
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.




Have some fun with the kiddies this weekend and make some of these groundhog cupcakes in honor of the little guy’s day, whether he sees his shadow or not.




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.
Marinated
ell good, try making some cookies or some other goodie — it serves two purposes!
