Saturday, February 7, 2015

NHRA Season Opener! Winter Nationals

This year, instead of doing a post on the Super Bowl, slave decided to do one on the opening weekend of its favorite sport NHRA Drag Racing. This is the weekend of the Winter Nationals! So many excellent drivers will be strapping themselves into 10,000 horse-powered cars to blast down the track from a standing start to the 1,000 foot mark, some reaching over 330MPH!

The big thing in food blogs this year is the lowly “slider”. So lets pay homage to the creation of White Castle! After seeing some of the racers doing their “burn-outs” you can understand the connection with “sliders”!
Here we have 16 different takes on the little sandwiches. Each named in honor of a champion driver with just a short introduction. Hope you enjoy and hope you try some of these little gems!
Lets get a hole shot on this weekend!

Ron Capps Turkey Sliders w/Mango Chutney

Ron was going to drag races before he was born. His mother, Betty, met his dad, John, at a drag race. After they were married and she was pregnant with Ron she would still go to the track. As he grew, he worked on race cars with his dad. He landed a job on the crew of the Top Alcohol Dragster team of the late Blaine Johnson and his brother, Alan Johnson, (who remains a legendary Top Fuel crew chief.) After graduating to driver, he caught the eye of legendary Hall of Famer Don “Snake” Prudhomme, who hired Ron to drive a Funny Car full time in 1997. With Prudhomme, Ron won 13 event titles.
Away from the track, Ron is a passionate rock aficionado and lists countless rock stars as friends. Capps is also a member of the Screen Actors Guild, which allows him to vote on the Oscars and preview movies!
Somehow these sliders have a California flair to them.

Very easy to put together:

  • 1 cup mango chopped fine
  • 1/3 cup golden raisins
  • 1/3 cup golden brown sugar
  • 2 tbs orange favored Triple Sec.
Turkey Burgers:
  • 1 lb. lean ground turkey
  • ¼ C. finely diced onion + ½ cup chopped onion
  • 1 Tbs. Poultry seasoning
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
12 mini burger or small dinner rolls, split and toasted


For chutney:Cut mango into a fine dice.

Combine mango, raisins, brown sugar, and salt in a small bowl and mix. Top with Triple sec and seal the bowl. Place in refrigerator for 1 hour or even over night to blend flavors.

For burgers:
Preheat grill or frying pan to medium heat. Add 1 tbs olive oil. Add about ½ cup of chopped onion to the pan and let sweat for about 5 minutes. 

Combine turkey, onions, and seasonings in medium bowl. Shape into 12 2-inch mini burger patties. Make sure they are thin. 

Fry patties for 4 minutes on each side, covered, until cooked through. 


Place on buns;
Serve with chutney either on top or on the side. 



Shane Tucker French Onion Sliders

Shane Tucker
Last year was the first NHRA season for this 29 year old Australian driver. “It had been a dream of our family for a long time to come to the United States and race against the best drivers in the world,” said Tucker, an accomplished driver in Australia.
His team will be flying back and forth to Australia as he sets up a Dallas branch of his successful business “Auzmet Architectural”. He may not be on the racetracks until the 2nd half of the season. Tucker notes, “Obviously, all this could change if the sponsorship opportunities we are working on come to fruition, but this is the plan for now. Tuckers’ team, Rob Tucker Racing, will stay busy in the interim with Shane’s sister Kristen racing in Australia in a Pro Stock Cobalt formerly driven by Erica Enders-Stevens.


  • 1 pound ground beef
  • 1 can (10 1/2 ounces) Condensed French Onion Soup
  • 3 slices cheese, cut in quarters to make 12 squares
  • 1 pkg. (15 ounces) Sliders Mini Sandwich Rolls (White or Wheat)


Shape the beef into 12 (2 1/2-inch) mini burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until
browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 1 minute or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted.  Just before serving, place the burgers on the buns and top each with 1 tablespoon soup mixture.
Spencer Massey Pulled Pork Sliders
Spencer Massey

Massey enters the 2015 season with 17 wins in 31 championship rounds.
He joined DSR in 2011 and has won at least three Wally trophies in each season and finished in the top-five in points the past four years including 2011 when he was ranked second at the end of the season.
At the age of 4 in 1986 when his father, Ray, took him to the first major NHRA event at the Texas Motorplex near Dallas he knew what he wanted to do.
He was 12 when he began helping his father work on the “bottom-end” of a local Top Alcohol Dragster team. He got into a cockpit when he was 13 by driving an NHRA Jr. Dragster. In 2006, he began competing in a Top Fuel Dragster in the International Hot Rod Association where he won the series championship in 2008.

