Unicorn (Unicorn@Indenial.com)
Sat, 17 Apr 1999 10:01:39 -0400
Here's a little topical food humor from reader Bill Arthur of San
Antonio, Texas:
What's the difference between a Cajun Zoo and a regular zoo?
In a regular zoo, each animal's cage has two signs. It has one that
shows the scientific name of the animal and another that shows the
common name of the animal.
In a Cajun zoo, each animal's cage has THREE signs. It has one
showing the scientific name, one showing the common name, and a third
sign with directions on how to cook the animal.
Speaking of Cajun food, here's a bonus recipe from Al and Elaine
Landry. You might remember their names from the "review" I gave their
restaurant, the Lagniappe Too Cafe in New Iberia, Louisiana. You can
drop them a line at mailto:jala@aisp.net . Here is what Al told me
about his recipe:
Stuffed Mirlitons are a Cajun specialty. The vegetable is known as
Chayote or Christophine in Spanish markets. A tropical vegetable,
once only available in Louisiana around October and November, now
available year round. We at Lagniappe Too Cafe serve it year round
and I don't know of another restaurant that serves it.
Four large mirlitons (also called vegetable pears)
2-3 large onions, chopped
2 cloves garlic, chopped (or to taste).
1/2 pound each of peeled shrimp and freshly ground beef.
3 Tbs. butter.
1 cup bread crumbs.
Salt, black pepper and cayenne pepper, to taste.
1/4 cup chopped parsley.
1. Boil mirlitons in salted water until tender. Drain, cut in half
and remove the seeds. Scoop out the pulp and leave a 1/4 inch thick
shell to hold the stuffing. 2. Saute onions, garlic and beef about
ten minutes. 3. Add bread crumbs, mirliton pulp, salt, black
pepper,and parsley. Cook for about 5 minutes . 4.Fill mixture into
mirliton shells and sprinkle the top with buttered bread crumbs and
bake in 375 degree oven for about 20-25 minutes. Yield: 8 servings.
To wrap up our Cajun Cookin' menu I offer a recipe that isn't Cajun at
all, but it's definitely from New Orleans. Close enough? The name
supposedly comes for the name of the bread in some Italian dialect,
and it's really nothing more than a hero sandwich. What makes it
stand out from the rest of the world's hero sandwiches is the olive
salad, and what a difference it makes. You may find yourself putting
it on all your cold-cuts from now on.
Muffaletta
For the olive salad:
1 cup (250 ml) finely chopped, pitted,
brine-cured green olives, such as Picholine
1 cup (250 ml) finely chopped, pitted,
brine-cured black olives, such as Kalamata
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) finely chopped fresh parsley
1/2 cup finely chopped capers
2 tsp (10 ml) finely chopped fresh oregano,
or 1 tsp (5 ml) dried oregano
1/2 cup (125 ml) chopped pimientos
1/4 cup (60 ml) chopped pickled cocktail onions
Salt and freshly ground black pepper to taste
1 Tbs (15 ml) lemon juice
For the sandwich*:
1 round loaf of Italian or French bread, about
8 to 9 inches (20 to 22 cm) in diameter
1 cup shredded lettuce
4 oz (125 g) thinly sliced mortadella
4 oz (125 g) thinly sliced salami
4 oz (125 g) thinly sliced Fontina, provolone,
or mozzarella cheeses
1 large ripe tomato, cut into thin slices
* As with any hero sandwich, the filling can vary. Use your favorite
cold-cuts in place of those I have suggested here if you prefer.
Combine the ingredients for the olive salad and mix well in a large
bowl. Cover and refrigerate for at least 8 hours.
Slice the bread in half horizontally and scoop out some of the soft
bread inside, creating a slight cavity in each side. Drain the olive
salad, reserving the juice, and liberally brush the juice on each half
of the loaf. Spread half the olive salad on the bottom half of the
loaf. Then add the lettuce, meats, cheese, and tomato in layers. Top
with the remaining olive salad and cover with the top of the loaf.
Wrap tightly in plastic or paper and place on a large plate. Place
another plate on top, and weigh this down with some canned goods.
Refrigerate for at least 1 hour, or up to 6 hours, and cut into wedges
to serve. Serves 4 to 6.
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