The Eagle has Landed

Take Away - Muffuletta

Patrick Venable lives in Florida, but tries to get to New Orleans as often as possible. I decided yesterday that his new name shall be "the Eagle." When the Eagle lands in New Orleans, it is safe to assume that overindulgence is going to play a role in everyone's future. I'll explain....

The Eagle is pictured here (center) impersonating Sammy Davis Jr. along with friends, Beau Haynes (left) and Tony Milazzo (right)

The Eagle lands for big events (Mardi Gras, Jazz Fest, etc), all of which usually involve partaking of the grape or the grain at some point. Of course, if overindulgence occurs, the cure is to treat yourself to heavy food. For me, the heavy food choice is muffuletta.

This weekend, the big event is the wedding of Lizzie Schott and Craig Webb, a fantastic couple with a great (and large) group of loyal friends. The wedding tonight is likely to be an over the top event. I know this not because of any sort of intuition, but because of another indicator. The Eagle has landed.

Last night proved to be a great start to the weekend. Friends joined Lizzie and Craig at the Ritz for a post-rehearsal dinner drink. A good time was had by all, and I was definitely in need of a muffeletta this morning (thanks to Liz and Jeff for the ride home).

If you find yourself in need of a muffuletta, the best place to get this delicious medicinal nectar of the gods is Central Grocery in the French Quarter. Mollie and I ventured there and are currently preparing for a brief coma before tonight's festivities.

If your current location is unfortunate, I have included a muffuletta recipe to tide you over until your next visit.

Making a Muffuletta

• 1 round loaf italian bread
• 1/4 pound mortadella, thinly sliced
• 1/4 pound ham, thinly sliced
• 1/4 pound hard Genoa salami, thinly sliced
• 1/4 pound Mozzarella cheese, sliced
• 1/4 pound Provolone cheese,sliced
• 1 cup olive salad (recipe below)

Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut into quarters.

Muffuletta Olive Mix

• 1 1/2 Cups Green Olives, Pitted
• 1/2 Cup Calamatta Olives (or Black), Pitted
• 1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
• 1 Tbsp Capers
• 3 each Fresh Garlic cloves, thinly sliced
• 1/8 Cup Celery, thinly sliced
• 1 Tbsp. Italian Parsley, finely chopped
• 1 Tbsp. Fresh oregano or 2 tsp. dried
• 1 tsp. Crushed red pepper flakes
• 3 Tbsp. Red Wine Vinegar
• 1/4 Cup Pimientos (Roasted red peppers)
• 1 Tbsp. Green Onions, thinly sliced
• Kosher Salt & Freshly Ground pepper, to taste (salt may not be necessary)
• Approximately 1 1/2 cups Extra Virgin Olive Oil (high quality...more expensive)

Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with the Extra Virgin Olive Oil. Put into a bowl or jar, cover and let the flavors marry for at least a day. It is really better after about a week.