Ode to Santa Fe

The Los Angeles Times recently named New Mexico the top place to visit in 2012.  It's adobe architecture, art galleries, world class accommodations and dining would make a great long weekend visit, not to mention the casinos are no more than 30 minutes outside of the city. The locals call it Land of Enchantment or Land of Entrapment, depending on how you look at it...it was a toss up for me on any given day. I lived in Santa Fe for a short stint and resided in the Downtown/Railyard District surrounded by some wonderful and eclectic shops, restaurants and hotels, but living in Los Angeles and New Orleans made it hard for me to embrace the cultural differences at times.

Now for the food. New Mexican cuisine is a little different from the Mexican food some of us from Los Angeles are used to.  It's a cross between the Mexican food we're familiar with and Tex-Mex, in my opinion.  There were some things I did fall in love with; the Green Chile Stew with chicken or pork and I was re-introduced to Corned Beef Hash and can I tell you, I LOVED IT!  My dad ate it from the can when I was a little girl and it always reminded me of Alpo Dog Food, so I wouldn't even try it. Occasionally, a co-worker and I would stop at this little hole in the wall for breakfast (amazing breakfast buffet) and the corn beef hash looked so good I had to try it. All I can say is, it's nothing like HOMEMADE Corned Beef Hash....I digressed! See, that's how good it was and shame on whoever thought it was a great idea to can it.

If you can't make it there anytime soon, then bring New Mexico to you.  Throw on some moccasins, a poncho, sombrero, play some Mariachi music and fiesta 'til you drop. 

Buen provecho!!

New Mexico Green Chile Chicken Stew

3 Pounds Chicken Thighs
Olive Oil

2 Teaspoon Dried Thyme

2 Teaspoon Dried Marjoram

2 Tablespoon Dried Basil

1 Tablespoon of Cumin

4 Green Chiles (Anaheim)
2 Bay Leaves

2 Jalepeno, seeded and minced

1 White Onion, chopped

3 Cloves Garlic, minced

5 Carrots, chopped

5 Stalks Celery, chopped

1 Cup Cilantro, chopped

1 (14.5 oz.) Can Stewed Tomatoes, drained and chopped - reserve juice

3 Potatoes, peeled and cubed

2 Cups Tomatillo Salsa (Salsa Verde)

1 Can of Chicken Broth

Salt and Pepper

Sour Cream

Lime Wedges

Chicken:

1. Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan and make surer there is a little room between pieces so they aren't crowded in the pan.
2. Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°.
3. Once the its cooled down, begin to remove skin and meat from the bone.
4. Tear meat into pieces and set aside.

Stew:

1. Broil green chilies in the oven turning often to evenly darken skin making sure they don't burn.
2. Remove from oven and place in plastic bag for 10 minutes to steam the skins off.
3. Use a dutch oven or large pot and saute celery, onions & garlic in oil for 5 minutes on med; stir to prevent burning. The last 1 - 2 minutes add thyme, marjoram, basil and cumin and continue stirring. 
4. Add chicken, jalapeno peppers, chicken broth, reserved stewed tomato juice, tomatillo salsa, and bay leaves.
5. Peel skin from chilies, dice and add to pot.
6. Cook on high for 30 minutes and add tomatoes.
7. Simmer 1 hour then add carrots and potatoes.
8. Simmer until carrots and potatoes are done.
9. Remove bay leaves.
10. Salt and Pepper to taste.
11. Serve with sour cream and lime wedge.

Sweet Corn Tamale Cake

Salsa Verde

3 Tomatillos, chopped (remove papery skin)

1 Green Onion

2 Tablespoon Fresh Cilantro

1¼ Teaspoon Granulated Sugar
Salt, to taste

Pinch Ground Black Pepper

Sweet Corn Tamale Cake

1 1/2 Cups Frozen Sweet Corn

1/2 Cup Butter, softened

3 Tablespoons Sugar

1/2  Teaspoon Salt

1/2 Cup Corn Masa Flour (corn flour)

2 Tablespoons All-Purpose Flour

Tomato and Avocado Salsa

1 Tomatoes

1/2  Avocado

1 Tablespoon White Onion

 1 Tablespoon Cilantro, minced

1/2 Small Jalepeno, minced

1/4 Teaspoon Lime Juice

Salt and Pepper

Sour Cream

Fresh Cilantro, roughly chopped

Preheat oven to 400°F.

