Tomato And Blue Cheese Salsa Food

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

TOMATO AND BLUE CHEESE SALSA

Steps:

• Combine all the above ingredients in a medium bowl with a fork until ingredients are evenly coated with olive oil.
• Use to top steak, baked potatoes, whatever!
• Roquefort cheese is also a fine choice for this salsa.
• Cooking time is the time it takes to toast the walnuts in the oven. Very quick to put together.

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

HOMEMADE TOMATO SALSA

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate until serving.

BLUE CHEESE TOMATO SOUP

Steps:

• In a blender, combine 2 cups tomato juice, cream cheese, half of the blue cheese, onion, Worcestershire sauce, sugar, lemon juice, pepper and salt; process until smooth. Pour into a large bowl; stir in remaining tomato juice. Chill at least 1 hour. Top with garlic bread if desired and remaining blue cheese.

BLUE CHEESE, LEEK & CHICKEN PIE WITH TOMATO SALSA

Steps:

• Preheat oven to 200 degrees C.
• To make the pastry- mix the flour and butter.
• Add th egg, water and salt.
• Knead to a dough and rest in a cool place.
• To make the filling- saute the onion, leek and garlic lightly in olive oil and allow to cool.
• Combine the chicken mince, egg, herbs and cream, salt and pepper and bread in a food processor and blend.
• Add to the leek mixture.
• Cut cheese into small cubes and add to the mixture.
• Mix well.
• Roll out the pastry and line a 6 hole muffin tray.
• Fill with the mixture and re-roll the remaining pastry to fit on the top.
• Bake until golden brown, about 20 minutes.
• To make the salsa- dip tomatoes in boiling water for 2 seconds.
• Peel away skin and blend 2 tomatoes.
• Chop the remaining ones into cubes.
• Place in a saucepan, over a moderate heat with the blended tomatoes.
• Add vinegar and oil.
• Serve alongside the little pies.

GRILLED STEAK WITH TOMATO AND BLUE CHEESE 'SALSA'

Steps:

• Prepare grill or grillpan for high heat. Season steaks with 1/2 teaspoons of the salt and pepper to taste. Grill until brown on one side, 5 minutes. Turn; grill to desired doneness, about 5 more minutes for medium. Let steak rest 5 minutes.
• Meanwhile, combine green onions, tomatoes, cheese, walnuts, olive oil, minced chives and remaining 1/2 teaspoons of salt in a medium bowl with a fork until ingredients are evenly coated with olive oil. Serve steak, splitting each steak into 2 servings, topped with salsa and whole chives.