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.

X-Cellent Egg Salad Sliders

What’s Cooking in Gail’s Kitchen? The Food Whisperer: X-cellent Egg Salad Sliders! Have you noticed more and more farm-to-table cafés are featuring egg salad sandwiches on the menu? I get crazy happy when I discover it, as someone who loves home-cooking. Not only are there a dozen variations on egg salad, but each seems to add a unique twist. This recipe is pretty basic so you can get creative from here. Think avocado, dill, bacon, or red pepper flakes. Looks like I need to buy more eggs. Happy Boiling!

X-CELLENT EGG SALAD SLIDERS

Ingredients:

8 eggs, hard boiled and peeled

1/4 cup mayonnaise

1/4 cup dill pickle relish

1 tablespoon red onion, diced

1 tablespoon yellow mustard

1/4 teaspoon sea salt

8 slider buns

4 romaine lettuce leaves

2 tomatoes, sliced

1 tablespoon Everything But Bagel seasoning

Instructions:

In a medium bowl, whisk together mayonnaise, dill pickle relish, red onion, yellow mustard, and sea salt. Chop the eggs and add to the bowl. Stir gently until well blended. Cover and chill in the refrigerator one hour. Assemble sliders using the buns, egg salad, romaine lettuce leaves, and tomato slices. Sprinkle with Everything But Bagel seasoning. Serve.

Everything Turkey Sliders

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Everything Turkey Sliders! These miniature sandwiches are anything but small, when it comes to flavor. In a world of “supersize” portions, having something more manageable is always a good thing. It’s like when my husband and I eat out at a restaurant. We split a portion and then if we’re still hungry, we can order something else. More often than not, we are completely full and satisfied with smaller portions. It works for us. These sliders follow the same concept. Eat one and if you’re still hungry, have another. Permission granted.

EVERYTHING TURKEY SLIDERS

Ingredients:

4 tablespoons unsalted butter, melted

1 tablespoon Dijon mustard

1 teaspoon natural honey

1/2 tablespoon Worcestershire sauce

2 teaspoons poppyseeds

1 teaspoon dried minced onion

6 slider rolls, split

2 tablespoons mayonnaise

2 cups shredded turkey, precooked

6 slices Havarti cheese

Instructions:

Preheat oven to 350°. Combine melted butter, Dijon mustard, natural honey, Worcestershire sauce, poppyseeds, and minced onion in a small bowl. Whisk until mixed. Set aside. In a 6”x10” baking dish, place the bottom halves of the slider buns in a single layer, sides touching. Spread a thin layer of mayonnaise over them. Divide the shredded turkey between the buns. Place one slice of Havarti cheese over the shredded turkey. Carefully place the bun lids on top of each slider. Pour the glaze evenly over the top of the sliders. Bake for 18-20 minutes until the cheese is melted and the buns are toasted. Remove from oven. Cool for 10 minutes before serving.

Iowa Loose Meat Sliders

What’s Cooking in Gail’s Kitchen? Food for Sharing: Iowa Loose Meat Sliders! If you’ve ever taken a road trip through Iowa, or are fortunate enough to live there, you’re already familiar with its popular loose meat sandwich found at local diners. Made of 100% freshly ground beef, the Midwest tradition began around 1926. Bypassing the form of a patty and omitting the sauce of a sloppy joe, what you saw was what you got—all loose meat. The steaming technique plus the combination of spices remain a trade secret. But if you’re willing to come pretty close, give this recipe a try. Just remember to hold the ketchup.

IOWA LOOSE MEAT SLIDERS

Ingredients:

1 tablespoon olive oil

1 Vidalia onion, minced

1 pound lean ground beef

1 tablespoon yellow mustard

1 tablespoon vinegar

1 tablespoon Lea & Perrins sauce

2 teaspoons brown sugar

1/4 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1 1/2 cups beer

1 teaspoon beef bouillon granules

6 slider buns

Sliced dill pickles

Minced onions

Instructions:

In a large skillet over medium heat, sauté onions in olive oil until translucent. Add ground beef. Cook until brown and crumbly. Add yellow mustard, vinegar, Worcestershire sauce, brown sugar, garlic powder, seasoned salt, and black pepper. Mix well. Stir in beer. Bring to boil. Add beef bouillon. Reduce to low heat. Simmer uncovered until all liquid is absorbed. Serve on toasted slider buns. Top with dill pickles, mustard, and minced onions.

