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Cuisines

Discussion of different cuisines from around the world. Their styles, methods, ingredients and techniques that make them different.

American FoodcrockpotJust RecipesSoup

Split pea soup – Crock pot

by jughandle
written by jughandle

Slow Cooker Split Pea Soup

When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Servings 8 servings
Author Taste Of Home

Ingredients

  • 16 oz split peas dried green split peas, rinsed
  • 2 cups ham cubed fully cooked
  • 1 large onion chopped
  • 1 cup carrots julienned or chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon rosemary dried and crushed
  • 1/2 teaspoon thyme dried
  • 32 Oz Chicken broth reduced-sodium chicken broth
  • 2 cups water
  • 1/2 tsp salt more or less to taste
  • 1/4 tsp pepper black pepper to taste

Instructions

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Video

Nutrition Facts
Slow Cooker Split Pea Soup
Amount Per Serving
Calories 294 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 1004mg44%
Potassium 736mg21%
Carbohydrates 37g12%
Fiber 15g63%
Sugar 6g7%
Protein 22g44%
Vitamin A 2766IU55%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Seafood Paella
Dinner/SupperEpicurious - BY CLAUDIA RODENFishJerry WoodenMusselsSea FoodShrimpSpanish FoodSpecial Events & Holidays

Seafood Paella

by jughandle
written by jughandle

Seafood Paella

Rice

When asked what the most important ingredient is in any paella dish, the answer will always be paella rice. Whichever rice you use it should be an absorbent, short- or medium-grain rice, never ever long-grain. Short-grain rice can absorb more liquid before becoming mushy, making it possible to achieve the perfect, dry texture.

Seafood

Oysters, clams, and mussels are always a good start.  You can use just about any seafood you would like.  The key is to time the cooking to finish as the rice is done.  In order to achieve this goal, I like to par-cook or pre-cook the items that need more time, such as shellfish and lobster.  Fish fillets can usually cook in the pan.  I like snails, when available.  Even canned escargot introduced to the party at the end can lend interest to the presentation.

Seafood Paella

"This is a dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like." Excerpt from Epicurious
https://www.epicurious.com/recipes/food/views/seafood-paella-366249
Course Dinner, Main Course
Cuisine Spanish
Keyword Sea Food Paella
Protein Fish, Mussels, Shrimp, squid
Cooking Method Paella Pan
Hot/Cold Dish Hot
Course Dinner, Main Course
Cuisine Spanish
Keyword Sea Food Paella
Protein Fish, Mussels, Shrimp, squid
Cooking Method Paella Pan
Hot/Cold Dish Hot
Servings 5 servings
Author CLAUDIA RODEN

Ingredients

  • 1 large onion finely chopped white or sweet onion
  • 5 tablespoons olive oil extra virgin
  • 2 cloves garlic crushed to a paste or finely chopped
  • 2 whole tomatoes fresh or canned, peeled and chopped
  • 1/2 teaspoon sugar as needed
  • Salt to taste
  • 1 teaspoon pimentón dulce or sweet paprika
  • 1 pinch saffron threads
  • 4 small squid cleaned, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 2 cups medium-grain Spanish paella rice or risotto rice such as Arborio or Carnaroli
  • 3 cups fish or chicken stock plus more if needed
  • 1 cup dry white wine or more to drink
  • 12 jumbo shrimp in their shells 16/20 size
  • 2 lbs mussels in shells, scrubbed and debearded

Instructions

  • Fry the onion in the oil in a 16-inch paella pan until soft, stirring often.
  • Stir in the garlic, and before it begins to color, add the tomatoes.
  • Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling.
  • Add the squid and cook, stirring, for a minute or so.
  • Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  • Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly.
  • Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  • Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

Variations

  • •Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
  • •In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
  • •Use clams instead of mussels.
  • •You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
  • •If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.

