Daily Loaf

When I was a kid, as soon as winter melted into spring each year my family would take every opportunity possible to have a big, backyard, family barbecue. Dad’s grill was lit from Memorial Day right on through Labor Day. Each holiday, birthday, graduation and anniversary was celebrated in style under our lilac and cherry trees. The folding chairs and card tables were dusted off and set up outside. The coolers were hauled out and filled to the brim with icy cold beer and soft drinks. Everybody brought some kind of “picnic-y” dish to share. Everyone except my Aunt Giuseppina, that is. She always brought a huge tray of eggplant parmigiana. But, that’s a story for another day.

I don’t know how it is in most families, but in Italian families, hot dogs and burgers alone just don’t cut it. No, no, no! There also needs to be chicken, sausage, ribs and a few nice ribeyes thrown in for good measure. Italians are always terrified that there won’t be enough food when guests are over. It isn’t actually one of the Ten Commandments, but it might as well be.

“Thou shalt never run out of food at a party!”

I can remember looking at those huge mountains of meat and wondering how in the world anyone could eat all of that food! Of course, no one could. I’m half convinced that part of the reason for the food overkill was so that there would be enough leftovers for everyone to take home. Anyway, from an early age, my solution to this problem was to just take a few small bites of each thing. That way, I could try everything without exploding. The only problem with that rationale was that after taking bites off of various pieces of meat, those remaining pieces didn’t look so appetizing for the next guy. But hey, it seemed logical to a six year-old!

These days, in my infinite wisdom, I solve the “small bite” conundrum by just making smaller food. Case in point – the slider. At a barbecue (or anytime), sliders are a great alternative to a full-sized burger. Each guest can get their burger fix in 2 or 3 bites, and still have plenty of room to taste all the other good stuff.

These Smoky Chipotle Sliders are made just like regular burgers, except that I add some pureed chipotle peppers in adobo sauce to them. The peppers are dried and smoked red jalapenos and come canned in a sweet and spicy red sauce that typically contains tomatoes, garlic, vinegar, salt, and spices. They can be added to all kinds of different foods, and in these sliders they provide a distinctive warm heat and delicious smoky flavor.

So, bypass the Alka Seltzer and serve these sliders at your next barbecue. They’re awesome on a toasted bun with little quarter-sized slices of cheese and a zippy little Smoky Chipotle Mayo. Your guests will be infinitely grateful!

Smoky Chipotle Sliders

1 lb ground chuck
1 lb ground sirloin
1 medium-sized sweet onion, grated
1/4 cup fresh parsley, finely chopped
2-4 chipotle peppers in adobo sauce, pureed with 2 tablespoons of sauce (depending on how spicy you want it)
Salt and pepper to taste
Slider buns or small potato rolls, lightly toasted
Smoky Chipotle Mayo (recipe follows) and sliced American cheese, cut into quarters

1. Mix first six ingredients together in a large bowl. Form into small patties about 2-2 1/2 inches in diameter. Using an ice cream or meatball scoop for this makes the perfect sized sliders.

2. Grill until sliders reach your desired level of doneness. (Pulleazzze don’t overcook them!) Serve on toasted slider buns topped with a piece of cheese and Smoky Chipotle Mayo

Makes about 24 sliders.

Smoky Chipotle Mayo

1 cup mayonnaise
2 chipotle peppers in adobo sauce with 1 tablespoon of sauce
1/2 teaspoon sugar
1 teaspoon smoked paprika
1 tablespoon fresh lime juice

Combine all ingredients in a food processor or blender and whiz until well blended.

Makes about 1 cup.

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