STEAKS AND STILTON SAUCE
Steps:
- Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
- When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
- Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
STILTON BUTTER
Made in just minutes, this versatile Stilton butter adds punch to steaks, poultry or grilled fish - it also keeps well in the freezer.
Provided by English_Rose
Categories European
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mash the butter, Stilton, parsley and garlic together with a fork until well combined; season to taste.
- Spoon the butter on to a small square of parchment paper and roll into a cylinder about 1 1/2in thick. Twist the ends to secure. Chill for at least 1 hour to firm up before using, or freeze.
Nutrition Facts : Calories 255.1, Fat 24.3, SaturatedFat 15.6, Cholesterol 63.9, Sodium 624.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 8.4
BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
- For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
- Preheat the oven to 400 degrees F.
- Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
POTTED STILTON
Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns - it's great on toast
Provided by Cassie Best
Categories Dinner, Starter
Time 17m
Yield Makes 1 large ramekin
Number Of Ingredients 4
Steps:
- Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
- Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.
Nutrition Facts : Calories 125 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Protein 3 grams protein, Sodium 0.4 milligram of sodium
STRIP STEAK WITH STILTON-PORT BUTTER
Make and share this Strip Steak With Stilton-Port Butter recipe from Food.com.
Provided by Chef Shadows
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place the butter in a food processor bowl and run until smooth.
- Add the cheese and wine.
- Pulse until blended.
- Place on a small piece of wax paper or parchment.
- Roll into a 1-inch cylinder.
- Refrigerate.
- Grill the steaks to the desired temperature.
- Top each steak with a few 1/4-inch slices of the butter.
- Serve warm.
Nutrition Facts : Calories 842.7, Fat 61.7, SaturatedFat 35.8, Cholesterol 307.7, Sodium 661.3, Carbohydrate 0.4, Sugar 0.2, Protein 69.1
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