Sprats et de la Vache Qui Rit Rusk Canapés

Sprats and French Laughing Cow Creme Swiss Cheese on Golden Sesame Rye Rusk Canapes!

    This is a nice canape platter that features sprats.  Sprats are very popular in England and europe.  Sprats are not sardines, herring or anchovies.  Sprats are a different species of fish.  Sprats and herring are often sold as sardines.  True sardines look nothing like sprats.  Sprats have a unique flavor of their own.  Fresh sprats can be cooked like lake smelts.  Most canned sprats are lightly smoked and packed in oil.  I used lightly smoked canned sprats for this canape recipe.

    The Laughing Cow is a very famous French brand of cheese.  The Laughing Cow brand is made by the French Bel cheese company.  Laughing Cow is a soft fresh pasteurized cow's milk cheese that is available in a few different flavors.  Swiss cheese flavor is the type of Laughing Cow that I used for this canape recipe.  Laughing Cow cheese can be easily spread.  Laughing Cow cheese is low in calories and it was once featured in the famous Miami Diet Plan!

     Rusk is a twice baked bread toast or dry biscuit.  I used a very nice brand of pre sliced and toasted rye bread and sesame rusk that was imported from Slovenia.  Marco Polo was the brand name.  Petite slices of rusk are very popular for making canapes.

     Sprats et de La Vache Qui Rit Rusk Canapés Recipe:

     Invert an open can of lightly smoked sprats on a dish.

     Carefully separate the sprats without damaging them.

     Count the sprats.  There is usually 8 to 10 sprats in a can.  For every sprat in the can, you will need one slice of rusk.  My can had 8 sprats, so that will be the number of canapes for this recipe. 

     Place 8 golden rye and sesame rusk slices on a counter top.

     Spread a thin layer of Laughing Cow soft creme swiss cheese on each slice of rusk.

     Place 1 thin slice of tomato on two of the rusk slices.

     Place 2 thin slices of artichoke heart on the other six slices of rusk.  (Seasoned fancy artichoke hearts that are packed in olive oil are nice for this canape recipe.)

     Place a pinch of fine chiffonade sliced romaine lettuce on each slice of rusk for color.  (A neutral flavored lettuce is best for this canape recipe.  A strong herb may overpower the flavor of the mild cheese.  The lettuce is really only used for color in this recipe.)  

     Place 1 lightly smoked sprat on each slice of rusk.

     Place a small dab of ajvar on the middle of each sprat.  (Ajvar is minced sweet red bell pepper, eggplant, garlic and chile pepper.  Ajvar is sold in jars at most Greek markets.)

     Place a thin slice of Grecian yellow fefferoni on the ajvar on each canape.  (Greek yellow fefferoni is a long skinny yellow finger pepper.)

     Arrange the canapes on a platter.

     Garnish the platter with a few fine olives.

     I used a French title for this recipe, because sprats and Laughing Cow cheese are popular French items.  Rusk is popular in France too.  There are a couple of Greek condiments that are on each canape that are also commonly used in the Provence region of France.  Ajvar is similar to French Provence vegetable spreads.  

     The flavor of the canapes are very pleasing!  Sprats have such a nice light smoked fish flavor.  Creme swiss flavored Laughing Cow cheese has such a nice tasting flavor that is perfect for the sprats.  The condiments and vegetables add unique flavors of their own.  Canapes are meant to be interesting tasting. Passing these Sprats et de La Vache Qui Rit Rusk Canapé at a social gathering will bring compliments and smiles!  Yum!  ...  Shawna

               

      

      

Macaroni with Broccoli Ham and Mornay

Gourmet Mac & Cheese!
  
