Stuffed Angus Sliders With Heirloom Tomato And Onions Recipes

STUFFED ONIONS IN TOMATO SAUCE

Steps:

• Place onions in boiling salted water to cover. Cook 10 minutes and drain. Cut a thin slice off top of each onion and carefully squeeze out inside ribs, leaving 2 larger, outer ribs intact. Finely chop inner ribs of 1 onion and set aside.
• Preheat oven to 350 degrees F. Heat enough clarified butter in saucepan to cover base. When hot, add garlic, tomatoes, salt, pepper and sugar. Add wine and boil gently, uncovered, for 10 minutes.
• In another pan, heat some clarified butter and add onion innards and minced beef. Brown meat and reduce heat, add bacon and season with salt, pepper and allspice. Stir together and fry gently for 2 minutes. Transfer meat mixture to bowl, add eggs, parsley stalks, basil and oregano. Spoon this mixture into reserved large onion ribs. Place onions in ovenproof dish.
• Strain tomato sauce and pour around onion. Add bay leaf to sauce. Place in oven and cook 20 minutes. Place baked onions on serving platter and quickly reduce sauce. Strain over onions and garnish with chopped parsley leaves.

PANZANELLA STUFFED HEIRLOOM TOMATOES

Steps:

• Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the interior membrane away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain. Season the hollowed tomatoes and the membrane in the strainer with salt and pepper.
• Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion. In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper.
• Coarsely chop the drained tomato membrane and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato water and vinegar, as needed, to evenly moisten the stuffing. Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve.

BAKED STUFFED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
• Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
• Lower the oven heat to 350 degrees F.
• Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

STUFFED ANGUS SLIDERS WITH HEIRLOOM TOMATO AND ONIONS

Steps:

• Place ground chuck in mixing bowl. Add sea salt and pepper and mix with a fork. Divide into 4 equal pieces. Divide each piece in two and shape into 8 flat patties, 2 for each slider.
• Fold corners of the Jack cheese slices into the center to make smaller squares. Place cheese on 4 patties and top with remaining patties. Seal edges together.
• Slice buns in half and spray cut side with canola oil spray.
• Spray tomato and onion slices with cooking spray; season with salt and pepper.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place rolls cut-side down on the grill pan and grill for 3 1/2 minutes. Remove from the oven.
• Place tomato slices on the grill pan and grill for 2 minutes. Remove from the oven.
• Place onion on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Place patties on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Assemble burgers by placing patties on bottom buns and topping with tomato and onion slices. Cover with top buns.

STUFFED ANGUS SLIDERS WITH HEIRLOOM TOMATO AND ONIONS

Steps:

• Place ground chuck in mixing bowl. Add sea salt and pepper and mix with a fork. Divide into 4 equal pieces. Divide each piece in two and shape into 8 flat patties, 2 for each slider.
• Fold corners of the Jack cheese slices into the center to make smaller squares. Place cheese on 4 patties and top with remaining patties. Seal edges together.
• Slice buns in half and spray cut side with canola oil spray.
• Spray tomato and onion slices with cooking spray; season with salt and pepper.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place rolls cut-side down on the grill pan and grill for 3 1/2 minutes. Remove from the oven.
• Place tomato slices on the grill pan and grill for 2 minutes. Remove from the oven.
• Place onion on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Place patties on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Assemble burgers by placing patties on bottom buns and topping with tomato and onion slices. Cover with top buns.

STUFFED ANGUS SLIDERS WITH HEIRLOOM TOMATO AND ONIONS

Steps:

• Place ground chuck in mixing bowl. Add sea salt and pepper and mix with a fork. Divide into 4 equal pieces. Divide each piece in two and shape into 8 flat patties, 2 for each slider.
• Fold corners of the Jack cheese slices into the center to make smaller squares. Place cheese on 4 patties and top with remaining patties. Seal edges together.
• Slice buns in half and spray cut side with canola oil spray.
• Spray tomato and onion slices with cooking spray; season with salt and pepper.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place rolls cut-side down on the grill pan and grill for 3 1/2 minutes. Remove from the oven.
• Place tomato slices on the grill pan and grill for 2 minutes. Remove from the oven.
• Place onion on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Place patties on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Assemble burgers by placing patties on bottom buns and topping with tomato and onion slices. Cover with top buns.

STUFFED ANGUS SLIDERS WITH HEIRLOOM TOMATO AND ONIONS

Steps:

• Place ground chuck in mixing bowl. Add sea salt and pepper and mix with a fork. Divide into 4 equal pieces. Divide each piece in two and shape into 8 flat patties, 2 for each slider.
• Fold corners of the Jack cheese slices into the center to make smaller squares. Place cheese on 4 patties and top with remaining patties. Seal edges together.
• Slice buns in half and spray cut side with canola oil spray.
• Spray tomato and onion slices with cooking spray; season with salt and pepper.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place rolls cut-side down on the grill pan and grill for 3 1/2 minutes. Remove from the oven.
• Place tomato slices on the grill pan and grill for 2 minutes. Remove from the oven.
• Place onion on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Place patties on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Assemble burgers by placing patties on bottom buns and topping with tomato and onion slices. Cover with top buns.

STUFFED ANGUS SLIDERS WITH HEIRLOOM TOMATO AND ONIONS

Steps:

• Place ground chuck in mixing bowl. Add sea salt and pepper and mix with a fork. Divide into 4 equal pieces. Divide each piece in two and shape into 8 flat patties, 2 for each slider.
• Fold corners of the Jack cheese slices into the center to make smaller squares. Place cheese on 4 patties and top with remaining patties. Seal edges together.
• Slice buns in half and spray cut side with canola oil spray.
• Spray tomato and onion slices with cooking spray; season with salt and pepper.
• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Place rolls cut-side down on the grill pan and grill for 3 1/2 minutes. Remove from the oven.
• Place tomato slices on the grill pan and grill for 2 minutes. Remove from the oven.
• Place onion on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Place patties on the grill pan and grill for 5 minutes, turning halfway through. Remove from the oven.
• Assemble burgers by placing patties on bottom buns and topping with tomato and onion slices. Cover with top buns.