WE’VE GOT A MARDI GRAS MENU FIT FOR A KING’S –CAKE, THAT YOU CAN SERVE TO YOUR KREWE OR SAVE ALL FOR YOU Y’ALL!
Mini Muffulettas
Mardi Gras Gumbo
Back on the Bayon Salad
Caramel Krewe Banana Tart
Southern Peach Balsamic Cooler
RECIPES:
Mini Muffulettas
Ingredients:
• 1 (32-oz.) jar Italian olive salad ( Channel Islands Italian Salsa, Sable & Rosenfeld Olive Bruschetta, Pometta’s Muffuletta Spread)
• 12 small deli rolls, cut in half
• 12 thin Swiss cheese slices
• 12 thin deli ham slices
• 12 thin provolone cheese slices
• 12 Genoa salami slices
Preparation:
Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
Bake at 350° for 14 to 16 minutes or until cheeses are melted.
Mardi Gras Gumbo
Ingredients:
• 1/2 teaspoon hot pepper sauce
• 2 cups frozen sliced okra
• 1 pound raw peeled and de-veined shrimp
• 9 tablespoons We Olive Arbequina olive oil
• 1/2 cup all-purpose flour
• 1 cup diced onions
• 3/4 cup fine diced ham
• 1/2 cup fine diced celery
• 1/2 cup diced green bell pepper
• 3 tablespoons minced garlic
• 2 quarts chicken broth
• 1 cup canned, diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 4 dried bay leaves
• 1 tablespoon minced fresh basil
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh oregano
• 2 teaspoons dried Cajun seasoning
• 1 teaspoon salt
• 4 cups cooked long-grain white rice, warm
• 1/2 cup sliced green onions
Preparation:
To prepare roux, heat 6 tablespoons olive oil in small heavy pan; add flour and whisk over medium heat, stirring constantly, until roux is a dark caramel color and has a toasted nut aroma. Remove from heat and reserve. In a heavy 4-quart soup pot (or gumbo pot), heat 3 tablespoons olive oil over medium-high heat; add onions and sauté until translucent. Add ham, celery, green peppers, and garlic; sauté for 3 minutes or until vegetables are tender. Add reserved roux and stir until all vegetables are coated. Slowly whisk in chicken broth; add tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, basil, thyme, oregano, okra, Cajun seasoning and salt. Stir until blended, bring to boil, reduce heat and simmer for 15 minutes. Add shrimp and simmer an additional 10 minutes. Remove bay leaves. To serve, portion rice in bowls and top with gumbo; garnish with minced green onions.
Back-to-the-Bayou Salad
Ingredients:
• 1/2 head chopped lettuce
• 1 large tomato, diced
• 4 ounces Swiss cheese, diced
• 6 ounces smoked ham, diced
• 10 green olives
• 1/2 Cup fresh grated Romano
• Combine and chill. Add the dressing:
• 1/4 We Olive Garlic olive oil
• 1/4 Cup Sparrow Lane Cabernet Sauvignon or We Olive Pomegranate Champagne vinegar
• juice of 1 lemon
• 1 Tablespoon Worcestershire
• salt and pepper to taste
Combine and pour over salad.
Caramel Krewe Banana Tart
INGREDIENTS:
1 unbaked pie shell or pre-baked tart shell
8 oz mascarpone cheese
8 oz Earth & Vine Provisions Caribbean Banana Caramel Culinary Sauce
2 large ripe bananas
9” tart shell pan
PREPARATION:
Bake pie shell according to package directions in a tart pan and let cool.
Blend together mascarpone cheese and 4 oz Caribbean Banana Caramel Culinary Sauce
Spread mascarpone caramel mixture evenly over tart shell.
Slice bananas into medium-thin slices and arrange in a circular design until tart is covered with banana slices.
Drizzle with more Caribbean Banana Caramel Culinary Sauce
Slice and serve with French vanilla ice cream or fresh whipped cream flavored with Chaparral Gardens Winter Ambrosia Vinegar
Southern Peach Balsamic Cooler
Ingredients:
1 quart sparkling water
1/4 cup We Olive Peach White Balsamic vinegar
Crushed ice
Blend and garnish with mint leaves
(Replace ½ sparkling water with sparkling wine or Proseco, if desired)
Portions can be adjusted to taste
