2/24/2012 Featured Recipes 24 Feb 12

CRAWFISH PO’BOY

2 c. mayonnaise
3 Tbsp. horseradish from a jar
Juice of one lemon
A handful of cilantro, chopped
1 tsp. cayenne pepper
Combine ingredients and set aside.

1 c. flour
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 lb. crawfish meat (or substitute shrimp, oysters, or imitation crab)
2 crusty hoagie buns
Shredded lettuce
Sliced tomato

Blend flour with spices. Coat crawfish in mixture and either deep fry or sauté until golden brown. (The crawfish usually is already cooked, so you are just giving it a crust and some color.) Set aside.

Toast the hoagies and fill with the crawfish. Top with the Creole mayonnaise, lettuce, and tomato.

 

MUFFULETTA WITH OLIVE SALAD
- from nomenu.com

2 medium carrots
1 cauliflower
1 small red bell pepper
2 cups medium olives
16 large green olives
1/4 cup juice from the olive jar
1 cup brine-cured black olives
6 large cloves garlic, chopped
4 ribs celery, coarsely chopped
1/4 cup (a small jar) capers
2 tsp. oregano
1 tsp. dried basil
10 sprigs flat-leaf parsley, chopped
1/2 tsp. crushed red pepper flakes
1/4 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 lb. lean, smoked ham, sliced thin
1 lb. Genoa salami, sliced thin
1/2 lb. mortadella (optional)

2 lbs. total of at least two of these cheeses: mozzarella, provolone, or Swiss3 loaves muffuletta bread, or other eight-inch-diameter, medium-texture loaf

Bring a pot of water to a boil. Slice the carrots into coins about 1/4 inch thick. Cut the cauliflower into quarters; pull apart one quarter into morsels. (Save the other three quarters for another use.) Boil the vegetables for about five minutes, until they’re crisp-tender.

Rinse with cold water and set aside.

Roast the bell pepper under a broiler until the skin turns black and blistered in spots. Keep turning till the entire exterior is that way. Remove, cool, peel, and remove stem and seeds. Slice into pieces about an inch by a half inch.

With a knife (not a food processor), chop the olives coarsely. It’s okay if some of the olives are cut into just two pieces, or not at all.

In a large non-metallic bowl, combine all the ingredients and mix well. Cover and refrigerate for at least a day; a week is better.

Store in jars, but keep refrigerated. To make the sandwich, slice the bread crosswise, and spoon olive salad with a lot of the marinating oil onto both halves. Top with three or four slices (or more) of each of the meats and cheeses. Cut the sandwich into quarters. Figure one or two quarters per person. Makes

6-12 servings.