Thanks for subscribing! Please check your email for further instructions.
By Anthony Salemme, chef
Pork Slider Burgers on Sweet Potato Latkes with Green Apples, Cabot Cheddar, Tomato Marmalade.
Tomato Marmalade Makes about 1 pint
(Great on toast, burgers, pork, chicken or fish)
3 pints cherry tomatoes, cut in half
2 teaspoons fresh thyme
1 lemon, juice and zest
1 ½ cup cane sugar
½ teaspoon salt
Place all ingredients in a saucepan and simmer for 60 minutes until thick and shiny. Be careful not to let it burn.
1 ½ pound Italian pork sausage, casings removed
3 Tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, chopped fine
2 cloves garlic, minced
½ cup yellow onion, chopped fine
2 teaspoons black pepper.
6 ounces Cabot extra sharp cheddar, grated
1 granny smith apple, sliced thin
Combine all ingredients except cheese and apples, and form into 8 sliders. Chill 1 hour.
Next, grill the sliders for 3 minutes on each side. Top with cheese and apple slices. Top with tomato marmalade.
Sweet Potato Latkes
1 ½ pound sweet potatoes, peeled and shredded
1 medium yellow onion, chopped fine
3 tablespoons chives, chopped fine
½ cup flour
1 teaspoon baking powder
1 teaspoon salt – 2 teaspoons black pepper
1 cup vegetable oil for frying
Mix all the ingredients in a bowl until well combined. Fry 1/3 cup portions of potato mixture in batches so that you have 16 equal size pancakes. Flatten the pancakes when you place them in the oil. Keep warm in a 300F oven until ready to serve.
Place 2 pancakes on each plate, top each with a slider then top with remaining pancake.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com