Monday, January 20, 2014

Muffulettas (for a crowd)

Olive Salad
  • 13 oz jar green salad olives
  • 6 oz can black olives
  • 6.5 oz jar kalamata olives
  • 14 oz jar roasted red peppers
  • 1 large stalk celery
  • 16 oz jar Giardiniera (pickled cauliflower salad)
  • 5-6 pepperoncini (optional)
  • olive oil
  • 3 loaves ciabatta or olive oil focaccia 
  • 1 lb provolone
  • 1 lb mortadella or good quality bologna, thinly sliced
  • 1 lb capicola, thinly sliced (we used prosciutto, but I've used just good deli ham before)
  • 1 lb Genoa salami, thinly sliced
For the olive salad, drain (retain brine) and finely mince all ingredients. Add olive oil and brine until the mixture is moist enough to soak into the bread, but not too wet. Slice the loaves open, spread a generous layer of the salad on the top slice, then layer cheese and meats. Place the bottom slice on top, wrap sandwich, and refrigerate upside down for several hours or overnight to allow the flavors to blend together.

Serves 20 or so if it's your only entree, 30-40 if it's part of a big spread.

Orange-Glazed Crockpot Meatballs

  • 28 oz bag of frozen meatballs
  • 12 oz jar of orange marmalade
  • 1/2 small jalapeno, diced
  • 1/4 cup orange juice
  • 1/4 cup beef broth
  • 3-4 green onions, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
Combine all ingredients, cook on low 4-5 hours.

Notes: I doubled this. I think we ended up with 14 adults and 5 kids at the party, and ate maybe 3/4 of what was there.

Friday, January 10, 2014

Crock Pot Sausage and Peppers

12 oz pkg sausage, cut into ¼ in piece
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
2 garlic cloves, minced
1 can Italian diced tomatoes
1 Tbsp Italian seasoning
Combine all ingredients in a gallon-sized freezer bag, zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 6-8 hours. Serve over rice.


  • Sorry, but I didn't get a photo on this one.
  • I'm intrigued by the idea of freeze-ahead meals for the crockpot and decided to start here.  I'll post my findings as I try more.
  • I didn't use the red pepper (just extra green) - too expensive at this time of year.
  • I used Johnsonville Brats, and they were good, but it would probably be better with Italian sausage.
  • Also, I started with room temperature ingredients and cooked it on low for about 7 hours.  This was definitely more time than it needed.
  • It would be very easy to extend with a larger can of tomatoes or more sausage.
  • It was good.  I'd make it again.

Saturday, January 4, 2014

Maker's Mark Mustard

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup white wine vinegar
1/4 cup bourbon
2 to 3 tablespoons brown sugar
1/2 teaspoon sea salt
To prepare mustard seeds: In small bowl, combine yellow mustard seeds, brown mustard seeds, vinegar and bourbon. Cover. Let cure at room temperature for 2 to 3 days.
To make mustard: In blender or food processor, combine mustard-seed mixture, brown sugar and salt. Process to desired consistency.

  • Mmmmm!  Sorry we used up your Maker's, Tony, but this is a pretty good use for it.
  • Source
  • See the recipe source for a news article with some other recipes as well, including a yellow ballpark mustard that looks really good.  Reprinted below just in case the article disappears, but not yet tried.


Don't let the bright-yellow color fool you. Thanks to mustard powder and hoppy beer, this condiment packs a spicy punch. Swipe this stuff on your next grilled hot dog and don't look back.

Makes 1 pint.

1/2 cup mustard powder
1 cup hoppy beer (see shopper's note)
1/4 cup water
1 1/2 teaspoons turmeric
1 egg
1 teaspoon sea salt
2 teaspoons cornstarch
1 teaspoon lemon juice
2 teaspoons sugar

To prepare mustard powder: In small metal bowl, whisk together mustard powder, beer, water and turmeric until smooth. Cover. Chill overnight.

To make mustard: Bring saucepan with 1 inch of water to a simmer. To mustard-powder mixture, add egg, salt, cornstarch, lemon juice and sugar. Whisk to blend. Place bowl over simmering water. Cook, whisking continuously, for 5 minutes or until mixture starts to thicken. Immediately remove from heat.  I used an India pale ale.

Spicy Honey Mustard

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup white wine vinegar
1/4 cup water
1/4 cup honey
1/2 teaspoon sea salt

To prepare mustard seeds: In spice blender or mortar and pestle, grind yellow mustard seeds and brown mustard seeds until most are broken. In small bowl, combine seeds, vinegar and water. Cover. Let cure at room temperature for 24 hours.


  • Did not make a pint as it said
  • More "spicy" than "honey" but definitely good.
  • Source

Whole Grain Mustard

AKA Nick's Craft Mustard

Makes about 2 cups

½ cup apple cider vinegar
¼ cup yellow mustard seeds
¼ cup brown mustard seeds
¼ cup beer or water
2 teaspoons light brown sugar
¾ teaspoon salt

1. Combine vinegar, mustard seeds, and beer in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours and up to 2 days.

2. Process soaked mustard seeds with sugar and salt in food processor until coarsely ground and thickened, about 1 minute, scraping down bowl as necessary.

3. Transfer mustard to container and let stand at room temperature until it achieves desired spiciness, then refrigerate for up to 2 months.


  • We were in a bit of a hurry to get this started so just lightly processed the seeds in the little electric coffee grinder first and basically skipped the first step.
  • On the "beer or water" option, use beer.
  • Very good, would definitely make again!
  • Source