Real N'awlins Muffuletta

Happy Fat Tuesday!! "These gigantic sandwiches were invented a century ago at Sicilian Deli in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine Muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest quality ingredients available; it really makes a difference".To celebrate today in Kirkland WA, I am making this sammie along with Red Beans and Rice!!! I will be wearing my beads.  :)
(no serving size)

1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 T. drained capers
1 T. chopped celery
1 T. chopped organic* carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail olives
1/2 t. celery seed
1 t. dried oregano
1 t. dried basil
3/4 t. freshly* ground black pepper
1/4 cup red wine vinegar
1/2 cup EVOO
1/2 cup canola oil
2 (1 lb.) loaves Italian bread
8 oz. thinly sliced Genoa salami
8 oz. thinly sliced cooked ham
8 oz. sliced mortadella
8 oz. sliced mozzarella
8 oz. sliced provolone

To make olive salad: In a med. bowl, combine the 1st 16 ingredients through canola oil. Mix together well, and transfer mixture into a glass jar or other nonreactive container. If needed, pour in more oil to cover. Cover tightly and refrigerate 8 hours or overnight.
To make sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of olive salad, including oil. Layer bottom half of each loaf with 1/2 of the meats, and cheeses. Replace top half on each loaf, and cut sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Laissez les bon temps rouler!!  :)

Love,

Machete Milletti

Baked Chicken Breast Marinated in Tumeric and Lemon

This is Clean Eating, and turmeric is SO good for your body!!
(serves 1)

1 chicken breast
1 t. ground turmeric
Juice of 1/2 lemon, plus zest* of same
1 t. EVOO

Combine turmeric, lemon juice, and oil in a small bowl and pour into a resealable plastic bag. Place chicken in the bag, seal, and squish around to distribute marinade. Chill in fridge for 4 hours or overnight. To cook: bring the chicken back up to room temp. Bake at 350 for 40 min. or until an instant read thermometer reads 165, and the juices run clear. Let rest 10 min. before slicing. Top with lemon zest. Serve with lemon pepper orzo*, and steamed and buttered dill green beans*.

"Look after your friends. Make sure they're okay. Sometimes they are going through things that are really heavy, but they might not say it."

And, don't forget to have FUN today!!!

Love,

Machete Milletti

Welch Rarebit

Saw this on my girl, Ree Drummond's show today, "The Pioneer Woman". Brought back fond memories of my childhood. My beautiful Mom used to make it for me!!
(serves 4)

8 slices of crusty bread, buttered and browned under the broiler
2 T. Kerrygold* butter
2 T. flour
1/3 cup whole milk
1/2 cup beer
1 heaping t. dry mustard
1/2 t. paprika
1/8*-1/4 t. cayenne
2 dashes Worcestershire
1&1/2 cups sharp cheddar cheese, grated
1 whole egg yolk
Fresh chives, chopped, for garnish

Melt butter in a saucepan over low heat. Sprinkle in flour and whisk together until combined. Cook over low heat for 2 min. Pour in milk and beer, whisking constantly, and cook for another min. Add mustard, paprika, and cayenne and whisk. Add cheese and whisk slowly, cooking for a couple of min. or until smooth and melted, and very hot. Remove from heat and whisk in egg yolk. Serve immediately (while hot) over toast. Sprinkle with chives.

"Be God's arms!"

Love,

MM

Zucchini Fritters

My Aunt Donna sent me this one!!
(makes 32)

3/4 cup ricotta
1/2 cup chopped scallions
2 T. fresh basil, chopped
2 T. fresh flat-leaf parsley, chopped
1 cup all-purpose flour
3 eggs, lightly beaten
3 cups shredded zucchini
1/2 cup shredded Parmesan cheese
1 t. kosher* salt
1/4 t. freshly* ground pepper
4 T. EVOO, divided
Lemon zest, for garnish
Sour cream* or plain Greek yogurt, for serving

In a large bowl combine first 4 ingredients. Stir in flour. Add eggs; stir well. Stir in zucchini Parmesan, S&P. Heat 2 T. oil in a large nonstick skillet over med. heat. Drop batter by tablespoons into skillet. Cook 3-4 min., turning once, until golden. Remove fritters to baking sheet lined with paper towels. Repeat, using remaining oil as needed. Garnish with lemon zest and serve with sour cream or yogurt.

