Summer Sliders - August 26, 2016

Menu reuse! 

Appetizer:

Stuffed Peppers (C & C)

Main Course 

(Note - 3 sliders per person is the typical serving, make all 3 kinds below, or pick the ones that work best for you)
F & L

Bombay Sliders
Mini Man Burgers
Flank Steak Sliders

Sides:

Tomato Bacon Summer Salad (with corn) (T & J)
Green Bean Salad with Basil (J & K)

Dessert:

Assorted popsicles  - I'll update with recipes when I pick which ones to make (I'm having trouble deciding!) (Z & K)

Bacon-Wrapped Cherry Peppers + A Stuffed Pepper Alternate Recipe

From Food & Wine (my current favorite cooking magazine!)
Yield - 12 pepper halves

Ingredients

6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)

Equipment: toothpicks

Method 

Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.

Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot.

Serve the stuffed cherry peppers warm.

If that one doesn't look good, or just won't work for some reason - maybe try this alternate recipe?

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3-Ingredient Mini Stuffed Peppers Recipe 

Source: A blog called A Spicy Perspective

Ingredients

1 1/2 pounds mini bell peppers (or a mix of mini bell peppers and jalapeños)
12 ounces garlic and herb seasoned chevre goat cheese
1 tablespoon honey

Method   

Preheat the oven to 400 degrees F.  Line a large baking sheet with parchment paper and set aside.

Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.

Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.

Optional Toppings: Various herbs, crumbled bacon or chorizo, balsamic glaze, smoked paprika, toasted nuts.

Green Bean Salad with Basil Balsamic and Parmesan

Serves 6 

Ingredients

1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces

Salt for blanching (2 Tbsp for every 2 quarts of water)

1/2 cup red onion - minced (shallots would also work here, you will probably 1 large about 2 ounces to yield 1/2 cup minced)

2 Tbsp balsamic vinegar

4 Tbsp olive oil

3/4 cup chopped fresh basil leaves

3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Freshly ground black pepper (to taste)

Optional: toasted pine nuts or toasted walnuts

Method

1 Blanch the green beans: Fill a large pot with water and bring to a a boil.  Add 2 Tbsp salt for 2 quarts of water. When water is at a full boil, add the green beans and blanch for about 2 minutes, until the beans are barely cooked through, but still crisp (they should appear bright green).

Be aware that cooking time will vary (fresher beans cook faster then older beans), so be sure to check the beans and make sure they are cooked.

2 Shock in ice water: While the beans are cooking, fill a large bowl with ice and water. When the beans are ready, transfer them from the boiling water to the ice water with a slotted spoon.  This will stop the cooking and "lock in" the bright green color.

Drain the beans.

3 Toss with onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

Chill until ready to serve.

4 Garnish (optional) When you are ready to serve, top with optional toasted pine nuts or toasted walnuts

Read more:  
http://www.simplyrecipes.com/recipes/green_bean_salad_with_basil_balsamic_and_parmesan/#ixzz4HtWvzxFc

Tomato bacon summer salad (with corn)

Inspired by a recipe from this website
Serves 6-10

Ingredients

7 to 9 medium heirloom tomatoes
3/4 cup grilled corn kernels (2 ears of corn)*
6 slices cooked bacon, crumbled
3 tablespoons red onion, thinly sliced
3 tablespoons blue cheese crumbles, optional
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil kosher
salt
fresh ground black pepper
3 tablespoons fresh basil, chopped or chiffonade

*To grill the ears of corn, pull back the husk—without removing it entirely—and remove the silk from the corn. Then pull the husk back into place. This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing the smoke from the grill penetrate the husk. Place prepared ears of corn on hot grill, turning until evenly charred.

Method

With a knife, slice the tomatoes into 1/2″ thick slices.

Arrange the tomatoes on a large plate. On top of the tomatoes, evenly sprinkle corn, bacon, red onion, and blue cheese. 

In a bowl briskly whisk together the red wine vinegar and olive oil until combined.

Pour the vinaigrette evenly over the salad. Sprinkle with salt and pepper and garnish with basil. Serve immediately.

Steak Sliders with suggested toppings

Possible toppings (follow the links for a description and/or recipe): horseradish sauce, caramelized or grilled onions, arugula, garlic mayo

Skirt Steak for sliders 

Ingredients: 

1 lb skirt steak, cleaned/trimmed
1 tbsp salt
1 tbsp cracked black pepper
1 tsp chili powder
1 tsp sweet paprika
1 tsp sugar
Peanut oil, as needed

Method

Mix all the dry ingredients together in a prep bowl.
Coat the steak in peanut oil and then apply the dry rub mixture, covering it completely.
Let sit under plastic for an hour.
Heat grill and make it as hot as possible.
Place steak on grill and let cook for 2-3 minutes. Flip once and let cook on other side for 2-3 minutes (for medium rare).
Remove from grill, let it rest for 5 minutes, slice against the grain, and serve.

Bombay Sliders

This recipe is from our friends at Bon Apetit, via Epicurious.

Yields 12 sliders

Ingredients

For Spread:
1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt

For patties:
1 1/2 tablespoons 2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt

1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted

Method

Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops.