Wednesday, August 17, 2011

Happy graduation, birthday, anniversary, independence, vacation day...and orzo salad with lemon, feta and pine nuts.

Well, you know I have a lot of catching up to do.  So, after friendly nudges, sweet "we miss you" e-mails, comments from my mom and husband, and straightforward "when are you going to start blogging again?," I am finally going to give up my blogging hiatus and get things back in gear.  I have no excuse, but that I work better on a schedule, and have been largely schedule-less since May. 

Here's a quick re-cap, in pictures.  

Summer Starts with a Graduation Celebration!

We celebrate our 6th Anniversary in Chattanooga, TN with a stay at Chanticleer Inn, great food, hiking, and city-exploring.  

Visits with family include a trip to Arrington Vineyards near Nashville, the Naval Museum in Pensacola, pre-Independence day celebrations, family meals, and time with friends.

 Independence day celebration in Philadelphia include a picnic near the Philadelphia Museum and a fireworks show over the Schuylkill River.  
Since returning from our Southern tour, my days have been relatively unhurried.  Window units notwithstanding, the heat still seems to slow things down to a molasses speed.  The job search, household chores, cooking (and apparently blogging) have all responded in kind, following snaillike paces of their own.

While I've occasionally turned on my oven for an occasion (pulled pork for Independence day, cookies for Bible study, brownies for my husband's guy-weekend retreat), it has been largely avoided on account of it's kitchen-stifling tendencies.  So, we've enjoyed our fill of grilled fare, sandwiches, and dishes which require minimal heat, like this delicious orzo salad.  

This has to be one of my favorite summer sides, one that I make often in warmer weather, and always elicits recipe requests.  The flavors just work so well together, it can be served cold or at room temperature, and goes well with almost anything you could throw on a grill.  

Orzo Salad with Lemon, Feta and Pine Nuts

Barely adapted from Bride & Groom First and Forever Cookbook

1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts, toasted
1/4 cup golden raisins
3 tablespoons chopped kalamata olives 
1/4 finely chopped red onion
1/4 cup basil, julienned 
2 ounces good quality feta cheese, crumbled

In a medium pot, cook the orzo to al dente in salted water.  Drain pasta.

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar.  Pour over the warm pasta, and let the pasta cool to room temperature.  

Add the pine nuts, raisins, olives, onion, basil and feta to the pasta, stir well.  Store Orzo salad in the refrigerator.  

This salad can be made up to two days in advance.  Salad is best at room temperature, but can be served cold.  

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Wednesday, June 8, 2011

Summer Already?...and Sweet Corn Fritters with Creole Remoulade

I cannot believe that we are already well into summer!  I feel like I'm constantly saying this, but as soon as Easter hit, the weeks started flying by!  Final papers, exams, parties and, yes, graduation followed soon thereafter.  As a friend of mine quipped, I am now no longer a student, but an unemployed counselor.  

I have lots of catching up to do, but I wanted to start by sharing a very special celebration.  Just last week my husband turned the big 3-0!  It was a number that, I think, he has been dreading for a while, but when the day finally came around, he did too.  I think what really brought him around was a couple of big celebrations with friends and family to commemorate the completion of his third decade.  How can you be sad at a party?

Our backyard bash was a blast!  You know it's a good night when the last guest leaves at 1:00 AM.  Of course, we enjoyed a feast to offer our friends, a mix of old and new favorites.  One favorite of the night, which received a number of comments including "what is it?," "I want that recipe," and "is that on the blog?," was a newbie, introduced to me by Eating for England.  I gave it a Southern twist with creole remoulade sauce, and a star was born.  I think these could be prettied up a bit with halved cherry tomatoes, a sprinkle of crumbled bacon, or chives, but they are delicious as is. 