"Commitment to Christ is a daily calling."

Have FUN in the SUN today!!!

Love,

MM

Peach Danish

This sounds YUMOLA to me, and it is a pretty presentation, too. Perfect for brunch!!
(serves 6)

2 cups frozen sliced peaches
1 sheet puff pastry (from a 17.3 oz. pkg.)
4 oz. cream cheese, softened*
2 T. sugar, plus 1/2 t., divided
1 T. flour
1/4 t. ground cinnamon
Water

Thaw the peaches and puff pastry. Beat together the cream cheese, 2 T. sugar, flour, and cinnamon. Unfold pastry and roll to an 11" square. Transfer to a large parchment-lined rimmed* baking sheet. Spread cream cheese mixture down center of pastry. Dry peaches on paper towels and stack onto cream cheese filling. Make diagonal cuts in dough, just up to filling. Fold alternating pastry strips over filling to resemble a braid (one from the left side, then one from the right). Brush with water and sprinkle with 1/2 t. sugar. Bake at 400 for 25 min. or until puffed and golden brown. Let cool 10 min. before slicing. This would be excellent served ala mode with vanilla bean ice cream* or whipped cream*.

"You cannot love what you do not appreciate, for fear makes appreciation impossible."

Happy Friday, Friends, and Have FUN today!!!!!

Love,

Machete Milletti

Mini Frittata

I made this the other day after seeing it on the food show, "The Kitchen". And, Charlotte requested the recipe.
(serves 1)

1 mini foil round baking tin
2 eggs, beaten well
1/2 cup half and half
Sprinkle of Herbs de Provence
Sprinkle of dried thyme
Sprinkle of Italian seasoning
Kosher salt
Freshly ground pepper
2 slices smoked uncured bacon, baked and cut into small pieces
Roasted red pepper strips
1/4 sweet onion, diced and caramelized in Kerrygold butter
3 crimini mushrooms, stems removed and sliced
4 oz. Grueyere cheese, grated
3 oz. spinach/artichoke dip
Nutmeg
Smoked paprika
1 Campari tomato, thinly sliced

Preheat oven to 350. Grease the bottom and sides of foil pan with butter. Place bacon pieces in bottom. Top with red pepper strips, onions, mushrooms, spinach/artichoke dip, and cheese. Add half and half to bowl with eggs. Add seasonings and mix well. Pour into mini tin. Sprinkle with nutmeg and smoked paprika, and top with tomato slices. Bake for about an hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

"When you do it God's way, you never lose out."

Love,

Machete Milletti

Salmon and Avocado Poke Bowl

This is from the wonderful food mag., "Eating Well". Here is their quote, " Poke - pronounced poh-kay - is so ubiquitous in Hawaii that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from L.A. to N.Y. But it's easy to make at home, and serving it over a brown rice salad makes it a meal."
(serves 4)

Poke:
1 lb. previously frozen wild caught salmon, skinned and cut into 3/4" cubes
1 med. ripe avocado, diced
1/2 cup thinly sliced sweet* onion
1/2 cup thinly sliced scallion greens
1/2 cup chopped fresh cilantro
1/4 cup tobiko (flying fish roe) or other caviar
3 T. reduced -sodium tamari
2 t. toasted sesame oil
1/4*-1/2 t. Sriracha

Brown Rice Salad:
2 cups cooked short-grain brown rice, warmed
2 cups packed spice greens, such as arugula, watercress or mizuna
2 T. rice vinegar
2 T. EVOO
1 T. Chinese-style or Dijon mustard

For the Poke: Gently combine all ingredients in a med. bowl.
For the Salad: Combine rice and greens in a large bowl. Whisk vinegar, oil, and mustard in a small bowl. Add to the rice salad and mix well. Served the poke on the rice salad.

"Never call it quits in pursuing Jesus".

And, have FUN today!!!!!!

Love,

Machete Milletti