Italian Chicken Sliders With Tomato Jam Food

GRILLED TURKEY SLIDERS WITH TOMATO JAM

Steps:

• Preheat the grill to medium-high heat.
• Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
• Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
• To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.
• Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.

NEW ZEALAND VENISON SLIDERS WITH TOMATO CHILE JAM

Steps:

• Combine the beef, venison, oil, salt, cinnamon, oregano, pepper and parsley in a mixing bowl. Use a spoon, spatula or your hands to blend it thoroughly. Form the meat into twelve 3-ounce sliders, and refrigerate until cooking time.
• Brush the sliders with olive oil and cook on a preheated very hot grill or in a nonstick pan for 1 to 2 minutes on each side. Do not overcook! This lovely lean meat is best served rare or medium-rare.
• Place the grilled venison sliders on a bun, top with Tomato Chile Jam and cover with the bun top. Finish by skewering a cornichon and driving the skewer through the top bun, the slider and the bottom bun to keep them intact and easy to eat. Repeat with all the sliders.
• Place the sliders on a platter and waste no time getting them to your guests and into your mouth!
• Combine the tomatoes, sugar, vinegar, fish sauce, garlic, chiles and ginger in a saucepot. Bring the mixture to a boil over medium heat. Reduce the heat to low and cook for about 2 hours, stirring all the time to make sure it doesn't scorch on the bottom. Allow the thick, glossy condiment to cool to room temperature, and refrigerate till needed. Cook's Note: This will make more than needed, but this sauce is mildly addictive and you will be happy to have some stashed away in your refrigerator for any grilled meat, fish or prawns. It lasts for over a month when stored properly in a sealed container.

SAUCY ITALIAN CHICKEN & TOMATOES

Steps:

• Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish.
• Combine dressing, soup mix, oregano and bay leaves.
• Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350°F.

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
• Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
• Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
• Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
• Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.