"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Thursday, February 21, 2013

A New Orleans Specialty: Muffuletta Olive Salad Recipe

Mixed olives and other pickled vegetables, plus garlic, parsley, celery. . .this is flavorful "muffaletta," a Sicilian-inspired New Orleans specialty invented in 1906. At Italian groceries retails for $7 a pound. Or, try this recipe from Taste of Home magazine, minus the prepared "giardiniera" (mixed pickled vegetables) I couldn't get because it's sleeting outside. No cooking, just chopping. Spread on bread or sandwiches, top pizza (pictured) or pasta, or make salad or potato salad with it.

Midwest Muffuletta

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
3 to 6 garlic cloves, minced or pressed
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cup green olives with pimientos, chopped (bottled "salad olives" okay)
1/2 cup pitted Greek olives, halved
1/3 cup roasted red sweet peppers, chopped (or substitute; see below)
1/4 cup finely chopped celery (or substitute; see below)
1 tablespoon drained capers

In a large bowl, whisk the first 7 ingredients, olive oil through red pepper flakes. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least 8 hours. Keeps for a week at least. 99 calories per 2/3 of a cup.

Substitute for roasted red sweet peppers: 1/2 of a large fresh red or orange bell pepper, diced
Substitute for celery: Chop finely those big white tough lettuce ribs you usually throw away.

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