Servin' up sliders from the Sprig Restaurant - DC News FOX 5 DC WTTG

Servin' up sliders from the Sprig Restaurant

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Hungry?  If the answer is this, how about a couple of sliders?  We got a lesson in making those little pieces of heaven from the folks at the Sprig Restaurant in Decatur on Wednesday's Good Day! 

CLICK ON THE VIDEO ABOVE TO WATCH THE SEGMENT!

Here are the recipes for sliders we mentioned:

Chicken & Waffle Slider


2 oz.      Chicken Breast
1            Egg
1 cup     Flour
1 cup     Plain Bread Crumbs
2 tbsp    Water
2 ea       Prepared Waffles
1 oz.      Pecan BBQ Sauce

1.    Set up the breading station place the flour, egg and bread crumbs in three separate containers. Whisk the egg with 2 tablespoons of water.
2.    Season the chicken breast with salt and pepper. Dredge through the flour; shaking off any excess. Dip in the egg followed by the bread crumbs.
3.    Fry at 350° until golden brown - approximately 3 minutes.
4.    Using a round cutter cut two circles from the prepared waffles. Toast waffles in toaster of toaster oven.  
5.    Place fried chicken on toasted waffle. Cover chicken with BBQ sauce. Place second waffle on top.


Pecan BBQ Sauce

1 lb          Bacon, chopped
2 ea         Medium Onion, diced
3 cloves   Garlic, chopped
1 cup       Brown Sugar
2 cups      Red Wine Vinegar
1 cup       Tomato Paste
1 cup       Ancho Puree
16 oz.      Water
4 oz.        Toasted Pecans, chopped
12 oz.      Lazy Magnolia Southern Pecan Beer

1.    Render the bacon in a large pot until almost brown.
2.    Add the onions and garlic and sauté until soft translucent.
3.    Add the next 5 ingredients and bring to a boil.
4.    Reduce the heat and simmer for 2 hours.
5.    Add the pecans and beer at end.
6.    Remove from the heat; puree and strain.


Lamb Slider


1 lb.         Ground Lamb
2 tsp.       Cinnamon
1tsp.        Cumin
½ tsp.      Cayenne
½ tbsp.    Garlic
2 tbsp.     Mint, chopped
                Salt & Pepper (to taste)
7 oz.        Pickled Curried Carrot Ribbons
7 ea         Slider Bun


1.    Combine meat gently with spices, garlic and mint. Do not overwork the ground lamb, it will get tough.
2.    Make divide lamb into 7 equal portions and form patties.
3.    Grill until cooked through (165 deg)
4.    Toast the buns on the grill cut side down until light brown.
5.    Place cooked lamb patty on top of bottom of slider bun.
6.    Top the lamb patty with 1 ounce of curried carrots.    
7.    Place top on slider.


Pickled Curried Carrots

1 lb.        Carrots
1 qt.        Vinegar
1 cup       Water
1 cup       Sugar
2 tbsp.    Curry Powder

1.    Thinly slice carrots into ribbons.

2.    Bring the rest of the ingredients to a boil in medium sauce pan and pour over the carrots.

3.    Refrigerate overnight.

These recipes were created by Chef Britt Cloud, Executive Chef at Sprig Restaurant in Decatur, Georgia.  Sprig is a farm to table style restaurant focused on Southern Cuisine using seasonal ingredients from regional farms, dairies and ranches.  The restaurant is open seven days a week for lunch and dinner with brunch on Saturday and Sunday.  

More info:

www.sprigrestaurant.com
The Sprig Restaurant
2860 Lavista Road
Decatur, Georgia 30033

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