Rachael Ray in Austin Texas
Once again Rachael and her team returned to Austin, Texas to host the fourth annual Rachael Ray’s Feedback party, where music meets food and a whole lot more. We held the event at Stubb’s Bar-B-Q as we did last year, where we continued our tradition by building a second stage in the outdoor amphitheater section of Stubb’s. We packed a total of 15 bands into the day’s schedule including The Cringe of course, who had a special cameo appearance by Billy Gibbons from ZZ Top. He joined for a rendition of “Dust My Broom.” Also in the lineup were Eli “Paperboy” Reed, Fitz and The Tantrums, Free Sol, Royal Bangs, Charlie Mars, Bob Schneider, The Bravery, Tapes N Tapes, J Roddy Walston and The Business, Dale Earnhardt Jr Jr, and the talented Ms Wanda Jackson with her comeback tour.
Of course the other main focus of the event, besides the music, was Rachael’s food. She worked for months on these recipes and the effort really paid off. These sliders were amazing! On the menu:
Jalapeno Popper Sliders
- 3 large jalapeño peppers
- 1 Fresno chili pepper, sliced into 1/8-1/4-inch slices
- 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil, plus more for drizzling
- 8 ounces cream cheese, softened
- 2 tablespoons yellow onion, grated
- 1 large clove garlic, grated or minced
- Salt and pepper
- 1/2 teaspoon cumin
- 1/4 cup fresh cilantro leaves (a small handful), finely chopped
- 2 pounds coarse ground beef sirloin or chuck
- 12 2-inch x 2-inch slices of sharp yellow cheddar or smoked yellow cheddar cheese
- 12 slider rolls, such as 3-inch brioche rolls or cornmeal-topped dinner rolls, split
Pre-heat a griddle or grill to medium-high heat.
Cut the tops off the jalapeño peppers and, using an apple corer or fork handle, scoop out the seeds and slice into 1/8-1/4-inch rings.
Place a small skillet over medium-high heat with one turn of the pan of EVOO. Add the jalapeño peppers and Fresno chili pepper to the pan and toss for a couple minutes to char the edges of the peppers. The peppers should remain tender-crisp.
While the peppers are cooking, in a small mixing bowl, combine the softened cream cheese with the onion, garlic, salt and pepper, cumin and cilantro. Set aside.
Season the meat with salt and pepper and form twelve, 2-3-inch slider-size patties, thinner at the center and thicker at edges for even cooking. Drizzle the patties with EVOO, then cook on a hot griddle or grill for 2-3 minutes. Flip the patties and top with a spoonful of the cream cheese mixture, setting the mixture in place with a slice of cheese. Cook for 2-3 minutes more with the grill top down or tent the patties with foil to melt the cheddar over the small mound of cream cheese.
Serve the sliders on rolls topped with the charred hot pepper slices.
Also on the menu (click to see the recipes):
Over 5,000 people came to Stubb’s to enjoy Rachael’s food, the music, free Blue Moon beer, Hornitos Tequila, Honest Tea and Deep Eddy Vodka. If you didn’t make it, come next year! We’ll be back!