Smoked Brisket and Blue Cheese Croquettes with Honey BBQ Sauce

Directions

1. For the Honey BBQ Sauce:
2. In a medium saucepan, combine the ketchup, honey, apple cider vinegar, molasses, Worcestershire sauce, soy sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt, then mix everything together.
3. Bring the mixture to a simmer over medium heat, then reduce the heat to low.
4. Cover and simmer for about 15 minutes, stirring occasionally, until the sauce thickens.
5. Remove from the heat and cool completely before using.
6. Store the cooled BBQ sauce in an airtight container in the refrigerator. 
   
   
7. For the Blue Cheese Mornay:
8. Add the butter to a medium pot and place it over medium heat.
9. Once the butter is melted, add the flour and cook, stirring constantly with a wooden spoon, for 4 minutes.
10. Slowly pour in the milk and whisk until smooth.
11. Continue cooking and stirring until the mixture comes to a simmer.
12. Remove from heat and stir in the blue cheese, salt, and pepper.
13. Set aside.
    
    
14. For the Smoked Brisket and Blue Cheese Croquettes:
15. Add the shredded brisket and blue cheese Mornay to a medium bowl and mix well using your hands. 
16. Line a 9-inch square baking dish with plastic wrap. 
17. Spoon the brisket mixture into the prepared baking dish and smooth out evenly using the back of a spoon, pressing down as you work. Cover with plastic wrap.
18. Cut a square of cardboard that will fit inside the baking dish, then place it over the mixture. Place a few cans or something heavy on top, and refrigerate overnight.
19. The next day, uncover the brisket mixture and transfer to a cutting board.
20. Cut the pressed mixture vertically in half, then cut horizontally in half. Cut each quarter the same way so you end up with 16 even-sized croquettes. Place the croquettes on a parchment-lined baking sheet and freeze for one hour.
21. About 10 minutes before the hour is up, prepare your breading station. Add the flour to one bowl, the eggs to another, and finally mix the Italian breadcrumbs and panko in a third bowl.
22. Dip each croquette in the flour so that it’s evenly coated all over, then dip into the egg, then into the breadcrumb mixture, pressing the breadcrumbs in.
23. Working in batches to prevent crowding, carefully drop the croquettes into the oil and fry for 2-3 minutes, or until golden brown.
24. Strain the croquettes onto a plate lined with paper towels and season immediately with salt. 
25. Repeat until all the croquettes are fried.
26. For Assembly:
27. Arrange the croquettes on a plate and spoon some of the honey BBQ sauce over each piece.
28. Top each croquette with a bit of Saputo's Alexis de Portneuf Blue Cheese Crumble, some chives, and serve.