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Monday, February 9, 2015

SundaySupper Kicked Up New Years Potluck Featuring Columbia Street Grinders from Emerils Kicked Up Sandwiches Cookbook!

Sandwiches…who doesn’t love them? Little (…and not-so-little) kids love PB&J…and grown-ups love BLTs and chicken salad. Here’s the thing, though. Done incorrectly, a sandwich can be a little on the boring side...but done right? They are a thing of beauty. Emeril Lagasse is my kind of chef: he specializes in the big-flavor cooking that I crave. His latest cookbook is Emerils Kicked-Up Sandwiches. As part of this week’s New Years Eve Potluck #SundaySupper Emeril Style, I was selected to receive a copy of this amazing book and share a recipe with you. What can I say? This book is AWESOME! I found so many recipes that I can’t wait to make! Check out these selections: French Bread Pizza Sandwiches with Hot Italian Sausage, Roast Beef "Debris" PoBoy, and Chicken and Biscuits with Redeye Gravy. Im going to have a blast cooking my way through this cookbook!

One recipe stood out as the perfect Texans football game-watching food, though: Columbia Street Grinder. This stuffed hoagie-style sandwich pairs crusty bread with tons of tasty deli meats and cheese, flavorful veggies, and a zingy herb-flavored balsamic vinaigrette. This sandwich is super-easy to assemble the morning of the big game, and you dont even have to fire up the oven. I followed the recipe exactly, with one small exception: since Im making my sandwich for a party, I made two large sandwiches rather than four smaller ones. Then, when everyone’s ready to eat, they can simply slice off part of the sandwich and dig in. Men especially seem to love eating a meaty sub sandwich for some reason, so this one’s going to be a big hit at my house!

Columbia Street Grinder

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-Up Sandwiches, William Morrow Publishers, New York, 2012

Sandwich Ingredients:

Four 6-inch loaves Portuguese stick bread, or Italian or French loaves
Balsamic-Herb Vinaigrette (see below)
8 ounces provolone cheese
8 ounces sliced mortadella
8 ounces sliced spicy ham, such as capicola
8 ounces sliced salami
1 large tomato, cut into eight 1/4-inch-thick slices
12 thin onion slices
12 jarred hot or sweet cherry peppers, drained and roughly chopped
2 cups torn green-leaf lettuce

Balsamic-Herb Vinaigrette (makes 3/4 cup):

1/4 cup balsamic vinegar
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

To make vinaigrette:

1. In a small mixing bowl, combine the balsamic vinegar, basil, oregano, and garlic; whisk well to mix. Continue whisking while slowly drizzling in the olive oil in a slow, steady stream. Add the salt and pepper, and whisk to combine.

2. The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.

To assemble the sandwiches:

1. Cut the loaves of bread in half lengthwise, and arrange them in a single layer, cut sides up. Liberally brush the bread with the vinaigrette. On the bottom half of each loaf, evenly layer one-quarter of the provolone, followed by one-quarter of the mortadella, one-quarter of the spicy ham, and one-quarter of the salami. Top with 2 slices of tomato and 3 slices of onion. Divide the cherry peppers among the sandwiches. Stir the vinaigrette and generously drizzle it over the onion and tomato.

2. In a small bowl, toss the torn lettuce with some of the remaining vinaigrette. Divid the lettuce among the 4 sandwiches, top with the other halves of the bread, and serve.

Verdict: this sandwich is anything but boring…Emeril scored a touchdown with this sandwich! Flavorful deli meats, creamy provolone, zesty onions and peppers…and that tart, herby vinaigrette combined to make one heck of a sandwich! I plan to serve this sandwich with two kinds of chips, a couple of dips, and homemade cookies. Because this sandwich was made ahead of time, I won’t have to miss one play of today’s Texans-Colts game! I especially loved that the recipe offers up a couple of variations on the bread and peppers that can be used. To me, the key to this sandwich is to buy the best-quality meat, cheese, and bakery bread that you can get your hands on. When a dish is simple, the quality of ingredients makes all the difference.

