A Taste of Pennsylvania Cookbook

Pork Sliderswith Wisconsin Blue Cheese SauceSUPPLEMENTAL RECIPESInspired by Chef Ted Cizma© 2012 Wisconsin Milk Marketing Board, Inc.Yields: 4 Servings (2 sliders per serving)Combine all marinade ingredients. Whiskwell to mix. Place steaks in heavy resealableplastic bag. Pour marinade over. Seal andrefrigerate overnight.For sauce, sauté shallot and garlic in butteruntil limp. Add wine and let boil until winealmost totally evaporates. Add cream, bluecheese, thyme, salt and pepper. Turn heatto low and cook until mixture is reducedby half, about 10 minutes. Add vinegar totaste. Pour sauce into blender beaker andpurée until mixture is smooth. Cool.Remove steaks from marinade and wipedry. Grill outdoors or on stovetop untilcooked through.To assemble sliders, cut steaks in half.Place each piece on bottom of bun andtop with blue cheese sauce, arugula andbun tops.MARINADE:3⁄4 cup whole-grain honeymustard1 Tbsp. liquid from canof chipotle chiles inadobo sauce1 Tbsp. granulated garlic1 Tbsp. cilantro, minced1⁄8 cup rice wine vinegar1⁄4 cup shallots, sliced2 Tbsp. brown sugar, packedJuice and zest of 1 lime1⁄2 Tbsp. cracked black pepper4 8-oz. boneless pork steaks,preferably flatiron cutSAUCE:1 shallot, diced1 clove garlic, minced1⁄2 Tbsp. butter2 Tbsp. dry white wine1 3 ⁄4 cups heavy cream1 1 ⁄2 cups (about 8 oz.)Wisconsin Blue Cheese1 Tbsp. fresh thyme,chopped, or 1 ⁄2 tsp. driedthymeSalt and pepper to taste1 tsp. white distilled vinegaror to taste8 slider buns, preferably rye2 cups baby arugula89