Notes

Variations
•Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
•In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
•Use clams instead of mussels.
•You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
•If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.
Nutrition Facts
Seafood Paella
Amount Per Serving
Calories 572 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 64mg21%
Sodium 847mg37%
Potassium 542mg15%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 1g1%
Protein 22g44%
Vitamin A 186IU4%
Vitamin C 10mg12%
Calcium 99mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Red sauce
BlendingItalian FoodSaucesStock PotStove Top

Italian Sauces A Cook Should Know

by jughandle
written by jughandle

There are 5 basic “mother” sauces in French cooking.  From those basic sauces, there are hundreds of variations, some classics.  I’m going to give you recipes for 8 Italian sauces.

  1. Classic Marinara
  2. Pesto
  3. Bolognese
  4. Marcella
  5. Vodka
  6. Red Clam
  7. Alfredo
  8. Ragu

Classic Marinara Sauce

Makes 3 1/2 cups of basic Marinara sauce, enough for 1 lb of pasta
Course Sauce
Cuisine Italian
Keyword Marinara Sauce
Cooking Method saute, Stove Top
Hot/Cold Dish Hot
Course Sauce
Cuisine Italian
Keyword Marinara Sauce
Cooking Method saute, Stove Top
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

INGREDIENTS

  • 28 ounces tomatoes Can of whole San Marzano tomatoes certified D.O.P. if possible
  • ¼ cup olive oil extra-virgin
  • 7 cloves garlic peeled and slivered
  • 1 whole chile whole chopped and crushed or a pinch of crushed red pepper flakes
  • 1 teaspoon salt kosher
  • 1 sprig basil Fresh or 1/4 teaspoon dried oregano, more to taste

Instructions

PREPARATION

  • Pour tomatoes into a large bowl and crush with your hands.
  • Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a Large Skillet

  • Do not use a deep pot, over medium heat, heat the 1/4 c of olive oil.
  • When it is hot, add the garlic.
  • As soon as garlic is sizzling (do not let it brown), add the tomatoes from the reserved bowl, then add the tomato water.
  • Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
  • Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
  • Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
  • If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.
  • Discard basil and chile (if using).
Nutrition Facts
Classic Marinara Sauce
Amount Per Serving
Calories 191 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 845mg37%
Potassium 603mg17%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 4g8%
Vitamin A 453IU9%
Vitamin C 20mg24%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Finished Pie
American FoodBakingBerriesBlueberriesDessertsMartha StewardPiePie

Blueberry Crumb Top Pie Recipe for the holidays. This is a keeper.

by jughandle
written by jughandle

Any fan of blueberries that also craves sum’thung during the holiday season is going to love this Blueberry Crumb Top Pie Recipe.  Don’t hold back, make two and thank me after the 1st. – Jughandle

Blueberry Crumb Top Pie

Borrowed from Food and Wine Chickie who borrowed it from Martha Stewart
Finished Pie
Course Dessert
Cuisine American
Keyword Blueberry Crumb Top Pie
Cooking Method Baking
Hot/Cold Dish Either
Course Dessert
Cuisine American
Keyword Blueberry Crumb Top Pie
Cooking Method Baking
Hot/Cold Dish Either
Resting time 6 hours
Servings 8 servings
Author VERONIQUE DEBLOIS

Ingredients

Crumb Topping Ingredients:

  • 1 ½ cups all-purpose flour
  • ¾ cup light-brown sugar
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 12 tbsp. unsalted butter chilled and diced into cubes

Pie Crust:

  • 1 Fail-Proof Pie Crust

Filling Ingredients:

  • 3 pints blueberries 6 cups cups
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. lemon juice freshly-squeezed
  • 1/8 tsp. salt
  • ½ recipe of crumb topping

Instructions

Pie Crust

  • Jughandle's no fail crust – no need to blind bake the crust for this recipe
  • Crumb Topping Directions
  • In a bowl, mix the flour, light-brown sugar, granulated sugar, salt and cinnamon just until combined.
  • With your hands, work butter pieces in the flour mixture until large clumps form.
  • Divide mixture in half and freeze half the mixture in a plastic freezer bag. You only need half of the recipe for this pie.

