MIO Recipe of the Week: Slow Burn Sliders!
Posted by arthur1234 on July 1, 2009
Photo courtesy of Stephen Smith, OSU Institute of Technology, Okmulgee
This original recipe was created by Carmen Bradford, Broken Arrow, and it won this years 1st Place Pleasing Appetizers category of our annual MIO Recipe Roundup Contest. These would be perfect for a 4th of July party!
Choc Puffs:
½ c. Choc 1919 beer
½ c. Shawnee Mills flour
¼ c. Hiland Butter
2 eggs
Chicken Salad:
1 6oz-8oz Chef’s Requested Santa Fe Brand chicken breast-grilled
½ c. ready to eat sun dried tomatoes, diced
½ c. unsalted or lightly salted cashews, coarsely chopped
½ c. diced red onion (if onion is strong reduce to 1/3 c.)
1 stalk celery, diced
½ c. Garden Club Mayonnaise (where available)
1 t. Daddy Hinkle’s Spicy Pepper seasoning and rub
½ t. paprika
Roma tomato slices
Choc Puffs:
Preheat oven to 400 degrees. In a saucepan, melt butter, add Choc 1919 and bring to a boil. Remove from heat, add flour and stir until it pulls from the side of the pan and into a ball. Allow to cool 5 minutes. Add one egg, mix thoroughly then add second egg and mix thoroughly. Drop by spoonfuls onto parchment lined cookie sheet. Bake for 30-35 minutes until golden brown. As soon as possible, move to wire cooling rack and cut in half (like a hamburger bun) while still warm. Place back together and allow to cool.
Chicken Salad:
Dice chicken, put in large bowl. Toss in diced celery, tomatoes, onions and cashews. In a small bowl mix mayonnaise, Daddy Hinkles and paprika. Add mayo mixture to chicken mixture.
Put a heaping scoop of chicken salad on bottom puff. Top with tomato slice and then add top bun.
This will make 12 to 18 sliders depending on the size you make the bun. These can also be made up to 24 hour in advance (the chicken salad is actually better this way). Just wait one hour prior to event to assemble.
