BEER BATTERED SALAMI CHIPS!

FROM BUSY IN BROOKLYN

Beer Battered Salami Chips

1 16oz. Abeles & Heymann salami, sliced
1 cup all purpose flour
1 12oz. bottle of beer, ale preferred
pinch of salt

Method:

Add the flour and salt to a bowl and whisk to combine. Pour in the beer and stir until a thick batter forms. It should be a little thicker than pancake batter. You’ll need most of the bottle of beer (with about 1/2 cup left over).

Heat a few inches of oil in a saucepan to 350 degrees.

Dip the salami slices in the beer batter and place in the hot oil. Fry a few at a time until golden brown on one side, and then flip over to brown the other side. Remove with a slotted spoon or spider and drain on paper towels. To keep the salami chips crisp, remove from the paper towels and place on a rack.

Beer Mustard, Two Ways

1/2 cup yellow mustard seeds
1 12 oz. beer, ale preferred
3 tbsp mustard powder
1/3 cup apple cider vinegar
2 heaping tbsp honey
1/4 c brown sugar
1 tsp salt

For sweet mustard, soak the mustard seeds in the beer overnight. Place the mustard seeds with the soaking liquid and all the remaining ingredients in a pot and bring to a boil, stirring occasionally to break up the bubbles. Reduce to a simmer and cook for 10-15 minutes, until the mixture has reduced and thickened. Stir occasionally, so the mustard seeds don’t burn or stick to the bottom of the pan. Be sure not to thicken the mustard too much as it will thicken more once cooled.

For spicy mustard (VERY SPICY!), soak the mustard seeds in 1 cup of beer (not the whole bottle) overnight. Place the mustard seeds with the soaking liquid and the remaining ingredients in a food processor. Blend until the mustard seeds break down and the mixture thickens (it will thicken more in the fridge).

For either mustard, store in a glass jar in the fridge, giving it a few days for the flavors to meld and develop.