WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
- Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
- Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
- Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
- Serve the steaks topped with blue cheese compound butter.
ROASTED CORN WITH CILANTRO BUTTER
Roasting corn in the husk in the embers of a wood fire is the best way to coax out all the natural sweetness. If also making fire-roasted potatoes, you can reserve some of the cilantro butter to season those.
Provided by Food Network
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
- Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
- To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve.
MOULES MARINIERE WITH GARLIC HERB BUTTER
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 18
Steps:
- In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.
- Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl.
- Cover and place in refrigerator until ready to use.
PESTO, ROASTED CORN, AND BLUE CHEESE PIZZA
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 31m
Yield 2 entree servings or 6 appetiz
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
- Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
- If you are grilling on a charcoal grill, set coals on one side of the grill.
- Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
- Remove from grill, season with salt and pepper and slice. Serve immediately
GRILLED CORN WITH ROASTED JALAPENO BUTTER
Steps:
- Prepare a grill for medium-high heat or turn on a gas burner.
- Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.
- Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.
- Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.
NO RECIPE RECIPE: COMPOUND BUTTER
Steps:
- In a bowl, mix all the ingredients together. Lay a large piece of plastic wrap on your counter. Spoon the butter into the middle of the wrap, in a long rope-shape. Roll the plastic wrap over the butter, gently forming it into a log, tucking the ends under. Pop it into the refrigerator or the freezer and chill until hard and set.
- When ready to use, just slice a coin off the butter and put it on top of grilled steaks, fish, or poultry.
POINT REYES ORIGINAL BLUE CHEESE COMPOUND BUTTER
This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter sit at room temperature for thirty minutes before cutting medallions and serving on steaks, veal chops and hamburgers.
Provided by Brandess
Categories Savory
Time 10m
Yield 1 log, 20 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.
- In a mixing bowl, cream the butter. Stir in the mustard, thyme and salt. Fold in the blue cheese and gently blend until all is incorporated. Taste for seasoning and add salt if desired.
- With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.
- From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven or grill.
Nutrition Facts : Calories 163.2, Fat 17.1, SaturatedFat 10.9, Cholesterol 45.1, Sodium 205.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 2.6
OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE
Amaze your guests with this simple roasted-but-over-the-top corn on the cob.
Provided by Chef Mo
Categories Everyday Cooking Vegetarian
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
- Bake in the preheated oven for 20 minutes.
- Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.7 g, Cholesterol 31.6 mg, Fat 13.1 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 7.8 g, Sodium 224.5 mg, Sugar 3 g
THE ULTIMATE SLOW-COOKER CREAMED CORN
From this point forward, consider this ultimate slow-cooker creamed corn recipe the only one you'll ever need. Frozen corn, cream cheese, milk, butter, sugar, salt and pepper all get dumped right into your slow cooker for the easiest, one-and-done side dish you could ever imagine. Cook on high for 2 to 3 hours and stir right before serving for a creamy and luscious corn side that's downright epic!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 10
Number Of Ingredients 7
Steps:
- Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
- Cover; cook on High heat setting 2 to 3 hours.
- Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 6 g, TransFat 1/2 g
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