This month, I will continue with our trip to New Orleans. It is such an incredible food oriented city that has produced more than its share of outstanding chefs: Paul Prudhomme of K-Paul's in the French Quarter, Emeril Lagasse of Emeril's and Emeril's Delmonico to name just a couple.
You can add Jack Leonardi of Jacques-imo's Cafe and Crabby Jack's to those famous chefs. Not because he is my nephew, but because he has earned the respect of not only New Orleans but all throughout the food industry. Zagat's Survey rates Jacques-imo's 27 out of a possible 30 and Crabby Jack's 26 out of 30. That is why he and his restaurants are noteworthy.
So as not to hear cries of nepotism, I am not featuring him this month but will focus on New Orleans food and style in general. Besides, he forgot to send me the recipes on time so I'll include them next month.
One of my favorite tastes was invented in 1906 at the Central Grocery in the French Quarter of this magical city. It is called a muffuletta. It is basically a different twist on an old standard; the hoagie. I'm featuring it because it is one of those foods that simply says New Orleans and is one of the most delicious sandwiches you will ever eat, if made with quality ingredients.
My other recipe is for a Mint Julep because, again, it just says New Orleans, although it found its way into the very hip as well as the very high society areas of the country - Kentucky horse country - and is a standard beverage at the Kentucky Derby.
I write about New Orleans for a number of reasons. No. 1 among them is that it is fun. It's a fun town filled with fun-loving, laid-back people who know how to enjoy life with great food, diverse music and a casual, friendly way of treating guests. They have local papers like the “Weekly Freak” about the entertainment scene and “Where Y'at,” which covers music, food, art, culture and everything that is going on at any given time in this wonderful city. If you haven't been there; try it as your next destination.
Bob Leonardi, of Auburn, ran a successful restaurant business, catering, and gourmet food store in Fort Lauderdale, Fla., for 15 years.
Muffuletta
3.75 pounds green olives with pimentos.
1 pound 4 ounces fresh
carrots
12.5 ounces cauliflower
2.5 ounces Italian parsley
6 cloves garlic
2 teaspoons black pepper
4 cups olive oil
1 pound 4 ounces black olives
1 pound 4 ounces celery
5 ounces capers
2.5 ounces pepperoncini
2 tablespoons dried oregano
10-12 ounces green olive juice
4 cups soybean oil
This recipe is enough relish to fill a 10-pound crock. Refrigerated, it will easily keep for a week or 10 days. Cut the recipe for your own family - perhaps make only a pound or two, but believe me, while you are slicing and dicing - make enough for a couple of lunches. It won't go to waste.
For Sandwich:
Fiabatta bread - one for each serving (Note: One fresh loaf cut in half serves two)
Olive relish
3-4 thin slices mortadella
4-5 thin slices cappicola
4 thin slices provolone
4 thin slices genoa salami
4-5 thin slices Pepperoni
Open the fiabatta bread and simply spread the olive relish evenly on both sides about 1/4 inch thick. Layer all the meats and cheese on the bottom portion of the bread. When finished layering the meats and cheese, put the top on so you have a nice sandwich. Cut in half and sink your teeth in. You might think at first that it is more than you can eat. You would be wrong.
Note: In place of the juice from the green olives, you can use white vinegar with a little salt. You can make the olive relish in advance.
Mint Julep
12 large or 20 small mint leaves
2 ounces Bourbon
1 mint sprig for garnish
1/4 ounce or to taste Brandy
1 1/2 teaspoon sugar
Place the mint leaves and sugar in a 10-ounce water glass or a traditional silver julep glass. Muddle, or crush the ingredients against the side of the container, to turn the mixture into a mint syrup. Half fill the glass with crushed ice and muddle the ingredients a few more times.
Fill the glass completely with crushed ice. Add bourbon and stir well. If you are a wimp like me, add a splash of water before adding the brandy.
Top off with the brandy and garnish with the mint sprig.
Note: If you don't have a special baton to muddle the ingredients, use the back of a wooden spoon. A great way to crush ice is by placing it in the center of a clean towel, folding up the towel and smashing it against the counter. Or you can just go to the crushed ice position on your refrigerator.
So as not to hear cries of nepotism, I am not featuring him this month but will focus on New Orleans food and style in general. Besides, he forgot to send me the recipes on time so I'll include them next month.
One of my favorite tastes was invented in 1906 at the Central Grocery in the French Quarter of this magical city. It is called a muffuletta. It is basically a different twist on an old standard; the hoagie. I'm featuring it because it is one of those foods that simply says New Orleans and is one of the most delicious sandwiches you will ever eat, if made with quality ingredients.
My other recipe is for a Mint Julep because, again, it just says New Orleans, although it found its way into the very hip as well as the very high society areas of the country - Kentucky horse country - and is a standard beverage at the Kentucky Derby.
I write about New Orleans for a number of reasons. No. 1 among them is that it is fun. It's a fun town filled with fun-loving, laid-back people who know how to enjoy life with great food, diverse music and a casual, friendly way of treating guests. They have local papers like the “Weekly Freak” about the entertainment scene and “Where Y'at,” which covers music, food, art, culture and everything that is going on at any given time in this wonderful city. If you haven't been there; try it as your next destination.
Bob Leonardi, of Auburn, ran a successful restaurant business, catering, and gourmet food store in Fort Lauderdale, Fla., for 15 years.
Muffuletta
3.75 pounds green olives with pimentos.
1 pound 4 ounces fresh
carrots
12.5 ounces cauliflower
2.5 ounces Italian parsley
6 cloves garlic
2 teaspoons black pepper
4 cups olive oil
1 pound 4 ounces black olives
1 pound 4 ounces celery
5 ounces capers
2.5 ounces pepperoncini
2 tablespoons dried oregano
10-12 ounces green olive juice
4 cups soybean oil
This recipe is enough relish to fill a 10-pound crock. Refrigerated, it will easily keep for a week or 10 days. Cut the recipe for your own family - perhaps make only a pound or two, but believe me, while you are slicing and dicing - make enough for a couple of lunches. It won't go to waste.
For Sandwich:
Fiabatta bread - one for each serving (Note: One fresh loaf cut in half serves two)
Olive relish
3-4 thin slices mortadella
4-5 thin slices cappicola
4 thin slices provolone
4 thin slices genoa salami
4-5 thin slices Pepperoni
Open the fiabatta bread and simply spread the olive relish evenly on both sides about 1/4 inch thick. Layer all the meats and cheese on the bottom portion of the bread. When finished layering the meats and cheese, put the top on so you have a nice sandwich. Cut in half and sink your teeth in. You might think at first that it is more than you can eat. You would be wrong.
Note: In place of the juice from the green olives, you can use white vinegar with a little salt. You can make the olive relish in advance.
Mint Julep
12 large or 20 small mint leaves
2 ounces Bourbon
1 mint sprig for garnish
1/4 ounce or to taste Brandy
1 1/2 teaspoon sugar
Place the mint leaves and sugar in a 10-ounce water glass or a traditional silver julep glass. Muddle, or crush the ingredients against the side of the container, to turn the mixture into a mint syrup. Half fill the glass with crushed ice and muddle the ingredients a few more times.
Fill the glass completely with crushed ice. Add bourbon and stir well. If you are a wimp like me, add a splash of water before adding the brandy.
Top off with the brandy and garnish with the mint sprig.
Note: If you don't have a special baton to muddle the ingredients, use the back of a wooden spoon. A great way to crush ice is by placing it in the center of a clean towel, folding up the towel and smashing it against the counter. Or you can just go to the crushed ice position on your refrigerator.
The Citizens' Say
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