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My first Mortadella, and Muffuletta with Olive Salad - Page 3

post #41 of 57

Looks great to me, and I'm sure you're going to enjoy it.

 

Very nice job.

 

Congrats!

post #42 of 57

YAY!!! This looks so very beautiful! How fun to follow this thread, and see the progress with each step!!! Fabulous job! Cheers! - Leah

post #43 of 57
Thread Starter 

OK, thanks to all for your recipes, help, support, and encouragement with this little culinary adventure.

 

And…here we go.  The cross-sectional views.  

 

 

 

 

 

This sandwich was a huge hit with my family for lunch today.  I was afraid it was going to be too salty with all of the lunchmeat, cheese, and olive spread.  But it wasn't bad at all in terms of saltiness.  The olive salad was definitely amazing.  I'm very proud of my little homemade mortadella contribution to this.

 

A few things I would differently next time.  I would definitely pull more of the bread crumb out to make it less bread-y.  I would also go a little heavier on the olive salad, or at least drizzle a little more oil on the bread.  And I would make it a little further ahead of time.  Just due to time constraints today I was only able to let the assembled muffuletta sit in the frig with weights on it for 2 hours.  I would definitely like to give it 3-4 hours next time.  

 

But all in all this was a major success, and definitely a sandwich I'll make again soon.  The olive salad is an amazing keeper of a recipe, thanks again dls1 and Chef Willie for that.

 

Thanks everyone for sticking with me on this little mortadella and muffuletta journey!!  

 

Happy Easter everyone!

Clarissa

post #44 of 57
Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering ! biggrin.gif
post #45 of 57
Hmmmmm...looks outstanding! Excellent first attempt. That salami had me salivating all by itself. Now, YES.....MORE olive salad in there.....LOL....it's addicting...the smell, texture and taste combination like none other. You don't eat this everyday, although I'm sure some do there, so load it up. The bread is a tough find up here...or probably anywhere outside of the local area....so, we gotta do what we gotta do to get by. Make one for the peeps at work...load it up and let set overnight to absorb all the goodness.......Have fun, Happy Easter and I'm glad it all worked out (as it always does, no?)
post #46 of 57
Fabulous!!! Looks great Clarissa!
post #47 of 57

I would really like to apologize, a week old thread and I just found it. This is getting really sad!

 

Its a really nice looking sandwich Clarissa. And the mortadella looks beautiful. Most folks would be proud to just make the sandwich, but not you.... You go and make the lunch meat too!

 

Taking New Orleans to Oregon without having even sampled one before........ That's amazing!

 

 

post #48 of 57
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering ! biggrin.gif

 

Hey Justin,

 

Thank you!!  Yes, one of the fun things about sausage-making is getting to make less common things like mortadella.  Sometime when I get a fermentation chamber assembled, I hope to make my own salami too.  A future project.

 

Thanks for reading and have a great weekend!!

Clarissa

 

 

Quote:
Originally Posted by Chef Willie View Post

Hmmmmm...looks outstanding! Excellent first attempt. That salami had me salivating all by itself. Now, YES.....MORE olive salad in there.....LOL....it's addicting...the smell, texture and taste combination like none other. You don't eat this everyday, although I'm sure some do there, so load it up. The bread is a tough find up here...or probably anywhere outside of the local area....so, we gotta do what we gotta do to get by. Make one for the peeps at work...load it up and let set overnight to absorb all the goodness.......Have fun, Happy Easter and I'm glad it all worked out (as it always does, no?)

 

Hi Bill!

 

Thank you for sending me that muffuletta link, and for the tips & tricks on olive salad!  Definitely some room for improvement in my next attempt at muffuletta, but still a very tasty sandwich.  A great combination of flavors….as you said, unique and addicting.   I'll make the full batch of olive salad next time, as I can see that we will use up this batch pretty quickly. I think I will boiling water can some homemade pickled cauliflower this summer so that I can make this with my own stuff next winter.  I'd love to see what this would taste like using NOLA bread, but the Trader Joe's stuff worked OK.

 

Thank you again so much for all of your help.  I love learning new things, and this one was a winner!

 

Happy Easter!
Clarissa

 

Quote:
Originally Posted by dirtsailor2003 View Post

Fabulous!!! Looks great Clarissa!

 

Thank you, Case!!  Hope you had a good time at your Depot Bay boat festival!  

 

Have a Happy Easter and great weekend!
Clarissa

post #49 of 57
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

bravo1.png points1.png

b

 

Thank you so much for the points, Brian!   The weather didn't cooperate for a picnic, unfortunately, it is wet and windy.  But, an indoor picnic in front of the fire with a couple of glasses of wine isn't too hard to take!  :biggrin:
 
Quote:
Originally Posted by dls1 View Post
 

Looks great to me, and I'm sure you're going to enjoy it.

 

Very nice job.

 

Congrats!

Thank you again for all of your help, David!  Great olive salad recipe, the flavors really were outstanding after a couple of days.  And thank you for the points!

 

 
Quote:
Originally Posted by WaterinHoleBrew View Post

Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering ! biggrin.gif

Thanks so much for the points, Justin!!

 
Quote:
Originally Posted by dirtsailor2003 View Post

Fabulous!!! Looks great Clarissa!

 

Thank you for the points, Case!!  

 
Quote:
Originally Posted by Leah Elisheva View Post
 

YAY!!! This looks so very beautiful! How fun to follow this thread, and see the progress with each step!!! Fabulous job! Cheers! - Leah

 

Hi Leah,

 

This thread was definitely a team project.  Couldn't have done it without advice and expertise from my SMF friends.  Thanks for sticking with me and following along!

