Hot Pepper Salad

Like the star that led the Wise Men to the stable, it’s the hot pepper salad that leads my family to the table! Hot pepper salad, which is a staple Condo family recipe, has been served at many graduation, confirmation and communion parties, and at every major holiday dinner for as long as I could remember. However, Christmas Eve is the biggest meal that features the hot pepper salad. To this day, I still think back with a warm smile to when I was a child, helping my Grandparents mix up the salad, days before my family all gathered together to celebrate our biggest meal of the year – the Feast of the Seven Fishes. It was also for this meal that we would add one additional ingredient – anchovies (filette di alici) – which would then allow the salad to count as one of the Seven Fishes.

THE INGREDIENTS
Because we would serve the hot pepper salad at the  beginning of our holiday meals, I would classify it as an antipasto. The recipe is very simple, consisting of just six basic ingredients.
Equal parts of the following:
• cherry peppers, stems removed
• jumbo pitted black olives
• jumbo pitted green olives
• marinated artichoke hearts
• marinated eggplant
• marinated button mushrooms
Again, you can also add anchovies to the salad for extra taste and to count it as one of your Seven Fish dishes. Shrimp would also work very well!

You can adjust the amount of each ingredient to your liking. For example, if you’re not a big mushroom fan, but if you love black olives, double up on the olives! Or you could do what many in my family do…just pick out what you like, and trade up with someone else for their favorite ingredients. Whatever preference you have will work well here.

All of the above ingredients are available in most major supermarkets, jarred and marinated. You can also buy the fresh ingredients at any Italian specialty shop, if that is what you prefer.  One jar of each ingredient combined will make enough salad to serve 6-8.

THE PREPARATION
The preparation of this dish is very basic and easy. Simply drain and mix all ingredients in a bowl, maybe add a little Italian seasoning and red pepper flake for some extra flavor and heat if you prefer, stir and refrigerate for at least 24 hours to allow all of the flavors to marry together. Be sure to remove from the refrigerator at least an hour before serving. Stir well to mix up the oils (don’t worry if any of the oils solidified while chilled, it will all liquify when brought back to room temperature). You can add a quick drizzle of olive oil too, if needed.

TO CHOP OR NOT TO CHOP?
My family has served the pepper salad both chopped and whole, depending on the meal. For Christmas Eve we would keep the pieces whole, which allows it to work well as an antipasto. Rough chopping it allows it to work better as a topping, especially on sandwiches or pasta. If you have a food processor, you can give the mixture a few quick pulses. Be sure to keep the pulses quick and short, because the oils that are incorporated will cause the salad to become a pasty puree if chopped too fine.

Whichever method and ingredients you prefer,  I hope that you find this special dish to be as tasty and enjoyable as my family and I do for every holiday meal.

Buon Natale!

Italian Potato Salad

Potato salad could arguably be one of the most popular salads served this time of year. From roast beef, chicken and pulled pork sandwiches, to grill-outs and picnics, potato salad is hands-down the side dish staple. The combination of potatoes and mayonnaise (often with the addition of carrots, celery, eggs, and even bacon bits) is both classic and comforting.

Now, I’m not always a big fan of the often too creamy, too gloppy texture of potato salad, especially during the dog days of summer. Also, I tend to find that the potato itself tends to get lost in the mix when too many other ingredients are included. Italian style potato salad, however, is much lighter in texture, and the key ingredients all work together and help enhance the taste of the potato, rather than disguise it. There are four key ingredients to Italian style potato salad: potatoes, olive oil, white vinegar and garlic. You can serve as is, or enhance the salad by using a number of additional ingredients, depending on the taste that you are going for. 

• For a fresh accent, add some fresh chopped parsley.

• If you’re looking for a zesty punch, add some Italian seasoning, and jack it up a bit more with some crushed red pepper.

• For a more earthy taste, add some fresh chopped rosemary and sage.

