Tuesday, May 27, 2014

Slap Ya Mama Cajun Red Beans & Rice Pork Sliders

A few years back my husband and I decided to “go vegetarian” for a few months to see what affect, if any, it would have on our health. As a result, we learned to incorporate substitutes for meat in quite a few of our favorite dishes. The experiment, although quite successful, ended by Christmas that year. The decision was made to end the vegetarian experiment (also referred to in my house as The Dark Ages) at the upcoming Christmas dinner following a Thanksgiving feast of tofu turkey. But the experiment taught me to incorporate more vegetables and grains into some of my dishes, which we still do today.

When presented with the Slap Ya Mama Cook “Out of the Box” Challenge, my mind immediately went to sliders. But not vegetarian sliders. I thought I could incorporate the Slap Ya Mama Cajun Red Beans & Rice boxed dinner into some ground pork shoulder butt and make some yummy pork sliders. Of course, I had to try the product made as directed, and what a pop of flavor in a box! So when I mixed it into my pork sliders, it was d-e-l-i-c-i-o-u-s! I also made a Slap Ya Mama Cajun hot remoulade and served it with a chilled pickled fennel and jicama slaw.

You can really taste the hearty red beans and the mixture of Slap Ya Mama Cajun spices. I cooked these on my little indoor grill or Panini press. Give them a try. Their great!

Slap Ya Mama Cajun Red Beans & Rice Pork Sliders
by Maryjo

1 box Slap Ya Mama Cajun Red Beans & Rice, prepared as directed and cooled
1 1/2 pounds ground pork (grind your own or buy already ground pork)
1 Tablespoon melted butter
1 1/2 teaspoon salt
1 teaspoon onion powder
2 teaspoons Slap Ya Mama Hot Blend Cajun Seasoning

Prepare the Slap Ya Mama Cajun Red Beans & Rice according to the directions on the box. Let it cool completely. Once cooled, mix with the ground pork, melted butter, salt, onion powder, and Slap Ya Mama Hot Cajun Seasoning. Chill, and form into 24 patties. Grill on a Panini press for 5 to 7 minutes and set aside to cool. Serve with Slap Ya Mama hot remoulade and pickled fennel and jicama slaw.

Slap Ya Mama Hot Cajun Remoulade
by Maryjo

1 cup mayonnaise
2 teaspoons Slap Ya Mama Hot Blend Cajun Seasoning
1 Tablespoon finely diced shallots
1 clove garlic (or one cube Dorot garlic)
2 teaspoons yellow mustard

Mix all ingredients together and chill.

Fennell and Jicama Pickled Slaw

1 cup apple cider vinegar
1/4 cup granulated sugar
1 teaspoon soy sauce
1/4 cup sliced sweet peppers
1 Serrano pepper, left whole
1/2 jicama, cut into matchsticks
1/2 fennel bulb, thinly sliced
1 Tablespoon fennel fronds
1 green onion, diced on the bias
3 small gourmet sweet peppers, seeds removed and sliced
1 Tablespoon finely diced shallot

Mix vinegar, sugar, soy sauce, 1/4 cup slice sweet pepper, and whole Serrano pepper in a small saucepan and bring to a boil. Remove from heat. Cut jicama, fennel, fennel fronds, green onion, peppers, and shallot in bowl. Pour warm vinegar mixture over vegetables and chill thoroughly.

Serve sliders on slider buns or toasted ciabatta buns with remoulade and top with drained pickled slaw.

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