|Me, Sam the Cooking Guy and Denice Hynd|
I have been a HUGE fan of Sam the Cooking Guy for many years. I remember laughing hysterically at the first show I ever watched as he burned his face from the steam of draining pasta in the sink! So, when I saw that he was going to have a cooking competition in the "Red Kitchen," I broke out the video camera in seconds and had a submission video to him within 48 hours. I was thrilled to find out that I was chosen as one of the eight lucky contestants. Here's the submission video I sent him:
It was a one minute time limit for the video, but the last four seconds were so cute with little Baby Bodhi's voice in it, I didn't care if that disqualified me. Fortunately for me, it worked!
I went back and forth with what to make, carefully taking the $25.00 spending limit and the 45 minute time limit into consideration. My Buffalo Sliders with Roasted Corn and Chipotle Mango Salsa granted me advancement into the semi-final round and a new, embroidered Sam Livecast Chef's Jacket! What a GREAT experience!
|My new Sam Livecast Chef's Jacket|
My usual kitchen whirlwind showed up not long into the competition with a grill that shut off and a broken shoe, but I can honestly say, that if nothing goes wrong for me in a cooking competition...something is VERY wrong. Those of you that know me, know this to be VERY true!
I took almost every second I had in the 45 minutes to created my dish and the judges took every second they had to decide. It wasn't without much thought, a very close competition and lots of Facebook comments (on both sides) that I walked away with a win. I never got to taste my sliders OR Denice's chili, but I'm thankful, grateful and super excited that the decision went my way.
|Ending the night on a GREAT note! Thanks so much!|
I am so thankful to EVERYONE that participated that night and I can't wait for the next round. I'm already working on the next recipe, so keep your eyes peeled for the semi-finals. You can watch the entire preliminary Livecast replay right here, below the recipe for my winning sliders!
As for being a Sam Livecast Competitor, here's my promise to all of you: I will keep a POSITIVE attitude, maintain my INTEGRITY and COOK MY ASS OFF, no matter what happens! Thanks for all your support and I hope to see everyone at the Fixtures Living Finals!
Buffalo Sliders with Roasted Corn and Chipotle Mango Salsa
|Buffalo Sliders with Roasted Corn and Chipotle Mango Salsa|
Prep Time: 25 minutes / Cook Time: 20 minutes / Servings: 9 sliders
For the Sliders:
- 1 1/4 lb. ground buffalo
- 9 small dinner rolls
- 1 tsp. each salt and pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 cup Kansas City style barbeque sauce (NOT Guy Fieri !!!)
- 1/2 tsp. Raspberry Chipotle Rub (optional)
NOTE: I purchased the Raspberry Chipotle Rub at Temecula's Old Town Spice Merchants. You can purchase it online here:
For the Salsa:
- 1 1/2 mangos, peeled, sliced and chopped
- 1 ear of corn, roasted with kernels removed
- 1 1/2 red bell peppers, roasted and chopped
- 1/4 medium red onion, chopped
- 1/4 cup finely chopped fresh cilantro
- juice of 1/2 lime
- 1/2 tsp. each salt and pepper
- 1/2 tsp. chipotle chile powder
For the salsa:
- Heat a gas grill or burner to high heat.
- Cut the peppers in half lengthwise and remove the seeds.
- Leaving the husks on the corn pieces, place the peppers and corn directly on the grill flame for about 5 minutes until blackened. Turn over and cook for another 5 minutes.
- Remove peppers from the heat and allow to cool for about 2 minutes before chopping.
- Remove corn from the heat and allow to cool for about 2 minutes before removing husks. To remove the kernels, place the husked ear of corn upright in a large mixing bowl and run a knife down the side of the ear, cutting the kernels off and allowing them to fall in the bowl. Using a spoon, break the kernels up individually into the bowl.
- In the same large mixing bowl, add the chopped mango, red onion, cilantro, lime juice, chipotle powder and salt & pepper. Stir well with a spoon until combined. Set aside.
- Heat grill to high heat.
- Combine ground buffalo, onion and garlic powder, barbeque sauce, raspberry chipotle rub and salt & pepper. Mix well with your hands and separate into 9 small slider patties.
- Grill on high heat for about 4 minutes on each side, depending on your meat temperature preference.
- Slice the dinner rolls in half and place one of the burgers on each of the buns. Top with 2 large spoonfuls of the salsa and serve.