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Appetizers Karista's Kitchen Kid Friendly Life Around My Table Pork Seafood

The Ultimate Super Bowl Menu

Garlic Shrimp and Goat Cheese Toasts // Karista's Kitchen

Super Bowl Sunday is around the corner and it’s time to start planning all those game day nibbles and feasts!

The Super bowl menu is one of the most fun menu’s to plan – it almost feels like another holiday celebration.

Cubano Sliders with Marinated Pork, Ham, Swiss Cheese, Pickles, Mustard on Sweet Slider Buns // Karista's Kitchen

Even though my team isn’t in the Super Bowl (crying, sad face) this year, I’m rooting for my cousin Shelby’s team (sorry Carolina fans… Go Broncos!) and cooking up a delicious table of food to commemorate the day.

Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

I’m posting some tasty food from the archives as well as a new appetizer that is over the top lush with creamy goat cheese and garlic goodness.  My Garlic Shrimp on Goat Cheese Toasts.

Nori wrapped salmon with fresh herbs, dijon and wasabi

I’ve also included these flavorful and hearty Cubano Sliders and Asian Salmon Sliders on the Super Bowl menu and for lighter fare, I’m serving my Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa and Nori Wrapped Salmon Bites.

Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

 

Rounding out the Super Bowl menu is my most requested recipe, Slow Oven Baked Ribs.  I like to plan a large table of food so there will be a little something for everyone. 

Slow Oven Baked Ribs // Karista's Kitchen

Of course we can’t skip dessert on this momentous occasion, so I’m going to totally step outside this wintry, cold season, reach into my freezer for the last few bags of blueberries that I froze over the summer to make Max’s Five Ingredient Blueberry Cobbler!

Easy five ingredient blueberry cobbler // Karista's Kitchen

Super Bowl Sunday never tasted so good!  Bet you wish you were eating at my house next weekend 😉

Delicious Wishes and Loads of Love,

Karista

The Ultimate Super Bowl Menu

16-20 Toasts

The Ultimate Super Bowl Menu

Gulf prawns are tender and sweet and make a delicious pairing with these creamy goat cheese toasts. Combined with fresh garlic and butter, this decadent first course will bring pleasure to everyone’s palate.

Ingredients

  • 1 large baguette, sliced into 1-2 inch thick slices
  • 1-2 tablespoons olive oil for brushing baguette slices
  • 8 ounces creamy goat cheese
  • 1 tablespoon finely chopped chive
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 – 1 ½ lb Gulf Prawns (about 20-24), deveined with tails on, patted dry with a paper towel
  • 4 cloves garlic, finely minced
  • Squeeze of fresh lemon
  • Salt and freshly cracked black pepper
  • Additional chopped fresh chive for garnish

Instructions

  • Preheat the oven to 375F.
  • Brush each slice of baguette with olive oil, one side only, and place olive oil side up on a parchment lined baking sheet. Bake for about 8-10 minutes, just enough to lightly toast the baguette slices. Remove from the oven and sprinkle with a little salt.
  • In a small bowl mix together the goat cheese and chopped chives. Spread a teaspoon or more onto each toast. Either keep the toasts on the baking sheet or place the toasts on a serving platter.
  • Season the prawns with salt and pepper. Heat a large skillet or sauté pan over medium high heat and then add 2 tablespoons butter and the oil. When the butter and oil are hot, almost smoking, place the shrimp in a single layer in the pan and brown on each side, about one to two minutes each side. You may need to brown the shrimp in batches depending on the size of your pan.
  • Once the last batch of shrimp is browned, add all the shrimp back into the pan and take the pan off the heat. Stir in the remaining 2 tablespoons butter, chopped garlic and squeeze of lemon coating all the shrimp.
  • Place one or two shrimp on each goat cheese toast and then garnish with additional fresh chive. Serve immediately.
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    Appetizers Karista's Kitchen Kid Friendly Pork

    Cubano Sliders – Small Plate Entertaining

    Cubano Sliders with Marinated Pork, Ham, Swiss Cheese, Pickles and Mustard on Sweet Slider Buns // Karista's Kitchen

    I’ve always had a love affair with the Cubano sandwich.  What’s not to love?  These Cubano Sliders are packed with so much flavor and texture, it makes me happy just to look at one sitting on my plate.

