Mini Weekend Adventures

We were headed to the lake this weekend.  My parents drove six hours to visit, and the plan for Saturday afternoon was to drive an hour north and sit on the beach.  We prepped sliders, but not the usual variety; these were really excellent sliders!  We packed coolers, suits, and sunscreen an headed out.  Halfway there, we got the call: "Turn around, go home.  The boat lost an engine, and we're 8 miles from shore."  So, home we went; my parents, the sliders, and me.  All was not lost, however!  We went to the state fair, which just opened this weekend, and spent four hours looking at butter, cheese, and sand sculptures, admiring local fabric and fiber artist's work, admiring the circus and railroad model room, and walking through the largest 'as seen on TV' barn I ever want to wander.  It was a lot of fun!  The next morning found us at the local farmer's / flea market, buying up fresh fruits and veggies (and fired dough for the guys!).  Then we went home and had....sliders!

These were, as I said earlier, not just ordinary sliders.  Juicy portobello sliders with sauteed herb onions,  delicate Moroccan lamb sliders with grilled Halloumi cheese,  and the ubiquitous beef slider, for the youngest, whose culinary tastes are still expanding.  While the recipes weren't originally entirely mine, I made enough changes, and they're generic enough, that I feel like I can share them with you.

Portobello sliders:

GFDF dinner rolls or buns
Portobello mushrooms
1 medium onion
herbs de provence or other herbs as desired
tomato-free barbeque sauce
medium soft goat or sheep cheese

Toss portobello mushrooms (enough for the buns you bought, and slightly larger than the buns), with a barbeque rub and olive oil.

Slice a mozzarella consistency goat cheese (or skip it if you're eating dairy free) and set aside.

Saute (in olive oil or canola) a thinly sliced onion with some herbs de Provence, or just a bit of basil and thyme (for this purpose, it's just as good as using the full compliment of the herbs de Provence); about 1/2 teaspoon for one medium onion.  Wrap onions in foil to keep the heat.

Heat your grill, and put the mushrooms stem side down on the grill once it's reached medium high heat.  Open the rolls or buns and put them on the grill - it improves the texture of most GFDF buns.

Once mushrooms are mostly cooked, flip them so the stem side is up,  and put the goat cheese slices on them.  Let the cheese melt slightly, and remove from heat.

Layer the mushroom with cheese, onions, and some barbecue sauce between the toasted buns.  These are SO good that my meat and potatoes husband prefers his without onions or barbecue sauce!

Lamb Sliders:

GFDF dinner rolls or buns
1 pound ground lamb
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander, crushed
1/4 teaspoon cloves
1/8 teaspoon ginger
1/8 teaspoon freshly ground salt
1/8 teaspoon ground black pepper

Halloumi cheese, sliced 1/4 inch thick and brushed with olive oil
1 small onion, sliced and quartered

Mix lamb and spices, and shape into patties about the size of your GFDF buns, and about 1/2 inch thick.

Heat your grill, and place the lamb patties on the upper half, or away from direct heat.  Place the buns off to the side to heat.  Once patties have cooked 3 to 4 minutes, flip.  Add Halloumi cheese to the grill.  Flip the cheese after 2 minutes, and after 2 more, remove everything to a platter.

To assemble, layer lamb, cheese, and onion between two halves of a bun.  Enjoy!

Notes: Lamb overcooked is dry; watch your lamb!  The spices here add a nice flavor that cuts any gaminess, so if these are tender, they'll be very good.  Halloumi is a greek cheese with a hint of mint in it; it is firm enough to grill directly on the grill and not melt.  If this goat and sheep milk cheese is not your thing, you could top this with a Tzatziki sauce - just use a well tolerated yogurt!

I hope my little weekend adventures fuel some of yours - enjoy the summer!  And no, the homemade canned pickles in the background aren't mine - Mom brought those with her.  Eat well!