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Appetizers & Dips - Hot appetizers
Surf & Turf Kobe Sliders
Open face Kobe beef sliders on toasted mascarpone baguette slices, topped with shrimp remoulade, herbs and lemon zest.
1 pound ground Kobe or beef
- for a leaner burger, choose ground sirloin or bison
Tony’s Steak and Roast Seasoning blend* - or salt, pepper and herbs
12 slices sourdough baguette or pretzel roll, ½ inch thick on a bias
8 oz raw wild American shrimp; large, peeled and split horizontally
1 TBS butter
2-3 TBS Tony’s Remoulade Sauce
2-3 TBS mascarpone, crème fraîche or cream cheese
fresh dill or tarragon sprigs
lemon zest strips
Preheat a medium high grill and a medium sauté pan.
Roll beef into a log and cut into 12 equal portions. Carefully shape into tight patties ¼ inch or less in thickness. Season lightly with pinches of your favorite Tony’s seasoning blend. Grill to brown and cook through. Toast baguette slices lightly on grill.
Meanwhile, sauté shrimp with butter until just cooked, about 2 minutes. Remove to a bowl and toss with remoulade, to taste.
Spread ½ - 1 tsp cream cheese on one side of toast, top with patties and then shrimp halves, garnish with dill or tarragon sprigs and strips of lemon zest. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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*Also great seasoned with: Chef Mick’s Euro-Crust seasoning, Tony’s Porterhouse Seasoning, Tony’s Cajun Seasoning, Sassy Cilantro or Tony’s Red Baron Seasoning.
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