BRAISED CHICKEN WITH SALAMI AND OLIVES
Donald Link pays homage to New Orleans' Sicilian roots with a dish that also appeals to his love of both salt and salami. The dish has the feel of chicken cacciatore, but its use of olives, salami and fennel brings more complexity. Mr. Link uses handmade salami from Cochon Butcher, his meat shop in New Orleans, but a hunk of good quality supermarket salami works fine. Jarred green olives would suffice in a pinch but they will make the dish extra salty and compromise its texture. Instead, find firm green olives such as Sicilian-cured Sevillanos or French Lucques or Picholine olives.
Provided by Kim Severson
Categories main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in 2 batches until golden brown, about 7 minutes per side. Transfer cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
- Add onions to skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes. Pour in wine and simmer to reduce, scraping the bottom of the pan. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.
- Pour in chicken broth in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. Stir in bay leaves and lemon juice.
- Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender, about 1 1/2 hours. Discard bay leaves and rosemary. Serve chicken warm, with plenty of sauce.
Nutrition Facts : @context http, Calories 767, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 55 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 15 grams, Sodium 1457 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED SALAMI
I found this recipe years ago. My first thought was that it was strange, but decided to keep it anyway. I have made this many times since and it is one of the first appetizers to go! It is simple enough for football parties or nice enough for cocktail parties. Be careful when you slice the salami so that all the slices are on the same side. The salami has a tendency to twist! Serve with crackers.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry
Time 1h55m
Yield 50
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
- Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
- Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.3 g, Cholesterol 18.2 mg, Fat 5.5 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 467.9 mg, Sugar 6.6 g
HOMEMADE SALAMI
This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.
Provided by BLUIC
Time P1DT1h45m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
- Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg
BAKED KOSHET SALAMI
Steps:
- Preheat the oven to 375. Coat a metal or Pyrex pan with cooking spray to prevent the sauce from sticking. Peel the wrapper from the salami and set out in the morning to reach room temperature. Score the salami with X's across the top on both sides. Use any design you like, just be certain to cut slightly into the top layer of the salami to let the sauce penetrate. Coat the salami generously with the sauce and place it into the pan. Place the salami into the hot oven for 30 minutes. Turn the oven down to 300, and baste and turn the salami every half hour for about 2 hours. As you baste, continue to add more sauce. The key is to use your judgment: adjust the temperature if it looks it's cooking too fast or slowly. The salami should be brown on top with a crust and bubbling juices coming out of the cuts you made in the top layer. Serve on a bread tray. I let my guests cut their own slices. Serve with the breads and mustards.
SALAMI CRISPS
Salami chips.
Categories Pork Bake Low Carb Kid-Friendly Quick & Easy Back to School Gourmet Small Plates
Yield Makes 24
Number Of Ingredients 3
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
- Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)
BAKED SALAMI
This is a great appetizer served with slices of light or dark rye bread. The proportions of marmalade and mustard used are up to you. I usually just slather enough on the top to cover the whole salami....you may use less than specified, or more. Servings depends on the size of the salami used.
Provided by dojemi
Categories Meat
Time 4h15m
Yield 1 salami
Number Of Ingredients 3
Steps:
- Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
- Leave it intact enough at the bottom so it will hold together.
- Top with the Marmalade and Dijon mustard.
- Enough to cover the whole top of the salami.
- Wrap in foil and bake in a slow oven for 4 hours.
- Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.
Nutrition Facts : Calories 738, Fat 27.2, SaturatedFat 10.2, Cholesterol 71, Sodium 2642.7, Carbohydrate 114.6, Fiber 5.2, Sugar 98.6, Protein 18.5
BAKED BEEF SALAMI APPETIZER
Simple, Paleo, low carb appetizer for any party. It's so simple, but looks fancy and everyone loves it. For 10 people, I prepared three of these. They will not look pretty when marinating, but they "blossom" when you cook them.
Provided by SparkleKristy
Categories Kosher
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice salami in a diagonal pattern, about 1/8 to 1/4 inch thick, but not all the way through. First one way, then the other to make a "Chanel-esque" pattern.
- Leave it intact enough at the bottom so it will hold together.
- Place salami and dijon mustard all in a large ziplock bag.
- Rub the salami through the bag so the mustard covers the entire salami.
- Let salami sit in mustard overnight or at least all day in a ziplock bag in refrigerator.
- Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
- Cut up salami and use toothpicks to serve.
- Use extra marinade as a dipping sauce.
Nutrition Facts : Calories 176.3, Fat 2.4, SaturatedFat 0.1, Sodium 666.4, Carbohydrate 39.8, Fiber 2, Sugar 25.3, Protein 2.9
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