Thursday, March 3, 2011
Bites from the Big Easy
With Mardi Gras swift approaching these recipes will get you ready to celebrate Fat Tuesday in delicious style.
This week's cookbook is Louisiana from the American Regional Cooking Library (Culture, Tradition, and History)
New Orleans Muffaletta
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped black olives
3 tablespoons chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 baguette (loaf of French bread about 14 inches long)
4-6 lettuce leaves
4-6 ounces thinly sliced roast beef
4-6 ounces thinly sliced provolone cheese
4-6 ounces sliced Genoa salami
4-6 ounces Swiss cheese
4-6 ounces sliced mortadella
12 sliced-for-sandwiches dill pickle slices
Combine the first five ingredients in a small bowl and mix. Cut baguette in half and then cut each half horizontally. Spread mixture on each slice of bread. Layer on lettuce, meat, and cheese. Top with pickle slices, and gently press top piece of bread on top. Sandwiches' flavor improves if they sit for a half hour or so before eating.
This recipe calls for fresh parsley, but you can substitute 1 1/3 tablespoons dried parsley.
If you don't like mortadella--or you can't find it-- you can use bologna instead.