Little Boy Blue Buffalo Sliders
For 46 years Americans have been celebrating a special day that is not actually a national holiday, but is seriously considered to be one by sports nuts alike. A day we can effortlessly clog our arteries, watch hours of playback while screaming at the top of your lungs, drink beer until our bellies bulge AND get away with it! That's right, Super Bowl Sunday is here! While our Texans didn't go all the way, they came darn close and we can still commemorate with cheese.
This game day treat has a nice array of textures and flavors. Spicy and sweet, savory and bold, crunchy and creamy. The sliders are topped with crumbles of Hook's Little Boy Blue, an award winning sheeps milk blue. I highly recommend washing it all down with a St. Arnold's Elissa IPA. It's also a quick and easy recipe so you won't miss your favorite commercial.
If you can recite all 45 winners by memory you can call in "sick" on Monday. You've earned it.
1 small rotisserie chicken, pulled and shredded
1 small rotisserie chicken, pulled and shredded
3/4 cup Frank's Red Hot Sauce
4 tablespoons butter
4 tablespoons butter
1/2 small head purple cabbage, finely shredded
1/2 small head green cabbage, finely shredded
2 ribs celery, finely chopped
2 ribs celery, finely chopped
2 green onions, thinly sliced
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery salt
3 tablespoons white wine vinegar
4 oz Little Boy Blue, crumbled
Salt and pepper to taste
12 King's Hawaiian Honey Wheat Rolls
Butter
Directions:
For slaw dressing; whisk mayo, sugar, celery salt and vinegar until smooth. Combine cabbage, celery and onion in a large bowl. Add dressing, salt and pepper and toss to coat. Cover and refrigerate until needed.
In a large sauce pan cook butter and hot sauce over low heat until butter is melted. Stir to combine. Add shredded chicken and cook until heated through.
Split the Hawaiian rolls in half and butter each half. To get those nice grill marks on the rolls, toast in the oven at 350 or on a griddle over medium heat until golden brown. To assemble sliders; pile chicken onto the bottom half of each roll, top with blue cheese, slaw and then top half of the roll. Spear with a toothpick if desired.
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery salt
3 tablespoons white wine vinegar
4 oz Little Boy Blue, crumbled
Salt and pepper to taste
12 King's Hawaiian Honey Wheat Rolls
Butter
Directions:
For slaw dressing; whisk mayo, sugar, celery salt and vinegar until smooth. Combine cabbage, celery and onion in a large bowl. Add dressing, salt and pepper and toss to coat. Cover and refrigerate until needed.
In a large sauce pan cook butter and hot sauce over low heat until butter is melted. Stir to combine. Add shredded chicken and cook until heated through.
Split the Hawaiian rolls in half and butter each half. To get those nice grill marks on the rolls, toast in the oven at 350 or on a griddle over medium heat until golden brown. To assemble sliders; pile chicken onto the bottom half of each roll, top with blue cheese, slaw and then top half of the roll. Spear with a toothpick if desired.
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