Butternut Squash Barley Risotto with Oyster Mushrooms & Chorizo

 

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I can’t seem to get enough of butternut squash, I just keep buying it every week. I love risotto and this one with barley requires a bit less attention as you can just add all the stock in one go and just stir from time to time.

This recipe serves 2.

Ingredients:

1 Small butternut squash

1 ½ litters of chicken stock

1 white onion, chopped

1 clove of garlic, minced

1 cup of white wine

1 cup of barley

1/3 cup of cream

40grs of grated Parmesan

Chives for decoration

150gr of chorizo, thinly sliced

For the oyster mushrooms:

150grs of oyster mushrooms, chopped if they are too big

3 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

 

Slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash. Blend the butternut with the stock until smooth. Set aside.

Saute the mushrooms with the olive oil, garlic powder, salt and pepper over medium heat until golden. Set aside.

In a large pan over medium heat, cook the chorizo until slightly browned and crispy on both sides. Don’t add any oil, enough fat will render out of it anyways. This will only take a few minutes. Transfer the chorizo to a plate lined with paper towels and set it aside. Keep one tablespoon of the fat.

In the same pan where you cooked the chorizo and kept one tablespoon of the rendered fat, cook the onions until translucent over medium heat. Then add the garlic. Cook it for one minute and then add the barley. Cook for two minutes while stirring. Then add the white wine. Stir until most of the wine has evaporated and then add all of the stock blended with the butternut squash.

Let it cook for 40 minutes, stirring from time to time, especially during the last 10 minutes of cooking.

Once the barley is cooked through and most of the liquid has been absorbed, add the chorizo and mushrooms. You can save a few chorizo slices and mushrooms to use later as decoration.

Add the cream and Parmesan. Stir for a few minutes until the liquid has reduced and it has a risotto consistency. Taste for salt. Divide the risotto over two bowls, top with some of the chorizo and mushrooms if you set some aside. Sprinkle some chopped chives and enjoy!

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BBQ Pulled Pork, Avocado, Gouda & Fried Egg Breakfast Sandwich on a Soft Pretzel Bun

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I was craving pulled pork lately so I went to my butcher to get a nice piece of pork shoulder to make it. It is so easy to make. It does require time for the meat to get tender but you can just set your timer. I cooked the pork a day in advance and just kept it in the fridge. This is the sandwich I made for breakfast on Saturday. The pretzel buns I did make on the same day as they are best when they are fresh out of the oven. This made a very indulgent Saturday morning.

A quick tip: If you add pork bones to the Dutch oven where you are cooking the meat, you end up with a good stock to later use for ramen. I didn’t add it to the recipe, but it is what I did to not waste the stock I was left with after cooking the meat.

This recipe makes 8 medium sandwiches.

Ingredients:              

For the pork:

800gr of boneless pork shoulder

About 3 litters of beef stock

3/4 cup of Smoked BBQ sauce

For the soft pretzel bun:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted

3 cups of all-purpose flour

1 tablespoon of sugar

1 ½ teaspoons of salt

For the water bath:

10 cups of boiling water

2/3 cup of baking soda (here in the Netherlands, you can find it in a toko/asian store)

Extras for the buns:

Egg wash

Coarse sea salt

Vegetable oil

Toppings for the sandwich:

2 avocados, sliced

8 fried eggs

8 slices of Gouda cheese

 

To cook the pork:

Slice off any big parts of fat from the outside of the piece of pork. Then chop it into large chunks (about the size of half a cup). Place the pork in a Dutch oven. Add enough stock to submerge all the pieces of pork. Let it come to a simmer over medium heat. Cover it with a lid and let it cook for 2 ½ to 3 hours. Check every half hour and add more stock if necessary. You know it’s done when the meat just falls apart.

Transfer the pork to a cutting board and shred it using two forks. You can save the stock and use it for something else. Set the shredded pork aside.

To make the soft pretzel buns:

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the butter, flour, sugar and salt. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area, it is not necessary to use extra flour. Divide the dough into 8 pieces. Make each piece into a ball.

Place the balls in the water bath for 30 seconds. I did 4 at a time.  Then remove them from the water using a slotted spoon and place each ball in the prepared baking tray.

