This week I’m giving my bloggers a special treat, my column in full  with no link necessary.

I say the muffuletta sandwich screams New Orleans, and I have yet to meet anyone who didn’t dig into this messy sandwich and fall in love.

This year, it’s more fitting than ever that it be included in Super Bowl festivities. If your loyalties lie with the Colts, then I suggest serving some sort of blue frou-frou cocktail or grab a six-pack or two of Blue Moon beer with some oranges.

The olive salad is the key to the muffuletta, so don’t try to substitute — go for the real deal.

Feb. 16 is Fat Tuesday, so a recipe for a King Cake has been included this week — and would make a great dessert at Sunday’s game — the person who finds the surprise gets to host the Super Bowl party next year!

Dips are always a must when it comes to parties, so here are a couple of favorites. I have to admit, when I make the spinach-artichoke dip I use mayonnaise, regular cream cheese and tons of parmesan cheese without the mozzarella. But everyone raves about how good this recipe is, so I thought I would include it as a better choice, given that most party fare is neither low fat nor low in calories. I’ve decided to give it a try Sunday.

Chicken wings are usually a hit with the guys especially. I provided one that can be done completely in the oven and one that does require some grilling. They’re spicy, especially Sunny’s recipe, which calls for a habanero — they are one of the hottest peppers of all, so deal with it cautiously.

The lazy brisket is really tasty and easy. Sam’s Club is a good place to find nice-sized briskets.

If the King Cake looks like too much work, try the pecan cookies. Just make sure to make enough for everyone to get their fill, they’re addictive.

Go Saints – Go Colts.

Muffulettas

Olive Salad:
2/3 cup pitted and coarsely chopped green olives
2/3 cup pitted and coarsely chopped black olives
1/2 cup chopped pimiento
3 garlic cloves, minced fine
1 anchovy fillet, mashed
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil

Constructing the sandwich:
1 large loaf fresh round Italian bread
1/3 pound hard salami, sliced thin
1/3 pound ham, sliced thin
1/3 pound Provolone cheese, sliced thin

1 jar Roasted Red peppers, drained

Freshly sliced tomatoes

Romaine lettuce leaves

Directions:

Slice bread horizontally and scoop out about half of the soft dough from top and bottom. Brush bottom of loaf with juice from olive salad marinade. Layer on cold cuts. Top with as much olive salad as will fit without spilling out. Top with roasted red pepper strips, tomatoes topped with freshly ground pepper and romaine. Replace top of loaf. Top with another plate and put a weight on top of plate to compress ingredients. Refrigerate several hours or overnight.

Serves 4.

Lemony hummus with cumin

Yield: 3 cups

Ingredients:

1/3 cup plus 1 tablespoon extra virgin olive oil

4 large cloves garlic, sliced thinly

2 teaspoons ground cumin

1 15 ounce cans chickpeas, drained and rinsed

3 tablespoons tahini (sesame seed paste)

3 tablespoons freshly squeezed lemon juice, more to taste

1 tablespoon soy sauce

kosher salt

Directions:

In a small saucepan, combine 1/3 cup olive oil with the garlic and cumin. Over low heat, cook until the garlic softens, but do not let brown. Remove from heat and cool.

Place the chickpeas, tahini, lemon juice, soy sauce and ½ teaspoon salt in a food processor.

Remove garlic from oil and place in the food processor, turn on the processor and puree. Slowly pour in cumin oil through feed tube, while the machine runs. Scrape pan with a spatula to get all the oil and seasoning. Pour in ¼ cup of cool water in tube while machine is still running. Scrape sides of processor bowl.

Process until the hummus is creamy and almost smooth. Season with salt and additional lemon juice if needed.

This is better made a day ahead, return it to room temperature and drizzle with remaining olive oil before serving.

If serving the same day, be sure and leave it sit at room temperature for a couple hours before serving.

Serve with fresh vegetable sticks and crisped pita bread wedges.

Spinach-Artichoke Dip

Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Ingredients:

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1/2 cup fat-free sour cream

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/4 teaspoon black pepper

3 garlic cloves, crushed

2 (14-ounce) can artichoke hearts, drained and chopped

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (8-ounce) block fat-free cream cheese, softened

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Triscuits, vegetable sticks

Directions:

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with crackers and vegetable sticks.

