I don't know when sliders took over the world but they're everywhere. And while they may have started out as mini-hamburgers, now you can find them on all kinds of menus, stuffed with everything from Turkey to Texas barbecue. Let's face it, their size is ideal. In one or two bites, you get the full-on slider experience. They're just the right size for children, for whom a full-sized burger is a challenge. In today's post, they're made with crispy fried shrimp dipped into a salty lime sauce and then tucked into tiny brioche buns that have been slathered with an Asian inflected mayonaise. They're a gift from the inventive Melissa Clark whose Wednesday food column in the New York Times is eagerly awaited in our house. This time, Melissa has gone East for her flavors.
The Readjustment, and Lockhart Smokehouse BBQ - Coming to Dallas, Texas, starting my book tour with a trip to Lockhart Smokehouse BBQ.
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