WRITTEN ON May 14th, 2010 BY Meredith AND STORED IN Appetizer, Dinner, Fruit, Pork

I’m in a fight with my stove.  We aren’t speaking at present.  The problem? The bitch is electric.

Most food people would agree that gas is great. Gas is king.  Electric is for “cooks” who want easy cleanup and are afraid of fire. Not me! Not me! I love fire.  I would have been queen of the cave women. The idiot who sold us the house completely renovated the kitchen just two short years ago, and it’s gorgeous.  Too bad he was a wimp who couldn’t stand the heat. Now I’m stuck with a beautiful, annoying Viking electric range.  Who does that? The other day I turned the burners on to heat up and nothing happened.  After a moment I realized that the fuse had blown.  So I had to go downstairs to the basement to fix the fuse so I could turn on my stove.  Lame.  What am I supposed to do when the power goes out? Thank God for the grill. ‘Cause while I can’t yet handle electric, my budget can’t yet handle gas. Ahh, a stalemate.

Good thing summer is around the corner. I’ve been grilling pretty much everything since we moved in.  Might as well let the neighbors know we’re here (that’s another thing.  This is the ‘burbs.  Isn’t Bree Hodge supposed to show up with a basket of muffins or something?  What’s that you say?  This is Long Island?  Well, I would have settled for bagels and lox, or sausage and peppers.  So far, nothin’.  The lady next door did bring over flowers, but I think it was only so she could drag her eleven year old daughter over to see if there were any babysitting opportunities.)

These pork sliders saved my life last night. The stove froze me out and we were starving. Perfect excuse to crack open a few beers and take the party out of doors. I might try to play peacemaker today.  Saturday morning just isn’t the same without scrambled eggs.

Stove solutions

Hoisin Pork Sliders with Pineapple Asian Slaw (makes 10 sliders)
1 lb ground pork
2 tbsp hoisin sauce
1 tbsp plum sauce
1 garlic clove, minced
1 1/2 tbsp minced fresh ginger
1 tsp low sodium soy
1 tsp sesame oil
Combine all ingredients, form into small patties about the size of your palm. If you make the patties thinner in the middle, they will stay flat when they cook. Cover and chill 30 minutes.
In the meantime, combine:
1/2 head shredded red cabbage
1/4 red onion, minced
3 scallions, thinly sliced
1 handful fresh cilantro, roughly chopped
1 cup diced fresh pineapple
2 medium sized carrots, diced or matchsticks
3 tbsp sesame oil
2 tbsp rice wine vinegar
1 tbsp low sodium soy
salt and pepper to taste
Let rest about 30 minutes.  Prepare grill.  Remove sliders, let come to room temp for about 15 minutes. Season on both sides with salt and pepper. Grill on medium high about 4 minutes per side. Serve on toasted whole wheat slider buns topped with slaw.

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