I actually received a phone call today asking “Aren’t you cooking? How come I haven’t received any blogs lately? You KNOW I can’t cook unless I receive your blog!” Well, yes, I’ve been cooking, but I’ve been so busy lately, I haven’t had time to blog about it! It IS nice to feel needed, though. LOL
Here’s a dish I fixed the other night. It’s one of those dishes that when you taste it, makes you sit back and take notice. “WOW” is a good description! You know how I like compound butters, and I always have a variety in my freezer. Well, this butter has Roquefort cheese blended into it along with a few other things like thyme, shallots, garlic & a little red wine vinegar. It is FANTASTIC on beef! If you’re a blue cheese fan, it’s a MUST TRY! I topped my grilled rib-eyes with a bit of the butter and some roasted cherry tomatoes. I must admit…it was REALLY good!
TIP: You know how your cherry tomatoes start to get wrinkled as they get older? Well, DON’T throw them away. Toss them with a little olive oil, salt & pepper, put them onto a sheet pan and pop into a 450• oven for about 12-15 minutes until they start to burst. They are absolutely delicious either as a side dish or as a topping for fish, chicken or beef.
- 1/2 lb (2 sticks) unsalted butter, at room temperature
- 2 shallots,peeled and thinly sliced
- 1 clove garlic, minced
- 5 oz. Roquefort cheese, crumbled
- 2 teaspoons fresh thyme leaves
- 1 tablespoon good quality red wine vinegar
- Kosher salt and freshly ground black pepper