New Orleans Muffuletta Sandwich

This classic sandwich originated in New Orleans in 1906.

Its key flavor component is the olive mix, which we’ve streamlined

in this variation on the authentic olive recipe.

The olive mix also works well as a cold pasta salad dressing.

Ingredients

• 2 garlic cloves, peeled
• 2 cups pimento-stuffed olives, drained
• 1/4 cup capers, drained
• 1/2 cup Italian dressing
• Ciabatta rolls, warm, split
• 1/4 cup mayonnaise
• 8 ounces smoked ham, sliced
• 8 slices Genoa salami
• 8 slices provolone cheese

Preparation

1. In food processor, combine garlic, olives, cappers and Italian dressing. Pulse until coarse-chopped; reserve.
2. For each sandwich, spread bottom half of Ciabatta roll with 2 tablespoons mayonnaise, then top with 2 ounces ham, 2 slices salami, 2 slices cheese, and top with 1/4 cup olive relish.
3. Close sandwich with top halves of rolls.

We had this HUGE sandwich (ordered for one) at the Open Cafe' in New Orleans in the heart of The French Quarter...very yummy and the atmosphere of the quarter I'm sure added to the wonderful taste :)

Recipe: thefoodchanel.com/Creole

Cocktail Meatballs

Ingredients

• 1 egg
• 1/4 cup milk
• 1/3 cup plain bread crumbs
• 2 teaspoons McCormick® Onions, Minced
• 1 teaspoon seasoned salt
• 1/4 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1 pound lean ground beef
• 
  
• Preparation

1. Preheat oven to 350°F. Beat egg and milk in large bowl. Stir in bread crumbs, minced onions, Season-All, garlic powder and pepper.
2. Add ground beef; mix well. Shape into 1-inch meatballs. Arrange meatballs in 15x10-inch baking pan.
3. Bake 15 to 20 minutes or until cooked through. Drain well. Coat with Sweet Chili Sauce

Sweet Chili Sauce:

Mix 1 jar (10 ounces) grape jelly, 1 cup ketchup

2 teaspoons McCormick® Chili Powder in large skillet.

Cook and stir on medium heat until jelly is melted.

Add cooked meatballs; toss to coat with sauce.

Recipe: The Food Channel.com

Mexican Beef Stew

Ingrediants:

• 2 Pounds of Beef stew meet ( I used my left over roast cut up in cubes)
• 1 can (28 oz) whole Tomatoes, undrained
• 1 cup frozen small whole onions (I used dehydrated, or you can substitute 1/2 cup of chopped)
• 1 teaspoon of chili powder
• 1 envelope (1 1/4 ounces) taco seasoning mix
• 1 can (15oz) black beans, rinsed and drained
• 1 can (11oz) whole kernel corn with red and green peppers, drained

Note: I only had fozen corn so I added half a small can of diced green chili's "HOT"

Mis beef, tomatoes, frozen onions and chili powder in 31/2 to 4 qaurt slow cooker.

Cover and cook on low heat setting 9-11 hours or until beef is tender- since I used left over roast for my meet it only took three hours on low!

Stir in taco seasoning mix, beens, corn, and chili's. Cover and cook on high heat setting 15 to 30 minutes until thickened.

This is so yummy fresh and better the following day. Enjoy.

Recipe from: Betty Crocker/ Come home to Dinner

Fried Eggplant Pasta

For the pasta:

• 2 cooking onions
• 3 cloves garlic or 1 clove elephant garlic, thinly sliced
• 1 tbsp. extra virgin olive oil
• ½ green bell pepper, finely chopped
• About 3 pasta sauce, basil and onion flavour
• 1 tsp. dried basil
• ½ tsp. dried oregano
• Salt and pepper to taste
• 1 (450 g, 1 lb. box) spaghetti
• Grated Romano or Asiago cheese, to serve

For the eggplant

• Directions:1 small-medium eggplant (aubergine)
• 1 large egg
• 1 cup all-purpose flour
• 1 cup Italian-style breadcrumbs
• 1 cup water
• Grapeseed or other vegetable oil for deep-frying

1. Heat the oil in a medium frying pan over medium-low heat.
2. Cook the onions in the oil for about 15 minutes. Add the green pepper.
3. Add the garlic and continue to cook over medium-low heat.
4. Add the pasta sauce, stirring often, as you prepare the pasta and the eggplant. Add salt and pepper to taste.
5. After breading the eggplant, place a large pot of water on the stove for the pasta. Cook pasta according to package directions.

For the eggplant:

1. Cut the eggplant into rounds. With a sharp knife, carefully remove the skin. Then, chop the eggplant into ½-inch cubes.
2. Set out four bowls. Into the first bowl, place the cold water. Into the second, place the flour. Into the third, crack the egg and mix in one tablespoon water, beating lightly. Into the fourth, place the breadcrumbs.
3. To bread the eggplant, maintain one “wet” hand and one “dry” hand.
4. With the wet hand, dip each eggplant cube in the water.
5. Remove the cubes with the wet hand and drop them into the flour.
6. Using the dry hand, toss flour onto the cubes until well coated, then remove them to a plate.
7. When all the cubes are floured, use the wet hand to place each cube in the egg and water mixture. Then, toss them in the breadcrumbs.
8. Set aside for deep-frying, until all cubes are covered.
9. Heat the grapeseed or vegetable oil to about 350F (180 C), or about medium-high heat. The oil should not be smoking.
10. To test the heat of the oil, drop one eggplant cube into the oil. It should turn golden brown after about a minute. If it’s smoking, it’s too hot and if it doesn’t start browning, it’s too cold. After about a minute, the cube should be golden brown, but not burnt.
11. Fry the eggplant cubes (in batches if needed) until all cubes are fried. Set aside to drain on paper towels.

For the pasta:

1. Toss eggplant cubes with the cooked pasta and add sauce just before serving.If the eggplant sits in the sauce too long, it will get soggy.
2. Top with Romano or Asiago cheese, if using.

Recipe: By Jill Harris/Suite101.com