  • 1 medium onion, chopped
  • 1/2 cup ketchup
  • 1/3 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup tomato paste
  • 2 tbsp sweet paprika
  • 2 tbsp Worcestershire sauce
  • 3 tsp salt
  • 1 1/4 tsp black pepper
  • 2.5 lbs pork butt, cut into 2 pieces
  • 12 slider buns (Hawaiian rolls)
Cole Slaw:
  • 1 head shredded cabbage
  • 1 red onion, sliced
  • 1 C. mayo
  • 1/4 C. Dijon mustard
  • 1 Tbs. cider vinegar
  1. Combine all the ingredients except the pork butt and the buns in a slow cooker and mix together with a spoon. Add the 2 pieces of pork and cover the slow cooker. Set on low for 8 hours.

  1. After 8 hours, remove the pork and using 2 forks, shred then add to the remaining sauce into a large bowl. Toast the slider buns and add some of the pulled pork to each Hawaiian rolls bun.
  2. This will make plenty so you can freeze portions and just heat for extra sandwiches when hungry!
  3. For the slaw: Just mix ingredients and chill to blend flavors. Spoon on top of pulled pork when assembling sliders

Dave Connolly Strawberry Sliders w/Blue Cheese Sauce

Dave Connolly,
A 27-time NHRA national event winner, is a racer at heart. The 31-year-old was born inElyria, Ohio. Connolly has built a great career in NHRA’s Pro Stock category ( the door-slamers). In addition to his 23 Pro Stock wins, the second-generation drag racer holds trophies earned in Super Comp (2), Top Dragster and Super Gas.
Dave took a break from driving for two seasons to serve as a crew chief for Cagnazzi Racing. Now he returns to the drivers seat in the fastest Top Fuel class.


for the blue cheese sauce-
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon white vinegar
4 teaspoons granulated sugar
salt & pepper, to taste
2 oz. blue cheese, crumbled
1 lb. ground beef {80/20}
salt & pepper, to taste
1 cup sliced strawberries
¼ cup chopped sweet onions
16 slider rolls or sandwich bread cut out into circles


Preheat outdoor grill to medium high heat. In a small bowl, stir together all ingredients for the blue cheese sauce. Refrigerate.
Divide ground beef into 16 even portions and form into mini burger patties the size of the slider rolls. Sprinkle with salt and pepper.
Grill about 1-2 minutes per side or until cooked thoroughly.
Rest 5 minutes then assemble sliders.
To assemble, place lettuce on the bottom of the slider roll.
Top with burger,
strawberry slices,
diced onion and blue cheese sauce.
Top with other half of roll and repeat with the rest. Serve immediately.

Antron Brown Baked Bites

Antron Brown grew up on a farm in rural New Jersey. His father and uncle were drag racers. Antron worked on the cars as a child and began racing motorcycles at age six. He ran his first competitive drag race as a high school senior. After graduating with an associate's degree in business administration, Brown was asked to join a team that raced motorcycles. Brown raced in the NHRA's Pro Stock Motorcycle division from 1998 to 2007, In 2008 he switched to Top Fuel dragsters, winning the 2012 Top Fuel championship and is the sport's first African American champion

  • 1 pound ground beef chuck
  • 1 (8 ounce) package shredded Cheddar cheese
  • ½ cup chopped onion
  • 1 tablespoon mayonnaise
  • 1 (1 ounce) package dry onion soup mix
  • 24 (2 inch square) dinner rolls, split


  1. Preheat oven to 350 degrees F Cut the buns sideways leaving tops together.
  2. In a medium bowl, thoroughly mix ground chuck, Cheddar cheese, mayonnaise and dry onion soup mix.

  1. Spread the ground beef mixture out on a piece of wax paper and shape with hands and or wooden spoon. You want a slab less than ½ inch thick and about the size of the bottoms of the buns.

Place the buns into a baking pan or on a baking sheet.

  1. Lift the meat onto the buns - KEY HERE is to keep it thin. Place top halves on, forming little sandwiches.

  1. Cover the pan tightly with aluminum foil.

  1. Bake for 35 minutes in the preheated oven, or until meat is cooked through.

  1. When opening the pan, Lift a far corner so that heat and steam does not get you in the face.
  2. Separate with a spatula or table knife as you lift them to the serving platter. These will be flying off as fast as Antron does with a green light!

