Cheesy Moose "Bullwinkle" Sliders, Mini Brioche

Recipe from Chef Regan Reik Pier W Restaurant

© Jacqueline Church

Hors d'Oeuvres, jchurch
Sliders that you'll remember. Moose slider recipe from Executive Chef Regan Reik of Pier W Restaurant in Lakewood OH,

This recipe was one of four excellent starters at our Copper River Wild Salmon dinner in Cordova Alaska. Other items included razor clams. Grilled Halibut Cheeks in crisp wonton cones with avocado mash and organic tomato sorbet. Windy Bay Oysters rounded out our hors d'oeuvres.

If you want to replicate this menu at home, don't forget the granita instructions here. A tomato granita could make a good substitute for the sorbet here. Make a tomato water base by letting chopped fresh tomatoes drain in triple cheesecloth-lined colander, collecting the essence of the summer in a bowl - tomato water can be frozen in granitas or cubes for cocktails.

Chef Reik shares his recipe and as a bonus a recipe for his brioche buns. Wow, Thanks Chef!

Cheesy Moose “Bullwinkle” Sliders on Mini Brioche, with Spicy Aioli

Regan Reik, Executive Chef, Pier W Restaurant, Lakewood, Ohio

Serves 4

For the Burgers:

1 ½ lb ground Alaskan Moose Shoulder

1 T salt

1 tsp ground black pepper

2 whole eggs

1 tsp finely minced fresh garlic

For the Brioche Buns:

2 oz bread flour

½ oz dry active yeast

½ cup milk, lukewarm

5 whole eggs

1 lb. bread flour

1 oz sugar

1 tsp salt

8oz cubed, room temperature butter

1 whole egg, beaten

For the Aioli:

½ cup Hellman’s mayonnaise

2 T Frank’s red hot sauce

Zest of 1 lemon

Bon Appetit!


The copyright of the article Cheesy Moose "Bullwinkle" Sliders, Mini Brioche in Gourmet Food is owned by Jacqueline Church. Permission to republish Cheesy Moose "Bullwinkle" Sliders, Mini Brioche in print or online must be granted by the author in writing.


Hors d'Oeuvres, jchurch
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Chef Reik, Mark Hoover
 



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