Salsa Verde:

1. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2. Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Tomato and Avocado Salsa:

1. Prepare tomato and avocado salsa by combining all ingredients (diced tomato, avocado, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.

Sweet Tamale Corncake:

1. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
2. Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.
3. Measure ½ cup portions of the mixture and form it into 3" wide patties with your hands.
4. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
5. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
6. While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce).
7. You'll need to use enough salsa verde to coat the entire plate -- it should be about ¼" deep.
8. Arrange the tamale cakes side-by-side on the salsa verde. 
9. Spoon tomato avocado salsa on top of corncakes, followed by a spoonful of sour cream.
10. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Serves 4

Coconut Margarita

1 Cup Sweetened Shredded Coconut, toasted

1/4 cup Freshly Squeezed Lime Juice (about 5 limes)

1 Cup Coco Lopez or 1 Cup Cream of Coconut

1/2 Cup plus 2 Tablespoons Tequila

1/4 cup Cointreau Liqueur

Honey

1. Preheat the oven to 350 degrees.  
2. Toast coconut on a baking sheet, in the oven, stirring frequently until golden brown, which should take 8 to 10 minutes. 
3. Pour 2 tablespoons of honey into a small bowl. Dip the rims of the cocktail glasses in honey, then into coconut mixture, coating it well.
4. Combine the remaining ingredients with 1 cup ice in a blender and puree until the mixture is smooth. Pour evenly in prepared glasses and serve immediately.

Serves 2

Girls Night In

Every now and then the girls need to get together to bond, share some laughs, memories and sometimes secrets. I know some of my most cherished and funniest memories are with my girls vacationing, partying or just lounging around the house; usually with a cocktail in hand.  You know who you are...

I guess you can say, "I get it from my mama". My mother, aunt and some of their friends got together every Friday night; hopping from house to house each week to play Pokeno for change (seriously, like for pennies, nickels, dimes and quarters).  I can still smell the scent of home made salsa and tortilla, hear the sound of cackling women and the screams of POKENO!!!!  Even as a young girl (being dragged from house to house) I felt that camaraderie amongst women and knew one day I too shall follow, but not Pokeno LOL!!!!

I put together a fun menu for the occasion. You and your girls can have a Chick Flick Night, Spa Night or even Game Night; it doesn't matter what you decide to do, as long as you take the time for some serious intimate girl time.

Cajun Alfredo with Penne Pasta

4 Small Boneless Skinless Chicken Breasts (about 1 lbs.)

1/2 Cup Cajun Blackening Spice

3 Tablespoons Cooking Oil (or more depending on the size of the pan)

1/2 Cup Butter

2 Garlic Cloves, minced

1/4 C. Dry White Wine (or chicken broth)

2 Cups Heavy Cream

1 3/4 Cup Freshly Grated Parmesan Cheese

1 Cup Roughly Chopped Sun-dried Tomato (in oil)
12 oz Tasso

Creole Seasoning (to taste)

1 Pound Penne Pasta

Chopped Parsley, for garnish

1. Cook pasta al dente, set aside.
2. Pound the chicken with a meat tenderizer or rolling pin, then generously coat both sides with Cajun Blackening spices. 
3. Heat cooking oil in a cast iron skillet over medium heat.
4. Add chicken to skillet and cook each side about 3 minutes, or until blackened. Set aside.
5. Cut blackened chicken in 2 inch pieces.  
6. Use same skillet and add wine, heavy cream, butter, Parmesan cheese, tasso and sun-dried tomatoes, stir constantly over med heat for two to four minutes. You want the sauce to thicken up. 
7. Add chicken to sauce.
8. Season with Creole Seasoning to taste. 
9. Toss with pasta and garnish with chopped parsley.

Garlic Bread

1 Loaf Artisan French bread or wide baguette

2 Heads of Garlic

2 Sticks of  Butter

Dried Oregano

1. Preheat oven to 350 degrees.
2. Slice loaf of bread up the middle so you have two halves (use a serrated knife for best result). Now set them cut side up. 
3. Mince the garlic very fine or use garlic press - either way is okay. (Crush garlic with blade of the knife and it will make mincing much easier)
4. Melt butter in a small sauce pan on low heat and add garlic.  
5. Cook garlic and butter for 2 minutes; stirring to prevent burning.
6. Use a basting brush and slather the garlic butter all across that bread; let it soak in. Make sure you get all the garlic evenly distributed and then sprinkle with oregano.
7. Place garlic bread on a baking sheet and bake in oven for 10 to 15 minutes to heat the bread and then brown it off for color under the broiler for a minute or two. (Make sure you keep an eye on it or the bread and/or garlic will burn)
8. Sprinkle with oregano and let it cool for a minute or two. 
9. Slice and serve.

