Saturday, March 18, 2017

Veal and Porcini Mushroom Sliders with Dill Slaw

     Gourmet Italian Style Sliders! 
     Alternative meats and wild game are great choices for gourmet sliders.  People are sometimes shy about trying something new when dining out, but when three small sliders on a plate are served, it is an invitation for guests to share a few bites of something new.  Selling a plate of petite portion sliders to table makes it easier to get adventurous guests to try alternative meats, like Bison, Kangaroo, Iguana or just about any other legal animal meat in the proverbial zoo.
     Mainstream customers tend to prefer sliders made with gourmet grades of beef or veal when trying something new.  
     Specialty meats that have a gourmet reputation are a good choice for making sliders.  Kobe Beef, Wagyu, USDA Prime Grade Beef, Black Angus Beef and veal are good choices.  Consumers are familiar with these meats and they are willing to try these gourmet specialty meats if the price is reasonable.  A plate of three petite sliders made out of the highest priced specialty beef still sells for less than $25, so the price is just right for those who want to indulge on a petite portion.

     Dried Porcini Mushrooms Preparation:
     This recipe yields enough to garnish 3 sliders.
     Porcini mushrooms are not easy to find fresh outside of Italy.  Dried Porcini are good for this recipe. 
     Place 6 large dried porcini slices in a container.
     Add 1 cup of water.
     Soak the porcini overnight in a refrigerator, so they fully reconstitute.

     Focaccia Dough Recipe:
     Follow the link to the recipe in this website.  The directions for making the Focaccia Dough are in the Garlic Knots recipe.  Instructions for shaping Focaccia Slider Rolls are in the next step on this slider recipe page.
     • Garlic Focaccia Knots
     Shaping the Focaccia Slider Rolls:
     Step 1:  To make focaccia slider buns with the focaccia dough, cut walnut size dough portions of the focaccia dough.
     Roll each dough portion into an even ball shape.
     Step 2:  Place the dough portions on a parchment paper lined baking pan and space them about 3" apart from each other.
     Brush the dough balls with olive oil, then lightly season with sea salt and coarse back pepper.
     Let the dough balls proof till they are 1 1/2 times their original size.
     Step 3:  Bake the Focaccia Slider rolls in a 425ºF oven till golden highlights appear.
     Let the slider rolls rest for 5 minutes before slicing them in half.
     Dill Slaw:
     This recipe yields about 1 1/2 cups.  (2 portions) 
     Step 1:  Place 2 cups of very thin sliced cabbage in a mixing bowl.
     Add 1 tablespoon of small chopped green bell pepper.
     Add 1 teaspoon of minced onion. 
     Add about 2 tablespoons of small thin match stick cut carrots for color.
     Toss the ingredients together.
     Step 2:  Place 1/4 cup of mayonnaise in a second mixing bowl.
     Add 1 1/2 teaspoons of rice vinegar.
     Add 1 teaspoon of sugar.
     Add 2 pinches of sea salt and black pepper.
     Add 1/2 tablespoon of chopped fresh dill weed.
     Stir the ingredients together.
     Step 3:  Add the Dill Slaw Dressing to the cabbage mixture.
     Mix the ingredients together.
     *The cabbage should only be coated with just enough dressing to add flavor.
     Step 4:  Place the Dill Slaw in a container.
     Chill the slaw for 45 minutes before serving.  (The slaw will wilt after marinating.)
     Mix the ingredients together just before serving.

     Veal Slider Patties: 
     This recipe yields 3 slider patties.  (1 portion)
     Step 1:  Place 7 to 8 ounces of ground veal in a mixing bowl.
     Add 1 pinch of nutmeg.
     Add 2 pinches of sea salt and white pepper.
     Mix the ingredients together.
     Step 2:  Divide the ground veal mixture into 3 equal portions.
     Roll each portion into a ball shape.
     Press each portions into mini burger patty shape.
     Step 3:  Chill the Veal Slider Patties till they are needed.
     Sautéed Porcini Mushrooms:
     This recipe yields enough to garnish 3 sliders.
     Step 1:  Drain the liquid off of the reconstituted porcini.
     Cut the porcini mushroom into large bite size pieces, so they will will fit on top of small slider patties.
     Step 2:  Heat a small sauté pan over medium heat.
     Add 1 tablespoon of unsalted butter.
     Add the porcini mushroom pieces.
     Add 1 pinch of sea salt and white pepper. 
     Sauté till a few golden brown highlights appear.
     Step 3:  Remove the pan from the heat.
     Keep the Sautéed Porcini Mushrooms warm on a stove top.
     Veal and Porcini Mushroom Sliders with Dill Slaw: 
     This recipe yields 1 entrée.
     Veal Slider Patties cook quickly, so it is best to set the garnished slider bun plate before starting to cook the sliders.
     Step 1:  Split 3 Focaccia Slider Rolls in half.
     Spread a thin layer of Dijon Mustard (or aioli) on each roll.
     Garnish each slider roll with:
     - Romaine Lettuce
     - Slice Plum Tomato
     - Thin sliced Bermuda Onion
     Step 2:  Set the slider roll set-ups on the front half of a plate.
     Place a bed of romaine lettuce on the back half of the plate.
     Place a 3/4 cup portion of the Dill Slaw on the bed of romaine.
     Set the plate aside.
     Step 3:  Heat a sauté pan over medium heat.
     Add 1 1/2 tablespoons of blended olive oil.
     Place the Veal Slider Patties in the pan.
     Sauté the patties till they are fully cooked and golden brown highlights appear on both sides.
     *The veal sliders should be flipped twice to prevent excess browning.
     Step 4:  Add 1 tablespoon of lemon juice.
     Gentle shake the pan so the veal sliders are coated with lemon flavor as the lemon juice evaporates.
     Step 5:  Remove the pan from the heat.
     Place 1 Veal Slider Patty on each slider roll "set up" on the plate.
     Place equal amounts of the Sautéed Porcini Mushrooms on top of each slider.
     Lean the slider roll tops against the sliders.

     These are some tasty Gourmet Italian style veal sliders!

No comments:

Post a Comment