Bbq Bleu Cheese Bacon Slaw Recipes

BLUE CHEESE COLE SLAW

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

BLEU CHEESE AND BACON BURGERS

Steps:

• For bleu cheese butter:
• In a small bowl with a fork, smash together butter and 2 tablespoons bleu cheese crumbles; set aside.
• In a mixing bowl, stir to combine ground beef, 1/3 cup bleu cheese crumbles, bacon pieces, and steak seasoning. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns. Cover with plastic and set aside in refrigerator.
• Set up grill for direct cooking over high heat. Brush and oil grate before cooking. Salt and pepper burgers and place on hot grill. Cook for 4 to 5 minutes per side for medium. Serve hot on toasted onion roll. Spread with bleu cheese butter, lettuce, tomato, onion, and sliced avocado, if using.
• INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

BBQ PORK SLIDERS WITH BLUE CHEESE SLAW

Steps:

• In medium bowl, toss coleslaw mix, ranch dressing, blue cheese, pepper and bacon.
• On each bun bottom, place 1/4 cup pork and 1/4 cup slaw. Drizzle with 2 teaspoons barbecue sauce. Cover with bun tops.

BACON-WRAPPED BLUE CHEESE SHRIMP

Steps:

• Preheat broiler. Combine butter, garlic and pepper sauce. Cut a slit in each shrimp along the inside curve; flatten slightly. Sprinkle shrimp with salt and pepper. Press a cheese cube into slit. Wrap a basil leaf and bacon piece around each shrimp; secure with a toothpick., Place shrimp on a greased rack of a broiler pan. Broil 6-8 in. from heat until shrimp turn pink and bacon is crisp, 5-6 minutes on each side, basting occasionally with butter mixture., Arrange shrimp on a serving platter; sprinkle with celery, crumbled blue cheese and basil.

BLUE CHEESE-BACON COLESLAW

Steps:

• Place bacon in a large skillet and saute over medium-high heat, until evenly browned, 6 to 8 minutes. Drain bacon on paper towels.
• Combine green cabbage, red cabbage, and carrot in a large bowl.
• Mix sour cream, mayonnaise, sugar, salt, pepper, garlic powder, and onion powder together in a separate bowl.
• Add about 1/2 the dressing to the cabbage mixture and combine well. Continue adding and stirring in enough of the remaining dressing to thoroughly coat vegetables.
• Stir in blue cheese and green onions. Sprinkle bacon on top before serving.

BLUE CHEESE RANCH - BACON BROCCOLI SLAW

Steps:

• Stir together ranch dressing and blue cheese in a large bowl. Rinse slaw mix with cold water; drain well. Combine slaw mix, onion, and bacon; toss. Top with dressing just before serving.

BACON-BLUE CHEESE SANDWICHES

Steps:

• Preheat oven to 300 degrees. Spread each of 4 bread slices with 2 tablespoons onion jam. Top each with a quarter of the cheese, 1 1/2 slices bacon, and 1 slice bread.
• Melt 1 to 2 tablespoons butter on a griddle or in a heavy skillet over medium heat. Add sandwiches in batches, and cook until golden brown on both sides, about 6 minutes total, flipping once and adding more butter as needed. Transfer to a baking sheet, and bake until cheese is melted, about 5 minutes. Cut in halves or quarters, and serve hot.

TEXAS BARBECUE SHRIMP WITH BLEU CHEESE SLAW

Steps:

• ---To prepare the Texas Barbecue Sauce---.
• Combine the first 5 ingredients in a small saucepan and warm over medium heat, stirring until the sugar is completely dissolved.
• Bring to a boil, reduce the heat to medium-low, cover, and simmer 5 minutes.
• Remove from the heat.
• In another saucepan, bring the cream to a boil.
• Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon.
• Stir in some of the barbecue sauce base, adding more base until the flavour is to your taste.
• Bring the mixture back to a boil over medium heat, and then reduce to medium-low and simmer again until it coats the back of a spoon.
• Set aside.
• The sauce may be made ahead, covered and refrigerated, and then re-warmed over medium heat when ready to use.
• ---To prepare the mayonnaise---.
• In a food processor combine the egg, lemon juice, mustard, and vinegar.
• Turn on the machine and combine for 30 seconds.
• With the machine running, slowly add the oil in a thin stream.
• When the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds.
• Press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use.
• ---To prepare the slaw---.
• Toss the cabbage with enough mayonnaise to coat.
• Add the green onion and bleu cheese.
• Season to taste with salt and pepper.
• Toss again.
• ---To prepare the shrimp---.
• Season the shrimp with salt and pepper.
• Heat the oil in 2 large sauté pans or skillets until almost smoking.
• Add the shrimp, being careful not to crowd the pan.
• Cook until golden brown on the outside and opaque throughout, about 1 minute per side.
• Remove and drain on paper towels.
• ---To serve---.
• Pile slaw in the center of each plate and lean 5 shrimp against the slaw.
• Place another shrimp on top.
• Baste each shrimp with the sauce and drizzle more sauce around the plates.
• Sprinkle each plate with bleu cheese and onions.
• Dust the rims of the plates with black pepper.

BLEU CHEESE COLESLAW

Steps:

• Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
• Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.