Once they are all done, cut a cross in the middle of each bun, brush them with the egg wash and sprinkle some coarse salt on top of each one. Bake for 10 to 12 minutes or until golden brown.

Once the buns are done, mix the shredded pork with the BBQ sauce. Warm it up in a pan.

Slice each bun into halves. Add a slice of Gouda, and then some of the BBQ pulled pork. Top it with avocado slices and a fried egg. Enjoy!

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Chicken Miso Ramen

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I made this soup a few weeks ago when my husband got a cold. Since he also likes Asian food, I thought of making him an Asian chicken soup.  It’s a super simple dish to make and perfect for these colder months.

This recipe serves 2.

Ingredients:

For the soup:

600grs of chicken, I used chicken thighs

1 white onion, sliced in half

1 piece of fresh ginger, peeled and crushed (I used a piece the size of my thumb)

3 cloves of garlic, peeled

2 ½ litters of water

5grs of dashi powder

3 tablespoons of miso, I used red miso

2 tablespoons of soy sauce

2 tablespoons of sesame oil

Toppings:

80grs of oyster mushrooms

100gr of broccolini

Sesame oil

Garlic powder

salt

2 Spring onions, greens only

1 cup of bean sprouts

2 eggs

Chili oil

2 tablespoons of toasted sesame seeds

½ sheet of nori, cut into 2 pieces

250grs of ramen noodles

 

To make the soup, place 2 tablespoons of vegetable oil in a large saucepan over medium heat. Brown the chicken. Then add the onion, ginger and garlic. Add the water and let it cook for 30 minutes on medium heat.

While the stock is cooking, start making the toppings. Stir-fry the oyster mushrooms and broccolini in some sesame oil with a pinch of garlic powder and salt.

Cook the ramen noodles as instructed on the package.

Boil 2 eggs for 7 minutes. Toast the sesame seeds in a pan.

Once the 30 minutes for the stock are up, remove the chicken from the saucepan and shred it. Set aside.

Pass the stock through a sieve.

In the same empty saucepan, add the miso and dashi powder. Slowly add the stock while whisking.

To plate up, divide the ramen noodles in between two bowls. Add the shredded chicken and soup. Top with spring onions, bean sprouts, broccolini, mushrooms, eggs, sesame seeds and nori. Drizzle some chili oil and serve with extra soy sauce and sesame oil on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

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Green Salad with Tonkatsu and Sesame Vinaigrette

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Yesterday night, I went with my hubby to Pocha Factory to eat Korean fried chicken wings in the pop-up they hosted in Amsterdam. We knew the fried chicken wings were really good from last time we went there. This time around, Korean BBQ beef sliders were added to the menu and they were served with a secret sauce. They were so good! If you are in Amsterdam, check their social media to know when they will host a pop-up again. The place was full so I wouldn’t be surprised if it’s soon.

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OK, so back to the recipe. This is a super easy Asian style salad. I love the crunchy pork cutlets which are still juicy in the center, the crunchiness of the sugar snaps and radishes. And of course the sesame vinaigrette which just brings everything together. And you can also serve it as rice paper rolls. Ad if you don’t like pork, you can make it with chicken, or make it vegetarian by using tofu instead.

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This recipe serves 4.

Ingredients:

4 pork cutlets

300gr of sugar snaps

8 radishes, thinly sliced

1 cup of edamame

400gr of arugula, I used wasabi arugula which has a bit of a stronger flavor

2 eggs, beaten

1 ½ cups of panko

8 tablespoons of flour

Salt

Pepper

Vegetable oil for pan-frying

For the vinaigrette:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup

Juice of 1 lime

 

For the edamame, just follow the instructions on the package. I usually buy it frozen but this time I got it ready to go.

For the sugar snaps, I just sautéed them in a pan with a bit of vegetable oil until tender-crisp. You can also just blanch them.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To make the Tonkatsu, place each cutlet in between parchment paper and flatten them using a rolling pin.

Place the flour, beaten eggs and panko in separate plates. Add salt and pepper to each plate and mix it in.

Season each cutlet with salt and pepper. Then coat each one in the flour first, then the egg and finally the panko. Press with your fingers so each piece is completely coated in panko.

