MUFFALETTA RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Total Time 25 minutes
Prep Time 25 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
- Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
- Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.
MIXED SEAFOOD SALAD RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 1 hours 25 minutes
Cook Time 55 minutes
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
- For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
- Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.
MUFFALETTA RECIPE | MARTHA STEWART
She used the wrong bread, meats and cheeses. Also the olive salad is not how central grocery makes it. Martha's "po-boy" is not a Po-boy it is a lobster roll from the northeast she just exchanged the lobsters for oysters. Please if you are going to highlight New Orleans food on your show please use authentic recipes.
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From marthastewart.com
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