Boy it is hot outside.... How bout a salad?

UPDATE:  The day that I posted the original blog, John Mosca, owner of Mosca's, passed away at the age of 86 year old.

For those who know me, you will know that I am not a huge salad person.  My only use for a salad is as a carrier for good things like bacon, cheese, and salad dressing but it is very hot day in New Orleans and a crisp cool salad sounds really good right now.

There are 2 restaurants, one local in New Orleans named Mosca's and the other in Tampa named Columbia, who make my favorite type of salad.  First the lettuce must be cool, crispy... no wilty fancy greens or strong flavored lettuces here.  Both of these restaurants use Romaine or Iceberg.  They also have vinegar/oil based dressings with lots of garlic and spices.  They include basic salad vegetables (carrots, celery, tomato) and some pickle vegetables (olives, pepperocinis).  They also include meat. At Mosca's, fresh Louisiana lump crab meat is used; Columbia uses Ham, turkey or shrimp.  Cheese (Parmesan, Romano or Swiss) is also an important piece of the puzzle...

SO what is better than either of these salads then to COMBINE THEM and add a few of my own touches.

The dressing (very similar to Columbia)

1/4 cup white balsamic vinegar

1/2 cup Olive Oil... use the fanciest that you have... 

1 clove garlic... you can add more if you like really garlicky.  I do not want the garlic to overpower the crabmeat.

1 tsp oregano or italian spice blend (if using one that include garlic and salt... make an adjustment to the salt and garlic)

2 tsp lemon juice

dash of worcestershire sauce...  

The Protein (touch of Mosca's)

1 lb.  Lump crab meat

The Salad (in whatever proportions you like... feel free to add subtract)

Carrots 

Celery

Romaine or Iceberg Lettuce

Black Olives

Pepperocinis

Tomato

Artichoke Hearts

Cheese... I am using baby swiss julienned and parmesan.

To make the dressing... mix the ingredients...

To make the salad... Toss the vegetables then add the lump crab meat and the dressing then toss gently til the dressing is mixed into the salad.   Be careful not to break up the lumps of crab. 

Once mixed... add the cheese then toss again. 

Instead of crab... this would work in chicken, turkey, ham, shrimp as well... 

Cooking for the Parents! Italian Chicken and Sausage Roast

First of all,  my apologies for the long lag in between posts... Have been getting ready for Mardi Gras and designing the Krewe of King Arthur's website and online store.  If you have ever thought about riding in Mardi Gras, check us out! www.kreweofkingarthur.com


I am long overdue for a visit to the parents and instead of the normal "take the parents to dinner", I am preparing a dinner and bringing it over.  Tonight is Italian Night... 


I have decided to recreate a dish that my mother used to make for us.  It is extremeIy easy and perfect for a dinner party or get together.  I have seen the dish named many things but I am gonna call it Italian Chicken and Sausage Roast.   The basic ingredients are chicken, italian sausage, and potatoes.  These are roasted in spice/herb infused olive oil.  You can add any other item that roast well including carrots, onions, eggplant, artichokes etc.

You might ask why this recipe is posted in a New Orleans themed cooking blog.  New Orleans has a very large  populations of Italians (Sicilians) so Italian food is very much part of the New Orleans food scene.


Ingredients:
1-2 lbs fingerling potatoes (could use small red potatoes)
6-8 cloves peeled garlic
2 medium yellow onions halved or quartered. 
4 chicken thighs and 4 drumsticks w/skin.  Dark meat works best... but you could use one whole cut up chicken.
1 lb. Fresh Italian sausage (i like spicy italian sausage but any type of italian sausage works)
2 tsp. kosher salt (or to taste)
1 tsp. fresh ground black pepper (or to taste)
1 tbsp. Italian seasoning (or Rosemary, Basil and Thyme)
6 oz olive oil

Combine olive oil, salt, pepper and Italian seasoning. Coat potatoes, chicken, garlic, onions with oil mixture.  Add sausage and mix together, and pour the mixture in a roasting pan. 


Set the Oven on Roast @ 425 degrees and Roast for 30 minutes, then lower heat to 375 degree and cook for another 45 minutes.

Serve with bed for dipping and a drier red wine like a chianti.