ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE
Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
- In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
- Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
- Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
- Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
- Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
- Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
- Preheat the oven to 350 degrees F.
- In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
- Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
- Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
- Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.
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
MAYTAG BLUE MAC AND CHEESE
Provided by Emeril Lagasse
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter.
- In a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed.
- In a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving.
KETTLE CHIPS WITH MAYTAG BLUE CHEESE SAUCE RECIPE - (5/5)
Provided by KDCooks
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F. Arrange potato chips on a cookie sheet in a single layer. Have ready a serving container lined with a napkin or parchment paper. Warm the chips for about 5 minutes. In a blender or food processor, combine the sauce with 1 ½ ounces cheese and lemon juice; blend smooth. Transfer to a small saucepan and place over medium heat just long enough to warm the sauce. Transfer the chips to your serving dish and drizzel warm sauce over chips. Crumble remaining blue cheese over the top and garnish with green onions. Serve immediately.
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
MAYTAG BLUE CHEESE AND POTATO TARTLETS
Provided by M. J. Adams
Categories Milk/Cream Potato Bake Vegetarian Blue Cheese Rosemary Fall Thyme Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 15
Steps:
- Make pastry:
- Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful of dough. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again. (Be careful not to overwork dough, or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
- Fill and bake tartlets:
- Put oven rack in middle position |and preheat oven to 350°F.
- Cut potatoes into ¼-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan. Simmer, uncovered, until tender, about 10 minutes. Drain and pat dry with paper towels.
- Whisk together cream and yolk until combined.
- Divide dough into 6 equal pieces. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge. Chill shells until pastry is firm, at least 10 minutes.
- Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each. Divide cream mixture among tartlets, filling to 1/8 inch from top. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel. (If your sea salt is very coarse, lightly crush before sprinkling.)
- Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.
MAYTAG BLUE CHEESE SHORTBREAD
As a lover of blue cheese (and shortbread, for that matter) this looked like an easy and different option for an appetizer. Let me know what you think. Adapted from Ramekins.com the Sonoma Valley Culinary School. Preparation times does not include chilling time.
Provided by Greatfull
Categories Very Low Carbs
Time 1h20m
Yield 100 shortbreads
Number Of Ingredients 7
Steps:
- Beat the blue cheese and butter until creamy.
- In a separate bowl, combine the flour, cornstarch, pepper and salt and walnuts. Add to the blue cheese and butter mixture.
- Roll into two logs and chill until firm. Cut in 1/8 inch thick slices. Place on a cookie sheet or sheet pan lined with parchment paper.
- Bake at 375 degrees for 10-15 minutes, until golden brown.
Nutrition Facts : Calories 46.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 85.4, Carbohydrate 4, Fiber 0.1, Protein 1.1
MAYTAG BLUE CHEESE SOUFFLES WITH BLACK CORINTH GRAPES AND MUSCAT GRAPE REDUCTION
Categories Food Processor Mixer Egg Fruit Bake Vegetarian Blue Cheese Walnut Fall Grape Bon Appétit
Yield Serves 6 as a cheese course or first course
Number Of Ingredients 17
Steps:
- Make grape reduction:
- In a 1 1/2-quart saucepan simmer grapes in water, uncovered, 30 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids to extract as much liquid as possible. Transfer liquid to cleaned pan and gently boil until reduced to about 1/2 cup. Keep sauce warm, covered. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before serving.
- Make soufflés:
- Preheat oven to 400°F.
- Butter six 1/4-cup ramekins (2 1/2 by 1 1/4 inches) and coat with walnuts, knocking out excess walnuts.
- In another 1 1/2-quart saucepan heat milk and butter over moderate heat until butter is melted and bring to a boil. Add flour all at once and whisk vigorously until mixture returns to a boil. Transfer mixture to a bowl and whisk until it no longer emits steam. Whisk in yolk (mixture will be very stiff). Break half of Maytag Blue into small pieces and with a rubber spatula stir into flour mixture.
- In a bowl with an electric mixer beat whites until they just hold stiff peaks and whisk half of whites into cheese mixture to lighten. Add remaining whites and whisk gently until incorporated (mixture will be dense).
- Divide batter among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach halfway up sides of ramekins and bake soufflés in middle of oven until puffed and golden brown, about 30 minutes.
- Make brioche toasts while soufflés are baking:
- Cut six 1/2-inch-thick slices from brioches and with a 2 1/2-inch round cutter cut a round from each slice. In a 10- to 12-inch nonstick skillet heat butter over moderately high heat until foam subsides and sauté brioche rounds until golden, about 30 seconds on each side. Break remaining half Maytag Blue into chunks.
- Put a brioche toast in center of each of 6 plates. Invert soufflés, 1 at a time, onto a large plate and turn right side up. Top each brioche round with a soufflé. Spoon sauce around soufflés and arrange grapes and remaining cheese on plates.
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