    I’ve dined on many Cubano’s, some good, but some so spectacular it’s all I could think about for days after dining on the sandwich.   Which is what happened after watching the movie “Chef“.  I stayed up late one evening, waiting for my teenager to arrive home by curfew, (because I can’t sleep until I know she’s home safe and sound) so I decided to watch the movie “Chef”.  I like the cast of actors and of course the premise for the movie intrigued me. 😉

    I laughed, I cried, I empathized, I cheered… and then I was hungry.

    The movie reminded me why I’m so passionate about cooking.  Why I love food and why I love to feed people.  Why I stick with a career that can be both physically and mentally demanding but completely creative and rewarding at the same time.

    Guess what was on the menu a few days later?  Cubano Sliders.

    Not long after my Cubano weekend, I was creating menu ideas for one of my clients “small plates” themed issues and I realized how much fun these Cubano Sliders would be for a small plates dinner party.  

    I couldn’t let the summer slip by without sharing these little lovelies with you.  These Cubano Sliders are perfect for entertaining or dinner or even and after school snack.  Personally, I could eat them any time of the day or night.

    A festive and delicious way to end the summer season and begin the new school year.

    Delicious Wishes and Loads of Love!

    Karista

    Cubano Sliders

    Serving Size: 8-10

    Cubano Sliders

    Ingredients

    • 1 pork tenderloin, about ¾ - 1lb
      For the Marinade
    • 1 cup orange juice
    • 1 cup pineapple juice
    • 1 small onion sliced
    • 2 cloves garlic smashed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground all-spice
    • 1 cinnamon stick
    • 1 tablespoon salt
    • 1 handful fresh cilantro leaves
      For the Slider
    • Marinated pork tenderloin
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon ground all-spice
    • 1 tablespoon olive oil
    • ½ lb sliced baked ham
    • 1 small jar of sliced pickles
    • 10 slices Swiss cheese
    • Yellow mustard
    • Slider Buns

    Instructions

  • To marinate the pork, place the tenderloin in a non-reactive or glass dish. Mix together the orange juice, pineapple juice, sliced onion, garlic, cumin, all-spice cinnamon stick, cilantro and salt. Pour this mixture over the tenderloin and cover with plastic wrap. Place it in the refrigerator and let it marinate for at least 8 hours or overnight.
  • To prepare the pork, preheat the oven to 375F. Remove the pork from the marinade and discard the marinade. Paper towel dry the pork and then rub it with one tablespoon of olive oil. Mix together the salt, pepper and the all-spice and rub it onto the pork. Place the pork in a baking dish and bake for about 25-30 minutes or until the internal temperature of the pork reaches 145F.
  • Remove the pork from the oven and let it cool. Once the pork has cooled, thinly slice the pork and set aside.
  • Turn the oven down to 350F.
  • Slice the slider buns in half and place them on a baking sheet. Add a slice of Swiss cheese to both the top and bottom of each slider bun. Then add a dash of mustard on top of the cheese on both the bottom and top of each slider bun.
  • Place thin sliced pork tenderloin, thin sliced pickles and thin sliced baked ham on the bottom slider buns. Place the tops of the buns (with just the cheese and mustard) over the pork and pickles and the press down slightly to keep the sliders in tact.
  • Place the baking sheet in the oven and let them warm until the cheese begins to melt, about 5 minutes or so.
  • Remove the sliders from the oven and serve.
  • Notes

    I originally created this recipe for Home By Design Magazine August/September 2015 issue.

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    Appetizers Karista's Kitchen Kid Friendly Salmon Seafood

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    Just when I think I’m tapped out and the creative well has gone dry, I stumble onto an interesting read or find a stack of old notebooks from years ago, brimming to the seams with ideas.  Some of the ideas are pretty darn clever and some not so good – which is why a few of those recipes never happened.

