Muffuletta. Just shaped and started the bread dough on its second rising. Made the starter last night so it had a nice long rise on the countertop. The giardiniera was made Friday and I let it sit until yesterday afternoon, then made the olive salad. We had to taste, yummy, yummy. Dough will rise for about 2 hours. The recipe I'm using calls for a topping of salt, black pepper, olive oil drizzle after dimpling dough, then another short rise of about 30 minutes before baking. As soon as it's baked and cooled, I'll slice it, put the sandwich together and wrap to let it sit until dinnertime. Oh, I'm making a big round, using a 12" springform pan ring as my mold.
Monday, 6/27/16, what's on your plate?
- Thread starter medtran49
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Aunt Bea
Master Chef
I made a two potato salad this morning!
Tonight will be a green salad, a scoop of potato salad and a burger or a brat washed down with lots and lots of iced tea, maybe a small scoop of NSA vanilla ice cream.
Not the National Security Agency vanilla ice cream, the no sugar added vanilla ice cream!
Tonight will be a green salad, a scoop of potato salad and a burger or a brat washed down with lots and lots of iced tea, maybe a small scoop of NSA vanilla ice cream.
Not the National Security Agency vanilla ice cream, the no sugar added vanilla ice cream!
Andy M.
Certified Pretend Chef
I have a condo board meeting tonight so I'll be grabbing something when I get home. Grandson arrives tonight and stays until Wednesday PM so we get to have some fun this week.
Kayelle
Chef Extraordinaire
Oh boy, that's a beauty Med!! I adore a good Muffuletta!! I wish you could find them on menu's around here.
We're going to hit our local Irish Pub tonight for their delicious fish and chips, for the SC and fish and salad for me. Their deep fried black and tan onion rings are to die for. Check out the menu..
http://garmanspub.com/menu/web-menu.pdf
Now the SousChef said he's going to have the Irish Cobb Salad, also an excellent choice.
We're going to hit our local Irish Pub tonight for their delicious fish and chips, for the SC and fish and salad for me. Their deep fried black and tan onion rings are to die for. Check out the menu..
http://garmanspub.com/menu/web-menu.pdf
Now the SousChef said he's going to have the Irish Cobb Salad, also an excellent choice.
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Rocklobster
Master Chef
Jerk chicken breast skewers, spinach salad...
GotGarlic
Chef Extraordinaire
Good looking sandwich there, medtran!
Kayelle, I had to check out the Irish Cobb salad. I'll have to remember that for next year after St. Patrick's Day.
I've had a nagging headache all day, so DH suggested we order pizza. I'm up for that. ?
Kayelle, I had to check out the Irish Cobb salad. I'll have to remember that for next year after St. Patrick's Day.
I've had a nagging headache all day, so DH suggested we order pizza. I'm up for that. ?
CraigC
Master Chef
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- Jan 27, 2011
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Rock, do you make your own jerk seasoning?
Cheryl J
Chef Extraordinaire
Fabulous looking Muffuletta, medtran. Looks like it was definitely worth the wait. 
This afternoon's dinner was another 'cold' plate on this hot SoCal desert day. Marinated asparagus, deviled egg, chilled grapes and watermelon, smoked gouda and a small slice of ham with Triscuits - and lots of iced tea with lemon wedges.
This afternoon's dinner was another 'cold' plate on this hot SoCal desert day. Marinated asparagus, deviled egg, chilled grapes and watermelon, smoked gouda and a small slice of ham with Triscuits - and lots of iced tea with lemon wedges.
Cheryl J
Chef Extraordinaire
What a delicious sounding menu, Kay! I would have a mighty hard time making up my mind.
salt and pepper
Executive Chef
Lazy night, pasta w/ red sauce......
Rocklobster
Master Chef
Not this time. I just grabbed a couple of skewers from the meat case at the deli where we use a Grace's Jerk Marinade. Good flavor and saves us a lot of time.
Right now in Seattle, Costco is selling twitchy-fresh Copper River salmon for $8/lb. Eat your hearts out, America! I bought a whole one. I'm a crappy filleter, but none of it is going to waste.
So dinner tonight was hot-smoked salmon on alder planks, smoked with alder. The thermometer probe was to warn me it had reached 125F. It was goood.
So dinner tonight was hot-smoked salmon on alder planks, smoked with alder. The thermometer probe was to warn me it had reached 125F. It was goood.
Thanks Kayelle, GG and Cheryl. It was very good. Craig loved it but he'd like a bit more of the olive salad and a little wetter (olive oil) olive salad next time. He's looking forward to another one soon since I need to use up the giardiniera within the next couple of weeks.
I will probably divide up the dough and make a little loaf for later eating and a bit smaller muffuletta loaf next time. I had to cut a 1/2" or so slice out of the middle or there would have been way too much bread.
I will probably divide up the dough and make a little loaf for later eating and a bit smaller muffuletta loaf next time. I had to cut a 1/2" or so slice out of the middle or there would have been way too much bread.
GA Home Cook
Sous Chef
Lemon grilled salmon with green beans and Cous Cous
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