This week, let's get some good ole New Orleans food in us.
Yall know one of my favorites out of NOLA is the muffuletta.
Those great muffuletta flavors don't have to be in traditional form. Muffuletta pasta salad, muffuletta burgers, and muffuletta pinwheels also hit the spot.
Something else that hits the spot, helping ya getcha gras on, is another New Orleans classic: Pete Fountain & his Half-Fast Walking Club.
Pete Fountian and his walking club have been walking the streets of NOLA, heading out early every Mardi Gras morning, for what will be 52 years this year. They play their Dixieland-style music, led by Mr. Fountain on clarinet, throughout their route--which starts at Commander's Palace Restaurant and ends in the French Quarter.
Thinking about how many miles The Half-Fast walkers have covered is making me hungry. How 'bout some food?
For anything having to do with muffulettas, first you need olive salad. It can be purchased (cajungrocer.com is a good source if you aren't local), but you know me. I like to make things with my own little hands.
Tortillas would be another option, but I wanted to treat yall to something fancy. Anyone object to puff pastry? You're worth, it, ya know.
Follow the thawing and prep instructions on the puff pastry package. Then scatter a generous layer of olive salad over the pastry. Layer on deli ham, salami, and provolone. Roll up as tightly as you can. Slice into 12 portions and bake.
Muffuletta Pinwheels, pictured with Corn Maque Choux Dip & crackers,
...perfect for any Mardi Gras party.
For the olive salad:
1/2 c chopped green olives
1/4 c chopped giardiniera
1/2-1 Tbsp capers
1/2 tsp dried oregano
splash of olive oil
For the pinwheels:
1/2 package puff pastry (1 sheet)
4-6 thin slices deli ham
8-9 slices salami
4-6 slices provolone cheese
Combine the ingredients for the olive salad. If you can make this the day before, even better.
Thaw and prepare the puff pastry according to package directions.
Preheat oven to 375.
Scatter the olive salad evenly on the surface of the pastry, leaving a border of about 1/2".
Layer on the ham, salami, and provolone. Roll jelly-roll style, as tightly as you can. Refrigerate for 10-15 minutes to make cutting easier.
Slice the roll into 12 portions. Place on a baking sheet and bake for 15-20 minutes, until pastry is golden. Note: I used a silpat on my baking sheet.
Looking for See Ya In the Gumbo? Link up here!