Delicious dishes for Fat Tuesday

ASHWAUBENON – Chef Todd Bowman with the Lakeshore Culinary Institute joined FOX 11’s Emily Deem on Good Day Wisconsin to make some great recipes for Fat Tuesday.

Click here to see Chef Todd Bowman’s blog.

Muffuletta

Olive spread (recipe follows)

1 French loaf (1#)

1/2# salami

1/2# smoked ham

6-10 cheese slices (mortadella, provolone, or mozzarella are good choices)

For Olive Spread

3/4 Cups Green Olives, Pitted
1/4 Cup kalamatta Olives (or Black) Pitted
1/2 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini) +2 T pickling juice
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano or 2 tsp. dried
1 tsp. Crushed red pepper flakes
2  Tbsp. Red Wine Vinegar
1 ea Roasted red pepper
Ground pepper To Taste

 

Pulse ingredients in food processor until coarsely ground.

Assembling Sandwiches

Cut the french loaf in half lengthwise and scoop out a little of the bread in each half to make room for crazy tastiness. (see here to make your own bread http://wp.me/p4g2Vh-4I)

Slather the olive spread in both halves, including some of that yummy juice

Layer the cheese and meat on both sides and slam them together

Push on the dagwood the slightest bit, or better yet, wrap it tightly in plastic wrap and let the flavors marry for bit (if you have the will power!)
Banana’s Foster with Homemade Vanilla Bean Ice Cream

Four dishes of homemade vanilla bean ice cream

4 bananas, sliced

1/2 c butter

1/2 c brown sugar

1/2 cup spiced rum

cinnamon, fresh grated or ground

melt the butter in a 8-10 inch saute pan
add the sugar and cook for 60-90 seconds
add the bananas and saute until edges soften

flame with spiced rum, reduce and serve over ice cream

Vanilla Bean Ice Cream

2 c cream

2 c milk

bring to near boil and remove from heat temper into

8 egg yolks thoroughly beaten with 1 cup sugar and 1/8t salt

return mixture to saucepan and heat to nappe and remove from heat

cut a vanilla bean in half and scrape the meat into the cream along with pod

chill 4 or more hours in the fridge

from here follow the instruction for your specific ice cream maker.

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