That means it is advantageous to have an extra appetizer, hors d'oeuvres, or dessert snack trick up your sleeve. So tonight I played around with an idea I had for an appetizer. This is work in progress kind of thing.
For the first round, I cooked tater tots (well, actually Ore Ida Crispy Crowns) according to directions. I placed each one on a 1" strip of milanesa style sliced beef (thin sliced sirloin) and topped with a variety of ingredients like pickled sweet jalapeno (we used Hobo Howey's Jalapeno Treats), cheddar cheese, and steak sauce.
I rolled them up and secured with a toothpick and seasoned with a little bit of steak rub (I used Dizzy Pig Cow Lick).
I tried cooking them on the griddle plate of my grill cooking at 450f. It only took 1-2 minutes per side.
While it gave good sear marks, the sides didn't get much radiant heat so they weren't as evenly cooked as I would have liked.
It was 35f outside while I was cooking these, but I could not resist making a second attempt. This time I did the same thing but went with direct heat.
That cooked through much better.
And despite my fears the cheese would melt out during the cook, it finished just right.
- Instead of using a griddle pan, go for direct heat like grilling or broiling.
- If using cheese, start with your tater tot facing the hot side (below for grilling, above for broiling) for the first minute.
- Serve these quickly after cooking. These are not a "cook and leave on the table" kind of thing if you want to impress.
- Idea for the world's most awesome slider - A juicy lucy style slider with a crispy crown and cheddar inside. Gonna work on that one.
- After testing the varieties twice tonight, I think our favorite is a combo of the sweet pickled jalapeno and cheddar. The sweet and heat combine perfectly.