Looks like summer. Feels like summer. Tastes like summer. That pretty much sums up this burger. And our weekend.
After weeks of cursing at begging and pleading with the basil plants to do something, they did.
And that something was EXPLODE.
Not in the literal sense, obviously. Although a backyard full of sweet, purple, and elephant basil-scented confetti would smell a whole lot better than chlorine and the new mulch that kind of smells like a hamster cage when it rains.
NOW is it warm enough to grill where you live? I have my fingers crossed for you, but surely The Endless Winter of 2012-13 has got to be over for everyone now.
Hopefully. Because celebrating National Burger Month with snow on the ground? It just ain’t right.
We love our fancy burgers around here and have a few more to add to the menu this month. First up? Sliders topped with beer-glazed caramelized onions and brie.
By definition, miniature anythings are fancy. Add brie? TOTALLY Food & Wine-worthy. But the real stars here are the caramelized onions. Right at the end of cooking, they’re simmered in beer until a nice, syrupy glaze forms. It’s not just an excuse to open a beer, but it is an excuse if you need one.
For the beer, go with an amber or brown ale. If you’re not a beer drinker, you can skip the glaze… but maybe you try it anyway!
Sliders with Beer-Glazed Caramelized Onions and Brie
Grilled beef sliders go fancy with craft brew-glazed caramelized onions, fruit preserves, and brie. (Amber or brown ale recommended.)
For the onions:
2 tsp olive oil
1 large white or yellow onion
1/2 cup beer (I used an amber ale)
For the sliders
6 slider buns
6 grilled slider patties (~2 1/2 oz precooked)
Heat olive oil in a large pan over medium-high heat.
Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
Add all at once to the pan, reduce heat to medium, and let cook, stirring occasionally.
If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more.
When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions.
To build the sliders, spread preserves onto the buns and top with a burger patty, slices of brie (cut to fit the slider), and a spoon of the onions.
For those of you who’ve stopped by here a time or two, or have seen me clog your Twitter feed on a non-bye-week Sunday, you know I’m a big Texans fan. So it’s always a bit awkward and confusing when I have to launch into the “I’ve actually been a Colts fan for the last 15 years” story.
But that magical division realignment pitted my new Texans and my old-ish Colts against each other twice a year (and maybe 3!) in one of the happiest football-related things to ever happen to me. I always (try) to root for the home team.
With the abundance of winter citrus, we picked up a mountain of 5/$1 tangerines and turned several of those into a fun, seasonal twist on the classic pulled pork to christen the new Crock-Pot. A pork roast is slow cooked with tangerine juice, soy sauce, and spices and then the cooking liquid is reduced with more tangerine juice for a citrusy glaze. It’s sweet meets savory meets easy gameday eats.
The Crock-Pot isn’t just a lifesaver during the week, but it’s perfect for tailgating – pulled pork, chili, queso, and fancy meatballs go from counter-to-tent super easily. You can snag a Crock-Pot with your favorite NFL logo and impress the heck out of your tailgate-mates. Or upload a custom design and create a one-of-a-kind Crock-Pot!
Tangerine Pulled Pork with Thai Plum Barbecue Sauce
Pulled pork gets a seasonal gameday makeover with fresh tangerines.
For the roast:
1 large pork shoulder or roast (~7-8 lbs for a crowd)
1/2 cup tangerine juice (3-4 tangerines, 1 rind reserved and sliced thinly)
1/4 cup soy sauce
2 Tbsp packed brown sugar
1 garlic clove, smashed
Pinch of crushed red pepper
For the glaze:
2 cups of cooking liquid
1/2 cup tangerine juice
1/2 tangerine rind, sliced thinly
Brown sugar (optional)
For the barbecue sauce:
1/4 cup purchased Thai Plum Sauce
1/2 cup purchased barbecue sauce
Place the roast in the crockpot with the tangerine juice, rind, soy sauce, brown sugar, red pepper, and garlic.
Cook on low 8-10 hours, until the meat is fall-apart tender.
Transfer 2 cups of cooking liquid (fat skimmed from top) to a medium saucepan and add the orange juice and tangerine rind.
Reduce for ~20 minutes over high heat until down to ~3/4 cup and then remove the rind.
Shred the pork roast and place in a large bowl or serving dish and pour the reduction over top, tossing to coat.
In a small bowl, mix the plum and barbecue sauces together and warm in the microwave.
For sandwiches, pile a generous scoop of pulled pork on top of a split roll and top with a spoonful of barbecue sauce.