Tag dinner party

Seared Turkey and Apple Sliders with Kale, Carrot and White Miso Slaw

Thanksgiving mealLooking to serve something other than a giant bird on turkey day? With a Kale, Carrot and White Miso Slaw, these Seared Turkey and Apple Sliders are sure to revamp your Thanksgiving menu! Easy to make and fun to eat, our sliders satisfy appetites of all ages and contribute to a great holiday dinner party. Unconventional ingredients come together to provide the ultimate flavor combination. Each bite adds a kick of jalapeño to the already delicious apple, celery and scallions in the turkey patty, alongside a sweet and salty colorful miso slaw.

Thanksgiving dinner

The best part: If you’re wondering what to do with all that leftover turkey after your Thanksgiving feast, you can still create awesome sliders! This slaw recipe can dress up and reinvigorate the dryest of turkey leftovers.

Seared Turkey and Apple Sliders with Kale, Carrot and White Miso Slaw Recipe
Check out other Holiday Recipes!

2 Granny Smith apples, peeled and diced
1/4 cup celery, finely chopped
2 scallions, thinly sliced
2 Tablespoons canola oil
2 1/4 pounds ground turkey
1/2 jalapeno, minced
1 teaspoon ginger, minced
1/2 lemon, juiced and grated zest
1/4 bunch parsley, finely chopped
2 Tablespoons apricot jam
1 Tablespoons kosher salt
1 teaspoon black pepper
18 mini slider rolls

1 1/2 Tablespoons white miso paste
1/2 lemon, juiced
1 Tablespoon apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1 bunch Tuscan kale stemmed and cut into thin strips (about 4 loosely packed cups)
1 small Granny Smith apple, cored and grated on the large holes of a box grater (about 1 cup)
1 small carrot, grated

Preheat oven to 375ºF.

Sauté Aromatics: Cut the peeled apples and the celery into small dice. Thinly slice the scallions. Heat a large sauté pan over medium heat, add the canola oil. When the oil is shimmering, add the apples, celery, and scallions. Sauté until soft, about 4 minutes then transfer onto a sheet pan to cool.

Mix and Form Patties: Place the ground turkey into a large bowl. Add the minced jalapeno, ginger, lemon zest and juice, chopped parsley, apricot jam, salt and pepper. Add the sautéed vegetables and mix well. Using a 2 ounce ice cream scoop or 1/4 cup measure and wet hands; gently divide the meat mixture and form into 2 ounce patties. Place on a parchment lined sheet pan. Patties will be very soft. Let chill for 10 minutes if possible, otherwise handle gently.

Cook Burgers: Heat a nonstick flat griddle pan over medium-high heat. Sear burgers 1-2 minute a side, until golden. Transfer partially cooked burgers onto a parchment lined sheet pan. Once all of the burgers have been seared, transfer to the oven to finish cooking, about 6 minutes or until a thermometer inserted into the middle of the burger registers at 160 degrees. (HEALTHY Hint: Alternatively, sliders can just be baked, but they are better seared first.)

Toast Buns: Cut buns in half and place cut side up on a sheet pan. Place sheet pan into the oven and lightly toast, about 5 minutes.

Make Dressing: In a large bowl (big enough to dress the slaw) whisk together the miso, lemon, vinegar, olive oil, salt and pepper. Set aside.

Prepare Slaw: Remove stems from kale. Stack about 4 leaves of kale on top of each other, roll then cut into 1/8-inch strips. Place into the bowl of dressing. Using the large holes of a box grater, grate the apples and the carrots. Wearing gloves if desired, massage the slaw in the dressing to break it down a bit. Taste slaw and re season as necessary with salt, pepper and vinegar.

Assemble Sliders: Put a slider onto the bottom half of each bun. Place a generous amount of slaw onto each patty. Place the other half of the bun on top. Serve immediately.

Makes 18 Sliders.

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Top Chef Dinner Party

Welcome back Top Chef fans!  After a short hiatus our favorite cheftestants are back and bringing all of the sizzle and drama to the competition.

Chef, author and Food Network star Tyler Florence is this week’s guest judge.  The quick-fire challenge: create a dish incorporating three key words.  The key words are to command each dish’s mood, taste and texture and type of cuisine.  The chefs’ key-word fate is determined by a Top Chef slot machine.  They each take turns and soon the chefs have to create dishes from a three-word combination such as: romantic, tart, Latin American and stressed, umami, Asian.  Creativity and focus are a requisite for this quick-fire.  For the first time, Jennifer finds herself at the bottom of a quick-fire challenge.  Robin and Eli join her as well.  Mike I., Michael V. and Kevin all succeed in the challenge with Kevin taking home the win for his char-grilled pork with Vietnamese herb salad.

In celebration of the at-home chef, Padma informs the contestants that a special dinner party has been arranged at their home, where they will also get further instructions about their elimination challenge.  Basically, Top Chef code for: get ready for a curve ball!

As they arrive to the house their kitchen and pantry are stocked with plenty of food and equipment.  It seems as if the cheftestants will be doing the cooking for their special dinner party.  Come on, did you really think they would get to relax in this competition?  Padma arrives at the house with a few guests carrying grocery bags in tow: Tyler Florence, Nancy Silverton, Govind Armstrong, Takashi Yagihashi, and Tom Douglas- a mixture of award winning chefs and restaurateurs.

The elimination challenge: throw a dinner party in less than three hours for the Macy’s Culinary Council.  The contestants must work in pairs and use items from each guests’ grocery bags to create a family-style dish.  The teams: Jennifer and Kevin, Laurine and Bryan, Eli and Ashley, Michael V. and Ash, and Mike I. and Robin.  Immediately Mike I. is upset with his pairing with Robin and after last week’s episode, this comes as no surprise.  Conversely, Ash is excited to work with Michael V. and lets him take control of their dish, abandoning most, if not all of his own ideas (could this possibly back fire for Ash?  Perhaps).  With little kitchen space, the chefs hustle to complete their dishes.  Unfortunately for Michael V. and Ash, their halibut suffers from a broken circuit, resulting in overcooked fish.

Toby Young fills in for Gail again and the judges, along with the Macy’s Culinary Council, feast on their family-style dinner.  The judges love Jennifer and Kevin’s barbecue Kobe beef with cardamom, tomato and ginger.  Also on top, Laurine and Bryan’s halibut with sherry-chorizo vinaigrette, yellow corn cake and avocado mousse.  Jennifer takes the win because of her flavorful cardamom, tomato and ginger broth.

Michael V. and Ash’s pancetta-wrapped halibut with egg yolk ravioli, asparagus and fennel salad land them on the bottom of the challenge.  The overcooked halibut and undercooked pancetta did not please the judges.  At judge’s table Ash praises Michael V.’s culinary skills and makes it clear that he served as a sous chef in this challenge.  And we all know this is Top Chef- not Top Sous Chef.  However, it is Eli and Ashley’s grilled spot prawns with red beet crème fraîche sauce, gnocchi and kale that are the judges’ least favorite.  Ashley’s undercooked shrimp and overly salted gnocchi did not impress, resulting in her exit.

Contributed by Krystal Shih