Muffaletta Sandwich

3 large garlic cloves, crushed

1 C. chopped green olives stuffed with pimientos

1 C. pitted and chopped "black-ripe" olives or Calamatas

1/2 C. roasted sweet red peppers, chopped

1 C. olive oil

3 T. chopped fresh parsley

2 T. white wine vinegar

1/3 pound salami

1/2 pound provolone cheese

1/2 pound mild cheese

1/3 pound mortadella

1/3 pound prosciutto

Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves for smaller sandwiches). Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf - use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mordatella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

Makes 6 servings.

Fried Catfish Poboy

A delicious way to celebrate Carnival

2 catfish fillets, about 1/4 pound each
1 cup corn meal
1 cup All-purpose flour
1 tablespoon Cajun spice
1 Egg, beaten
1 cup milk or beer
Canola oil for frying
Red or Green leaf lettuce
Sliced tomato
Lemon Dill Mayonnaise
French bread, sliced lenght-wise

Place about 1 inch of Canola oil into skillet and heat over medium-high heat until it shimmers but doesnÕt smoke, about 350 degrees on an instant read thermometer.
Inspect catfish fillets and remove any bones. In a bowl, mix egg and milk or beer and set aside. In a large zipper-lock bag mix cornmeal, flour and Cajun  spice.

Dip fish into liquid and gently shake to remove excess. Place into bag with coating mixture and gently shake to coat.

Place fish into hot oil and cook until one side is golden brown, about 2 to 3 minutes. Turn and cook other side until golden. Remove to paper towel to drain.
Serve on French bread with lettuce, tomato slices and Lemon-Dill Mayonnaise.

Lemon-Dill Mayonnaise
1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon white wine Worcestershire sauce

Muffaletta Sandwich

Makes 6 servings.

3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. white wine vinegar
1/3 lb. salami
1/2 lb. provolone cheese
1/2 lb. mild cheese
1/3 lb. mortadella
1/3 lb. prosciutto

Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis.      

Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or  individual  sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room.  Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

BLACKENED ALASKA SALMON PO BOY SANDWICH

• 4 Alaska salmon steaks or fillets (4-6 oz. each), boneless and skinless
• 4 6-inch French rolls, lightly toasted, remove some of inside breading
• 1 cup shredded cabbage (mix of green and red, if possible)
• 8 slices tomato
• 4 tbsp. low fat mayonnaise
• 1/4 cup plus 1-2 tsp. prepared Cajun spice
• oil
• salt and pepper, to taste

Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 tsp. of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; hold aside. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes). Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tbsp. of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve. Makes 4 servings.

Grilled Cajun Chicken Sandwich

4 skinless, boneless medium chicken breast halves, about 12 ounces total

olive oil or cooking oil

1/2 to 1 teaspoon Cajun seasoning

4 ounces Monterey Jack cheese with peppers

2 to 4 tablespoons Thousand Island salad dressing

few dashes bottled hot pepper sauce

roasted or fresh red sweet pepper strips

lettuce leaves

4 kaiser or whole wheat buns, split and toasted

Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick. Brush with oil; sprinkle with cajun seasoning.

Grill or broil as directed below.

Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.

Top with roasted or fresh red sweet pepper strips, lettuce and bun tops.

Makes 4 servings.

To cook by direct grill method: Arrange chicken on a grill rack. Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once. Add cheese the last 2 minutes of grilling.

To broil: Arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese the last minute of cooking.