MAYTAG BLUE CHEESE SAUCE
Salty blue cheese makes a perfect foil for spicy chicken wings. But no bottled blue cheese salad dressing will do for Buffa-que Wings. The recipe here calls for America's most famous blue cheese: Maytag Blue from Iowa. ShareTweetPin6 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Press the blue cheese through a sieve into a nonreactive mixing bowl. ShareTweetPin6 Shares Step 2: Whisk in the mayonnaise, sour cream, vinegar, onion, and pepper. It's unlikely you'll need salt (the cheese is quite salty already) but taste for seasoning and add a little if necessary. The blue cheese sauce will keep in the refrigerator, covered, for several days. ShareTweetPin6 Shares
GRILLED BEEF TENDERLOIN WITH GOLDEN BEET AND BLUE CHEESE PUREE
Provided by Michael Symon : Food Network
Categories main-dish
Time 9h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours.
- Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
- Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.
BLEU CHEESE CRUSTED FILET MIGNON
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
- In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
- Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
- Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
- Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
- Serve steaks hot with sauce.
MAYTAG BLEU CHEESE SAUCE FOR BEEF TENDERLOIN
Steps:
- In a heavy saucepan over low heat, combine cheese, butter,garlic, Worcestershire sauce, and caraway seeds. Stir constantly until the cheese and butter melt. Add scallions. Continue cooking for 3 - 4 minutes. Remove from heat and serve.
MAYTAG BLEU CHEESE SAUCE FOR BEEF TENDERLOIN
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, combine cheese, butter,garlic, Worcestershire sauce, and caraway seeds. Stir constantly until the cheese and butter melt. Add scallions. Continue cooking for 3 - 4 minutes. Remove from heat and serve.
BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN
Here's my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.
Nutrition Facts : Calories 499 calories, Fat 28g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 52g protein.
MAYTAG BLUE CHEESE SALAD DRESSING
This is from Kincaids Restaurant in Redondo Beach, Ca. When I tried it at the restaurant, I had to have the recipe, which I found on the web. It is the best blue cheese salad dressing ever !!! The Maytag Blue Cheese is so creamy and delicious, like no other. It's not cheap, but worth every dime if you can find it. If you can't find it, you can substitute Danish Blue Cheese, or your personal favorite. It should be refrigerated overnight. I'm guessing on the servings amount, it makes about 1-1/2 cups. Serve it over iceberg lettuce wedges with your choice of other veggies, i.e tomatoes, cucumbers, etc. and I hope you enjoy it as much as we do !!!
Provided by Imagenie
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve spices into vinegar, Worcestershire, and Tabasco.
- Combine with sour cream and mayonnaise.
- Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
- It is best served on Iceberg lettuce wedges.
Nutrition Facts : Calories 379.8, Fat 32.2, SaturatedFat 10.8, Cholesterol 48.2, Sodium 869.5, Carbohydrate 16.3, Fiber 0.1, Sugar 5.2, Protein 7.8
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