Originally Posted by
billhart22
Man, your sliders sound great! Maybe I should come over to your house!
My sliders go like this:
They are Turkey Sliders with Mango Poblano Relish
2 pounds ground turkey
1 egg
1 Tablespoon dried chopped onion
1 teaspoon garlic salt
1/8 teaspoon ground pepper
1 tablespoon Romano cheese
15 small dinner rolls
15 pieces green leaf lettuce
** MANGO POBLANO RELISH **
2 ripe mangoes, cut in 1/8-inch dice
1/2 cup diced red onion
3tablespoons diced grilled poblano chile
juice of 1 lime
3 green onions, chopped
3/4 teaspoon garlic salt
1 tablespoon honey
In a bowl, combine ground turkey, egg, chopped onion, garlic salt pepper and Pcorino. Mix to blemd well. Form into 15 round patties. Place in the freezer for 1 hour or until frozen.
To prepare the relish, combine all ingredients in a bowl and mix until well blended. Place a third of the mixture in a blender and puree. Add the remaining relish and blend well Cover and chill.
Preheat the grill (barbeque).
Place the burgers on the grill and cook over medium heat.
Top each slider with a piece of lettuce and 1 tablespoon of relish. Close the rolls and serve immediately.
Yum... Yum...
Tilapia Sliders
1/2 cup milk
2 eggs
1 cup flour
1/4 cup yellow cornmeal
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt and pepper
4 tilapia fillets cut into 16 equal pieces
3 tablespoons olive oil
1 package parker house or Hawaiian rolls (16 rolls)
4 leaves romaine lettuce cut into quarters
1/2 tomato slices
4 slices Cheddar cheese, cut into quarters
** TANGY TARTAR SAUCE **
1/2 CUP MAYONNAISE
2 tablespoons pickle relish
1 tablespoon lemon juice
salt and pepper to taste
Dunk fillets in the milk mixture and then dredge in the cornmeal mixture, coating both sides evenly.
In a large saute pan, immediately heat olive oil over medium-high heat. When it is hot, but not smoking, add the fillets to the pan. Cook on one side until the coating is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2-3 minutes more. Remove from the pan with a slotted spatula and drain on paper towels.
Meanwhile, whisk together the tartar sauce ingredients.
Slice the rolls and place a fillet on each bottom half, then top with lettuce, tomato, cheese and tartar sauce.
HALIBUT TACOS
2 pounds halibut fillets, cut into 8 equal pieces
8 corn tortillas (soft white corn...not crunchy yellow ones)
1 cup very thinly slice green cabbage
1/2 cup diagonally sliced green onions
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
MARINADE
1 1/4 Cups Chardonnay (or white wine)
1/4 cup fresh lemon juice
1/2 cup olive oil
3 tablespoons crushed garlic
juice and grated peel of 1 lime
1 green onion, thinly sliced
1/4 teaspoon salt
SALSA
4-5 ripe tomatoes, diced
1 avocado diced
1/4 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
1-2 jalapenos, minced
1/2 cup finely chopped red onion
salt and pepper to taste.
Mix marinade ingredients. Add halibut and marinate in the refrigerator for 1-3 hours, turning several times.
Combine all salsa ingredients in a bowl and chill.
Preheat the grill.
Remove fish from marinade and grill until it is no longer translucent in the center and starts to flake Crumble fish into a bowl and keep warm.
Bill tortillas with halibut, cabbage onions, cilantro and salsa. Add a squeeze of lime. Makes 8 servings..
*** THE ASS-KICKING SAUCE TO PUT ON ANYTHING!! ***
MIX MAYONNAISE, CHIPOTLE POWDER AND HOT HORSERADISH TOGETHER WITH A TOUCH OF LEMON JUICE......THIS IS TO DIE FOR!!
