FanPost

What's cooking at AP?: Week 5 - Chiefs go 5-0 edition(aka Tennessee Titans edition)


Four "What's cooking" posts, four wins(remember from last week Kalo is to blame if we lose).

So it's week 5 and we're all in a good mood because. It's because we have a lot to be in a good mood about. Chiefs are undefeated, the fans are happy, the pessimism of the offseason has been lifted off AP and, debateably, that new attitude has helped produce some of the best writing, on a weekly basis, this site has seen in years(other then of course this trash). Now if only we could convince Bewsaf to come back for a weekly offensive line post and Joel to stop being so nice in the "5 Questions with AP" posts and pick us to win by more then 4 for a change. That said....

It's sliders week.

Sliders_zps7759840a_medium

Errr, not quite but I'm sure Jerry O'Connell would approve....

Sliders2_zps2ade80a8_medium

Just like the the 90s TV show(which I highly recommend - It's like Stargate without the actual Stargate), sliders the food is very underrated. Maybe it's because of their size or the fact that they aren't all that flashy. I mean c'mon they're just little hamburgers that you need to eat 5 of to get full! If you take advantage of their size, or lack there of, they can be the star of the show. Sliders are only as good as you dress them up.

EDIT: Not a fan of sliders the food or the crummy 90s TV show? Check out the Aussies idea of sliders.

For the rest of us, off to the recipes of the week ranging from the obscure to the conventional....

HOISIN STEAK SLIDERS w/ MARINATED RADISHES AND ASIAN SLAW

Steak

1 1/4 pound Flank steak
3/4 cup Hoisin sauce
1/4 cup BBQ sauce
2 tablespoons honey
2 cloves garlic, pressed through garlic press
1 tablespoon lime juice
1 tablepsoon rice vinegar
1 tablespoon sesame oil
1/2 teaspoon black pepper
Vegetable oil to drizzle on grill pan
One package of your favorite slider rolls

-Place the flank steak into a large bowl or into a large zip-lock bag; next, prepare the marinade/sauce by whisking together, in a small bowl, all of the ingredients from the Hoisin sauce through the black pepper; pour about half of the sauce over the flank steak and rub in, and reserve the remaining half of sauce to use as a glaze after the steak is cooked and sliced.(Marinade 20-30 mins)

-To cook the steak, heat a grill pan on high heat until very hot; add a drizzle of vegetable oil, and when it begins to slightly smoke, add the marinated flank steak, and cook for about 4 ½ – 5 minutes per side, for medium rare; once steak is cooked, remove from pan onto a clean platter, and allow steak to rest for about 10-15 minutes lightly tented with foil.

-Once steak has rested, slice into thin strips against the grain for tender results; coat the slices in the reserved Smokey Hoisin sauce.

Radishes

8 radishes, sliced thinly to 1/4" thick circles
1 tablepsoon rice vinegar
1/4 cup sweet chili sauce
1 teaspoon honey
1 teaspoon sesame oil
2 green onions, sliced thin

-In a small bowl combine the radishes with the remaining ingredients, cover, and set-aside until ready to assemble sliders.

Slaw

1 small head purple cabbage, quartered, cored and sliced thinly
1 cup shredded carrots
2 tablespoon fresh cilantro leaves, chopped
2 green onions, chopped
3/4 cup mayonnaise
1/4 cup light sour cream
1/4 cup low-fat buttermilk
2 tablespoons honey
2 tablespoons rive vinegar
1 tablespoon Sriracha chili paste
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper

-Add the thinly sliced purple cabbage, carrot, green onions and cilantro to a medium-large bowl, and prepare the slaw dressing.

-In a medium bowl, add the mayonnaise through the black pepper, and whisk together until creamy and smooth; pour over the cabbage, carrots, green onions and cilantro, and toss together to coat; cover and refrigerate until ready to serve with sliders.

A little steak, a little radish, a little slaw and you're ready to roll!

TRIPLE PORK SLIDERS

1 1/2 pounds ground pork
1/2 pound fresh Mexican chorizo sausage, casings removed(can substitute just about any pork sausage)
1/4 cup finely grated pepper jack cheese
1 small shallot, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 slices applewood smoked bacon, cooked crisp
Your favorite slider rolls
Lettuce
3 sliced plum tomatoes
Smoked Paprika Mayonnaise(1/4 mayo, 1TBSP paprika, 1TSP Sriracha sauce)

-Preheat a flat top grill pan to medium-high heat.

-In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.

-Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.

BEER SLIDERS

4lbs 80/20 ground chuck
1 lb of bacon
4 pack of beer (2 for consumption 2 for the burgers)
2 yellow onions
1 Pkg of sliced button mushrooms
4 cloves of garlic
1 can of tomato paste
Your favorite slider rolls

-Using a grilling skillet fry up bacon half way followed by both onions, mushrooms and garlic (garlic last as it will burn) hit generously with seasoned salt, put the goods into your pot along with the beer and half a can of tomato paste, cook until bacon is cooked and beer is reduced usually 20-25 min at med heat.

-Allow to cool and then blend only pulsing the blender as you do not want to liquefy the mixture, you want it smooth and a little chunky. Mix all the goodness in with your beef and patty away.

-Grill and assemble with your favorite slider toppings.

Beer For Every Occassion With KaloPhoenix

Boulevard/Sierra Nevada Terra Incognita


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Hey, it's the first Boulevard Beer to make it on here! It's also the first "Wild Ale" to grace the list. With burgers, there are lots of directions you can go with your beer pairing, so I'm starting with a beer that's got a little bit of everything in it. It is a complex beer that will hit all of your tastebuds in a different way. You're going to get hints of whiskey (it's oak aged), chocolate, a small bit of bitter flavor from the hops, and a solid sour tingling on the tastebuds. The mouthfeel will be creamy, but finishes very dry. This one will take you for a ride.

Oskar Blues Dale's Pale Ale


http://drinkupcolumbus.com/wp-content/uploads/2012/10/dales-pale-ale.jpg

If you've not had the pleasure of holding one of these, rush out and pick up a sixer ASAP. This is the quintessential American Pale Ale, in my opinion, and is an incredibly easy beer to drink. Brewed with an outstanding balance of the ingredients, this beer is going to start malty, then let the hops step in with some tart, citrus flavors. It finishes dry and has a lingering hoppy mouthfeel. For those beer snobs out there who aren't already on the "can movement", remember that many craft breweries are switching to cans. They're easier to transport, let in less light (and therefore, less skunkiness in your beer), are harder to break, and are easier to recycle. Get on board by going out and scooping up a six-pack of Dale's...and one for me, too.

Know Thine Enemy- Tennessee Titans

This was a tough one. Nashville has a very eclectic foody scene and Tennessee(particurly memphis) is well known for it's second rate BBQ. Since obviously no one around here is going to pick their BBQ over ours the only thing that I can recommend would be an local organic delicacy:

Titans-cheerleader_medium

5-0 baby! How 'bout those Chiefs!

GB

This is a FanPost and does not necessarily reflect the views of Arrowhead Pride's writers or editors. It does reflect the views of this particular fan though, which is as important as the views of Arrowhead Pride writers or editors.

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