     Mornay sauce has been around for a long time.  It seems like mornay sauce becomes popular for a few years and then it fades away, only to become popular again a few years later.
     Classic sauce mornay is a French white wine and white cheese flavored supreme sauce.  A chicken veloute made with a white roux instead of a blonde roux is the mother of the supreme sauce.  When mornay is properly made, it is silky smooth with a wonderful elegant flavor.
     A second style of mornay is made in less formal restaurants and low budget restaurants.  Mornay that is made with bechamel as the mother sauce is much cheaper to make.  Most casual dining customers cannot tell the difference or they simply do not care.  A gourmand can tell the difference between a classic mornay and a bechamel mornay.
     Since macaroni and cheese is a comfort item and because I do post plenty of easy recipes for those who have no extra time for gourmet cooking, I chose to use the bechamel version for this recipe.  The bechamel mornay sauce still has a rich white wine and white cheese flavor that people expect to taste.
     It is important to use a good dry white wine to make mornay.  A wine that you would be happy to drink is what should be used to make this sauce.  Mornay is not quite as heavy as a bechamel sauce, because there is so much wine in the sauce.
     The best white cheeses for a mornay are emmentaler (swiss cheese), Lorraine Swiss (baby swiss), madrigal and gruyere.  White cheddar and parmesan cheese can be used to make mornay, but the flavors of those two cheeses can be distracting.  The flavor of a good bechamel mornay version is similar to a white cheese fondue that is thinned with a creme sauce.
     Broccoli is often served with mornay sauce as a side dish.  Mornay goes well with ham too.  I have posted a few recipes in this blog that have featured bechamel style mornay sauce in the past.  Mornay is one of those classic sauces that never seems to completely fade away!
   
     Mornay Sauce (Bechamel Version): 
     The mother sauce for this mornay version is basic bechamel.  Any white cheese can be used, but emmentaler or gruyere is best.   
     Heat a sauce pot over medium/medium low heat.
     Add 5 pats of unsalted butter.
     Add an equal amount of flour, while constantly stirring, to form a roux.
     Stir till the roux becomes a white color, with very little hazelnut aroma.
     Add 1/2 cup of dry white wine.
     Stir till the wine thickens with the roux.  The alcohol will evaporate.
     Add 1 cup of milk while whisking.
     Add 1/3 cup of cream.
     Stir as the sauce heats and thickens to a very thin sauce consistency.
     Reduce the temperature to low heat.
     Add sea salt and white pepper.
     Gently simmer and reduce the sauce, till it becomes a thin sauce consistency.
     Add 3 ounces of grated Lorraine Swiss cheese (mild baby swiss cheese).
     Stir till the cheese melts into the sauce.
     The sauce should now be a medium thin cream sauce consistency.  Simmer and reduce, if it is too thin.  Add milk if the sauce is too thick.
     Keep the sauce warm over very low heat.
 
     Macaroni with Broccoli Ham and Mornay: 
     This recipe makes 1 serving!  This is not a baked macaroni and cheese version.  Not every macaroni is best when baked, especially if a vegetable like broccoli is added.
     Cook 1 portion of macaroni pasta in boiling water over high heat, till the pasta almost becomes al dente.
     About one minute before the pasta finishes cooking, add 1/2 cup of bite size broccoli florets.
     Blanch the broccoli with the pasta, till the pasta becomes al dente.
     Drain the water off of the macaroni and broccoli.
     Place the macaroni and broccoli in a mixing bowl.
     Add 3 ounces of small bite size pieces of ham.
     Add just enough of the warm mornay sauce, while stirring, to generously coat the ingredients with the sauce.
     Place the macaroni with broccoli ham and mornay into a shallow soup bowl.
     Try to expose a few pieces of the broccoli and ham on the surface of the pasta.
     Garnish with an Italian parsley sprig.
  
     The warm aromatic wine and cheese flavor of a good mornay is captivating!
     The mornay should be a medium thin sauce consistency.  The complimentary flavors of the ham and broccoli add to the appeal.  Yummy!  ...  Shawna  

Grecian Manouri and Kefalograviera Cheese Tomato Salad

Simple and delicious!
   
