Motorworks Monster and Devils on Horseback

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.”

Motorworks Monster


  • 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


  1. Spread “spreadable” Brie on a half of a noche roll and mustard on the other half.
  2. Stack the sandwich with barbecue pulled pork, mac and cheese and cheddar slices.
  3. 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


  1. Stuff each date with Gorgonzola cheese.
  2. Wrap each date with bacon. Toothpicks will help seal them.
  3. Bake until crisp, about 8 minutes, at 350 degrees.
  4. Drizzle with balsamic glaze.