The Sloan

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Peppers and Olives
2 tablespoons kalamata olives
2 tablespoons green olives stuffed with pimento, preferably a generic grocery store brand
1 sweet banana pepper
1 pepperoncini
1/2 seeded red bell pepper
1 tablespoon vegetable oil
1/4 pound ground beef
1 teaspoon freshly ground sea salt
1 teaspoon freshly ground black pepper
2 tablespoons Texas Pete hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon crushed red pepper
4 slices of pepperoni, approximately 3 1/2 inches in diameter
1 1/2 ounce of pepper jack cheese, cut in a square
1 old fashioned kaiser roll, approximately 5 inches in diameter



Put the kalamata olives, green olives, banana pepper, pepperoncini, and red bell pepper into a pan with the tablespoon of vegetable oil and sautee for 15 minutes. For the pattie, combine the sea salt, black pepper, Texas Pete, Worcestershire sauce, and red pepper in a bowl with the meat. Form it into a nice soggy pattie. When the grill is ready, put the pattie on it, cover it, and cook for 8 to 10 minutes, or until it's done to your liking, turning once. 2 minutes before the hamburger is done, place the slices of pepperoni on it, and put the slice of pepper jack cheese on top of that. Re-cover and cook until the cheese is melted, usually about 2 minutes. Also, place the kaiser rolls on the grill to lightly toast them. When all the ingredients have been cooked, place the burger (with pepperoni and cheese on top) on the bottom kaiser roll. Then put the small peppers and olives into the half of the red bell pepper. Quickly turn the red bell pepper over onto the burger; the bell pepper should contain the smaller peppers and olives and prevent them from falling out during hamburger consumption. Put the top of the kaiser roll on and serve.