Fill and Bake Instructions:

  • Preheat oven to 400 degrees.
  • Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe of the Crumb Topping.
  • Place the pie on a foil-lined baking sheet in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
  • Let cool 6 hours.
Nutrition Facts
Blueberry Crumb Top Pie
Amount Per Serving
Calories 671 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 48mg16%
Sodium 187mg8%
Potassium 224mg6%
Carbohydrates 112g37%
Fiber 6g25%
Sugar 71g79%
Protein 6g12%
Vitamin A 651IU13%
Vitamin C 18mg22%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Dinner/Supperdutch ovenJust RecipesReposted ChefStews/ChiliTex-MexTexas Food

The Only Texas Chili Recipe You’ll Ever Need

by Reposted Article
written by Reposted Article

By Courtney Bond December 2015 From Texas Monthly

This article originally appeared in the December 2015 issue of  Texas Monthly with the headline “Chili.”

Bust out the Dutch ovens: it’s getting “chili” in Texas. The origins of the robust dish Texans fervently claim as their own are, as food writers are wont to say, lost to history. But Frank X. Tolbert, in his 1953 treatise on Texas chili, A Bowl of Red, made a pretty good case for San Antonio as the birthplace of the ruddy, lustrous, peppery pot of meat we’re so fond of. So did the Sixty-fifth Legislature, which anointed it our official dish in 1977, boldly declaring that “Texans continue today the tradition begun in San Antonio 140 years ago of making the best and only authentic concoction of this piquant delicacy.” No doubt chili’s connection to Texas is deep and indisputable, from Gebhardt to Wolf brand, from the late-nineteenth-century “chili queens” of the Alamo City’s downtown plazas to the modern-day maestros of the Terlingua cookoffs.

But don’t look for a united Texan front when it comes to defining “authentic” (except for a near universal, almost hysterical aversion to the inclusion of beans). I lack the fortitude to wade into the murky depths of secret formulas and verboten ingredients and therefore align myself with the author of this recipe, Terry Thompson-Anderson, who reasonably suggests that perhaps “the rivalry and the controversy make for dozens of equally fabulous bowls of chili.”

 

The Only Texas Chili Recipe You’ll Ever Need

Adapted from Texas on the Table, by Terry Thompson-Anderson. Published by the University of Texas Press.
Course Dinner, First Course, Lunch, Main Course
Cuisine Tex-Mex
Keyword Chili, Texas Chili
Protein Beef
Cooking Method Dutch Oven
Hot/Cold Dish Hot
Course Dinner, First Course, Lunch, Main Course
Cuisine Tex-Mex
Keyword Chili, Texas Chili
Protein Beef
Cooking Method Dutch Oven
Hot/Cold Dish Hot
Servings 10 servings
Author Courtney Bond

Ingredients

  • 12 ancho chiles stems and seeds removed
  • 7 pasilla chiles stems and seeds removed
  • 2 1/2 tablespoons cumin seeds toasted, then ground
  • 1 tablespoon coriander seeds whole toasted, then ground
  • 1 1/2 tablespoons oregano dried Mexican
  • 2 teaspoons unsweetened cocoa
  • 1 1/2 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons freshly ground black pepper
  • 6 pounds beef chuck roast
  • 1/3 cup fresh leaf lard preferable or shortening
  • 2 large onions chopped
  • 15 garlic cloves minced
  • 2/3 cup tomato paste
  • 1 15 oz tomato sauce 15 ounces tomato sauce
  • 3 quarts chicken stock set aside 2/3 cup for the masa harina
  • 1/2 cup masa harina whisked into 2/3 cup hot chicken stock
  • kosher salt to taste

