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HI,

While attending the Raccoon dinner in Wisconsin, Josephine was the lucky winner of 4.75 pound hard salami. This salami was like a hot potato being passed around until the music stopped while in my possession. Well that does make the story more interesting than it really was: Josephine handed it to me because it was just too much for her. I made offers to slice the salami to share the burden of eating onto others. Nobody took my offer, which is too bad because it isn't too bad.

ReneG has some great photos of Josephine holding the wee sausage in a most Madonna-ish manner. Hope he sees this and posts it!

Now back to the business of eating this sausage in the most varied and pleasant way possible. So far slicing a disc and eating it on some garlic bread has been great, though clearly it will get old fast and I will run out of bread long before.

I have some ideas, though I am seeking more:

- I have a rosemary herb cheese bread recipe, which might benefit from bits of salami mixed in.

- Salami and onions in scrambled eggs, which we just had for dinner.

- I've seen salami crisps made by baking them in the oven.

We've probably used just over a pound, any ideas on how to use the other 3.5 pounds are welcome.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Thank you, Cathy. The numerous double entendres in this post achieve a critical mass that beggars description. Let us all spot, parse and appreciate our own personal favorites -- privately and off-line, please.

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JiLS

Well, C2, here's something you could do: dice it really fine and put it in cheese.

So, how to do? Hmmm, first melt some cheese, not the easiest thing in the world. But, if you can talk yourself into it, here's one way. Get some process cheese--Velveeta, Kraft American, anything of that sort--and mix it in at about a 10-15% rate with chedder or colby or whatever, everything diced in, say, half-inch cubes. The process cheese will act as a solvent for the other cheeses, and allow decent melting. Mix in the salami, pour in a mould, and let cool. Voila! (or, as my students write it, "Wallah!")

I use this method to make my own jalapeño cheese.

Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

Tempting double entendre potential.

Cue GWiv.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

I'm waiting for Mike G to post one of the gigantic salami pics I took with his camera Sunday evening. Then the real fun begins.

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

And all this time I thought the excursion was about raccoon. How naive of me.

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Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.

Yeah, exactly--where's the racoon this is (supposedly) all about??

Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

salami, salami, baloney...

Dice salami and saute to render out a little fat, add some diced onions and sweat them a bit. Add some whole canned tomatos, a little black pepper, maybe some red pepper and let it cook down. Serve on pasta. Just a little variation on alla matriciana.

I also like salami on lavash, or a similar flat bread, with a healthy shmear of ricotta. Fold in half and toast in a hot skillet w/a little olive oil for a minute or so on each side.

Or you could make those tortilla roll-ups w/cream cheese for a Super Bowl party snack!

grace

And another of my favorite Stooges' food-related episodes was when Curly would go wild and start slugging people until someone fed him cheese and calmed him down.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

From the original post, I was expecting a picture depicting someone holding the salami in a Madonna-ish manner alright-but the other Madonna. Now I'll be distracted for the greater part of the day.

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I love animals...they're delicious!

Hi,

I went back to reread what I wrote to find there were double entendres I did not intend. I am beginning to feel I am in high school literature class spending time identifying symbolism the author never intended.

Last night I did make a salami scramble with onions, garlic, sun dried tomatoes and eggs whipped up with cheese and scrambled. I accidentally made the salami a bit crisper than intended, though nobody complained. There are no photos since I was too hungry to run downstairs to get my camera.

This evening I made Salami pasta. I began by sweating about 5 ounces sliced salami in some olive oil, followed by chopped garlic and shallots. Once the onions were translucent, I added Italian plum tomatoes and dried oregano. Once this was perculating along, I added 1/4 inch strips of three roasted peppers and chopped olives. Once the ziti was finished, I returned it to the pot, adding some cooking liquid and this sauce. After the sauce was incorporated into the pasta, I added a cup of fresh parsley and a cup of roughly grated parmesan cheese.



I'm thinking about making Geo's homemade salami cheese over the weekend.

Thanks!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

My dear mother used to make a lunch or light supper dish that was basically a saute of onions, garlic, zucchini and a bit of tomato with a good salame cut in about 1/4 inch batons. I believe it was what first made Himself notice me, although he may have other thoughts on the matter. He did notice that it made zucchini, which he had previously consider unpalatable, tasty.

Cathy,

What kind of salami is it? There are so many varieties -- Genoa, Kosher, Hungarian, etc -- which some forms might be called "hard salami."

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Where there’s smoke, there may be salmon.

HI,

It was Patrick Cudahy 'Heritage' Hard Salami. The label part is gone now, though MikeG does have a picture of it.

Patrick Cudahy does sell a German salami. I don't recall seeing the word German, though I do remember Heritage. It does look and taste like German hard salamis.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Hi,

There might be a small piece of hard salami in some crevice of my refrigerator. A minor amount to be consumed as a snack by someone, though not by me. I have finally reached my high water mark for eating hard salami, though I did it as pleasantly as possible.

I did follow through on Geo's idea of making salami-cheddar cheese. I used 1 ounce of Velveeta to 5 ounces Extra Sharp Cheddar to approximately 4 ounces chopped hard salami.



The Velveeta melted first, then it coaxed the Cheddar into its fold. Once completely melted, I added the salami. I poured the mixture into a buttered foil lined small bowl to cool. I never did have any because it was gone by lunch the next day.



I received for Christmas a homemade herb-cheddar bread mix, which I later cut in butter, add 4 ounces grated cheddar, milk and eggs. I made a healthy addition of at least 5 ounces of chopped salami, which tasted as good as it looked:



I also made a few rounds of salami-onion scrambled eggs and one frittata:



Thanks again Josephine for allowing us to have so much fun!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

C2--

It ALL looks great, not to mention eminently tasty for a cold Saturday's eats.

Well, it's gone now, but not forgotten, eh? Probably sometime in the not so distant future you'll think "hmmm, wonder where I can get a good hard salami..." : )

Tnx for sharing with us--

Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!