Mini Steak Sliders with a Fried Quail Egg and Baked Polenta Fries

Shrinking food is a growing trend. Everything is being downsized into one or two bite meals. Lasagna, Quiches, Pies, Cakes and even Hotdogs have all been miniaturized.  Anything tiny weeny is just so cute.  Just like when you see a little baby and you say “Ahh you’re so cute I wanna eat you!” Maybe with foods we have the same instinct.

I happen to LOVE minis. A display of an assortment of minis looks so pretty and appetizing. You can just grab one and pop it into your mouth, causing no mess and no need for utensils. My favorite part is that you can eat a variety of different foods in one meal. I have such a hard time ordering at a restaurant because I always want to try everything.

My Husband on the other hand HATES minis. A couple of years ago we went to the yearly Food and Wine event at the Herzog Winery. They had all these delicacies along with their wine. Hundreds of people attended the event, and they served a variety of these mini foods; Mini tacos, mini sliders, mini ravioli, even mini terrines. Of course my girlfriends and I were so excited to taste all the different foods, and wines. As we waited in line to taste the food, Daniel was complaining how pissed he was to wait in a line for a cherry sized piece of meat. The only thing that night that wasn’t mini, was his appetite.

The minis phenomenon originated from White Castle. They started to make mini hamburgers as an effort to make a low cost product. Minis have come along way, as they are now the “upscale” way to eat. They are more expensive because they are more difficult to make due to time consumption.

I would love to hear your thoughts regarding the mini food craze…

In a food processor pulse cilantro, parsley, garlic, scallions, jalapeno and lemon about 10 times. Slowly add the oil and pulse 5 times. Transfer to a bowl and season with salt and pepper.

Poke the steak a few time with a fork, and rub 3/4 of the Chimichurri sauce all over the steaks. Refrigerate and let it marinate for at least an hour.

In a pan heat 1 tablespoon oil on a medium high heat. Place steaks in the pan and cook for 3 min on each side. To make the pin wheel, cut the steak in a long strip and roll it into a pin wheel. Poke a wooden stick through to hold.

Mini Hamburger Buns

How cute are these Quail eggs??? They were seriously impossible to find. I was going to order them on Amazon, but then I found them at a specialty food store called Plum Market in West Bloomfield. They get deliveries on Monday and are sold out by Wednesday. I put them on hold and rushed to get them. 🙂

Spread the reserved Chimichurri sauce on each bun than top with the steak and fried egg.

 

The mini Steaks would DEFINATELY not do it for daniel, so I just left the Rib Eye whole. I do not want to hear Daniel complaining that HUNNY SHRUNK THE FOOD!

In a pan bring the vegetable stock and 1 tbsp oil to a boil.

Slowly add in the polenta, it will thicken so keep stirring for 3 minutes.

Transfer the polenta to a lightly oiled tray lined with parchment paper. Then place another lightly oiled piece of parchment on top.Using a another tray press down on the polenta to ensure an even surface. Refrigerate for 3-6 hours allowing the polenta to firm.

Cut the polenta into 1.5cm x 10cm strips.

Preheat the oven to 425 degrees and bake for 25 to 30. They should come out crispy on the outside and soft on the inside.

STEAK SLIDERS

Ingredients

• 1/4 cup fresh cilantro
• 1/4 tbsp fresh parsley
• 2 garlic cloves
• 2 scallions
• 1/2 Jalapeno
• 1 tbsp freshly squeezed lemon juice
• 3 tbsp Canola oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 lbs skirt steak/rib eye
• 12 mini hamburger buns
• 12 Quail Eggs fried (sunny side up)

Instructions

1. In a food processor pulse cilantro, parsley, garlic, scallions, jalapeno and lemon about 10 times. Slowly add the oil and pulse 5 times. Transfer to a bowl and season with salt and pepper.
2. Poke the steak a few time with a fork, and rub 3/4 of the Chimichurri sauce all over the steaks.
3. Refrigerate and let it marinate for at least an hour.
4. In a pan heat 1 tablespoon oil on a medium high heat. Place steaks in the pan and cook for 3 min on each side.
5. Spread the reserved Chimichurri sauce on each bun than top with the steak and fried egg.

BAKED POLENTA FRIES

Ingredients

• 1 cup Polenta
• 3 cups Vegetable broth (I strain 3 cups of broth from my Hearty Vegetable Soup Recipe)
• 2 Tbsp Olive Oil
• Black pepper to taste

Instructions

1. In a pan bring the vegetable stock and 1 tbsp to a boil.
2. Slowly add in the polenta, it will thicken quickly so keep stirring for 3 minutes.
3. Transfer the polenta to a lightly oiled tray lined with parchment paper. Then place another lightly oiled piece of parchment on top.
4. Using a another tray press down on the polenta to ensure an even surface.
5. Refrigerate for 3-6 hours allowing the polenta to firm.
6. Cut the polenta into 1.5cm x 10cm strips.
7. Preheat the oven to 425 degrees and bake for 25 to 30. They should come out crispy on the outside and soft on the inside.

The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present our monthly kosher recipe challenge.  Each month we will present you with recipes on a different theme from all the kosher food bloggers.

This month is Miniatures!  Follow our recipes on Twitter with #KosherRecipes.

Please click on the link below, thanks.