I know that I’ve mentioned this before, but I cannot bake to save my life. Ask me to prepare a seven-course meal, and I can do that without blinking an eye…but ask me to bring dessert, and that puts me into full panic mode. I mean, I can do the basics, like simple cupcakes or apple pie… but anything else? Forget it.
I had it in my head that I was going to bake strawberry shortcake cupcakes with orange whipped cream this weekend…
What day is it today? Sunday?
I started this project on Friday!
I thought for sure that this was a winning recipe that I was coming up with. I thought that I’d fill my yellow cupcakes with a strawberry cream cheese mixture, and then top them off with whipped cream loaded with orange peel. I couldn’t get the cream cheese mixture to the consistency/texture I was looking for, and the whipped cream just did not taste good with the orange peel for some reason. Honestly? I think that I tasted the cream cheese and the whipped cream so much, that my taste buds were on over load (once again), and I went to bed last night with that sicky sweet feeling, and a kitchen that looked like a war zone. I had gone through way too many batches of cupcakes.
Before I fell asleep, I was trying to figure out what I could do with the remaining cupcakes…something that would be easy for my very low level of baking expertise, yet pretty enough to post. At that point, my thoughts turned to a banana Boston cream cupcake.
So this morning, I looked at the cupcakes sitting on my island, which were all ready to fill, and I just couldn’t do it…
I just didn’t have it in me to fight the banana cream fight.
So…I made some chocolate frosting, frosted the cupcakes and put myself into pure heavenly yellow and chocolate filled bliss.. because, as you know (or should know by now..) yellow cupcakes with chocolate frosting and sprinkles are my most favorite. Like…in the whole wide world, favorite.
And, on my yellow cupcake with chocolate high, my brain turned to what I know best…
I bought a beautiful bunch of radishes the other day, with the plans of sautéing them. And as I was pulling them out of the fridge, my eye caught sight of a half of a container of baby spinach that should be used up. Hmmm… did I want to throw that in with the radishes? Sounds good, but I decided instead that I’d try to cream the spinach in a pepper jack cream, and put that with the sautéed radishes on toasted baguettes.
A little tenderloin, cut into bite size pieces, and sautéed in garlic would make a perfect addition to this…and that’s how I came up with open face steak sliders.
They’re delicious. They’re perfect for a light dinner, for lunch, for appetizers…
Life is good. Well, it wasn’t good for the last two days while I was trying to pretend I know how to bake, but life is good now because I finally admitted to myself that I’m not a baker, and I got to eat my YCWCF, and came up with a rockin’ slider…
kind of good.
Open Face Radish and Steak Sliders
Makes 12 sliders
(They’re about 2” x 1-1/2” in size, so figure about four sliders per person)
Not into beef? Change it to chicken! Or for that matter, make them completely meatless by using sautéed zucchini or summer squash, or even tofu! The beauty of these sliders is that they’re very versatile!
1 mini baguette, sliced
Olive oil for drizzling
1 8 oz filet mignon (or your choice of steak)
1 clove garlic, roughly chopped
1 tbsp butter
salt and pepper to taste
2 cups baby spinach, stems removed
1 cup heavy cream
2 tsp butter
2 tsp white pepper
1/2 tsp salt
4 oz pepper jack cheese, shredded
6 radishes, sliced thin
2 cloves garlic, minced
2 tbsp chives
2 tsp butter
salt and pepper to taste
Preheat oven to 350 degrees
Place the baguette slices on a baking sheet, drizzle with olive oil. Place in preheated oven, and bake for about 10 minutes, until golden brown. Remove from oven and set aside.
Thinly slice the steak, and cut the slices into bite size pieces. Melt 1 tablespoon butter in a small skillet, and add the 1 clove of roughly chopped garlic. Saute for about a minute, and then add the steak. Fry the steak until just cooked, leaving it a little pink if you prefer. Season with salt and pepper, remove from heat, and set aside.
Melt 2 teaspoons butter in a medium frying pan. Add the heavy cream, 2 teaspoons white pepper, 1/2 teaspoon salt, and whisk until blended. Cook until thickened, about five minutes. Remove from heat, and add pepper jack cheese. Stir until the cheese is completely melted. Add the spinach to the cheese mixture, and stir until the spinach is wilted. If you find that you need a little more heat to wilt the spinach, go ahead and turn the heat back on for a minute or two. Not too long, so that your cheese doesn’t turn gritty. Remove from heat, and set aside.
Melt 2 teaspoons butter in a medium frying pan. Add the garlic, and sauté for about a minute. Add the radishes to the pan, and sauté for about 10 minutes. At the last minute, stir in the chives. Season with salt and pepper, remove from heat, and set aside.
Assembling the sliders:
Start by placing about a tablespoon of the spinach/cheese mixture on top of each baguette. Add a few pieces of the steak on top of the spinach. Layer three slices of radish on top of the beef.
Bake for about 5 minutes at 350 degrees, or until heated through. Garnish with chives.