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Pastimes : Where the GIT's are going
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To: Ken Adams who wrote (144240)5/25/2007 2:49:09 PM
From: Alan Smithee  Read Replies (1) of 225578
 
All this french fry talk is making me hungry.

I think I might go out and buy a couple big sweet onions (I do believe Vidalias may be in season at the moment) and make up some homemade onion rings this weekend. Mmmmmmmmmmmmm.

This sounds interesting:

Onion Muffuletta Sandwich

Vidalia Sweet Onions star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too.

Can be prepared in 45 minutes or less but requires additional unattended time.

1 cup chopped Vidalia onion
1/2 cup drained small Spanish pimiento-stuffed green olives
1/4 cup olive oil (preferably extra-virgin)
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons drained capers
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1 24-inch long French or sourdough baguette, split lengthwise
12 ounces assorted sliced deli meats and cheeses (such as ham,
mortadella, salami, provolone cheese and mozzarella cheese)

Combine first 7 ingredients in processor and chop finely. Transfer to bowl.
Let stand 1 hour at room temperature.

Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches.

Serves 4.
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