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Asian Steamed Bacon Buns with Sesame Slaw

Asian Steamed Bacon Buns
Just in time for Super Bowl Sunday, we created this easy slider for the big game.
We wanted to pick items that were almost prepared, like Pillsbury Grands
so that you wouldn’t have to make biscuits from scratch. This recipe is adapted
from a recipe in Food & Wine magazine.

These sliders really are delicious and different.  We hope you enjoy them!

Asian Steamed Bacon Buns with Napa Slaw ~ serves 8

Bacon Filling
1 lb. thick-cut Oscar Meyer Bacon, cut into 3″ pieces
1/2″ fresh ginger, peeled and minced
1 1/2 cup low sodium chicken broth
1/4 cup rice wine vinegar
1/4 cup rice wine
2 Tbsp soy sauce

1) In a skillet, saute bacon and ginger until browned, drain off fat and add broth,
rice wine vinegar, rice wine and soy sauce.  Simmer until sauce is thick and syrupy.
Keep warm

1 16 oz. tube of Pillsbury Refrigerated Grands

1) Open tube and divide biscuits.  Place biscuits on a cooling rack over a baking sheet
the same size as the rack.  Fill baking sheet with water and cover the baking sheet
(and Grands) with aluminum foil.  Place over a burner and bring to a boil, steaming
buns for 10 minutes.

Asian Slaw
1/4 cup EVOO
3 Tbsp. minced ginger
1 Tbsp. minced garlic
2 Tbsp. sugar
2 oz. light soy sauce
1 oz. rice wine
1 tsp. sesame oil
1/8 cup rice wine vinegar

2 cups sliced napa cabbage
1 cup julienne carrots
1/2 cup  thinly sliced onion
1/2 cup red or yellow peppers
1/2 cup bean sprouts
1/4 cup scallions

1) Place EVOO, ginger, garlic, sugar, soy sauce, and rice wine in a sauce pan.  Simmer
and then let cool, and add the sesame oil and rice wine vinegar.
2) Place all other ingredients in a bowl and top with dressing.
Can be made in advance.

To assemble, slice warm steamed buns, top with meat and slaw.  Serve with Sriracha
sauce and sliced radishes.

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