Sweet Corn Fritters with Creole Remoulade

Sweet Corn Fritters adapted from Eating for England
Creole Remoulade adapted from Myrecipes

1/4 cup mayonnaise
1 tablespoon chives, chopped
1 tablespoon parsley, minced
2 teaspoons sweet pickle relish
2 teaspoons whole grain mustard
1 teaspoon capers, chopped
3-4 dashes hot sauce

1 jalapeño pepper, seeded and coarsely chopped
3 garlic cloves, crushed
1 bunch chives, coarsely chopped
1/4 cup cilantro
2-15 ounce cans sweet corn, drained
2 teaspoons salt
2 teaspoons chili powder
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 eggs
2 teaspoons vegetable oil

Combine the mayonnaise and the next six ingredients in a small bowl.  Cover and refrigerate the remoulade sauce until serving.

In the bowl of a food processor, combine the jalapeño and garlic.  Pulse 5-6 times.  Add the chives, cilantro and corn and pulse 5-6 more times.  Add the salt, chili powder, flour, baking powder and eggs and blend until smooth.  

Heat the vegetable oil in a skillet over medium-high heat, swirling to coat the pan.  Add 1 tablespoon of batter to the hot pan and flatten with the back of a spoon.  Cook for about 2 minutes, then flip and cook for 2 minutes, until golden on each side.  Place cooked fritters on a platter in a warm oven (about 180 degrees) while preparing the rest of the batter, until ready to serve.  

To serve, top warm fritters with 1 teaspoon remoulade sauce.  Garnish with crumbled bacon, cherry tomato halves, cilantro, chives or cheese.

Make Ahead: The remoulade sauce can be made up to two days in advance.  The fritters can be made several days (or weeks) in advance and frozen in an airtight container, with parchment paper between layers.  Defrost the fritters in the refrigerator.  Arrange the fritters on a baking sheet in a single layer and re-heat in the oven at 220 degrees for 20-25 minutes.  

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Happy Birthday to My Love, and Happy Summer to All!
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Saturday, April 23, 2011

An Easter Breakfast...of Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

Sunday mornings are often a time of hurried breakfast-ing and dressing and rushing to church.  Over the past couple of months, we have set our alarm a bit earlier so that we can enjoy the morning, lingering a little longer over a cappuccino (complements of my husband) or a cup of tea.  Sometimes we succeed, and sometimes we linger just a little too long and end up in the same hurried mess.  

Easter is one of the most beautiful celebrations of the church, and we wouldn't want to enter that frazzled and distracted.  But on Easter morning, we are trying on new clothes, opening up Easter baskets and gifts, and trying to enjoy that same breakfast before heading to the church.  It has high potential for failure.  

This breakfast casserole is here to help with those hurried Sunday mornings.  It can be prepared the night before and baked while you enjoy your coffee, try on your new clothes, check your e-mail, and linger for a few minutes before church or wherever you might be heading.  While you can use a cup of oil-packed sun dried tomatoes, the home-made oven-dried tomatoes really do make this casserole outstanding.

Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

Adapted from Whipped

1 quart grape (or cherry) tomatoes, halved
Olive Oil (to taste)
Pinch of sugar, salt and pepper
8 cups day-old French bread, cut into 1 inch cubes
2/3 cup crumbled goat cheese
1/2 cup basil, julienned 
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
9 eggs
3 cups milk

The day before:
Preheat the oven to 225.  Arrange the halved tomatoes cut-side up on a baking sheet.  Drizzle with olive oil and sprinkle lightly with the sugar, salt and pepper.  Bake the tomatoes for 3 to 3 1/2 hours.  Chop the dried tomatoes.

Butter a 9 x 13 inch casserole.  Scatter the bread evenly in the dish.  Sprinkle evenly with chopped tomatoes, goat cheese, basil, salt and pepper.  

In a small bowl, whisk together the milk and eggs.  Pour evenly over the bread mixture.  Cover tightly and refrigerate overnight.

In the morning:
Remove the casserole from the refrigerator and uncover.  Preheat the oven to 350.  Bake the casserole for about 40 minutes, or until the middle is cooked (test with a knife) and the casserole is browned and puffed all over.  Cut into squares.  

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Friday, April 22, 2011

Spring Break and Hot Cross Buns for Good Friday

It is amazing how fast our Spring Break has passed.  It is already Friday, and the next couple of weeks promise to bring lots of work, final papers, and exams, and then not too long after that, graduation.

