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How To Make Mustard Garlic Herb Paste

Mustard Garlic Herb Paste – For Summer Grilling

Originally Published on MAY 25, 2021 BY MARIE 2 COMMENTS


Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

herb paste

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

herb box

I used a mix of basil, parsley, thyme, and rosemary. Each herb carries its own intense flavor which pairs nicely with grilled foods but feel free to create your own combo that you might prefer.

cut herbs
marinated chicken

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

marinated kabobs

Brush it all over veggies, chicken, beef, pork, and even fish, the more the better!

grilled chicken

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

grilled herb paste kabobs

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

Mustard Garlic Herb Paste – SFor Summer Grilling

Print Consider double or tripling this recipe, it’s that good! Author: Marie

Ingredients:

  • 2 cups of herbs like parsley, basil, thyme, and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste

Instructions:

  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY
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RELATED:

Eat Your Invasives With This Garlic Mustard Pesto Recipe! — Friends of Rye Nature Center

Roasted Garlic Grainy Mustard – Recipe – FineCooking


The Fourth Turning. Where Are We Right Now?

About Half Way Through the 4th Turning, the Second Half Gets Real Crazy!

Dateline: Creve Coeur, MO. USA/May 12th, 2021/By: Jeffrey L. Klump


In 1997, a book was published that detailed the history of the United States and of the world in general and the book broke down events in history into four cycles.

The title of the book was The Fourth Turning.

The book was written by William Strauss and Neil Howe.

Neil Howe has been most interviewed since the best seller was released.

Howe broke down these cycles into “turnings” of history.

These turnings are broken down into approximately 20 year periods of time.

The first turning is described as a “High”.

Old Prophets die, Nomads enter elderhood, Heroes enter midlife, Artists enter young adulthood—and a new generation of Prophets is born. This is an era when institutions are strong and individualism is weak. Society is confident about where it wants to go collectively, even if those outside the majoritarian center feel stifled by the conformity.

The second turning is an “Awakening”.

Old Nomads die, Heroes enter elderhood, Artists enter midlife, Prophets enter young adulthood—and a new generation of child Nomads is born. This is an era when institutions are attacked in the name of personal and spiritual autonomy. Just when society is reaching its high tide of public progress, people suddenly tire of social discipline and want to recapture a sense of personal authenticity.

The third turning is classified as an “Unraveling”.

Old Heroes die, Artists enter elderhood, Prophets enter midlife, Nomads enter young adulthood—and a new generation of child Heroes is born. The mood of this era is in many ways the opposite of a High. Institutions are weak and distrusted, while individualism is strong and flourishing. 

The fourth turning is a “Crisis”.

Old Artists die, Prophets enter elderhood, Nomads enter midlife, Heroes enter young adulthood—and a new generation of child Artists is born. This is an era in which America’s institutional life is torn down and rebuilt from the ground up—always in response to a perceived threat to the nation’s very survival. Civic authority revives, cultural expression finds a community purpose, and people begin to locate themselves as members of a larger group. In every instance, Fourth Turnings have eventually become new “founding moments” in America’s history, refreshing and redefining the national identity.

According to Howe, 2008 began the fourth turning and says it may last until 2030.

If so, we are about halfway through the fourth turning.

Even Neil Howe didn’t foresee what was coming in 2020.

Pandemic, lockdowns, mask-wearing, toilet paper mania, riots, economic upheaval, chaotic election, vaccines and that was just in one year!

The year 2021 is getting off to a robust start with inflation rampant and hyperinflation knocking at the door of the world’s reserve currency, the U.S. dollar.

In February of 2021, Dr. Michael J. Burry of the “the Big Short” fame posted a tweet that went viral regarding inflation and hyperinflation of the U.S. dollar.

Burry warned that a rapid increase in the money supply, which has been going on under Trump for four years and now Biden, would lead to catastrophic consequences for the dollar.

Burry received a visit from the government shortly after that tweet.

The SEC showed up at his doorstep.

They weren’t there to question him about his involvement with GameStop.

