Beef And Pork Sliders With Fried Green Tomatoes Food

BEEF AND GROUND PORK SLIDERS

Steps:

• In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
• Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
• Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
• Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.

FRIED GREEN TOMATO SLIDERS WITH GOAT CHEESE MAYO AND TOMATILLO-BACON RELISH

Steps:

• For the relish: Combine the tomatillos, onions, lime juice, cilantro and oil in a bowl. Let sit at room temperature for 30 minutes. Stir in the bacon just before serving.
• For the mayo: Whisk the mayonnaise and goat cheese together in a bowl until well combined. Season with pepper.
• For the fried green tomatoes: Set a cooling rack over a baking sheet. Season the green tomatoes on both sides with salt and pepper. Put the flour, eggs and cornmeal in separate shallow dishes. Season all three with salt and pepper, and the eggs with the hot sauce.
• Heat a few inches of oil in a cast-iron skillet over medium heat until beginning to shimmer (drop in a few grains of cornmeal -- they should sizzle) or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, then dip in the egg wash. Let the excess drip off, then dredge in the cornmeal.
• Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on the prepared rack and season with a bit more salt.
• Spread a teaspoon of goat cheese mayo on the top and bottom buns. Place a fried green tomato on the bottom buns, top with relish and serve.

BEEF AND PORK SLIDERS WITH FRIED GREEN TOMATOES

Steps:

• Combine beef through creole seasoning; form into slider patties and refrigerate for at least 30 minutes.
• Meanwhile - mix flour, cornmeal and seasoned salt together.
• Heat canola oil over medium-high heat in a medium sized sauce pan or a dutch oven.
• Dip tomato slices in egg, then dredge in flour/cornmeal mixture. Fry on each side about 1-2 minutes, until golden brown; drain on paper towels.
• Heat grill.
• Remove burgers from fridge and grill until done the way you like them.
• Top each burger with a slice of each Gouda and Swiss cheese, add to slider buns, and top with fried green tomato.

CURRIED PORK AND GREEN TOMATOES

Steps:

• In a medium skillet, saute onion in butter. Add tomatoes; cover and simmer for 10-12 minutes or until tender. Combine flour, curry, salt, pepper, sugar and, if desired, cardamom; slowly stir into tomatoes. Add broth and pork; simmer, uncovered, until sauce thickens, 3-5 minutes. Serve over rice.

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS

Steps:

• For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
• For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
• For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
• Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
• For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
• Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
• Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
• For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

BEEF TOMATO STIR-FRY

Steps:

• Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.) , In a bowl, combine the ginger, garlic, 1 teaspoon cornstarch, soy sauce and egg white. Add the meat and toss to coat. Set aside for 5 minutes. , In a large skillet or wok, heat oil on -medium-high; brown the meat. Remove the meat; set aside. Add the green pepper, onion, celery and 1/2 cup water; cover and cook over medium heat for 3 minutes. , Add ketchup and sugar; cover and cook for 2 minutes. In a small bowl, whisk the remaining cornstarch and water until smooth. Stir into beef mixture; return to skillet. Cook until liquid is slightly thickened. Add tomatoes and stir for 1 minute just until heated through. Serve with rice.

CHEESY BACON SLIDER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rolls, without separating them, on a flat work surface. Cut in half horizontally. Arrange bottom half in the prepared pan. Sprinkle 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, 3 to 5 minutes.
• Cook and stir beef and onion in a skillet until beef is browned, 5 to 8 minutes. Drain grease. Stir in tomatoes, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, salt, and pepper. Cook until fully combined, 1 to 2 minutes.
• Spoon beef mixture over rolls. Sprinkle remaining 1 cup Cheddar cheese and bacon on top. Cover with top half of rolls.
• Combine butter, brown sugar, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce in a microwave-safe bowl. Cover and microwave on high until butter is melted, about 1 minute. Stir until blended and pour over rolls. Sprinkle sesame seeds on top.
• Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes.