Grilled Cheese With Epoisses, Oxtail Marmalade And Smokey Tomato Coulis

Name: Grilled Cheese With Epoisses, Oxtail Marmalade And Smokey Tomato Coulis
Ingredients: 2 pieces sourdough, sliced ½ inch; 2 ounce braised oxtail, braised, picked, finished with braising liquid, honey and sherry vinegar; 2 ounce epoisses; 2 ounce hooks cheddar, 12 year; 1 ounce shallot jam; 1 ounce red wine vinegar; 1 ounce sugar; 1 ounce star anise; butter; 10 plum tomatoes, split in half, deseeded; 1 red onion; 1 1 head of garlic; 2 jalapenos; 1 bunch parsley, chopped; 1 bunch cilantro, chopped; olive oil

Wesley Holton.Seablue Restaurant|April 12, 2012 3:04 pm EST

4 (1 ratings)

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This sandwich has a bit more complexity than your average grilled cheese. The oxtail marmalade and the smoked tomato sauce definitely add a gourmet kick.

Servings

2

Ingredients

2 pieces sourdough, sliced ½ inch
2 ounce braised oxtail, braised, picked, finished with braising liquid, honey and sherry vinegar
2 ounce epoisses
2 ounce hooks cheddar, 12 year
1 ounce shallot jam
1 ounce red wine vinegar
1 ounce sugar
1 ounce star anise
butter
10 plum tomatoes, split in half, deseeded
1 red onion
1 1 head of garlic
2 jalapenos
1 bunch parsley, chopped
1 bunch cilantro, chopped
olive oil

Directions

Toast both sides of bread in butter, add warmed oxtail and jam. Melt cheese in oven for 5 minutes. Press together and cut in half.
Cold smoke the tomatoes. Sweat the garlic, onion, and jalapenos until translucent. Add
the tomatoes, cook for 20 minutes. Blend with stick blender, pass through a china cap.
Add chopped herbs.