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My first Mortadella, and Muffuletta with Olive Salad - Page 2

post #21 of 57
It certainly is not the same but we use Ciabatta rolls from Costco. I think its just the right size for a sandwich and each family member likes theirs just a little different. These rolls seem to "hold" the olive salad. As a side note this thread has me going to my favorite Italian store in Sacramento tomorrow for the meats and cheese for some nice lunch this weekend.
post #22 of 57

Clarissa, if you're looking for good olive salad recipe the one that I've used for years for Muffalettas is posted below. It's been so long that I don't recall where I got the recipe, and I'm sure I've tinkered with it a bit over time, but it stands up very well to any of the commercially prepared stuff in and around NOLA.

 

1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Kalamata olives, drained, pitted, and slightly crushed
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil

2 tablespoons red wine vinegar
1 cup pickled cauliflower florets, drained
1/4 bunch celery, thinly sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes

1/2 teaspoon celery seeds

1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper


Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 3 days before using.
 


Edited by dls1 - 4/16/14 at 1:26pm
post #23 of 57
Quote:
Originally Posted by dls1 View Post
 

Clarissa, if you're looking for good olive salad recipe the one that I've used for years for Muffalettas is posted below. It's been so long that I don't recall where I got the recipe, and I'm sure I've tinkered with it a bit over, but it stands up very well to any of the commercially prepared stuff in NOLA.

 

1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Kalamata olives, drained, pitted, and slightly crushed
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil

 

2 tablespoons red wine vinegar
1 cup pickled cauliflower florets, drained
1/4 bunch celery, thinly sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes

1/2 teaspoon celery seeds

1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper


Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 3 days before using.
 

That olive salad sounds great! Gonna snag this recipe! Thanks for sharing!

post #24 of 57
Thread Starter 
Quote:
Originally Posted by graywolf1936 View Post

It certainly is not the same but we use Ciabatta rolls from Costco. I think its just the right size for a sandwich and each family member likes theirs just a little different. These rolls seem to "hold" the olive salad. As a side note this thread has me going to my favorite Italian store in Sacramento tomorrow for the meats and cheese for some nice lunch this weekend.

 

Thanks for the suggestion, GW!!  I'll be making a run up to Costco tomorrow or Friday to stock up on supplies (i.e. wine and nutella) for the weekend, so I'll see if they have those Ciabatta available.    

 

I appreciate your advice!
Clarissa

post #25 of 57
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

Clarissa, if you're looking for good olive salad recipe the one that I've used for years for Muffalettas is posted below. It's been so long that I don't recall where I got the recipe, and I'm sure I've tinkered with it a bit over time, but it stands up very well to any of the commercially prepared stuff in and around NOLA.

 

1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Kalamata olives, drained, pitted, and slightly crushed
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil

2 tablespoons red wine vinegar
1 cup pickled cauliflower florets, drained
1/4 bunch celery, thinly sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes

1/2 teaspoon celery seeds

1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper


Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 3 days before using.
 

 

David, that recipe sounds amazing!  Thank you so much for sharing it!  

 

I haven't had the benefit of trying a real Muffuletta from NOLA, just versions of it from local delis and once making it myself.  Do you leave the larger items like cauliflower florets and pickled onions whole, or chop them up into smaller pieces?   The only time I made the olive dressing I used a recipe from Giada on the Food Network which called for:

 

1/4 cup red wine vinegar 
2 garlic cloves, peeled and minced 
1 teaspoon dried oregano 
1/3 cup olive oil 
10 large pitted green olives, chopped 
1/3 cup pitted, chopped kalamata olives 
1/4 cup chopped roasted red bell peppers 
Salt and freshly ground black pepper 

 

This looks a bit…underwhelming….compared to your recipe.  Chef Willie just sent me his recipe by PM, and he as well uses pickled vegetables.  So I'm glad I am getting everyone's advice on this, otherwise I would have turned out an inferior product for my family.

 

Thank you again!!

Clarissa

post #26 of 57
Quote:
Originally Posted by SnorkelingGirl View Post
 

 

David, that recipe sounds amazing!  Thank you so much for sharing it!  

 

I haven't had the benefit of trying a real Muffuletta from NOLA, just versions of it from local delis and once making it myself.  Do you leave the larger items like cauliflower florets and pickled onions whole, or chop them up into smaller pieces?   The only time I made the olive dressing I used a recipe from Giada on the Food Network which called for:

 

1/4 cup red wine vinegar 
2 garlic cloves, peeled and minced 
1 teaspoon dried oregano 
1/3 cup olive oil 
10 large pitted green olives, chopped 
1/3 cup pitted, chopped kalamata olives 
1/4 cup chopped roasted red bell peppers 
Salt and freshly ground black pepper 

 

This looks a bit…underwhelming….compared to your recipe.  Chef Willie just sent me his recipe by PM, and he as well uses pickled vegetables.  So I'm glad I am getting everyone's advice on this, otherwise I would have turned out an inferior product for my family.

 

Thank you again!!

Clarissa

 

Your welcome, Clarissa.

 

If the cauliflower florets and cocktail onions you get look over sized relative to the stuffed green olives, just cut them in half and/or crush them a bit.

 

What other meats and cheese do you intend to use?