Burry had a huge following on Twitter until he removed his profile last month.

I spoke with him briefly last week and via email and he told me that he will keep his thoughts to himself from here on out.

I got the impression that the Fed’s put the scare into him.

The year 2021 will be the year everything collapses from the U.S. stock and bond markets to the United States government, and all Western governments.

Everyone will be rushing into commodities and precious metals like gold and silver, and the rush into cryptocurrency, like Bitcoin, will continue.

The gold price and the price of silver have been manipulated by the Federal Reserve and Wallstreet banks like J.P. Morgan, for decades.

In the end, the Federal Reserve Bank loses control of everything.

Financial and economic events are not the only problems facing America and the world.

You are already seeing political upheaval in France, and the Middle East.

These will spread elsewhere and quickly.

France is mentioned prominently in prophecy.

Another issue that almost no one knows about and what NASA has been talking about is the Grand Super Cycle Solar Minimum that we have been in and are going deeper into.

Our planet has moved into what is known as a Maunder Minimum.

This could last until 2050 or beyond.

There will be an overall cooling of our planet which could result in a mini ice age.

The smartest man in the world and modern-day Nostradamus, Clif High, has been tracking and reporting about the solar minimum that we have entered, for years.

One of the biggest problems this solar minimum will have for humans is crop failures especially those living North of the equator.

You will eventually see a huge migration southward and for those living in the United States and worried about illegal immigration. One word: Don’t!

Those that have moved into the United States from Mexico will be trekking back to Mexico and you may even see some Yankee Americans following them.

Mexico will be sitting in a great position because of its proximity to the equator, its climate, and Mexico is also sitting on the largest silver reserves of any country.

Another problem with this solar minimum is weather patterns will change.

Right now you are seeing the lowest temperatures in the United States for the month of May, since the 1600s.

The up and down temperature swings will continue and you will also see an increase in seismic and volcanic activity.

Finally, one area that we have not covered is the Spiritual realm.

In a recent communique from the last of the living experts on the Fatima prophecies, Father Paul Leonard Kramer, said that the chastisements that are written about in the 3rd Secret of Fatima, which has never been disclosed to the world, and which only a few people have ever seen, have begun to unfold.

Kramer stated that the manufactured pandemic known as Covid 19 marked the beginning of the chastisements for the earth and the people living on earth.

Kramer is finishing his second volume to the book, “To Deceive the Elect”.

The prudent prepper needs to stock up on the following items if they expect to survive the second half of the Fourth Turning.

These items include :

  • Water
  • Food
  • Lead
  • Silver
  • Gold

Yes, indeed.

The second half of the Fourth Turning is here and it is going to be crazy!.

Related:

Modern Grand Solar Minimum will lead to terrestrial cooling (nih.gov)

Update: 

Michael Burry Reveals Massive Tesla Short, Huge Inflationary Bet | ZeroHedge


How To Improve Your Life With Massage Therapy

The Benefits of Massage Therapy Can Improve Your Life In a Variety of Ways.

Dateline: Creve Coeur, MO. USA/April 27th, 2021/By: Jeffrey L. Klump


Massage therapy is part of the healing arts and some say it has been around for thousands of years in one form or another.

The Healing Arts are generally thought of as healing, whether it be physical, mental, or emotional, to include wellness, coping with life challenges, and personal change.

The Healing Arts is a variety of complementary and alternative medicine including holistic healing, Ayurvedic medicine, Traditional Chinese medicine, Acupuncture, and Massage Therapy.

A practitioner in the healing art of massage therapy is license & certified with the local community or state in which they conduct business.

You do not want to visit someone who is not certified.

Those are the types you hear about that make headlines with professional athletes.

This is something completely different.

The best massage therapist in the Saint Louis, Missouri area is Elsa Deen with True Touch Massage.

Deen is a native of Cebu, Philippines.

Filipino women are taught at an early age the value of hard work from their parents.

Deen is attentive to detail and puts every effort into the entire time that you are there. She also has some of the strongest hands this writer has ever experienced.

