Muffuletta and an Old Man

My kitchen is no Central Grocery, the New Orleans home of the famous Italian (Sicilian to be exact) Muffuletta Sandwich. Central Grocery boasts on their sign, "Imitated By Many. . .But Never Duplicated".

There is much discussion about this sandwich, but everyone agrees the crowning touch is the olive salad used to dress the sandwich. Second is the bread; some say use a bagette, some ciabatta. I will say I have actually eaten a "Muff" from the Central Grocery, and to my palate, the bread was a soft, round Italian loaf. They fill their sandwich with capiocola, salami, mortadella, emmental, and provolone cheese, in addition to the olive salad.

I used a purchased focaccia, which was about 7 inches in diameter, and 3 inches high, for my Imitation Muffuletta. I piled it with ham, turkey, salami, and provolone. Here is the olive salad I concocted. It is a delicious sandwich, no matter how you imitate yours.

Olive Salad

1 jar Giardeniera, chopped
1 1/2 cups pimiento stuffed olives, chopped
3 - 4 cloves garlic, crushed
1 Tbsp. chopped fresh oregano
1/2 tsp. crushed red pepper flakes
freshly ground black pepper

Blend together, then pour over 1/4 to 1/2 cup olive oil

Cover and refrigerate for several hours. Stir well before applying to the sandwich.



















The old man part. . .when I went into the grocery to buy the ingredients I needed for my sandwich, I passed by a stooped and decrepit looking old man. He was holding his wallet and struggling to open it, as if to check it's contents, but his hands no longer worked very well. It occurred to me to offer to help him, but something told me, No. After I completed my shopping, I exited the store the same time as the man and I slowed so as not to rush him. Suddenly my vision blurred because of the tears welling in my eyes. The old man was hobbling away admiring the beautiful bouquet of flowers he had just purchased.

A New Baby

How happy we are as a family, with the birth of my daughter's baby girl who was born early Sunday morning. The baby weighed 7 lbs. 6 oz. and is very healthy and beautiful.

Nobody has ever measured, not even poets, how much love the heart can hold.

--Zelda Fitzgerald

FIGS

Things to love about summer. . .

Mexican Rice

Here's a tasty and simple side dish I made to go with my enchiladas. I adapted it from allrecipes.com and have made it a few times for Mexican inspired dinners. The original recipe calls for chicken broth as the cooking liquid, but as I am not a fan of using chicken broth when chicken is not otherwise on the menu, I substituted vegetable stock. (Save your stems, peels, cores, cobs, and ribs for making it).

Mexican Rice
1 Tbsp. vegetable oil
1 cup long grain white rice
1 1/2 cups vegetable stock, or water
1 small onion, diced
1 large poblano pepper, diced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1/2 tsp. ground cumin
salt and pepper, to taste

Heat the vegetable oil, then stir in the rice. Cook over medium heat for about 3 minutes. Pour in the broth or water, and bring to a boil. Stir in all the remaining ingredients. Return to a boil, then cover the pan, reduce heat, and simmer over low heat for 20 minutes. Turn off heat and let the rice stand, covered, for 5 minutes, then fluff with a fork before serving.

Pork Enchiladas

My enchiladas made with some of the leftover pulled pork turned out great! I did not count or measure anything and I don't think it is really necessary. Use as much of any of the ingredients as you want. Or add additional ingredients, as desired.

Corn tortillas
Tender cooked pork
Mild green chili peppers, roasted, peeled, seeded and sliced
Monterey Jack cheese, grated
Enchilada sauce

Heat the tortillas, about 4 or 5 at a time, wrapped in dampened paper towels, for 30 seconds in the microwave, so they are pliable for rolling. Pour a little of the sauce in the bottom of a baking dish. Spoon some pork onto tortilla, top with chili peppers and a little cheese. Roll tightly and place in prepared dish. Continue until the baking dish is filled with the rolls. Pour a generous amount of sauce over all and cover liberally with cheese.

Bake until heated through and the cheese is bubbly.