ORLANDO, Fla. — This week’s Chef’s Kitchen feature is a comfort-food approach, without a fryer.
There is no fryer in the house at Motorworks Brewing, a new joint in downtown Orlando (with the original location in Bradenton).
On deck are two simple recipes, beginning with a cheesy, meaty, and melty sandwich.
“It’s not one-dimensional,” Sales and Marketing Director Barry Elwonger said. “You get a lot going on.”
- 1 each Media noche roll
- 2 oumces dark ale mustard
- 4 ounces barbecue pulled pork
- 2 ounces sauce
- 3 slices cheddar cheese
- 4 ounces macaroni and cheese
- 1 ounce spreadable Brie
- Spread “spreadable” Brie on a half of a noche roll and mustard on the other half.
- Stack the sandwich with barbecue pulled pork, mac and cheese and cheddar slices.
- Broil a minute or two, until the cheese melts and the desired texture is achieved.
Devils on Horseback Appetizer
- 8 dates
- 8 ounces Gorganzola cheese
- 4 pieces of bacon, cut in half for wraps
- Balsamic glaze
- Stuff each date with Gorgonzola cheese.
- Wrap each date with bacon. Toothpicks will help seal them.
- Bake until crisp, about 8 minutes, at 350 degrees.
- Drizzle with balsamic glaze.