Stuffed Angus Sliders With Heirloom Tomato And Onions Food

STUFFED TOMATOES

Stuffed Tomatoes image

Provided by Michael Symon : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

PANZANELLA STUFFED HEIRLOOM TOMATOES

Panzanella Stuffed Heirloom Tomatoes image

Provided by Claire Robinson

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 large heirloom multi-colored tomatoes, about 3 pounds
Kosher salt and freshly cracked black pepper
1/2 red onion, very thinly sliced
3 tablespoons red wine vinegar, divided, plus more as needed
1/4 cup garlic flavored olive oil, plus more as needed
4 ounces thin grissini, broken into 1/2-inch pieces

Steps:

Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the interior membrane away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain. Season the hollowed tomatoes and the membrane in the strainer with salt and pepper.
Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion. In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper.
Coarsely chop the drained tomato membrane and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato water and vinegar, as needed, to evenly moisten the stuffing. Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve.

Nutrition Facts : Calories 244 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 276 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 5 grams, Sugar 9 grams

STUFFED SLIDERS YOUR WAY

Stuffed Sliders Your Way image

Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient that will make the meat more savory and any cheese you stuff in your slider taste cheesier. The recipe can be halved or doubled easily, so if there are a lot of kids in your crowd, you might want to cut back on the number you make. If a bunch of your drinking buddies are on their way over, however, you'll likely want to do 1 1/2 times the recipe, or even double it. We've given you suggestions for toppers and meat-and-cheese combinations, but those are just ideas to get your imagination going. If the weather is cooperative, fire up your grill, but if you are grill-less, the broiler does a fine job. Any which way you do it, you can't help but have fun!

Provided by Gina Marie Miraglia Eriquez

Categories Sandwich Cheese Appetizer Broil Super Bowl Kid-Friendly Backyard BBQ Dinner Lunch Meat Tailgating Poker/Game Night Grill/Barbecue Party Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes about 30 (2-inch) sliders

Number Of Ingredients 10

Ingredients

Burgers:
3 pounds ground beef, turkey, lamb, or pork
2 large eggs, lightly beaten
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh parsley (or other fresh herbs; see Cooks' Notes)
2 small garlic cloves, crushed with a garlic press
6 ounces Cheddar, feta, Saga blue cheese, Gouda, Pepper Jack, or whatever cheese you're partial to, chilled and cut into 1/2-inch cubes
30 (2-inch; a.k.a. party size) soft rolls, such as potato and brioche, or mini pitas
Toppers:
lettuce, sliced tomatoes, coleslaw, pickles, sliced raw onion and/or sautéed golden brown onions (see Cooks' Notes), ketchup, barbecue sauce, and garlic yogurt sauce (see Cooks' Notes)

Steps:

Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not overmix).
Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
Broiler directions:
Preheat broiler. Put half of sliders on an oiled rack of a broiler pan and broil, turning over once, until just cooked through (no longer pink), 4 to 8 minutes total. Repeat with remaining sliders.
Grill directions:
For easy entertaining, go with a gas grill. Preheat all burners on high, covered, 10 minutes, then adjust heat to medium-high. Grill sliders, in batches if necessary, turning once, until just cooked through, 4 to 8 minutes total.
Make sliders with toppings and rolls.

TOM SZALLER'S GREAT PAN OR BIRD STUFFING

Tom Szaller's Great Pan or Bird Stuffing image

This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird.

Provided by Tom Szaller

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 1h45m

Yield 25

Number Of Ingredients 15

Ingredients

6 ounces sliced bacon
1 pound ground pork sausage
1 ½ pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
½ cup butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 ½ tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.6 g, Cholesterol 22.6 mg, Fat 10.5 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 4.4 g, Sodium 1079.8 mg, Sugar 4.4 g