     Tomatoes and good cheese are a great combination for a simple salad platter.  This cheese and tomato platter can be served year round, but it is best when ripe local tomatoes are in season.  I chose a very nice ripe Roma tomato for this platter.
     Both of the Grecian cheeses are made from sheep's milk.  Manouri cheese has a fresh soft texture and it has a very nice delicate flavor.  This kefalograviera is aged but not quite sharp in flavor.  The kefalograviera has a mellow Italian romano cheese kind of flavor.  Both cheeses are perfect with tomatoes.
   
     Olive Oil Herb Dressing Recipe:
     For this cheese platter, the dressing should have a very mild flavor that is not overly acidic.  Basically, the dressing is a flavored olive oil.  Virgin olive oil is far too strong of a flavor for this salad platter.  Regular pomace olive oil should be used to make the dressing.  Keep in mind that only a tiny drizzle of the dressing is needed!
   
     Place 1 teaspoon of water into a small bowl.
     Add 1/2 teaspoon of white wine vinegar.
     Add 1 pinch of sea salt and black pepper.
     Add 1 tiny pinch of ground mild red pepper.
     Add 1 tiny pinch of oregano.  (Rub the oregano between your fingers as you add it to the bowl.)
     Add 1/4 teaspoon of garlic paste.
     Drizzle 1 1/2 tablespoons of olive oil into the bowl while briskly stirring.
     The oil should be partially emulsified by the stirring.
     Set the dressing aside for 10 minutes, so the flavors meld.
     Stir the dressing before serving.
   
     Grecian Manouri and Kefalograviera Cheese Tomato Salad Assembly:
     Cut a ripe Roma tomato into thin slices.
     Slightly overlap each of the tomato slices in a circular pattern on a plate, till the serving area of the plate is completely covered.
     Cut a thin wedge of kefalograviera cheese into 5 thin long triangular shaped pieces.
     Arrange the kefalograviera cheese on the tomato slices in a star shaped pattern.
     Cut a thick slice of manouri cheese.
     Cut the thick manouri cheese slice into 5 small long triangular shape pieces.
     Arrange the manouri triangles into a star pattern between the kefalograviera slices.
     Place a few small pieces tango lettuce leaves on the center of the plate.
     Place a few small thin pieces of bermuda onion around the lettuce.
     Drizzle a very small thin stream of the olive oil herb dressing over the center of the cheeses around the plate.
   
     Delicious!  Two of Greece's finest mild cheeses and ripe tomatoes creates a very nice tasting salad platter.  The olive oil herb dressing adds a nice traditional Grecian flavor that is perfect for the cheese and tomatoes.  If you like Italian insalata caprese, then you will love this simple salad.  Yum!  ...  Shawna   

Greek Torpedo

Yummy torpedo sandwich!
   
     Torpedo sandwiches are basically the same as a sub sandwich.  The crusty baguette is usually a little bit skinnier than a regular sub sandwich baguette style loaf.  The round or pointed end of the baguette is not cut off when making a torpedo sandwich.  Many specialty sandwich shops intentionally taper the torpedo baguette loaf to a point when making the bread for torpedo sandwiches.
     The choice of lunch meats and cheese on this Greek Torpedo can be found in a Greek delicatessen.  A combination of Greek lunch meats and sausage gives this torpedo a very nice flavor.
     The cheese is a mild Grecian kefalograviera.  Kefalograviera is a sheep's milk cheese that has a similar flavor to Italian romano cheese.
     Ajvar is spread on the bread.  Ajvar vegetable spread is is popular in Greece.  Ajvar is made of minced sweet red bell pepper, eggplant, garlic and chile peppers.
   