Our #SundaySupper group is featuring two Emeril cookbooks today: the Emerils Kicked-Up Sandwiches book I received and Emerils Potluck! I have both of these books in my cookbook collection and love them! They can be purchased by clicking on the following links:

http://www.amazon.com/Emerils-Kicked-Up-Sandwiches-Stacked-Flavor/dp/006174297X/ref=sr_1_1?ie=UTF8&qid=1356550395&sr=8-1&keywords=emeril+kicked+up+sandwiches

http://www.amazon.com/Emerils-Potluck-Comfort-Kicked-Up-Attitude/dp/0688164315/ref=sr_1_1?s=books&ie=UTF8&qid=1356550445&sr=1-1&keywords=emeril+potluck

Be sure to join the #SundaySupper crew for a Twitter chat tonight at 600 CST. We’ll be sharing all our favorite tips for making great sandwiches and potluck foods. As a special post-holiday treat, Willam Morrow Publishers is going to give one of my readers a copy of Emerils Kicked-Up Sandwiches. To be entered to win, you have to take part in the Twitter chat this evening, and winners will be selected during the chat. I hope youll take a few minutes to check out the fabulous Emeril recipes that my fellow #SundaySupper bloggers are sharing today...you’re sure to find something that’s perfect for upcoming bowl game parties or NFL playoff parties!

Sunday Supper NYE Potluck Drinks:

Champagne Punch by girlichef
Champagne Punch by Daily Dish Recipes
Champagne Punch by Midlife Roadtrip
Champagne Punch by Family Foodie
Chi Chi Cocktails by The Messy Baker Blog

Sunday Supper NYE Potluck Starters:

Spiced Nuts by The Cookie A Day Challenge
Spiced Nuts by Small Wallet Big Appetite
Prosciutto Breadsticks & Spiced Nuts by Galactosemia in PDX
Spiced Nuts by Home Cooking Memories
Spiced Nuts by Mama.Mommy.Mom

Sunday Supper NYE Potluck Dishes and Sandwiches:

Sopressata and Genoa Salami Calzones by The Girl in the Little Red Kitchen
Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Cupcakes & Kale Chips
Three Cheese Veggie Sandwich by Supper for a Steal
Three Cheese Veggie Sandwich by Cindy’s Recipes and Writings
Columbia Street Grinder by The Foodie Army Wife
Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by The Meltaways
Emeril’s Columbia Street Grinder Kicked Up a Notch New Orleans Style by The Catholic Foodie
Columbia Street Grinder by The Weekend Gourmet
Three-Cheese Veggie Sandwich by Diabetic Foodie
Eggplant Muffuletta by Mom’s Test Kitchen
Three Cheese Veggie Sandwich by In the Kitchen with Audrey
Columbia Street Grinder by She likes ruffles, he likes truffles
Three Cheese Veggie Sandwich by From Fast Food to Fresh Food
Columbia Street Grinder by Momma’s Meals
Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Craving’s of a Lunatic
A Vegetarian Take on Emeril’s Kicked Up Sandwiches Tonkatsu Sandwich by Ninja Baking
New Orleans Style Garlic BBQ Shrimp by Comfy Cuisine

Sunday Supper NYE Desserts:

New Orleans-Style Bread Pudding with Whiskey Sauce by Magnolia Days
New Orleans-Style Bread Pudding with 2 Sauces by Juanita’s Cocina
Angel Cake Sandwiches by That Skinny Chick Can Bake
Coffee Cake with Crumble Topping and Brown Sugar Glaze by Damn Delicious

A Stress Free New Years Eve Celebration for Two Featuring Creamy Shrimp Polenta Bites

Now that Christmas is over, its time to focus on the next celebration on the calendar: New Years Eve! Some years we go out for a late dinner at a fancy restaurant and ring in the New Year with a big crowd of festive guests. Other years, we take a low-key approach and watch the Times Square ball drop on TV just the two of us. If youre planning to celebrate at home this year, Ive got a fabulous no-stress menu for you featuring a festive bubbly cocktail, a lovely array of chocolate-based treats...and an elegant appetizer thats so simple to whip up. Who says elegant has to be complicated?!?!?

