Muffuletta Bowl

December 30, 2014

cut boule into a grid

whisk together ingredients

add oil and vinegar mixture and giardiniera to food processor and pulse until minced

stuff toasted boule with meat, cheese and giardiniera mixture and toast until cheese is melted

top with provolone cheese and bake until cheese is melted

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Buffy York

By Buffy York

I made this Mufffuletta Bowl yeterday and I took a sampling to my neighbor.  I told her I was going to post it on New Year’s Day because a few folks might be watching a football game that is being played in New Orleans on the same night.  She insisted that I needed to post it today because it is insanely good, it is the perfect food for a football party and it would give people time to get to the grocery store.  This really is an amazing finger food for a get together and is a take on the classic New Orleans sandwich.  Ya’ll can thank Blair Moss for this post.

Muffuletta Bowl

1 sourdough boule (I bought mine at the Publix bakery)
1/3 cup of red wine vinegar
1/3 cup of olive oil (I use Oli.o)
1 T Dijon mustard
1 T dried oregano
1 t red pepper flakes
16 ounce jar giardiniera vegetables drained
8 ounces diced fresh mozzarella
3/4 cup pitted and chopped green olives
2 ounces diced mortadella salami
2 ounces diced hard salami
4 ounced shredded provolone

Preheat the oven to 375 degrees.  Using a bread knife cut the boule into a grid, slicing one inch slices in one direction and then the opposite direction.  Do not cut through the bottom.  Toast the boule on a baking sheet for 15 minutes.

Whisk together vinegar, olive oil, oregano, mustard and red pepper.  Pour into a food processor and add giardiniera vegetables and pulse until almost minced.

Combine mozarella, olives, salami and giardiniera mixture and stuff into the grid of the boule and bake for 15 minutes until the cheese is melted.

Sprinkle with provolone and bake until it melts.


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Sausage Biscuit Breakfast Loaf

With Cheddar Cheese Gravy

December 30, 2014

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Buffy York

By Buffy York

There are a lot of hungry children hanging out around our house during Christmas Break and this is a crowd pleaser for all of your peeps and their spend the night company.  This recipe is a novel approach to the ordinary sausage biscuit and the cheddar gravy will give you a Krystal Burger flashback.  I found this recipe in Cuisine at Home (my favorite magazine subscription and one that I highly recommend if you like to cook) and I tweaked it a little bit for ease.  The loaf can me made ahead and refrigerated.

Sausage and Biscuit Breakfast Loaf

1 pound of pork sausage (I like Jimmy Dean Sage Sausage) or 1 eight pack of pre-cooked sausage patties
1 eight count can of Grand’s! Flaky Layers biscuits
1/2 cup of sliced green onions

Preheat the oven to 350 degrees and coat a 9×5″  loaf pan with cooking spray.  Slice the sausage into 15 patties and cook according to instructions or if you choose the pre-cooked, prepare as the package directs and slice in a cross-section manner to achieve 16 thin patties.

Remove the biscuits from can and slice cross-sectioned to achieve 16 biscuit dough rounds.  Place the rounds on a lightly floured surface, 4 across and 4 down (see photograph above).  Sprinkle dough with green onions and, using your fingers and a rolling pin, pinch the biscuits together and roll into a thin square.  Mine is square-ish.  Cut the dough into 16 squares and stack dough and sausage patties together, starting and ending with the dough, and place into the greased loaf pan.  At this point you could cover and place in the fridge overnight or go ahead and cook it in the oven for 25-30 minutes.

Cheddar Cheese Gravy

8 slices of Wright Brand bacon cooked and diced
1/4 cup of all-purpose flour
2 1/2 cups of milk
6 ounces of sharp Cheddar cheese
1 tablespoon of Dijon mustard
2 dashes of Worcestershire sauce
black pepper to taste

Cook the bacon in a skillet until crisp and transfer to a brown paper sack or paper towel lined plate.  Reserve 1/4 cup of the bacon drippings and whisk in 1/4 cup of flour, cooking over medium heat for two minutes.  Gradually add the milk, whisking often until the gravy begins to thicken.  Stir in cheese, mustard and Worcestershire sauce to a smooth consistency and season with pepper.

Remove cooked loaf from the pan and place on a serving platter.  Top with Cheddar cheese gravy, bacon and scallions.

Makes 8 servings


Jerry Brown Pottery coffee mugs | Alabama Shaped cutting board | Elizabeth Joyce Monograms towel | Wustof bread knife | Boos butcher block

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