Add some vegetable oil to a large pan over medium heat. Once the pan is hot, add the breaded pork. I cooked 2 at a time. They will need about 4 to 5 minutes per side. Make sure that the oil is not extremely hot though, otherwise it will brown too fast and the pork won’t be thoroughly cooked. Place them on paper towels to absorb some of the oil. Then transfer them to a cutting board and thinly slice them.

To plate up, divide the arugula between 4 plates. Then add the sugar snaps, radishes and edamame. Place each sliced cutlet on top of the salad and serve the dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Burger sliders stuffed with Bacon Jam

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A while ago I saw a recipe for bacon jam on Food52. It just looked too good not to try it out. And OMG is it good.  You can eat it with toast or about anything else (I also like to top a soft boiled egg with it). I decided to stuff some hamburger sliders with it. It’s a nice, salty and sweet surprise to find once you take a bite of what it looks like a normal mini burger.  And now that summer weather is coming our way and BBQ season is starting, this is a nice dish to have in mind for entertaining friends.

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This recipe makes 8 sliders.

Ingredients for the bacon jam:

300gr of smoked bacon slices, diced

2 medium white onions, diced

½ teaspoon of paprika powder

4 cloves of garlic, minced

3 tablespoons of maple syrup

1 tablespoon of brown sugar

¼ cup of apple cider vinegar

¾ cup of Guinness beer

Ingredients for the burger:

500gr of minced beef

1 white onion, grated

2 tablespoons of balsamic vinegar

1 tablespoon of dried oregano

1 teaspoon of olive oil

Salt

Pepper

1 egg yolk

Toppings for the burger:

150gr gorgonzola

2 avocados

Ketchup

 

For the bacon jam:

Cook the bacon pieces in a pan until they are crispy. This will take about 8 minutes. Reserve only 1 tablespoon of the bacon fat to cook the onions.

Cook the onions over medium heat in the bacon fat until they become translucent, about 8 to 10 minutes.  Then add the paprika powder, garlic and maple syrup.  Add the sugar and stir, until it dissolves.  Then add the vinegar and beer.  Bring it to a boil and then reduce the heat to medium. Add the bacon and allow it to simmer for about 15 minutes, until the liquid has started to reduce and thicken.

Turn off the heat and allow it to cool down in the pan.  Once it has cooled down, place it in the blender and blend to your desired consistency. I like it with still a bite to it. You can store it in an airtight container in the fridge for up to a month, even though I doubt it will last that long. It’s too good not to finish it in a few days.

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For the burgers:

Pour the olive oil into a pan over medium heat. Add the grated onions, oregano and balsamic vinegar. Cook until the liquid starts to reduce, about 2 minutes. Add salt and pepper. Set aside.

Place the minced beef in a large bowl. Add salt, pepper and the egg yolk. Then add the onion mixture and mix it well. Form mini burger patties with your hands.  Grab some of the minced meat mixture, make a ball with your hands and then flatten it. Place about one teaspoon of the bacon jam in the middle and then form the meat mixture into a ball again.  Repeat until all your patties are formed. This will make about 8 mini patties.

Pour a bit of olive oil on a pan over medium-high heat. Cook the sliders for about 4 minutes on each side for medium rare, or more time if you prefer them well done.   Serve the patties with the buns and top with some gorgonzola, avocado and ketchup.

I also made the mini hamburger buns from scratch, just click here to check out the recipe.

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Buttermilk Fried Chicken on a Buttermilk Biscuit with Sriracha/Lime Mayo

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A while ago I made an American style brunch for my friend Joyce, who I met while living in Dallas. I think that is the only year in my life in which I hardly ever cooked. Whenever I had time off, I would just go out to eat with friends. That year in Dallas, changed my life completely. I fell madly in love. It is there were I met my husband, he was also doing an internship at the same hotel. If someone would have told me 10 years ago that I would be married to a Dutchie and would be living in Amsterdam, I would have thought that this person was nuts.

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Going back to the recipe. While we were living in Dallas, my friend Joyce told us about some delicious honey butter chicken biscuits from the Whataburger fast food restaurant chain. So we went there to try them. We love fried chicken so I wanted to make something similar here, since she also lives in Amsterdam now. I was never a big fan of the honey butter sauce and since all 3 of us like spicy things, I made a sriracha/lime mayo instead. Last month I shared a recipe for a passion fruit and cream cheese swirl skillet brownie which is what I made for dessert that day, you can check it out by clicking here.

