The theme for week thirteen was breads, which didn't necessarily excite me. I have baked bread plenty of times, but it's hard for me to beat anything that comes from the farmer's market. Recently, Leigh and I have become obsessed with the jalapeño cheddar bagels at Kavarna Coffee in Oakhurst, so I decided to make something with jalapeños and cheddar. The next logical step was some kind of pig in a blanket.
For the Jalapeño and Cheddar bread, I made the standard boule recipe in the Artisan Bread in Five Minutes a Day cookbook (recipe here), and added in jalapeños and cheddar. The chorizo I picked up from the farmer's market. For the mustard, I used this recipe, except I used Orpheus' Lyric Saison instead of a Pale Ale--mainly because that is what I had at my house.
The bread turned out excellent, but it wasn't right for a pig-in-a-blanket. I really think you need some kind of softer bread. The real star of the show was the mustard. It's so easy to make and so wonderful.