Pack a Party Picnic
August 30, 2007

The lazy days of summer are fading fast. To celebrate Labor Day weekend, consider a trip to the beach, boardwalk, or the mountains with a delicious picnic that will please everyone. A spicy salsa and a super—grinder are wonderful served alongside Reed’s Ginger Beer, fresh fat cherries, and dark chocolate for dessert.

Classic Texas Caviar
This recipe came from pal Frances Foster; she served it with little corn chip cups, which made a perfect snack. The smoked black—eyed peas gives this salsa its unique flavor, so if you cannot find them, simply add a dash of liquid smoke to the mix.

In a work bowl, combine the following: 
1 15 oz can of smoked black-eyed peas; drained
2 cups fresh or canned tomatoes; finely diced and drained
1 small onion; finely diced
2 ears freshly grilled corn; shucked (optional)
1 small jalapeno pepper; minced
1 small orange bell pepper; finely diced
1 cup fresh cilantro; chopped
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon garlic powder
kosher salt and fresh pepper to taste

Mufulletta
A Muffuletta is a round loaf of bread. Since the days of the Lilydale Bakery, I have not been able to find a true Mufulletta, so now I substitute Stewart’s baguette. Different shape, but still a success.

  • Split the baguette length wise and remove the excess bread.
  • Slather both sides with a marinated olive salad. The olive salad is the heart of the sandwich. It contains chopped olives, garlic, green pepper, and celery. Ingredients are combined, seasoned, and covered in a small amount of olive oil to marinate for 12 hours. (Alternatively, purchase a jar of tapenade for the spread.)
  • Add layers of capicola, salami, mortadella, emmentaler, and Provolone.
  • Add layers of thinly sliced tomato and roasted red pepper (from the olive cart).
  • Carefully cut the Mufulletta into 4 sections and then wrap it all tightly together in several layers of plastic wrap, reconstructing the original baguette shape.
  • Add a final layer of heavy duty aluminum foil. Place the Mufulletta on a cookie sheet and top with another cookie sheet. Place two foil covered bricks on top and set the unit in the fridge for 4—10 hours. Serves 4.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008