10 Minute Tailgate: FSU

Grouper Sliders and a Cos-Mule

I lived in Florida for a while, My Dad grew up in Tampa, two of my Grandparents lived there for years.  Needless to say, I've spent some time in the Sunshine State. If I ever saw a grouper sandwich on the menu, I had to order one.  Outside of a Cuban Sandwich, its the food item I miss the most from my time there.  To make it a little easier, I took the basic Grouper Sandwich and shrunk into a handheld slider. 

For the cocktail this week, I combined two traditional cocktails to make a light, festive cocktail that is perfect for a warm fall evening in Tallahassee, or a chilly fall evening basically everywhere else.  

Enjoy and GO HOKIES!

Grouper Sliders

Ingredients:

• 1lb of Grouper Filet (boneless if possible) per 12 sliders
• 1 Dozen Kings Hawaiian Dinner Rolls
• Tartar Sauce
• 2 Roma Tomatoes- Sliced
• Shredded Iceberg Lettuce
• Salt and Pepper
• Seasoning of your Choice

Procedure:

• Season Filet with Salt and Pepper
• Grill Fish to 135 degree internal Temp (Roughly 10min per inch of thickness) Seasoning while skin-side down
• Slice Filet into 1.5" chunks
• Place tartar sauce onto bottom of sider bun followed by the fish
• Place tomato and lettuce on top of fish, followed by top of Bun.
• ENJOY

Por Osos Cos-Mule

Ingredients: 

• 1.5oz Por Osos Vodka (or Vodka of choice)
• Ginger Beer
• Cranberry Juice
• Limes

Procedure:

• Muddle one half Lime in the bottom of glass or mug
• Fill with Ice
• Add Vodka, Fill with Ginger beer leaving about 3/4" in the glass
• Top with Cranberry Juice
• Stir and Garnish with Lime Wedge