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      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.


      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, Pitted1/4 Cup kalamatta Olives (or Black) Pitted1/2 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini) +2 T pickling juice1 Tbsp. Capers3 each Fresh Garlic cloves, thinly sliced1 Tbsp. Italian Parsley, finely chopped1 Tbsp. Fresh Oregano or 2 tsp. dried1 tsp. Crushed red pepper flakes2 Tbsp. Red Wine Vinegar1 ea Roasted red pepperGround 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 panadd the sugar and cook for 60-90 secondsadd 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.