Brioche on the Beach

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Posted: Tuesday, April 22, 2014 12:21 pm

White Cheddar Mornay

  • 2 cups Milk
  • ¼ tsp Whole Black Peppercorns
  • 2 each Bay Leaves
  • ½ each Onion (Diced)
  • 1/3 cup Clarified Butter
  • 1/3 cup Flour
  • 8 ounces Sharp White Cheddar (Grated)
  • 1 tsp Dijon Mustard
  • Pinch Salt
  • Pinch Pepper

Place milk, peppercorns, bay leaves and onions in a sauce pot. Slowly bring to a simmer. Remove from heat and let stand for 15 minutes. Heat butter in a separate sauce pan. Add flour and cook for 5 minutes, stirring constantly to create a roux. Strain milk mixture and gradually add to the roux. Cook over medium heat for 10-15 minutes until thick. Remove from heat and whisk in cheddar and Dijon. Season with salt and pepper to taste.

Braised Pork Belly

  • 2 pounds Pork Belly
  • 2 qt Coca Cola
  • 6 each Thyme Sprigs
  • 1 Tbsp Whole Black Peppercorns
  • 2 each Limes-Juiced
  • ¼ cup Shallots
  • 1 Tbsp Garlic
  • 6 each Bay Leaves
  • 1 each Cinnamon Stick

Place all ingredients except for the pork belly in a sauce pot and bring to a boil. Lower heat and continue to cook until reduced by one third. Sear pork belly in a sauté pan over medium high heat until golden brown. Place pork belly in a deep roasting pan and cover with reduced coca cola mixture. Cover and bake at 275 degrees for 3 ½ hours. Let cool completely before removing from pan.

Balsamic Onions

  • 1 each Red Onion (Thinly Sliced)
  • ½ cup Balsamic Vinegar
  • ½ cup Water
  • ¼ cup Sugar
  • Pinch Salt

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer until onions are tender with syrup like consistency. Cool.

To Assemble

Spread 1 Tbsp white cheddar mornay on each slice of brioche then top with 1 slice of muenster. Crisp 4 slices of pork belly in a hot sauté pan. Place on top of cheese and top with 1 Tbsp of the balsamic onions. Toast sandwich in a sauté pan with whole butter until lightly browned and the cheese melted.

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