• And for a little extra texture, toss in some bacon or pancetta!  

ITALIAN POTATO SALAD
6 medium potatoes, peeled and cut in half
2/3 cup olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced

Boil salted water in a large pot. Add potatoes, boil until tender but firm, about 20 minutes. Drain, cool and chop.

Mix together olive oil, vinegar and garlic.*

In a large bowl, toss the potatoes with the oil/vinegar/garlic mixture to evenly coat. Cover and refrigerate over night.

*Adjust taste with additional flavors and seasonings.

Swiss Chard and Beans with Seared Tuna

Like most kids, I was not a fan of veggies when I was young. Especially peas and broccoli. Actually, unless it was topped with cheese and sauce and ended with the letters “izza”, I really wanted nothing to do with it.

Today I’m still not a big fan of peas or broccoli (luckily my kids are, thanks to my wife), but my love for leafy greens has grown tremendously. Broccoli rabe/bitter broccoli is one of my favorite side dishes to make. Sauté with a little garlic and oil, and you’re good to go. I couldn’t think of a better sandwich topper! Escarole, of course, is the key ingredient to our holiday soup. I’ve also had some fun experimenting with escarole (you can check out my other escarole recipes here). Spinach is an often go-to as well, although I prefer to eat it as a fresh salad. The fresh-to-wilted ratio after it cooks is almost heart-breaking.

This week, I’m using another favorite green in a very traditional, old world dish. Swiss chard is a leafy green that is somewhat similar to spinach. It has a slightly bitter taste and can be used raw in salads. However, when cooked it loses its bitterness for a more refined, delicate taste than spinach. It’s also loaded with vitamins, fiber, minerals and protein.

For this recipe, I’m going to sauté chopped swiss chard in some olive oil, garlic and onions. I’m adding one 15 oz can of white kidney beans and some salt and pepper to taste, then topping it with slices of seared tuna and fresh lemon juice. The slight bitterness of the greens, mixed with the flavors of the garlic and onion, the tang of the lemon and the creamy texture of the cooked beans is amazing. The end result is a delicious, earthy, rustic side dish. Now, if you’re not a fan of tuna, grilled shrimp, steak or sausage will also work well. Or you can serve it without any additional topping as a side dish. … Continue Reading

Mediterranean Salad

Here’s a nice, fresh salad idea that’s perfect for spring and summer. Serve it as a main or side dish, or even wrapped in a tortilla as a sandwich. Lots of zesty flavor here! All of the tasty ingredients, especially the red onion, really bring the couscous to life. Try adding some roasted red pepper and cucumber for even more flavor and texture.

MEDITERRANEAN SALAD

1 cup uncooked couscous
1 clove garlic, minced
1/2 cup plus 1 tablespoon olive oil, divided, plus more for mixing
2 lemons
1/2 lb medium size raw shrimp, shelled and deveined
1 6-8 oz can medium black olives, pitted
1/2 container grape tomatoes
6 oz jar artichoke hearts, chopped
1/2 red onion, chopped
4 oz container feta cheese, crumbled
1/2 of 10 oz can of chick peas
1/4 cup fresh basil, chopped

Prepare uncooked couscous according to package directions. Place cooked couscous in a large mixing bowl, stir in a few drizzles of olive oil to avoid couscous from sticking, set aside.
In a large frying pan, heat up 1 tablespoon olive oil. Add garlic, heat for 30 seconds, add juice of one lemon, heat for additional 30 seconds. Add shrimp, stir for approximately 3-4 minutes, until shrimp are pink. Remove from heat, chop into large pieces, let cool.
Mix remaining 1/2 cup of olive oil with chopped basil and the juice and zest of one lemon. Add shrimp, olives, tomatoes, artichoke hearts, red onion, feta cheese and chick peas to couscous. Drizzle the olive oil dressing over couscous mixture. Mix well. Serve with a nice Pinot Grigio

Serves 6-8.