Tony Schumacher Beer Braised Short Rib Sliders 
The Sarge” is an eight-time NHRA Champion, winning six years consecutively (2004–2009). He is the son of NHRA legend Don Schumacher. He currently drives of the U. S. Army Top Fuel Dragster. In 1999, he became the first driver to exceed 330 mph in competition. He also has the world record for the fastest ¼ mile top fuel run: 337.58 mph. The record is set to fall this weekend!
Oh, and in his off time: Schumacher co-owns and operates a home brewing and winemaking supply business called Perfect Brewing Supply.
  • 4 pounds Beef Short Ribs (bone-in), Fat Shaved Off and All Sides Salted and Peppered
  • 4 Bacon Strips, Diced
  • 1 Can Diced Fire-Roasted Tomatoes
  • 1 Medium Yellow Onion, Diced
  • 2 Carrots, Diced
  • 2 Celery Stalk, Diced
  • 4 Garlic Cloves, Sliced
  • 2 ½ cups Stout Beer (I used Southern Pecan, a Mississippi brewed stout)
  • 2 Bay Leafs
  • Pinch of Nutmeg
  • Sea Salt and Ground Pepper to Taste
  1. Heat dutch oven over medium heat. Cook bacon crumbles in dutch oven until crispy. Once cooked, discard - I nibbled on mine through out the cooking process :). Turn up the heat a notch and add the short ribs. Turning frequently, brown the ribs on all sides, should not take more than 2 minutes.
  2. Add the tomatoes, onion, carrots, celery and garlic to short ribs. Saute for about a minute. Add beer, nutmeg and bay leafs. Bring to a boil, then reduce to a simmer. Simmer on the stove top for 2 hours.
  3. Remove ribs from the dutch oven. Cut off any remaining fat, and shave meat off the rib. Skim fat off the top of the remaining broth and store for future use.
Blue Cheese Slaw
  • 1 Small Head of Cabbage, Washed and Thinly Sliced
  • 1 4 oz. package blue cheese crumbles (or 6 oz. of feta cheese)
  • 3 Green Onions, Diced
  • 1/3 cup Red Wine Vinegar
  • Splash of White Vinegar
  • ½ cup Extra-Virgin Olive Oil
  • 1½ teaspoons Granulated Sugar
  • Salt and Pepper to Taste
  • Pinch of Basil

  1. Combine shredded cabbage, green onions and blue cheese in a large bowl. Set aside.
  2. In a small bowl, whisk vinegars, olive oil, sugar, salt, pepper and basil together. Pour over slaw, toss and refrigerate until ready to serve. * Can be made a day ahead of time

Serve short rib meat on small bun or toasted bread crisps, top with slaw. Serve
Jack Beckman Beer & Brown Sugar Pulled Chicken Sliders
Fast Jack Beckman

Talk about a hero! “Fast Jack” Beckman has been winning races since 1988 when he first got his drivers license at 16 years old.
In 2003 won Super Comp world championship in Lucas Oil Series and Division 7 Super Comp championship.
Leads 17-time champion John Force in head-to-head round wins: 8-5
Then In May 2004, Beckman was diagnosed with cancer (high grade level 3B Lymphoma), which has a survival rate of between 46-60 percent. The cancer that had invaded his body from hip to neck.
Through six months of chemotherapy, Beckman never lost his competitive spirit or his desire for a normal life. He missed just two races during the entire 2004 season and rarely missed a day of work at Frank Hawley's NHRA Drag Racing School, where he works as a driving instructor. Beckman lightheartedly refers to his four-second, 31O-mph rides as "G-Force therapy" and considers it some of the most effective medicine he could take.
Fittingly, Jack Beckman drives the Infinite Hero Mopar Funny Car!

  • ¼ cup tomato paste
  • 3 tbs soy sauce
  • 3 tbs balsamic vinegar
  • 1 tbs Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/3 cup brown sugar, packed
  • 12 ounces porter beer (high ABV dark beer works best)
  • 6 boneless skinless chicken thigh fillets
  • 18-20 slider buns

  • In a small bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.
  • Add the sauce, chicken and beer to a slow cooker. Cook on low for 4 hours or until chicken pulls apart easy with a fork.
  • Using two forks, shred chicken.
  • Scoop chicken into slider buns.
After pulling the chicken, we put the remaining liquids from the slow cooker into a sauce pot and thickened it up with a little cornstarch to make a nice bbq-like sauce
  • make sure and shred in the crockpot and let it sit for a while to soak up the juice.

Allen Johnson Bacon and Egg Sliders
Allen Johnson
Born in 1959, Johnson hails from Tennessee. This Pro Stock season was also my ninth consecutive year finishing in the top-10in the standings and the Mopar team worked hard to win four titles and see six final round appearances.
He is the 2012 NHRA Pro Stock world champion. Last year the title came down to the last race. This year should be even more exciting for this champion who also owns and manages Greeneville Oil and Petroleum. He is a representative on AMOCO's National Board for the Children's Miracle Network among all of his other volunteering and sponsoring of youth organizations.

I didn’t want to get too fancy with these sliders.  That doesn’t mean you couldn’t.  You could put almost anything that goes well with scrambled eggs in with these sandwiches.
  • the most important part is buttering and grilling the rolls instead of toasting. Just cut them open, lightly butter and lay them cut side up on a baking sheet. Bake them at 350 degrees for about 3-4 minutes and they should get perfectly toasted.
For the bacon: I lay it out on a wire rack over a baking sheet and bake it at 350 degrees for about 15-20 minutes.  This makes perfectly crispy bacon that stays in really nice strips which is great for stuff like sandwiches.
Then pile your grated cheese on one half of each slider bun.
Return the tray to the oven for another minute just to melt the cheese a bit.
Then stack on your bacon!
One strip per slider is perfect.
Add a heap of scrambled eggs and put the top on the slider and you’re ready to go.
I'd recommend buttering and grilling the rolls instead of toasting them; it takes a little more effort but the buttery crust just takes it to the next level.

Warren Johnson Corned Beef & Irish Cheddar Sliders

Warren Johnson was born in 1943 in Minnesota. He has the most wins in pro stock class with 97 career wins, and the only current active driver in the class to win more than three championships, with six, earning himself the nickname "The Professor of Pro Stock." In 1997 he became the first NHRA Pro Stock driver to exceed 200 mph. He became the first Pro Stock driver to make a below 6.9 second pass. Back in 2006 Johnson reached his 500th career race.
On May 2, 2010 at age 66 Warren became the oldest professional winner in NHRA history as he won the AAA Midwest Nationals in Madison Illinois.

Teach me professor!

  1. 8 mini bakery-style potato rolls (about 2-inches wide), sliced for sandwiches
  2. 2 tablespoons country mustard
  3. 8 ounces thin (deli-style) sliced corned beef
  4. ½ cup shredded Cheddar cheese
Preheat oven to 350 degrees F.
Divide corned beef equally into 8 mounds in small oiled baking dish; top evenly with shredded cheese.

Cover loosely with foil and bake for 15 minutes or until corned beef is warm and cheese is melted.

Spread mustard evenly on rolls; top each with warm corned beef and cheese. Close sandwiches with top halves of rolls; serve warm.

Greg Anderson BLT Caprese Sliders With Puff Pastry Buns
Craig Anderson
I must confess, Anderson has NOT been one of my favorite drivers. Although an excellent driver and champion, (he shares an all-time NHRA record for most wins in a season at 15 with Tony Schumacher.) I guess I was just not impressed by his interviews. That is until this last year. Craig Anderson had a rough year.
The four-time NHRA Pro Stock world champion — was positive when he had to take some time off for heart surgery early last year. That surgery to repair a bicuspid aortic valve saved his life. When the doctor touched Anderson’s faulty heart valve, it burst in his hands. Anderson lost a lot of blood, which caused him to speak incoherently for a couple of days after he went home. Some speculated he’d had a stroke. “I was out of it for a while,” he said. “I couldn’t answer any questions. Words wouldn’t come out right.”
Soon thereafter, Anderson came around with a new perspective on life.
When he was able to return to racing, you could tell he was a different man. A man I am proud to root for!
2 sheets Puff Pastry
3 tbs butter, melted
1/2 tsp course Kosher salt
5-6 Roma Tomatoes
2 tbs Pesto Sauce
20 spinach leaves
4 balls Fresh Mozzarella, Bocconcini size
10 slices of bacon, cooked and cut in half
Preheat oven to 350.
On a lightly floured surface, roll out one sheet of puff pastry to approximately 14.5 inches by 16.5 inches. Using a 3 inch biscuit cutter, cut out 20 circles. Repeat for the second puff pastry sheet.
Brush each puff pastry round with melted butter and sprinkle lightly with salt. Line a baking sheet with parchment paper and transfer the circles to the baking sheet(s), butter side up.
Bake for 16-19 minutes or until golden brown. Remove from oven and allow to cool.
While those are baking, prepare your ingredients.
Cut each Mozzarella ball into 5 slices, set side.
Cut the off the stem end of the tomato, as well as the opposite, pointed end of the tomato. Cut the remaining tomato into ¼ inch slices. You will need 20 slices.
Once the puff pastry has cooled, assemble to sliders:
Take one puff pastry round, spread with about ¼ tsp of pesto sauce. Top with a tomato slice, then a spinach leave, then mozzarella slice, then slice of bacon and top the entire thing with another puff pastry round. Secure with a 3.5 inch skewer, if desired.

