|
cashew butter, pepper jelly & duck
sandwich
Chef Susan Spicer of Bayona – New Orleans, LA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Marinated Red Onions
- 2 red onions, sliced into very thin rings
- Salt & pepper, to taste
- ¼ cup sherry vinegar
- ¼ cup olive oil
Cashew Butter
- 1 cup cashews, chopped
- ½ cup peanuts, chopped
- 3 Tablespoons honey
- 1 Tablespoon molasses
- 4 Tablespoons softened butter
Apple-Celery Salad
- 1 Granny Smith apple
- 2 ribs celery heart
- 1 shallot, minced
- 2 Tablespoons olive oil
- 1 Tablespoon walnut vinegar
- Pinch of salt
Sandwiches
- 8 slices whole grain bread
- 2 teaspoons softened butter
- ¾ cup hot pepper jelly *
- ¾ cup cashew butter, room temperature
- 1 pound smoked duck, shredded
- 4 ounces marinated red onions
- Salt & pepper, to taste
Method:
For Onions:
Season onions with salt & pepper. Grill rings until just tender.
Remove from heat and immediately toss with vinegar and olive oil.
For Cashew Butter:
Roast cashews & peanuts. In food processor, combine nuts, honey,
molasses and salt. Puree. Add softened butter. Puree to desired
consistency. You may need to add a splash of warm water. Cashew
butter will be soft while warm and will stiffen up as it chills.
For Apple-Celery Salad:
Peel, core and slice apples very thin. Slice celery hearts thin
on the bias. Toss with shallots, vinegar, olive oil and salt.
For Sandwiches:
Preheat oven to 400°F. Spread softened butter on both sides
of each slice of bread. Grill on each side 1 minute or until toasted,
but not too dark. Spread four slices with cashew butter, and other
4 with pepper jelly. Heat duck meat and onions in oven until sizzling
hot. Divide meat and onions between 4 sandwiches. Put sandwiches
together and slice in half. Serve with apple-celery salad.
*Sold in specialty supermarkets
|