     Greek Torpedo Sandwich Recipe:    
     Cut an 8 to 10 inch long piece of a thin baguette bread loaf.  (Do not trim the pointed end of the bread off!)
     Cut the bread in half lengthwise.
     Spread a thin layer of ajvar on the bottom half of the torpedo bread.
     Place a thin layer of lettuce leaves on the ajvar.
     Place a layer of thin sliced tomato on the lettuce.
     Sprinkle some chopped bermuda onion over the tomato layer.
     Place a layer of thin sliced kefalograviera cheese over the onions and tomatoes.
     Overlap a few thin slices of bolshevic loaf over the cheese.  (Bolshevic loaf is an Indiana specialty.  Any head cheese loaf can be substituted.)
     Overlap thin slices of soppressata over the bolshevic head cheese.
     Overlap thin slices of Grecian cured beef sausage (lovcka) over the soppressata.
     Place a few thin slices of svinjski vrat (cured smoked pork neck) over the sausage.
     Place some thin sliced Greek peppers over the meats.
     Drizzle a little bit of virgin olive oil on the top half of the torpedo bread.
     Sprinkle 1 pinch of oregano over the oil.
     Place the torpedo bread top on the sandwich.
     Set the Greek Torpedo on a plate.
     Garnish the plate with lettuce leaves, fruit or peppers.
   
     This sandwich is a mouthful!  Most experienced sandwich eaters will squeeze the torpedo bread, till it becomes flat enough to fit in the mouth.  That first bite of a torpedo sandwich is always a big one.  This is a big hearty Greek deli style sandwich that is full of great flavors.  The Greek lunch meats, ajvar and cheese make this Greek Torpedo taste quite different than an Italian submarine sandwich.  This is a delicious torpedo!  Yum!  ...  Shawna  

Honey Teri Turkey Rice Noodles - Children's Platter!

Yummy Children's Platter!
   
     I do post a recipe for children occasionally.  This honey teri turkey rice noodle recipe is a nice children's entree.  The flavors are gentle, light and quite appealing for a child.
     About 2 years ago, I was transferred to a few different cities.  I spent quite a bit of time in motels while relocating.  I personally do not own a television, nor do I want to have one in my home.  While in motels, I did occasionally watch a few television programs.
     One program that I watched was a cooking show that featured great chefs, who were asked to create a 3 course meal for children.  The chefs had some entertaining ideas for their children's recipes.  The presentations of the food were extremely creative and the food had a carnival like flair!
     After it was all said and done, the children that the chefs served, rated the chef's cuisine.  This really made an impression on me.  No matter how extravagant the presentation of the children's food was, the only thing that was important to the children was the flavors and textures of the food!  In fact, the children's main focus was on the flavor of the food!  It was surprising to see the children making comments about how they preferred an item that was healthy to eat, during the three course meal.
     With those thoughts in mind, I created this simple children's platter with no gimmicky presentation of the food.  This platter of children's food was designed with health in mind.  A balance of natural energizing food and nutrients is part of the design.  Honey for immediate energy and carbohydrates for the next day's energy.  Raw fruits and vegetables are on this platter.  Protein from goats milk yogurt and turkey is very clean and healthy.  The fruits were bathed in roasted coconut milk.  The sweet adzuki been paste cake is a charming petite children's dessert.
     One thing that I remember from childhood, is how a particular tray or plate can become a favorite item for a child to dine with.  Cafeteria style trays are appealing to young children.  The individual wells on the tray separate the ingredients.  Children like to see items separated on a platter, because children like to experiment with creating new combinations of flavor on the tray!  The turkey pieces may end up being dipped in the coconut milk or in the honey yogurt.  The tomatoes may end up being mixed with the rice noodles.  Kids like to play chef!
     A comic design theme that is printed on a cafeteria style platter adds even more appeal.  Children like to play make believe with the characters on a plate.  Kids even try to feed the food to the printed characters on the plate!  Expect some silly noises when the children start getting creative with the food!
     Noodles are a favorite of nearly every child.  I chose freshly made rice noodles from the asian market for this entree.  The noodles are full of flavor, even though they are very lightly glazed.  Saucy noodles can end up being a mess when children are eating.  Glazed noodles make almost no mess.  Round long soft noodles are at the top of a child's list of favorites.  Children love to slurp up noodles while dining!
   
