TV Dinner Redux
We here at the Shore Thing have a good friend who is a very fine writer. We wanted to give our congratulations to Paige Suth for getting published in the L.A. Examiner! The best way we know how to do that, is publish her again.
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Spring is in the air, people! It’s time to clean house! It’s time to crust the insides of our microwaves with colored sugar while microwaving peeps! It’s time to gather with friends and family and enjoy our lovely Southern California weather! Or more importantly, it’s time to stay inside and tune in for season finales of all our favorite TV shows!
That’s right, Los Angeles. The time for Spring Sweeps is at hand! Whether you’re tuning in to watch Steve Carell’s final episode of The Office or voting for your favorite American Idol, it’s safe to assume you’ll be spending some serious ime in front of the boob tube. Which got me thinking… Why settle for the old, standby, frozen TV dinners when you can put a fun spin on an old classic?
Here are some tasty, TV dinner-inspired, recipes that are great whether you’re alone indulging in a guilty pleasure marathon of True Blood, or with a group having a Dancing With The Stars viewing party!
Salisbury Steak Sliders
Perfect for snacking on by yourself or with a crowd, these sliders combine the nostalgia of a TV dinner classic with the gourmet feel of a restaurant burger, prepare to have your socks knocked off.
What you’ll need:
- 3/4 lb. Ground Chuck
- 2 Tablespoons Panko Bread Crumbs
- 1 Large Egg
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Pepper (I like to use Applewood Smoked Pepper, it gives an extra smoky kick!)
- 2-4 Tablespoons Olive Oil
- 3 Tablespoons Butter
- 2 Shallots, sliced
- 1/2 Cup Beef Stock
- 1/2 Cup Red Wine
- 1 Tablespoon of Balsamic Vinegar
- Small Brioches or Dinner Rolls for buns
Preheat Oven to 350 degrees.
For the Slider Patties:
Mix the ground beef, bread crumbs, egg, garlic powder, and pepper together in a large bowl and combine by hand. Form small patties, approximately 2-3 inches in diameter. In a large skillet on medium-high heat, add 2 Tablespoons of olive oil, just enough to coat the bottom, and brown your patties on both sides. Each side should take about 3 minutes, or until it releases easily from the pan.
Once your patties have browned on both sides, take them out of the skillet and put them on a large jellyroll pan and into the oven. The higher sides of the jellyroll pan will keep any of the juices from the meat from dripping down onto the coils of your oven and burning.
For Slider Sauce:
While your patties continue to cook in the oven, add your shallots to the skillet and use the remaining olive oil in the pan to sautee them until they are translucent.
Raise the heat to high and add your wine and beef stock, and bring to a boil. Use a stiff spatula to dislodge any remaining pieces of meat or shallot that has stuck to the pan, and incorporate it into the sauce. Cover the skillet and let the mixture boil until it has reduced by half.
Reduce the heat to medium and add the balsamic vinegar. Stir until combined then remove skillet from direct heat. Stir in butter until melted to thicken the sauce.
After about 15-20 minutes in the oven, your patties will be ready. Serve them on Brioche or Dinner rolls with a spoonful sauce on each.
Continue reading on Examiner.com: TV dinner redux – Los Angeles Cooking | Examiner.com http://www.examiner.com/cooking-in-los-angeles/tv-dinner-redux#ixzz1KgaitGxY
