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Surf and Turf Potato Waffle Sliders

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Print Recipe
ServingsServes 2 servings (3 sliders each serving)
Cuisine: AmericanAsian
Prep Method: Grilled

Dish

Main Dish

Serving

Serves 2 servings (3 sliders each serving)

Ingredients

  • 400 grams Ground Ribeye Steak
  • 6 pieces Medium Size Shrimps
  • 800 grams U.S. Potato Wedges
  • 100 grams California Orange Cheddar
  • 20 milliliter Olive Oil
  • 10 grams Smoked Paprika
  • 10 grams Cornstarch
  • 60 grams or 1 pc Dill Pickle, sliced
  • 200 grams White Onions, sliced
  • 60 milliliter Red Wine
  • 5 grams Fresh Rosemary
  • 40 grams Butter
+

For the Dressing

  • 5 grams Horseradish Paste
  • 45 grams Mayonnaise
  • 5 grams Mustard (French)
  • 10 grams Honey
  • ½ teaspoon Worcestershire
  • 10 grams Pickle Relish
  • Dash of Hot Sauce
  • Season with Salt and Pepper

Preparation

Meat Preparation

  1. Cut the ribeye into 2 inch cubes, ground the beef using a grinder leaving 100g for manual chopping. Divide into 60g form into 2.5-3inch molds, leave in the chiller to set (minimum 30 minutes).
  2. Fabricate the shrimps. Remove the heads, skin and tail. De-vain. Season with salt, pepper, paprika and olive oil.

Dressing and Condiments:

  1. In a small mixing bowl, whisk in all the ingredients for the dressing. Season with salt and pepper, leave in the chiller for at-least 30 mins to let the flavors equilibrate.
  2. In a hot pan, sauté the onions in butter until caramelized, season with salt and pepper.
  3. Deglaze with red wine, reduce until the wine evaporates.

Build:

  1. Chop the frozen wedges into 1.5-2 inches squares, leave 200g for grating. Transfer in a mixing bowl, lightly dust with corn starch. Season lightly with salt and pepper.
  2. Brush the waffle maker with butter, put the potato mixture in. Close the cover and set the heat to medium. Cook until golden brown.
  3. Form potato patties using a 3 inch mold.
  4. Season the patties, grill into desired internal temperature (145-160F) set aside to rest.
  5. Grill the marinated shrimps around 4-5minutes, brush with melted butter. Set aside to rest.
  6. Spread the prepared dressing on the heel and crown potato waffle sliders, followed by the beef patties, pickles, caramelized onion and shrimp. Secure with a skewer.

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Recipe by: Chef Ponky Ijiran

Pierre’s Reserve

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