This recipe serves 3 to 4 people.

Ingredients for the Buttermilk Fried Chicken:

400gr of chicken breast

For the overnight marinade:

½ liter of buttermilk

Pinch of salt

Pinch of pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

For the coating:

2 cups of flour

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

¼ teaspoon of cayenne

¼ teaspoon of salt

¼ teaspoon of pepper

2 cups of buttermilk

For frying:

About 1 liter of vegetable oil

For the Sriracha/Lime Mayo:

1/3 of a cup of Sriracha

1/3 of a cup of Mayonnaise

Juice of 2 limes

2 tablespoons of honey

Ingredients for the Buttermilk Biscuits:

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

Start the night before by slicing the chicken breast into smaller pieces. I sliced them the size of chicken fingers.  Mix all of the ingredients for the overnight buttermilk marinade in a bowl. Let the chicken soak in the buttermilk marinade overnight, in the fridge.

The next day, start by making the biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a lightly floured working area. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter.  I used a 7 cm cutter and the dough was enough for 8 biscuits. I didn’t use the scraps of the dough because the biscuits from the scraps don’t come out as nice.

Place the biscuits on the prepared baking tray and bake until golden, about 9 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time.

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Going back to the chicken, mix all of the dry ingredients for the coating in a bowl and place the buttermilk in another bowl. Cover a cutting board with plastic wrap.

Pour the vegetable oil into a pot and heat it up on medium heat.

Remove the chicken from the overnight marinade. Coat one piece with the flour mixture, then soak it in the buttermilk and finally coat it in the flour mixture again.  Place the chicken on the prepared cutting board and repeat for the remaining pieces.

Have a large plate ready lined with paper towels.

Once all of the chicken pieces are coated, check if the oil is hot enough. You can dip the tip of a piece of chicken and check if it bubbles.

Lower the heat to medium-low. Fry the chicken in batches for about 6 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

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For the sriracha/lime mayo, just mix all of the ingredients in a bowl.

Serve the biscuits with the fried chicken and the sriracha/lime mayo.

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Buttermilk Roast Chicken with Sumac

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A while ago I was craving rotisserie chicken from Peru. It is one of those things you would often eat as a kid on a Sunday , when your parents didn’t feel like cooking. Either you would go out to eat it or have it delivered at home.  There is something about the combination of spices that they put on it that makes it so delicious.  Tender and juicy chicken with French fries and lots of chili sauce to dip them in, was the perfect Sunday meal. I even remember that while I lived in Maryland as a kid, my parents found a Peruvian rotisserie chicken place that was absolutely delicious. It tasted as good as back home.

I wanted to make something similar at home. I soaked the whole chicken overnight in buttermilk because it makes it more tender and juicier.  Then rub it with a lot of spices before roasting it in the oven. I added sumac to the rub because I love the lemony taste that it brings to the dish.

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This recipe is for a small 1 kilo chicken, perfect for a dinner for 2.

Ingredients:

1 kilo chicken

For the buttermilk marinade:

1 litter buttermilk

1 teaspoon of sumac

1 teaspoon of onion powder

1 teaspoon of garlic powder

For the rub:

5 tablespoons of butter, softened

1 tablespoon of vegetable oil

3 tablespoon of sumac

3 tablespoon of dried oregano

2 teaspoon of cumin

2 teaspoon of onion powder

2 teaspoon of garlic powder

Pinch of cayenne

Salt

 

The night before, whisk together all of the ingredients for the buttermilk marinade in a big bowl. Add the chicken and let it soak in the buttermilk mixture overnight in the fridge.

The next day, preheat the oven to 180C/350F. Remove the chicken from the buttermilk mixture. Discard of the liquid. Pat it dry with some paper towels.

Mix all of the ingredients for the rub in a bowl. Place about 1/3 of the rub in between the skin and the meat.  Place the other 3rd inside the cavity and then rub the remaining of the spices all over the skin of the chicken.

Place the chicken in an oven dish, breast side down. Roast for 40 minutes.

Then remove the chicken from the oven, turn the breast side up. Place it back in the oven and roast for an extra 10 minutes. Baste it with the juices every couple of minutes.  After the 10 minutes are up, check if the chicken is fully cooked. Insert a skewer into the thickest part of the thigh and breast, if the juices that come out are clear and not pink, the chicken is cooked. Otherwise leave it in the oven for a few more minutes and check again.

