Serves: 6
Pairing: Golden State Cider Radical Pineapple
WHAT YOU NEED
Al Pastor Vinaigrette:
- 4 cloves garlic
- 3 limes (juice & zest)
- 3 oranges (juice and zest)
- 1 tablespoon achiote paste
- 2 dried ancho chilies (toasted and deseeded)
- 1 teaspoon coriander seeds (toasted)
- 1 teaspoon cumin seeds (toasted)
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 cup pineapple scraps
- ½ cup Golden State Cider Radical Pineapple
- 1 tablespoon salt
Mushroom “Al Pastor”:
- 4 cups mushrooms (any mix, cut into ¼” cubes)
- 1 large white onion
- 1 tablespoon Miyoko’s Creamery butter
- 1 pinch salt
- ½ cup al pastor marinade
Cider Tempura:
- ½ cup Al pastor vinaigrette
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ cup Golden State Cider Radical Pineapple
- ¼ cup vodka (super cold)
- 1 pinch salt
- 1 cup ice
Fried Tempura & Leeks:
- 1 leek (cleaned, cut into ribbons, dusted with cornstarch)
- 1 pineapple (cut into ½” thick rings)
- 1 cup flour
- Cider tempura mix
- 8 cups frying oil
WHAT YOU DO
- Preheat oil for frying to 375°F.
- Make Al Pastor Vinaigrette: Blend all ingredients until smooth. Refrigerate until needed.
- Make Mushroom “Al Pastor”: Grill or sauté mushrooms and onions in butter until deeply caramelized and charred. Deglaze with al pastor vinaigrette and reduce. Keep warm.
- Make Cider Tempura: In a bowl, mix cornstarch, flour, and salt. Add Radical Pineapple GSC, vodka, and ice. Keep mixture cold until use.
- Fry Pineapple & Leeks: Dust pineapple rings in flour, dip in tempura mix, and fry for 2-3 minutes until golden brown. Remove and set aside. Fry leeks for about 1 minute or until crispy. Remove and season with salt.
- Assemble Sliders: Place fried pineapple and mushrooms on buns. Top with leeks and al pastor vinaigrette. Serve with cider to complement.
PARTNER PRODUCTS
- Miyoko’s Creamery Butter
- Golden State Cider Radical Pineapple