     Honey Teri Turkey Rice Noodles - Children's Platter Recipe:
     The fresh rice noodles only take a few minutes to make, so it is best to set up the rest of the platter first!
     Cut 3 small pear tomatoes in half.
     Place the tomato halves in one of the small wells on the platter.
     Place 1 tablespoon of goats milk yogurt into a small cup.
     Add 1 teaspoon of honey.
     Stir the ingredients together.
     Spoon the honey yogurt over the tomatoes.
     Place a hopia hapon in the center well.  (Hopia Hapon is a small fancy cake with a Japanese adzuki sweet bean paste filling.  Hopia cakes can be found in an asian market.)
     Place 1 trimmed strawberry in the third small well.
     Place 2 small pieces of cantaloupe in the well.
     Place 2 small pieces of honeydew in the well.
     Shake a can of roasted coconut milk, so the coconut bits become suspended in the clear roasted coconut liquid.
     Pour a little bit of the roasted coconut milk over the fruit.  (Roasted coconut milk is packaged in soda cans.  Roasted coconut milk can be found in an asian market.)
     Heat 3 cups of water over medium heat.
     Add about 1 to 2 ounces of roasted turkey breast that is cut into small bite size square shapes.
     Add a children's portion of fresh round long rice noodles.
     Boil the noodles and turkey gently, till the ingredients become hot.
     Drain the water off of the hot noodles and turkey pieces.
     Place the hot turkey and noodles into a bowl.
     Add 1 tablespoon of honey.
     Add 1/2 tablespoon of bottled teriyaki sauce.
     Toss the ingredients together.
     Use tongs to place the honey teri turkey noodles in the large well of the platter.
   
     Delicious!  Yes, this children's platter entree was taste tested by me!  Ha Ha!  None of the flavors are overpowering or "yucky."  Yucky is a child's famous negative reaction to food that is not liked!  The flavors on this children's platter have a natural appeal.
     The nutritional quality of this meal is good, but it is not a model for every meal that is should be served to a child.  Beans, root vegetables and leafy vegetables are necessary.
     This plate of food has plenty of carbohydrates and very little sugar.  Sweet bean paste in the cake is actually a fermented sweet high protein carbohydrate.  A meal like this will point a child in the direction of healthy eating habits, as well as help to develop interests in good food.
     The teriyaki noodle glaze flavor is diluted with honey and it has a very nice mild flavor that appeals to children.  This is a yummy platter of children's food!  ...  Shawna
   
   
         

Dry Cured Sausage Banh Mi

     This is not quite a traditional Vietnamese banh mi sandwich, but the flavors go well together.  Sliced dry cured sausage is not considered to be an official Vietnamese lunch meat.  The dry cured sausages for this banh mi were from Italy and Greece.

     There are plenty of authentic asian dry cured sausages to choose from, if you wish to use an asian style sausage for this recipe.  I have posted a few recipes that feature Chinese 7 spice sweet dry cured sausage in this blog.  The flavor of that Chinese sweet sausage would be perfect for this banh mi.
     Banh mi is not only made with lunch meats.  Steamed meats, stir fried meats, roasted meats, meatballs, meatloaf and stewed meats are also used to make banh mi.  The meats can also include seafood.  Steamed, chilled or fried tofu is used in place of meats on many vegetarian banh mi sandwiches.
     While I was at the small local asian market yesterday, I picked up the banh mi bread and a few ingredients to make these sandwiches.  I noticed that the store had sold all of the Chinese sweet 7 spice sausages, before I got there.  What remained in the sausage case was Italian soppressata and Spanish chorizo sausages.  Both of those sausages are popular in asian cuisine.  I then thought to myself "Why not!"  I had soppressata in my refrigerator.  The northern Grecian lovcka sausage in my refrigerator had a nice flavor for sandwiches too.
     Mayonnaise and daikon radish are almost always part of a banh mi.  Pickled carrots or pickled vegetables are commonly used to make banh mi too.  While at the asian market, I purchased a package of marinated daikon radish.  Marinated daikon radish is perfect for making banh mi.
     Keep in mind that banh mi are supposed to be cheap street vender style sandwiches.  The portion of meat should be small!  Only one or two ounces of meat is all it takes to make a banh mi sandwich.
   
