Spicy Whiskey BBQ Sliders

I am a big fan of Ree Drummond, AKA The Pioneer Woman.  I got her first cookbook a year or so ago, and loved cooking her delicious recipes, and admiring her wonderful photography.
Some of my favorites:

Baked French Toast
Chicken Spaghetti
Chili
Pico de Gallo and Guacamole





This Christmas, I was so excited to receive her latest cookbook from my parents!  It is amazing!  I would highly recommend this cookbook - the way she lays out and explains her recipes with pictures is really great, and chef-friendly.




We were so thankful to have our family and friends cook for us for the first few weeks after Andrew was born.  But as our family started to trickle out, John stepped up, threw on his Statue of David apron, and got cookin' :)
...and boy can he cook!

First up were these delicious Spicy BBQ sliders and Iceberg Wedge Salad.
Oh.My.Yum.

We loved both recipes - and will definitely be making again.  The great thing about these burgers is that you can make them as spicy (or not spicy) as you want.  Also you can change up the salad with different cheeses or dressings.

Spicy Whiskey BBQ Sliders

Ingredients
2 lbs ground meat
salt and pepper
4 tbsp butter
1 large onion - diced
1/2 cup whiskey
1 cup bbq sauce
1/4 cup jalepeno slices
12 slider buns (or dinner rolls)

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

Homemade Ranch and Iceberg Wedge

Ingredients:

1/4 tsp kosher salt

1 garlic clove - chopped

1 cup mayo

1/2 cup sour cream

1/4 cup buttermilk

1/4 cup parsley

1 tbsp chopped fresh dill

11/2 tsp white vinegar

1/2 tsp Worcestershire sauce

1/8 tsp black pepper

dash hot sauce

2 heads of lettuce

fresh bacon - cooked and crumbled, chives, and choice of cheese (we used blue and cheddar)

Mince the garlic with a knife and then sprinkle the salt over it, and mash it into paste with a fork.  Chop the parsley, chives and all other herbs finely and add to garlic.  

In a bowl, combine all ingredients, and adjust seasonings as needed.  Chill for a couple hours before serving.  

Wash and dry the lettuce and cut into wedges.  Add the cooked bacon, chives, and cheese.

Drizzle dressing over wedge, and enjoy!

Next up, Chipotle Chicken Chili :)