Packing for a picnic...

and a "classy" NY Philharmonic concert in Central Park. Imagine sardines in a can; it was super packed with, well, the rest of New York. I must've spent most of the night twirling my head this way and that scanning the crowds. Let's not forget how I could barely hear Tchaikovsky in the background. But, it's always fun to spend time with friends on a breezy July night sitting in "nature" chomping down on homemade goods. Ann, Rommel, and I traveled down to Chelsea Market for a light lunch and a stroll around the shops to grab fresh ingredients from Buon Italia and Amy's Bread for our picnicking adventures. On the menu for tonight: Muffuletta, Scallion Pajeon, Fuji Apples and Pan di Stelle! For those who have never heard of a muffuletta, the olive, meats, cheese, sourdough sandwich originated in New Orleans. It is a large 10" round of bread hollowed in the middle and packed with ingredients. Please take a look at my version!



Country Sourdough from Amy's Bread.



Our innards: Sopressata Salami, Serrano Jamon aged for 20 months, Genoa Salami, & Provolone Cheese.



For the olive spread, I diced up tomato stuffed olives and roasted peppers and tossed it with sesame seeds.



Ann hollowing out the bread.



And now begins our first layer.



A showing of each meat.



Pulling apart a slice of the Muffuletta.



My version of the Korean snackable.



Packed and ready to go.



The cooks for tonight!



We have set-up camp in our spot by the row of porter potties.



We are ready.



Muffuletta chow down.



Look at that hearty sandwich.



Almost like Cornell!

Muffuletta

1 10" sourdough
1/2 cup chopped, jarred olives
1/2 cup chopped, roasted red peppers
1 Tbsp sesame seeds
6 ounces provolone cheese
4 ounces Genoa salami
4 ounces Sopressata salami
4 ounces Serrano Jamon

Cut top off the round of bread reserving on the side. Hollow out the interior until most of the bread is gone and only a shell remains. Chop up the olives and red peppers and toss together in olive oil. Add sesame seeds for extra taste. Spread the olive salad on the bottom and top of the bread allowing excess olive oil to soak into the bread. Layer cheese and meats until it reaches the top. Cover with the top of the bread and slice into eight wedges. Wrap in plastic and place in refrigerator allowing all the flavors to marinate before serving.

Scallion Pajeon

1/2 cup chopped scallions
1/3 cup flour
1/4 tsp baking powder
1 large eggs, lightly beaten
1/4 cup water
Salt & Pepper
Grape seed oil

Toss scallions and basil in a medium bowl. Add in flour and baking powder and mix with hands. Beat in egg and water until fully mixed and slightly runny. Season scallion pajeon batter with salt and pepper to taste. Heat oil in skillet at medium heat and pour in batter. Let pajeon brown and crisp before flipping to the other side and repeat.

Dipping Sauce

1/2 cup soy sauce
1 Tbsp rice vinegar
1 clove minced garlic
1/4 cup chopped scallions
1 tsp sesame oil

Mix ingredients together.

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