Slide into Summer

All across America, the classic barbecue burger is getting downsized and styled up.  Nouveau, nibble-friendly sliders feature artisan cheeses, chef-inspired sauces and a variety of meats—from pulled pork to Kobe beef to ground bison and lamb, or a mix thereof! The new buns on the block are often fresh baked or tailored to the recipe, or petite Rosemary or Chibatta rolls. A separate tray with sliders adorned with simple slices of cheddar and ketchup will make these minis a hit with the kiddies!

Aioli and Roasted Pepper Spread

• 2 red bell peppers

• 1 tbsp. olive oil

• Grind of salt and pepper

• ¼ cup ketchup

• 1 tablespoon balsamic vinegar

• 2 garlic cloves

• 4 large basil leaves

• Grind of salt and pepper 

Pre-broil oven at 500º F. Cover one cookie sheet with aluminum foil and brush with olive oil.

 

Cut the tops off of the bell peppers and quarter them lengthwise.  Discard all the seeds.  Lay the bell pepper slices flesh side up on the cookie sheet and brush the flesh with olive oil.  Sprinkle with salt and pepper.  Turn them over so the skin side is up. Brush skin with olive oil. Broil in the oven (skin side up) for about 5-10 minutes.  Watch the peppers closely.  The skin will boil.  The peppers are done when the skin has completely turned black.

Remove peppers from cookie sheet and place in single layer (skin side up) on a dish; freeze the dish for about 15 minutes.  (This makes the peeling process much easier.) Then peel and discard skin.

In a small food processor, combine roasted red bell peppers, ketchup and balsamic vinegar. Add two cloves garlic. Tear basil leaves apart into small bits and add to mixture. Pulse until well combined. Season to taste with salt and pepper. Set spread aside.

Source: Rustic Garden Bistro

Mozzarella Sliders with Aioli and Roasted Red Pepper Spread

 

Ingredients

For the Sliders

• 3 tablespoon aioli

• 4 oz. ground beef chuck

• 4 oz. ground beef sirloin

• ½ teaspoon kosher salt

• 3 oz. fresh mozzarella cheese, sliced 

    into 6 thin pieces

• 2 small heirloom tomatoes

• 6 slider buns

 

Preparation 

Using your hands, combine ground beef chuck, ground beef sirloin and kosher salt in a small bowl. Divide into six uniform patties, shaping them thinner in the center and thicker along the edges (so when the meat “poofs” on the grill, you won’t have a huge dome of a patty). Set patties on a plate, cover with plastic wrap and refrigerate until ready to grill.

Slice fresh mozzarella cheese and set aside. Slice two small heirloom tomatoes and set aside. Wash and dry lettuce leaves and set aside.

Over medium heat, grill meat patties to your liking.  Add mozzarella cheese on top to melt thoroughly. Place buns (cut-side down) on grill to warm.

Assemble each slider: On bottom bun, smear on ½ tablespoon roasted red pepper spread.  Add meat patty with mozzarella cheese.  Add slice of tomato.  Add green lettuce.  Smear on ½ tablespoon aioli on top bun.  Close and serve immediately.

Source: Rustic Garden Bistro

Photos by Ken Amorosano

Putting the French back into French Fries! 

 

Double-Fried French Fries

The key to crisp, French, bistro-style fries is the double frying method. The fries are parboiled in oil at 325 degrees F. The heat is then raised to 365 degrees F to finish the process. It’s more labor intensive, but the results are worth the effort.

 

Ingredients:

• 4 or 5 russet potatoes (about 2 pounds)

• 2 quarts of peanut oil

• Finely-ground sea salt

• Freshly-ground black pepper

Preparation:

• Slice off 4 sides of the potatoes until they are flat on all sides. Leave as much skin as you can.

• Slice the squared potatoes into 1/3-inch slices. Slice each slice into 1/3-inch sticks.

• Soak the potatoes for at least 30 minutes in a large bowl of cold water. This helps to remove excess starch and lets the potatoes get crispier while cooking.

• Pre-heat oil in fryer or a large, heavy pot to 325 degrees F.

• Remove potatoes from water and pat them dry with a towel.

• Add two handfuls at a time to the oil. Do not over crowd them or they will not cook properly

• Par cook them for 5 to 7 minutes.

• Remove the potatoes and let them dry on a rack while you finish the other batches.

• Raise the heat of the oil to 365 degrees F.

• Cook the potatoes again, two handfuls at time, until golden brown and crisp, about 2 to 3 minutes.

• Remove from the oil, shake off the excess oil and add salt and pepper to taste.

Tip: Purchase a good quality kitchen thermometer to measure the oil temperature.

 

 

Mojo Mojitos

Blue Raspberry Mojito

The mojito was born in Havana, Cuba. There are many variations of the drink. This recipe calls for the four customary ingredients of mint, powdered sugar, lime, and club soda. Instead of the traditional rum, this recipe calls for a refreshing flavored vodka.

 

Ingredients:

4 mint leaves

1 teaspoon powdered sugar

1 lime (for juicing)

1.5oz Raspberry Vodka

2oz Club Soda

1oz Fresh sour mix

6-8 Fresh Blueberries

6-8 Fresh Raspberries 

 

Preparation:

Put the mint leaves into a mason jar and squeeze the lime juice over them.

Add the powdered sugar and then muddle the mint, lime juice and sugar together. Add blueberry and raspberries. Add crushed ice.

Stir in the vodka and top off with the club soda.

Garnish with a mint sprig, a blueberry and a raspberry.

 

Recipe courtesy of Brian Shipe, Harold’s Corral, Cave Creek, Arizona

Photo by Ken Amorosano