blue cheese

Sup! Loves Cookbooks- Ribs, Chops, Steaks & Wings

19 Jul 2010
Sup! Loves Cookbooks- Ribs, Chops, Steaks & Wings

If you are a carnivore like me, the very title of the book Ribs, Chops, Steaks & Wings might be enough to get this book off the shelf and in your hands. Because those four simple words conjure up delectible images. Juicy, dense and oh so smoky... at least they are to Serious Grill Dudes.

Now I may be a carnivore, but I am not a Serious Grill Dude. Which is why I feel that this book by Ray Lampe is just the sort of book I need to get my grill on. In case you did not know it, the author of this book is the very media savvy “Dr. BBQ”. He's a regular guest on the Food Network. He also has his own web site by the same name, judges cook-offs, serves as spokesman for the National Pork Board, and has written six cookbooks. Which I suppose makes him a Serious Grill Dude.

I am not ashamed to admit that this book's simple format and elementary style are perfect for this Aspiring Serious Grill Dude. There is a lot I don't know about cooking meat, espcially on the grill. So before I learn to trot I need to learn to walk (I almost said gallop but I could not find a single horse recipe in this book)...

Sippity Sup Continues »
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Filet Mignon Stuffed with Blue Cheese

Sippity Sup makes Filet Mignon Stuffed with Blue Cheese
By jgreghenry Published July 16, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 3 T salt
  • 1 T onion powder
  • 1 T finely ground black pepper
  • 1 t smoked paprika
  • 1 t ground coriander
  • 1 t good-quality chili powder
  • 1 t turbinado (raw) sugar
  • 0.5 t dry mustard
  • 4 usda choice or better filet mignon steaks, about 2 inches thick
  • 0 fried onions (optional)

Directions

To make the spice mixture stir together the salt, onion powder, black pepper, paprika, coriander, chili powder, sugar and dry mustard in an airtight container. Set aside until ready to use. There will be more than you need. Cut a deep pocket on the side of each of the steaks, with as small an opening as possible. You might want to have the butcher do this for you. Stuff one-fourth of the blue cheese into the pocket of each steak. Work the cheese in as far as you can and squeeze the opening shut to seal it. Secure with toothpicks if necessary to keep the cheese inside. Season liberally on both sides with the spice mixture. Prepare the grill for cooking over direct heat. Remove the toothpicks if using and place the steaks directly on the cooking grate. Cook for 3 minutes, rotate the steaks 1/4 turn to make nice crosshatch marks, and then cook another 2 minutes. Flip and cook another 3 to 4 minutes for medium-rare, or to your degree of desired doneness. Remove to a platter and let rest for 5 minutes before serving. Serve with onions dredged in flour, salt and pepper and quickly deep fried (optional).

Notes:

serves 4 Source: Ribs, Chops, Steaks and Wings

Skirt Steak- Grilled with Old School Steakhouse Flavor

25 Jun 2010
Sippity Sup's Grilled Skirt Steak

Skirt steak is a very flavorful cut of meat. You know it best in fajitas.

This is indeed true. But it makes a very nice steak as well. It’s got a bold beefy flavor. It is satisfyingly chewy. Which is not to say that it is tough. But be prepared to have it in your mouth a good long time. Which, with all that beefy flavor, is a very good thing.

Sometimes skirt steak is hard to find. Probably because Applebee’s buys it all up to satisfy our huge demand for– you guessed it! Fajitas.

But I hope you will put some effort into finding a nice skirt steak. When you do, keep in mind there is an inside, as well as an outside cut. They come from the plate, or lower rib of the animal. The outside portion is thicker and better suited to a steak, while the equally tasty inside cut is better for the aforementioned fajitas. Ask your butcher which he (or she) has and impress her (or him!) with your knowledge.

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Worcestershire Grilled Skirt Steak with Blue Cheese Potatoes

Worcestershire Grilled Skirt Steak with Blue Cheese Potatoes
By jgreghenry Published June 24, 2010
Prep time: 60
Yield:1 ()

Ingredients:

  • 4 clv garlic, peeled & minced
  • 4 T rosemary leaves, chopped, plus more for garnish
  • 0.5 c plus 2 tablespoons worcestershire sauce
  • 2 T extra-virgin olive oil, plus more for brushing
  • 0 freshly ground black pepper
  • 1.75 lb skirt steak
  • 3 oz blue cheese, crumbled
  • 1.5 lb small red potatoes
  • 0 coarse salt

Directions

Prepare and preheat the grill for high heat. Stir garlic, rosemary, Worcestershire sauce and oil in a non reactive dish; season with pepper. Place the steak in the dish, swirling to get the meat well coated. Marinate, turning once 1 hour, or up to overnight in the refrigerator. Cover the potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Notes:

serves 4 Source: Adapted from Martha Stewart Living

Sip's! "Wine & Cheese" Burger

red wine and blue cheese burger
By jgreghenry Published August 31, 2009
Prep time: 30
Yield:1 ()

Ingredients:

  • 2 medium red onions, halved and thinly sliced
  • 1 c dry red wine
  • 2 T red wine vinegar
  • 1 T honey
  • 0.5 c raisons
  • 2 t finely chopped fresh thyme leaves
  • 0 kosher salt and freshly ground black pepper
  • 2 oz roquefort cheese, softened, plus a bit more for topping the burger
  • 1.5 lb ground sirloin
  • 3 T olive oil, separated
  • 4 kaiser rolls, split
  • 4 oz arugula

Directions

Heat the oil in a medium sauté pan on medium-low heat. Add the onion and cook until soft, stirring occasionally, about 10 minutes. Add the wine, vinegar, honey, raisins and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper. Remove from the heat and let cool to room temperature. The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving. In a small bowl, blend the roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks. Gently shape the ground sirloin into 4 thick patties. Using a spoon or melon baller scoop out a small amount from the center of each burger. Then with your thumb, make a clean, smooth depression in the center of each patty and fill with a disk of Roquefort butter. Return the scooped out meat to the indentation. Then press and fold the meat over to encase the butter completely. Gently pat the burger into a plump rounded patty. Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top each with the 1/4 of the wine-braised onion jam and arugula. You may also crumble a bit more blue cheese on top if you are so inclined. Serve hot and juicy!
Source: Grant Henry