2018-02-09 / Home & Garden

Star Chefs


1 cup pimento-stuffed
green olives, crushed
1/2 cup drained kalamata
olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped
pickled cauliflower
2 Tbsp. drained capers
1 Tbsp. chopped celery
1 Tbsp. chopped carrot
1/2 cup pepperoncini,
1/4 cup marinated cocktail
1/2 tsp. celery seed
1 tsp. dried oregano
1 tsp. dried basil
3/4 tsp. ground black
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves Italian

8 ounces thinly sliced
Genoa salami
8 ounces thinly sliced
cooked ham
8 ounces sliced
8 ounces sliced
mozzarella cheese
8 ounces sliced provolone

To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone. Replace “top half” on each loaf and cut sandwich into quarters.

Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Cajun Dirty Rice

1 pound lean ground beef
1 pound beef sausage
1 onion, finely diced
1 (8 ounce) package dirty
rice mix
2 cups water
1 (10 ounce) can diced
tomatoes with green
chile peppers
2 (15 ounce) cans kidney

beans, drained
Salt and pepper to taste

In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.

In a large pan, combine rice mix and two cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.

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