Mediterranean Pitas With Muffaletta Relish Recipes

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

MEDITERRANEAN PITA PIZZAS

Steps:

• 1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside.
• 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside.
• 3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm.

MEDITERRANEAN PITA POCKETS

Steps:

• In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
• Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

CRISPY CALAMARI WITH MEDITERRANEAN RELISH

Steps:

• Mediterranean Relish:
• Stir together tomatoes, olives, capers, lemon juice, salt, pepper, garlic and parsley. Aet aside.
• Calamari:
• Stir together flour, lemon rind, salt and pepper in a shallow bowl. In a separate bowl, stir togther breadcrumbs and almonds. Beat eggs in another shallow bowl. Dip calamari pieces - a few at a time, in flour mixture to coat completely. Dip in eggs and toss in crumb mixture to coat completely.
• Fill a large deep-fryer, large saucepan or wok with at least 3 inches of oil, then heat over medium -high heat to a temperature of 375°. Cook calamari in batches for 1 minute, until golden brown. Remove calamari from oil with a slotted spoon and drain on paper towels. Serve on a bed of salad greens with Mediterranean Relish.

CRUDITES WITH MEDITERRANEAN RELISH

Steps:

• Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
• Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.

MEDITERRANEAN PITA POCKET SANDWICHES

Steps:

• 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
• 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
• 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
• 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
• To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.