Corn On The Cobb Salad Wrap With Grilled Onion Blue Cheese Dressing Food

COBB SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
• For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil.
• Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
• For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
• Drizzle the blue cheese dressing all over the salad and serve.

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

CURTIS BLUE CHEESE DRESSING

Steps:

• Mix all ingredients together in a bowl. Serve with choice of salad.
• TIP: CHOPPED SALAD IN ENDIVE LEAVES
• Finely chop your favorite salad fixings such as peppers, cucumbers, onion, blue cheese and mix with your favorite vinaigrette. Separate endive leaves to equal lengths and fill for hors douevres, right before serving

SLOW ROASTED CORN WITH BLUE CHEESE COMPOUND BUTTER

Steps:

• Heat a grill for indirect cooking. Soak corn in water for 5 minutes. This will prevent husks from burning, and will allow for slow roasting of grilled corn. Place corn near indirect medium heat of grill. Place cover on grill and cook for about 5 minutes. Remove cover and rotate corn. Cook for another 5 minutes or until cooked to your liking. If you want to caramelize the corn kernels, peel back the corn husk and place husk back on grill and cook until corn kernels are a golden brown color.
• In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently blend with a wooden spoon until all is incorporated. Taste for seasoning and add salt if desired. With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter. Roll the logs up in the foil and carefully twist the ends of the foil so that the butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving. From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc. Remove the foil then place on hot corn, steaks, and chops from the oven or grill. Yield: enough for 20 portions.

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Steps:

• Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
• Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

COBB SALAD WRAPS

Steps:

• In a small bowl, combine chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in oil. Pour over the chicken mixture; toss to coat. , Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomato; roll up.