     Dry Cured Sausage Banh Mi Recipe:     
     Cut a slit into one side of a banh mi mini baguette sandwich roll.
     Pry the roll open with your fingers.
     Remove as much of the pith from the bread as can with your fingers.
     Spread mayonnaise on the bread.
     Place a few small fancy lettuce leaves on the bottom half of the sandwich.
     Place a few thin slices of soppressata on the lettuce.
     Place a few thin slices of lightly cured beef sausage on the soppressata slices.  Any lightly cured beef sausage can be used for this recipe.  The Grecian lovcka was a sausage that I just happened to have on hand.
     Place 1 handful of marinated daikon radish strips on the lunch meats.
     Sprinkle some thin match stick cut peeled broccoli stems over the radishes.
     Sprinkle some thin matchstick cut carrots over the broccoli and radishes.
     Place a few large diced pieces of bermuda onion on the sandwich.
     Place the banh mi sandwich on a plate.
     Garnish the plate with tiny lettuce leaves and mild pickled chile peppers.  (I used Grecian yellow fefferoni as the garnish.)
     Place a hopia hapon adzuki sweet bean paste cake on the plate as an accompaniment.
   
     This dry cured sausage banh mi sandwich tastes great!  Only enough sausage is placed on the sandwich to give the bread some flavor.  The bulk of the ingredients on a banh mi are vegetables.  The marinated daikon radish adds a nice flavor.  The hopia hapon is a nice sweet treat.  Yummy!  ...  Shawna 

Banh Mi Dac Biet - Special Combo Banh Mi

Yummy!
   
     Banh mi has become very popular in the last few years.  Banh mi is a Vietnamese and French fusion sandwich that originated in Vietnam.  Banh mi basically translates to special bread.
     The bread is a French wheat flour mini baguette that has a high proportion of rice flour.  The rice flour creates a soft textured pith.  A slit is cut into the mini bread loaf and most of the bread pith is removed.  The bread is then stuffed with a mixture of traditional Vietnamese ingredients and French ingredients.
     Vegetable banh mi is the most popular kind of banh mi.  Banh mi can be made with pate, lunch meats, pork, fish, meat balls, sausage, tofu and several other ingredients.  Only a small portion of meat is placed on a banh mi sandwich.  Vegetables make up the bulk of the ingredients.  Mayonnaise is another French item that is spread on most banh mi sandwiches.
     Daikon radish is almost always placed on banh mi.  Many times, Vietnamese herbs take the place of lettuce.  Sliced tomato and onion are commonly placed on banh mi.  Cheese is rarely placed on banh mi, because cheese is not popular in asia and it is not commonly made there.  Tofu is used like cheese on banh mi sandwiches.
     Banh mi has become part of the street vendor food craze.  There are some very popular banh mi restaurants in Chinatown, Las Vegas.  Because there is only a small portion of meat on banh mi, these sandwiches are sold at a very low price!
     When dining at a banh mi restaurant, it is common to see people eating a variety of several banh mi sandwiches in one sitting.  A Las Vegas news paper food writer wrote a restaurant review about one of the banh mi restaurants in Chinatown.  The writer stated that he ate one delicious banh mi after another, till he could eat no more!  He said that he honestly wanted to try every banh mi that was on the menu at that shop.  The flavor of little banh mi sandwiches is that good!
     I made a special trip to a local asian market to get the bread and a few ingredients to make this sandwich with.  Asian markets carry many interesting specialty items that add an interesting to to an entree.  I found vacuum sealed packages of marinated seasoned daikon radish strips.  The flavor of the marinated radish is incredibly good!  Vacuum sealing when marinating is a modern technique that is taught in good chef schools.  The marinade is forced into the food that is being marinated and the flavor permeates the food.
     I also purchased a small package of hopia hapon.  Hopia snack cakes originated in the Philippines and Fiji.  Hopia hapon translates to Japanese hopia.  Hopia is like a fancy fig newton, but it is filled with a variety of different bean pastes, or bread crumb pastes with candied fruit.  The hopia hapon dough is a soft cake type cookie dough.  Hopia hapon is filled with sweet adzuki bean paste and it has a delicious flavor.  Hopia snack cakes are commonly formed into fancy pretty shapes.  Hopia hapon is a nice sweet snack to serve with a banh mi sandwich!
     Special combo banh mi is made with a couple of lunch meats.  One of the lunch meats for a specal combo is usually head cheese.  I used the local Indiana bolshevic loaf head cheese to make this sandwich.  Any head cheese variety can be used.  The second lunchmeat for a special combo is usually a pork lunch meat.  Any thin sliced pork lunch meat can be used.  I chose to use a sliced dry cured and lightly smoked pork neck lunch meat for this special combo banh mi.  Smoked pork neck and roasted pork neck can be found in many regions of asia.
   
