hickory

Gherkin Pork Sliders

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Gherkin Pork Sliders! Mini sandwiches are popping up on bar and grill menus all over the place. What that translates to the consumer is unspoken permission to have seconds. That’s my story and I’m sticking to it. It’s a way to try creative small bites to match your mood. Did you know the toppings can include creamy coleslaw, mac ’n cheese, crunchy potato chips, pineapple salsa, onion rings, and anything else you find delicious? Just like this recipe. If you prefer dill gherkins to sweet ones, by all means tweak it up. After all, in your kitchen you’re in charge.

GHERKIN PORK SLIDERS

Ingredients:

12-count slider buns

3 cups precooked pulled pork

1/2 cup hickory-smoked barbecue sauce

1/4 cup unsalted butter

2 teaspoons Worcestershire sauce

1/2 teaspoon onion salt

1/4 teaspoon garlic powder

1/2 teaspoon poppy seeds

1 pint deli coleslaw

Sweet gherkins

Instructions:

Preheat oven to 375°. Slice the slider buns horizontally in half. Remove the tops and set aside. Transfer the bottom half of the buns to a 9”x13” glass dish. Spread the precooked pulled pork evenly on the buns. Layer with barbecue sauce. Replace the tops of the buns. In a microwave-safe bowl, combine unsalted butter, Worcestershire sauce, onion salt, garlic powder, and poppy seeds. Warm the mixture on 20% for 15 seconds in the microwave. Stir. Repeat, if necessary, until completely melted. Brush the butter mixture over the tops of the buns. Cover the dish with foil. Bake for 10 minutes. Remove foil and bake 5 minutes longer. Once cool, separate sliders. Serve with coleslaw and sweet gherkins.

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? The Chow Down: Dill Pickle Bacon Spears! If you’ve ever drooled over the thought of a dill pickle appetizer, be prepared to reward yourself with this amazing recipe you can make at home. For the perfect zing of flavor, choose zesty garlic dill pickle spears. I recommend visiting the butcher department at your favorite grocers to buy a pound of thick sliced hickory-smoked bacon. You only need a half a pound for these appetizers, but trust me, you’ll finish it later on. Not only is the flavor unsurpassed, but the mere texture of thick bacon combined with the garlic pickles is highly addictive. Go ahead, slather them in creamy buttermilk ranch dressing for an unbeatable combination. You’re Welcome!
DILL PICKLE BACON SPEARS 
Ingredients:

12 dill pickle spears, zesty garlic

6 slices thick bacon, cut in half lengthwise 

1/3 cup buttermilk ranch dressing

Chives for garnish 
Instructions:

Preheat oven to 350°. Arrange the 12 bacon strips on a wire rack that is placed on a foiled-lined baking sheet. Bake 25 minutes. Remove from oven and cool until easy to handle. Wrap each dill pickle spear with one strip of bacon, seam side down. Secure with 1-2 toothpicks. Return dill pickles to wire rack and bake 25-30 minutes longer until bacon is crisp. Remove from oven and arrange on a platter. Pour buttermilk ranch dressing into a dip bowl. Garnish with fresh chives. Serve warm.