SMOKED PORK CROSTINIS WITH SMOKED BRIE CHEESE and APRICOT, JICAMA, PINEAPPLE AND PAPAYA VINAIGRETTE SLAW
I have eaten many sliders but I never created a slider.This is my attempt at creating my very first slider from my BBQ grill. I wanted to create a slider full of flavor and with a natural smoke flavor. I learned the art of cold smoking using my grill this past year. I have been testing all sorts of foods and I found out you can cold smoke many types of vegetables. Smoke cabbage is a new concept for me and it works great in my Smoked Pork Crostini Sliders. Enjoy.
Ingredients:
Ingredients:
Apricot, Jicama, Pineapple, and Papaya Vinaigrette Slaw:
Papaya Reduction:
2/3 cup papaya nectar juice (such as R.W. Knudsen Papaya Nectar)
2/3 cup pineapple juice (such as R.W Knudsen Pineapple Nectar)
2 Tablespoons Sutter Home Sauvignon Blanc
1 Tablespoon honey
1 clove garlic, hand smashed
Vinaigrette:
1/2 cup Papaya reduction (from above)
2 Tablespoons Seasoned rice vinegar
2 Tablespoons Sutter Home Sauvignon Blanc
2 teaspoons honey
1 Tablespoons Colavita Extra Virgin Olive oil
1 Tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
3 cups Napa cabbage, shredded and cold smoked (see directions for cold smoking process)
2/3 cups dried apricots, sliced thinly
2/3 cups Jicama, sliced matched stick size
2/3 cups red pepper, sliced matched stick size
1/4 cup fresh cilantro, chopped
Balsamic Pineapple Reduction:
1 cups Colavita Aged Balsamic Vinegar, (Sweet Vinegar of Modena)
1/3 cup pineapple juice (such as R.W Knudsen Pineapple Nectar)
3 Tablespoons brown sugar
1 Tablespoon honey
1 garlic clove, hand smashed
Patties:
2 1/4 pounds ground pork, cold smoked (see directions for cold smoking process)
1/3 cup Balsamic Pineapple reduction (from above)
3 garlic cloves chopped
1/2 teaspoon cayenne pepper
2 teaspoon Kosher salt
1 teaspoon fresh ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and Crostinis.
12 slices Smoked Brie cheese, each 1/4 inch thick
Artisan-style French bread, 12 slices 1/2 inch thick
2 garlic cloves, for rubbing the toasted Crostinis
Instructions:
Directions:
To cold smoke the cabbage and ground pork, place about 2 cups of dry hickory wood (small pieces) in a small aluminum pan on the grill. Using a kitchen blow torch, ignite the hickory wood. Once the hickory wood is burning well, using a small water spray bottle, gently mist the hickory wood putting out the flame and to get the wood smoking. Next in a large aluminum pan place about 8 cups of ice and place the ice pan bath on the rack next to the smoking hickory wood. Place the shredded cabbage and ground pork in two separate smaller aluminum pans and place them in the ice bath pan. Close the lid on the grill and cold smoke for 10 minutes. Keep the grill lid closed for the entire 10 minutes of cold smoking. Remove the cabbage and ground pork and set aside in a refrigerator.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a medium fireproof skillet on the rack.
To make the Papaya Reduction for the vinaigrette, add the papaya juice, pineapple juice, Sauvignon Blanc, honey and garlic to the preheated medium skillet. Stir frequently and reduce for 10 to 20 minutes or until you have about 1/2 cup of liquid reduction remaining. Remove the smashed garlic clove from the reduction. Set the reduction to aside.
To make the vinaigrette, in a small bowl whisk together the Papaya Reduction, rice vinegar, Sauvignon Blanc, honey, olive oil, Dijon mustard, kosher salt and fresh ground pepper. Set the reduction to aside to cool to room temperature.
To make the slaw, in a medium size bowl add the cold smoked cabbage, apricots, jicama, red peppers, and cilantro. Gently toss together and set aside in a refrigerator.
To make the Balsamic Pineapple reduction, place a medium fireproof skillet on the grill over medium-high heat. Next add the balsamic, pineapple juice, brown sugar, honey and smashed garlic clove. Stir frequently and reduce for 10 to 20 minutes or until you have about 3/4 cup of liquid reduction remaining. Remove the smashed garlic clove from the reduction. Set the liquid reduction aside to cool to room temperature.
To prepare the patties, In a large bowl, place the cold smoked pork, Balsamic Pineapple reduction, garlic, cayenne pepper, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 12 patties, equal in size, in oval shapes to fit the Crostinis. Refrigerate until ready to grill.
To prepare the Crostinis, brush the grill rack with olive oil. Lightly brush both sides of the sliced French bread with olive oil. Grill about 2 minutes per side or until you have grill marks and toasted lightly to golden brown. Remove the Crostinis and lightly rub both sides with a garlic clove. Set aside.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, drizzle lightly the patties with the Balsamic Pineapple reduction.
Re-whisk the vinaigrette and add it to the slaw. Gently toss the slaw and set aside.
To assemble the sliders, place the patties on the toasted Crostinis. Immediately add a slice of Smoked Brie cheese and let the patties rest for 2 to 3 minutes. Next add a dollop of the Vinaigrette slaw and drizzle with Balsamic Pineapple reduction in that order. Serve immediately.
Makes 12 sliders