RED PEPPER AND SALAMI SALAD
3 red bell peppers
3 red onions
2 cloves garlic
1/4 cup olive oil
4 oz spicy Italian salami, roughly chopped
1/2 jar artichoke hearts, drained and halved
1/3 cup small black olives
2 teaspoons dried oregano
1 tablespoon balsamic vinegar
Halve the bell peppers, and remove the seeds and membranes. Cut each half into 4 pieces. Peel the onions, and cut each into eighths. Peel and chop the garlic, and combine with the olive oil. Preheat oven to 400. Arrange the pepper slices and onions in a shallow baking dish. Pour on the garlic oil. Bake for 20 minutes.
Remove the baking dish from the oven, and stir the peppers and onions gently. Add the salami, artichokes, olives and oregano. Return to the oven for 15 minutes. Remove from the oven and drizzle with the balsamic vinegar. Serve warm, or at room temperature, with crusty bread.
1 (2-pound) salami
1 cup brown sugar
1 (15-ounce) bottle brown sugar barbecue sauce
Cocktail rye, crackers
Preheat oven to 350. Remove wrapping from salami. Score entire salami, crosswise, into 1/4-inch slices, taking care not to cut all the way through. Place salami in a pan, and bake uncovered for 45 minutes. Drain the fat. In a medium bowl, combine brown sugar and barbecue sauce. Pour the sauce over the drained salami, and return to the oven. Bake for 30 to 40 minutes, basting with pan juices every 10 minutes. To serve, remove from oven, and place warm salami on a cutting board along with a serrated knife and let guests cut through the slices. Serve with cocktail rye bread and/or crackers.