Instructions

  • Heat a heavy-bottomed 12- to 14-inch skillet over medium-high heat. When the pan is hot, add a layer of the chiles. Cook, turning often, until a strong chile aroma—one that is not bitter or charred—emanates from the pan. Do not allow the chiles to burn. Spread the chiles on a wire rack to cool and become moderately crisp. Repeat until all the chiles have been toasted. Grind the chiles to a fine powder in an electric spice or coffee grinder. Shake the chile powder through a fine strainer to remove any large pieces. Combine the ground chiles with the cumin, coriander, oregano, cocoa, paprika, cayenne, and black pepper. Set the mixture aside.
  • Trim the chuck roast, removing all fat, gristle, and tendons. Chop the meat by hand into 1/2-inch dice; set aside. Melt the lard in a heavy-bottomed 8-quart (or larger) Dutch oven over medium-high heat. When the fat is hot, add the meat and sear, stirring often. Add the onions and garlic. Cook, stirring often, until the onions are wilted and transparent, about 7 minutes. Add the tomato paste and stir to blend well. Cook, stirring, until the tomato paste is thick and dark in color, about 5 minutes. Add the tomato sauce and chile-spice mixture. Stir to blend well, then add the chicken stock. Bring the mixture to a full boil, then lower heat to a simmer and cover. Cook, stirring occasionally, for about 1 1/2 hours. Stir in the masa mixture and salt to taste. Cook, uncovered, an additional 30 to 45 minutes on low-medium heat, or until the chili is thickened and the meat is fork-tender. Stir often to prevent sticking. Taste and adjust seasonings as desired. Serve hot and add your favorite toppings (diced onion, avocado, sour cream, shredded cheese, corn chips, et cetera).
Nutrition Facts
The Only Texas Chili Recipe You’ll Ever Need
Amount Per Serving
Calories 872
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 17g106%
Trans Fat 3g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 196mg65%
Sodium 852mg37%
Potassium 2360mg67%
Carbohydrates 57g19%
Fiber 15g63%
Sugar 28g31%
Protein 67g134%
Vitamin A 12184IU244%
Vitamin C 31mg38%
Calcium 145mg15%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

§§cs§§

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Chile Rellenos
Jerry WoodenJust RecipesMexican

Chiles Rellenos Recipe

by jughandle
written by jughandle

Chiles Rellenos Recipe

Chile rellenos means “stuffed peppers in English”.  A traditional Mexican dish made from roasted and peeled poblano peppers.  Traditionally, Chile rellenos are stuffed with cheese and/or ground meat, then coated in egg batter and fried until golden brown.

Rellenos come with red or green salsa, or even wrapped in a tortilla with refried beans to make chile relleno burritos mouth watering dishes.

The following recipe is a combination of several recipe ideas. You can find great instruction and pictures on the following site: https://www.isabeleats.com/chile-relleno-recipe

Chiles Rellenos

A Mexican Staple
Relienos
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keyword Chiles Rellenos
Protein Cheese
Cooking Method Baking
Hot/Cold Dish Hot
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keyword Chiles Rellenos
Protein Cheese
Cooking Method Baking
Hot/Cold Dish Hot
Servings 6 servings
Author jughandle

Ingredients

Chiles:

  • 6 large poblano chiles or 12 smaller chiles
  • 8 ounces string cheese Oaxacan-style mozzarella, or Monterey Jack

Batter:

  • 1 1/2 cups all-purpose flour plus more for dredging
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine salt plus more for sprinkling
  • 12 oz beer 12-ounce bottle or can lager-style
  • 3 whole eggs separated
  • Vegetable oil for deep-frying

Mexican Tomato Sauce:

  • 2 pounds tomatoes ripe cored and roughly chopped
  • 1/4 c onion medium yellow
  • 6 cloves garlic
  • 5 sprigs coriander fresh cilantro
  • 1 whole serrano chile with seeds
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cinnamon ground preferably Mexican

Instructions

To prepare the chiles:

  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.

Cheese:

  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they’re 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) “Sew” each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.) The cheese can also be grated and then stuffed into the chiles.

Batter:

  • Make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl.Using an electric mixer, beat the egg whites until stiff peaks form, about 3-5 minutes. Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow. Stir in the beer to a make a smooth batter.
    batter

Dry Ingredients:

  • Whisk the flour, baking powder, cumin, and salt in a separate large bowl.
  • put the dry ingredients on a plate or tray for dredging.

