Roast Beef Blue Cheese And Caramelised Onion Bagels Food

BEEF BURGERS WITH BLUE CHEESE AND CARAMELIZED ONIONS

Steps:

• Prepare a medium-high gas or charcoal grill fire.
• Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring often, until golden and soft, about 20 minutes; reduce the heat to low if the onions begin to brown too quickly.
• Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard, and Worcestershire sauce with your hands. Form the mixture into four 1/2-inch-thick patties.
• Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip the burgers and top with the cheese. Cover and continue to cook until an instant-read thermometer inserted into a burger registers 130°F for medium rare, about 4 minutes more, or 145°F for medium, about 6 minutes more.
• When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through, 1 to 2 minutes. Serve the burgers in the rolls, topped with the caramelized onions.

ROAST BEEF, BLUE CHEESE AND CARAMELISED ONION BAGELS

Steps:

• Making the Caramelised Onions: Heat the oil in a large, preferably non-stick, pan; add the onions (and garlic if you are including garlic) and cook, stirring, over a low to medium heat, until they have softened; add the brown sugar and continue stirring until the sugar has dissolved; season with salt and pepper, to taste.
• Remove from the heat and stir the shredded beef in with the onions (and garlic); and cover to keep warm.
• Cut the rind from the cheese, coarsely chop the cheese; place in a blender, add the mayonnaise and blend until smooth; add the salt and pepper.
• Using a serrated edge knife, halve the bagels, place them on an oven tray and grill them on each side until they are toasted.
• Assembling the Bagels: Spread the cheese mixture over the cut sides of the bagels and to the bottom half of the bagels add the lettuce or baby spinach leaves, the tomato slices (and a sprinkling of salt, pepper and basil if using) and the beef and onions, finishing with the top of the bagel. If you have any of the cheese mixture left, add it on top of the beef and onions before placing the bagel top back in place.

ROAST BEEF AND BLUE CHEESE ROLL-UP

Steps:

• Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
• Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
• To serve, trim the ends and halve the rolls, crosswise.

BEEF GOULASH WITH BLUE CHEESE

Steps:

• Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
• Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
• To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
• Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
• Top the goulash with blue cheese crumbles and herbs, and serve.

CARAMELIZED ONION AND CHEESE BAGEL SWIRLS

Steps:

• Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes. Switch the paddle attachment to the dough hook. Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer. Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes. Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour. Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool. Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes. Set aside to cool. Mix the cream cheese and Gouda in a medium bowl until well combined. Crumble in the bacon and stir in the caramelized onions, parsley and tarragon. Preheat the oven to 375 degrees F. Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides. Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls. Place the rolls on a parchment paper-lined baking sheet. Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds. Bake until golden brown and the filling is bubbly, 10 to 12 minutes. Drizzle the Cream Cheese and Chive Drizzle over the top
• Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms. Mix in the yogurt until smooth, about 1 minute. Fold in the chives and season with salt and pepper.

ROAST BEEF WITH CARAMELISED ONION GRAVY

Steps:

• Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
• Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
• Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
• For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

BEEF, CHEESE, AND NOODLE BAKE

Steps:

• Preheat over to 350.
• Cook pasta, drain and set aside.
• Saute onion, carrot, and garlic for about 3 minutes.
• Add ground beef and brown breaking up the meat.
• Add tomato sauce, 1/2 tsp salt, and pepper.
• Continue to cook for about 2 minutes.
• Add macaroni.
• Put mixture into a 11 x 7 baking dish that has been sprayed with cooking spray.
• Heat milk, flour, remaining 1/2 tsp salt, and nutmeg over medium heat whisking constantly for about 2 minutes, until smooth and thickening.
• Stir in 1 cup of grated cheese until smooth.
• Pour cheese mixture over pasta and stir in to blend.
• Spread remaining cheese over the top.
• Bake for 20 minutes or until cheese is starting to brown.
• Let sit for about 5 minutes before serving.

BLUE CHEESE ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mash the blue cheese with a fork. Whisk in sour cream and mayonnaise; season with salt and pepper. Spread over one side of each slice of bread., On four slices, layer roast beef, red peppers and lettuce; top with remaining bread.

ONION BAGELS

Steps:

• Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
• Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
• Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
• Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
• Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
• Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
• Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
• Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
• Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
• Combine egg yolk with 1 tablespoon water and brush on top of bagels.
• Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
• **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.

GRILLED BEEF SANDWICH WITH CARAMELIZED ONIONS AND BLUE CHEESE HO

Steps:

• In a small bowl, mix together the sour cream, mustard, horseradish, salt and pepper.
• Stir in blue cheese. Set aside.
• Meanwhile, heat a medium skillet over medium high heat.
• Add the oil, then the onions.
• Season lightly with salt and pepper.
• Saute until very tender and golden, stirring often.
• To make the sandwiches, split the rolls in half.
• Place beef slices on bottom half.
• Top with some onions, then some sauce.
• Top with the other half of the roll.
• Wrap in paper towels and heat in microwave 45 seconds or until meat is warm.
• If desired, remove the top roll and garnish with greens and/or additional blue cheese. Serve immediately.
• Note: If using freshly grilled steak, omit microwave heating and just heat the rolls.

ROAST BEEF BAGEL SANDWICH - "THE TERRAPIN"

Steps:

• Place roast beef on bottom half of bagel. Top with smoked cheddar. Top with mayonnaise and mustard (if desired), and finish with alfalfa sprouts.
• Spread cream cheese on top half of bagel, and place atop sandwich.
• This is absolutely delicious if you have a steamer available - however a George Foreman grill or a toaster oven for a few minutes will warm the sandwich also.

BEEF, BLUE CHEESE AND SPINACH QUESADILLAS

Steps:

• Stir together the beef and taco sauce.
• Lay 2 tortillas flat and divide beef mixture between them.
• Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
• Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
• Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.

BLUE CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

GRILLED BEEF & BLUE CHEESE SANDWICHES

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
• Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.

A.1. ROAST BEEF, CHEDDAR, AND CARAMELIZED ONION GRILLED CHEESE

Steps:

• Butter outside of bread slices, spread inside of each slice of bread with 2 tbsp A1 Sauce. Top one slice with ¼ lb of the roast beef, followed by 4 tbsp caramelized onions, and then finally ½ cup of shredded cheddar cheese. Top with other slice of bread, and repeat to make four sandwiches.
• Spray a large skillet with cooking spray and heat over medium heat. Carefully place one sandwich (or two if you can fit them) in the hot skillet, brown on one side (about 60 seconds), flip, press slightly, and brown on other side (another 30-60 seconds). Repeat with rest of sandwiches. Cut on diagonal. Dig in!