Source: Cooking Light

Guy Fieri’s Tequila-Lime Wings

Ingredients:

For the Wings:

3 pounds chicken wings, split at the joint, tips removed

Kosher salt and freshly ground pepper

For the Sauce:

1 teaspoon grated lime zest

1/2 cup fresh lime juice

1/4 cup tequila

1 tablespoon agave syrup (sometimes called agave nectar)

1 teaspoon ground cumin

1 teaspoon adobo sauce

Kosher salt and freshly ground pepper

Chopped fresh cilantro, for garnish

Directions:

Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.

Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.

Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes. Drizzle the wings with the sauce and top with cilantro, if desired.

Sunny Anderson’s Caribbean Chicken Wings

Ingredients:

3 pounds chicken wings

1/2 habanero pepper, seeded and chopped

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons packed light brown sugar

1 tablespoon granulated sugar

1 teaspoon fennel seeds

1 teaspoon cayenne pepper

1 teaspoon allspice

1 teaspoon dried thyme

1/2 teaspoon ground ginger

2 cloves garlic, chopped

2 scallions, chopped

2 tablespoons apple cider vinegar

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

Directions:

Combine the habanero, soy sauce, honey, both sugars, fennel seeds, cayenne, allspice, thyme, ginger, garlic and scallions in a blender. Add the vinegar, lime juice and orange juice and blend until smooth. Place the wings in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate 4 to 6 hours.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the wings from the bag, place on the lined sheets and bake 20 minutes. Meanwhile, bring the marinade to a boil in a small saucepan over medium heat and cook until reduced by one-third, about 10 minutes.

Remove the wings from the oven and brush with the glaze. Raise the oven temperature to 400 degrees F and continue to bake until the wings are cooked through, 20 more minutes.

Lazy Brisket with barbecue sauce

Ingredients:

1 large garlic clove [or more, to taste], minced
One 4- to 5-pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
Broncbuster’s Barbecue Sauce (see following recipe)

Directions:

Preheat oven to 200 degrees F. Rub garlic into both sides of brisket.
Combine the remaining seasonings in small bowl and mix well. Rub
into brisket. Set brisket fat side up on large piece of foil and wrap
tightly. Transfer to shallow roasting pan. Bake until tender, about 8
hours. Serve hot or cold with sauce.

Barbecue Sauce

Makes 2 cups

2 tablespoons butter
1 medium onion, diced
1/2 cup beer
1/2 cup chili sauce
1/2 cup catsup
1/4 cup cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper
1/2 teaspoon paprika

Melt butter in a large skillet over medium-low heat. Add onion. Cover
and cook until translucent, about 10 minutes, stirring occasionally. Blend
in the remaining ingredients. Bring sauce to boil. Reduce heat and simmer
gently, uncovered, 30 minutes, stirring occasionally. Serve at room
temperature.

King Cake

Dough
1/2 cup butter, melted
3/4 cup (lukewarm milk
2 large eggs + 1 large egg yolk, white reserved
3 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 cup nonfat dried milk powder
1 1/4 teaspoons salt
2 1/2 teaspoons instant yeast
1/4 teaspoon ground nutmeg
1/8 teaspoon almond extract
Filling
8-ounce package cream cheese
1/2 cup sugar
3 tablespoons flour
1 large egg, lightly beaten
2 teaspoons vanilla

1/8 teaspoon almond extract

pecan or bean for surprise
Icing
2 cups confectioners’ sugar
pinch of salt
1 teaspoon vanilla extract
2 tablespoons + 1 to 2 teaspoons milk, enough to make a thick but pourable glaze
Topping
yellow, purple, and green fine sparkling sugars (appropriately colored icing can be substituted)
candied red cherries (optional)

Directions:

To prepare the dough: Using a stand mixer, electric hand mixer, or bread machine, mix and knead all of the dough ingredients together to form a smooth, very silky dough. Dough will be very sticky and soft. Allow the dough to rise, covered for 1 hour. It’ll become puffy, though it probably won’t double in size.

Transfer the soft dough to a lightly greased work surface. Pat and stretch it into a 24″ x 6″ rectangle. Let the dough rest and prepare the filling.