She is a true professional in the Healing Arts.

Massage Therapy has many benefits that can help improve your life, including:

  • Detoxifies your body and squeezes out all of the impurities that your body builds up from stress and anxiety.
  • Reduces muscle tension.
  • Helps manage lower back pain including pain from degenerative disc disease.
  • Helps promote relaxation to help you get a better night’s sleep.
  • Lowers blood pressure.
  • Effective for anyone who has Post Traumatic Stress or Grief.
  • Enhances exercise performance.
  • Improves cardiovascular health.
  • Reduces migraines.
  • Helps with pain management including Osteoarthritis.
  • Lowers stress for people with life-threatening diseases like cancer.
  • Helps strengthen your immune system.
  • And much more!

Massage Therapy isn’t for everyone especially if you have Deep Vein Thrombosis, Bleeding Disorders, or a Low Platelet count.

There are several different types of massage that a licensed practitioner can give, and they include:

  • Deep Tissue MassageThis massage technique uses slower and more forceful strokes to target deep layers of muscle tissue. This type of massage is perfect for anyone who has had an injury or is experiencing disc problems with the lower back area including the sciatic nerve. This type of massage will make you worn out at the end like you had an intense weight training session.
  • Swedish MassageA Swedish massage is not for people who live in Sweden. This is a gentle type of massage compared to Deep Tissue and the strokes are longer using deep circular movements and tapping. This type of massage helps you feel relaxed and energized.
  • Trigger Point MassageTrigger points are those areas of your body with really tight muscle fibers. These are specific areas where your practitioner can target and they can incorporate Deep Tissue Massage, as well.
  • ReflexologyThis is also known as Zone Therapy and is similar to Acupuncture but without the needles. This is the application of using pressure to specific areas of your hands and feet. You can feel pain when this is applied, but it is meant to relieve stress and pressure that is built up in other areas of your body.

The human body experiences stress every day and most people associate that with mental or emotional stress.

Did you know that sitting down for a prolonged period of time, causes stress on your lower back, gluteus maximus, and hamstrings?

Think about how long people sit every day whether it be for work or pleasure like gaming or going onto social media.

The human body was not meant to be sitting on our posterior for most of our lives.

Our bodies are meant to be moving. Bodies in motion.

You are much more likely to develop Degenerative Disc Disease, Spinal Arthritis, and problems with your Sciatica if you do not make changes to the way you live and work.

Try getting up and stretching after about 20 minutes of sitting down either at work or home.

Stretching is critically important for your body especially the older you get.

Massage is just one more way to improve your life and overall health without using “Big Pharma” drugs which have all kinds of side effects.

Go see a certified massage therapist today!

Your body will thank you.

Jeffrey L. Klump is a writer, blogger, digital marketer, work from home business opportunity specialist, and an Enigma.

RELATED:

Massage: Get in touch with its many benefits – Mayo Clinic

Massage Therapy: What You Need To Know | NCCIH (nih.gov)


12 Ways To Add Extra Flavor To Your Coffee

How To Add Extra Flavor To Your Coffee

 Mark Morphew Originally Published March 23, 2021, 8 min read bean Ground is completely reader-supported. When you buy via the links on our site, we may earn an affiliate commission at no extra cost to you. Learn more


As great as plain black coffee is sometimes our taste buds need a break from the norm, admit it having the same thing day in day out tends to get boring. An excellent way to spice up your favorite coffee beverage is by adding some extra flavor. Forget about those store brought sweeteners and creamers that are often packed full of garbage, what I’m talking about are natural flavorings.

Some of these flavored coffee combinations are strange, and others not so obvious, but trust me they will bring life back into your boring cup of Joe and you’ll wonder why you didn’t think of them before.

Below I have experimented with various ways to add extra flavor to your coffee, and I think these 12 are the best so far that will tickle ya taste buds and leave you coming back for more!

I have no doubt that after going through this list, you will be heading home in a flash to give at least one or two of these coffee combinations a try.