Once the chicken is out of the oven, cover it with some foil and let it sit for 5 to 10 minutes. Then cut it in half and serve with the side of your choice. I went for pan-roasted potatoes and asparagus.

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Charred Cauliflower and Romanesco Salad with Beef and Avocado & Tahini Dressing

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This is basically a crudité platter turned into a salad. I love the creaminess of the tahini and the avocado in the dressing. I’ve been eating a lot of charred cauliflower lately. Healthy snacking! With summer coming and the temperature rising, I crave more vegetables and fruit than in winter. I am dreaming of a hot summer. Hopefully this year, it will be a good one!

I charred the cauliflower but not the romanesco because I wanted it to still be bright green. But you can also just mix it with the cauliflower and char them both in the oven.

This recipe serves 3.

Ingredients:

1 cauliflower, cut into florets

1 romanesco, cut into florets

2 beef steaks, about 300grs

10 radishes, thinly sliced

3 yellow beets, thinly sliced

1 tablespoon of olive oil

Salt

Pepper

For the dressing:

2 avocado

2 tablespoons of tahini

Juice of 2 limes

¼ cup of olive oil

¼ white vinegar

¼ cup pf water

Salt to taste

 

Preheat the oven to 180C/350F.

To make the dressing, just place all of the ingredients in the food processor and pulse until you get a creamy consistency. Transfer to a bowl, cover with plastic film and keep in the fridge until ready to use.

Place the cauliflower florets in a bowl. Add the olive oil, salt and pepper. Mix well and place in an oven tray lined with parchment paper. Roast for 20 minutes or until the cauliflower is charred.

Boil the Romanesco florets for 3 minutes. Drain and set aside.

Thinly slice the beets and radishes.

Cook the steaks as desired. I just added a few spices and cooked them in 1 tablespoon of olive oil and 1 tablespoon of butter, over medium-high heat. Let them rest for a few minutes before thinly slicing them.

To plate the salad, just arrange all of the vegetables first. Then drizzle some of the dressing and finally add the sliced beef.

 

 

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Olive Rice with Balsamic Pork Chops, Apples & Shallots

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Yesterday was such a beautiful day. The first day that, for me, actually felt like spring. It was sunny and warm, so we decided to go for a bike ride to a nearby forest.  It is a nice escape from the city and now that all the wild flowers are popping up, it is beautiful to see. I recently found out that there is an area in that forest where you can see Scottish Highland cows and there was a calf that was just born. So I was very excited to go see them.  We were not able to see the calf but there was one cow just chilling by the side of the bike path, apart from the rest. It was nice to see it up close. All the people passing by were stopping to take pictures of it, myself included.

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After about 4 hours of biking, we arrived home starving.  This dish was a perfect finish of the day, comforting, filling and ready in about 35 minutes. Olive rice is something I used to eat during Christmas growing up. I actually don’t remember eating it at any another time. It is the side dish that was always present at our Christmas table. We would eat it with either roasted pork of turkey and apple sauce among other things. Nowadays it is not just a Christmas side dish for me anymore. I crave it more often. It evokes nice memories. Sometimes I like to eat with some store bought rotisserie chicken and apple sauce. But this time I made it with some pork chops with apples and shallots. The combination is just great together. This recipe serves 3.

Ingredients:

For the olive rice:

1 tablespoon of vegetable oil

2 cups of rice

300gr Kalamata olives, pitted

1 clove of garlic, minced

4 cups of boiling water

½ teaspoon of salt

For the caramelized apples and shallots:

2 apples, peeled and diced

1 tablespoon of butter

1 tablespoon of sugar

5 shallots, sliced in half

1 bay leaf

4 sprigs of thyme

3 tablespoons of balsamic vinegar

A good pinch of salt

Pepper

Pinch of paprika powder

Pinch of cayenne

1 cup of water

For the pork chops:

3 pork chops

3 tablespoons of olive oil

3 tablespoons of honey

3 tablespoons of balsamic vinegar

Salt

Pepper

 

Place the olives in the food processor. Add 3 tablespoons of water and pulse until you get a paste.

Over medium heat, add 1 tablespoon of vegetable oil to a medium pot. Add the garlic, rice and cook for 1 minute while stirring. You want the garlic to be fragrant and the rice to become translucent.