    It’s been an interesting and creative few weeks (along with a monster of a cold that hung on like the winter back East).  I relish creative moments.  I write and I write and I write.  I don’t erase anything no matter how silly or gross tasting it might appear at that moment.  Because when I eventually come back to it, sometimes it makes perfect sense.  Creativity is a crazy process.  Creativity feels like freedom to think outside a box, letting imagination change perspective at will.

    So, when new culinary companies approach me about their products, it’s one more opportunity to be creative.  I don’t promote too many food brands on this website but the few that I do promote must meet a few requirements. Does it identify with my food values? Would I serve it to my family?  Is it something my readers would enjoy?  Where and how is it made or grown or raised?

    When Verlasso Salmon first contacted me about using one of my salmon recipes I was intrigued, and honestly, a little skeptical.  As you know I’m not a fan of farm raised fish of any kind. Verlasso Salmon is the exception; because it’s an exceptional product.

    Not only is Verlasso Salmon the first and only farm raised Atlantic salmon to receive the “good alternative” buy ranking from the Monterey Bay Aquarium’s seafood watch, the flavor and texture of Verlasso Salmon is almost identical to wild salmon.  I found the oil content balanced, the texture to be firm and less “mushy” than traditional farmed salmon and the taste every bit as flavorful as wild salmon.

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    Verlasso says “Verlasso’s driving force has been the call for a more responsible aquaculture worldwide. It guides all of our business efforts and continues to shape our approach for the long-term. We are taking the lead in establishing a new model for fish farming, one that’s always in balance with nature. It’s an evolutionary way of thinking about—and raising salmon.”

    You’re probably saying to yourself “Karista, you live in the Pacific Northwest, home of wild salmon. Why are you talking about Atlantic salmon?” Because you, my readers, subscribers and followers of social media, live all over North and South America, Europe, Australia and New Zealand.  I feel lucky to live in the land of Pacific Northwest Salmon.  I value this resource and I’d like to keep it flourishing.  So when companies like Verlasso embark on such a noble cause, I want you to know about it.

    For more information about Verlasso Salmon and their sustainable fish farming methods, along with additional salmon recipes, check out their website HERE.  

    In the meantime, I created these delicious and festive Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers for Verlasso Salmon and now I’m sharing them with you.

    Delicious Wishes and Loads of Love,

    Karista

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    8-10 Salmon Cakes

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

    Ingredients

      For the Salmon Cakes
    • 1 lb Salmon
    • Salt and Pepper
    • Extra virgin olive oil
    • 1/3 cup sliced green onions
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon Thai roasted red chili paste
    • 2 tablespoons fresh lemon juice
    • 1 egg, slightly whisked
    • 2 tablespoons mayonnaise
    • 1 cup Panko style breadcrumbs
      For the Aioli:
    • ½ - ¾ cup good quality mayonnaise
    • 1 small clove garlic, minced
    • 1 lime zested
    • ¼ cup cilantro leaves, finely chopped
    • ¼ teaspoon wasabi paste, optional
      For the Cucumbers
    • 1 cucumber, thinly sliced
    • 1 cup rice wine vinegar
    • Serve with slider buns and fresh arugula leaves

    Instructions

  • Pre-heat the oven to 375F.
  • Place the salmon on a baking sheet or in a baking pan and brush with a little olive oil. Season the salmon with salt and pepper. Place the salmon in the oven and roast the salmon for about 10 minutes for every inch of thickness. When the salmon is done, remove from the oven and let it cool.
  • While the salmon is cooking, whisk together the ½ - ¾ cup mayonnaise with the finely chopped cilantro, lime zest and garlic. Set aside.
  • In a non-reactive bowl, add the sliced cucumbers and enough rice wine vinegar to cover the cucumbers. Let them sit and marinate for about 15 minutes. Drain well and set aside.
  • Once the salmon has cooled, shred the salmon, removing any bones and skin, and add it to a medium size bowl. Add the green onions, grated fresh ginger, Thai roasted red chili paste, lemon juice and about ½ teaspoon salt and pepper. Mix with a fork until nicely incorporated.
  • Next, gently mix in the egg, mayonnaise and panko breadcrumbs until all the ingredients are nicely incorporated. Don’t over mix, just enough so the salmon will form into patties. If the salmon mix is too dry, add one additional tablespoon of mayonnaise.
  • Place the salmon mix in the refrigerator for about 10-15 minutes to chill. This will help form the patties.
  • Divide the salmon mixture into 8-10 pieces and form patties.
  • Heat a skillet over medium heat and add 2-3 tablespoons of extra virgin olive oil – enough to cover the bottom of the skillet.
  • When the oil is hot, but not smoking, add the patties to the skillet. Let the salmon cakes cook for about 3-5 minutes on each side until dark golden brown, almost toasted in color. Adjust the heat lower if the salmon cakes get too dark too quickly.
  • Once the salmon cakes are done, place each salmon cake on a slider bun and serve with the cilantro lime aioli, marinated cucumbers and fresh arugula leaves. Enjoy!
  • Recipe by Chef Karista Bennett
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    Appetizers Karista's Kitchen Kid Friendly Pork

