Sarasotas Slippery Slopes Slinger Recipes
SARASOTA'S HERB PORTABELLO SLIDERS WITH A KICK
We all like to eat healthy and for me, I try very hard every week to eat light. I eat a salad every week, soup and sandwich (small portions), and one night if possible ... no meat or seafood. The key word is TRY, don't we all. There are some amazing vegetable dishes out there that are excellent. I had to cater a party for friends who are all eating healthy. NOT vegetarian, but no meat or seafood. Well I did a couple of sliders, but my portabello was the hit. It isn't too unique but the roasted vegetables, gooey cheese, herb aioli and marinade for the vegetables just made it perfect.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 1h30m
Yield 16 Sandwiches, 2 each, 8 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Just mix the mayonnaise, basil, thyme, garlic and set to the side in a small bowl and refrigerate.
- Marinade -- Mix the balsamic, olive oil, oregano, thyme, garlic and pepper in a 13x9 pan. Add the mushroom slices and onion slices and make sure to coat both sides. Let marinade 15-20 minutes and then add in the tomato slices, and again coat on both sides. Marinate another 10 minutes.
- Prepare Your Ingredients -- Make sure you have 16 nice slices of pepperjack cheese ready. And remember, these are small buns so you may only need 8 slices cut in half, depending on the size you buy. I like to lightly toast my buns which you can do ahead right on the grill pan that you will be grilling your mushrooms on. Just do the buns first.
- Grilling -- I like to take my small grill pan, but you can also use just a saute pan. Spray your pan with PAM or any non stick spray and heat to medium high and first put on the mushrooms and onions. Cook until the mushrooms and onions are soft and there are nice grill marks. Remove to a plate and cover. Add the tomatoes and grill just a minute or two, you just want to warm them up. Not too soft.
- Sandwiches -- Now, heat up the broiler. On your lightly toasted buns, add a little of the aioli, then mushrooms, red peppers, onions, tomato slice, and cheese. Melt the sandwich under the broiler. Top with the lettuce and other sandwich top also spread with the aioli. Just ENJOY!
- Serve with some old fashioned fries or onion rings, some herb potato salad would be great.
Nutrition Facts : Calories 770.3, Fat 51.1, SaturatedFat 15.9, Cholesterol 57.5, Sodium 1186.4, Carbohydrate 55.7, Fiber 3.1, Sugar 8.1, Protein 23.8
SARASOTA'S SLIPPERY SLOPES SLINGER
Thanks "Swedish Chef for the name." This was a drink we always had after a long day of skiing. Up north in MI ...cold, icy, and either snowmobiling, cross country or skiing at the local resort all day, we were frozen! This was the drink. We would heat up a whole bottle of Vernors on the stove with a lemon and honey, poured into mugs and topped with brandy and bourbon. A simple warm wonderful drink. You can also use a orange, but the lemon was always our favorite. Now I have tried this with Canada Dry and it just isn't the same, but there are many other brands similar to Vernors if you can't find it. It is just a great combination. The best part is ... you can just microwave a teaspoon of honey, Vernors, and a slice of lemon in a mug - then top it with bourbon and brandy and you can make this just for one if you want.
Provided by SarasotaCook
Categories Low Protein
Time 12m
Yield 8 Drinks, 8 serving(s)
Number Of Ingredients 5
Steps:
- Base -- Just add a liter (67.6 oz) into a large pot. Cut up a whole lemon in quarters and squeeze the juice into the pot with the Vernors, (keeping the seeds out), then just toss the squeezed pieces right into the pot. Add the honey and bring to a low simmer on medium low heat until hot. Done!
- Serve -- Just pour the hot Vernors into a mug, about 2/3's filled and top with 1 jigger or 1 1/2 oz bourbon and 1 oz brandy. Now you can go a bit less if you want. Just adjust according to your tastes. And top with a lemon slice. Just float it on top.
- A perfect warm drink!
Nutrition Facts : Calories 364.1, Fat 0.1, Sodium 20.4, Carbohydrate 43, Fiber 1.3, Sugar 39.8, Protein 0.4
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