Tag: salami recipe

Sweet & Sour Salami


SWEET & SOUR SALAMI (a la the chicken!) is your Super Bowl dream food!!! Must make for game day!

To view the reel on Instagram click here.

Sweet & Sour Salami

1 @abelesheymann salami, cut into chunks
1 tbsp grapeseed oil
1 red pepper, cut into chunks
1/2 green pepper, cut into chunks
1 small onion, cut into chunks
1 cup canned pineapple chunks (juice reserved)
1/4 c ketchup
1/2 c sweet chili sauce
1 heaping tbsp brown sugar
1/3 c pineapple juice

Heat the oil in a large skillet or wok and sauté the salami until browned and crisped, remove from the pan and set aside. Add the red peppers, green peppers, onions and continue to sauté until tender crisp. Add the pineapple and salami and stir to combine. In a small bowl stir the ketchup, sweet chili sauce, brown sugar, and pineapple juice together. Add to the pan and mix well. Serve over rice or in hoagie rolls!

Related Recipes:

Salami Spaghetti
Kosher for Passover Hasselback Sala
Salami Nduja
Salami Tarte Tatin
Salami Potato Latkes

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Salami Spaghetti

Once upon a time, in a land far far away, there was a Jewish blogger who happened upon a little-know-custom of eating salami on Purim since it’s hung, like the evil Haman was hanged on the gallows. She loved to celebrate the holidays with fun spins on traditions but salami was knows to give her nightmares.

When she was a girl, said blogger was forced to eat salami sandwiches on Friday afternoons, which she promptly threw down the incinerator chute of her apartment building, horrified by the hard white pieces in the salami. She swore off the cured sausage forever.

As a young bridge, not knowing how to cook, and on a newlywed budget, she was introduced to the humble dish of salami and eggs. She learned, that once cooked, the “hard white pieces” in the salami, rendered out into flavorful fat that crisped up the salami into crunchy bits of deliciousness. Intrigued, she hopped on board the salami wagon.

And so, each year, as an ode to her transformation, she puts a spin on salami dishes for the holiday. There was no outdoing her drunken hasselback salami, which has since graced the tables of thousands of Jewish households and deli counters worldwide.

….And now back to first person, I am spellbound that I have carried on this tradition for TEN YEARS here on the blog!! I couldn’t be more proud! This year, my salami inspiration comes by way of Italy, a trip that continues to inspire my cooking on the daily.

Italy is known for it’s pasta, but equally for it’s charcuterie, including salami. This flavorful yet humble dish, marries a garlicky tomato sauce with spicy chili flakes, and rich salami chunks that get crisped up to perfection. Truly worthy of your holiday feast!

In true Italian style, this recipe makes use of the salty and starchy pasta water to build the sauce, so make sure not to drain it and read the full recipe before proceeding!

Happy Purim!!

Salami Spaghetti
YIELD: 8 servings

14oz. Abeles & Heymann salami, cut into chunks
2 tbsp olive oil, plus more for finishing
4 cloves garlic, minced
1/2 tsp red pepper flakes, or, to taste
6oz. tomato paste
16oz. spaghetti
kosher salt, to taste

Method:

Bring a pot of salted water to a boil. While the water is heating up, add the salami to a cold pan. Set the heat to medium and cook the salami until it’s crispy and browned, 5-8 minutes. Remove from the pan and set aside. Add the pasta to the water and cook until just under al dente, about 9 minutes. (Read the full recipe first, do not drain the pasta as you will need the pasta water!).

Add the olive oil, garlic and red pepper flakes and saute until softened and fragrant, but not browned. Add the tomato paste and continue to cook until it darkens and caramelizes, stirring constantly, about 5 minutes. Stir in 1 cup of pasta cooking water and whisk until creamy.

Remove the spaghetti from the pot and toss directly into the tomato sauce, adding more pasta water, if needed, to thin it out. Add in the salami and serve immediately with a drizzle of olive oil and additional red pepper flakes for garnish.

Other Salami Recipes:

last year: roasted antipasto salad
two years ago: salami nduja
three years ago: salami tarte tatin
four years ago: salami potato latkes
five years ago: salami babka
six years ago: salami quiche
seven years ago: beer battered salami chips with beer mustard
eight years ago: drunken hasselback salami
nine years ago: salami chips

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Roasted Antipasto Salad

I never thought I’d say this but Tiktok is actually good for SOMETHING. The viral baked feta pasta that took the internet by storm last week got me thinking!

