Louisiana Feast: #2

My Muffuletta:
http://www.youtube.com/watch?v=VRfdO2gsqt0&feature=related

The original Muffuletta (pronounced "muffalotta" by the natives) originated at the French Quarter icon, the Central Grocery. The store was founded by Sicilian immigrants around the turn of the last century and it is still run by the same family. A visit to the store is an experience in itself, the smells of the cheeses and the hanging sausages overload the senses. The store has retained its European flair.

This huge sandwich is made with round Sicilian (Muffuletta) bread, split in half, cross ways and filled with meats and cheese and lots of olive salad. It is the olive salad that gives it that special flair.

I had an occasion to spent time in New Orleans with a friend and a native of the area. He was the genuine article, from an old French family. After a walk around the Quarter and a visit to the old market place we went across Decatur St. to the Central Grocery. We bought a whole sandwich and a couple of cans of Dr. Browns Cream Soda and walked back to the levee. We sat in the sun and listened to a lone sax player serenade us while we watched the ships moving up and down the Mississippi River. We dined like Kings!

I start with a loaf of Focacci bread. I can usually find it at a high end grocery. I slice it cross ways and lightly brush each side with olive oil. If it is handy, I lightly toast it on the grill. Under the broiler for 30 or 40 seconds works too. I like lots of honey mustard on the bottom slice of bread. Load with hard salami, provolone cheese, smoked ham, turkey, and swiss cheese, then top with lots of olive salad. Top and cut like a pie. This is a big sandwich, so bring a friend or two. A cold malt beverage is said to go good with this sandwich. I like IBC cream soda.

Olive Salad:

1 Jar salad olives, crushed and drained

1 can, black pitted olives, drained. No need to get too fancy with the olives

1 bunch scallion, chopped, include all the tops that are usable

2 carrots, thinly sliced and steamed until they are al dente

2 stalks celery, finely chopped

1 lemon, juiced

1 table spoon each of leaf oregano and parsley. Try to find Mexican Oregano. It will ruin you from ever using the Mediterranean Oregano. It is more flavorful and the aroma is the best! Fresh parsley is good here too only increase the amount.

Minced garlic to taste.

Here is where you personalize this great salad. Add drained, Artichoke hearts, pickled Italian vegetables or roasted peppers. Dress with Red Wine vinegar and olive oil or any really good Italian Vinaigrette in a bottle. This salad is better the second day and keeps well in the frig. Good as a side salad or as a snack with crackers. Great for livening up a frozen pizza.