Friday night and Stevie's ready for some grilled sliders! Nothing says "Good Friday" like some grilled sirloin sliders. We love sliders, but tonight, I wanted to kick up the volume with some blue cheese and spice, but Stevie likes his plain with cheese. So tonight, it's sliders... two ways! Grown up style, and "kid" style". Let's start with the wedges.
You may have heard, potato wedges are one of our favorite "go-to" sides and snack foods! Tonight these wedges are buffalo style! Scrub-a-dub those potatoes and cut into wedges (each tater will give you 8 wedges).
Add some olive oil, salt and pepper to the wedges and toss. Now, you may know the drill... prop them all up on their skin sides, then sprinkle with garlic powder and cayenne pepper. As you can see, the pale, far right row of wedges has no cayenne. That's what's known as the "kid's wedgy section" (sans heat), as in... no cayenne for Stevie, and I'm happy to accommodate! Like I said, if you have kids, you can create the same dinner, but offer a plainer kid version, and a kicked up grown up version. That's what we have here! And it's no big deal to make everyone happy tonight!
Now pop those wedges in a 400 degree oven for 35-40 minutes (depending on their wedgy width), and this is what you have when their done! TRY to leave them alone until you get everyone else ready! Next up, sliders!
Tonight's sliders started with a pound and a half of ground sirloin and "SPICY" Montreal Steak seasoning. We'll also want blue cheese (American for the kids), shallot, tomato, greens, and ciabatta rolls to finish.
Slice the shallot and saute in a medium low sauce pan for about 15 minutes or until tender. Turn off when done and keep these shallots on stand by.
Now take your 1 and 1/2 pounds of fresh ground sirloin (thank you Millstone) and form 8 sliders. I divide the meat in half, then in half again, and so on, until I get 8 pieces. Gently form sirloin into rounds, leaving a thumbprint in the center of each slider. This will help with even cooking (we want sliders, not golf balls)! These are spicy sliders, so I sprinkled them with my favorite short cut, Montreal Steak seasoning, but SPICY tonight. Get your grill ready for the slider party!
Lay those sliders on a hot, clean grill over high heat and cook for 3 minutes on each side (for med. rare). Here's where I use my trusty timer to prevent overcooking. For med. sliders try 4 minutes... well done, 5 minutes.
So, sliders, DONE! Wedges, DONE! Here's the "kid version". Stevie wanted sliders with American cheese on plain ciabatta buns (toasted, please) and plain wedges (no cayenne)... and I can live with that. Easy accommodation, KID style!
And Gremlin-Mamma style... a spicy, kicked-up slider topped with blue cheese, sauteed shallot, fresh tomato and greens... with blue cheese dressing on the side for dipping! Ciabatta rolls added something special! Seriously spicy-blue cheese burger heaven! And the buffalo wedges... amazing!
Friday night and Stevie's ready for some grilled sliders! Nothing says "Good Friday" like some grilled sirloin sliders. We love sliders, but tonight, I wanted to kick up the volume with some blue cheese and spice, but Stevie likes his plain with cheese. So tonight, it's sliders... two ways! Grown up style, and "kid" style". Let's start with the wedges.
You may have heard, potato wedges are one of our favorite "go-to" sides and snack foods! Tonight these wedges are buffalo style! Scrub-a-dub those potatoes and cut into wedges (each tater will give you 8 wedges).
Add some olive oil, salt and pepper to the wedges and toss. Now, you may know the drill... prop them all up on their skin sides, then sprinkle with garlic powder and cayenne pepper. As you can see, the pale, far right row of wedges has no cayenne. That's what's known as the "kid's wedgy section" (sans heat), as in... no cayenne for Stevie, and I'm happy to accommodate! Like I said, if you have kids, you can create the same dinner, but offer a plainer kid version, and a kicked up grown up version. That's what we have here! And it's no big deal to make everyone happy tonight!
Now pop those wedges in a 400 degree oven for 35-40 minutes (depending on their wedgy width), and this is what you have when their done! TRY to leave them alone until you get everyone else ready! Next up, sliders!
Tonight's sliders started with a pound and a half of ground sirloin and "SPICY" Montreal Steak seasoning. We'll also want blue cheese (American for the kids), shallot, tomato, greens, and ciabatta rolls to finish.
Slice the shallot and saute in a medium low sauce pan for about 15 minutes or until tender. Turn off when done and keep these shallots on stand by.
Now take your 1 and 1/2 pounds of fresh ground sirloin (thank you Millstone) and form 8 sliders. I divide the meat in half, then in half again, and so on, until I get 8 pieces. Gently form sirloin into rounds, leaving a thumbprint in the center of each slider. This will help with even cooking (we want sliders, not golf balls)! These are spicy sliders, so I sprinkled them with my favorite short cut, Montreal Steak seasoning, but SPICY tonight. Get your grill ready for the slider party!
Lay those sliders on a hot, clean grill over high heat and cook for 3 minutes on each side (for med. rare). Here's where I use my trusty timer to prevent overcooking. For med. sliders try 4 minutes... well done, 5 minutes.
So, sliders, DONE! Wedges, DONE! Here's the "kid version". Stevie wanted sliders with American cheese on plain ciabatta buns (toasted, please) and plain wedges (no cayenne)... and I can live with that. Easy accommodation, KID style!
And Gremlin-Mamma style... a spicy, kicked-up slider topped with blue cheese, sauteed shallot, fresh tomato and greens... with blue cheese dressing on the side for dipping! Ciabatta rolls added something special! Seriously spicy-blue cheese burger heaven! And the buffalo wedges... amazing!
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