It’s salami o’clock here at Busy in Brooklyn, which means it’s that time of year that I make something WOW with Abeles & Heymann salami in honor of Purim (since salami is hung like the evil Haman in the Purim story!).

So what do you think I did? I roasted up those tomatoes with olives, onions, garlic and yes, SALAMI,  a la ANTIPASTO. I mean, HOW. GOOD. DOES. THAT. LOOK. (no that’s not a question!)

So, I toss up that roasted antipasto medley with some tricolor pasta for a BOMB appetizer that is just perfect for your Purim meal. I am in love. Thank you TikTok.

So, a few things about this “recipe”, it’s not really a “recipe”. Go ahead and roast whatever you like in there – artichokes, mushrooms, peppers, chickpeas. Just give it all a nice drizzle of oil and let it go for a while until it’s all soft and tender.

And feel free to use some bowtie pasta, or whatever shape you like, or for a no-carb version, toss it with some hearts of palm spaghetti!

Or just serve as an appetizer with some crusty bread. SALAMI HAS NEVER LOOKED SO GOOD!

Roasted Antipasto Salad
YIELD: 8 servings

12oz. tricolor rotini, cooked according to package directions
1 1/2 cups grape tomatoes
7oz. salami, cut into cubes
1 small red onion, cut into chunks
1 cup mixed black and green olives
handful of garlic cloves
3 strips lemon zest
1/2 cup olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper, to taste
2 tbsp red wine vinegar
juice of 1/2 lemon

Method:

Preheat oven to 375 degrees. Place tomatoes, salami, red onions, olives, garlic, lemon zest, olive oil, basil, oregano, salt and pepper into a baking dish. You want everything in one layer, with plenty of room around (my dish was a bit snug!). Bake, uncovered, for 40-50 minutes until the vegetables are tender.

Mix the roasted vegetables with the pasta, and toss gently to combine. Add in the red wine vinegar and lemon juice. Season, to taste with more salt and pepper.

VARIATION: for a carb-free version, use hearts of palm pasta instead of rotini.

Other Salami Recipes:

last year: salami nduja
two years ago: salami tarte tatin
three years ago: salami potato latkes
four years ago: salami babka
five years ago: salami quiche
six years ago: beer battered salami chips with beer mustard
seven years ago: drunken hasselback salami
eight years ago: salami chips

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Salami Nduja

Happy Salami Season!!!! It’s that time of the year when I go all salamied out because Purim, and it’s been a Busy In Brooklyn tradition for years now!

It all started with this thing I read about salami being hung like the evil haman in the Purim story and a tradition was born to trash up salami every which way in true Purim spirit.

Unless you live under a rock, you’ve definitely heard of my viral DRUNKEN HASSELBACK SALAMI that’s become a staple in Jewish homes and deli counters worldwide, and the ever popular SALAMI BABKA that made waves in recent years.

I’m always dreaming up new salami ideas, and this year I took inspiration from Chef Erick Vargas Bromberg (@evb_nyc), formerly of one of my favorite kosher restaurants of all time, Boru Boru.

Erick served up salami nduja at his most recent job at Gruit (he has since left) and I was intrigued! Nduja (pronounce en-doo-ya) is a spreadable sausage, traditionally made with the nonkosher meat (if you know what I mean!) and calabrian chilies, but Eric used salami and gochujang (Korean chili paste), layered with smoked navel fat. I’m not usually a pâté person but it was GOOD and it made me see salami in a whole new light!

It ain’t easy doing something new and exciting with salami every year so I was grateful for the inspo! I made my own version which is not too spicy, a bit smoky, salty and all around deeeelicious.

I recommend serving with crusty bread, crackers, lots of pickles and plenty of wine, of course. Happy Purim!!

Salami Nduja

14oz. Abeles & Heymann salami, roughy chopped
1/3 cup sundried tomatoes packed in oil
2 tbsp oil from the jar of sundried tomatoes
1 tbsp smoked paprika
1 tbsp miso paste
2 tbsp chili garlic sauce (such as Huy Fong) or sriracha, to taste

Method:

Add all ingredients to the bowl of a food processor and blend until smooth and creamy. Store in the refrigerator in an airtight container for up to 2 weeks.

