Memorial Day “Picnic”

 

For Memorial Day I decided to have a “picnic” with finger sandwiches. There’s no cooking involved, and they can all be prepared in advance.  

The “most complicated” was the Atún Escabechado, as it has the most ingredients. The most time-consuming was probably the Curried Egg Salad; the hard boiled eggs were purchased cooked, but they still needed to be chopped. The rest were pretty straightforward.

I cut off all the crusts after the sandwiches were assembled. Finger sandwiches must not have crust! It doesn’t look like much, but there are ten sandwich varieties. Even eating two each of quarter-size finger sandwiches means eating the equivalent of 5 full-size, albeit dainty and not stacked, sandwiches.

I would have loved to do it on the rooftop deck, but they don’t allow glassware, so I’m assuming they won’t allow porcelain plates, either, and I am not fond of disposable cups and plates and tableware. Yes, I have a picnic hamper complete with proper tableware!

1. Taramasalata (Greek fish roe, from a jar) 
2. Cucumber (buttered bread)
3. Lorne Sausage (HP sauce)
4. Smoked Salmon (clotted cream, dill)
5. Mortadella (Japanese mayo)
6. Roast Beef (prepared horseradish sauce)
7. Shrimp Salad (salad cream, black pepper,  dill)
8. Atún Escabechado (canned tuna in oil, olive oil, vinegar, shallot, chopped capers, ground pepper, chopped parsley)
9. Curried Egg Salad (chopped hard boiled eggs, Japanese mayo, curry powder, turmeric, chopped parsley)
10. Chicken Salad (canned shredded chicken in water, drained, salad cream, black pepper, chopped parsley)

Notes:

1. I don’t like cream cheese or sour cream; I couldn’t find crème fraiche, but clotted cream is a good alternative!
2. I think mortadella is superior to bologna. One day I’ll get the necessary ingredients to make a proper mortadella sandwich.
3. Japanese mayo is much better than regular mayo.
4. Salad cream is sorta like Miracle Whip but better.

American Bouillabaisse

 

I was trying to decide between making Cioppino or American Bouillabaisse. I have an American Bouillabaisse recipe, and there are many different Cioppino recipes, so I took inspiration from them and made a modified American Bouillabaisse. There is no fennel (I didn't feel like slicing fennel) or celery (I hate celery), but there are oregano and Italian parsley.  I don’t usually eat bread, but it seems appropriate.

• 1/4 cup olive oil
• 1 shallot, chopped
• 1 tblsp chopped garlic
• 1 cup water 
• 1/4 cup white wine
• 1 15-oz can crushed tomatoes
• 1 shrimp bouillon
• 2-3 sprigs oregano
• 2-3 sprigs thyme
• 2-3 bay leaves
• 1 tblsp crushed red pepper flakes
• salt and pepper to taste
• 1-1.5 lbs frozen seafood, thawed (see below)
• fresh Italian parsley, chopped
•  Italian bread, sliced and buttered

1. In a large pot/Dutch oven, heat olive oil over medium heat. Add the shallots and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute more.
2. Add the water, wine, tomatoes, bouillon, herbs (except parsley), and red pepper flakes,  and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Add salt and pepper to taste.
3. Bring the broth to boiling. Add the raw seafood, then turn the heat to low to simmer covered until the seafood is thoroughly cooked, about 5-10 minutes. Add the cooked seafood to heat through.
4. Ladle into individual serving bowls and garnish with chopped fresh parsley. Serve with buttered Italian bread.

ADDITIONAL NOTES

Raw

• Cod (cut into large bite-sized chunks)
• Sea Scallops
• Shrimp (peeled and deveined)

Cooked

• Clams in the shell
• Crab legs in the shell
• Mussels in the shell
• Octopus legs
• Squid