February 5, 2008 | Morning News | WGNTV.com | WGN TV

February 5, 2008

Barbecue Shrimp on Cornbread Squares - Open-Faced Hot Muffaletta

Heaven on Seven
www.heavenonseven.com

Barbecue Shrimp on Cornbread Squares

1 8-by-8-inch pan Cornbread (see recipe below)
36 raw (U-15) shrimp, peeled
3 teaspoons Angel Dust (see recipe below)
6 sticks unsalted butter
1 ½ cup Abita Turbodog or other dark beer
3 teaspoons black pepper
3 teaspoons white pepper
¾ cup Worcestershire
3 tablespoons Garlic Puree (see recipe below)
¾ cup heavy cream

Prepare the cornbread recipe without cheddar or jalapeno and slice into 36 squares. Season the shrimp with the Angel Dust.

Meat the butter in a large skillet. Stir in the beer, peppers, Worcestershire, garlic puree and heavy cream. Reduce over high heat until thickened and creamy, 5-7 minutes. Add the shrimp and cook in the sauce just until pink, about 4 minutes. Serve for spooning one shrimp and plenty of sauce over each cornbread square.
Makes 36 squares.

CORN BREAD
Serves 6 to 8 people

Ingredients
1 1/3 cups all-purpose flour
1 cup plus 2 tablespoons finely ground corn flour
2/3 cup granulated sugar
5 teaspoons baking powder
½ teaspoon kosher salt
1 large egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 teaspoon bacon drippings, optional

Instructions
Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking pan. Combine the flours, sugar, baking powder and salt in a large bowl. In a small bowl, lightly beat the egg, then whisk in the milk, butter and bacon drippings. Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.

ANGEL DUST CAJUN SEASONING
Makes ½ cup

Ingredients

3 tablespoons Hungarian paprika
1 ½ tablespoons Spanish paprika
5 teaspoons salt
1 ¼ teaspoons dried thyme leaves
1 ¼ teaspoons dried oregano
1 teaspoon ground white pepper
½ teaspoon dried basil
½ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Instructions

Combine all ingredient in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months. It is also available from Heaven on Seven's website, heavenonseven.com.

ROASTED GARLIC PUREE - Makes 1 cup.
1 cup peeled garlic cloves
1 cup extra-virgin olive oil

Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour. Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste. Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.

OPEN-FACED HOT MUFFALETTA

Jimmy's Olive Salad:
1 cup coarsely chopped, pitted, large green Greek olives
1 cup coarsely chopped queen size Manzanilla olives with pimentos
1 (15.5 ounce) jar Italian giardiniera vegetables, chopped
1 tablespoon minced fresh parsley
1 tablespoon Roasted Garlic Puree (see p. --)
2 teaspoons capers, drained and rinsed
½ teaspoon dried oregano
½ cup plus 1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes

1 15-inch loaf French bread
¼ pound sliced Genoa salami
¾ pound sliced provolone cheese
¼ pound sliced baked ham
¼ pound sliced mortadella

Prepare the Olive Salad by combining all ingredients in a large bowl. Cover and let marinate in the refrigerator for at least 4 hours before using.

Slice French bread in half lengthwise. Lay open halves on a baking sheet and spread the tops with olive salad, using about 1 cup and reserving the remainder in the refrigerator. Divide the salami over the sandwiches, followed by half the cheese, the ham and the mortadella. Top with the remaining provolone. Drizzle with a bit of olive oil from the Olive Salad, if desired. Bake in a preheated 350-degree oven for about 10 minutes, until the cheese is melted, then broil for 2-3 minutes to turn the top golden brown. Slice each open-faced sandwich into 8 pieces and serve.

Makes 16 pieces.

ROASTED GARLIC PUREE

1 cup peeled garlic cloves
1 cup extra-virgin olive oil

Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour. Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste. Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.

Makes 1 cup.