Make Fort Defiance's muffaletta at home

By Meredith Deliso

“If this sandwich were an Olympiad, it would resemble 14-time gold medal-winner Michael Phelps.”

So write Jean Tang and Sarah Reistad-Long in their new cookbook, “The Big New York Sandwich Book,” about Fort Defiance’s much-praised muffaletta. Indeed, St. John Frizell has gained many fans at his Red Hook restaurant for his take on the New Orleans classic — piled high with Emmental cheese, provolone, mortadella, sweet soppressato, and, of course, olive salad.

And now, you can try your hand at recreating the tasty French Quarter staple, courtesy of the recipe below (though allow at least three days to create a proper olive spread).

Muffaletta

Created by St. John Frizell at Fort Defiance

Serves six

Ingredients

For the sandwich

Muffaletta bread loaf, about 1-inches round

9 ounces Emmental cheese, sliced

9 ounces mild provolone cheese, sliced

8 ounces hot coppa, sliced

8 ounces mortadella, sliced

8 ounces sweet soppressata, sliced

For the olive salad

1/4 cup sugar

1/4 cup water

1/4 cup vinegar

1/2 carrot, roughly chopped

3 cauliflower stalks, roughly chopped

1 celery stalk, roughly chopped

1 shallot, halved

1/3 cup kalamata olives, pitted

1/3 cup green olives, pitted

1 tablespoon chopped pimientos

1 garlic clove

4 parsley sprigs

1 teaspoon capers

1 tablespoon extra virgin olive oil

1-1/4 teaspoons canola oil

Directions

For the olive salad

Place the sugar, water, and vinegar in a saucepan to make a brine. Heat to a boil over high heat; then reduce the heat to medium and boil until the sugar is dissolved.

Place the carrot, cauliflower, celery, and shallot into a large, heat-proof container. Pour the brine over the vegetables to cover. Refrigerate for at least three days.

Remove the vegetables from the brine. In a large mixing bowl, combine the pickled vegetables, olives, pimientos, garlic, parsley, and capers. Working in small batches, add the vegetable mixture to a food processor, and pulse until chopped, but not puréed. Toss with the olive and canola oils.

For the sandwich

Slice the bread in half lengthwise. Spread the olive salad on the bottom half. Add the Emmental, provolone, hot coppa, mortadella, and soppressata. Close the sandwich. Slice into six wedges, and serve. Store any leftover olive salad in the refrigerator.

From “The Big New York Sandwich Book” by Sara Reistad-Long and Jean Tang (Running Press, 2011).

Photo by Stefano Giovannini

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Super Bowl, super parties

It's the first Sunday of February. That means one thing - Super Bowwwwl!

If you're not content to watch the game from your couch, head to these parties in Brooklyn around 6:30 pm, pick a team, and cheer.

Big screens: As many lanes there are at Brooklyn Bowl, there are screens. Pick one and watch the game this Sunday, and maybe bowl just for the fun of it, too, since you can't play football. Free. Located at 61 Wythe Ave. in Williamsburg.

Going all out: 200 Fifth in Park Slope is the type of bar that just waits for a big sports event, with its 65 TV screens and 40 beers on tap. This Sunday, they're throwing a Super Bowl party, natch. There is a $25 minimum in the restaurant, $30 if you're at the main bar. Located at 200 Fifth Ave.

Mardi Gras: Fort Defiance in Red Hook is celebrating Fat Tuesday early this Sunday, with a New Orleans-themed Super Bowl party. Don Mardi Gras beads and down Hurricanes, Jello shots and Abita while filling up on classic New Orleans fare like fried catfish and muffalettas. Oh yeah, the game will be on too. Starting at 5 pm. Located at 365 Van Brunt St.

Laid-back atmosphere: Park Slope's Pacific Standard will provide the screens, and a mellow alternative to the typical sports bar on the big day. Though there will be beer. Free. Located at 82 Fourth Ave.

Homebody: OK, so if you are staying home to watch the game, the Brooklyn Kitchen in Williamsburg has you covered: "We will be offering a Blitz of our most football-friendly, psychedelic sausages: the infamous Bacon Cheeseburger, Bratwursts, Buffalo Chicken & Bleu Cheese, Spicy Big Bites, Long Dong Bud's, and for the 'Classy' fan, the Red Wine & Rosemary." Oh my. Located at 616 Lorimer St. 718-349-5033.

The Chessbowl: Or, if you're completely avoiding a TV screen and sports bar on Sunday, head to Beer Table, which will be throwing their nerdy alternative, an unofficial chess tournament. Devise your own brackets, just for the hell of it. Free. From 6-10 pm. Located at 427 Seventh Ave.

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