November 2017

SLIDERS

By Claudia Lutzky

 

Sliders are fun. Maybe the diminutive presentation makes them more special. Each one is a perfect little jewel. When you have gobbled up the first one there is another, just as perfect, pristine and untouched and calling your name.  I’ve tasted a few around the area. Not only beef burger sliders but crab cake sliders too, equally as good. It was a fun search.

 

At Madison Kitchen, two come in one order. They are scrumptious. Thick and very juicy, served on a pretzel roll. Here it all starts with the meat, a 30-day, dry aged blend. After that comes the bacon-onion jam and, finally, the house made special sauce. It is so juicy, you have to lean over your plate for the first bite or you will be wearing the burger.

 

Award-winning in New Rochelle is AJ’s Burgers. It is a friendly diner type restaurant with a huge menu. Tops on my list (for this search) are their Sliders. They make Pulled Pork, Buffalo Chicken (with Gorgonzola dressing), and my choice – the double meat with or without cheese. Not tricked out, it is simply twice the meat presented on an old-fashioned mini hamburger roll. Individually priced, you can order as many as you can eat.

 

Sedona on East Boston Post Road in Mamaroneck is also a wonderful choice. The tap house setting (over 50 craft beers and ciders) makes it the perfect counterpoint for sliders. And they offer quite a variety: Salmon; Crab Cake; Australian “Kobe Beef”; Pulled Pork, and Beef Short Ribs. The sliders are served 2 or 3 to an order. With the Kobe it’s all about the caramelized onion relish piled on top. It makes for a truly great burger experience. Exactly the right bun-to-meat-to-topping ratio. The beautiful minis are served with blue corn chips and are only outdone by the Crab Cake Sliders which are spectacular.

 

Owner and Manager, Ron Duckstein, told us the recipe had just been reworked to be mostly crab with just a little binder to hold it together. It tasted like perfection – they were served with dressed greens – a nice touch that you might not expect at a tap house. The restaurant is very comfortable as well, with plenty of seating – inside or outside. Lots of TVs in the large room and a huge bar make it the perfect spot for a little nibble.

 

Sedona Taphouse

640 East Boston Post Road

Mamaroneck

341-1511

Sedonetaphouse.com

 

Madison Kitchen

7 Madison Avenue, Larchmont

732-3024

MKLarchmont.com

 

AJ’s Burgers

542 North Avenue

New Rochelle

235-3009

AJsburgers.com

 

 

 

Bacon Onion Tomato Jam

 

2 Vidalia onions, thinly sliced

2 pieces of fatty bacon cut in 1/8 inch lardons

2 teaspoons kosher salt

2 garlic cloves minced

10 Roma tomatoes, cored, seeded and roughly chopped (about 2 ½ lbs)

½ cup molasses

½ cup light brown sugar

½ cup cider vinegar

½ teaspoon allspice

½ teaspoon chipotle powder

 

In a high sided sauté pan

with a lid add the lardons

and render out the fat.

Saute the onions in the

bacon drippings, adding

olive oil if necessary.

Season with the salt, cover

and cook until they are

wilted and soft – about 10

minutes. Remove the lid

and cook until they are

golden and caramelized,

stirring often, about 20

minutes more.

 

Stir in the garlic and sauté 1 to 2 minutes. Add the tomatoes and cook an

additional 10 minutes. Add the remaining ingredients, and simmer stirring often until tomatoes breakdown and jam becomes thick – about 20  minutes. Taste to check seasoning. Makes about 3 cups.

 

 

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