Lamb Burger Sliders

What’s Cooking in Gail’s Kitchen? Timeless Classics: Lamb Burger Sliders! For all the meat-lovers out there, lean lamb is a healthier choice simply because it is good for the heart. Personally, I prefer the tender cut of meat with its mellow flavor, especially when partnered with garden fresh vegetables. By adding a touch of spice, it actually enhances the flavor. If you’re looking for a break from beef, chicken, or pork…think lamb.

LAMB BURGER SLIDERS

Ingredients:

1 pound ground lamb

1/8 teaspoon Mrs. Dash Herb and Garlic Seasoning

1/8 teaspoon sea salt

2 tablespoons olive oil

1 tomato, sliced

1 cucumber, sliced

1/2 red onion, sliced

1/2 cup tzatziki sauce with feta chunks

6 ciabatta slider buns

Instructions:

Form ground lamb meat into six mini patties. Sprinkle with Mrs. Dash Herb and Garlic Seasoning; sprinkle with sea salt. Brush both sides of patties with olive oil. Grill lamb patties 2-3 minutes per side over medium-high heat, turning once. Set aside. Toast ciabatta buns. To assemble lamb sliders, spread tzatziki sauce on the bottom of the buns. Next layer buns with cucumber slice, tomatoes, lamb burger, and red onion. Serve immediately.

Michael Mina Pub 1842 in Las Vegas, Nevada

Dining Outside the Home: Michael Mina Pub 1842 in Las Vegas, Nevada. Tucked away in the MGM Grand is a hidden gem inspired by a celebrity chef. Pub 1842, named for the year Pilsner was invented, offers a nice selection of craft beers, but that’s not where it ends. Check out the great selection of unique whiskeys and specialty cocktails. Happy Hour features a pair of Brisket Sliders worth nibbling on. Feast your eyes on the tender black angus beef prepared Kansas City-style, drenched in savory bbq sauce slathered over a bed of kale slaw. Spear a gherkin and it’s ready for that first bite. Add an order of Fries in a Can to balance things out. Chef Mina knows what he’s doing. Try not to drool.

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? Food for Sharing: Iowa Loose Meat Sliders! If you’ve ever taken a road trip through Iowa, or are fortunate enough to live there, you’re already familiar with its popular loose meat sandwich found at local diners. Made of 100% freshly ground beef, the Midwest tradition began around 1926. Bypassing the form of a patty and omitting the sauce of a sloppy joe, what you saw was what you got—all loose meat. The steaming technique plus the combination of spices remain a trade secret. But if you’re willing to come pretty close, give this recipe a try. Just remember to hold the ketchup. 
IOWA LOOSE MEAT SLIDERS
Ingredients:

1 tablespoon olive oil

1 Vidalia onion, minced

1 pound lean ground beef

1 tablespoon yellow mustard

1 tablespoon vinegar

1 tablespoon Lea & Perrins sauce

2 teaspoons brown sugar

1/4 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon cracked black pepper 

1 1/2 cups beer

1 teaspoon beef bouillon granules 

6 slider buns

Sliced dill pickles

Minced onions
Instructions:

In a large skillet over medium heat, sauté onions in olive oil until translucent. Add ground beef. Cook until brown and crumbly. Add yellow mustard, vinegar, Worcestershire sauce, brown sugar, garlic powder, seasoned salt, and black pepper. Mix well. Stir in beer. Bring to boil. Add beef bouillon. Reduce to low heat. Simmer uncovered until all liquid is absorbed. Serve on toasted slider buns. Top with dill pickles, mustard, and minced onions. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Timeless Classics: Lamb Burger Sliders! For all the meat-lovers out there, lean lamb is a healthier choice simply because it is good for the heart. Personally, I prefer the tender cut of meat with its mellow flavor, especially when partnered with garden fresh vegetables. By adding a touch of spice, it actually enhances the flavor. If you’re looking for a break from beef, chicken, or pork…think lamb. 
LAMB BURGER SLIDERS 
Ingredients:

1 pound ground lamb

1/8 teaspoon Mrs. Dash Herb and Garlic Seasoning

1/8 teaspoon sea salt

2 tablespoons olive oil

1 tomato, sliced

1 cucumber, sliced

1/2 red onion, sliced

1/2 cup tzatziki sauce with feta chunks

6 ciabatta slider buns
Instructions:

Form ground lamb meat into six mini patties. Sprinkle with Mrs. Dash Herb and Garlic Seasoning; sprinkle with sea salt. Brush both sides of patties with olive oil. Grill lamb patties 2-3 minutes per side over medium-high heat, turning once. Set aside. Toast ciabatta buns. To assemble lamb sliders, spread tzatziki sauce on the bottom of the buns. Next layer buns with cucumber slice, tomatoes, lamb burger, and red onion. Serve immediately.