Sliders

Instructions

WHAT TO GET

steak

½ pound  flank steak, thinly sliced

1 small diced jalapeno pepper

1 green bell pepper, small diced

1 yellow onion, small diced

5 cloves minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon creole seasoning

6 whole wheat slider bund

cheese sauce

2 minced shallots

½ cup smoked gouda cheese, grated

⅓ cup smoked gouda, grated

⅓ cup smoked white cheddar, grated

⅓ cup parmesan, grated

½ cup half and half

3 slices butter

2 cups chicken stock

½ green bell pepper, small diced

¼ cup summer shandy beer

1 teaspoon red chili  flakes

3 tablespoons flour

salt and pepper to taste

WHAT TO DO

1.    In ziplock, combine all steak ingredients after mixing evenly

2.   let marinate for a few hours in the fridge

3.   in medium heat pan, saute until meat is cooked and slightly charred

4.   allow meat to rest 5 minutes before placing desired amount in whole wheat slider buns

5.   spoon on 2 tablespoons cheese sauce before serving

cheese sauce

1.    bring butter and flour and shallots and bell pepper to medium heat, stirring frequently

2.   when shallots are caramelized, add chicken stock

3.   when chicken stock comes to simmer whisk in all other ingredients slowly

4.   whisk sauce very frequently

5.   simmer for about 5 minutes then serve

Ingredients
  • ½ pound flank steak, thinly sliced
  • 1 small diced jalapeno pepper
  • 1 green bell pepper, small diced
  • 1 yellow onion, small diced
  • 5 cloves minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon creole seasoning
  • 6 whole wheat slider buns
  • 2 minced shallots
  • ½ cup smoked gouda cheese, grated
  • ⅓ cup smoked gouda, grated
  • ⅓ cup smoked white cheddar, grated
  • ⅓ cup parmesan, grated
  • ½ cup half and half
  • 3 slices butter
  • 2 cups chicken stock
  • ½ green bell pepper, small diced
  • ¼ cup summer shandy beer
  • 1 teaspoon red chili flakes
  • 3 tablespoons flour
  • salt and pepper to taste
The Back Story

WHAT TO GET

steak

½ pound  flank steak, thinly sliced

1 small diced jalapeno pepper

1 green bell pepper, small diced

1 yellow onion, small diced

5 cloves minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon creole seasoning

6 whole wheat slider buns

 

cheese sauce

2 minced shallots

½ cup smoked gouda cheese, grated

⅓ cup smoked gouda, grated

⅓ cup smoked white cheddar, grated

⅓ cup parmesan, grated

½ cup half and half

3 slices butter

2 cups chicken stock

½ green bell pepper, small diced

¼ cup summer shandy beer

1 teaspoon red chili  flakes

3 tablespoons flour

salt and pepper to taste

WHAT TO DO

1.    In ziplock, combine all steak ingredients after mixing evenly

2.   let marinate for a few hours in the fridge

3.   in medium heat pan, saute until meat is cooked and slightly charred

4.   allow meat to rest 5 minutes before placing desired amount in whole wheat slider buns

5.   spoon on 2 tablespoons cheese sauce before serving

cheese sauce

1.    bring butter and flour and shallots and bell pepper to medium heat, stirring frequently

2.   when shallots are caramelized, add chicken stock

3.   when chicken stock comes to simmer whisk in all other ingredients slowly

4.   whisk sauce very frequently

5.   simmer for about 5 minutes then serve

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Recipe By Tina Ruggiero, The Truly Healthy Family Cookbook

Method

·      Place the salmon, coriander and red curry paste in the bowl of a food processor fitted with a steel blade.

·      Pulse until well combined and then add the cilantro, scallion and 2 tablespoons of the fish sauce. Pulse to incorporate

·      Form the mixture into 12 patties approximately 2 ½ inches in diameter. Patties can be frozen at this point. Transfer to refrigerator to defrost before proceeding.

·      Toss the cucumber with the rice vinegar and remaining ½ teaspoon fish sauce. Reserve

·      Preheat oven to 200 Degrees. Heat a nonstick skillet over medium heat and brush with a little vegetable oil.

·      Cook half the patties until browed on one side, about 2 minutes, then repeat on the second side. Place them on a baking tray in the oven to keep warm. Repeat with the remaining patties.

·      Toast buns or rolls, if desired. Place bottoms on a work surface and top with the cucumbers. Top each with a pattie. Drizzle the juices from the cucumber on the top half of each bun before closing.

 

Per Slider: 180 Calories, 14g Protein, 7g Total Fat, 14g Carbohydrates. 

Ingredients
  • 24oz Atlantic Salmon, cubed
  • 2 tsp ground coriander
  • 2 tbsp red curry paste
  • 1/2 cup cilantro
  • 1/2 cup chopped scallion
  • 2 1/2 tbsp fish sauce
  • 6 oz cucumber
  • 3/4 tsp rice vinegar
  • 1 tbsp vegetable oil
  • 12 Silver Dollar Rolls
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