Sunday, April 3, 2011

Belly's Monte Cristo

This is a very simple recipe that doesn’t require hours of work in the kitchen.  Our version is presented in rounds, but if you’re looking to get down on a serious sandwich, skip that part and leave the slices whole.  This recipe, like most, relies entirely on the quality of your ingredients, so don’t skimp!  Aioli and Jam recipes follow, but feel free to buy these items if you’re hard up for a Monte.

Monte Cristo (serves you or 8)
16 slices great quality sandwich bread
8 4”x4” slices of your favorite deli ham
Aged Gruyere
Aioli (fancy name for mayo)
Dijon Mustard
2 Eggs
3 Tbsp Whole Milk
Salt
Butter
Raspberry Jam

Using a 3” round cutter, cut 2 circles out of each slice of bread.  Smear half with aioli and the remaining with Dijon to taste.  Use a veggie peeler to cut super thin slices of cheese and place a slice on all sauced sides of the bread.  Take your ham and fold the corners in on itself to create a small circle the size of your sandwich.  Place it on the aioli side and top with the Dijon side.  Congratulations!  You made a sandwich!!!  Now, the fun part.  Heat a nonstick pan over medium heat.  Beat the milk into the eggs and season lightly with salt.  Dip both sides of your bread in the mixture and place on a rack or just hold while the excess egg wash drips off.  Repeat until you have 4 sandwiches dipped and drop a Tbsp of butter in the pan, let it melt, bubble, stop bubbling (that’s when you know butter is ready to be cooked in) and gently drop your rounds in the pan.  Try to keep them from the center, as this is the hottest part of the pan (fire is in the middle, right?)  Cook until golden brown and flip.  Once they’re done, repeat the dip and cook with the remaining sandwiches.  Once completed, place all sandwiches on an oven-proof tray and stick in a 350 degree oven to finish warming through.  Plate the sandwiches and drop about a teaspoon (more if you like) of jam on top.  Enjoy!

Now, aioli is a little difficult at first, but with a little practice you won’t have to go out to buy that jar of worst foods mayo for your sandwich and burger needs.  Awesome!  Remember, this is all based on taste.  You can change the acids and seasonings to fit your dish.  But the egg yolk, oil, and an emulsifier (mustard in this case) must remain.

Aioli (Mayonaise!)
1 Egg Yolk
Dash of mustard powder (or tsp of Dijon)
Dash of Cayenne Pepper
Splash of Lemon Juice
Splash of White Wine Vinegar
Salt and Pepper to taste
½ Cup Canola Oil

When I first made this, it took two cooks.  One to drop the oil, and one to hold the bowl and whisk.  Since then I’ve learned the greatest trick in the world.  Take a saucepan and cover it with a dish towel.  Drop your mixing bowl in.  Bam!  A one-hand station.  In your bowl, combine all ingredients except the oil.  Whisk to combine (the bigger the whisk, the easier and quicker this will be).  Slowly, drop by drop, whisk in the oil.  You’ll notice the sauce starting to come together.  Keep going.  Not until the sauce is one emulsified liquid can you begin to add the oil in a slow steady stream.  If you do this too fast, the aioli will break and you’ll have to start over.  The mixture will get thicker as more oil is added.  Once all the oil is in taste it.  Yes, it’s okay to taste mayo.  Geez!  What does it need?  More salt?  More lemon?  It’s up to you.  We cook by feel and so should you.  If it’s too thick, thin it out with a tiny splash of water.  Kapow!  You got mayo, son!

Raspberry Jam
16oz Raspberries (frozen is cool too)
½ Cup Sugar
Water

Now, not all things are created equal.  Raspberries come in varying levels of sweetness (just like the ladies).  So you may not use all the sugar, you might need more.  Use that tongue!  Drop your berries in a small saucepan and cover them halfway with water.  Fire over a medium stove.  Once it gets to a simmer drop in half of the sugar and stir.  Continue to cook until the jam begins to break down (30-40 minutes).  Taste it.  But be careful, stuff is hot.  More sugar?  Add it.  Remember, the colder something will be served, the stronger the seasoning needs to be.  When you’re satisfied with the flavor, pull from the fire and strain the seeds out and add back a small spoonful of the pulp you strained out and stir to combine.  This is your thickening agent, or pectin.  Let this mixture chill.  It will thicken as it cools.  Enjoy that berry goodness.  Hey Frampton!  Do you like toast, too?  Cuz’ this is great on it.

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