MARINATED ASPARAGUS WITH BLUE CHEESE
Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We're blue cheese fans, but you might like Parmesan or feta. -Susan Vaith, Jacksonville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 136 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
GRILLED PESTO MARINATED SKIRT STEAK WITH BLUE CHEESE FONDUE
Cook's note: You can make this sauce a couple of hours in advance but reheat it very slowly to prevent separation. A number of cheeses can be substituted for the Cambozola; try Brie, Blue cheese or aged English Cheddar. Alternatively, use this sauce as a base for lasagna, tossed with pasta and steamed asparagus, or spooned over grilled steak for a stunning accent.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Soak 15 wooden skewers in cold water for 30 minutes. Heat the grill.
- Thread the meat onto skewers, season with salt and pepper, and coat with the pesto. Grill to desired doneness. You can also cook the meat to medium rare then finish it off in the oven just before the party.
- In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.
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.
MARINATED CHEESE
This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!
Provided by trish555
Categories Appetizers and Snacks Cheese
Time 8h20m
Yield 16
Number Of Ingredients 12
Steps:
- In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
- Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
- To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g
ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS
Provided by Molly Stevens
Categories Food Processor Garlic Herb Lamb Onion Vegetable Freeze/Chill Marinate Roast Sauté Lamb Chop Asparagus Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For charmoula:
- Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
- For lamb:
- Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
- Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
- Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
- Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
- Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.
ASPARAGUS APPETIZERS
A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.
Provided by DALEPFEFFER
Categories Appetizers and Snacks Vegetable
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Trim crusts from bread, and flatten slightly with a rolling pin.
- In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
- Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
- To serve, preheat oven to 400 degrees F (205 degrees C).
- Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g
BALSAMIC STEAK AND BLUE CHEESE SALAD
Make and share this Balsamic Steak and Blue Cheese Salad recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 minutes to marinate.
- Preheat grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 minute on each side for medium doneness (160°F). Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 minute or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
- Place greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.
Nutrition Facts : Calories 849.9, Fat 61.2, SaturatedFat 23.2, Cholesterol 178.4, Sodium 627.3, Carbohydrate 20, Fiber 7.8, Sugar 10, Protein 57.8
MARINATED CREOLE STEAKS (STEAK STRIPS)
Marinated in bourbon and grilled with creole seasonings. Quick and easy. Good served with a steamed vegetable medley of asparagus, baby carrots, zucchini, yellow squash and radishes.
Provided by littleturtle
Categories Steak
Time 5h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Marinate beef in bourbon for at least 1 hour (up to 8 hours) in the refrigerator.
- Remove from marinade, and pat dry with paper towels.
- Combine all remaining ingredients, mixing well; press evenly into both sides of steak.
- Grill 12-14 minutes at 140F for rare or 160F for medium, turning once.
- Serve as whole steaks or cut steak diagonally into thin slices.
Nutrition Facts : Calories 537.7, Fat 11.4, SaturatedFat 4.4, Cholesterol 69.2, Sodium 58.4, Carbohydrate 1, Fiber 0.5, Sugar 0.1, Protein 24.5
ASPARAGUS & CHEESE TART
Bring together seasonal British flavours in this springtime quiche
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
ARTICHOKE-BLUE CHEESE BISQUE
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add artichokes, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.
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