Other Salami Recipes:

last year: salami tarte tatin
two years ago: salami potato latkes
three years ago: salami babka
four years ago: salami quiche
five years ago: beer battered salami chips with beer mustard
six years ago: drunken hasselback salami
seven years ago: salami chips

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Salami Tarte Tatin

OMG OMG OMG OMG OMG OMG OMG OMG!!!!
S-A-L-A-M-I  T-A-R-T-E  T-A-T-I-N!!!!!!!

OK I can’t remember the last time I’ve been so excited about a recipe!!! Salami time AKA Purim, AKA the Busy In Brooklyn yearly salami tradition is here and YAYYYYYY!!


I love that the young girl who used to throw her weekly salami sandwiches down the incinerator chute is now known for her salami trash-ups! My friend recently said to me, “You know Chanie, no one is every going to look at salami without thinking of you”, and I’m OK with it. In fact I’m all over it. Because becoming known for a particular ingredient means I’m doing a good job as a blogger and that my friends, is my jam (also job, but yes, jam!).

So… why in the world am I so excited? Well I’ll tell you. If you’re not well versed in French pastry, you might not be familiar with the classic dessert, TARTE TATIN, an upside-down pastry in which fruit is caramelized in butter and sugar as it bakes under a blanket of puff pastry. Fancy pastry chef’s make their own, but most recipes call for the store-bought variety which means only one thing – QUICK & EASY.

But still, WHY am I so excited??? Well traditional tarte tatin uses fruit as it’s base, and you even might find some unique recipes for vegetable-based tarts, but you have never found a SALAMI tarte tatin and I, my friends, think it’s pretty genius. And I’m a pretty hard sell.

Whats more than the salami is the bourbon caramel that the salami bathes in as it cooks down. Yes, you got that right. Bourbon. Caramel. And although I abhor margarine, there was no winning here because coconut oil + salami is a no go, so I caved. And I’m ok with it. I mean the puff pastry is virtually all margarine anyway, so whats another few tablespoons, amiright?

It’s hard to keep up with myself with this salami thing and I was worried about how I’d one-up my previous recipes. The now infamous drunken hasselback salami is sold at virtually every kosher deli stand, and salami babka has made it around the world, so coming up with something new was quite daunting. But I’d said I hashtag #nailedit on this one.

I’m also crushing on the photos of this recipe, which is why I’m doing a lot of salami rambling aka filler content :) But in case you’re still scratching your head on this whole salami thing – it’s a BUSY IN BROOKLYN Purim tradition that I started a couple of years ago on the blog, after reading about a custom to eat salami on Purim, since it’s hung, like HAMAN. Cute, right??

I hope you love this recipe as much as I do!  Happy almost-Purim!

Salami Tarte Tatin

1-2 14oz. Abeles & Heymann salamis, sliced 1/4″ thick
1/2 stick margarine
1/2 cup brown sugar
1/4 cup bourbon
1/2 tsp salt
1 sheet puff pastry sheet, thawed in the refrigerator
whole grain mustard, for serving

Method:

Remove the puff pastry from the fridge and roll it out to the same width as you skillet. Using a knife, trim the puff pastry into a round shape to roughly fit the size of your skillet. Return to the fridge.

Preheat oven to 375 degrees.

In a cast iron (or oven-safe) skillet, melt the margarine and brown sugar, whisking as it cooks so the mixture combines into a caramel. Add the salt and bourbon and continue stirring until the mixture is thick and bubbly. Add the salami slices, overlapping them slightly to form a pattern (you may need more or less depending on the size of your pan and how you lay them out). Cover the salami with the puff pastry and tuck in the sides, if needed, with a spatula.

Transfer the tarte to the oven and bake for 35 minutes, until the puff pastry is puffed and golden.

Place a large plate over the skillet and flip it over.

Serve warm with mustard.

NOTE: this pastry is best served fresh as the dough can get soggy from the syrup as it it sits.

VARIATION: for a sweet and spicy caramel, add a spoonful of mustard to the caramel.

This post is sponsored by Abeles & Heymann.

Other Salami Recipes:

last year: salami potato latkes
two years ago: salami babka
three years ago: salami quiche
four years ago: beer battered salami chips with beer mustard
five years ago: drunken hasselback salami
six years ago: salami chips

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