Roquefort T Bone Steaks

While I am on Blue Cheese here is another quick recipe.

Roquefort T Bone Steaks

Ingredients

8 1 to 1 1/2 inch T bone steaks
1 stick of unsalted butter
6 oz Roquefort Cheese
3 table spoons chopped chives
Salt and Pepper to taste

Direction

First you need to make the Roquefort butter, in the stand mixer cream the butter and then add the Roquefort and cream together, then add chives and mix well. Remove mixture from and place on plastic wrap and form into a log and chill for at least an hour.

30 minutes before cooking, salt and pepper steaks and let sit a room temp. Either fire up the broiler and grill.

Remove Roquefort from fridge and slice into about 1/4 slices.

Grill steaks for about 3 to 4 minutes each slide. Remove from heat and let rest for 2 minutes, serve with several slices of Roquefort slices. I place the slice right on top of the steaks and I serve with French green beans in a garlic butter sauce.

Enjoy Cooking

Warm Potato Chip and Musroom Salad

I know this sound wrong but it is so good.

Warm Potato Chip and Mushroom Salad

Ingredients

4 to 6 large potatoes, washed and thinly sliced and place in a salt water bath
1 LB of Cremini mushrooms, sliced
Large package of wild arugula greens
8 oz are there about of fresh blue cheese crumbled , your choice
8 sun dried tomatoes, sliced
4 table spoons olive oil
2 table spoons unsalted butter
2 table spoons sherry wine vinegar
Veggie oil

Directions

Fill a sauce pot with oil for frying the potatoes chips and bring to about 390 degrees but first lets get the rest of the salad built.

In a skillet place butter, melt then add half of the olive oil. Place sliced mushrooms and saute for about 3 to 6 minutes are until soft.

Place arugula in serving bowls about 4 to 6, now in a small bowl place the remaining olive oil, vinegar, salt and pepper, whisk, add tomatoes and set aside. Once mushrooms are done place on top of the greens.

Now onto the chips, dry chips after removing from water bath, in small batches fry up the chips and place on paper towels for a brief moment, salt and pepper them, while still hot place on greens, followed by crumbles of blue cheese and then a light spooning of the dressing with the tomatoes. Note: when i am making this for a dinner party, i place the chips on a wire rack on top of a cookie sheet and place in the oven to keep warm as a fry up the chips but if you have a large enough fryer you should be able to do 4 to 6 servings at a time.

Enjoy cooking