Evans Caglage / DMN
New
Orleans Muffalettas and Creole Portobello Mushroom Dip keep the
menu as interesting as the Super Bowl commercials.
|
Sometimes food just speaks for itself.
During this month of popular televised football games, casual food seems
to be in order.
And that does not mean to order in.
Get ready for Super Bowl XXXIX on Feb. 6 with something tasty and new.
Here's casual fare that makes a delicious statement.
The focus is the muffaletta, a New Orleans hero-style sandwich that
originated in 1906.
And New Orleans' inspiration is appropriate since Mardi Gras is just
around the corner.
This menu is easy enough for cooks of any level, and the dishes can be
made ahead.
Abby Mandel is a syndicated columnist.
New Orleans Muffaletta
Ingredients:
1 cup Italian parsley leaves
2 small garlic cloves, peeled
4
medium celery ribs, cut into 1-inch pieces
2 medium green onions, cut
into 1-inch pieces
½cup pitted green olives
½cup pitted
Kalamata olives
¼cup olive oil
¼cup vinegar brine from either
olives
1 tablespoon capers
1 teaspoon dried oregano
Freshly
ground black pepper
1 (8-inch) round sourdough loaf
4 bottled
roasted sweet peppers, drained, cut into slabs
1/3 pound thinly
sliced Italian salami
1/3 pound thinly sliced provolone cheese
Italian parsley leaves
Directions:
Evans Caglage / DMN
|
For olive salad, put parsley and garlic in processor and process until
mixture is finely minced. Add celery, green onions, olives, olive oil,
brine, capers, oregano and black pepper and pulse until coarsely
chopped. Adjust seasoning. Can be made 2 days ahead and refrigerated.
For muffaletta, use serrated knife to cut off top 1/3 of loaf. Remove
soft bread from inside top, leaving 1/2 to 1 inch thickness. Set aside.
Hollow out center of loaf, leaving 1 inch thickness on sides and bottom.
Spread small amount of olive salad on inside of top and bottom. In
bottom piece, layer ingredients evenly in this order: red peppers,
salami, remaining olive salad, cheese, parsley and red peppers. Place
bread top on. Use your hands to lightly compress loaf together. Wrap
airtight in plastic wrap, then foil. Refrigerate at least 6 hours or
overnight.
Use sharp serrated knife to cut into wedges. If desired, insert
toothpicks, evenly spaced, around center of loaf to serve. Makes 1 large
loaf, or 4 very generous servings.
Note: The round loaves of bread are available at Central Market,
Whole Foods Market and Kroger locations.
Creole Portobello Mushroom Dip
Ingredients:
3 medium portobello mushrooms, about 6 ounces total, trim stems and
scoop out gills
3 medium green onions, cut into 1-inch pieces
1/3
cup packed Italian parsley leaves
1 large garlic clove, peeled
1
(8-ounce) package light cream cheese, room temperature
2 teaspoons
Creole mustard
2 teaspoons Worcestershire sauce
½teaspoon chili
powder
¼teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon salt
Freshly ground black pepper
3 tablespoons finely
diced tomato, well drained
2 tablespoons finely diced green pepper
Directions:
Evans Caglage / DMN
|
Broil or grill mushroom caps until lightly browned and very hot, about 3
minutes per side. Loosely wrap in foil; set aside to cool, about 2
hours. Blot mushrooms with paper towels; cut into 1-inch chunks.
Put green onions, parsley and garlic in processor; process until finely
minced. Add cream cheese, mustard, Worcestershire sauce, chili powder,
cayenne pepper, thyme, salt and pepper. Process until mixed. Add
mushroom chunks. Pulse just until coarsely chopped, retaining some
texture. Transfer to small bowl.
Stir in tomato and green pepper. Cover; refrigerate several hours or
overnight.
To serve, stir well, taste; adjust seasoning. Serve chilled with
assorted crudités, vegetable chips, potato chips or crisp crackers.
Makes 12 servings, about 2 cups.
PER SERVING: Cal 51 (56% fat) Fat 3 g (2 g sat) Trace
fiber Chol 9 mg Sodium 135 mg Carb 3 g Calcium
33 mg
Bourbon Praline Candy Bar Cookies With Bittersweet Drizzle
Ingredients:
3 sticks unsalted butter, softened (divided use)
2 ½ cups packed
light brown sugar (divided use)
1 large egg, separated
2 cups flour
1/8 teaspoon salt
2 tablespoons granulated sugar
¼cup dark corn syrup
¼cup heavy cream
2 cups chopped pecans
2 tablespoons bourbon
1
tablespoon vanilla
Pinch salt
1 ½ ounces bittersweet chocolate,
chopped (about 1/4 cup), melted
Directions:
Preheat oven to 350 F. Set aside 9x13-inch baking pan.
For crust, use mixer to cream 2 sticks butter and 1 1/2 cups brown sugar
until light and fluffy. Add egg yolk. Mix well. Add flour and salt. Mix
until smooth. Transfer to pan. Use spatula to spread evenly. Place piece
of plastic over surface and gently press into place. Remove plastic.
Use small whisk to mix egg white until foamy. Lightly brush over dough;
some will be left over.
Bake until puffed and lightly browned, about 20 minutes. Transfer to
rack; let rest 15 minutes.
Meanwhile, for praline topping, place remaining stick butter, remaining
1 cup brown sugar, granulated sugar and corn syrup in small, heavy
saucepan over medium low heat. Slowly bring to boil, stirring often. Let
boil 1 minute. Add cream and stir until smooth. Stir in pecans, bourbon,
vanilla and salt. Pour filling over crust; tilt pan to spread evenly.
Bake until topping is dark brown and bubbly (bubbles will be large at
first, then smaller and closer together), about 25 minutes. Cool
completely. Cut into 24 squares. Use fork to drizzle melted chocolate
over surface. May take several hours for praline to firm up completely.
Can be baked 2 days ahead and kept at room temperature in airtight
container. Separate each layer of cookies with wax paper. Makes 24
squares.
PER SQUARE: Cal 334 (54% fat) Fat 21 g (9 g sat) Fiber
1 g Chol 43 mg Sodium 79 mg Carb 37 g Calcium 33
mg
ARTICLE TOOLS: 
