Beef With Cabrales Mama Marisa Recipes
BEEF WITH CABRALES "MAMA MARISA"
José Ramón Andrés _Buey con Cabrales Como le Gusta a Mi Madre_ My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres. To this day, every time I want to feel like I'm in Asturias, I eat some Cabrales, by itself or in this beef recipe.
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 250°F.
- 2. Heat 6 tablespoons of the olive oil in an ovenproof skillet over medium heat. Rub the beef on all sides with salt and pepper. Add the beef to the skillet and cook, turning it as necessary, until browned on all sides, about 10 minutes.
- 3. Roast the beef tenderloin until the inside reaches 145°F at its thickest point, about 30 minutes. Let it rest 5 minutes before cutting.
- 4. Meanwhile, mash the peeled roasted garlic and mix with the Cabrales and brandy.
- 5. Carve the tenderloin into 1/2-inch slices. Sprinkle the slices with sea salt to taste and spread a little of the Cabrales mix on each. Sprinkle the chives over the beef and serve.
ENDIVES WITH CABRALES CHEESE SAUCE
Make and share this Endives With Cabrales Cheese Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Savory Pies
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Clean and carefully place 6 nice endive leaves on a plate (cut leaves slightly underneath to make them stand).
- Mix Cabrales cheese and yogurt in a blender, or by hand.
- Place one teaspoon of the mixture into each leaf and sprinkle roasted almonds on top of the cheese/yogurt mixture.
- In between each leaf place 1 skinless orange wedge.
- Sprinkle with chopped parsley before serving.
Nutrition Facts : Calories 46.7, Fat 2, SaturatedFat 0.3, Cholesterol 1, Sodium 22.6, Carbohydrate 6.4, Fiber 3.5, Sugar 2.7, Protein 2.2
GRILLED TOMATOES WITH CABRALES BLUE CHEESE AND PINE NUTS
Am laying out garden beds, trying to fit in just a few more tomato varieties to try out in our hot & humid summers. Dreaming of great big beefsteaks - crimson reds, chocolatey browns, glowing yellows & oranges & fantastically multicoloreds - all shapes, round, oval, boat-shaped, pleated, ribbed...mmmm summer maters! So of course I have an eye towards making use of those tomatoes. Found this in the Washington Post who attributed recipe to Arlington resident Emily Connor. Nice job, Emily!
Provided by Busters friend
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast pine nuts by placing them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Transfer to a small bowl and set aside.
- Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
- Brush the tomato slices with olive oil on both sides and season both sides with salt and pepper to taste. Grill for 1 to 2 minutes, turning the slices every 30 seconds or so, until they are lightly charred on both sides.
- Transfer the tomato slices to a platter or individual plates; top each with some of the crumbled Cabrales cheese. Drizzle evenly with the extra-virgin olive oil and vinegar. Top with pine nuts and serve immediately.
Nutrition Facts : Calories 192.5, Fat 19.4, SaturatedFat 2.3, Sodium 5, Carbohydrate 4.7, Fiber 1.4, Sugar 2.7, Protein 2
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