close

Privacy guaranteed - Your email is not shared with anyone.

Best Ways to Use Blue Cheese?

Discussion in 'Food Forum' started by jeremy54b, Jul 11, 2004.

  1. jeremy54b

    jeremy54b Merely Here...

    Messages:
    416
    Likes Received:
    0
    Joined:
    May 17, 2002
    Location:
    Eastern WA
    Just wondering what everyone else uses Blue Cheese for. So far, I have used it to put on salads, melt over burgers and just snack on. Bring out those recipes!
     
  2. Fireman64

    Fireman64 REALIST

    Messages:
    102
    Likes Received:
    0
    Joined:
    Jan 1, 2003
    Dressing and straight.
     

  3. Dandapani

    Dandapani

    Messages:
    8,216
    Likes Received:
    13
    Joined:
    Mar 24, 2004
    Location:
    Gulf side Florida
    Grill some nice steaks, while still hot off the grill sprinkle crumbled blue cheese bits all over the top. Yum!
     
  4. Mild Bill

    Mild Bill Millennium Member

    Messages:
    2,748
    Likes Received:
    5
    Joined:
    Oct 18, 1999
    Location:
    Tampa, Florida
    Pick up some Stilton babaaay!!

    It's a type of blue cheese from England...

    Wonderful eaten with grapes, like many "aggressive" cheeses...

    ;c
     
  5. Tennessee Slim

    Tennessee Slim Señor Member CLM

    Messages:
    4,413
    Likes Received:
    0
    Joined:
    Apr 14, 2004
    Location:
    Mucus City, USA
    Steak topping, crepes, dips, dressings, pates and my favorite:

    Black & Bleu Pasta

    Start with fresh pasta and good, homemade marinara. Top with blackened jumbo shrimp (Paul Prudhome's blackened seafood seasonings, if you don’t make your own) and crumbled bleu cheese. The tartness of the bleu cheese is balanced by the sweetness of the marinara and the spiciness of the blackened shrimp.

    Great with a cold glass of Gewürztraminer.
     
  6. AAshooter

    AAshooter

    Messages:
    1,753
    Likes Received:
    0
    Joined:
    Nov 1, 2000
    Location:
    Kalifornia
    From our friends at Weber . . . it is good!

    Prime Rib with Garlic and Blue Cheese Dressing

    Ask your butcher to remove the bones from the prime rib and tie them back on, so you get both the irreplaceable flavor of roasted bones and the convenience of easily removing them prior to carving.

    1 standing prime rib roast (2 to 3 ribs), 5 to 6 pounds, trimmed of excess fat

    6 large garlic cloves
    1/4 cup fresh rosemary leaves
    1/2 cup fresh basil leaves
    2 teaspoons kosher salt
    2 teaspoons freshly ground black pepper
    3 tablespoons Dijon mustard
    3 tablespoons extra-virgin olive oil

    For the dressing:

    3/4 cup heavy cream
    1 medium garlic clove, thinly sliced
    6 ounces blue cheese, crumbled
    Freshly ground black pepper


    Remove the roast from the refrigerator 30 to 40 minutes before grilling.

    In a food processor finely mince the garlic, rosemary, basil, salt, and pepper. Add the mustard and olive oil, and process to form a paste. Smear the paste all over the top of the roast, above the trimmed layer of fat.

    Grill the roast, with the bone side facing the cooking grate, over Indirect Medium heat until the internal temperature reaches 135ºF. for medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast from the grill to a cutting board. Cut the strings and remove the bones. Cover the roast loosely with aluminum foil, and allow to rest for 20 to 30 minutes. The internal temperature will rise 5°F to 10°F during this time.

    Meanwhile, make the dressing. Place the cream and garlic in a small saucepan. Bring the cream to a boil, and then simmer until it easily coats the back of a spoon, 5 to 10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper to taste. Set aside.

    Carve meat into slices. Serve warm with the dressing.

    Makes 6 to 8 servings.
     
  7. Wulfenite

    Wulfenite The King

    Messages:
    1,862
    Likes Received:
    5
    Joined:
    Jun 1, 2000
    Location:
    Pretty Fly for a White Guy
    Geet a nice think sirloin. Using a sharp paring knife cut into the side. Work the knife side to side to cut a pocket in the stake but try to keep the mouth of the pocked narrow. Stuff the pocket with the BG and BBQ with plenty of crushed black pepper and garlid powder on the outside.
     
