| Recipes | |
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| Chez John's Kaw-Cajun Olive Salad |
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| 4 cups manzanilla pimemto-stuffed green olives ~ bruised/halved 2 cups ripe black olives ~ bruised/halved 1 cup pickled cauliflower floretts 1 cup mild bananna pepper rings 1 cup pepperoncini peppers ~ stemmed/quartered 1 cup baby pickled pearl onions 1/2 cup red onion ~ sliced thin & rough chop 1/2 cup thin sliced celery & leaves 1/2 cup thin sliced carrot ~ rough chop |
1/2 cup roasted red pepper ~ strips 4-5 cloves fresh garlic ~ sliced thin 1/4 cup chopped fresh parsley 2 tsp leaf oregano 1 tsp leaf thyme 1 tsp red pepper flakes 1 tsp celery seed 1/2 tsp white pepper |
| Directions: Mix all above ingredients well - then, make a vinagrette with 1 cup olive oil & 1/2 cup olive brine...pour over olive salad & refridgerate for 4-5 days. Great on muffalettas, on pizza....or eaten with a spoon right out of the bowl!! Also makes a great olive/pasta salad when tossed with cooked bowtie pasta... |
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BBQ Bob's
Hillsboro, TN. 37342
931-588-7437
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