Simone Appetit: Sliding home on Labor Day
Ryan Summerlin August 28, 2013
The only thing laborious about Labor Day is getting up early enough to stake a claim on your favorite dock — which is why I stay home. And I don’t just stay home, I celebrate at home.
This year is no different except I have traded in standing over the barbecue trying to please the chicken eaters, rib fans, vegetarians and amateurish fishermen by grilling up one and only one thing: sliders.
The cool thing about sliders is you can dress them up with a multitude of topping selections and be the ultimate people pleaser you were born to be without harboring deep resentments toward those you are kowtowing to without his or her knowledge. It really is a win-win.
Other slider pluses include: quick cooking time; easy to hold with one had thus freeing up your other for a heavily spiked diet cola; and you can eat two without getting the belly button smile.
The smiling belly button, if you don’t already know, is when you have eaten so much as to put on a few pounds in the tummy area thus transforming your once cute, little round belly button into a weird looking slash, or smile, across your abdomen. That’s right. Bye-bye inny or outy, hello smiley.
Sliders give you all the bang of the traditional burger, but still leave room for desert. Then you can blame your guest’s lemon bars for your smiley and not your irresponsible Labor Day menu planning.
Happy holiday, good-bye summer — see you again next year. Or maybe in October, if the weather gods are good to us.
1.5 pounds ground beef
8 King’s Hawaiian Sweet Bread Rolls
salt and pepper
2 slices cheddar cheese, cut into quarters
Divide ground beef into eight, two-inch round patties, 3 / 4 of an inch thick. Salt and pepper, according to taste. Grill three minutes on each side, adding cheese at last minute. Place on miracle King’s Hawaiian Sweet Bread Buns.
Topping ingredients for your slider buffet:
Boursin Cheese (about one tablespoon)
Sauteed mushroom and onions
Guacamole and salsa
One-inch squares of bacon
Sriracha sauce (a little dab will do ‘ya)