4

Chef Paul Lindsay's Trio of Sliders

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

We've been chatting with Chef Paul Lindsay of Le Grande Orange Pizzeria this week in Chef Chat and today, he'll share his recipe for a trio of sliders that sure to make your mouth water.

Trio of Sliders

Crispy Lobster Slider

Ingredients: 1 each 2 oz lobster tail meat ( meat removed from shell) Buttermilk for soaking tail meat 1 each buttermilk slider bun toasted Small wild rocket arugula leaves ( 4 each) 2 slices tomato Pancetta Spicy Russian sauce Seasoned flour Peanut oil

Soak tail meat in buttermilk, dredge meat in seasoned flour and fry in iron skillet, cook until crispy and cooked through. Place crispy lobster on bottom of bun along with arugula, tomato, pancetta. Serve spicy Russian on the side.

Get the rest of the trio after the jump!

Pesto Chicken Slider

Ingredients: 3 oz baked pulled chicken breast (pulled to thin julienned strips) 1 each buttermilk slider bun toasted 1oz vegan basil pesto (toasted sunflower seeds, fresh basil, extra virgin olive oil, salt and pepper to taste)

Mix pesto and pulled chicken together in a bowl, mix well to ensure even coating throughout. Place 3 oz of pesto chicken on toasted slider bun. Serve hot or cold.

Braised Short Rib Slider

Ingredients: 3 oz Braised Short Rib meat ( pulled ) 1 each Buttermilk slider bun toasted 1/2 oz Russian Dressing 1 each Slice Tillamook Cheddar

Heat pulled Short Rib meat in a skillet, toast slider bun and evenly spread Russian Dressing on top half of bun, place short rib meat on bottom half of bun, place 1 slice tillamook cheddar on top of meat and melt.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.