I told my husband just last night that, although I am thankful for the week-long break, true rest will not come until Summer is here (and it is, indeed, just around the corner).  Spring Break is nice, but there still remains so much to be done, most of which is written down on a neglected to-do list for this week.  

Instead of focusing on that homework and other household chores, I trekked across New York City with friends on Monday, spent the day shopping on Wednesday, had a Wine, Cheese and Chocolate Night with some of my favorite girl friends on Thursday, and have spent much time resting.  

Not only is it a wonderful week to rest (and ignore that to-do list and coming deadlines), but it is also Holy Week and a great time to prepare for Easter.  I love the traditions that are reminders of what this week means.  Today is Good Friday, and traditionally, Hot Cross Buns are made and eaten on Good Friday as a reminder of Christ's death on the cross.  While I did not grow up eating these delicious buns, they have become a Good Friday tradition for us over the past few years, and I have adapted this sweet roll recipe to our liking.  They are sweet and tender and full of fruit, while not being overly dessert-like.  While these rolls are traditional for Good Friday, they can also be enjoyed for Easter breakfast or brunch.  

Hot Cross Buns

Adapted from Allrecipes

2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water (110-120 degrees)
1 tablespoon honey
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups lukewarm milk
1/2 cup butter, melted
1 egg
3/4 cup dried fruit (raisins, cherries, currants, cranberries) or candied citrus peel, chopped
1 egg, beaten with 1 tablespoon cream
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon almond extract

In the bowl of a stand mixer, combine the yeast, water and honey.  Let the mixture sit for 5-10 minutes, until bubbly.  

Add 2 cups of flour, salt, sugar, spices, milk, butter and 1 egg to the bowl.  Using a dough hook, mix for 1 minute on medium speed, until well combined.  Add the remaining flour and mix for 8 minutes on medium.  Add the fruit and mix until well dispersed.  

Transfer the dough to a well-greased bowl; turn to coat the top.  Cover and let rise for 1 hour, until doubled in size.  Punch down the dough and allow it to rest for 10 minutes.  Divide the dough into 12 portions.  Shape into rolls and place in a buttered 9 x 13 inch pan.  Cover and refrigerate overnight.  

Before baking, remove the rolls from the refrigerator for 30 minutes.  

Preheat the oven to 350 degrees.  Using a sharp knife, cut crosses into the buns.  Brush with the egg and cream mixture.  Bake for 20-25 minutes, until the buns are golden.  

Combine the powdered sugar, milk, and extract in a small bowl.  Transfer to a small bag and snip the corner of the bag.  Pipe a cross on each bun with the icing.  

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Monday, April 11, 2011

Flying Time...and Molasses Wheat Pizza Crust

Where did the past three weeks go?  I cannot believe that we are already well into April.  Where have we been while those weeks flew by?  Like time, we have been flying from day to day and place to place.  Our weekdays have been full of class, paper-writing, presentations, a new babysitting job, and a school culture night (we represented the South again this year; this time with all desserts and a pitcher of sweet tea!).  Our weekends have been full of studying (of course), but also baby showers, art shows, flower arranging, church anniversaries, dinners with friends, dates-nights, and the occasional crash-and-do-nothing weekend.  Our weather has been full of sporadic changes; with snow, rain, and 70 degree days all within the span of a few short days.  And our kitchen has been full of good food, but we have rarely slowed down enough to photograph any of it!  For that I am sorry, because we have truly enjoyed some treats.  

Desserts from Culture Night (Pecan Pie, Praline Cake, Coconut Cream Pie, and Cream Cheese Pound Cake)
The Amazing Flower-Arranging Team (Flowers in celebration of our Church's 4th Anniversary Celebration)
The Pretty Mom-to-Be

That's an overview of our past few weeks.  But there's something else I have been keeping from you; something we have enjoyed for a few months, actually.  This semester, we have started a tradition of Sunday night pizza.  That means we've made over half a dozen pizzas, and not one of them has made it on the blog!  In fact, not one has been photographed, and it's not that we have not enjoyed them.  

