Baked Beecher’s Cheese Sandwich, Applesauce and Apple Fries

BLD_KerrySear - Lunch

A recipe by Chef Kerry Sear.

 

INGREDIENTS:

8 slices thick white bread

8 ó inch slices of Beecher’s Flagship cheese

4 tbsp softened butter

1 cup panko bread crumbs

4 whole Washington apples (peeled, cored, and sliced)

1/4 tsp cinnamon

1 pinch nutmeg

1/2 cup brown sugar

1 cup dried apple chips

2 Russet potatoes, peeled

 

INSTRUCTIONS:

Preheat oven to 375°F.

In small saucepan, add apples, cinnamon, nutmeg and brown sugar. Cook until soft. Blend in a food processor until smooth. Refrigerate to cool.

In a food processor, blend the apple chips until they reach a powder consistency.

Cut Russet potatoes into wedges. Lay on a greased baking sheet, sprinkle with salt and pepper. Bake at 375 degrees for approximately 20-30 minutes until the potatoes are crispy and cooked through. When they come out of the oven, sprinkle with apple powder.

Spread the softened butter on all slices of bread. Place the cheese slices between two with buttered side facing out, then coat the sandwich in panko bread crumbs.

Heat an oven-safe sauté pan with butter. Place the sandwich in the sauté pan and brown on both sides. Place sauté pan in the oven at 350 degrees until cheese is melted.

Serve sandwich with cold applesauce and fries.

Serves: 4

Boo-Berry Bats over Blue Moons

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Who says Halloween is only about pumpkins? Why not make a ghoulish dessert with fresh BC Blueberries? Try making these delicious dessert ‘sandWITCHes.’

Ingredients

12 oz frozen blueberries, divided (about 2 1/4 cups total)
…“ cup + 1 tbsp sugar, divided
1 tbsp cornstarch
Pinch salt
1/2 cup whipped cream cheese
2 drops red food colouring
1 drop yellow food colouring
1 loaf frozen pound cake, thawed (10.75 oz)
1 tsp confectioner’s sugar
1 tsp unsweetened cocoa powder

Directions
In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes.
Meanwhile, in a cup, combine …“ cup of the sugar, cornstarch and salt. Add to blueberries in saucepan, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill.
In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food colouring; set aside.
Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4′ bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2′ half-moon shaped cutter to cut our 4 half moons.Repeat with the remaining cake slices.
Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining 1/4 cup blueberries into cream cheese, covering with remaining bat and moon shapes, forming sandwiches.
In a cup, combine confectioner’s sugar and cocoa; through a strainer, lightly sprinkle over sandwiches.
Spread blueberry sauce on 4 serving plates to form a ‘sky background’. Arrange 1 bat and two moons on each plate, serve.

Serves 4

For more recipes using BC Blueberries, visit: BC Blueberry

Miami Short Rib Sandwich with Smoked Mozzarella

A day with Rob Rainford - Lunch

Recipe by Chef Rob Rainford.

Miami-cut short ribs are a thin cut of beef rib. For best results they should be approximately . inch thick. Ask your butcher for these.

 

INGREDIENTS:

Short Ribs

1/3 cup low-sodium soy sauce

1/3 cup mirin (sweet cooking rice wine)

1/3 cup rice wine vinegar

3 tbsp olive oil (approximately)

1 tbsp liquid honey

1 tsp hot sauce

3 lb Miami-cut short ribs

Sandwiches

2 crusty French baguettes

2 cups shredded smoked mozzarella

Dry Rub

1 1/2 tsp packed brown sugar

1 1/2 tsp paprika

1 1/2 tsp freshly ground black pepper

1 1/2 tsp garlic powder

1 1/2 tsp dried oregano leaves

1 1/2 tsp ground cumin

1 1/2 tsp dried thyme leaves

1 1/2 tsp cayenne

1 1/2 tsp dry mustard

1/4 tsp kosher salt (approximately)

 

INSTRUCTIONS:

For the short ribs, stir together the soy, mirin, rice wine vinegar, 2 tbsp olive oil, honey and hot sauce in a large bowl until combined. Place the ribs in the marinade mixture and marinate in the fridge for at least 2 hours, or up to 8 hours if time permits.

Meanwhile, mix together all the ingredients for the dry rub.

Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F. Prep the grill for cooking over direct heat.

Shake off excess marinade from the ribs and pat them dry with paper towels. Brush the ribs lightly with the remaining olive oil and rub the spice mixture all over the meat.

Place ribs on the grill and cook for 5 minutes per side for medium-rare.

Trim the rounded ends from each baguette and cut the baguettes in half lengthwise. Remove the bones from the meat and discard. Pile the meat high on the bottom halves of the baguette and top with cheese. Replace the tops of the baguette and cut each into five pieces.

Tip: Don’t skip even the shortest quick marinating time here because a little flavor is better than no flavor. Avoid turning ribs too often; the meat will not scorch and will benefit from direct heat.

Serves 10
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Sunday Cheesesteak Sandwiches

Cora_SteakSandwich

Recipe by Chef Cat Cora.

 

INGREDIENTS:

6 tbsp extra virgin olive oil

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1 cup mushrooms, sliced thin

1 large onion, sliced paper-thin

2 tbsp fresh oregano, chopped

1/2 tsp kosher salt

1 1/2 lb rib-eye steak, 1” thick

4 crusty Hoagie Rolls, sliced

1 tbsp unsalted butter

1/2 lb Provolone Cheese, diced small

2 large egg yolks, beaten

1 tbsp all-purpose flour

1 1/2 cup whole milk

 

INSTRUCTIONS:

Preheat the oven to 250 F.

Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil. Add the peppers and mushrooms. Sauté until slightly softened, about 3 minutes. Add the onion and sauté until it’s just the way you like it. Transfer the veggies to an ovenproof platter and place in the oven to keep warm.

Heat the remaining olive oil in the pan over medium-high heat. Add oregano, salt and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.

Remove steak from pan, place on a cutting board and let rest for 5 minutes. While is sits, make the Homemade Provolone Sauce.

Half-fill the bottom of a double boiler with water and place over medium heat. Melt butter in the top and add the cheese. Let soften slowly, while stirring. Slow, gentle heat is the key to a smooth, creamy cheese sauce.

Meanwhile, in a medium bowl, whisk together the egg yolks, flour and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until sauce is warm and begins to thicken. Continue to cook while whisking constantly. Salt and pepper to taste. Once sauce is thick, lower heat to keep it warm while you assemble the sandwiches.

Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve. Cover and refrigerate any leftover sauce.

Serves 4
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.