Matt Hagan Ginger Steak & Brie Sliders w/Balsamic Cranberry Sauce.



Hagen owns and operates a 1,000-acre cattle farm in rural Virginia, when he is not racing his Mopar funny car. The defending funny car world champion (2x champion) feels confident with his new Dodge Charger R/T in spite of the face he blew up his engine during the Friday night qualifying runs!
Matt raises more than 400 head of cattle and grows their feed. He is hands-on and can handle every chore on the spread. Hagen loves to hunt, wither it is for deer or championships, he is likely to bring home the catch!

Short ribs
  • 5 pounds bone in short ribs (may use another cut of meat if desired)
  • 2 tablespoons olive oil
  • salt and pepper
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ½ cup balsamic vinegar
  • ½ cup red wine (or chicken broth)
  • 4 cloves garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • 8 ounces brie, sliced

20-30 sliders buns, toasted
Balsamic Cranberry Sauce
  • 1½ cup fresh cranberries
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • ¼ cup brown sugar
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoons fresh ginger, grated


Short Ribs
The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the bowl of a crockpot or a dutch oven.
!To make these in the Crockpot
Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to the bowl of a crockpot. Add water until the ribs are at least half way submerged, there should be around 1-2 cups. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until the meat shreds easily. Shred the meat and keep on the warm setting until serving time.
!To make these in the Oven
Add the ribs, soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger to a cast iron dutch oven or oven safe pot with a tight fighting lid. Add water until the ribs are at least half way submerged, there should be about 1-2 cups. Cover and cook in a preheated the oven to 325 degrees F. for to 3 hours or until the meat shreds easily. Shred the meat and keep covered on low heat (about 200-250 degrees F) until serving time.
!Balsamic Cranberry Sauce
Add the cranberries, balsamic vinegar, water, brown sugar, rosemary and ginger to medium size pot and place over medium-high heat. Bring to a boil and then reduce the heat to a simmer. Simmer for 5-10 minutes or until the sauce has thickened. Season with salt and pepper.
!To Serve
Add the shredded warm meat to the bottom of a slider bun. Top with sliced brie. The brie should melt over the warm meat, but if not, place under the broiler for 30 seconds.
Top with cranberry sauce and arugula. Sandwich with the top bun.
Alexis DeJoria Andouille Blue Cheese Sliders

If there is such a thing as a “typical” billionaire heiress, Alexis DeJoria certainly isn’t it.
With the 20-plus tattoos on her arms and back, DeJoria enjoys being a wild child, speed demon and daredevil.
She wants, more than anything, to be known as a champion driver, not as an “heiress.” DeJoria, 36, is a three-time winner in the NHRA’s Funny Car division.
Her father is John Paul DeJoria, who Forbes magazine estimated as worth $3.1 billion. The elder DeJoria is co-founder of the Paul Mitchell line of hair care product and the Patron Spirits Company.
He wasn’t just going to cut me a check,” Alexis DeJoria said. She is busy earning her own way.

  • 1 pound ground beef
  • 8 ounces andouille sausage links
  • 5 ounces crumbled blue cheese
  • 1 small shallot, roughly chopped
  • 1 large egg
  • 1/3 cup mayonnaise
  • ¼ cup course ground mustard
  • 1 cup pickled okra, sliced thin
  • 2 cups arugula or alfalfa sprouts
  • 16 small sweet Hawaiian-style rolls or plain slider rolls.
  • Salt and Pepper


