Buffalo Chicken Sliders with Celery Slaw
4 pounds ground chicken or turkey
2 tbsp kosher salt
1 tbsp coarse black pepper
1 cup firmly packed fresh flat-leaf parsley leaves, chopped
1 cup finely grated Parmesan cheese
1 small sweet onion, grated
4 eggs, lightly beaten
4 garlic cloves, minced
2 tbsp extra virgin olive oil
1 (5-oz.) bottle Buffalo-style hot sauce
Mix ground meat, salt, pepper, parsley, Parmesan cheese, onion, eggs, garlic and olive oil in a bowl. Cover and chill for an hour or more.
Scoop 1/4 c. mixture out and pat into a slider, flash fry in a non-stick pan that has oil in it to brown (roughly 1-2 mins per side), then place in a slow cooker. Pour buffalo sauce over and turn on low, cook for at least an hour – serve with buns and celery slaw.
8 celery stalks (thinly sliced at an angle)
1 medium red onion, thinly sliced
1/2 cup fresh Flat-Leaf Parsley leaves (chopped)
OR 1/4 c. dried parsley flakes
2 tbsp. red wine vinegar
3 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. coarse ground pepper
4 oz. crumbled blue cheese
Mix all the ingredients except the blue cheese together and allow to marinate for one hour. Add blue cheese and toss, right before serving.
Bangers and Mash Rolls with Onion Gravy
For this recipe you can use any type of sausage you prefer, from brats to hot Italian. I choose to assemble this recipe as opposed to making the mashed potatoes since it makes light of the work.
8 sausage links
1 box frozen puff pastry
1 container country-style mashed potatoes
2 packages onion gravy
Remove puff pastry from freezer, separate the two sections, unfolded and place on counter – set aside.
Add some oil to a fry pan set over medium heat. Prick sausages with a knife or fork. When pan is hot, fry sausages until brown, 5-6 minutes roughly – turning once. Remove from heat and set aside to cool. Open package of mashed potatoes and stir with a fork to loosen.
Unfold one sheet of puff pastry, and cut into four pieces. Roll each piece out with a rolling pin until you roughly have 1″ on each end extra over the sausage. Place roughly 1/3 c. mashed potatoes in a line/row on top of the puff pastry, lay sausage on top and bring edges of pastry around and press seams together. Fold ends together and turn seam side down on a pan. Repeat using remaining sausages and other sheet. Place into refrigerator to keep puff pastry cool.
Preheat oven to 375 degrees. When oven is ready remove sausages from refrigerator, cut four vents on top of each and brush with egg wash. Bake for 25 minutes in the oven.
After you remove from the oven, set aside to cool. Make onion gravy according to package directions. Slice each roll in half at an angle, dip in gravy – enjoy!