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POSTED: February 2, 2011 1:30 a.m.

Crab cake sliders with easy lemon aioli

Makes 10 sliders

3/4 cup mayonnaise, divided

Zest and juice of 1 lemon

1 clove garlic, finely minced

1 teaspoon Dijon mustard

1/4 teaspoon crushed dried thyme

1 pound lump crab meat

1 1/2 cups crushed kettle-cooked potato chips

1/2 cup minced celery

2 teaspoons Old Bay seasoning

2 eggs

Arrange an oven rack inside the oven about 12 inches from the broiler. Heat the broiler. Spray a baking sheet with cooking spray. In a small bowl, whisk together 1/2 cup of the mayonnaise, the lemon zest and juice, garlic, mustard and thyme. Set aside. In a medium bowl, combine the crab meat, potato chips, celery, Old Bay, the remaining 1/4 cup of the mayonnaise, and the eggs. Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet. Broil the patties for 3 to 4 minutes, rotating the pan as needed for even browning. Remove the baking sheet from the oven, flip each patty and broil for another 3 to 4 minutes. Keep a close eye on them to avoid burning. Serve the crab cakes with the aioli.

 


Maple Mustard Glazed Kielbasa

Makes 10 sliders

1-pound package kielbasa

1/2 cup maple syrup

1/4 cup whole-grain mustard

Slice the kielbasa into 1/4-inch-thick diagonal slabs. You should get about 20 slices. In a large, deep skillet over medium heat, combine the maple syrup and mustard. Add the kielbasa and cook until the sauce is thickened and the kielbasa is glazed, about 20 minutes.

 


Barbecue chicken sliders with cole slaw

Makes 10 sliders

Meat from a 2- to 2 1/2-pound rotisserie chicken (about 1 1/2 pounds cooked chicken meat)

1 1/2 cups barbecue sauce

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon sugar

1/4 teaspoon celery seed

1 teaspoon Dijon mustard

10-ounce package shredded cabbage or slaw mix

 Place the meat in a large skillet. Use 2 forks or your fingers to shred the meat. Add the barbecue sauce, mix well, then set over medium heat. Cook until warmed through, then transfer to a bowl, cover and set aside.In a medium bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar, celery seed and mustard. Toss in the shredded cabbage, then serve with the barbecue chicken.

 


Shrimp po'boy sliders

Makes 10 sliders

For the mayonnaise:

1/2 cup mayonnaise

1/4 cup whole-grain mustard

1/4 teaspoon cayenne pepper (or more, to taste)

1/2 teaspoon ground black pepper

For the shrimp:

1/2 cup all-purpose flour

2 teaspoons Old Bay seasoning, divided

1 egg

2 tablespoons milk

1/3 cup cornmeal

1/3 cup breadcrumbs

1 pound medium raw shrimp, peeled and deveined

Canola oil, for fryingPickle slices

 To prepare the mayonnaise, in a small bowl whisk together the mayonnaise, mustard, cayenne and black pepper. Set aside.In medium bowl, combine the flour and 1 teaspoon of the Old Bay seasoning.In another medium bowl, beat together the egg and milk.In a third bowl, combine the cornmeal, bread crumbs and remaining teaspoon of Old Bay seasoning.Working in batches, toss the shrimp first in the flour mixture, then through the egg mixture and lastly through the crumb mixture.In a large saucepan over medium-high, heat about 2 inches of oil to 370 F.Working in batches, fry the shrimp 2 to 3 minutes, or until golden and cooked through. Use a slotted spoon to transfer to paper towels.Serve the shrimp with the mayonnaise and pickles.

Recipes from the Associated Press

 



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