  1. Preheat the grill to high. Place the sausage and shallot in the food processor. Pulse until finely ground. Add the egg and pulse again. Pour the sausage mixture into a large bowl, followed by the ground beef, ½ teaspoon salt and ½ teaspoon pepper. Mix well then gently mix in the crumbled blue cheese.
  2. Scoop 16 – ¼ cup portions of meat mixture onto wax paper. Press them flat with the bottom on a glass, then reform the edges so the are tight.
  3. Grill the patties for 2 minutes per side. Meanwhile, mix the mayo and mustard together. Slice the roll in half and spread the mustard sauce on the tops and bottoms.
  4. Layer the burgers with arugula leaves (or sprouts), the patties, and thinly sliced pickle okra.
Vincent Nobile Turkey Cheesesteak Sliders

Vincent earned his drag-racing license 2009 before he graduated from high school.
Nobile, 22, graduated last year from Adelphi University. For four years he balanced a full-time course load with a full-time driver's schedule in the NHRA Pro Stock class.
"For my mother, it was either go to college or drag race and go to college," Nobile said. "She was persistent. I couldn't just go racing. That wasn't an option. I wanted it to be, but that was not an option."
Growing up around the track sparked a passion in Vincent. "I got the opportunity because my dad raced Pro Stock. “It was the right spot, the right time. I'm going to ride that wave as long as I can." Nobile finished in top 10 in the NHRA Mello Yello Series points for the fourth straight season last year.

Hope these finish in Your top ten!

  1. 1 pound ground chicken or turkey
  2. 1 tablespoon olive oil
  3. ¼ teaspoon salt
  4. ¼ teaspoon pepper
  5. 1 sweet onion, sliced thin
  6. 1 green pepper sliced thin optional
  7. ½ cup sliced mushrooms optional
  8. 2 tablespoons Worcestershire
  9. ¼ cup soy sauce
  10. 1 tablespoon ketchup
  11. 16 whole wheat slider buns or 4 regular whole wheat buns, toasted

Slices of provolone cheese.


In large skillet over medium-high heat add the olive oil, brown the ground chicken, about 5-6 minutes. Add the onion, mushrooms and green pepper, cook another 5-10 minutes, until the onions start to get tender. Stir in the Worcestershire, soy sauce and ketchup and season with salt and pepper, bring up to a bubble and cook about 2 minutes.

While the chicken is cooking, warm the broiler. Line a baking pan with foil and spray.

To serve, place a scoopful of the chicken mixture onto the bottom of the slider buns.

then top with a slice of cheese and heat under the broiler until cheese is melted like a Philly cheese-steak. Top with bun and serve hot!

Erica Enders-Stevens Mushroom Swiss Sliders

Enders-Stevens started racing in 1992 at the age of 8. In 2000, at age 16, she become the youngest NHRA national event finalist. She was named NHRA Sportsman Rookie of the Year. On July 2, 2012, Enders-Stevens became the first woman to win in NHRA Pro Stock, beating four-time champion Greg Anderson.
In 2014, Enders-Stevens became the first woman to win the NHRA Pro Stock championship, winning six races for the year, including the season-ending Auto Club NHRA Finals to clinch the title

In 2003, Enders-Stevens and her sister had their life story turned into a Disney Movie, Right On Track.

½ cup Mayonnaise
2 Tbsp Ketchup
¼ tsp Cayenne Pepper
8 ounces Button Mushrooms, finely diced
½ onion, finely diced
4 Tbsp Butter
½ cup Red or White Wine
8 dashes Worcestershire Sauce
Salt and Pepper
2½ pounds Ground Beef
¼ cup Heavy Cream
6 slices Swiss Cheese, cut into squares
12 dinner or Slider Rolls


In small bowl, whisk together mayonnaise, ketchup and cayenne pepper until evenly mixed. Set aside.

In large skillet heat 3 tablespoons butter, and saute diced onions until they start to soften. Add in finely diced mushrooms, continue sautéing until mushrooms begin to soften, 3 minutes. Add in red or white wine along with 4 dashes of Worcestershire sauce. Cook until mushrooms soften and the wine has mostly evaporated. Set aside.

In large bowl, mix together ground beef along with heavy cream. Knead together and mix in salt, pepper and remaining Worcestershire sauce. Divide into 12 portions and form into balls. Press down the middle of each ball so the sliders don't puff up too much while frying.

Heat large skillet with remaining butter, and fry sliders 4 at a time until cooked to your liking, about 3-4 minutes a side.
While finishing frying in pan, top with mushroom onion mixture and swiss cheese. Allow to cook until the cheese melts.
Toast slider rolls, slather on spicy fry sauce, add burger and devour!

WOW! That was a long post. Tomorrow, race day slave will post two more recipes honoring a father -daughter pair of champions.

Serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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