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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Meat & Poultry

Filtering by Category: Hors d'oeuvres

Turkey Sliders on Pretzel Buns


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Turkey sliders on Pretzel buns



  • 2 pounds of lean turkey mince (serves 30 sliders)
  • 2 large brown onions
  • 12 green onions
  • one quarter cup of mint
  • one quarter cup of basil
  • one quarter cup of cilantro
  • 2 limes
  • half a cup of parsley
  • 2x eggs
  • one quarter cup of Worcestershire sauce
  • one quarter cup of diced sautéed pancetta
  • cracked black pepper
  • sea salt


I sautéed the onions and set aside whilst I sautéed the diced pancetta and set aside.

In a large mixing bowl I beat the eggs and stirred in the ground turkey with a fork. I added the Worcestershire sauce, 2 squeezed limes, sautéed onions, pancetta, chopped parsley, finely sliced mint, finely sliced chopped basil, finely sliced cilantro, finely sliced green onions, cracked black pepper and sea salt. I stirred until all ingredients were combined.

Take handfuls of the turkey mix (a little large than the size of limes) and form patties.



  • 3.5 cups of healthy mayonnaise
  • 4 garlic cloves
  • one cup of basil leaves
  • one lemon squeezed
  • cracked black pepper


This is not true aioli. It's a cheaters version but with a twist. I will get to the real version later in the summer.

Blend all ingredients in the food processor.


Caramelized Red Onions

  • 2 red onions
  • half a cup of honey
  • one table spoon of extra virgin olive oil
  • cracked black pepper


Slice the onions and sauté in extra virgin olive oil. Once translucent, add the honey and cracked pepper. The onions become caramelized once the honey has been absorbed into the onions.


Barbecued Red Bell Peppers

  • 3 red bell peppers
  • two table spoon of extra virgin olive oil
  • cracked black pepper
  • sea salt


Ruby red bell peppers sit in a bowl in a small amount of extra virgin olive oil. I smear the peppers in the oil and then barbecue. Once they begin to blister, I turn.  Once the blisters begin to blacken, I remove and place in a large Ziploc. Set aside the bell peppers for an hour. Once the bell peppers have cooled, their skin will easily peel off. Slice into fingers and sit in a bowl containing the remaining olive oil. Add cracked black pepper and sea salt.

Other Ingredients:

  • butter lettuce lettuce
  • pretzel slider buns


Barbecue the slider patties for 4 minutes on each side. Cut the buns in half and very briefly barbecue. Smear both sides of the bun with aioli. Add caramelized onions and bell pepper. Then place the patty in the bun and then add a nice size piece of butter lettuce. Done. YUM!!