Italian Chopped Salad w/Basil Vinaigrette

2 Heads of Romaine, chopped

*1 Package of Cherry Heirloom Tomatoes (the more colors the better), quartered

1 Small Red Onion, chopped

12 Slices of Genoa Salami, cut in thin slices

1/2 Cup Pitted Black Olives, chopped

1/2 Cup Garbanzo Beans, chopped

1/2 Cup of Shredded Parmesan Cheese

1. Mix all ingredients above.
2. Toss with salad dressing (recipe below).

*You can use sweet cherry tomatoes for Heirloom, but the salad is very pretty with the Heirloom ;-)

Basil Vinaigrette

1 teaspoon Dijon mustard

1 garlic, chopped

2 teaspoon salt

1 teaspoon sugar

1/2 cup roughly chopped basil leaves

1/4 cup white wine vinegar

3/4 cup olive oil

1. Place the salt, sugar, mustard, garlic and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
2. Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.
3. When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Makes about a cup or less.

*I would make this ahead and store covered in the fridge for up to a week.

Limoncello and Prosecco Sparkling Cooler

2 oz Limoncello liqueur, cold (recipe below)

4 oz cold Prosecco

1. Put your glasses in the freezer.
2. Add limoncello, then the Prosecco.
3. Run lemon wedge around rim of 2 cold champagne flutes.  Dip rims into sugar.
4. Divide limoncello mixture and lemon juice between flutes.  Top with more Prosecco.

Makes 2 servings

Limoncello Liqueur

10 lemon

1 liter vodka

3 cups white sugar

Directions
Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature.
Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.

Fall weather brings out the comfort food

Growing up in Los Angeles you really don't see the seasons change, maybe because we only have two....Rainy Season and Dry Season.  I remember one of the first things I said when I found out I was moving to Louisiana was, "I finally get to see seasons change". Boy, was my bubble popped when I found out it's pretty much like Cali here, except here it's Hurricane Season and the season of Pure Hot Hell...womp womp!!

The crazy difference is in Los Angeles you have a gradual cool down, but in Southeast Louisiana it's shorts & t-shirt weather Monday, heavy jackets & boots on Tuesday and possibly back on the lake by Saturday, but it happens around the same time of year and that's late fall.

After a long summer we all can't wait for the weather to cool off, that's a sign that it's time to bring out your favorite fall recipes. If you're looking for some new chilly weather dishes to enjoy, consider trying some of the delicious recipes.

Linguine with Roasted Bell Pepper, Crab and Basil

(Courtesy of Alexandra's Kitchen Blog)

Roasted Red Peppers, about 4 whole, cut into slivers

2 to 3 Cloves Garlic, crushed

Pinch of Crushed Red Pepper Flakes

1/4 cup Extra-Virgin Olive Oil

1/2 lb. Linguine** (about 6 oz of dried Linguini)

Kosher Salt

6 oz. Crabmeat

Big of Bunch Fresh Basil

Fresh Cracked Pepper 

Freshly Shredded Parmigiano-Reggiano Cheese

1. Bring a large pot of water to a boil. Add a big pinch of kosher salt. (I add about a tablespoon). Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. (If you have an electric burner, as I do, remove pan from the heat source if the garlic begins to brown.)

2. Cook pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add the sliced roasted red peppers, crab meat and fresh basil to the bowl. Toss together. Taste. Add some of the reserved pasta cooking liquid if necessary. Season with more salt and pepper if necessary. Top with Parmigiano-Reggiano Cheese.

*You could use jarred, which would save time, but if you have the time, make them from scratch — they’re so easy and delicious!
**Use whatever shape pasta you like.