  8. USMCSKI

    USMCSKI Sgt USMC 97-02

    Messages:
    508
    Likes Received:
    0
    Joined:
    Feb 11, 2001
    Location:
    NC
    Blue cheese & bacon on a hamburger seasoned with cajun seasoning ,fresh lettuce,tomato and onion.....mmmmmmmmmmmmmmmmm

    my mouth is watering just thinking about it!
     
  9. failsafe

    failsafe

    Messages:
    3,045
    Likes Received:
    30
    Joined:
    Oct 25, 2003
    Location:
    Missouri
    The next time you have a BLT, crumble some bleu cheese over the top..
    Also fresh home grown tomatoes, sliced, with fresh chopped sweet basil, minced garlic and extra virgin olive oil, salt to tase...Mix all together, put on lightly toasted Italian bread and top with Bleu Cheese brumbs..
    My favorite brand of BC is Maytag....
     
  10. nickg

    nickg

    Messages:
    640
    Likes Received:
    0
    Joined:
    Jan 16, 2002
    oh yeah babe....and also just a little drizzle of hot wing sauce on top. man that rocks big time!! :drool: :drool:
     
  11. jeremy54b

    jeremy54b Merely Here...

    Messages:
    416
    Likes Received:
    0
    Joined:
    May 17, 2002
    Location:
    Eastern WA
    Thanks all, I will try some of those out!:)
     
  12. saluki9

    saluki9

    Messages:
    815
    Likes Received:
    0
    Joined:
    Mar 3, 2003
    Location:
    Chicagoland
    Almost all varieties are great on apple slices. Most any apple will do, but the lightly sour granny smith is wonderfull because the sourness cuts the fat.
     
  13. Clyde

    Clyde Lost in KY Millennium Member

    Messages:
    549
    Likes Received:
    1
    Joined:
    Jan 28, 1999
    Location:
    KY
    On Top of a good steak.

    Crumbled on Crackers - Wife hate when I eat it this way. Not her favorite smell.

    :cool:
     
  14. MURRAY

    MURRAY Millennium Member

    Messages:
    1,035
    Likes Received:
    2
    Joined:
    Oct 3, 1999
    Location:
    Upstate NY outside of Roch.
    I went to a place that had it in a garlic cream sauce of the cheese filled pasta I forget the name and its not ravioli. It was not really strong but it was very very good
     
  15. Glockerel

    Glockerel Got Mojo?

    Messages:
    2,383
    Likes Received:
    3
    Joined:
    Jun 13, 2003
    Location:
    Nassau and Salzburg, Austria
    Blue cheese is great in the heat vents of your ex-wive's cars.
    I'd recommend a 3 year gorgonzola.
     
  16. gunhound

    gunhound

    Messages:
    24
    Likes Received:
    0
    Joined:
    Feb 11, 2001
    Location:
    CO
    Melted over waffle fries-
     
  17. Grog

    Grog Millennium Member

    Messages:
    260
    Likes Received:
    0
    Joined:
    Jul 15, 1999
    Location:
    TX
    I can see it know.

    It walks up to the grapes, smacks them around while say "I'm Rick James B***h" ;f

    (Sorry, just watched that and chacking up)
     
  18. moeman

    moeman

    Messages:
    17,266
    Likes Received:
    20,482
    Joined:
    Feb 15, 2004
    Location:
    So CA
    That prime ribe recipe above sounds KILLER!!!

    Here's a great dressing for a spring salad mix--one with some stronger flavored lettuce. Very tasty.

    Warm Blue Cheese and Apple dressing

    Slowly melt blue cheese and some olive oil in a saute pan. when mostly melted add in a splash--not a lot-- of white vermouth (or white wine. Add apple cider vinegar. Add in diced crisp apple (Fuji..or a pear) and a pinch of sugar.

    Turn up the heat a bit and let it bubble and keep striring so that it doesn't seperate. Let the apple get a little soft.

    Taste it and adjust level of ingrediants and salt.

    Let it cool to luke warm and dress over the salad. Trust me on this one:cool: