BLUE CHEESE AND CHIVE BUTTER
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h10m
Yield about 26 tablespoons
Number Of Ingredients 5
Steps:
- Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
- Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.
GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
EASY BLUE CHEESE SAUCE PASTA
Steps:
- Gather the ingredients.
- Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the noodles.
- Turn the heat down to low and add the butter to the pot.
- When the butter has melted, add the noodles back to the pot and stir to coat.
- Slowly add the blue cheese, stirring the noodles so the cheese melts.
- As you add the cheese, also drizzle a little of the reserved pasta water over the noodles, using as much or as little as needed. The water will keep the noodles from clumping together and thin out the blue cheese as it melts so the sauce has a lighter, less-sticky texture.
- Once the blue cheese has mostly melted, stir in the parsley. Add salt to taste.
- Serve immediately and enjoy!
Nutrition Facts : Calories 274 kcal, Carbohydrate 19 g, Cholesterol 43 mg, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, Sodium 432 mg, Sugar 1 g, Fat 17 g, ServingSize 1 jar (4 servings), UnsaturatedFat 0 g
WICKED BLUE CHEESE BUTTER
Make and share this Wicked Blue Cheese Butter recipe from Food.com.
Provided by Annacia
Categories Very Low Carbs
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
- With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
- Roll the foil or paper up lengthwise to create a little cylinder of butter.
- Seal the ends of the cylinder and freeze for at least 1 hour before using.
- Cut with a warm knife.
BLUE CHEESE SAUCE, FOR STEAK
This easy recipe shows you how to make a delicious blue cheese sauce, to accompany any type of steak you wish.
Provided by Gav
Categories Mains
Time 12m
Number Of Ingredients 7
Steps:
- Melt the butter in the pan and add the chopped shallot. Cook the shallot for about 5 minutes on a low to medium heat, stirring regularly.
- Then add the white wine and wait until it has reduced (about 1-2 minutes). Then add the blue cheese to the pan and wait until it has all melted before adding the cream.
- Stir well and heat for about one minute, seasoning with black pepper to suit. You will not need to add any salt, as the cheese is already very salty. Finally, garnish with the chives.
- Serve up separately, or on top of the steak as required.
Nutrition Facts : Calories 584 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 51 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 33 grams saturated fat, ServingSize 1, Sodium 1518 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
BLUE CHEESE BITES
Canned biscuits, butter and blue cheese. Voila, a nice appetizer. Rich and so good and easy!
Provided by Ingrid
Categories Appetizers and Snacks Pastries
Time 20m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
- Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
- Bake for 8 to 10 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 12.5 g, Cholesterol 35.3 mg, Fat 17.1 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 542.8 mg, Sugar 2.1 g
GARLICKY BLUE CHEESE STEAK
Deliciously grilled steak topped with both garlic and blue cheese butter! This recipe was made in a Panasonic CIO.
Provided by Arizona Desert Flower
Categories Trusted Brands: Recipes and Tips Panasonic
Time 24m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
- Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
- Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
- Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 1.7 g, Cholesterol 154.6 mg, Fat 37.4 g, Fiber 0.1 g, Protein 42.9 g, SaturatedFat 19.1 g, Sodium 441.9 mg, Sugar 0.1 g
BLUE CHEESE BUTTER FOR STEAKS
Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.
Provided by Chumleyathome
Categories Very Low Carbs
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Serve on top of the steaks.
- Refrigerate leftover in an airtight container in the fridge.
Nutrition Facts : Calories 305.7, Fat 31.1, SaturatedFat 19.9, Cholesterol 82.2, Sodium 559.1, Carbohydrate 1.2, Sugar 0.2, Protein 6.4
BLUE CHEESE BUTTER
Categories Condiment/Spread Cheese No-Cook Vegetarian Quick & Easy Blue Cheese Port Fall Gourmet
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Gently mash together all ingredients in a bowl with a fork, leaving some texture.
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- What has some folks running for the hills attracts many foodies like no other lover: blue cheese. Add steak to the lineup and you have two elements that pair beautifully with wine as well as with each other. But since blue cheese’s “stinky feet” reputation proves difficult for some to overcome, measures can be taken to wean one’s way from resistance to tolerance to liking then loving. Perhaps haters can start with a dressing lightly flavored with blue cheese, then spread a creamy brie version (like Cambazola) on toasted, buttered bread. Next, Gorgonzola crumbles on crackers with prosciutto. Finally, full-on, hard blue cheese cut with butter on a New York strip steak.
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- Scoop the mixture onto some plastic wrap on a flat surface. Roll up the blue cheese butter in the plastic wrap, pressing and forming it into a log.
- Chill for at least a couple of hours before serving. This will keep in the fridge for the life of the blue cheese (check the expiration date) or can be frozen.
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Servings 24Total Time 10 minsCategory Side DishesCalories 42 per serving
- In a large bowl, mash softened butter with a fork or cream the butter using the paddle attachment of a stand mixer. Add the blue cheese crumbles then mix until the blue cheese is completely incorporated with the butter. Add herbs, garlic powder and pepper, mix until combined.
- Lay a 12" long piece of plastic wrap across the countertop and mound the butter in the center. Fold the sides of the plastic over the top of the butter and press it out gently to form into a cylinder. Twist the ends of the plastic wrap to tighten the wrap against the butter—almost like making a sausage.
- Refrigerate until firm then unwrap and cut the butter into slices. Place the blue cheese butter on top of freshly grilled steak, steamed veggies, baked potatoes, or anything else you can imagine. Enjoy!
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- In a small bowl, blend the butter with the Gorgonzola cheese, minced shallot, chopped tarragon and Worcestershire sauce. Season the blue cheese butter with salt and pepper.
- Light a grill or preheat a grill pan. Brush the flat iron steaks with canola oil and season with salt and pepper. Grill the steaks over high heat until they are lightly charred on the bottoms, about 4 minutes. Turn the steaks, brush with 1 tablespoon of the blue cheese butter and grill until medium-rare, 3 to 4 minutes more. Let the grilled steaks rest on a cutting board for 10 minutes. Thinly slice the steaks across the grain and serve with the remaining blue cheese butter on the side.
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- Place butter into a microwave safe bowl and heat on High for 1 minute. Remove bowl from microwave and move to work station
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4/5 (5)Total Time 20 minsCuisine AmericanCalories 700 per serving
- Cream the Unsalted Butter (1/2 cup) in a bowl then add the Blue Cheese (4 ounce), Worcestershire Sauce (1 teaspoon), Salt (to taste), and Ground Black Pepper (to taste). Cream again until smooth. Wrap the butter in plastic and freeze until firm.
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- Season the steaks to taste on both sides with salt and pepper. Carefully place the steaks on the hot grill pan and grill for 2 minutes per side.
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- Allow one stick ( 1/2 cup) butter to come to room temperature. You can speed that up some with the microwave.
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- How It's Made. The promotion of mold on the inside of the cheese is done by piercing the cheese with long needles to create air passages that allow mold to grow.
- The Salt. Blue cheeses often have a salty bite. That's because salt is added to act as a preservative and keep any bad bacteria from growing. It's also why blue cheeses taste amazing with sweet wines or when drizzled with honey.
- Age Matters. How long blue cheese ages makes a big difference in the outcome. The longer it ages, the drier it gets. For example, a Gorgonzola Dolce is aged for about two months, and is very creamy; whereas Gorgonzola Piccante is aged for six months, making it more crumbly.
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