    Super Bowl Sunday Round-up!

    As usual I’m “late to the party” with this post.  But if you’re like me and haven’t decided what to prepare for Super Bowl Sunday, here’s a rowdy round-up of complete deliciousness 🙂

    ………………………………………………………………………………………………………………………………………………….

    Chicken Wonton Tacos with Sesame Slaw from Alaska from Scratch

    Bacon Wrapped Chicken Bites with Jalapeno Spiced Raspberry Glaze from 1227 Foster

    Butterbean Hummus with Smoked Paprika Oil from Frugal Feeding

    Award Winning Beef chili from Blue Kale Road

    Can’t forget the dessert!

    Cherry Berry Chocolate Ice Cream Cake from Pink Patisserie

    Coconut Tuiles from Pastry Craft Seattle

    Dreamy Meyer Lemon Cupcakes with Buttercream Frosting from A Beautiful Bite

    Delicious Wishes and Loads of Love,

    Karista

    Grilled Asian Marinated Pork Tenderloin Sliders with Sautéed Sweet Onions and Swiss Cheese

    Serves 12

    Ingredients

    2 lbs Pork Tenderloin (not marinated) Each whole tenderloin is about 1lb each.

    1/2 cup vegetable oil

    1/2 cup low sodium soy sauce

    1/4 cup mirin (Japanese cooking wine)

    1/4 cup brown sugar, packed

    1 teaspoon (or more to taste) Asian chili paste or hot sauce (I like Thai Kitchen Roasted Red Chili Paste)

    1 tablespoon fresh grated ginger

    6-8 cloves garlic, smashed and chopped

    Dash of sesame oil

    1/4 cup chopped fresh cilantro

    Serve with:

    Sautéed Sweet Onions (recipe below)

    Hot mustard

    Slices of Swiss cheese (optional)

    Mini or slider buns, or Hawaiian Bread Rolls

    Directions

    Combine marinade ingredients in a large ziploc bag or glass baking dish.  Add the tenderloins to the marinade and refrigerate for at least 4 hours or overnight.

    To prepare:

    Pre-heat the grill to 375F (The pork can also be oven roasted. See below).  Place the tenderloins on the grill and cook for about 15-20 minutes or until the internal temperature reaches 145F.

    You may need to flip the tenderloins a time or two to keep the marinade from burning and evenly brown the pork.

    When the pork is done remove from the heat and place on a cutting board to rest for 10 minutes.

    Thinly slice the pork and assemble on slider buns, topped with a small slice of Swiss cheese and warm sautéed sweet onions.

    Serve with Asian hot sauce or hot mustard mixed

    *The pork can also be roasted in a 375F oven until the internal temperature reaches 145F.  About 20 minutes.

    Add a little of the marinade in the roasting pan or baking dish to keep the tenderloin moist.

    Sautéed Sweet Onions

    Ingredients

    3 large sweet onions, halved and thin sliced (Walla Walla, Vidalia, Maui, Texas Sweet)

    4 tablespoons clarified butter or oil

    Directions

    Heat the butter over medium heat in a large sauté pan or skillet.  When the butter is melted and/or oil is hot, add all the onions. Keep turning the onions in the pan for the first few minutes to keep them from burning.  Turn down the heat to medium low if needed.

