Because we are limited for galley space, it makes sense that the foods we stock should have multiple purposes. So the King's Hawaiian Rolls can serve double duty as the buns for SLIDERS, which I love. The first time I ever HEARD about sliders was on Top Chef-Miami when they made them on a food truck for an after- party meal. And I thought if they can cook that in a food truck, certainly we can reproduce it on the boat because our spaces are equally as tiny. When I researched how to make sliders, I read Alton Brown's comments that Crystals and White Castle burgers were the original sliders. Who knew? I thought it was a brand new food that someone made up! Where I live a Crystal is a Crystal and nothing else and certainly not a slider.
The sliders themselves are really easy to make and are very well suited for galley cooking because the prep is rather simple and the meat is cooked on the stove. With the meat and buns as the basics, sliders can be as plain or fancy as you want to make them. I use
Alton Brown's recipe but for the purposes of doing it on a boat, I would make the following suggestions:
- instead of using a jelly roll pan or baking sheet, just spread waxed paper or plastic wrap directly onto your counter/workspace
- instead of using a rolling pin, use the side of your tallest glass or use a spatula
- a knife, obviously, works as well as a pizza cutter
There are some great comments on embellishing these sliders; just follow the link for the recipe and read away!
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