Tailgate Pull-Apart Bread
From Chef Lesli Sommerdorf for Harmons
Serves 4
Ingredients:
- Canola oil
- ½ onion, chopped
- ½ pound lean ground beef
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons water
- 1 round loaf sourdough bread
- 1 cup Mexican blend shredded cheese
- 1 tablespoon butter, melted
- Green onions, minced, for garnish
- Mexican crema, for garnish
- Guacamole, for garnish
- Ripe diced tomatoes, for garnish
- Jalapeño, stemmed and deseeded, sliced, for garnish
Instructions:
- Preheat oven to 350 degrees.
- In a large frying pan over medium-high heat, warm 1 tablespoon oil. Add the beef and cook until no longer pink, 5-7 minutes. Add spices and water, stir and continue to cook, about 3 minutes. Remove from heat and let cool slightly.
- Using a serrated knife, cut 1-inch slices in the bread lengthwise and widthwise without cutting all the way through. Place 2 sheets of heavy-duty aluminum foil on a work surface. Place bread on foil sheets. Sprinkle taco meat evenly in the cracks of the bread. Repeat with the cheese. Wrap and seal foil and place on a baking sheet. Bake for 10 minutes. Remove bread from oven. Unwrap and brush the outside of the bread with the butter.
- Continue to bake bread, uncovered, until the cheese is melted and bread has slightly browned, 5-7 minutes. Sprinkle with green onions, crema, guacamole, tomatoes and jalapeño.
Chicken Buffalo Sliders
From Chef Lesli Sommerdorf for Harmons
Serves 4
Ingredients
- 1 pound ground chicken or turkey
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Salt and freshly ground pepper
- 1/4 cup buttermilk
- 1/2 cup red hot sauce
- 1/2 cup dried breadcrumbs
- Canola oil
- Small bun, sliced in half and toasted
- Carrot sticks, for serving
- Celery sticks, for serving
Instructions:
- In a large bowl, add chicken, garlic powder, onion powder, cumin, cayenne, salt and pepper and mix to combine. Add buttermilk, red hot sauce and breadcrumbs and stir to combine. Form into 16 small sliders. Transfer to a plate. Season with salt and pepper.
- In a grill pan over medium-high heat, add 1 tablespoon oil. Working in batches, add the chicken sliders and cook on the first side until golden brown, about 7 minutes. Turn over and cook second side until golden brown and an instant-read thermometer reads 165 degrees, 7-9 minutes. Spread a spoonful of blue cheese dip on one side of each roll. Add the chicken slider and top with the other bun half. Serve with more blue cheese dip, carrot and celery sticks.
Blue Cheese Dip
From Chef Lesli Sommerdorf for Harmons
Makes 1 cup
Ingredients:
- ¼ cup mayonnaise
- ¼ cup sour cream
- About ¼ cup buttermilk
- 4 ounces crumbled blue cheese
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
Instructions:
In a small bowl, add the mayonnaise, sour cream, buttermilk, blue cheese and lemon juice. Season with salt and pepper and stir to combine.
