Rachael Rays Salami Scramble Recipes

THE ULTIMATE SALAMI BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.
• Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.
• Heat a heavy griddle or cast-iron skillet over medium-high heat. Add the patties and cook, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.
• Spread some of the giardiniera relish on the bottom halves of the rolls and top with the patties. Top with the salami and some Quick Marinara Sauce. Cover with the top halves of the rolls.
• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, chile and onion and cook, stirring, 1 to 2 minutes. Add the wine and cook 30 seconds. Add the tomatoes, oregano, basil and thyme. Season with salt and pepper. Simmer over low heat until thickened.

BROCCOLI RABE AND SALAMI PASTA

Steps:

• Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
• Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
• While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
• Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

RACHAEL RAY'S SALAMI SCRAMBLE

Steps:

• Heat a medium nonstick skillet over medium heat.
• Add olive oil and salami.
• Cook until salami renders some fat and starts to turn a deep burgundy color, about 2 minutes.
• Add garlic and stir 30 seconds.
• Add scallions or onion and cook 1 to 2 more minutes.
• Add tomato and cook another minute.
• In a large fry pan over medium heat, scramble eggs and cheese until eggs are not quite done.
• Add salt and a generous amount of pepper.
• Add salami mixture to eggs and cheese and scramble together until eggs are done.
• Garnish with parsley or basil if desired.

SCRAMBLEWICHES

Steps:

• Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out.
• Cut each bread in half again, across, making 4 boats; switch the broiler on.
• Heat a large nonstick skillet over moderate heat; add the butter and let it melt.
• Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces.
• In a bowl, beat the eggs with a splash of milk, the hot sauce, salt, and pepper; add to the skillet w/the meat; scramble, keeping the eggs a little soft.
• Divide the eggs among the bread and cover with the cheese; melt the cheese under the broiler; take sandwiches out as soon as the cheese softens and melts.
• Garnish with chopped chives or parsley.

RACHAEL RAY'S HUNGARIAN SAUSAGE AND LENTIL STOUP

Steps:

• In a medium sized pot, simmer lentils in chicken stock.
• In a second pot, sauté sausage in olive oil.
• Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
• Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
• Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
• Combine the two pots.
• Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.