The weather was perfect this past Sunday for a Mother’s day BBQ. Seeing as I am the one who cooks the BBQ at our place, I wanted a quick and easy food for the grill that didn’t take too much preparation time so I could relax with my family. I went to Gourmet Glatt and picked up some ready-made beef kebabs, some vegetables to grill and some delicious water melon for dessert. I also bought chicken wings without any seasonings. I find that you can rinse off and clean the wings when you want to keep it simple and just throw them on the grill. They were so crispy and delicious. I had also noticed in my freezer that I had an Abeles and Heymann salami. I decided I would try to make a Hasselback Salami on the grill. I had only made it in the oven so it was an experiment to try and grill it to get the “out-doorsy” flavor. It was a huge hit and the easy sauce/marinade was so versatile you could use it to marinade chicken cutlets, or use it as a dipping sauce.
Note: in the 1940′s, a dish of whole potatoes cut to resemble an accordion was first served at the Hasselbacken restaurant in Stockholm. Cutting the potatoes this way results in a soft and creamy interior with crisped and browned edges.
Easy Hasselback Salami
Inspired by Busy In Brooklyn – Chanie Apfelbaum
1/3 cup duck sauce
1/3 cup BBQ sauce
Any size Abeles and Heymann Salami. The bigger the better as it’s so delicious. (Just make more sauce)
Mix the two sauces together, and set aside.
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). Place on a hot BBQ on indirect heat. That means the BBQ burners are on but not directly under the salami. You must watch for burning as the sauce has sugar and can burn. By the time you finished cooking your other meats on the grill the salami will be ready. I also continue to baste every 15 minutes. Alternatively you can back it in the oven at 400 degrees on a cookie sheet lined with parchment paper.
Serve warm with leftover sauce for dipping.