1. Cinnamon

cup of black coffee and whole Cinnamon

Adding cinnamon to coffee isn’t anything new, but it’s one that’s stood the test of time and is a favorite with many coffee drinkers. But before you read on I have a twist on the already popular combination.

Instead of sprinkling cinnamon on top of your coffee or even stirring it into your brew, you’ll want to infuse the cinnamon with your coffee beans if you want to give your coffee a real cinnamon kick.

It’s not as hard as it sounds, simply grind whole sticks of cinnamon along with your whole coffee beans. If you don’t grind your beans fresh before each brew (why not?) you can instead sprinkle some cinnamon into your pre-ground coffee before you add water.

Adding the cinnamon to the start of the coffee brewing process will allow for a fully blended coffee that actually tastes like cinnamon and not just smell like it.💡 Fun Fact: Did you know that you can easily add flavor to your coffee by using a French Press. Simply immerse your Cinnamon, Vanilla, Ginger, or anything else inside of your French Press along with your freshly brewed coffee. Allow it to sit for a while for the magic to happen, the infused flavors will transform your coffee into something else! Looking for a French Press? These are the best French Press coffee makers we could find.

MCT Oil powder helps burn fat, great brain fuel, appetite suppression, boosts energy, enhances mood, and supports heart health. CLICK HERE!

 

2. Cocoa Nibs

ceramic dish containing Cocoa Nibs

Cocoa Nibs.. say what? Isn’t that just chocolate? Not really. Cocoa Nibs are what chocolate is before it’s processed into the shaped bars we all know and love. These chunks are more black in color than brown and are 100% cocoa beans. The texture is also different, and the taste is far nuttier and slightly chewier plus they deliver a dark rich taste.

It’s this flavor profile that makes Cocoa Nibs the perfect addition to your coffee. Trust me they taste great! Add about ½ a teaspoon of Cocoa Nibs to every two cups of coffee that goes into your coffee grinder, grind together, and brew your coffee as normal.

If you love dark chocolate and black coffee this flavored coffee is going to bring you to your knees! YUM!

3. Vanilla

Fresh Vanilla Pods

If you love adding flavored creamers and sugar to your coffee but aren’t happy about the added calories you’re loading into your cup, try some vanilla.

The best way to take advantage of this natural coffee flavoring is to add a vanilla bean to your whole coffee beans just before you grind. If you can’t get your hands on fresh vanilla, you can use a few drops of extract directly into your cup of coffee or into your portafilter on your espresso machine before you pull a shot. Remember, though, a little goes a long way, any more than two drops and you’ll be pouring your brew down the drain.

4. Ginger

Fresh Whole Ginger

I’m not a fan of this coffee flavor, but for those of you that enjoy ginger tea, this coffee combination might be a winner!

Ginger can be overpowering if used in large quantities, so I recommend that you only add a few small slices to your grounds before you brew. The hot water will pass over the ginger and will infuse with your coffee. If you don’t have fresh ginger, you can supplement by using one or two tablespoons of ginger powder instead, but fresh is definitely better!

5. Cardamom

Fresh Cardamom

Cardamom is relatively unheard of in the west but is hugely popular in the Middle East. The taste of cardamom is very similar to ginger and comes packed with numerous health benefits. Fiber and other essential minerals are just some of the hidden gems of cardamom as well as aiding in circulation it goes great with coffee.

Either add whole cardamom seeds to your whole coffee beans before you grind or sprinkle a couple of pinches of pre-ground cardamom seeds to your freshly brewed cup of coffee.

6. Star Anise

Whole fresh Star Anise

This coffee flavor isn’t going to be everyone’s cup of tea, but it will definitely get you a few strange looks. Star Anise is known for a strong licorice taste with sweet, floral notes. For those of you that enjoy licorice, it makes a great coffee infusion when paired with dark roasted coffee.

Add your Star Anise into your whole coffee beans before grinding and brew as you normally would. However, if overused it can be very overpowering, I recommend using no more than 3/4 of a clove, or you’ll be pouring your freshly brewed coffee into the sink.

