Don’t let these Sliders…slide away

Sliders have become a gastropub staple.
Creativity reigns.  Toppings.  Sauces. Rolls.
The Menu Shoppe has it covered…
great tips for great menus.
How about presentation?  Small plate or basket?
Our Wire Basket Collection features an array of wire baskets for presentation enhancement–especially with our newsprint theme tissues–ideal for sliders…bar-side, dock-side…the neighborhood pub or the Club Grille.
Lamb Sliders with Bleu Cheese
13 oz lean ground lamb
11/4 teaspoons olive oil
1 large onion, thinly sliced
3/4 teaspoon brown sugar
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons crumbled blue cheese
8 (1.3-ounce) mini sandwich buns
Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan–cook 10 minutes, stirring frequently. Stir in 1/8 teaspoon salt. Reduce heat–cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.
Preheat broiler. Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Place patties on the rack of a broiler pan coated with cooking spray–place rack in pan. Broil 6 minutes, turning once after 3 minutes. Remove from oven–let stand 3 minutes. Broil buns, cut sides up, 2 minutes or until lightly toasted. Place patties on bottom halves of buns–top each patty with about 1 1/2 tablespoons caramelized onion and about 3/4 teaspoon blue cheese. Cover with top halves of buns.
Meatball Sliders
for the tomato sauce
2 (28-ounce) cans whole tomatoes in juice
1/4 cup olive oil
1 medium onion, finely chopped
5 garlic cloves, minced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
for the meatballs
1 pound ground beef chuck
1 pound ground pork
3 cups coarse fresh bread crumbs
2/3 cup whole milk
1 1/2 cups grated Pecorino Romano
4 garlic cloves, minced
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1/2 teaspoon dried oregano
2 cups vegetable oil
assemble the sliders:
20 small (2-inch) soft buns or rolls, split
Make the tomato sauce:
Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
Make the meatballs while the sauce simmers:
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
Simmer meatballs and assemble the sliders:
Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through. Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.
Pesto Sliders
1 pound ground beef, extra lean
8 (1.3-ounce) mini sandwich buns
2 tablespoons ready-made pesto
1 large plum tomato, cut into 8 slices
2 tablespoons shaved Parmigiano-Reggiano cheese
8 (1.3-ounce) mini sandwich buns
Gently combine ground beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a bowl. Divide beef mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes on each side or until desired degree of doneness. Spread the bottom half of each bun with
3/4 teaspoon pesto, and top each with 1 tomato slice and 1 patty. Top each patty with 3/4 teaspoon shaved Parmigiano-Reggiano cheese and the top half of bun.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in bistros, deli, lounges, presentation, small plates, snacks, Wire Basket Collection and tagged , , , . Bookmark the permalink.

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