Then add the olive paste, salt and boiling water. Give it a good stir, cover it with a lid and let it cook on low heat for 18 minutes. About half way through, give it another stir so the olive paste doesn’t burn at the bottom. After the 18 minutes are up, turn off the heat and let it sit covered for about 5 minutes.

To make the caramelized apples and shallots, place the butter in a medium pan over medium heat. Once the butter has melted, add the apples and the shallots. Cook for about 3 minutes and then add the remaining ingredients. Let it cook for about 20 minutes on medium-low heat until most of the liquid is absorbed.

To make the pork chops, first salt and pepper them.  Then pour the olive oil into a large pan, over medium-high heat. Place the pork chops in the hot pan and brown both sides. Once they are browned, pour the balsamic vinegar and honey over them. Finish cooking the chops for about 2 minutes on each side, until they are completely cooked through and the sauce has caramelized. The total time will depend on the thickness of your chops.

To plate up, serve the rice first, then place the pork chop and finish with some of the apples and shallots.

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Pork Sliders with Caramelized Pineapple on a Mini Pretzel Bun

Pork Sliders with Caramelized Pineapple on a Mini Pretzel Bun

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I have been craving burgers and BBQ sauce lately. I think it has to do with the fact that I am very much looking forward to summer. Going to the park, having barbecues and actually feeling the sun on my skin! And right now the weather feels more like we are entering winter instead of spring.

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To satisfy my burger cravings, I made these sliders. I went for minced pork instead of beef. The patties are seasoned with cooked shallots, garlic, oregano, thyme and smoky BBQ sauce. So they are full of flavor just by themselves.  And because pork and pineapple are a marriage made in heaven, I added it too. Top it with some Emmental cheese and some mini pretzel buns and you’ve got some food porn right there.  I was in a make everything from scratch mood that day so I also made the mini pretzel buns. They are super easy to make. It is the same recipe as my Soft pretzel twists, just shaped differently. I have added the different instructions below. This recipe makes about 13 sliders.

Ingredients:

For the patties:

500gr minced pork

2 tablespoons of smoky BBQ sauce

3 shallots, chopped

1 teaspoon of dried thyme

1 teaspoon of dried oregano

1 tablespoon of olive oil

2 cloves of garlic, minced

Salt

Pepper

1 egg yolk

1/3 cup of panko

1/3 cup of breadcrumbs

For the caramelized pineapple:

½ fresh pineapple, thinly sliced

4 tablespoons of sugar

Pepper

For the toppings:

150gr of Emmental cheese, thinly sliced

Lettuce of your choice

 

First start making the mini pretzel buns, for the whole recipe check out my Soft Pretzel Twists Post.  The ingredients are the same; there are just a few different steps.  Once the dough has risen, divide it into 16 equal pieces.  Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds.  Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil).  Cut a cross in the middle of each bun, brush the tops with an egg wash and sprinkle with some sea salt. Bake for 8 minutes at 230C/450F.

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To make the caramelized pineapple, place the sugar and sliced pineapple in a large pan.  Sprinkle some pepper and let it cook over medium-high heat until it has caramelized. This will take about 6 minutes, turning the pineapples half way through.  Place the caramelized pineapple slices on a lightly greased plate and set aside.

To make the patties, over medium heat add 1 tablespoon of olive oil to a small pan. Add the shallots, dried thyme, dried oregano and garlic.  Cook for a few minutes until the shallots are translucent.

Place the minced pork in a large bowl. Add the shallot mixture, BBQ sauce, egg yolk, panko, breadcrumbs and some salt and pepper.  Mix it all until well combined. Grab about 1/4 of a cup of the mixture and make a ball, repeat until all the mixture is done. This will give you about 13 meatballs.

Pour some olive oil into a large pan, over medium-high heat. Once the pan is hot, place the meatballs in the pan and press a bit with a spatula so they become mini burgers. Cook them for about 4 minutes on each side until they are all cooked through.  Take the pan off the heat. Place a slice of cheese on top of each patty. The heat of the patties will melt it.

To serve the sliders, slice the mini pretzel buns in half and place some lettuce on the bottom. Then place a patty and some slices of the caramelized pineapple.  Cover with the top parts of the bun. Serve right away.

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