Cooking with KAKE: Lettuce wraps and sliders

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THAI-STYLE BEEF LETTUCE WRAPS 

Yield: 8 portions of 2 ounces each

Ingredients:

1 pound Sterling Silver ground beef

2 tablespoons fish sauce (Chef Janet Bourbon likes Red Boat or Three Crabs)

¼ cup chicken broth

4 scallions, white part and a bit of green, sliced thinly on the bias

3 tablespoons freshly squeezed lime juice

1 tablespoon sugar

¼ teaspoon crushed red pepper flakes

3 tablespoons coarsely chopped mint leaves

3 tablespoons coarsely chopped cilantro leaves

1 head butter or leaf lettuce, washed and dried, separated into leaves

Lime wedges and sweet chili garlic sauce, for serving

Instructions:

Stir 1 tablespoon of fish sauce into ground beef and marinate in refrigerator for 15 minutes.

Bring chicken broth to a simmer in large, nonstick skillet. Add ground beef and cook, stirring frequently, until beef is no longer pink, about 3-4 minutes.

Transfer beef to a large bowl and let cool for 10 minutes.

Add remaining 1 tablespoon of fish sauce, scallions, lime juice, sugar, red pepper flakes, mint, and cilantro to beef.  Toss to combine. Adjust seasoning with fish sauce, lime juice, sugar, and red pepper flakes to taste.

Serve with lettuce leaves, lime wedges and Thai sweet chili garlic sauce.


SPICY JALAPEÑO SLIDERS

Yield: 8 sliders

Ingredients:

1 10-ounce jar jalapeño jelly

1 pound Sterling Silver ground beef, divided into eight 2-ounce portions

Salt and pepper, to taste

1 tablespoon olive or vegetable oil

8 small slider rolls, toasted or warmed in the oven

1 4-ounce package whipped cream cheese

1 bag crispy jalapeños

Instructions:

Heat the jalapeño jelly in the microwave or on the stove over low heat until melted. Set aside until needed.

Shape the ground beef portions into patties, slightly larger than the diameter of the slider rolls – about 3 inches across.

Season patties lightly with salt and pepper.

Heat the oil in a large sauté pan until almost smoking. Add the patties, in batches if necessary, and cook to an internal temperature of 160°F, about 6 minutes.

Place cooked slider on bottom half of roll. Spread top of roll with about 2 teaspoons of cream cheese.

Drizzle about 2 teaspoons of jalapeño jelly over the patty. Sprinkle with crispy jalapenos. Close the sandwich and add a toothpick if desired.


CARAMELIZED ONION SLIDERS WITH BOURSIN CHEESE

Yield: 8 sliders

Ingredients:

2 onions, peeled, cored and chopped

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon sugar

¼ teaspoon freshly ground black pepper

1 pound Sterling Silver ground beef, divided into eight 2-ounce portions

Salt and pepper, to taste

8 small slider rolls, toasted or warmed in the oven

1 5-ounce package Boursin cheese, softened

Instructions:

Heat 2 tablespoons of olive oil in a large sauté pan until almost smoking. Add the chopped onions, salt, sugar, and pepper and sauté over high heat until the onions start to color. Reduce heat to low. Cook onions over low heat, stirring occasionally, until onions are very soft and caramelized – about 30 minutes. Set aside until needed.

Shape the ground beef portions into patties, slightly larger than the diameter of the slider rolls – about 3 inches across.

Season patties lightly with salt and pepper.

Heat 1 tablespoon of olive oil in large sauté pan until almost smoking. Add the patties, in batches if necessary, and cook to an internal temperature of 160°F, about 6 minutes.

Place cooked slider on bottom half of roll. Spread top of roll with 2-3 teaspoons of caramelized onion.

Spread about 1 tablespoon of softened Boursin cheese on the patty. Close the sandwich and add a toothpick if desired.