blue cheese

Course: 
 

  • 1 trimmed beef tenderloin (about 4 pounds)
  • salt and pepper to taste
  • 3/4 teaspoon dried thyme leaves, in all
  • 2½ cups crumbled blue cheese, in all 
  • 1/3 cup plain dry bread crumbs
  • 3 tablespoons olive oil, in all
  • 1 cup port wine
  • 1 cup plus 2 quarts chicken broth, in all
  • 1 large onion, chopped
  • 1 pound pearl barley
  • 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
  • 1 cup dry white wine
  • 7 ounces prewashed baby spinach
  • 1 cup coarsely grated Parmesan cheese
  • 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

Beef Tenderloin with Blue Cheese

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Course: 
  • 11 tablespoon unsalted butter, melted
  • ​12 oz. pasta, such as rigatoni
  • ​2 slices crustless white bread
  • ​2  teaspoon minced fresh thyme
  • ​1 small onion, minced
  • ​1/2 cup flour
  • 3 cups milk
  • 2 cups heavy cream
  • 12 oz. grated sharp cheddar cheese
  • 8 oz. cooked ham (any variety will do) roughly chopped
  • 3 oz. blue cheese, crumbled
  • 1/2 cup minced flat-leaf parsley
  • ​1/4 teaspoon hot sauce
  • ​4 scallions, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg 
  • 8 oz. cooked ham

Mac & Cheese with Ham

 

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Course: 
For the Port Reduction
  • 2 cups Ruby Port (500 ml)
  • 1/2 cup superfine granulated sugar
  • 1½ teaspoons whole black peppercorns
  • 2 fresh Rosemary Sprigs

 

For the Stilton Butter

  • 1 lb. unsalted sweet cream butter
  • 1 cup Stilton Blue cheese, crumbled
  • 1/2 cup crisp bacon, chopped fine
  • 1 sprig Rosemary, chopped fine

 

For the Shrimp

  • 4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
  • 16 Wild Caught (10/15 Count) Louisiana Shrimp
  • 1 tablespoon extra-virgin olive oil
  • 6 oz Stilton Butter 
  • 1 recipe Port Reduction

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

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