Frying:

  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil.
    Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.

Mexican Tomato Sauce:

  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups

To Serve:

  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
    Chile Rellenos
  • Enjoy !!
Nutrition Facts
Chiles Rellenos
Amount Per Serving
Calories 297 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 1860mg81%
Potassium 532mg15%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 5g6%
Protein 14g28%
Vitamin A 671IU13%
Vitamin C 139mg168%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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pic from QVC.com
Cajun FoodDinner/SupperJust RecipesLunch

Muffuletta, The Ultimate Sandwich

by jughandle
written by jughandle

The Muffuletta is, without a doubt, the king of sandwiches. Just read the ingredients and you will agree. This recipe is an adaptation from one by “Deep South Dish“

My love of the sandwich began when I was in college. I was on a “road trip” and was as hungry as I could be. We stopped at a small grocery store just outside of New Orleans. Behind the deli counter I watched the butcher “build” the most amazing mountain of meat and cheese I’d ever seen in my young life.

As with most sandwiches the bread is critical. It must be heavy enough to “carry” the contents without overwhelming them. If you substitute anything in this recipe remember the bread is most important followed by the olive salad, then the cheeses and lastly the meat. It is a beautiful marriage of ingredients nestled in a loaf of amazing bread. – jughandle

The Muffuletta is, without a doubt, the king of sandwiches. Just read the ingredients and you will agree. This recipe is an adaptation from one by “Deep South Dish“

My love of the sandwich began when I was in college. I was on a “road trip” and was as hungry as I could be. We stopped at a small grocery store just outside of New Orleans. Behind the deli counter I watched the butcher “build” the most amazing mountain of meat and cheese I’d ever seen in my young life.

As with most sandwiches the bread is critical. It must be heavy enough to “carry” the contents without overwhelming them. If you substitute anything in this recipe remember the bread is most important followed by the olive salad, then the cheeses and lastly the meat. It is a beautiful marriage of ingredients nestled in a loaf of amazing bread. – jughandle

Muffuletta

A classic sandwich with layers of meat and cheese stacked between thick Italian bread and smothered with juicy olive salad. This recipe is adapted from a post by Deep South Dish
pic from QVC.com
Course Dinner, Lunch, Main Course, Sandwich
Cuisine Cajun
Keyword Muffuletta
Protein Cheese, deli meats
Cooking Method Toasting
Hot/Cold Dish Either
Course Dinner, Lunch, Main Course, Sandwich
Cuisine Cajun
Keyword Muffuletta
Protein Cheese, deli meats
Cooking Method Toasting
Hot/Cold Dish Either
Servings 8 servings
Author Deep South Dish

Ingredients

For the Sandwich:

For the Olive Salad:

  • 1 1/2 cup green olives pitted
  • 1/4 cup Kalamata olives pitted
  • 1/4 cup black olives pitted
  • 1/3 cup pimento
  • 1 cup giardiniera
  • 1/3 cup celery rough chopped
  • 1/4 cup carrots rough chopped
  • 1 cup peperoncini rough chopped
  • 1/2 cup pickled pearl onions cut in half
  • 1 tablespoon capers small Spanish
  • 4 cloves garlic chopped
  • 1/4 tablespoon thyme dry
  • 1/4 tablespoon Oregano dry
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups Extra Virgin Olive Oil high quality
  • Bread this is the bread pulled from the loaf
  • Kosher salt to taste
  • black pepper fresh cracked

Instructions

For the Sandwich:

  • Preheat oven to 300 °F.
  • Cut the bread in half lengthwise. Pull out the center of the bread to make room for the filling. Use the removed bread in the olive salad.
  • Mound the olive salad on one half of the bread.
  • Layer the meats on the other half, beginning with the ham, then the Swiss cheese, bologna, Provolone, then the salami.
  • Carefully put the two halves together and push them down, compressing them.
  • Wrap the sandwich completely in aluminum foil and bake for about 30 minutes on 300 °F or until heated through.
  • Cut into eighths to serve up to 8 people. It is also great served cold.