The process of pizza making has become almost a science in our kitchen.  Every other week I have made a batch of my favorite pizza dough (which has been slightly updated).  Once it rises, the dough is split, and half is wrapped up and frozen for the next week.  I lay a piece of parchment over my pizza peel and sprinkle it with cornmeal, then press the prepared dough out with floured hands.  I "dress" the pizza with our desired toppings and then use the peel to transfer the pizza (and parchment) to a hot pizza stone in the oven.  After 10-12 minutes in the hot oven, we'll be having yet another conversation about how good this pizza is, and  we'll discuss how this one might be our favorite, or tied with the Thai Chicken Pizza...or the Gorgonzola Mushroom Pizza...or the Caramelized Onion and Goat Cheese Pizza...and we go on and on.  Again, I am sorry that I have not shared these with you.  

This week's option was a Breakfast Pizza, complete with ricotta, snipped basil, spinach, slightly runny eggs and a drizzle of truffle oil.  And while this pizza combination is completely delicious, I don't want to neglect the crust itself.  It has evolved ever-so-slightly over the past year or two, and I think this is where it will stay.  I prefer to use half of the dough to make a thin 12-inch crust, but you could certainly make it smaller for a thicker crust.  

Molasses Wheat Pizza Crust

2 tablespoons molasses
1 cup warm water (110-120 degrees)
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons dried herbs (optional, I usually use a combination of basil and oregano, but I can imagine an Italian blend or Herbes de Provence would be wonderful)
1 tablespoon olive oil (plus a little more)
cornmeal (for sprinkling the pan)

Stir together the molasses, water, and yeast in the bowl of a stand mixer.  Let the mixture sit for 5-10 minutes, until bubbly.  

Add the flours, salt, herbs and olive oil, and mix with a dough hook for 6-8 minutes, until smooth and elastic.  

Grease a medium bowl with olive oil.  Transfer the dough to the bowl and turn to coat the top with oil.  Cover with a clean dish towel and set in a slightly warm place for 30 minutes.  

While the dough rises, place a pizza stone in the cold oven.  Preheat the oven (and stone) to 425 degrees.  

Divide the risen dough into two portions.*  Place a piece of parchment over a pizza peel, and sprinkle with cornmeal.  Press one portion of dough into a 12 inch circle with well-floured hands.  Arrange toppings over pizza crust.  Transfer the parchment and crust to the hot oven, and bake for 10-12 minutes, until the crust is cooked through and the toppings are beginning to brown.  Remove the stone and pizza from the oven, cut and enjoy.**  

*If you plan on freezing the second portion of dough, wrap it well in Saran wrap and freeze.  To prepare, transfer dough to the refrigerator for eight hours to thaw, then let sit at room temperature for 15 minutes before shaping into the crust.  
**If you plan on preparing two pizzas, you should leave the stone in the oven.  Prepare the second pizza while the first is baking, remove the first pizza from the stone with the pizza peel, and transfer the second pizza to the stone, leaving the stone in the oven the entire time.  

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Wednesday, March 16, 2011

Stopping to enjoy Beef and Guinness Stew for St. Patrick's Day

I spent much of this morning finishing a book for one of my classes.  As I sat down to lunch and was ruminating over what I read, I looked back over the class syllabus to find that I read twice as much as needed!  Of course, I was a little irked at myself, but then again, the book was so good, encouraging, and challenging that I am glad I finished it.  I'm not sure I would have the self-control to finish it had I not assumed the assignment entailed as much, at least not in the middle of the semester.  

The book was stimulating, and really spurred me to think about how much I pursue joy in my life.  How often do I proverbially "stop and smell the flowers?"  I go through phases in life where I rarely slow down for weeks on end, and I forget to enjoy life.  I forget to enjoy the flavors, the colors, the sounds, and bits of sweetness that are a part of life.  They are there, I just overlook them!  

The book reminded me that we pay attention to these gifts and details of life because they are signposts.  They point us to greater gifts.  I think that's one reason why I love celebrating and feasting so much; our feasts point to a greater feast.  Our fellowship points to a greater fellowship.  

Right now, we're enjoying this Irish-inspired meal of Beef and Guinness Stew, Roasted Cabbage and Apples, and Raisin Stout loaves.  The past few weeks have been busy for all of us around here; mid-terms and papers and such.  How sweet is it to stop, even for a few moments, and enjoy a good meal?  It really is a cause for joy.

