02.04 – Super Bowl: Supper Sunday

It’s been 2 years.  I’m sorry.  Thank you work-friend, Isabelle, for the nudge.

Recently (you know, within the past 2 years) I’ve acquired a new roommate, Joe (a frequent Sunday Dinner guest), and we’ve begun watching a lot of old Cook’s Country and America’s Test Kitchen together.  After watching the episode on authentic New Orleans Muffuletta, we formed a plan to try this out for the annual Dever Super Bowl (Pot-luck) Party.

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Cook’s Country’s Muffuletta
——————

  • 2 cups drained Giardiniera
    • Well I couldn’t find this in my standard NYC grocery store, so I subbed the following:
      • 1/4 cup cauliflower florets, finely chopped
      • 1 small carrot, finely chopped
      • 4 pepperoncini, stemmed
  • 1 cup drained pimento-stuffed green olives
  • 1/2 cup pitted kalamata olives
  • 2 tbsp drained capers
  • 1 tbsp red wine vinegar
  • 1 clove garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • half cup olive oil
  • handful of fresh parsley leaves
  • 1 lb store bought pizza dough
  • 1 egg, beaten
  • a few tbsp sesame seeds
  • 1 lb, of each deli meat below, sliced thin
    • Salami
    • Pepperoni
    • Mortadella
    • Sweet Sopresetta
    • Capicola (note, NYC let me down here too, so I went with hot sopressata)
  • 1 lb, sliced provolone cheese

Day 1: Combine all ingredients from Giardiniera to parsley in a food processor and pulse to make a paste.  Store in fridge overnight.

Day 2: Set out pizza dough for one hour allowing it to come to room temperature.  Form 2 balls and let sit on a greased cookie sheet under greased plastic wrap for 1 hour to rise. Note- I doubled the batch and made 4.

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Pre-heat oven to 425.

Press dough into 2 rounds about 7″ wide.  Brush lightly with scrambled egg and sprinkle on sesame seeds.  Bake at 425 for 18-20 minutes until just starting to brown and sound hollow when tapped with a finger.  (CC says to rotate your pan half-way through cooking)

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Let cool on a wire rack for 1 hour.  Set out olive paste to warm up while bread cools.

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Slice bread through center like a large hamburger bun, and spread 1/4 of olive paste on the insides of each slice of bread.  Top with all deli meats and provolone and wrap firmly in plastic wrap.

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Using a dutch oven, or other heavy object press sandwiches under a cookie sheet or cutting board for one hour. Slice into wedges and serve (or you can marinate up to 24 hours in the fridge – like me overnight).

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Results
——————

No left-overs to speak of.

Scoops says: This is better than New Orleans.

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