7. Nutmeg

Fresh whole Nutmeg and a grater

If you want to bring out the earthiness in your morning coffee brew, I recommend trying a bit of Nutmeg. The added sweetness and earthy taste are truly unique and are a sure way to tickle ya taste buds.

The amount of Nutmeg to add to your cup of coffee is down to personal taste; however, I find that one shard is perfect for a typical cup. With that said experiment until you find the best infusion for your liking.

8. Lavender

Lavender next to a white coffee cup

I only thought that lavender was something found in body soaps, that was before I tried lavender ice cream as a child, yum!

Lavender is the perfect companion for many things, and coffee is no exception; I have found that it marriages best with the fruitier roasted coffees. You can either add a few sprinkles of lavender in with your ground coffee and infuse when you pour your hot water or add a few tiny drops of lavender oil to your brewed coffee. is brewed. Either way, this combination tastes great, especially on a lazy spring afternoon.

9. Clove

Dried Clove

If you smoke cigarettes or have done in the past, this Clover-flavored coffee is going to be a winner! Many popular cigarette brands add clove into their tobacco mix to give an added sweetness.

When it comes to cloves and coffee use sparingly, because this spice can be very overpowering. Either grind with your whole coffee beans before you brew or add a couple of cloves to your pre-ground coffee and infuse when boiling water is poured over your grounds. If the taste is too strong, experiment until you find the best ratio for your taste buds.

10. Peppermint Oil

Bottle of Peppermint Oil on a table

Nothing screams ‘tis the season more than a steamy cup of peppermint coffee. To successfully infuse your brewed coffee with this delicious holiday flavor it’s best to use pure peppermint oil which works really well with chocolatey dark roasted coffee beans.

To try this flavored coffee add a couple of drops to your coffee during the brewing process, however, use sparingly because peppermint oil in its concentrated form can quickly become overpowering no matter how rich your coffee beans are.

11. A Raw Egg

tray of fresh eggs

It might seem crazy, but adding a raw egg to your coffee tastes great! Hot coffee mixed with a raw egg delivers a one-of-a-kind flavor – trust me, you have to try it, at least once, It might not be a taste that everyone enjoys for everyone, but to be honest it’s not as disgusting as you might expect.

The addition of a raw egg gives the coffee a dense and slightly creamy body without masking the natural coffee flavors and aromas.

12. Butter

adding butter to coffee

If you haven’t heard about Bulletproof Coffee (1), you must have been living in a cave. Many coffee lovers and health buffs have come accustomed to this coffee butter combination which has gained popularity in recent years.

This strange combination can be traced back to south-east Asia where strange coffee infusions are commonplace. Even though it’s hard to imagine butter which is normally only used in cooking, going so well with coffee, if done right it really is a marriage made in heaven (I said if done right!).

Just adding a teaspoon of organic butter to a sweet roast coffee will give your coffee a smooth, rich texture with a buttery depth that is truly unique.

References (1) Bulletproof Blog. https://blog.bulletproof.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/

Mark Morphew

Mark is the Editor-in-Chief at the popular coffee blog – Bean Ground. He’s been active in the catering and hospitality industry for over 20 years. When he’s not fiddling around with a new coffee gadget, you’ll find him busy working on his other passion, web development. You can discover more about Mark here.

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How To Make Romeo Salta’s Easter Salad

Romeo Salta’s Easter Salad

Frank Originally Published On 27 March 2021antipasti38 Comments

Romeo Salta's Easter Salad

Romeo Salta was a renowned restauranteur back in the 1950s through the 1980s. His swank namesake Manhattan restaurant attracted luminaries from the worlds of business, politics, and entertainment.

