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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I sometimes get a little crazy and fix a beautiful, complex meal. Now, our good friend Keni, and some others, doe this three or four times a week but I’m getting old & lazy. I must confess that I can and do exist a long time, quite happily, on creative but simple fair. Read more . Some will say “hay, this ain’t great cooking”. Okay, it ain’t great cooking. This site is about exchanging ideas and not just recipes. So, I toss an idea, or six, your way. This is an idea tree. Please take the madness ball and run like a startled gazelle with it. A care free abandon and spendthrift attitude are essential here. My ingredient selection is somewhat limited here in Samoa but most of you can go hog wild and I strongly urge you to do so. As this dish is for as many folks as you want to feed, the amount of any ingredient is not given. As much as you want or not any amount at all so you figure it. You can do this without including any of the ingredients you have to cook and I do this often. There is a whacking great list of ingredients here and you are not expected to use them all in one go. Pick the ones that you like for today and then do some others for the next go. When I say braised small medallions of?? I mean, cubed at 2” per side, and braised over an open BBQ type fire until just barely done. Above all, enjoy the prep and the feed. RJ Ingredients:
• salami, try: salami felino, finocchiona, napolitano, soppressata or cacciatore or a bit of each. |
• bacon bits or small pieces of kielbasa or other such flavourful sausage. |
• shaved smoked ham. |
• olives, basic lack or kalamata type, red, pink, green or brown. |
• artichokes, fresh, in a jar or whatever. i like fresh. |
• mushrooms, mushrooms, mushrooms. puffballs, morels, oyster, button, straw, porto bella, shitake, etc. |
• tomatoes, please use vine ripened. |
• fresh mug bean or alfalfa sprouts. |
• peppers, bell, anaheim, whatever suits. |
• fresh melon, cantaloupe, honey dew, etc. |
• asparagus tips. again, fresh is best but any kind in a pinch; or use fresh spinach. |
• cheese. take your pick according to your taste. different taste in cheese really changes the whole salad. |
• cooked beetroot. fresh is best but canned will do. drain well. |
• baby (miniature) corn cobs; well drained. |
• olive oil. i use the old fashioned kind to get more flavour. |
• some good wine vinegar |
• smoked salmon. if you can’t get good smoked salmon don’t use any. |
• braised small medallions of spiced beef, lamb, pork, fowl, alligator, etc. dice into 2” by 2” cubes. take your pick or do two or three kinds and let your table mates choose. cook to taste, cool before serving. |
• shrimp, crab, lobster, squid, fish, etc. if it needs cooking do that and let it cool. |
• boiled egg sliced. |
• salad dressings of your choice. |
• seeded dates. |
• raw cauliflower or broccoli. |
• sunflower seeds or your choice of nuts. |
• sliced tomatoes & sliced bell or anaheim peppers. |
• fresh endive or iceberg lattice. try the tinder tips of watercress, romaine lattice, etc. |
• sliced maui onion. if you can’t get maui onions get the mildest you can find. |
• anything i forgot |
Directions:
1. 1. Select the ingredients to use in this version of the salad. See Photo
2. 2. Set them out in appropriate containers in an attractive manner. See Photo
3. 3. Each person builds their own salad. See Photo
4. 4. Enjoy.
5. Things on the side or to go with the salad:
6. • Bread. Use a robust, rich Italian or French. I occasionally use Naan or Pita Bread for a change up.
7. • Oysters, clams, fish roe, pate.
8. • A bottle or two of decent grape stompings as a libation.
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