My Creamy Shrimp Polenta Bites feature two products from my friends at Friedas Specialty Produce: Organic Basil & Garlic Polenta and Tomato Pesto. The polenta is pre-cooked and formed into rolls that you simply slice and pan saute before topping with your favorite ingredients. The flavorful pesto is made with dried tomatoes and herbs. To keep the Italian theme going, I topped each polenta round with flavored cream cheese. I purchased pre-cooked boiled shrimp, which also saved me time. The cream cheese mixture can be prepared a day ahead, which means you can whip up these appetizers in less than 30 minutes on New Years Eve. Ill tell you all about my Ruby Sparkler cocktail and simple chocolate plate immediately following the appetizer recipe. If youre planning to go out for New Years Eve, this menu would also be perfect for a romantic Valentines evening as well. Just saying.

Creamy Shrimp Polenta Bites

a Weekend Gourmet Original

Ingredients:

1 tube Friedas Organic Basil & Garlic Polenta
1 tbs. olive oil
Salt & pepper to taste
4 ounces cream cheese, softened
1 tbs. chopped basil
2 cloves garlic, finely chopped or grated
1 tbs. tomato paste
1 tbs. Cajun seasoning [NOTE: I used Paul Prudhommes Seafood Magic.]
8 large boiled shrimp, peeled and deveined
1/2 cup Friedas Tomato Pesto

Directions:

Step 1: Make the cream cheese topping by combining the cream cheese, basil, garlic, tomato paste and Cajun seasoning. Stir well to thoroughly combine and refrigerate until its time to assemble the appetizers. NOTE: This can be done up to a day ahead.

Step 2: Heat the olive oil in a large non-stick skillet over med-high heat. Slice 8 1/2 -inch slices of polenta from the tube. Add to the hot pan and cook until golden brown on both sides. This took about 5-6 minutes per side for me. Sprinkle with salt and pepper to taste.

Step 3: Let the polenta rounds cool slightly. Spread with 1 tbs. of the cream cheese mixture. Top the cream cheese with a boiled shrimp and a teaspoon of the tomato pesto. Plate the bites on a pretty serving plate and serve. I opted to alternate the polenta rounds with extra boiled shrimp topped with a bit of cocktail sauce.

These appetizers are amazing...full of flavor and gorgeous too! The basil and garlic in the cream cheese works perfectly with the seasoning in the polenta, and the tomato paste works well with the tangy tomato pesto. These two-bite appetizers are the perfect combination of simplicity and elegance.

I created a simple and fun Ruby Sparkler cocktail to pair with my polenta bites. It features Mumm Cuvee M sparkling wine...because you MUST have bubbles on New Years Eve! We first discovered Mumm sparkling wines during a visit to Napa Valley a few years ago, and theyve been some of our favorites since. Cuvee M is slightly sweet and selected by Mumm as being an ideal pairing for hors doevres and spicy food. It has notes of strawberry and vanilla in its flavor profile. Its delicious on its own, but I wanted to create a fun drink for us to enjoy. To make my Ruby Sparkler, simply add equal amounts of pomegranate juice and well chilled Mumm Cuvee M to a wine glass. Then, float 3-4 frozen organic raspberries in each glass. Thats it...simple and sweetly tart, its a refreshing way to celebrate!