My father, who was quite the buongustaio back in the day, used to take our family there from time to time when I was a kid. It was a thrill to rub shoulders with the rich and famous. But Romeo Salta was also my first introduction to Italian food other than Angelina’s Neapolitan cookery. Salta served what was at the time called “Northern Italian” food. That was the rather ludicrous catch-all phrase used at the time for any regional Italian cuisine besides the ones from Naples and points south brought to America by the mass immigration of the early 20th century. These cuisines from central and northern Italy were new and different and became very fashionable. So-called northern Italian food was considered “lighter”, and certainly more “sophisticated”, than the southern Italian cookery Americans were familiar with, although that wasn’t really the case.

In 1962, Romeo Salta wrote a cookbook for anyone who wanted to try recreating the dishes he served up at his restaurant. The book, called The Pleasures of Italian Cooking, didn’t have much of an impact on the way Americans actually cooked. For that, we would have to wait another 11 years, for Marcella Hazan’s landmark Classic Italian Cookbook, published in 1973. Still, Salta’s cookbook is a piece of culinary history, the first cookbook published in America to present “real” Italian cookery. (The first such book in the English language had probably been Elizabeth David’s Italian Food, published in the UK about eight years before Salta’s book.)

I recently inherited my mother’s copy of The Pleasures of Italian Cooking. What surprised me the most, given Romeo Salta’s glamorous reputation, was just how homey most of the recipes are. Antipasti like mozzarella in carrozza and fagioli e tonno. First courses like zuppa di scarola e fagiolignocchispaghetti aglio e oliocarbonarapolenta pasticciata, and risotto alla milanese. Second courses like saltimboccabollito mistopollo e peperonifrittata… In other words, everyday home cooking—and from all corners of Italy, not just the center and north.

I did find one recipe that appears to be Romeo’s own creation. Dubbed Insalata di Pasqua or Easter Salad, it’s lightly blanched green peas, garnished with ham, anchovies, and olives, and dressed with a citronette enriched with hard-boiled egg yolk. It sounded intriguing and certainly seasonal, so I gave it a go, playing with the recipe a bit to suit my own tastes.

I was well pleased with the results. Other than a Russian Salad, I’d never tried using green peas in a salad, and never with a simple oil-based dressing. It worked beautifully. The fresh taste of the peas was complemented by the savory ham and other garnishes. The salad was filling yet light. And it was rather pretty to look at, too. All in all, a fitting antipasto to begin Easter dinner.

So if you feel like a little bit of nostalgia this Easter, why not give Romeo Salta’s Easter Salad a try?

Ingredients

Serves 4-6

  • 1 lb (500 grams) frozen peas, blanched, drained, and cooled
  • 1/4 lb (150 grams) cooked ham, cut into cubes
  • One head of Boston lettuce

For the garnish:

  • A few anchovy fillets
  • Olives, green and black
  • 2 hard-boiled eggs, cut into wedges (optional)

For the dressing:

  • 1/2 cup (125 ml) olive oil
  • The juice of one lemon
  • Salt and pepper

Directions

Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.

Line a salad bowl with the Boston lettuce leaves, using as many as you need to line your bowl.

In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.

Arrange the anchovy fillets, olives and, if using, wedges of hard-boiled egg on top of the peas and ham.

Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.

Serve immediately.

Romeo Salta's Easter Salad

Notes on Romeo Salta’s Easter Salad

Truth be told, as fascinating as it is as a piece of culinary history, The Pleasures of Italian Cooking is not always a pleasure to cook from. Salta’s instructions are fairly telegraphic, typical of many Italian cookbooks. But more to the point, a good number of his recipes, such as the one for peperoni alla piemontese, simply do not work. (Yes, I tried.) In others, the measurements seem off, such as his recipe for sedani alla parmigiana, which calls for braising three bunches of celery in a half-cup of stock. I wonder if he tested—or even proofread—his recipes?

Salta’s Original Recipe

This Easter Salad recipe also needed some interpretation. Here are his verbatim instructions:

Put peas on the bottom of a salad bowl. Arrange the anchovies and ham over them, then lettuce wedges around the edge of the bowl. Beat together the oil, [hard boiled] egg yolks, lemon juice, salt and pepper. Pour over ingredients in the bowl. Garnish with olives.

