Salami Chips with White Bean Dip

Salami chips with a white bean dip are a dangerously tempting thing. Crunchy meaty yummy. It’d be difficult to make them even better, but you can by serving them with a roasted garlic white bean dip. The creamy dip (almost like a hummus) compliments the salami perfectly. This makes for a great easy appetizer or snack for the big game.
Salami Chips with White Bean DipMost grocery stores sell a variety of different styles of salami. Grab a few different flavors and mix them up on the plate. Many salamis have a very thick casing, which not all people enjoy. You can remove it quite easily after slicing the salami thin.

Also try my smoked glazed salami.

Salami Chips with White Bean Dip

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author Mike

Ingredients

For the white bean dip

  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • 1 14 ounce can Great Northern white beans, drained, rinsed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2-3 tablespoons warm water

For the salami chips

  • 4 ounces salami sliced thin

Instructions

For the white bean dip

  • Pre-heat oven to 375 F.
  • Cut top off the garlic and drizzle with 1 teaspoon of the olive oil.
  • Wrap in foil and place in oven for 40-45 minutes or until soft.
  • Remove and let cool slightly.
  • Squeeze garlic from the cloves and add to a food processor.
  • Add remaining ingredients and puree until smooth. Add more water if the mixture is too thick.
  • Serve with the salami chips.

For the salami chips

  • Place salami on a parchment-lined baking sheet or on a rack over a baking sheet.
  • Bake for 10-15 or until starting to crisp and curl at the edges.
  • Remove and let cool and crisp more.

Crispy Chipotle Wings

Chicken wings are my favorite dish, and I sure have made them a lot of different ways with lots of different sauces. From homemade, to bottled, I can’t get enough. It’s hard to pick a favorite… until now. These crispy chipotle wings are my all-time favorites. A little heat, a little smokiness, and a little sweet. Everything you could want in a wing, and crunchy to boot. Grab some paper towels and scoot up to the table and get busy!
Crispy Chipotle WingsI made these crispy chipotle wings on my Char-Broil Big Easy. Used to be, I couldn’t get super-crispy wings in the Big Easy without finishing them on a grill. Not any more. My crispy wing technique gets it done and done good on the Big Easy or in the oven. Give it a shot. It’s as good as deep-fried but without the oil.

Also try my raspberry chipotle wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Crispy Chipotle Wings

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 Servings
Author Mike

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • Your favorite wing rub I used our Fire-Eater rub

For the sauce

  • 1/2 cup pureed chipotle in adobo sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 3 tablespoons unsalted butter
  • Zest of 1 lime
  • 1/2 teaspoon kosher salt

Instructions

For the wings

For the sauce

  • Combine all ingredients except the salt in a medium saucepan over medium heat.
  • Bring to a boil then reduce to a simmer.
  • Season with salt and let simmer slowly until thickened slightly.

Crispy Shrimp in Tasso Sauce

I have always enjoyed Tasso, but I admit I have never eaten it that often. It’s sometimes hard to find here in Indiana. But after making my own Tasso on my smoker, I have so fallen in love with the spicy Cajun ham. It’s normally used to flavor dishes. Like this one, which combines a simple cream sauce loaded with Tasso with one of my other favorites, crispy quick-fried Louisiana shrimp, all served over fettuccine.Crispy Shrimp in Tasso SauceAlthough Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce, where it is tamed down, but can definitely still be tasted. I use this same cream sauce over biscuits for a twist on the traditional biscuits-and-gravy.

If you can’t find Tasso, you can substitute good smoked ham.

Crispy Shrimp in Tasso Sauce

Course American
Cuisine Main
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Mike

Ingredients

For the shrimp

  • 1 1/2 pounds 20-24 count Louisiana shrimp shelled, deveined
  • Kosher salt freshly ground pepper and all-purpose flour
  • Olive oil

For the Tasso sauce

  • 2 tablespoons unsalted butter
  • 1/2 cup Tasso diced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half
  • Kosher salt to taste
  • 2 teaspoons fresh-squeezed lemon juice
  • 2 dashes hot sauce
  • Dash teaspoon Worcestershire sauce
  • 1/2 cup Creme Fraiche

For the pasta

  • 1 pound fettuccine pasta
  • Kosher salt
  • Fresh parsley chopped, as a garnish

Instructions

For the shrimp

  • Place the shrimp into a large bowl. Sprinkle generously with salt and pepper.
  • Start adding flour. Toss the shrimp. Keep adding flour a little at a time until the shrimp no longer stick together.
  • Pour enough oil into a large skillet to lightly coat the bottom. Heat over medium-high heat.
  • Add the shrimp. Arrange in the skillet without overlapping. If you have to, work in batches.
  • Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust. Flip and cook the other side until pink and the coating crusts. Remove to a plate.

For the Tasso sauce

  • Melt the butter in a large sauce pan over medium-high heat.
  • Add the Tasso. Saute until the Tasso starts to brown.
  • Stir in the flour and continue stirring for two minutes.
  • Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
  • Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
  • Stir in the creme fraiche.

For the pasta

  • Cook according to package instructions.

Bringing it all together

  • After draining the pasta, return it to the pot you cooked it in.
  • Add in the Tasso cream sauce and toss to coat.
  • Serve pasta on plates, topped with the crispy shrimp and garnished with parsley.