I wanted to round out my celebration menu with something sweet, but I wasnt in the mood to spend hours baking. Luckyfor me, Godiva and the local bakery came to my rescue! Godiva recently introduced a fantastic line of truffle flights. Each flight contains six truffles that center on a flavor theme, including: Ultimate Dessert Truffle Flight, Nut Lovers Truffle Flight and Cake Truffle Flight. Each flight features six flavors that progress from lighter flavors to stronger flavors and textures. I added a couple of truffles from the Ultimate Dessert and Cake flights to my dessert plate: Birthday Cake, Chocolate Lava Cake, Creme Brulee and Salted Caramel. The truffles were so flavorful and decadent! I rounded out my simple dessert plate with classic chocolate-dipped strawberries and small shortbread cookies from a local bakery...I even dipped some of them in chocolate too!

There you have it...a delicious celebration menu that tastes great, looks festive and is guaranteed to be 100% stress free! I hope youll give my celebration menu a try for New Years Eve...or perhaps another celebration-for-two thats on your calendar for 2014. Its sure to be a hit!!

Disclosure: Friedas Specialty Produce, Mumm Napa and Godiva provided me with products to facilitate this article. I received no further compensation, and all opinions expressed are my own.

SundaySupper New Years Bucket List Featuring Freaking Good French Onion Soup!

One of my favorite cold-weather foods is French onion soup. Seriously...what’s not to love about sweet caramelized onions simmered in a rich stock, then topped with toasted bread and melted cheese? Ive made French onion soup at home one time…I had hoped to blog about it, but I wasn’t 100% happy with the end result. It was missing that special “oomph” that a perfect bowl of French onion soup needs. I vowed to find my perfect version and make it again, and this week’s #SundaySupper New Years Bucket List theme provided me the perfect opportunity! I asked myself what was the best French onion soup I ever tasted, and it was a no-brainer. We had the most amazing crock of cheesy-good French onion soup at Balthazar in New York a few years ago. Michael and I ordered a bowl to share for an appetizer, and proceeded to play a game of “dueling spoons” to get the last bite. The broth had a rich depth of flavor, and the cheese wasn’t so gooey that it made a huge mess.

I was thrilled when I received a copy of the Balthazar cookbook...and that it contained their recipe for French Onion Soup Gratinee. The secret to their soup’s rich flavor are caramelized onions, wine in the broth, freshly grated gruyere cheese…and a bit of port added to the pot just before each bowl is assembled. We’ve had a stressful week at Casa Garcia, and this soup was the perfect prescription! Michael and I have been fighting off post-holiday sniffles and coughs, and our older cat Lucy came down with a severe inner-ear infection and resulting vertigo. Last weekend, she was in the pet hospital overnight on IV meds and has been very disoriented all week. She’s able to walk a bit now without falling over…and she’s eating and drinking…but only after a few days of syringe feeding and twice-daily meds. We needed comfort food…and this soup was just the ticket on a chilly Texas evening!

We lit the fireplace and settled in for crocks of this delicious and comforting soup. I made a few minor tweaks to Balthazar’s recipe: I used a combo of beef and chicken stock and added 2 beef bouillon cubes for added richness. I also used red wine instead of white wine in the stock -- its what I had opened. Finally, I added two slices of round provolone picante on top of each bowl for presentation. I figured a little extra cheese couldnt hurt! This soup does take a bit of time to prepare in order to properly caramelize the onions. However, most of the cooking time is hands-off. This recipe went from chopping the onions to ready-to-eat in about 1.5 hours. I made a half batch of the recipe, which makes 3-4 bowls of soup. Feel free to double the ingredients if you have a bigger crowd to feed.

Freaking Good French Onion Soup

adapted from The Balthazar Cookbook

Step 1: Slice two medium yellow onions in half through the root end, and slice each half in to 1/4-inch slices. Heat 3 tbs. olive oil in a Dutch over over medium heat. Add the onions and saute until they turn golden and are very soft -- about 30 minutes. Give them a stir ever few minutes to make sure they dont burn! Then, add the following ingredients to the pot: 1 tbs. butter, 1 grated garlic clove, 2 sprigs fresh thyme, and 1 bay leave. Stir to combine and cook for another 10 minutes, stirring frequently for even cooking. The pictures below show the progression of coloring during the cooking process.