     Banh Mi Dac Biet Recipe:
     Cut a slit just short of end to end on a small banh mi bread loaf.  The slit should be cut at a 45 degree angle vertically into the bread.
     Open the slit in the bread with your fingers.
     Use your fingers to remove most of the pith inside the bread.
     Spread a thin layer of mayonnaise inside of the bread.
     Place a layer of fancy baby lettuce leaves on the bottom half of the sandwich.
     Place a few thin slices of head cheese on the lettuce.
     Place a few thin slices of pork lunch meat on the head cheese slices.  (The total amount of lunch meats on this banh mi should be 2 ounces or less!)
     Place a handful of marinated daikon radish on the lunch meats.  (Thin slices or thin strips of fresh daikon radish can be used in place of marinated daikon radish.)
     Place some thin slices of cherry tomatoes on the daikon radish.
     Place a few pieces of large diced bermuda onion on the sandwich.
     Place the sandwich on a plate.
     Garnish the plate with a small lettuce leaf and a strawberry.
     Place a hopia hapon on the plate.
   
     Delicious!  Special combo is a fitting name for this great banh mi sandwich!  Yum!  ...  Shawna       

Grecian Deli Meat Platter

Delicious casual deli food!
     There is such a big difference in quality between commercial domestic deli meats and hand crafted old world style deli meats.  There really is no comparison.
     Sure, domestic mass produced deli meats are cheap, but they really lack quality.  By quality, I mean good texture, flavor and authenticity.  Old world hand crafted deli meats are much more healthy to eat.  There is no long list of chemicals, preservatives, flavoring agents or artificial coloring in old fashioned traditional deli meats.
     Europe and eastern europe have strict purity laws concerning growth hormones and antibiotics for raising livestock.  There is no genetically modified food in europe.  There are european laws that ban GMO livestock feed too.
     Traditional old fashioned methods are the best!  Respect for tradition is the marquis of fine hand crafted deli meats.  The superior flavors, textures and quality are easily noticed when tasting old world hand crafted deli meats.
     Whether it is a social gathering or simply sitting and watching a sporting event, a platter of deli meats is a nice choice.  When the game becomes boring, the great flavors on a good deli meat platter can be inspiring.  Good deli meats trigger conversation, just like good cheese and wine.
     Deli meat platters can be seasonal mood elevators too.  A cheery platter of deli meats can boost the spirit in cold weather.  In hot summer weather, a nice deli meat platter is perfect for an afternoon of lazing in the shade.  Deli meats, bread, cheese and wine are a traditional romantic picnic basket for spring and summer.
     When designing a deli meat platter, it is best to go with a theme.  The theme for this recipe blog deli platter is popular Greek deli cold cuts and accompaniments.  Just like a good Italian antipasto deli meat platter, the design has to be appealing to the eye.  I used an old traditional design for this deli platter recipe of leaving no empty spaces on the platter.  Open and airy clean designs are good too.  Today just happened to be a Saturday and there are plenty of sporting events to watch.  Most sport fans tend to like a full plate of food rather than an open and airy plate food, while mindlessly viewing a game and snacking!
     When placing deli meats on a platter, it is best to use simple patterns of rows, circles or "S" shapes.  The deli platter design must leave room for condiments and bread.  Pickles, olives, peppers or onions are good for filling the blank spaces on a platter.  For sauces, dips or spreads, it is best to place them in a ramekin.
