White Castle Slider Prank turns 30, adds a spicy kick
For 30 years around Thanksgiving, White Castle shared a recipe that uses its famous sliders as an ingredient. Last year the stuffing was changed to include the herbal impossible slider.
This year, the chain is spicing things up with two hot recipes. New variations are Bacon and Jalapeño Cheese Stuffing and Southwest Jalapeño Cheese Stuffing. Both use White Castle’s Spicy Jalapeno Cheese Slider as an ingredient.
White Castle hired a Florida-based firefighter and chef to show fans how to prank on the channel’s YouTube channel, Facebook, Twitter and Instagram. Firefighters who work on Thanksgiving Day receive a free White Castle combo or a fresh breakfast combo with ID.
Here are the two recipes from White Castle.
Jalapeno Cheese Slider Stuffing Bacon White Castle®
Serves: 4 to 6 / Preparation time: 20 minutes / Total time: 1 hour 10 minutes
12 White Castle® Jalapeno Cheese Sliders
10 tablespoons of butter
1 cup celery, diced
1 jalapeño pepper, finely diced
10 slices of bacon, cooked and chopped (about 1¼ cup)
1 teaspoon of salt
½ teaspoon of pepper
1½ teaspoons of cumin
¼ cup cilantro, chopped
¾ cup turkey or chicken broth
1 cup grated pepper jack cheese
Melt butter in a large skillet over medium heat. Add the diced celery and jalapeño peppers and cook until tender. Heat the sliders according to the directions on the package. Cut into quarters.
In a large bowl or saucepan, toss the sliders cut into quarters with the chopped bacon, salt, pepper and cumin. Combine the cilantro and the vegetables from the pan. (If you are cooking the stuffing in the turkey, add the Pepper Jack cheese here as well.)
In a small bowl, combine the broth and eggs. Pour over stuffing mixture and stir until evenly distributed.
Place stuffing mixture in a 9×13-inch baking dish and top with cheese.
Bake at 350 degrees for 30 minutes, covered. Then uncover and continue cooking until the top is golden, about 15 to 20 minutes more.
White Castle® Original Slider Stuffing
Makes: about 9 cups / Preparation time: 5 to 10 minutes / Total time: 45 minutes
10 to 12 White Castle Original sliders, no pickles
1½ cup diced celery
1¼ teaspoon ground thyme
1½ teaspoon ground sage
coarsely ground black pepper
¼ cup chicken broth (or 1 cup for the casserole version)
Tear the sliders into bite-sized pieces and put them in a large mixing bowl. Add the diced celery and seasonings. Add ¼ cup of chicken broth and mix well. Place the stuffing in the turkey cavity and cook as you normally would. If you are cooking stuffing in a casserole dish, add an extra ¾ cup of chicken broth and stir well. Spray or oil a 2 quart casserole dish. Transfer the stuffing to a casserole dish and bake at 350 degrees for 35 minutes.
New Lobster Food Truck Location
Fans of the lobster food truck that runs through various parts of the Detroit subway now have a physical location to visit.
The Lobster Pitstop & Food Truck owned by co-owners Nick Wilson and his aunt, Kathryn Wilson, can be found at 10405 Ford Road in Dearborn. This is a delivery location in a mall across from Ford-Wyoming Drive-In.
Nick Wilson serves hot lobster rolls with chunks of lobster meat accompanied by garlic butter and herbs or cold lobster rolls dressed in mayonnaise, herbs and celery.
“It was important to open for the sake of growth,” Wilson said. “I couldn’t keep up with the demand on the food truck, and that made me decide to open a brick and mortar.”
Other main dishes on the menu include the lobster mac and cheese and the fried lobster bites. Lobster is transported daily and prices vary. A half lobster roll costs $ 18 and a whole lobster roll costs $ 35. Wilson says lobster prices have tripled in the past two years.
Wilson, a Detroit resident, has worked in the food and restaurant industry across the United States. He returned home in 2018 at the request of his aunt to start a food truck. Opening up the brick and mortar location meant he could expand the menu.
The new menu includes seafood pasta with alfredo, pesto or butter served over fettuccine or zucchini noodles with shrimp and lobster tail meat. There are over a dozen new items on the menu, including a fried fish sandwich, whole lobster, and a surf-and-turf burger with waffle fries.
This new location will allow Wilson to store his food truck for the winter. It will now operate in spring, summer and fall.
“I can’t wait not to be out in the cold,” Wilson said. “It’s cold in the truck.
The opening hours of the Lobster Pitstop and the Food Truck are 11 a.m. to 9 p.m. Tuesday to Saturday. For info: thelobsterfoodtruck.com.
Winter ciders are back
Blake’s Hard Cider is reissuing two of its hard winter ciders, Saint Cheri and Berry Cranders. Both are available for a limited time and while supplies last.
Saint Cheri is a semi-sweet cherry cider from Michigan aged in bourbon casks. This is his third comeback and will be the last of the year as part of Blake’s philanthropic Kinder Cider initiative, which involves a series of three rotating specialty hard ciders that support and raise awareness of social and environmental issues.
Berry Cranders is a festive cider combining the acidity of cranberries, the sweetness of apples and a spicy ginger finish, according to Blake’s.
Both hard ciders have a blood alcohol level of 6.5% and are sold in 12-ounce cans.
Contact Sue Selasky, culinary editor for Detroit Free Press, and send food and restaurant news to: 313-222-6872 or [email protected] Follow @SusanMariecooks on Twitter.
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