A few weeks ago, my son, Aaron went fishing with his uncle, his cousins and two of his cousins’ friends. Aaron loves to fish and wherever we go on vacation, Aaron usually schedules a fishing trip. As a mother, I have learned that a fishing outing is so exhilarating when the fish are biting and so disappointing when the fishing crew comes home empty-handed. More importantly, I have discovered that our fishermen love to catch fish, but are not as exuberant about preparing and eating the fish that were caught. Luckily, our fishermen did not come empty-handed and even more luckily, the fish that were caught were being saved for a future feast in Manhattan.
Now, I was under no obligation to prepare the fish and better yet, under no pressure to force them to eat the fish. So, I offered to make an impromptu barbecue for the hungry fishermen. I checked the refrigerator and I had some beef sliders, but no hot dogs.
I did have a couple rolls of salami. My nephew’s friend, thirteen-year old Netanel, offered me his own recipe for grilled salami. I was going to grill the salami whole, but Netanel insisted that we cut it into thick slices.
I took Netanel’s lead and we slathered the salami slices with barbecue sauce.
The barbecued salami slices came off the grill caramelized and just perfect. It was delicious served up with different types of mustard and dips. It was such a hit that I told Netanel that I would now incorporate grilled salami as a part of our standard barbecue.
Tonight, I prepared this delicacy and dressed it up for its blog debut. It did not disappoint.
Salami, cut into thick slices
Sauce: barbecue, pesto, spicy mayo, mustard and/or horseradish sauce
Sesame seeds or your favorite spices (optional)
Cut salami into thick slices. Coat with your favorite sauce and your favorite toppings.
Heat on grill for a few minutes, flipping over when golden brown and carmelized.
Serve immediately with your favorite topping and/or condiment.