Red Radishes Stuffed With Blue Cheese Recipes

RADISH SALAD WITH BLUE CHEESE

Steps:

• In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
• With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among 4 bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

RED AND BLUE CHEESE SALAD

Steps:

• Divide Bibb lettuce leaves between 4 salad plates. Cover with thinly-sliced radishes, drizzle with olive oil and aged red wine vinegar, and sprinkle with blue cheese.

STUFFED RADISHES

Steps:

• Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.

BLUE CHEESE STUFFED TOMATOES

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

RED RADISHES STUFFED WITH BLUE CHEESE

Steps:

• Trim the root ends of the radishes so that the radishes stand securely and with a 1/2-inch melon-ball cutter scoop out a small cavity from each stem end, dropping the radishes as they are cut into a bowl of ice water. (The radishes may be prepared 4 hours ahead and kept chilled in the ice water.)
• In a food processor fitted with the steel blade or in a bowl with an electric mixer, cream the butter and the blue cheese and transfer the mixture to a pastry bag fitted with a medium star tip. Transfer the radishes cavity side down to paper towels and let them drain for 5 minutes. Invert the radishes, pipe the blue cheese butter decoratively into them, and arrange the radishes on a jelly-roll pan. Chill the radishes for 1 to 2 hours, or unitl the filling is firm. Arrange the hors d'oeuvres decoratively on a platter.

BLUE-CHEESE-STUFFED FILLETS

Steps:

• In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
• Preheat oven to 400 degrees F.
• Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
• Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES

Steps:

• Position a rack on the top of the oven and preheat to broil.
• Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
• Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
• Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
• Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
• Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

RED RADISH CHEESE SPREAD

Steps:

• In a bowl, beat cheese, butter, horseradish, and worcestershire with an electric mixer until smoothly blended.
• Stir in radishes and onions until well distributed.
• Season to taste with salt.
• If made ahead, cover and refrigerate for up to 4 hours; bring to room temperature before serving.
• Serve with rye crispbread and raw vegetables.

RADISH SALAD W/BLUE CHEESE

Steps:

• In a large bowl, whisk together mayo, sour cream, vinegar, shallot, Worcestershire, black pepper (to taste) and 1/4 cup cold water.
• Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
• With a veggie peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce.
• Toss to combine; season lightly with salt.
• Divide among four bowls; sprinkle with remaining 1/4 cup cheese.
• Serve immediately.