Today, I’ll be on Dayton television for the first time! Sallie Taylor of Living Dayton on WDTN (channel 2) was looking for someone with a grill to come on for 4th of July tips, and I asked if I could help out! The segment can be found at http://www.wdtn.com/dpp/living_dayton/kitchen/fire-up-the-grill.
The theme for my segment is American-based food for Independence Day. Think American meat, american condiments, american flavors. I’ll be making bison sliders. How can meat get more American than that??? Add to it bourbon=glazed Vidalia onions… American whiskey and American onions. Top that with bacon. You got it… American cured pork belly! Top that with cheese. American cheese? Sorry, no freaking way! I just can’t do it, so I’m going with brie, a great French cheese. The American Revolution was the last time the French really helped America out, so we can celebrate our independence with their cheese!
To wash the sliders down, good old iced tea seems to fit the bill. To keep the theme going, though, I’ll be adding more bourbon! And grilled South Carolina peaches (one of the original 13 colonies, after all). Peaches and bourbon work so well with iced tea.
Enjoy our day to celebrate independence, and enjoy flavors that say America (with just a twist of a French accent)!
- 1 pound ground bison
- ¼ pound brie cheese, sliced into 8 slices
- 8 strips bacon, fried crispy
- 1 Vidalia onion, sliced into thin strips
- ¼ cup Maguey Sweet Sap or light molasses
- ¼ cup bourbon
- 16 slices of Brooklyn Brining Co's Spicy Maple Bourbon Pickles
- salt and pepper
- 8 slider buns
- 2 ripe peaches
- one quart of iced tea, unsweetened
- 6-8 ounces bourbon
- In a small pan or grill dish, heat the bourbon and sweet sap on a medium hot grill and add the onion slices, cooking until the onion is caramelized. Remove and set aside for use later.
- Make 8 2-ounce patties from the bison meat, making the patties thin. Season with salt and pepper, and cook 2-3 minutes per side on a medium-high heat grill, turn, add a slice of brie to each patty, and cook another 2-3 minutes. Remove and let rest for 5 minutes. Lightly butter the slider buns and place on the grill, toasting them, then remove and place a patty on each slider bun bottom, then top with onions, pickles and bacon slices. Add the bun top, and eat up!
- Cut 2 ripe peaches in half, and sprinkle lightly with sugar. Place halves cut-side down on a medium hot grill until the fruit browns nicely with grill marks, about 3-4 minutes. Slice the halts into 4 slices each. Place 2 slices of the peaches in each of 4 glasses and muddle. Add ice, 8 ounces of iced tea, and 1½-2 ounces of bourbon. Stir and serve