Hello, foodies…
Oh when the saints…go marchin’ in…oh when the saints go marchin’ innnnnnnn….
Are you singing too? I’m excited. This Wednesday night we’re “going” to New Orleans for our In the Kitchen with David Road Trip. So many delicious foods hail from New Orleans. But, don’t just take my word for it. Our very own Jennifer Coffey is born-and-raised “Saint.” And, I asked her to give you a little taste of this tasty city.
Did somebody say Road Trip?? Yes!!
David Venable’s taking us all over the country and enjoying the very best cuisine that our nation has to offer…so I just knew he had my native city on his agenda! I’m New Orleans born and raised, so I’m excited about letting the good times roll at the Q!
Whether you’re a longtime resident of Louisiana’s river city or a first-time Mardi-Gras reveler, you’ll agree this city has a mystique like none other. We boast some of the best jazz, the best Creole cuisine, one of America’s biggest parties, and in MY humble opinion the best football team (Geaux Saints)!
Even when you’re not joining the massive, nightly party on Bourbon Street, you can stroll through the French Quarter and snap photos of the elaborate ironwork and architecture, tour the fascinating above-ground cemetaries which are architectural marvels on their own, find a hole-in-the-wall jazz venue (those are often the best), or shop the fresh selections at the French Market…over 200 years old!
But ultimately, it’s all about the food, right? My favorites that you can find all over the Vieux Carre are seafood gumbo, jambalaya, crawfish etouffee, a good-n-sloppy roast beef po’-boy, and bread pudding with rum sauce for dessert! My daughter is partial to my homemade red beans and rice, and our Sunday-morning breakfast of beignets. Yum!
Here are a few pics from my latest return home. I spent my first 25 years there, leaving not long before Hurricane Katrina. Every time I return, I’m so proud of my city’s recovery and their continual triumph over adversity. Good food, good music and good vibes always prevail!
Laissez les Bon Temps Rouler!
In my humble opinion, the World's Best Gumbo from The Gumbo Shop in the French Quarter!
Cloudy-day skyline from a hotel rooftop. There's the St. Louis Cathedral and in the distance, the Mississippi River Bridge!
You could spend the whole day just photographing pretty scrollwork that adorns the French Quarter residences...
The historic French Market...hundreds of vendors bring fresh fruits, veggies, spices, and arts and crafts and have been doing so for over 200 years!
I spent a whole morning just taking pics of pretty Quarter doors. I keep meaning to print them out and frame them!
On clear days, spaces like this are usually filled with Tarot card readers and caricature artists. Local flavor abounds!
Are y’all as hungry as I am after reading that? Thought so. Let’s make a muffuletta sandwich.
What makes a muffuletta different than your average Italian sandwich is the robust olive spread.
Put your olives, onions, Pepperoncini, capers, cauliflower, celery, carrots, oil & vinegar, and the spices into a food processor. (Hello, KitchenAid!)
Pulse until just chopped (as shown); don’t over-do it. The texture of the pieces makes this really tasty.
I like to use a round Italian loaf for my Muffuletta, but these sandwiches come in many shapes and sizes. You needn’t even use Italian bread, if you like something like Ciabatta more. If you opt for a round loaf, as pictured, slice it in half (like a bagel.) 
Then, scoop out some of that fleshy middle. This is SO important. If you don’t scoop, you won’t get the sandwich in your mouth. 
Generously dollop the spread on both halves of the loaf.
And, unwrap and separate all your fillings.
Evenly layer the ham, salami, Provolone, capicola, mortadella, and Mozzarella, in that order, on the bottom of the sandwich.
Then, carefully place the top half of the bread, olive-spread-side down, onto the layered meats and cheeses.
Wrap the entire sandwich in plastic wrap and refrigerate for at least for 1 hour. To save time the day-of your party, you can make this ahead and keep it refrigerated for up to 24 hours. 
Slice the sandwich into 12–14 wedges and serve.
Time for your blog question, foodies…what’s your best “company’s coming” sandwich? Do you make reubens? Meatball sandwiches? Or do you offer a spread of fillings and have guests make-their-own? I’ve been making a lot of sliders for get-togethers…who doesn’t love a slider!? Especially if they’re stuffed with pulled pork and topped with slaw! See you Wednesday at 8pm ET. It'll be a delicious show...all part of QVC's summer food feast!
As Jen would say… Laissez les Bon Temps Rouler!
--David