Text 33499, 68 rader
Skriven 2015-11-23 00:03:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33487 av Jim Weller (1:123/140)
Ärende: Re: travels 500
=======================
 -=> On 11-21-15  22:01,  Jim Weller <=-
 -=> spoke to Michael Loo about travels 500 <=-

 JW> Title: Napoleon House Muffuletta
<<SNIP>>
 JW> Layer first 6 ingredients on bottom half of bun; top with remaining
 JW> bun half, and wrap in aluminum foil. Bake at 350 F for 20 minutes or
 JW> until sandwich is thoroughly heated.

 JW> Recipe by: Napoleon House, New Orleans

We will be in New Orleans in a couple of weeks, staying for a week.  One
of our "must" stops is the Central Grocery for their version of the
Muffuletta.  It seems that there is somewhat of a controversy over
whether or not the Muffuletta ought to be served cold or hot.  We've had
both in New Orleans, and prefer CG's version over the hot version a few
doors up the street.  We've never been to Napoleon House, but I do hear
that they are justifiably proud of their version.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OYSTER PO'BOY SANDWICH - COUNTRY COOKING
 Categories: .ccsm, Seafood
      Yield: 2 Servings
 
           Tartar Sauce (recipe
           -follows)
           Fried oysters (recipe
           -follows)
      1    12-inch loaf sesame-seed
           -French or Italian bread
      2    Or 3 large iceberg lettuce
           -leaves
    1/2 lg Ripe tomato, sliced
      1 T  Lemon juice
 
  1. Prepare Tartar Sauce and Fried Oysters (recipes follow).
  
  2. Heat oven to 300'F. With serrated knife, split open French bread
  from one long side, cutting to within V@ inch of other side. Open
  bread and place, cut sides up, on baking sheet; bake 3 minutes.
  
  3. Spread Tartar Sauce on bottom half of bread. Top with lettuce
  leaves, tomato slices, and Fried Oysters; sprinkle with lemon juice
  and spoon on remaining Tartar Sauce. Close bread, cut in half, and
  serve immediately.
  
  Tartar Sauce: In small bowl, combine 1 T lemon juice, 1/2 teaspoon dry
  mustard, and 1/4 C reduced-caloric mayonnaise dressing. Fold in 2 T
  chopped dill pickle. Refrigerate sauce until ready to use.
  
  Fried Oysters: In small bowl, mix 1/4 C unsifted all-purpose flour,
  1/8 t salt, and 1/8 t ground black pepper. One at a time, dip 12
  freshly shucked raw oysters into the flour mixture. In heavy skillet,
  heat 1/2 C vegetable oil over high heat to 350'F. Fry oysters, 4 at a
  time; until golden-about 1 minute on each side. Drain on paper
  towels. Keep oysters warm until ready to assemble sandwich.
  
  Country Cooking/Summer/94  Scanned & fixed by Di and Gary
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:07:53, 23 Nov 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)