 

Happy Easter!
Clarissa

 
Quote:
Originally Posted by Foamheart View Post
 

I would really like to apologize, a week old thread and I just found it. This is getting really sad!

 

Its a really nice looking sandwich Clarissa. And the mortadella looks beautiful. Most folks would be proud to just make the sandwich, but not you.... You go and make the lunch meat too!

 

Taking New Orleans to Oregon without having even sampled one before........ That's amazing!

 

Hey Kevin,

 

Geez, about time you stopped by!  I figured this would be right up your alley, too!   LOL.  I've never had the pleasure of trying a real one of these in NOLA, so I've no idea how authentic my version tastes.  But, it did make a tasty lunch, so I can't have gone too far wrong.  

 

I'm so glad you found my thread (finally)  :biggrin:  Thank you for the points, and Happy Easter!

Clarissa

post #50 of 57
Quote:
Originally Posted by SnorkelingGirl View Post

 

I'm so glad you found my thread (finally)  :biggrin:  Thank you for the points, and Happy Easter!

Clarissa

 

I don't give points, you earned 'em! Very impressive, I was impressed you cut so smoothly thru the nuts and peppercorns. I bet the hubbie agrees with whatever you say when you have a blade in your hand.....

post #51 of 57

Very impressive, Clarissa. Looks like you knocked it out of the park your first time at bat. The cross section view says it all.

 

Congratulations!

post #52 of 57
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

Very impressive, Clarissa. Looks like you knocked it out of the park your first time at bat. The cross section view says it all.

 

Congratulations!

 

It was a great sandwich, David.  I really appreciate your help, assembly instructions, and olive salad recipe.  A true team project, and a real keeper of a recipe!

 

Thank you again, and a very Happy Easter to you and your family!

Clarissa

post #53 of 57
Quote:
Originally Posted by SnorkelingGirl View Post

OK, thanks to all for your recipes, help, support, and encouragement with this little culinary adventure.

And…here we go.  The cross-sectional views.  











This sandwich was a huge hit with my family for lunch today.  I was afraid it was going to be too salty with all of the lunchmeat, cheese, and olive spread.  But it wasn't bad at all in terms of saltiness.  The olive salad was definitely amazing.  I'm very proud of my little homemade mortadella contribution to this.

A few things I would differently next time.  I would definitely pull more of the bread crumb out to make it less bread-y.  I would also go a little heavier on the olive salad, or at least drizzle a little more oil on the bread.  And I would make it a little further ahead of time.  Just due to time constraints today I was only able to let the assembled muffuletta sit in the frig with weights on it for 2 hours.  I would definitely like to give it 3-4 hours next time.  

But all in all this was a major success, and definitely a sandwich I'll make again soon.  The olive salad is an amazing keeper of a recipe, thanks again dls1 and Chef Willie for that.

Thanks everyone for sticking with me on this little mortadella and muffuletta journey!!  

Happy Easter everyone!
Clarissa

This has been really cool to watch! The mortadella looks absolutely amazing. Reminds me of holidays growing up. When I was little we always had anti-pasta before meals and the mortadella always scared me. My mom would tell me it was fancy bologna haha but I wouldn't take the bait. Now I love it! That muffaletta looks so great! Thanks again for this post...really run to see the step by step.
post #54 of 57

Awesome!!!   A sammy that takes 2 weeks to make....that's right up my alley.

 

I guess i need to make another batch of Mortadella......:drool: 

post #55 of 57
Thread Starter 
Quote:
Originally Posted by worktogthr View Post


This has been really cool to watch! The mortadella looks absolutely amazing. Reminds me of holidays growing up. When I was little we always had anti-pasta before meals and the mortadella always scared me. My mom would tell me it was fancy bologna haha but I wouldn't take the bait. Now I love it! That muffaletta looks so great! Thanks again for this post...really run to see the step by step.

 

Hi worktogthr,

 

Thanks so much for the compliments, and for following my post!  Mortadella used to scare me too, those big chunks of fat and other pieces of stuff.  Now, of course, I know that those are all the best parts!  :biggrin:    

 

Thanks again, and Happy Easter!

Clarissa

 

Quote:
Originally Posted by Dingo007 View Post
 

Awesome!!!   A sammy that takes 2 weeks to make....that's right up my alley.

 

I guess i need to make another batch of Mortadella......:drool: 

 

Hi Dingo,

 

Funny, isn't it?  When I was younger, making something that took more than 30 minutes or so was like…why??  who would waste their time doing this??   And now, I have to plan 2 or weeks ahead sometimes on a meal.  LOL.  But then ago, I was also a vegetarian for more than 10 years, so there's no accounting for stupidity in our youth.  

 

I really appreciate your compliments, and for stopping by and reading my post!  Thank you, and Happy Easter!
Clarissa

post #56 of 57
Quote:
Originally Posted by SnorkelingGirl View Post
 

 

It was a great sandwich, David.  I really appreciate your help, assembly instructions, and olive salad recipe.  A true team project, and a real keeper of a recipe!

 

Thank you again, and a very Happy Easter to you and your family!

Clarissa


You're welcome, Clarissa. Glad to be of a little assistance, but the show was all yours and it was a great job.

 

Your idea about pulling more crumb, and weighting a bit heavier and longer sounds like you're on the right track.

 

Happy Easter to you and your family, also.

 

David

post #57 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 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.
 

 

I tried this yesterday. It is a good Recipe...BTW...It's Emeril's Kicked Up Olive Salad with double Celery Seed and the addition of Oregano...JJ

 

http://www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-new-orleans-muffuletta-recipe.html

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