Grilled Cheese With Epoisses, Oxtail Marmalade And Smokey Tomato Coulis
Grilled Cheese With Epoisses, Oxtail Marmalade And Smokey Tomato Coulis
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.