To prepare the filling: Beat together the cream cheese, sugar, and flour till smooth, scraping the bowl once. Add the egg and flavor, again beating until smooth.

Dollop the filling down the center of the long strip of dough. Put in one whole pecan or a bean for the surprise. Then fold each edge up and over the filling till they meet at the top; roll and pinch the edges together, to seal the filling inside as much as possible. Don’t worry about making the seal look perfect; it’ll eventually be hidden by the icing and sugar.

Place the log of dough onto a parchment lined baking sheet. The dough will stretch as you handle it. So pick it up and position it in the pan quickly and gently. Pinch the ends together. Cover and let rise for about an hour, until it’s puffy. Preheat the oven to 350°F while the dough rises.

Whisk the reserved egg white with 1 tablespoon water, and brush it over the risen loaf. Bake the cake for 20 minutes, then tent it lightly with aluminum foil. Bake it for an additional 30 minutes, until it’s a rich golden brown. Remove the cake from the oven. After an additional 10 minutes, turn it out on a rack to cool.

To make the icing: Beat together all of the icing ingredients, dribbling in the final 2 teaspoons milk till the icing is thick yet pourable.

Pour the icing over the completely cooled cake. While it’s still sticky, sprinkle with alternating bands of yellow, purple, and green sugars. Space candied cherries in a ring around the top. Yield: One loaf, about 16 servings.

Pecan Shortbread Cookies

Ingredients:

3/4 cup(s) pecans, coarsely chopped

1 1/4 stick(s) butter, at room temperature

1/2 cup(s) confectioners’ sugar

1 tablespoon pure vanilla extract

1/2 teaspoon(s) kosher salt

1 1/2 cup(s) all-purpose flour

3 tablespoon turbinado sugar (regular sugar can be substituted)

1 large egg yolk, lightly beaten

Directions:

Preheat the oven to 350 degrees F. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned. Allow to cool.

In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners’ sugar, vanilla extract, and salt at medium speed until fluffy, about 3 minutes. Add the flour in 3 batches, beating at low speed until just incorporated. Stir in the pecans.

Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.

Line 2 large rimmed baking sheets with parchment paper. Spread the demerara sugar on a platter. Brush the log with the egg yolk and roll in the sugar. Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.

Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.

I’m a little late, but as promised, here is the recipe for bean and pasta soup!

Minestra di Pasta e Fagioli   - 8 servings

Ingredients:

1 1/2 cups dried red kidney, pinto or white beans

8 cups  cold water

4 cups rich chicken stock

3 large potatoes, peeled

3 large carrots chopped

2 sprigs of fresh rosemary or 1 teaspoon rosemary

2 fresh bay leaves

1 1/2 teaspoons crushed red pepper (or to taste)

2 tablespoons olive oil

1 large onion, chopped

1 recipe trito (to follow)

1 large can crushed italian plum tomatoes

ham hocks or a large meaty ham bone

1 cup ditalini pasta or macaroni

salt and freshly ground pepper

1/4 cup freshly grated parmesan cheese

Directions:

Rinse beans and pick through them for stones or other unwanted objects.

Place the beans in a deep bowl and pour enough cold water over them to cover at least 4 inches. Soak in a cool place for at least 8 hours or overnight.

** canned beans can be substituted to save time

Drain the beans and transfer them to a deep heavy 5-6 quart pot. Add the water, chicken stock, ham bone and onion and bring to a boil. Adjust to simmer and cover for 1 1/2 hours or until meat is falling off of the bone.

Remove meat. Add potatoes, carrots, rosemary, bay leaves and hot pepper seeds and bring to a boil.

Stir in the trito and crushed tomatoes. Continue simmering until the beans are tender, about 1 hour.

If eating right away, stir in pasta and cook until just tender. Remove meat from bone and add to soup. Season with salt and pepper.

Top with grated cheese.

***Do not add pasta unless you are not serving immediately.

Trito

4 cloves of garlic, peeled

1/2 cup diced carrots

1/2 cup fresh italian parsley, chopped

3 tablespoons olive oil

Combine all ingredients in a food processor or blender until very smooth.

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I made the Challah over the weekend — it wasn’t the prettiest, but a good first attempt at braiding bread.

Both my bread machines were going Saturday and Sunday — I made several loaves of Italian bread and the dill bread - the recipes I have either posted or provided in my column.

