Discover the new and traditional flavors of NOLA

Spread softened butter on one side of each slice of bread. Grill on each side 1 minute or until toasted, but not too dark. Spread four slices of bread with cashew butter; and the other 4 with pepper jelly. Heat the duck meat and onions in 400-degree oven (with a little of the reserved pan juices) until warm. Divide the meat and onions between 4 sandwiches, giving each some breast and some leg meat. Put the sandwiches together and slice into halves.

Serve with apple-celery salad.

For the onions: Slice the onions into ¼" rings. Season with salt & pepper. Grill the rings until just tender. While the onions are still hot, marinate them in the vinegar and olive oil.

For cashew peanut butter: Roast the cashews & peanuts to light brown and fragrant. Let cool for about 10 minutes. In a food processor, puree the nuts, honey, molasses and a pinch of salt. Then add in the softened butter. Puree to desired consistency. Add about 2 Tbsp warm water and a pinch of salt.

Remember that the cashew butter will be soft while it is warm and will stiffen up as it chills. Make sure that the cashew butter is at least room temperature when spreading it on the sandwiches to make your life easier. Add a little more water to loosen it up a little, if necessary.

For smoked duck: Trim duck breasts and legs of all excess fat. Mix together in a bowl the soy sauce, molasses, Sambal Oelek, cumin, chili powder and oil. Marinate the duck meat at least 4 hours in the refrigerator or overnight. In a smoker, cold smoke the meat for flavor. Place smoked duck in a roasting pan and roast at 325°, skin-side up, for about 40 minutes, or until tender and completely cooked. Let cool, then slice or shred the meat, reserving pan juices.

For apple-celery salad: Peel, core and slice the apple very thinly. Slice the celery hearts thinly on the bias. Toss with the shallots, salt, Vinegar and olive oil.

Mix fennel seed, zest, pepper flakes, garlic and olive oil and brush on both sides of the tuna. Season lightly with salt and wrap each piece around the center with one piece of prosciutto. Refrigerate for at least ½ hour or up to 8 hours.

Grill tuna to medium rare. Lay provolone on one half of the bread, top with tuna, then olive salad and place other half of bread on top. Warm in oven if you like until cheese starts to melt.

For cream cheese:

Using a fork, mash the cream cheese in a small bowl and whisk or stir in mayonnaise. Mix thoroughly, then add all the other ingredients, and taste. Season with salt, pepper and hot sauce.

For sandwich: In a small bowl, toss the fennel with the olive oil and salt. Spread a little herbed cream cheese on each slice of brioche. Divide the fennel, shrimp and celery equally among the sandwiches, close and serve.