Chef Julia and Friends
Since 2011, a group of Azle volunteers, headed by Dawn Zuilhof, plan an event to raise money for the Community Caring Center.  We have had taste tours in 2011, 2013, and this year, 2015.  My role has been to find chefs willing to prepare food in the tour homes.  For 2015 Chefs Caris Turpen, Janet Z Capua, Judie Byrd, Anthoy Aguillon, Cheryl Raeside, and I were the featured chefs.  We also had cooking demonstrations by Chef Charles Youts and Jerrett Joslin prepared food for the VIP party.
My dish this year was Korean Beef Sliders.  We expected about 350 people so we had a slider assembly line!
at the event–one of the great volunteers in the background, Andrea Haas
Korean Beef Sliders
Serves 8
8 slider buns (mine were from Costco)
1 pound rib eye steak, sliced very thin  (I buy mine from H Mart, a Korean supermarket in Carrollton where it is already sliced perfectly.)
8 ounces shredded medium or sharp cheddar cheese (Tillamook is my favorite.)
Salsa verde
Sriracha mayonnaise
cabbage and romaine slaw with chili soy vinaigrette
melted butter for buns
Marinade
1 cup soy sauce, 1/2 onion, 10 garlic cloves, 5 scallions, 1/2 cup mirin, juice of 1 orange, 1/4 cup sugar, 2 T sesame oil, 2 T sesame seeds, 1/2 apple, 1 T maple syrup, 1 t black pepper, 1 T water
Add to food processor or blender and combine until consistency of chunky, thick liquid.
Marinate meat in a container or large zip type bag at least 2 hours or overnight.  Remove meat from marinade and grill on medium heat.  Chop the meat and set aside.
Salsa Verde
1 cup canola oil, 1 cup peeled garlic cloves, 1/4 cup chopped onion, 2 jalapeno peppers, stemmed, seeded and cut in half, 3 cups fresh cilantro, 2 T sesame seeds toasted in dry skillet over medium high heat for 3-5 minutes, 1 teaspoon kosher salt, 1/2 cup freshly squeezed lime juice, 1/2 cup freshly squeezed orange juice
Heat the oil in a saucepan over medium heat.  Add garlic and cook until deep brown, 2-3 minutes.  Set the garlic oil aside and cool.  Char the onions and jalapenos in a dry cast iron skillet over medium high heat until they are very dark.  Remove from heat and let cool.  When the garlic oil, onions and jalapenos are cool enough to handle, put them and the cilantro, sesame seeds, salt, lime juice and orange juice in a blender and puree until slightly chunky.  The salsa can be refrigerated for up to 1 week, covered.
Sriracha Mayonnaise
1/2 cup mayonnaise, 2 T Sriracha, 1 T freshly squeezed lemon juice, salt and pepper to taste
Combine and place in a squeeze bottle, if available.
Cabbage and Romaine Slaw
1 cup shredded cabbage
1 cup shredded romaine leaves
2 T toasted sesame seeds
2 T chopped scallions
enough chile soy vinaigrette to lightly coat cabbage and lettuce mixture
toss together and set aside
Chile Soy Vinaigrette
2 T soy sauce, 1/2 diced peeled fresh ginger, 2 scallions, chopped, 1 garlic clove, 4 T rice vinegar, 1 T sugar, dash of salt and pepper, 1/2 t crushed red pepper, 2 T canola oil, 1 T sesame oil
Place above in a blender until well combined
To prepare sliders:
Lightly brush melted butter on cut sides of buns.  Toast on hot griddle or in toaster oven.
Place approximately 2 ounces grilled rib-eye, pinch of cheese, spoonful of well drained slaw, spoonful of salsa verde, drizzle of sriracha mayo on each bun and enjoy!
Chef Judie Byrd, Chef Julia, and Chef Janet Z Capua