Beef and Guinness Stew

Slightly Adapted from Cooking Light

3 tablespoons canola oil, divided
2 pounds chuck roast, trimmed and cut into 1 inch cubes
1/4 cup all purpose flour
1/2 teaspoon salt
5 cups chopped onion
1 tablespoon tomato paste
4 cups beef broth
12 oz Guinness
1 tablespoon raisins
1 teaspoon caraway seeds
3/4 teaspoon freshly ground black pepper
4 carrots, peeled and sliced 3/4 inch thick
3-4 parsnips, peeled and sliced 3/4 inch thick
2 turnips, peeled and cubed 3/4 inch thick
parsley, for garnish

Pat the beef cubes dry.  Combine the beef, flour and salt in a large zip-top bag.  Shake to coat the beef.  

Heat half of the oil in a large Dutch oven over medium high heat.  Add half of the beef and cook for six minutes, until the beef is browned all over.  Remove to a plate.  Repeat with the remainder of the oil and beef.  

Once the beef is removed, cook the onion in the empty pot for five minutes, stirring often.  Add the tomato paste and cook for one minute.  Add the broth, beer, raisins, caraway and pepper.  Scrape the bottom of the pot with a wooden spoon to loosen the browned bits.  Bring to a boil, then reduce to a simmer.  Cover and cook for 1 hour, stirring occasionally.  Uncover and cook for 30 minutes.  Add the vegetables, cover and cook for 50 minutes, stirring occasionally.  Uncover, raise the heat to medium, and cook for 10 more minutes.  Sprinkle with parsley.

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Monday, March 7, 2011

Waves, and Shrimp and Grits worth Making Twice

Last summer, a wise woman shared with me that grief is like standing on the shoreline; sometimes the water ripples and tickles your toes, sometimes a surprise wave hits and gets you all wet, and sometimes a surge hits you so hard that it knocks you over.  I think that life acts the same way; there are waves of emotion, but also waves of busyness, of good relationships, of daily enjoyment, and so much more.  

Last weekend was a wave of good fellowship with friends, but it also coincided with a wave of busyness this week.  And while we delight in enriched friendships and a challenging week of classes, sometimes those waves mean that our marriage receives very little attention. 

Love and Joy in Waves: Summer 2010 

My husband and I enjoyed some time investing in our own marriage this weekend.  On Friday night, we watched The King's Speech at a little community theater.  As we walked the Main Street of the little town after the movie, we enjoyed the rippling wave of the sweet, deepening friendship that will grow for the rest of our lives.  On Saturday,  in between studying and chores, we ran errands together and again enjoyed good conversation and sweet fellowship.  And of course, we enjoyed good food.  

This Shrimp and Grits recipe may just be my favorite so far.  It is easy, delicious, and perfect for both guests and date night.  It is excellent with collard greens and cornbread.  

Louisiana Shrimp and Andouille over Grits

Adapted from John Besh's My Louisiana Kitchen

For the Grits:
4 cups water
1 teaspoon salt
1 cup stone ground grits
1/2 cup goat cheese 
1 tablespoon butter
1/4 cup half & half

For the Shrimp:
2 pounds medium wild shrimp
1 tablespoon cajun seasoning (I use a mix of Tony Cachere's and Old Bay)
1 tablespoon olive oil
1/3 cup andouille or spicy smoked sausage, diced (I use Conecuh Sausage)
2 garlic cloves, minced
1 shallot, minced
2 roasted red peppers from a jar, drained and diced
1 tablespoon chopped fresh thyme 
1 cup vegetable broth
1 tablespoon butter
1/2 teaspoon lemon juice
15 oz diced tomatoes (no salt added)
1 tablespoon chopped fresh chives
chopped parsley, for garnish

For the grits: 
In a medium pot, combine the water and salt.  Bring to a boil.  Whisk in the grits, and reduce the heat to low.  Cover and cook for 20 minutes, stirring often.  

Add the butter and cheese to the grits, stirring until the cheese is melted.  Stir in the half and half, cover and remove from heat.  Keep warm until serving.  

