Posts Tagged ‘Appetizer’
This weekend we went to a family barbecue in Buffalo, NY and we were inspired! Nothing says summer like fresh grilled shellfish. We got our inspiration after watching our cousins “steam” clams on the grill. They had a cooler filled with little neck clams and placed them directly on the grill over medium heat. Once the clams are open, they are cooked. Simply place the cooked clams in bowl and serve with hot sauce or a sprinkle of some Nantucket Off-Shore Bayou Rub. It’s a crowd pleaser not to mention a great icebreaker. Standing over a bowl of steaming hot clams is sure to get the conversation going. Enjoy.
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For many years, my grandmother used to roast a bologna in BBQ sauce and slice and serve it as an appetizer at Sunday barbecues. A while back, my mother bought two Kosher Salami’s and did the same thing. I loved the result and only had a few twists that I felt could make this a much better dish. I come from Chicago where the All Beef Kosher Hot Dog is a staple and once you have had one grilled, it is tough to enjoy a boiled dog ever again. So in the latest go around for a dinner we had recently I tried grilling up the entire salami like it was a big Kosher dog!
Here is a simple recipe for making a Barbecued Kosher Salami that is sure to please.
1 Bottle of Open Pit BBQ Sauce, or chose a special BBQ sauce from BBQ Pro Shop.
1 Whole Large Kosher Salami – (12-ounce Hebrew National Beef Salami)
- Remove the plastic skin from the Kosher salami and score the salami in a few places on either side.
- Place the salami on the grill over low to medium heat to slowly cook the salami.
- Pour the bottle of Open Pit or BBQ Sauce into a disposable aluminum pan
- After the Salami starts to brown on the outside and get a caramel color, place the entire salami into the BBQ Sauce and place over low heat.
- Let the Salami simmer in the sauce, mopping the sauce on the salami every 30 minutes or so and let it cook for about 90 minutes.
- After 90 minutes, remove the Salami from the BBQ sauce and slice into 1/4″ slices, you should see a nice caramel ring around the outside.
- Place the sliced salami back into the sauce and let simmer until you are ready to serve.
Serve with slices of dark rye or small slices of challah/egg bread and some toothpicks. This is a great dish for a tailgate, birthday party, backyard BBQ or sports gathering. It is hearty and when you are wanting to fill some people up, this really is a dish that will satisfy!
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Can’t get enough of Willingham’s Cajun Hot seasoning? Well here is a fantastic recipe for some sauteed mushrooms that comes from the Willingham’s suggestions sheet that comes with all of our shipments.
Wash and slice 1 LB of Mushrooms 1/4″ Thick
Melt in a skillet:
1 Stick of Margarine or Butter
1 Tablespooon Willingham’s Cajun Hot seasoning or Willingham’s Original Mild Seasoning
1 Teaspoon of Vermouth
Add Mushrooms and vermouth and simmer for 10 minutes. Drain and serve with toothpicks. Or, put some Willingham’s Original Mild Seasoning on a burger, grill it up and have a mushroom burger!