    Let the onions cook down, stirring occasionally, until they are golden brown and caramelized.  This usually takes about 20 – 30 minutes.  Once they are nicely golden brown remove them from the heat.

    Season with a pinch of salt and serve with the pork sliders.

    Appetizers Grilling Kid Friendly Pork

    Superbowl Sliders! Asian Marinated Pork Tenderloin Sliders with Sauteed Sweet Onions and Hot Mustard

    Asian Marinated Pork Tenderloin Sliders with Sweet Onions and Hot Mustard

    My sister emailed me this morning asking if I had any Superbowl Sunday recipes to share.  “When is Superbowl Sunday?” I emailed back.  “Sunday”  My sister replies.

    Superbowl Sliders

    Oh shoot!  Where have I been?  Hiding under a rock somewhere? I have obviously not been paying attention.  And yes, I’ve seen Ranger Craig watching football since the season began.  But it didn’t occur to me that Superbowl is a few days away.   Honestly, I think I’m way past Superbowl and Groundhog day.  I’ve moved onto Valentines already!

    My new cutting board from my friend Heidi

    Although I seem to be oblivious of football season, I’m not oblivious about the food involved.  So into my recipe vaults I went and pulled out this delish little dish.

    Simply prepared and packed with flavor.  It’ll be a knockout with all the football fans in your home!  Hmmm… I think that’s a boxing term.   How about… it’ll be a roaring touchdown with all the football fans in your home!  I think that’ll work. 🙂

    Grilled Asian Marinated Pork Tenderloin Sliders with Sautéed Sweet Onions and Swiss Cheese

    Serves 12

    Ingredients

    2 lbs Pork Tenderloin (not marinated) Each whole tenderloin is about 1lb each.

    1/2 cup vegetable oil

    1/2 cup low sodium soy sauce

    1/4 cup mirin (Japanese cooking wine)

    1/4 cup brown sugar, packed

    1 teaspoon (or more to taste) Asian chili paste or hot sauce (I like Thai Kitchen Roasted Red Chili Paste)

    1 tablespoon fresh grated ginger

    6-8 cloves garlic, smashed and chopped

    Dash of sesame oil

    1/4 cup chopped fresh cilantro

    Serve with:

    Sautéed Sweet Onions (recipe below)

    Hot mustard

    Slices of Swiss cheese (optional)

    Mini or slider buns, or Hawaiin Bread Rolls

    Directions

    Combine marinade ingredients in a large ziploc bag or glass baking dish.  Add the tenderloins to the marinade and refrigerate for at least 4 hours or overnight.

    To prepare:

    Pre-heat the grill to 375F (The pork can also be oven roasted. See below).  Place the tenderloins on the grill and cook for about 15-20 minutes or until the internal temperature reaches 145F.

    You may need to flip the tenderloins a time or two to keep the marinade from burning and evenly brown the pork.

    When the pork is done remove from the heat and place on a cutting board to rest for 10 minutes.

    Thinly slice the pork and assemble on slider buns, topped with a small slice of Swiss cheese and warm sautéed sweet onions.

    Serve with Asian hot sauce or hot mustard mixed

    *The pork can also be roasted in a 375F oven until the internal temperature reaches 145F.  About 20 minutes.

    Add a little of the marinade in the roasting pan or baking dish to keep the tenderloin moist.

    Sautéed Sweet Onions

    Ingredients

    3 large sweet onions, halved and thin sliced (Walla Walla, Vidalia, Maui, Texas Sweet)

    4 tablespoons clarified butter or oil

    Directions

    Heat the butter over medium heat in a large sauté pan or skillet.  When the butter is melted and/or oil is hot, add all the onions. Keep turning the onions in the pan for the first few minutes to keep them from burning.  Turn down the heat to medium low if needed.

    Let the onions cook down, stirring occasionally, until they are golden brown and caramelized.  This usually takes about 20 – 30 minutes.  Once they are nicely golden brown remove them from the heat.

    Season with a pinch of salt and serve with the pork sliders.