For the shrimp:
Combine the shrimp and spices in a small bowl.  Heat olive oil in a large skillet over medium heat.  Add the shrimp and cook until the shrimp become opaque, but are not quite done.  Remove the shrimp to a bowl as they become opaque.  

In the same skillet, add the sausage, garlic, shallot, red peppers and thyme.  Cook for about five minutes.  Add the vegetable broth and butter, and cook for six minutes.  Add the shrimp and cook for three minutes.  Stir in the lemon juice, tomatoes, and chives.  Cook until warmed through, and remove from heat.  

Serve the shrimp and sauce atop the grits in a bowl, and sprinkle with chopped parsley.  

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Friday, March 4, 2011

Dreaming of NOLA and a Mardi Gras Menu

Last summer, we celebrated our five-year anniversary wandering the streets of New Orleans.  It was my first trip to the Crescent City, and it was completely enchanting.  The beautiful streets, the art, the music, and the food was all everyone said it would be, and more.  I do hope we are able to visit again.  

If you are like me, and will not be making it to New Orleans or Mobile for Mardi Gras, we can at least dream, and cook, like we are!  Here are my suggestions for a delicious Fat Tuesday feast.  

Mardi Gras Feast:

Some other main dish suggestions are:

Crawfish Etouffee (Stay Tuned)

Enjoy, and Laissez les Bon Temps Rouler!
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Wednesday, March 2, 2011

Les Bons Temps for Roasted Shrimp Po'Boys

From mid-January to late February (or, in this year's case, early March), the celebration and anticipation of Mardi Gras leaves me craving the flavors of the South's coast and New Orleans (never mind that I have never actually been to NOLA, or even Mobile, during Mardi Gras).  It just seems right to eat Gumbo, Etouffee, Shrimp Creole or Bread Pudding during those few weeks.  It fits the weather outside, the duldrums of winter are losing their grip, and that deserves a celebratory, albeit comfortable meal.

I was all prepared to share my new favorite Shrimp and Grits, but we gobbled this Cajun-spice laden dish up before I had a daylight hour to photograph it (and while this delicious meal traditionally belongs to Charleston and the Lowcountry rather than NOLA and the Gulf coast, the recipe is from John Besh's My New Orleans and is his Cajun take on the Lowcountry favorite).  

In lieu of another Shrimp and Grits recipe, I have another delicious Cajun offering: Roasted Shrimp Po'Boys, which we shared with some friends who were in town last weekend.  I will say, I barely got a picture of this sandwich, and the one I took isn't all that enticing.  You'll just have to take my word for it; this sandwich is a flavorful taste of NOLA!  

Roasted Shrimp Po'Boys

Inspired by CBS News
Remoulade Sauce adapted from Cooking Light

1/4 cup reduced fat mayonnaise
1 tablespoon sweet (Vidalia) onion, minced
1 tablespoon fresh parsley, minced
2 teaspoons sweet pickle relish
2 teaspoons whole grain mustard
1 teaspoon capers
1/2 teaspoon hot sauce
2 12-inch soft French bread loaves
1 pound large wild shrimp, peeled
1 teaspoon Cajun seasoning (such as Tony Cachere's)
dash cayenne pepper
2 tablespoons cornmeal
3 tablespoons panko
1 tomato, sliced
green leaf lettuce 

Preheat oven to 375.  In a small bowl, combine the mayonnaise, onion, parsley, relish, mustard, capers and hot sauce, stirring to combine.  Set remoulade sauce aside.  Slice the French bread loaves in half lengthwise.  Place on a baking sheet.  

In a small bowl, combine the Cajun seasoning, cayenne, cornmeal and panko.  Add the shrimp and toss to coat.  Spread the shrimp in a single layer in a roasting pan lined with parchment paper.  

Place both the bread and the shrimp in the oven.  Roast for five minutes, then remove the bread and turn the broiler on high.  Broil the shrimp for three more minutes.  

While the shrimp are finishing in the broiler, spread the remoulade sauce on both halves of the bread.  Divide the shrimp between the two loaves, then top with lettuce and tomato.  Cut each loaf in half to make four sandwiches.  

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