Watch CBSN Live

Todd English's Sliders, Other Signature Snacks

Chef Todd English is one of the most accomplished chefs in the country, his restaurant empire spans from coast to coast, and his line of cookware has broken Home Shopping Network records.

Recently he opened his most ambitious project to date, The Plaza Food Hall, located in New York's Plaza Hotel. This is no ordinary restaurant; there are several "bars" set up throughout the hall where you can get everything from hand-rolled sushi to fire grilled sliders.

"Early Show" Recipes Galore

On "The Early Show" Friday, English showed how to prepare some of his signature snacks offered at his new eatery.

TE Sliders

12 - Two ounce beef patties (your favorite blend of beef)
Salt and pepper to taste
6 Cheddar Cheese slices
1 Crispy Fried Onion
2 ounces Mustard Relish
4 leaves Romaine Lettuce, chiffonade
1 Sliced Tomato
12 Mini Brioche Burger Buns

Season the burgers with salt and pepper and grill 3 minutes on each side or longer if you prefer your burger better done. Place a half slice cheese on the top of each burger so it melts. Toast the brioche rolls on the grill. To plate, place the bottom of the burger roll on the plate, add the mustard relish, place onions on top, and then the burger, followed by the mayonnaise, lettuce, ketchup and top with the other half of the bun. Serve immediately.

Crispy Fried Onions

2 large Spanish onions, julienned
Salt and pepper to taste
2 Cups blended oil

Place oil in deep sided pot and heat over high flame to 350-degrees. Drop onions into pot, frying until golden brown. Remove from oil and let cool on absorbent towels to remove excess grease and reserve.

Mustard Relish

1/2 cup diced 3/4 sour pickles
1/2 cup Dijon Mustard
1/2 cup honey

Place all ingredients in a mixing bowl and mix thoroughly. Reserve for plating the burgers.

Prime Rib Sliders

1 1/2 pounds Fresh shaved cooked prime rib
TE special Sauce - (see recipe below)
Fontina fondue (see recipe below)
1 diced red onion
12 onion cocktail rolls

Preparation for Prime Rip:

4 pound Prime Rib Roast
Salt and pepper to taste
Olive Oil (to rub the meat)

Cook the roast in a prepared 400 degree oven. Cook approximately 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Use a meat thermometer to assess doneness. When finished, remove from oven and let cool. Slice the meat as thin as possible. Reserve for sliders.

TE Special Sauce

1 cup mayonnaise
1 cup Ketchup
1 cup finely diced pickles (or dill relish)

Place all ingredients in a mixing bowl and mix thoroughly. Reserve for plating the burgers.

Fontina Fondue

1 quart heavy cream
1 cup fontina cheese

Place cream in saucepan and reduce over medium heat by one half. Remove from heat and stir in fontina cheese to melt.

To assemble, lightly toast or warm the rolls. Warm the beef in a little beef stock (canned is fine). Place the hot beef on the onion rolls and top with red onion, fontina fondue, diced red onion and TE sauce.

Parmesan Fries

5 Idaho potatoes, washed but not peeled
1/2 cup Parmesan cheese
1/2 bunch chopped parsley
Salt and pepper to taste
1/2 cup olive oil

Cut the potatoes into the desired size French fries.

Rinse off all the starch from the potatoes (rinse until the water no longer looks "starchy" or cloudy).

Toss potatoes in olive oil until completely coated and place on pre-heated baking sheet.

Cook potatoes in prepared 400 degree oven for approximately 20-25 minutes.
Remove from oven, and immediately season with salt, pepper, and sprinkle with Parmesan. Top with chopped parsley and serve while hot.