 

Enjoy

post #27 of 57
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

 

Your welcome, Clarissa.

 

If the cauliflower florets and cocktail onions you get look over sized relative to the stuffed green olives, just cut them in half and/or crush them a bit.

 

What other meats and cheese do you intend to use?

 

Enjoy

 

Hi David,

 

Just got back from the store with supplies to make olive dressing right now.  I'll be using salami, ham, mortadella (of course!), provolone, and mozzarella for the meats/cheeses.  

 

Thanks again!
Clarissa

post #28 of 57
Quote:
Originally Posted by SnorkelingGirl View Post
 

 

Hi David,

 

Just got back from the store with supplies to make olive dressing right now.  I'll be using salami, ham, mortadella (of course!), provolone, and mozzarella for the meats/cheeses.  

 

Thanks again!
Clarissa

Lets see when is that picnic again? I might conveniently be swinging through Beaver territory on my way back from the Depoe Bay Wooden boat show right around lunchtime!

post #29 of 57
Thread Starter 

OK!  Olive salad is now finished and in the refrigerator resting until Saturday.  Thanks to everyone for your help and input, especially dls1, Chef Willie, and graywolf1936!

 

I ended up making a 1/2 batch of dls1's recipe posted above, and followed Chef Willie's trick of using Mezzetta brand Giardiniera (Italian mix), from which I used the pickled cauliflower and pickled onions. 

 

Here are all the ingredients except the oil stirred together in a bowl.  Pretty!  I hope this is actually what it is supposed to look like!  

 

 

 

And then packed into a couple of quart jars, and covered with equal parts EVOO and vegetable oil.

 

 

 

I'm looking forward to seeing what this tastes like after melding for a few days.  It sure smells good right now.  
 

Thanks again to everyone for their help and advice!

Clarissa

post #30 of 57

 

 

 

:drool:   That looks great Clarissa!

post #31 of 57
Go ahead, put a big spoon full on a piece of bread an taste it.
post #32 of 57
Quote:
Originally Posted by Smoking B View Post

drool.gif:    That looks great Clarissa!

Yeah what he said!!!
post #33 of 57
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

 

:drool:   That looks great Clarissa!

 

Quote:
Originally Posted by graywolf1936 View Post

Go ahead, put a big spoon full on a piece of bread an taste it.

 

Quote:
Originally Posted by dirtsailor2003 View Post


Yeah what he said!!!

 

Thank you so much, guys!!  I have the other muffuletta ingredients purchased, and will assemble on Saturday morning.  Thanks so much to you all for the help, advice, and encouragement!

 

Clarissa

post #34 of 57

The olive salad looks great to me, and it looks like you're on the right track.

 

Enjoy.

post #35 of 57

Oh Clarissa, the olive salad looks so wonderful too!

 

This whole post has been a treat, each step of the way!!! 

 

Happy Easter!!!!

 

Cheers! - Leah

post #36 of 57
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

The olive salad looks great to me, and it looks like you're on the right track.

 

Enjoy.

 

Thank you very much, David!  I tasted the salad this morning and the flavors are really developing nicely.  Thank you again for posting your recipe.

 

Have a great Friday and weekend!

Clarissa

 

Quote:
Originally Posted by Leah Elisheva View Post
 

Oh Clarissa, the olive salad looks so wonderful too!

 

This whole post has been a treat, each step of the way!!! 

 

Happy Easter!!!!

 

Cheers! - Leah

 

Thank you, Leah!   Not quite as beautiful as your smoked Easter Bunny, but tasty none the less.  Happy Easter to you too!

 

Have a great weekend,

Clarissa

post #37 of 57

Clar... That looks soooo good. I could eat it with a spoon. Cant wait to see the Sammies  Is the weather going to cooperate for that picnic?

b

post #38 of 57
Quote:
Originally Posted by SnorkelingGirl View Post
 

 

Thank you very much, David!  I tasted the salad this morning and the flavors are really developing nicely.  Thank you again for posting your recipe.

 

Have a great Friday and weekend!

Clarissa

 

You're welcome, Clarissa. Sounds like everything is coming together well.

 

Don't forget to post a pic of the finished product.

 

You have a great weekend, also.

 

David

post #39 of 57
Thread Starter 

OK, here we are with the muffuletta assembly.  Geez, I hope this is what it should look like.  

 

The meats and cheeses.  About 4 oz each of ham, salami, mortadella (homemade!), provolone, and mozzarella.

 

 

10" italian bread round (from Trader Joe's), sliced in half with some of the crumb removed from both halves.  Generously spread with olive salad (made 2 days ago) on the bottom half.

 

 

Topped with ham,

 

 

mozzarella, 

 

 

salami,

 

 

provolone, 

 

 

and homemade mortadella.

 

 

And topped with more olive salad.  I added a little bit more after taking this picture.

 

 

Topped with other half of the bread.

 

 

Wrapped tightly in saran wrap, weighted down with a cast iron pan, and put in the frig for a couple of hours until lunchtime.  

 

 

Thanks for everyone's help and advice in getting to this point.  Cross-sectional pictures still to come!

 

Hope everyone is having a great Saturday so far!
Clarissa

post #40 of 57

bravo1.png points1.png

b

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