Am I kidding? No. My husband is from Louisiana. We have vacationed in New Orleans, many times. I absolutely love New Orleans’ French Quarter. However, my husband has always declined to vacation during Mardi Gras season.
“Why?”
“Because there are people. Huge crowds of people. Loud people who toss/throw things at you. They also get drunk and. . .” he explained.
I got the idea. He was probably correct. Reality-Mardi Gras might be too intense (recalling my experience with the man and the tickle-feather at the Renaissance Faire which did not end well).
Still, the origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Bourbons. From here, the traditional revelry of "Boeuf Gras," or fatted calf, followed France to her colonies.
On March 2, 1699, French-Canadian explorer Jean Baptiste Le Moyne Sieur de Bienville arrived at a plot of ground 60 miles directly south of New Orleans, and named it "Pointe du Mardi Gras" when his men realized it was the eve of the festive holiday. Bienville also established "Fort Louis de la Louisiane" (which is now Mobile) in 1702. In 1703, the tiny settlement of Fort Louis de la Mobile celebrated America's very first Mardi Gras.
My day job requires interaction with staff, students, and social events. I enjoy preparing regional meals. I also like to throw family parties and get-together s with a small group of close friends.
Each year I host a “Mardi Gras” dinner party (I am an Introvert, remember. No wild dancing or bead-throwing on the agenda).
If you’ve ever traveled to New Orleans or are familiar with bayou cuisine, you may have tried a muffuletta. It’s one of my all-time favorite sandwiches.
Muffuletta is both the name of a Sicilian sesame bread - and the name of a sandwich created by Italian immigrants (one branch of my family-tree originated in Sicily) in NOLA using the same bread. The sandwich combines Italian deli meats and cheeses with olive tapenade to create a layered sandwich unlike any other.
It’s Carnival season and there’s no shortage of delicious food to enjoy before, during, and after Fat Tuesday. If you’re having a Mardi Gras party, this slow cooker muffuletta dip is the perfect appetizer to serve to your krewe.
You can transform this quintessential New Orleans sammie into a dip for easy enjoyment at any party. Plus, it’s research for my WIP set in New Orleans.
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| Hamilton Beach Slow Cooker |
In a small slow cooker crock, combine giardiniera, cream cheese, chopped provolone cheese, cubed salami, and olives. Giardiniera is an Italian relish made of pickled vegetables. You can find it at the grocery store near the pickles.
Slow Cooker Mardi Gras Muffuletta Dip
Ingredients
1 jar (16 ounces) giardiniera, drained and coarsely chopped (Walmart—which I discovered by accident— Muffuletta mix in a glass jar).
2 packages (8 ounces each) cream cheese
1 package (8 ounces) sliced provolone cheese, coarsely chopped
4 ounces hard salami, cut in small cubes
1 cup sliced pimento stuffed olives
½ cup sliced olives
Pita chips/muffuletta bread
Instructions
In a small slow cooker crock, combine all ingredients except pita chips.
Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 to 4 ½ hours. Stir occasionally.
Serve with chunks of muffuletta bread/pita chips.
After your party, indulge in a steaming cup of coffee with chicory and hot milk while reading an exciting novel available at BWL Publishing.
Laissez Les Bons Temps Rouler!
https://books2read.com/Lynx and my other novels, too!
