Scotts Beef Hotdog With Gorgonzola Marinated Tomatoes Grilled Onion And Frisee Recipes

MARINATED GRILLED HOT DOGS

Steps:

• In a bowl, combine the chili sauce, onion powder, garlic powder, Worcestershire sauce, mustard, brown sugar, and pepper together.
• With a small knife, make small diagonal cuts on the top and bottom of each hot dog, about 1/2 inch apart, cutting part way into the hot dog. The cuts should look like rounded half circle.
• Add the marinate to a gallon sized zip-loc bag along with the hot dogs. Place in the fridge to marinate for 20 minutes or up to all day.
• Cook the hot dogs on the grill until nicely charred and the cuts open up, about 4-5 minutes total.

HOT DOG ONIONS

Steps:

• Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

BALSAMIC MARINATED STEAKS WITH GORGONZOLA /TOMATO TOPPING

Steps:

• Marinade:.
• combine all ingredients in a blender and pulse till garlic is chopped up (30-60 seconds). This will be thick.
• Lay your steaks in a non-corrosive baking dish and poke with a fork.
• Spread with marinade, flipping steaks to cover all sides.
• Cover and refrigerate at least 12 hours.
• Topping:.
• Gently stir all ingredients together till well blended.
• Grill steaks to your preference, sprinkling with salt on each side after searing.
• Just before serving spoon topping on steaks.
• Cooking time is not included.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

STEAK GORGONZOLA à LA OLIVE GARDEN

Steps:

• MARINATED STEAK PREPARATION;.
• Cut beef into 1/2" cubes and set aside.
• Mix the Italian dressing, rosemary and lemon juice, if using, together.
• Add the marinade to the beef toss and let marinate for at least 1 hour.
• SPINACH GORGONZOLA SAUCE:.
• Heat Alfredo sauce in large sauté pan.
• Add onion, spinach and Gorgonzola cheese.
• TO PUT THE DISH TOGETHER:.
• Grill steak to desired doneness.
• Place drained pasta in sauté pan with heated Alfredo sauce.
• Toss pasta with sauce and place on a large platter.
• Place grilled beef on pasta and sauce.
• Drizzle with balsamic glaze.
• Sprinkle remaining Gorgonzola cheese, sun dried tomatoes and parsley leaves.
• Enjoy with a nice tomato salad and a nice glass of wine!

TOMATOES WITH GORGONZOLA

Steps:

• Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
• Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.

HOTDOGS WITH ONION AND TOMATO RELISH RECIPE - (4.2/5)

Steps:

• Heat a large frying pan with a tsp. of butter. Add the hotdogs and cook until a beautiful golden color. Heat another large frying pan with a tablespoon of olive oil. Add the onions, garlic and jalapeño. Sauté until the onions are slightly golden. Add the tomato and continue to sauté until the tomato is soft. In a small bowl combine the Worcestershire sauce, ketchup, vinegar, honey, salt, black pepper, garlic powder, ground cumin and brown sugar. Stir together and add to the pan. Simmer on low while the hot dogs finish cooking. Heat the hotdog buns and place the sliced American cheese on the bun; top with the hotdog and the onion/tomato relish.