From: Chef John Therres, The M Bar, Washington, D.C. Yield: 8 sliders. Pear Ketchup: 2 Anjou pears 2 tsp. clarified butter ¼ cup diced sweet onion 1 cup clear apple juice or cider 2-4 Tbsp. apple cider vinegar ⅛ tsp. white pepper to taste, kosher salt Sliders: 12 slices thick-cut bacon, well-chilled or frozen 3 Tbsp. crumbled blue cheese 8 small soft rolls, preferably brioche For Pear Ketchup: Peel and core the pears and cut them into large cubes. Warm the ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.