I cant seem to get a muffaletta off my mind. No one has them around here. I guess I going to have to go to Dallas to find one! Mean while guess grilled pork steaks going to have to do today.
Man I could go for a Muffaletta
- Thread starter BrianGSDTexoma
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
could really use about 6 beers! but the hydrocodone says I shouldnt : (. Maybe I will drop a couple pounds without the beers?
WaterRat
Master of the Pit
I having Margarita's with some of my Orange Brandy I recently made. That seems to be doing the trick.
My wife has mastered the muffuletta, though I can't claim to know how she does it. It took her a few tries to really get it nailed down.
Oddly enough, one of the local ski hills always has muffuletta on the menu at the lodge cafe. They're actually pretty decent, even though the bread isn't quite right. They do manage to find mortadella, which we can rarely get our hands on, so bologna gets used as a substitute.
Oddly enough, one of the local ski hills always has muffuletta on the menu at the lodge cafe. They're actually pretty decent, even though the bread isn't quite right. They do manage to find mortadella, which we can rarely get our hands on, so bologna gets used as a substitute.
Here is my recipe for the olive part.
www.smokingmeatforums.com
The rest is pretty straight forward with the meats and such.
Muffaletta Olive Relish
Hi all. Here is another favorite of mine. Olive relish. It is great on sandwiches, pizza, sliced and toasted bread, and celery. This recipe will make about a pint of relish. 1 cup green olives with pimentos 1 cup kalamata olives 1/4 cup onion 1/4 cup fresh parsley 2 tablespoons balsamic...
www.smokingmeatforums.com
The rest is pretty straight forward with the meats and such.
oh man, as much as Nawlins makes my skin crawl, I've never seen one anywhere else. it would be hard to duplicate. Central Grocery lived up to it's name. I'm sure there are better.
Glad I could count on you! I tried to hold the narcs and have a few. S**t plan. Far more pain than pleasure. Looks like its dry March (narcotics excluded). The Narcs just are not that fun. maybe after im more stable i'll hit some gummies. but I fear a fall on crutches. sorry TMI...
chef k-dude
Master of the Pit
Back in my low carb days I went on a muffaletta mission. Of course I couldn't use real Italian loaf (round is the loaf of lore) but I was making pretty good low carb breads at the time and used my low carb flatbread recipe.
It was a great sandwich
From my research there are two things that really set the sandwich apart. One is the olive salad. An absolutely ridiculous amount of ingredients to make it "traditional". Steve H's is more reasonable. I did it once but have settled back to just a solid tepanade recipe. The second thing is the wrapping and resting, overnight even.
I've been tempted to do it again, especially since we are eating real bread, but I always thought bologna was overrated, and for me mortadella is nothing but bologna with what looks like visible chunks of fat in it...I've just never been a big bologna fan, even as a child I didn't like it.
I DO make Italian subs or the Americanized version. I dont know if Italians actually make subs. I had a full blood Italian uncle, literally rescued from Italy after the Allies liberated it. I never heard or saw him or his brother and sister (who escaped just as the Nazi's rolled in) mention or eat one.
If I've made a batch of tepanade I'll use it on my Italian subs.
It was a great sandwich
From my research there are two things that really set the sandwich apart. One is the olive salad. An absolutely ridiculous amount of ingredients to make it "traditional". Steve H's is more reasonable. I did it once but have settled back to just a solid tepanade recipe. The second thing is the wrapping and resting, overnight even.
I've been tempted to do it again, especially since we are eating real bread, but I always thought bologna was overrated, and for me mortadella is nothing but bologna with what looks like visible chunks of fat in it...I've just never been a big bologna fan, even as a child I didn't like it.
I DO make Italian subs or the Americanized version. I dont know if Italians actually make subs. I had a full blood Italian uncle, literally rescued from Italy after the Allies liberated it. I never heard or saw him or his brother and sister (who escaped just as the Nazi's rolled in) mention or eat one.
If I've made a batch of tepanade I'll use it on my Italian subs.
Torch&Tone
Meat Mopper
Napoleon House is right up there, too - lightly toasted, to drive out a little excess moisture and get the cheese nice and melty. With a Pimm's Cup (their other house specialty) and time to linger over it, makes a fantastic weekend lunch!
Go to Jimmy's Food Store (Dallas) order one to go and they also sell everything needed to make at home
Looks Like Jason's Deli in Mckinney has one. I miss the Big Easy. Thiers was so good and that bread pudding.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Most or Least Favorite School Lunch?
- Started by mneeley490
- Replies: 42
- General Discussion
-
Parmesan Garlic Chicken Dip
- Started by kilo charlie
- Replies: 32
- General Discussion
-
This is what heaven must be like.
- Started by forktender
- Replies: 29
- General Discussion
-
Comments deleted?
- Started by TimboBBQ!
- Replies: 27
- General Discussion
-
Felling more like fall. Time for chili.
- Started by JLinza
- Replies: 27
- Chili, Soups, and Stews
