This Easter I decided to do something non traditional…something snazzy and it was a big hit! I feel like every year we do the similar style dishes and that can get boring. So Evan was the Fry Daddy and I took over the grill! This was definitely not a boring meal! This was also the first Easter we spent without our families, Evan’s parents are in Singapore still and mine are coming up tomorrow to babysit their Granddoggie and Grandkitty babies (we don’t have kids so they fill that void). 😉
Evan is going to San Fran for a Bachelor Party Trip for one of our best friends and I’m going to Denver with 2 of my best lady friends for a beer extravaganza (we LOVE beer). I will also get to see my god father that I haven’t seen in ages on Saturday!!! So if you start to wonder where Zesty is… I’m ok 😉 I’ll be gone Thurs-Sun, don’t worry I’ll still be posting a pizza because I can’t let my pizza lovers down!
If ANY of you have any suggestions for awesome places to eat or drink in Denver or San Fran please drop me a line! We wanna know!
Prep: 30-40 min
Cook Time 30-40 min (depends on your fryer, we have a small fry daddy).
Makes: 12 Sliders and 1 large bag of chips
- 1lb of ground lamb
- 1 Sprig of mint, finely chopped
- 1 Sprig of parsley, finely chopped
- 2 Garlic cloves, minced
- 1 Egg, beaten (small egg)
- 1/4 tsp. Sea Salt
- 1/4 tsp. Pepper
- Hawaiian rolls, 12, small ones
- Serranos, sliced very thin
- Brie, about 1/2 a wheel.
- 3 large Russet potatoes
- Sea Salt
- Parmesan cheese
- White truffle oil
- Peanut Oil
- Mix lamb, mint, parsley, garlic, salt, pepper and egg together, roll out 12 balls evenly, flatten and lay out on platter, refrigerate for 10 min or more while you prep other stuff.
- Cut potatoes very thin with skin on, use a mandolin on finest setting. Store slices in water with a dash of lemon.
- Prepare fryer at 350 F. with oil. Cook chips until crispy in batches. Firing up grill about half way through (we used gas so we could control temp better).
- Once on last batch throw sliders on the grill and cook for about 3-4 min on each side, using high eat. Add brie to top at last minute to melt.