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Fried Manchego

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Fried Manchego

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Fried Manchego


Submitted by Corporate Chef Andy Stewart

(Cranberry Compote / Black Pepper Pears / Brussels Sprouts Slaw)
Ingredients
Cranberry Compote
Black Pepper Pears
Brussels Sprout Slaw
  • 2 cups Brussels sprouts, halved, cored and all dark green leaves removed
  • 1/4 cup carrot, finely shredded
  • 1 small shallot, sliced very thin
  • 2 tablespoons dried cranberries, chopped
  • 1/4 cup Fustini's Cranberry balsamic vinegar
  • 2 tablespoons Great Lakes Honey
  • salt and pepper


Directions

Step 1. 

Dust cheese slices in corn starch shaking off any excess. Whisk together egg and spices. Dip slices into egg then bread crumbs and set aside. Heat EVOO in large skillet over low heat. Once hot, fry cheese until brown on each side, 2 minutes. Drain on paper towels, then serve.


Step 2.  Cranberry Compote

Place all into a small pot and bring to a simmer over low heat. Cook, stirring occasionally, until cranberries have broken and sauce has thickened, 30 to 40 minutes. Cool to room temperature before serving.


Step 3.  Black Pepper Pears

Place black pepper onto the work surface and press into the cut side of each pear.  Heat olive oil in a large skillet over moderately high heat. Once hot, carefully place pears into oil, pepper side down.  Cook for several minutes or until pears is browned. Remove from pan and let cool. Once cool, slice thinly.


Step 4.  Brussels Sprout Slaw

Finely shred sprouts and add to carrots, shallot and cranberries. Place vinegar in a bowl and add honey, salt and pepper and whisk until honey is dissolved. Pour over sprouts and refrigerate 2 hours. Strain before using.




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