Text 33644, 101 rader
Skriven 2015-11-26 01:17:28 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: travels 554
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>  ML> Maybe if we got a nice big echo picnic sometime, with
>  ML> 20 people or so. Or am I dreaming (probably).
> I suspect that is a dream of times gone by.  

I suspect so, too, but one can always hope. Problem
is with fewer people we could do a taste test, but
there would be lots of leftovers, plus that might
become the focus of the day's activity not 
necessarily by merit but just by being the 700-lb 
gorilla in the room.

Next time you are here, we
> could make a side trip to Sysco retail if you are curious about them.

Not particularly - that's a place I would
just as soon visit just by catalogue, which
I have done.

> Here is something I might order out -- but since Gail does not like
> mussels, not something we would cook.
>       Title: QUICK MUSSEL SOUP

Looks okay, but the flavor would be more
concentrated without the fish broth, in
which case it would be a kind of moules
mariniere.

=

> We will be in New Orleans in a couple of weeks

What dates?

> One of our "must" stops is the Central Grocery
> for their version of the Muffuletta. 

There was a successor to RIME Cuisine called The
Dinner Table that had a get-together in NOLA, and
one of the events involved muffulettas from Central
and one place in Metairie whose name I forget. The
preferences were mixed; I had no opinion.

> It seems that there is somewhat of a controversy
> over whether or not the Muffuletta ought to be
> served cold or hot.

I can't imagine the appeal of a hot cold-cut sandwich.

>  We've never been to Napoleon House, but I do hear
> that they are justifiably proud of their version.

Pretty fancy name (and reputation) for a sandwich joint.

Hot Muffuletta Sandwich
categories: Louisiana, main
yield: 1

h - For the olive salad (makes enough for 6 to 8 sandwiches)
1 c pimiento-stuffed olives, coarsely chopped
1 c canned chickpeas, drained, rinsed, and coarsely chopped
1/4 c diced carrot
1/8 c capers
2 cloves garlic, minced
1/2 c celery, finely chopped
2 Tb dried parsley
1 Tb dried oregano
1 ts pepper
1/4 c extra-virgin olive oil
2 Tb white-wine vinegar
2 Tb lemon juice
h - For the sandwich
2 sl pastrami
2 sl ham
4 sl Genoa salami
3 sl provolone cheese
1/4 c olive salad (more depending on size of roll)
1 muffuletta loaf or seeded kaiser roll

Preferably one day in advance, make the olive salad. Combine all 
ingredients in a bowl and mix well. Store overnight in a tightly 
sealed container.

Preheat oven to 350F.

Slice the roll in half, hamburger-bun style. On the bottom slice, 
brush a thin layer of olive oil.

Atop that base of bread, stack the ham, salami, and pastrami. Top 
with a layer of olive salad about 1" thick.

Lay the cheese slices over the olive salad and cover with top 
half of bun.

Place the entire sandwich in the oven for 5 min or until bread 
is slightly toasted and cheese is melted.

Slice in half and serve.

popsugar.com after Napoleon House
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