Recipes from The Groaning Board Cookbook
This salami has appeared on RES Groaning Boards since the early '80s. Baritone Cliff Guebert's recipe is from his mother, and upon comparing it with that of soprano Colleen Vogel's, they realized their recipes were much the same. They have each put their own spin on the appetizer.
SALAMI FOR ANY GROANING BOARD
5 lb. lean ground beef
2½ tsp. mustard seed
2½ tsp. freshly ground pepper
1-2 tsp. garlic powder, to taste
1 tsp. hickory smoke liquid
4 tbsp. Quick Cure or Quick Salt (see below)
Mix together all ingredients as if for a meat loaf. Put in a Tupperware or other well-covered bowl overnight.
Early the next morning, mix again very well. Roll into 8 or 9 tubes, about 2 inches in diameter. Bake at 175 F for 8 hours, giving it a quarter-turn every 2 hours in a conventional oven. There is no need to turn the salami in a convection oven. Cool, then wrap in paper towels or foil, and freeze in Zip-loc bags.
Note: Quick Cure or Quick Salt is a curing salt found with table salt in the grocery store. Do not use regular table salt in this recipe!
Bass Gordon Morash's recipe for Hunan Lamb contains several of the basic food groups used in his kitchen: beer, garlic and chili peppers. The dish is a bit of a party favour, and can be served with either white rice or egg noodles. It's kinda sweet, kinda spicy – kinda like the candy you'll never be given on Halloween. The quantities of some of the ingredients might seem extreme (12 garlic cloves and 15 dried chilies, for instance), but they are necessary. No cheating.
This is one of those dishes that improves overnight. Also, you'll find that using a strong-flavoured beer will improve the overall effect. The chili paste with garlic can be found in the Oriental food aisle in most large grocery stores, or in import food shops.
A word of caution: As you are frying the chilies, DO NOT stick your snout into the pot to inhale the wonderful aromas. The chili oils become airborne and will grab hold of your throat with a vengeance!
Serves 6 to 8
4 cups water, for cooking
3 lb. lean leg of lamb, cut in 2-inch cubes
¼ cup oil
12 garlic cloves, crushed
10 to 15 whole dried, red chili peppers
1-inch piece of fresh ginger, thinly sliced or cut into matchsticks
2 green onions, cut in 2-inch lengths
1 cup light brown sugar
2 tbsp. chili paste with garlic
¼ cup dark soy sauce
2 tsp. salt, or to taste
2 cups strongly flavoured beer (McNally's Extra Ale works well here)
Bring the water to the boil and add lamb. Cook for 3 minutes, stirring occasionally. Drain, run under cold water, and drain again. Set aside.
In a frying pan, heat oil to a moderately high temperature. Add garlic, stir-fry for 10 seconds. Add chili peppers and ginger, and stir-fry until ginger starts to brown. Add green onions, stir-fry for 20 seconds. Add lamb and stir-fry for 1 minute. Add brown sugar, chili paste with garlic, soy sauce and salt. Stir until blended.
Turn mixture into a casserole. Add beer, stir and cover. Bring to a boil on top of the stove, stir, then cook uncovered in a 325 F oven for 45 minutes. Stir several times while cooking. Serve with rice or noodles.
Baritone Roy Jefferson's recipe for Skor Toffee Chocolate Bars was the most requested of all our Groaning Board recipes. “To die for” is one of its many accolades.
SKOR TOFFEE CHOCOLATE BARS
Makes 1 9x13-inch pan
¾ cup margarine or butter
¾ cup brown sugar
1½ cups flour
1 300 g can sweetened condensed milk
2 tbsp. margarine or butter
1 300 g pkg. chocolate chips
1 225 g pkg. Chipits SKOR bits
Cream together the first amount of butter or margarine, brown sugar and flour. Press evenly into a 9x13-inch pan. Bake at 350 F for 20-25 minutes or until light golden in colour. Cool while preparing the filling.
Heat sweetened condensed milk and 2 tbsp. of margarine or butter in a heavy pan, stirring constantly over medium heat for 5-10 minutes or until thickened. Spread over the baked base, and bake at 350 F for 12-15 minutes.
Spread chocolate chips evenly over the filling and bake 2 minutes, until melted and shiny. Spread evenly with a knife. Sprinkle on SKOR bits and press lightly. Cool completely. Store at room temperature.
Note: For an alternate version of the filling part of this bar, increase the butter to ½ cup and add 2 tbsp. golden syrup and ½ cup sugar to the condensed milk. Boil, stirring constantly, until thickened and follow the method above.
To order: The Groaning Board is available for $12 plus $3 shipping & handling (in Canada) from: Richard Eaton Singers (email@example.com), #6-06 Stanley Milner Library, #7 Sir Winston Churchill Square, Edmonton, AB T5J 2V4 (phone 780.428.3737)