This post has been sponsored by Kingsford®. All thoughts and opinions are my own.
Hey guys! I just got back from New York and being back in my city inspired me.
Kingsford® Original Charcoal has a partnership with Major League Baseball and has created a unique cookbook representing famous MLB food and charcoal grilling recipes for all 30 teams.
Today I’m making the Dominican Tostones Sliders on the grill in honor of the NY Yankees using Kingsford® Original Charcoal.
I grew up in New York City, specifically Flushing, Queens, ten minutes from the stadium for the first twelve years of my life. My dad took me to a few games at the stadium in Queens which I found overwhelmingly boring, but being with him was all that mattered.
Later I moved to my aunt’s in the Bronx, twenty minutes from that stadium so I had the best of both worlds when it came to experiencing the awe of game day. She worked at the Stadium in the Bronx for several years and during that time, filled her tiny apartment every piece of fan memorabilia she could get her hands on.
With family in the Bronx and Queens I had the best of both worlds. Each stadium had its own unique vibe. What I remember most about the Bronx stadium is the authentic and diverse Hispanic community around the area. The area around the stadium is lively, packed with people and filled with the sounds of the community.
On the way to 161 street where Bronx stadium sits, growing up I’d pass as many as five restaurants that smelled of delicious Hispanic food. Most of the spots had music blaring from the speakers while regulars sat outside on crates at a makeshift table playing Dominos.
I grew up on a mix of Italian food when I lived in Queens and Hispanic food when I lived in the Bronx. Those experiences are what developed my love for food and my boldness to tackle this recipe.
Let me just be honest here, when I saw the recipe required using Kingsford® Original Charcoal to cook the Tostones on the grill I was nervous. I grew up eating Tostones and I’ve never saw them cooked on a grill so this is different.
For this recipe I’m using about 1/4 of the 7 pound bag of Kingsford Original Charcoal. I bought at Kroger. The recipe requires two very specific ingredients I can’t find just anywhere so I went to Kroger. When I need regional and international ingredients I often find what I’m looking for there.
Kroger is one of my first choices for the reasonable prices and selection on groceries.
I’m just going to let y’all know straight up that I was intimidated by this recipe. When I saw I’d be using the grill the cook the tostones I was nervous. First, I’m not good at getting the charcoal going but good thing Kingsford charcoal is easy to light. I cooked the tostones in a fry pan over the coals and then grilled the burgers directly over the charcoal giving them a smoky wood-fired flavor. I’m so glad I pushed through my apprehensions because this recipe was amazing.
- For the Mojito Dip
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 4 garlic cloves
- 1/2 teaspoon Kosher salt
- For the Tostones “Buns”
- 2 green plantains
- 2 cups canola or vegetable oil
- 3 teaspoons salt
- 8 1/4 inch sliced queso tropical
- For the Cilantro Lime Aioli
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 garlic cloves
- 1 bunch cilantro, cleaned
- Kosher salt, to taste
- ground black pepper, to taste
- For the Sliders
- 8 2-ounce ground beef patties
- 1 tablespoon Goya Adobo Sazon
- 1 tablespoon garlic powder
- 8 1/4 inch sliced Dominican salami
- To make the mojito dip, blend the oil, vinegar, garlic and salt until well combined. Set aside.
- Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400 degrees Fahrenheit.
- Make the slider “buns.” Using a butter knife, cut both ends from the plantains and pry the skin off. Slice evenly into 1-inch pieces.
- Add 3 teaspoons salt to a bowl of water and soak the plantains for at least 10 minutes.
- Add oil into a heavy skillet and place over the grill. When the oil is hot, add the plantains in batches, turning until golden brown on all sides. Remove from oil and drain on a paper towel lined tray.
- Using a plate, or similar flat sided tool, flatten the fried plantains, and return to hot oil, until they turn golden brown and crispy. Use the same oil to fry the queso tropical, dropping the oil and frying until golden brown, flipping as needed. Set aside to drain on paper towels.
- Remove the plantains from the oil and toss with the mojito dip. Set aside.
- To make the cilantro lime aioli, place mayonnaise, lime juice, garlic and cilantro in a blender and puree. Season to taste with salt and pepper.
- Season beef with sazon and garlic powder. Grill about 5-8 minutes total, flipping once halfway through cooking. While the burgers are cooking, briefly grill the salami until lightly charred, about one minutes on each side.
- Place sliders on crispy fried tostones, top with 1 slice of salami and cheese, and 1 ounce cilantro aioli. Cover with another tostone and serve hot.
Want to switch things up on the grill this summer?