Red Beans and Rice

(Courtesy of Raised on the Roux Blog)

3 Bay Leaves

2 Teaspoons Salt
1 Teaspoon Dried Thyme Leaves
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon black pepper

1 pound Dried Red Kidney Beans

2 Tablespoons Bacon Fat or Canola Oil
1 Pound Andouille Sausage, sliced thin
2 Medium Onions, chopped
1 Large Green Bell Pepper, chopped

2 Stalks Celery, chopped

3 Garlic Cloves, minced

1 Pound Pork Tasso (or pickled pork)

8 Cups Water

5 Cups Cooked Rice

1. Rinse beans thoroughly to remove excess dirt; pick over for stones.  
2. Place beans in a large bowl; cover with cold water and soak overnight.  
3. In a large saucepan or Dutch oven, heat bacon fat or canola oil.  Add sausage; sauté  until brown on both sides.  Add onions, bell pepper, celery and garlic; sauté until tender.  Add seasoning mix; stir.  
4. Add soaked beans and liquid (“bean liquor”), tasso and water.  Cover and bring to a boil over high heat.  Reduce heat to simmer.  
5. Cook 1 1/2 to 2 hours, stirring often, until beans are tender.  Add additional water, if needed, to keep beans from scorching.  Towards the end of the cooking time, mash some of the beans against the side of the pot with the back of a spoon (this will help create a creamy consistency).   
6. Adjust seasoning if necessary.  
7. Serve over hot cooked rice with lots of French bread and hot sauce options.  

Serves 8-10.

**Note - Jacob's World Famous Andouille in La Place, Louisiana have some of the best smoked meats I've ever had.  Check out the link below and order your Andouille and Tasso you will need for this recipe...trust me, it will make a huge difference.  Also, keep the website handy for your next pot of Gumbo...recipe coming soon ;-)

http://www.cajunsausage.com/  

Mexican Tortilla Soup

6 (6-inch) Corn Tortillas, preferably a little old and dried out

1/4 Cup Grapeseed Oil or Peanut Oil

1/2 cup Chopped Onion

2 Cloves Garlic, minced

*1 Medium Anaheim, Poblano or Jalapeño Chile, seeded, veins removed, chopped 

4 Cups Chicken Broth or Homemade Chicken Stock

1 Can (14.5 oz) Diced Tomatoes, undrained (recommended fire-roasted)

1/2 Teaspoon Coarse Salt (kosher or sea salt)

1 1/2 cups shredded cooked chicken

1 ripe avocado

1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)

Chopped fresh cilantro

1 lime, cut into wedges

*Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half Jalapeño.

1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. 
2. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. 
3. Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. 
4. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. 
5. Add the shredded chicken and cook until heated through. Adjust seasoning if necessary.
6. Pit, peel and cut the avocado into 1-inch chunks. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Serve 4

Beef Stew

• 3 Pounds Boneless Beef Chuck (well-marbled), cut into 1½-inch pieces
• 2 Teaspoons Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 3 Tablespoons Olive Oil
• 2 Medium Yellow Onions, cut into 1-inch chunks
• 3 Stalks Celery, sliced
• 7 Cloves Garlic, peeled and smashed
• 2 Tablespoons Balsamic Vinegar
• 1½ Tablespoons Tomato Paste
• ¼ Cup All-purpose Flour
• 2 Cups Dry Red Wine, such as Burgundy
• 2 Cups Beef Broth
• 2 Cups Water
• 1 Bay Leaf
• ½ Teaspoon Dried Thyme
• 1½ Teaspoons Sugar
• 4 Large Carrots, peeled and cut into one-inch chunks on a diagonal
• 1 Pound Small White or Red Boiling Potatoes, cut in half
• Fresh Chopped Parsley (optional for garnish)

1. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
2. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
3. Lower heat to medium and add onions. Brown onion, about 3 minutes per side then remove from pot and set aside. Drain excess fat from pot.
4. Add potatoes, carrots, celery, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
5. Remove bay leaf.  Adjust seasoning if necessary.
6. Garnish with fresh parsley if desired.

*Note: For thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir in mixture into stew. 

Even better the next day.

Football Season is here....

Football and entertaining always seem to go hand-in-hand, during the course of my life. Whether just a few friends over for Monday Night Football or a full on Superbowl party; food is always the main attraction.

Even tailgating has spread across the nation and turned into a culinary experience. Traditionally, tailgate parties were held in the parking lot of the stadium, on or around a tailgate held before and/or after the game. Now tailgating has gone from truck tailgates to block parties to yachts and tricked out RV's. Yes, you will find burgers and hot dogs on the grill, but don't be surprised by some of the more elaborate menus around you.

