Sunday, February 5, 2012

Sliders for the Superbowl

 I made two different types of sliders for our private  Superbowl party.  The first one was 100% Ground Round Beef, seasoned with salt, pepper, and a bit of granulated sugar to ensure a good carmelization.  I cooked them to a medium, which left them juicy, but they held together well.  I topped them with an organic tomato slice, caramelized onions, sauteed crimini mushrooms, Irish Cheddar cheese, and organic arugula.  The condiment was a choice of  homemade horseradish sauce or homemade ketchup from organic tomatoes.  The "bun" was actually a sliced sourdough baguette, which made for a nice presentation.



The second type of slider was from a mixture of the same ground beef as above, and ground pork; about a 25% beef, 75% pork ratio.  I cooked this to just shy of well done, topped with Manchego Cheese, sauteed crimini mushrooms, caramelized onions, organic tomato, balsamic vinegar braised shredded cabbage (which turned out awesome!), and arugula.  This bun was the Publix bakery french hamburger buns, cut into fourths.
I served both types of sliders with a kosher dill pickle.  Of course, there are other snacks as well, but these were the hit of the party (so far, since the Superbowl is still on!)
This is the first time I have made sliders, and it was a lot of fun--I think I will do this more often!!