Post by amarante on Oct 18, 2016 20:19:11 GMT -5
These are really variations of the same recipe. The homemade sauce is more gourmet and nuanced but both versions are yummy. Of course, neither is the healthiest but great for an indulgence and super easy. Like franks in blankets, even foodies can’t resist
Duck Sauce Salami Crisps
1 whole kosher salami (12 ounces)
⅔ cup Chinese duck sauce, such as Saucy Susan
1. Preheat the oven to 350°F.
2. Place the salami on a disposable oven tray and cut it into ½-inch-thick slices without slicing all the way through (cut about three quarters of the way down), so that the salami remains whole. *see trick below to avoid slicing through.
3. Spoon the duck sauce liberally between the slices and over the top, and bake for 30 minutes. Then fan the salami out, forming a circle, so more surface is exposed. Baste, and continue baking until crisp, 30 to 60 minutes.
4. Slice the salami all the way through and cut each slice into 4 wedges. If you like them even crisper, bake the wedges for about 15 minutes more.
5. Serve hot with toothpicks.”
Drunken Hasselback Salami
16oz. salami
1/2 cup apricot jam
1/4 cup spicy brown mustard
3 tbsp brandy*
2 tbsp ketchup
1 tbsp brown sugar
Method:
Preheat oven to 400 degrees.
Add all ingredients besides for salami to a pot and whisk over medium heat until jam is melted and mixture begins to boil and thicken. Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).
Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 45 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges. Serve warm with leftover sauce for dipping.
NOTE: You will notice that the salami will begin to turn and split open in a certain spot. When basting, split the salami open in different areas so it can brown evenly all over instead of just one spot.
*If you do not have brandy, you may use bourbon instead.
To avoid slicing through the salami, simply place a chopstick on either side of the potato (or salami) and slice. The knife will stop cutting when it hits the chopstick for perfect accordions every time!
Duck Sauce Salami Crisps
1 whole kosher salami (12 ounces)
⅔ cup Chinese duck sauce, such as Saucy Susan
1. Preheat the oven to 350°F.
2. Place the salami on a disposable oven tray and cut it into ½-inch-thick slices without slicing all the way through (cut about three quarters of the way down), so that the salami remains whole. *see trick below to avoid slicing through.
3. Spoon the duck sauce liberally between the slices and over the top, and bake for 30 minutes. Then fan the salami out, forming a circle, so more surface is exposed. Baste, and continue baking until crisp, 30 to 60 minutes.
4. Slice the salami all the way through and cut each slice into 4 wedges. If you like them even crisper, bake the wedges for about 15 minutes more.
5. Serve hot with toothpicks.”
Drunken Hasselback Salami
16oz. salami
1/2 cup apricot jam
1/4 cup spicy brown mustard
3 tbsp brandy*
2 tbsp ketchup
1 tbsp brown sugar
Method:
Preheat oven to 400 degrees.
Add all ingredients besides for salami to a pot and whisk over medium heat until jam is melted and mixture begins to boil and thicken. Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).
Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 45 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges. Serve warm with leftover sauce for dipping.
NOTE: You will notice that the salami will begin to turn and split open in a certain spot. When basting, split the salami open in different areas so it can brown evenly all over instead of just one spot.
*If you do not have brandy, you may use bourbon instead.
To avoid slicing through the salami, simply place a chopstick on either side of the potato (or salami) and slice. The knife will stop cutting when it hits the chopstick for perfect accordions every time!