Chocolate Panini…

Valentine ’s Day is tomorrow. Here is a little something sweet you can serve your loved ones.

 I made this for the kids as a snack, and they gobbled it up. Tyler sprinkled powdered sugar on top of his. This turned it from nice sweet treat to a special “finished” dessert.  

Either way you chose, just remember there are 364 other days of the year to profess your love!

Ingredients:

2 tablespoons unsalted butter, softened

8 pieces of thinly sliced white sandwich bread

1/2 cup Nutella

2 ounces semisweet chocolate, finely chopped

Directions:

 Spread butter on one side of each bread slice. Lay slices on a piece of waxed paper, butter side down. Spread 1 heaping tablespoonful of Nutella over four slices. Sprinkle chocolate over, leaving a 1/4-inch border. Cover with remaining bread, butter side up.

 Warm a griddle or large nonstick skillet over medium-high heat. Working in batches, place panini on griddle and cook, pressing down with a spatula, until golden brown, about 2 minutes. Turn and cook on the other side until golden, about 2 minutes. Cool slightly and use a sharp cutter to form heart shapes, or cut diagonally into triangles. Repeat with remaining panini.

Galatoires Shrimp Remoulade…

Happy Fat Tuesday! If you are Catholic, you know Fat Tuesday or Mardi Gras is the day before Ash Wednesday, better known as the first day of Lent. So why is called “Fat Tuesday”, well it is a day of feasting before fasting for Lent.

I have a couple of Shrimp Remoulade recipes, but I was not happy with any of them. I came across this one from Galatoires Restaurant in New Orleans. Galatoires has been in business on Bourbon Street since 1905, and are known for serving authentic French Creole cuisine.

For best results, make the sauce a day in advance, then all that’s left to do is toss in the shrimp and plate and serve.

¾ cup chopped celery ¾ cup chopped scallions (white and green parts) ½ cup chopped curly parsley 1 cup chopped yellow onion ½ cup ketchup ½ cup tomato purée ½ cup Creole mustard or any coarse, grainy brown mustard 2 tablespoons prepared horseradish, or to taste ¼ cup red wine vinegar 2 tablespoons Spanish hot paprika 1 teaspoon Worcestershire sauce ½ cup salad oil 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry. In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve. Serves 6