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Peek Inside: The Slider Effect (and a recipe for Lobster Roll Sliders!)

Jun 23, 2016
In The Slider Effect, the concept of a slider as a “mini burger” is revolutionized into a unique dining experience. Food blogger Jonathan Melendez (creator of The Candid Appetite) redefines the well-known sandwich with a variety of recipes from barbecue pulled pork to lasagna sliders. Also included are instructions on how to whip up the perfect condiments and rolls to complement specific sliders, and a section of imaginative vegetarian sliders. With over 70 recipes, this book offers a wide variety of sandwiches that contain an explosion of flavor in every bite. Each recipe is preceded by a personal written paragraph by Melendez explaining his inspiration for that particular mini-sandwich.

Perfect for breakfast, lunch, snack time, dinner, or any cocktail hour, these revolutionary recipes are on the front lines of the next food trend: sliders.

Lobster Roll Sliders

Lobster Sliders

These sliders are probably the fanciest slider in the entire book, so put on those top hats and tiaras. Even though lobster is the most important ingredient in this recipe, you don’t have to sell your arm, your leg, or your child in order to make these. The recipe uses lobster tails instead of whole lobsters for a more wallet-friendly dish without skimping on any of the flavor. These are also easier to make because you don’t have to worry about cooking and breaking down whole lobsters. That’s a fear we can overcome another time and day. —Jonathan Melendez

Makes 12 sliders 

1 tablespoon plus ¾ teaspoon kosher salt, divided
6 (8-ounce) lobster tails, thawed if frozen
½ cup Roasted Garlic Aioli (recipe follows) or mayonnaise
Juice from 1 medium lemon
¼ cup chopped celery (about 2 celery-heart stalks)
2 tablespoons chopped fresh parsley
½ teaspoon coarsely ground black pepper
12 Braided Challah Buns (page 140) or store-bought dinner rolls
4 tablespoons unsalted butter, melted
6 butter lettuce leaves, cut in half

1. Bring 8 cups of water to a boil in a large saucepan. Add 1 tablespoon of the salt and bring back up to a boil. Add the lobster tails and simmer, uncovered, until the shells turn bright red and the meat is tender, 8 to 12 minutes. Drain and let cool.

2. Remove the lobster meat from the tails, chopping it into small chunks, and transferring it to a large bowl. Add the aioli, lemon juice, celery, parsley, the remaining ¾ teaspoon salt, and the pepper. Stir until evenly combined. Cover with plastic wrap and let chill in the fridge for at least 15 minutes.

3. To assemble the sliders, split the buns in half and brush each half with melted butter. Place a scoopful of the lobster mixture on the bottom half of each bun, and top with lettuce and the top half of the buns. Skewer with a long toothpick to hold in place. Serve immediately.

Roasted Garlic Aioli

Aioli is the type of sauce you want to invite to every party. Use it as a dip for crispy fries, a sauce for topping those boring vegetables with, or as a spread for sandwiches—and of course, on sliders. Start with a great base of just a handful of ingredients—which, chances are, you probably already have lying around—and then add in whatever flavors you like. Here are three different ways to liven up your homemade aioli!

Yield: about 1 cup

Basic Aioli:
3 garlic cloves, smashed and peeled
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 cup canola oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper

Roasted Garlic:
10 garlic cloves, smashed and peeled
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper

1. First make the roasted garlic. Preheat oven to 400F

2. Place the 10 garlic cloves on a couple of sheets of aluminum foil. Drizzle with the olive oil, salt, and pepper and toss to evenly combine. Wrap the foil around the garlic into a tight package and roast in the oven until tender and caramelized, 20 to 25 minutes. Remove from oven and let cool.

3. Place the three cloves of garlic, lemon juice, and mustard in a blender. Blend until just combined. With the machine running on high, slowly stream in the oil and blend until incorporated and the mixture has thickened. Season with salt and pepper and pulse once more. Add the roasted garlic and pulse once more.

4. Transfer to a bowl or jar and chill, covered tightly, until ready to use. Will keep in refrigerator for up to 2 weeks.




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Andrews McMeel Publishing's blog brings you what our office is cooking for our families, what comics we're laughing about, and what we think you're going to love. Calendars, comics, and cookbooks, oh my!

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