Here’s the Challah recipe — hopefully I can convince some of you to bake some homemade bread and you’ll find you love making it as much as I do.

Challah

Ingredients:

• 2 teaspoons instant yeast
• About 3 1/2 cups  unbleached all-purpose flour or bread flour
• 1/4 cup warm water
• 3 large eggs, plus 1 for glazing
• 1 1/2 teaspoons  table salt
• 1/4 cup vegetable oil
• 1/4 cup honey or 1/3 cup granulated sugar

Directions for bread machine

Beat together water and eggs, add oil and honey and put in the bottom of the bread machine  - for bread machines that want liquid added first - add yeast and blend lightly.

Add flour and top with salt.

Use dough setting.

When dough is finished, divide into 3 pieces and braid, tapering at both ends and sealing. Cover and let rise until double on baking sheet lined with parchment.

Preheat oven to 350 degrees.

Egg wash entire loaf and sprinkle with poppy seeds lightly.

Bake 20-30 minutes, until golden brown and loaf sounds hollow when tapped. Cool on wire rack.

This bread makes wonderful french toast and bread pudding because of its richness.

I moved here because I’m not a fan of cold weather, but one thing about cold weather — there’s nothing better than a good bowl of piping hot soup or stew with some freshly baked bread.

Here’s a link to the recipes in this weeks column - they’re a few of my favorite soup and stew recipes. Check back later for some more great recipes.

http://www.jdnews.com/articles/stews-71501-visions-soup.html

Stay warm and safe out there!

Here’s hoping one and all of you have a safe and memorable ringing in of 2010 — and I’m sure most of us hope for a more prosperous 2010.

If you missed the column this week on noshing in the New Year you can access it at http://www.jdnews.com/articles/new-71293-year-adhering.html

Here’s another great recipe for Marinated Shrimp — it’s unbelievably good!

Marinated

Shrimp

If you missed my column find it at http:/www.jdnews.com/articles/year-71099-new-eve.html

There are some easy recipes for a Christmas or New Year feast.

Have a happy, healthy, glorious holiday!

Instead of burning a cinnamon or any other scented candle this season to make the house smell good, try making some cookies or some other goodie — it serves two purposes!

Recipes from this week’s column are available at http://www.jdnews.com/articles/desert-70858-time-.html

The photo is of the tassies I provided a recipe for in my column. Each year I thank a wonderful woman I used to work with during college, Evie Covi, for the recipe and several others she provided to me. She was the best cook.

This weekend I’ll be busy in the kitchen so I can get some goodies mailed to family members for their enjoyment.  I’m deliberating whether to give nut rolls a try — I’ll also be making my orange marmelade and lemon curd for gift -giving this year, along with the scone recipe.

It’s going to get crazy, so I’ll try to add some more recipes to this blog if I get a chance. Have a great holiday! Next week’s column promises to provide some good meal ideas so be sure and check it out.

Cheers! Suzie

This week’s column has several ideas for make-ahead holiday breakfast casseroles - hopefully it will help ease some stress for a few of you out there. Access the column at http://www.jdnews.com/articles/-70630–.html

Another great homemade food gift or accompanyment to a good slice of brioche or scone, either of which make for a great breakfast, is lemon curd. I usually double the recipe and give out a few 1/2 pints as gifts with my homemade shortbread or my recipe for scones.

Here is my favorite recipe

Lemon Curd

Ingredients:

3 eggs

5 tablespoons butter, melted

1 cup granulated sugar

2 lemons, using grated rind and juice

dash of salt

Directions:

Beat eggs into melted butter, then add sugar. Beat until throroughly combined. Add the lemon juice and grated lemon rind and salt. Transfer to a double boiler over simmering water and stir until thickened. Let cool and tranfer into jar. Refrigerate.

Okay here’s the scone recipe

Cream Scones Recipe
Servings: 16 small scones

Ingredients:

2 cups All Purpose Flour *I  “fluff ” the flour first to lighten it a bit before placing it in my measuring cup

1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 Tbl. of sugar for sprinkling on top

Directions:

Preheat oven to 400 degrees.  Place the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal, do it fast before butter starts to melt.

Transfer everything to a large bowl. Stir in heavy cream, egg (beaten first), and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Enjoy!