Panzanella is a wonderful vehicle for the bounty of summer vegetables, It’s also a bread lover’s best friend. Any assortment of vegetables can be combined with toasted bread cubes. Toss it all with the vinaigrette of your choice and you’ve got a hearty salad that almost eats like a meal. Slice up some grilled meat or an interesting cheese and call it dinner. The ingredients listed below are what I made this time. I honestly make it differently every time. I’ve even grilled the vegetables. Choose a crusty bread that is just a little stale. This go round I used a multi-grain baguette, but sour dough would be wonderful, too. The bottom line for this recipe is use what you like to make the panzanella salad you’ll love.
Heat the oven to 325 degrees. Spread the bread cubes on a baking sheet that has been lightly sprayed with olive oil cooking spray. Spray the bread cubes lightly with the olive oil spray. Bake 15 minutes until the cubes are lightly browned. Set aside to cool.
Quarter the tomatoes lengthwise. Remove the seeds and cut crosswise into 1/2 slices. Cut the onion in half crosswise. Cut each half in thin vertical strips.
Put the onions and tomatoes in a large bowl. Add the chopped pepper, cucumbers, and the bread cubes. Tear the basil leaves into bite size pieces and add to the bowl.
Dressing: Mash the garlic, anchovy paste and a pinch of salt in a mortar. It should be a fairly smooth paste. Combine the oil, vinegar, herbs, and the garlic anchovy paste in a jar with a tight fitting lid. Shake until the dressing is completely blended.
Pour the dressing over the ingredients in the bowl and toss to coat. Cover and chill for several hours. Serve.
What would happen if Andouille Sausage, Chicken, and spicy Blackening Seasoning joined the party in one pan that is called Slumgullion? That happened on the day Jambalaya met Slumgullion and a mash-up made in heaven was born. (Click on the red words to see where the original recipes came from.)
I used Urban Accents Blackened Cajun Seasoning to add a taste of the Big Easy, but any Cajun, Creole, or Blackening seasoning that you like will do. Precooking the potatoes allows them to cook in the same time frame as the other vegetables. You can kick the heat up a notch or two with some Cayenne or Tabasco or tone down the spiciness…it’s all up to you.
When Jambalaya Met Slumgullion
When Jambalaya Met Slumgullion
Heat the olive oil in a large skillet.Season the chicken bits liberally with the Blackening Seasoning and add to the pan Cook and stir until light brown, about 4 minutes. Remove to a plate and add the sausage to the pan. Brown on both sides and remove to plate with the chicken.
Put the potatoes in a covered microwave safe container. Add 1/2 cup of water. Cover and microwave for 6 minutes, stirring after the first 3 minutes.
If the pan seems too dry, add another tablespoon of olive oil. Put the precooked potatoes in the pan and toss to coat with the oil and drippings. Cover the pan and cook over low heat for 6 minutes or so, stirring frequently. At this point, the potatoes should be slightly soft.
Remove the cover and raise the heat to medium. Add the onion and toss to combine. Cook 5 minutes until the onions begin to become translucent. Add the peppers and garlic. cook and stir 6-7 minutes. The pepper should be getting soft and the garlic should be fragrant.
Put the chicken, sausage and any accumulated juices back into the pan. Toss to combine everything. Add about 1/2 cup of the chicken stock. Cook for 5-8 minutes adding a little more chicken stock if the mixture seems dry.
Add a little more of the Blackening Seasoning to your taste and serve.