Here are some game-day chow down to consider if you are parked in front of the television like "the sick and the shut in", throwing a backyard football bash or tailgate party.

L.A. Street Vendor Bacon-Wrapped Hot Dogs

8 Hot Dogs

8 Slices Thin/Regular Cut Bacon

8 Hot Dog Buns

Add on(s)

Grilled Onions

Sweet Pickle Relish

Cheese (American - Cheddar-Monterey Jack)

Ketchup/Mustard/Mayonnaise

Toothpicks

1. Preheat broiler on high.
2. Wrap a slice of bacon around each hot dog, securing both ends with a toothpick.
3. Place on broiler pan and broil 4 - 6 minutes or until bacon is crisped.
4. Serve in a bun.

Option: You can slice hot dog (deep) down the middle and stuff with grilled onions, before broiling.

Honey Lime Chicken Skewers

(Photo Credit: Kitchen Meets Girl)

3 Tablespoons Soy Sauce
3 Tablespoons Honey
1 Tablespoon  Canola Oil
Juice of one Lime
2 Garlic Cloves
1 - 2 Teaspoon Siracha
3 Tablespoon Cilantro
1 Pound Skinless, boneless Chicken Breasts (cubed)

*Sliced limes into quarters for garnish

1. In a small bowl, combine all ingredients (except chicken breast).
2. Place chicken in a 1 gallon freezer storage bag; pour marinade over chicken, press out air, zip bag and make sure all pieces are coated.
3. Allow to marinate for at least 1 hour.
4. Grill on medium heat for 6 - 8 minutes per side, until juices run clear.

New Orleans Muffaletta
(Muffuletta or Muffoletta, pronounced muff-uh-lot-uh or moo-foo-let-ah)

Sandwich

1 Muffaletta Bread or French Bread

1/4 Pound Mozzarella Cheese

1/4 Pound Provolone Cheese

1/4 Pound Ham

1/4 Pound Hard Salami

1/4 Pound Capicola

Olive Salad Spread

1 1/2 Cup Quality Pimento-stuffed Olives, crushed or coarsely chopped

3/4 cup pitted standard black olives

1 Cup Giardiniera (Italian pickled salad including cauliflower , carrots, celery, and onion. This can be found in the pickle aisle at the grocery store.)

2 Pepperoncinis, chopped

2 Tablespoon Capers, chopped

1/2 Cup Red Roasted Pepper Strips, chopped

3-4 Fresh Cloves Garlic, minced

1 Tablespoon Fresh Oregano, chopped

1 Tablespoon Fresh Italian Parsley, chopped

2 Tablespoon Red Wine Vinegar

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Crushed Red Pepper

1 Cup Extra-Virgin Olive Oil

Freshly Ground Black Pepper, to taste

***Food processor is not recommended***

1. Combine olive salad ingredients and place in a jar with lid. Refrigerate 24 hours for best results.

Assembling:

1. On the bottom half of the sliced bread round, layer deli meats and cheeses as desired.
2. Spread a generous portion of olive salad on top of the meat and cheese
3. Brush oil from the olive salad on the inside of the top bread layer and place on top of sandwich.
4. Cut sandwich into quarters (or smaller wedges if desired)

Hot Sausage Po Boy

2  32-oz. Hot Sausage Roll   (I prefer Odom's Tennessee Pride)
3 Cups Finely Shredded Lettuce
12 Tomato Slices
1 Thinly Sliced Onion
Sliced Pickles
Mayonnaise/Mustard
4  6-inch French Loaf Bread

1. Make 16 equally proportioned patties. 
2. Place sausage patties in a heavy skillet on medium-high; cook until done.
3. Slice the bread in half lengthwise and toast in skillet with fat rendered from sausage.
4. Spread generously with mustard and mayonnaise on both sides. On one side, heap the shredded lettuce and lay over it the pickle slices, onion, and tomato. 
5. Place 4 hot sausage patties on top, and close up the sandwich as best you can.

Welcome to my blog!!

I've been reading blogs for years and here I am with my very own. Sharing some recipes, favorite cookbooks, entertaining ideas and dining experience would make a lot of sense, considering those are some of my favorite pastimes.  I hope you find these to be helpful and please leave comments and/or suggestions to help improve the site. Enjoy!!