Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, February 21, 2009

Muffuletta Salad

It usually comes in a sandwich — but Emeril Lagasse takes this classic taste to a bowl. Try his recipe for muffuletta salad. It may be a salad — but it’s big enough to serve as a meal. I am serving it tonight at our Mardi Gras dinner as a salad before the Chicken and Sausage Gumbo.


6 cups water
2 1/2 teaspoons of salt
1 pound small shell pasta
1/2 pound of salami, cut into 1/4 inch cubes
1 pound provolone cheese, cut into 1/4 inch cubes
1/2 pound of mortadella (ham), cut into 1/4 inch cubes
1/2 pound boiled ham, cut into 1/4 inch cubes
20 pitted jumbo black olives, sliced
20 large green olives with pimiento (no pits), sliced
1/4 cup minced yellow onion
1/2 cup chopped celery
1 cup fresh parsley leaves
1/4 cup fresh thyme leaves
1 cup extra virgin olive oil
6 tbsp. apple cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot sauce
1 tbsp minced garlic
1 tsp. Fresh ground black pepper

1. Combine water and 1 teaspoon of salt in a large saucepan and bring to boil over high heat. Add pasta and cook uncovered. Stir occasionally, until tender, 6-8 minutes. Remove from heat and drain. Rinse with cold water and drain again.

2. In a larger mixing bowl combine pasta, salami, provolone, mortadella ham, boiled ham, olives, onion, celery, parsley and thyme. In a small bowl, whisk together vinegar, Worcestershire, hot sauce, garlic, pepper and 1/2 teaspoon of the salt. Then, gradually whisk in the olive oil.

3. Pour over salad mixture and add remaining teaspoon of salt. Toss to mix well. Store in an airtight container in the refrigerator for at least eight hours before serving.


Columbo said...

It is sooooo good! I had a sneak tasting. Yummy! Can't wait for dinner tonight.

irish daisies said...

oh that looks so good i love the sandwiches andi am looking forward to trying this yummy looking salad

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