Vermont Jerky Veggie Sliders
Team: Heller's Kitchen
Host School: Milton High School
Age Group: High School
Ingredients
Sliders
4 tablespoons olive oil
3 cups peeled and chopped potatoes (white & sweet) boiled & mashed
2 cups of black beans
1 medium red onion
2 cup bread crumbs
6 eggs, beaten
2 tablespoons salt
Jamaican jerk & other spices
4 medium red peppers, diced
4 cups fine chop raw spinach
6 medium carrots, grated
Slices of Cabot Cheddar for topping
Sweet Maple Heller BBQ Sauce (for topping and
dipping)
4 cups tomato sauce
2 cans (6 oz) of tomato paste
⅔ cup apple cider vinegar
½ cup maple syrup
½ cup molasses
4 tablespoons worcestershire sauce
2 teaspoon garlic powder
2 teaspoon paprika
2 teaspoon dijon mustard
2 teaspoon liquid smoke
Orange Coriander Flatbread
3 cups lukewarm water
6 tbls olive oil (plus additional for drizzling into the pan)
2 ½ teaspoons salt
7 cups King Arthur Unbleached, All-Purpose Flour
2 tbsp Quick Rise yeast
4 small oranges, juice and zest
2 tablespoons ground coriander
Apple ‘n Cabbage Slaw With A Light Cider
Vinaigrette (for topping)
For the slaw
1. 2 cups red cabbage
2. 1 cup green cabbage/ or lettuce
3. 1 – 1/2 apples (I used golden delicious apples)
4. 2 carrots (about 1 cup)
5. 3 green onions
6. small handful cilantro
For the dressing
1. 2 tbsp salad oil (sesame)
2. 2 tbsp honey
3. 2 tbsp apple cider vinegar
4. juice of one lime (about 1 tbsp)
5. salt & pepper to taste
6. dash of cayenne
Preparation Instructions
Sliders
Combine first seven ingredients (and the spices). Puree in a food processor.
Tranfer to mixing bowl, and in the next 3 ingredients.
Make into 20 slider portions
Pan fry in olive oil until lightly browned on both sides.
Top with a slice of Cabot cheddar cheese
Sweet Maple Heller BBQ Sauce (for topping and
dipping)
Combine ingredients and mix.
Orange Coriander Flatbread
Lightly grease two 9" x 13" pans, and drizzle 1 to 2 tablespoons olive oil in the
bottom.
Combine all of the ingredients and beat at high speed with an electric mixer for 60
seconds.
Scoop half the sticky batter into each prepared pan, cover the pan, and let it rise at
room temperature for 20 minutes, till it's become puffy.
Bake the bread till it's golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack.
Serve sliders on flatbread, top with BBQ sauce.
Adapted from:
http://www.kingarthurflour.com/recipes/no-knead-garlic-cheese-flatbread-...
Apple ‘n Cabbage Slaw With A Light Cider
Vinaigrette (for topping)
1. – Shred the red cabbage and green cabbage into fine strips. Measure 2 cups of the red cabbage and 1 of the
green for color and add it to a large mixing bowl.
2. – Grate the carrots using a big holed grater and add it to the bowl along with sliced
green onions.
3. – Finely chop a small handful of cilantro and add it to the salad mix.
4. – Lastly, cut the apple into thin match-stick pieces and add it to the salad. If you’re
chopping up this sald ahead of time, don’t cut the apple till you’re ready to dress the
salad cos they’ll turn brown. Toss everything together well.
5. – For the dressing start with 2 tablespoons of salad oil in a jar or a bowl.
6. – Add the honey, apple cider, lime juice, salt, pepper and a light dusting of cayenne
to the oil.
7. – Put the lid on and shake the dressing (if you’re using a bowl simply whisk it with a
fork) until the oil and other liquids are mixed well.
8. – Drizzle over the salad and toss well until everything is coated in the dressing.
9. – Serve chilled.
http://picturetherecipe.com/index.php/recipes/apple-n-cabbage-slaw-with-...
By Noreen Hiskey
Adapted from PictureTheRecipe.com