Giardiniera Pickle Rolls

Ingredients

Mix together cream cheese and seasoning.
Dry the pickles on a paper towel.
Lay down a slice of ham, spread a little cream cheese on the ham effectively “glueing” a slice of corned beef on top of the ham. Do the same to the beef and lay the salami on top of the beef.
Spread 1-2 Tbsp of the cream cheese mixture on the three meats, spreading to the edges.
Lay down a pickle in the middle and roll up into a cylindrical parcel. Chill for an hour, then slice into 1/2 inch rounds.

Preheat the oven to 450°F. Butter a 12-inch-deep baking dish.
In a large skillet over medium heat, melt the butter. Add the onions, bell pepper and celery. Sauté until softened.
Add seasoning and sausage and cook for 1 to 2 minutes longer, or until fragrant. Squeeze in the lemon juice. Take off heat and set aside.
In a large pot, warm the milk to barely a simmer. Keeping the heat on low, add the cream cheese and white cheddar and mix until melted.
Cook the macaroni in lightly salted water, 3-4 minutes shy of al-dente. Drain.
In a very large bowl mix together the cheese sauce, the macaroni, the sausage and vegetable mixture and the shrimp.
Scoop into the baking dish and scatter the yellow shredded cheese on top. Bake for 10-15 minutes or until the cheese on top is bubbling and starting to brown.

Mix together the hot sauce, honey, seasoning, and butter.
Preheat the oil in a large heavy pot to 350°F.
Whisk together the flour, cornstarch, baking powder, and salt. Stir in the water and vodka adding a little more water if needed to achieve a thin batter.
Add a floret to the batter, dunk, and let batter drip off before carefully adding to the hot oil.
Fry the cauliflower in two batches for about 5-10 minutes or until crisp and lightly golden. Toss the warm cauliflower in the hot sauce and serve immediately.