For the Olive Salad:

  • Just combine everything and let marinate in the fridge overnight.
  • Amounts are approximates – use more or less if you would like.
Nutrition Facts
Muffuletta
Amount Per Serving
Calories 836 Calories from Fat 711
% Daily Value*
Fat 79g122%
Saturated Fat 17g106%
Polyunsaturated Fat 6g
Monounsaturated Fat 41g
Cholesterol 62mg21%
Sodium 2545mg111%
Potassium 321mg9%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 2g2%
Protein 25g50%
Vitamin A 1434IU29%
Vitamin C 32mg39%
Calcium 319mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Plated spiced chicken with creamed spinach
American FoodChickenDinner/SupperGreensHoliday Meals & PartiesJerry WoodenMain DishesSpecial Events & HolidaysspinachStove Top

Spiced Chicken with Creamed Spinach and Apples

by jughandle
written by jughandle

This recipe of Spiced Chicken with Creamed Spinach and Apples is an adaptation of a Food Network Recipe. I replaced their Swiss Chard with creamed Spinach. Sure I bumped the calorie count by about 50 pts per serving but the richness of the Creamed Spinach ties the dish together well. You will be surprised at how good the Gala apples taste in this combination. I recommend a medium body white wine or fruity fall craft beer with your meal. – jughandle

Spiced Chicken with Creamed Spinach and Apples

The original recipe https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-chicken-with-apples-3363966 – Jughandle has changed this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. Jug has substituted creamed spinach for their sautéed Swiss chard improving balance.
spiced chicken
Course Dinner, Main Course
Cuisine American
Keyword Apples, Creamed Spinach, Spiced Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Hot
Course Dinner, Main Course
Cuisine American
Keyword Apples, Creamed Spinach, Spiced Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

  • 4 skinless boneless chicken breasts (about 6 ounces each)
  • 1/2 teaspoon allspice ground
  • 1/4 teaspoon turmeric ground
  • Kosher salt and freshly ground black pepper to taste as required
  • 3 Tbsps. olive oil extra-virgin
  • 2 whole Gala apples cut into wedges- peeling is optional
  • 1 med red onion sliced
  • 1 Tbsp. lemon Juice the juice of one lemon
  • 1/2 cup low-sodium chicken broth
  • 2 cloves garlic minced

For the Creamed Spinach

  • 3 cups spinach chopped (stems and leaves separated)
  • 1/4 cup 1/2 and 1/2 cream
  • 4 ounces cream cheese about 1/2 a block
  • 1/2 cup parmesan cheese grated
  • 1 whole shallot or small white onion
  • Salt and Pepper to taste

Instructions

For the Chicken and Apples

  • Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper.
  • Heat 1 tablespoon olive oil in a large nonstick skillet or seasoned cast iron pan over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  • Add the apples, red onion and a pinch of salt to the skillet.
  • Cook the apple/onion mixture, stirring occasionally, until softened and lightly browned, about 4 minutes.
  • Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds.
  • Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.

For the Creamed Spinach

  • Meanwhile, heat the remaining olive oil in a separate large skillet over medium-high heat. Add the garlic and shallot then Sautee, stirring, until golden, about 30 seconds. Do not burn the garlic, if you do. throw it out and start it over.
  • Add the spinach stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the spinach leaves; cook, stirring, until wilted, about 2 more minutes.
  • Pour in the 1/2 & 1/2 stirring until it starts to bubble. Then add the cream cheese stirring to incorporate.
  • Once incorporated stir in the parmesan cheese. Stir until everything comes together.
  • Serve with the chicken and apples.
Nutrition Facts
Spiced Chicken with Creamed Spinach and Apples
Amount Per Serving
Calories 413 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 153mg51%
Sodium 425mg18%
Potassium 498mg14%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 2669IU53%
Vitamin C 8mg10%
Calcium 227mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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