Good luck with that! If you followed these cryptic instructions to the letter you would wind up with something rather odd. So as you can see, I played around. For one thing, I used the lettuce as a bed rather than an edging. Salta doesn’t specify the type of lettuce, but given the period and his instruction to cut it into wedges, I’m guessing iceberg. I used whole leaves of Boston lettuce instead.

And then I mixed the ham, cut into cubes with the peas rather than laying slices of it on top. Rather than using a whole can of anchovies as Salta calls for, I used enough to make a cross on top, symbolic of Easter. And rather than adding hard-boiled egg yolks to the dressing, which struck me as probably unsightly, I used whole hard-boiled eggs—also an Easter tradition—cut into wedges, as part of the garnish.

On Romeo Salta and his restaurant

Romeo Salta himself was born a southerner, in Puglia in 1904. After his father died when he was six, Salta was raised in a state-run orphanage in Florence. He had no formal culinary training, learning his trade working as a kitchen boy on several Italian cruise lines. Arriving penniless in New York in 1924, he made his living for a few years doing menial work at various hotels around town. After a stint in the midwest, he moved to Los Angeles in 1933, founding a restaurant called Chianti in 1938. After a low start, Ed Sullivan stopped for dinner one night and wrote about it in his newspaper column. Chianti soon began to attract celebrities like Lucille Ball and Errol Flynn. Salta’s career finally took off.

Returning to New York in 1951, Salta opened a place called Mercurio with a partner, then branched out on his own in 1953 with his storied namesake restaurant on West 56th Street. At a time when Italian restaurants were synonymous with red-checkered tablecloths with candles stuck in straw-covered Chianti bottles, his elegant ambiance and offerings of Italian food as it was and is cooked in its native land were a revelation.

You can read more about Romeo Salta in his 1998 New York Times obituary.

A funny story…

A great part of the fun going to Romeo Salta was the chance to catch a glimpse of its rich and famous patrons. I remember, for instance, we once sat next to an elderly James Farley, who had been FDR’s campaign director, Postmaster General, and later head of Coca-Cola International. Since the tables were close together, he and Dad struck up a conversation, and we got to hear a few of his fascinating reminiscences.

But the most memorable moment from our visits to Romeo Salta was seeing Raymond Burr. He was an actor best known for playing Perry Mason in the eponymous 1960s TV series and later “Ironside”, a wheelchair-bound detective for the San Francisco police force, in the 1970s. We happened to be seated near the entrance to the restaurant. From our table, we could see the patrons coming in and out. Well, in saunters Mr. Burr. One of my sisters, who was a big fan of Ironside at the time, blurts out—well within earshot mind you—” Look, it’s Ironsides! It’s Ironsides!” We all squirmed in embarrassment, trying to look as nonchalant as possible. As soon as he was out of sight, I turned and replied: “Yeah, and it must be a miracle, ’cause he’s walking!”

Romeo Salta's Easter Salad

 Print Recipe

Romeo Salta’s Easter Salad

Course: AntipastoCuisine: Italian, Italian-AmericanKeyword: salad

Ingredients

  • 1 lb 500g frozen peas blanched, drained, and cooled
  • 1/4 lb 150 g cooked ham cut into cubes
  • 1 head Boston lettuce

For the garnish:

  • A few anchovy fillets
  • Olives green and/or black
  • 2 hard-boiled eggs cut into wedges (optional)

For the dressing:

  • 1/2 cup 125 ml olive oil
  • 1 lemon juiced
  • Salt and pepper

Instructions

  • Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.
  • Line a salad bowl with the Boston lettuce leaves, using as much as you need to line your bowl.
  • In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.
  • Arrange the anchovy fillets, olives and, if using, wedges of hard-boiled egg on top of the peas and ham.
  • Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.
  • Serve immediately.

Related:

Romeo Salta, Dining Pioneer In Manhattan, Is Dead at 93 – The New York Times (nytimes.com)

The Pleasures of Italian Cooking: Romeo Salta, Roberto Caramico, Myra Waldo: 9780026067904: Amazon.com: Books