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Showing results for tags 'Bleu Cheese'.
I made some bleu cheese compound butter to use on some ribeye steaks last night and though I'd share this recipe with you: Bleu Cheese Compound Butter 3/4 lb unsalted butter (12oz/3 sticks), softened 1/2 lb crumbled bleu cheese (8oz) 2 tablespoons stone ground mustard 1 tablespoon finely chopped fresh thyme (or 1 tsp dried thyme) 1/2 tablespoon finely chopped fresh oregano (or 1 tsp dried oregano) 1/2 teaspoon garlic powder Cream then butter and then fold in the rest of the ingredients. You can do this in a food processor but I recommend folding in the crumbled bleu cheese by hand so it maintains it's 'crumbled' nature in the compound butter. Dump it out on saran wrap and roll it up and then twist it into a tube. Slice off as needed and store in the freezer when not in use... I like to use a slice of this on a big steak.... it's awesome!
I know that a good steak, properly prepared and cooked doesn't need sauce or toppings etc, but whenever we have been served Beef Tenderloin, I have found this to be a big help. I simply find some good blue cheese and let it come close to room temperature. I match that with an equal amount of slightly chilled butter. I take a minute or two to cream them together well and then spoon them out onto cellophane (use a generous piece). Form the mix into a tube similar to a roll of quarters, by however long needed. Wrap the cello like a sausage casing and turn the ends to create a nice tight tube of Blue Cheese Buttah. Then toss it into the fridge. An hour later, just before the tenderloins are done, slice a piece onto the top of each steak. Let it melt for a minute and enjoy! I usually keep a roll in the door of the freezer, ready to go. Very decadent.
Buffalo Chicken Nacho-Style Potato Chips Well today I was in the mood to try something new. So I decided to cook some Buffalo Chicken Nacho-Style Potato Chips. This is quite simple appetiser to make and its pretty quick to put together and pretty yummy!! This recipe also uses Dizzy Pig Jamaican Firewalk which gives it a nice little punch of heat! When I started cooking I noticed that I was out of scallions onions so I had to do this recipe without them. Ingredients: - 1 chicken breast - 6-8 slices of bacon, cooked and crumbled - ¼ cup sour cream - 3-4 teaspoons of buffalo wing sauce, adjust to your taste - ½ cup bleu cheese - ½ cup scallions, chopped - homemade potato chips or regular ones - Dizzy Pig Jamaican Firewalk - 1/2 cup grated mozilla cheese optional Directions: 1. Pre-heat your BBQ to 375 degrees Fahrenheit 2. Season your chicken breast with Jamaican Firewalk from Dizzy Pig Rubs and cook until no longer pink on the BBQ grill. Set aside and allow to cool, then shred. 3. Tinley slice potatoes ( I prefer red potatoes or russets) into tin chip slices then seasoned them with a little Jamaican Firewalk from Dizzy Pig Rubs (put rub to taste and remember Jamaican Firewalk packs a punch of heat) and cook them in a frying pan with a little bit of canola oil till they are golden. If you're in a hurry you can fry them in the deep fat fryer or use regular plain chips! 4. For Kamado Joe owners put the heat deflector with the stone in the top position and place pizza stone on top. For Big Green Egg users place the plate setter with legs down with pizza stone. For regular propane or other charcoal BBQ place pizza stone on top of Grill. 5. Now you want to bring BBQ temp to 425 Degrees Fahrenheit and let the heat settle. 6. In a small bowl mix together sour cream and wing sauce. 7. Lay potato chips on Pars man Paper with little to no overlap. Drizzle with wing sauce and then top with chicken, bacon, bleu cheese, scallions, and optional grated Mozilla cheese. 8. With Pizza peel place on the BBQ pizza stone with lid close for 6-8 minutes or until bleu cheese starts to bubble. NOTES: If you don't like using store made rubs you can use the following rub recipe which I also find pretty good to use with this nacho recipe. Basic Chicken Rub Ingredients: · 1 tablespoon onion powder · 1 tablespoon garlic powder · 1 tablespoon salt · 2 teaspoons whole mustard seeds · 1 teaspoon sage · 1 teaspoon thyme · 1 teaspoon paprika · 1 teaspoon black pepper Now mix all the ingredients and store in air tight container. It can keep for up to six month! Happy Grilling!