Pulled Pork Sliders with Blue Cheese Slaw

Okay, so it is a long, long, long time until summer.    My yard is covered in about two feet of snow as we speak, and my Southern-born hound dog is not happy about it.  She seems to forget from year to year that snow actually exists in the universe, and so the first time it reappears each winter she seems, well, confused.  And extremely devoted to the fireplace.

But just because the weather outside is frightful, does that mean we can't have a little hint of summertime in the form of some good old BBQ?  Of course we can, and this recipe comes from an annual cookbook tradition in my house, and that is the CHRISTMAS WITH SOUTHERN LIVING cookbook - this time the 2010 version.  This book comes out every year, full of scrumptious recipes and decorating ideas, and while I found a number of things that were perfect for the holidays, there were also a handful of ideas for meals that are pretty tempting all year long.  Because who wouldn't want a pulled pork slider pretty much any day of the year?

Now, this recipe assumes that you already have some of the fixings pre-made, such as the actual pulled pork.  And because you know I am mainly a "make it in 30 minutes or less" girl, I was perfectly happy to pick up a vat of already-prepared pulled pork, cooked and ready to be turned into sliders, at my local Costco.  (Of course, while I was there I also had to buy their awesome chocolate chip cookies.  And a 12-pack of Scotch tape.  And a few hundred other things that I absolutely needed.

The other thing you will need is some fabulous BBQ sauce.   In our house, that means one thing and one thing only and that is Stubbs.

But you feel free to be you, BBQ-sauce-wise.  That's what makes the world go round.  So once you have the bbq all warm and mixed with sauce, this recipe is all about making the slaw.  I go right for the already shredded coleslaw mix at the supermarket, although you can certainly chop up your own cabbage, and then it is just a matter of mixing that up with some ranch dressing, some crumbled blue cheese and some cooked and chopped bacon.  Grab some slider buns (I like to warm mine up first), spoon on some bbq, a little coleslaw, toss a dill pickle slice or two on top, and you are ready to rock.  Take that, never-ending winter!

Pulled Pork Sliders with Blue Cheese Slaw, from Christmas with Southern Living 2010

• 3 cups shredded coleslaw mix
• 1/2 cup ranch dressing
• 1/4 cup crumbled blue cheese
• 1/8 tsp pepper
• 2 slices bacon, cooked and crumbled
• 3 cups warm pulled pork BBQ (usually available in the supermarket near the bacon.  And at Costco!)
• 1 package mini slider buns (you can also use side-split hot dog rolls cut in thirds)
• 1/2 cup warmed BBQ sauce
• Dill pickle slices

1. Combine first 5 ingredients in medium bowl and mix well.

2. Mix meat with BBQ sauce.  Place 1/4 cup BBQ on bottom half of bun, top with 1/4 cup slaw.  garnish with pickle slices, top with bun and serve.

Click here for printable recipe

Sliders with Bacon and Horseradish Sauce

A while back I had the privilege of working with the phenomenal Emeril LaGasse on a series of children's cookbooks, and it was one of the pure pleasures of my life. Emeril is an absolute artist in the kitchen. I can honestly, definitively say that the food I ate at the various events where he cooked was the best I have ever tasted. He has an amazing gift for putting foods together in simple but perfect combinations that make you want to just sing and dance when you taste them.

So when I heard Emeril had a new cookbook, and one that revolves around the grill...oh baby. I thought I would just start on page one and work my way right through to the end, but I was totally sidetracked by page 100. Sirloin Sliders with Crisp Bacon and Creamy Horseradish Mayo. Don't you just want to weep with happiness at the prospect of one of those babies? So last night my husband fired up the old Lazyman grill and we gave this recipe a try, and Emeril? Once again, you ROCK.

I followed the directions to a T (because who am I to question the Master), except that I used hot dog rolls instead of the brioche or dinner rolls -- simply take side-cut hot dog rolls and cut them in thirds, they will be the perfect size. I've included the recipe below because I know it would be total torture to tease you with that picture up there and then not share, but believe me when I say this book is jam-packed with recipes that look just as sensational. Run, do not walk to wherever books are sold and pick this one up -- it is essential reading for anyone who has both a grill and tastebuds. Click link below for more info:

EMERIL AT THE GRILL

Sliders with Bacon and Horseradish Sauce, adapted from EMERIL AT THE GRILL

Makes 12 sliders

• 12 ounces ground beef chuck
• 12 ounces ground sirloin
• 2 teaspoons minced garlic
• 1/4 cup minced onion
• 1 1/4 teaspoon salt
• 1/2 plus 1/8 teaspoon fresh ground pepper
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 12 dinner roll sized brioche buns (or 4 hot dog rolls cut in thirds)
• 2 tablespoons butter, melted
• 6 slices bacon, cooked until crisp, drained and broken into 2 inch pieces

1. Combine chuck, sirloin, garlic, onion, 1 teaspoon salt and 1/2 teaspoon pepper. Mix gently but thoroughly to combine. Using a 1/4 cup measure, divide mixture into 12 portions. Shape into small patties, 3 inches wide and 3/8 inch thick. Place on plate, cover with plastic wrap and refrigerate for at least one hour or up to overnight.

2. Whisk together mayo, sour cream and horseradish. Add remaining salt and pepper. Cover and refrigerate until ready to serve (up to 3 days in advance).

3. Preheat grill to high.

4. Lightly brush cut sides of buns with butter. Wrap buns in foil and place on coolest part of the grill to warm while you cook the burgers.

5. Grill the burgers for about 2 minutes per side for medium. Transfer to bottom part of buns and garnish with bacon. Spoon a dollop of horseradish cream over the bacon and place bun tops over all. Serve hot.