     Grecian Deli Meat Platter Ingredients:  
     For this Grecian theme platter, a mixture of seven different spicy Greek olives were used as condiments.
     Mild red northern greek chile pepper and yellow fefferoni were also used to garnish this platter.
     A ramekin of ajvar vegetable spread was placed on the plate.  Ajvar is a thick minced spread of sweet red bell pepper, eggplant, garlic and chile pepper.  Ajvar is very healthy to eat!
     Sliced crusty mini baguette style bread is a good choice for a Grecian deli meat platter.
     Svinjski Vrat:
     Thin sliced dry cured and lightly smoked svinjski vrat is a very popular deli meat in Northern Greece.  The flavor of this pork neck cut of meat is incredibly mellow and rich tasting!
     "Lovcka":
     The round sausage was described as being "lovcka" by the deli clerk, where I purchased this item.  I'm not quite sure that the name that she called this item was correct.  I have seen a few different Greek and Balkan regional names for this type of sausage in the past.  This is a peppery beef sausage that can contain pork.  This sausage was lightly cured, partially dried and then cooked.  The flavor is very light with no strong aftertaste.  There is no salty flavor in this Northern Greek sausage either.  This "lovcka" is a perfect sausage for a summer deli meat platter.
     Sopprassata:
     Soppressata is a very popular sausage in every mediterranean country, especially in Greece.  Soppressata is dried cured sausage that is native to Italy.  The same dried and cured sausage making technique is commonly used in Greece to make several types of native dried sausages.  Just like in Italy, sopprassata usually accompanies cheeses in Greece.  Sopprassata has a rich, dense, hard texture and it has a wonderful aged cured flavor that is perfect for a Grecian deli meat platter.  Honestly, I have never seen a Greek delicatessen that did not offer sopprassata sausage!
     Bolshevic Loaf:
     The light colored very thin sliced Greek deli meat on this platter is bolshevic.  Bolshevic loaf is a specialty of the state of Indiana.  There is a large population of Greeks and Bulgarians in northwest Indiana.  Bolshevic loaf is actually a head cheese or brawn.  The French name for head cheese is fromage de tete.  The brain of an animal is never used to make head cheese.  Only the meat scrapings from the head are used.  The meat is held together with aspic.  Pickled head cheese is called souse.  Bolshevic loaf is not pickled.  The meat scrapings in bolshevic are chopped and there are no large pieces of meat.  The bolshevic mixture is tied in a large stomach lining casing.  The flavor of bolshevic loaf is very mild and it has a smooth aspic gelatin texture.  Bolshevic loaf can be found in every Greek deli in northeast Indiana.  If you like exotic head cheese, then bolshevic loaf is a must try!
     Even though the ingredients for this Grecian deli meat platter come from northeast Indiana, it is truly an authentic Grecian platter of deli meats.  In America, there are many communities where old world traditions live on.  The same traditional old world techniques and the quality of the ingredients are the same as back home in the old countries.
     This is a Saturday and there are sporting events to watch, while snacking on this fine Grecian deli meat platter.  Personally I don't like any professional sports, except for two exceptions.  Horse racing and Lingerie Football League!  I was athletic in high school and I love watching the girls play in the American Lingerie Football League.  They really do play ball!  I'll be cheering for the Las Vegas Sin LFL team this season.  Go Sins!  Yum!  ...  Shawna