Step 2: Add 1/2 cup red wine to the pot and raise heat to high. Bring to boil and reduce the wine in half -- this takes about 3-5 minutes. Then, add 3 cups beef stock, 2 cups chicken stock, and two beef bouillon cubes to the pan. Bring to a boil, then cover. Lower heat to med-low and simmer for 45 minutes. At the very end, add 1/4 cup port to the pot and give a quick stir to combine.

Step 3: Turn on broiler. Ladle the soup into 3-4 oven-safe bowls or crocks and place on a large baking sheet. Top each bowl of soup with a thick slice of toasted country white bread. Top the bread with 1/3 cup of shredded gruyere cheese and two round slices of provolone picante. Broil for 3-4 minutes, until the cheese is bubbly and starting to brown. Keep a close watch...cheese can go from brown to burnt very quickly!

Verdict: Success…this pot of French onion soup is truly blog-worthy! This hearty soup is a comforting meal in a bowl: rich stock, sweetly caramelized onions, toasty bread, and nutty gruyere combine to make the quintessential French onion soup. The little bit of port added at the end is truly the secret to this soups rich depth of flavor. Its that little "something" that you cant put your finger on...but you know its lingering in the background. This soup is essentially a meal in a bowl, but you can add a sandwich or simple salad on the side if you like. This soup tasted just like what we enjoyed at Balthazar – minus the marital spoon fight at the end!

Make sure to join us for a lively #SundaySupper Twitter chat this evening at 600 CST. Well be discussing foods on our culinary bucket list for 2013...and how we have or will conquer them. What food or recipe is on YOUR bucket list for 2013? Leave me a comment below letting me know...and go visit my fellow #SundaySupper bloggers. Theyre marking recipes off their personal culinary bucket lists today too, and the recipes are fabulous!

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Homemade Bagels with Mimosa Spread by Daily Dish Recipes
Homemade Tortillas by Supper for a Steal
Brioche by Gotta Get Baked
Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
Braided Challah by The Girl in the Little Red Kitchen
French Baguette by Mooshu Jenne
Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
Belgian Waffles by Cindy’s Recipes and Writings
Gluten-free Bread by Happy Baking Days
Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

Lightened Up Slow Cooker Butter Chicken by The Meltaways
Gluten Free Ravioli by No One Likes Crumbley Cookies
Bagna Cauda and Potatoes by Shockingly Delicious
Beef Wellington by Family Foodie
Green Chili and Lentil Tamales by Mangoes and Chutney
Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
Butternut Squash Gnocchi by Peanut Butter and Peppers
Ropa Vieja by Magnolia Days
Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
Fresh Ravioli with Ricotta by Comfy Cuisine
Stuffed Artichoke by The Roxx Box
Braised Short Ribs by The Messy Baker blog
Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
Classic Cheese Souffle by Jodi Can Cook
French Onion Soup by The Weekend Gourmet
Leaping Frog Chicken by The Urban Mrs.
Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
San Antonio Puffy Tacos by Sustainable Dad
Chinese Dumplings by My Cute Bride
Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

Creamy Lemon Fudge by Chocolate Moosey
Zebra Cake by That Skinny Chick Can Bake
Baked Alaska by It’s Yummiclicious
Faux Ice Cream with Bananas by Country Girl in the Village
Divinity by Juanita’s Cocina
Homemade Seafoam Candy by girlichef
Red Velvet Layer Cake by La Cocina de Leslie
French Macarons by I Run for Wine
Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
Nut and Seed Nougat by What Smells So Good
Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
Caramel Apple Crumble Pie by Mom’s Test Kitchen
Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
Granola Bars with Dried Fruit by The Wimpy Vegetarian
Jamaican Blue Drawers by Lovely Pantry
Mini Classic Key Lime Pies by In the Kitchen with KP
Donuts: Redux by Kelly Bakes
Hot Lemon Curd Soufflés by Food Lust People
Popcorn with Truffle Oil and Asiago Cheese by Ruffles & Truffles

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