RIBEYES WITH BLEU CHEESE SAUCE
6-12 oz. ribeye steak per person
1-2 TB. cracked black pepper
1-2 tsp. kosher flake salt, to taste
BLEU CHEESE SAUCE
1 stick butter, softened
6-8 oz. bleu cheese (Stilton, Gorgonzola, Roquefort, etc.), crumbled
8 oz. sour cream
Wash the steaks and pat dry. Spread the peppercorns on a clean, flat surface. Gently place a skillet on top of them. Use your palm to rock the skillet back and forth to crack the peppercorns. Press as much cracked pepper as you desire onto the steaks and sprinkle with kosher salt to taste. Preheat your grill to the highest temperature possible. Place the steaks on the grill and cook to your desired level of doneness, turning once. If your grill is snowed in, preheat your oven to 400°. Heat a heavy skillet over high heat and brown the steaks for 2 minutes per side. Place in the preheated oven and cook to your desired doneness. A meat thermometer is the best bet when cooking pricy steaks—just remember the internal temperature of the steak will rise 5° after it is out of the oven. While the steaks are cooking, prepare the sauce. Melt the butter in a small heavy saucepan over medium-low heat. Stir in the bleu cheese. When the cheese is softened but still lumpy, reduce the heat to low then stir in the sour cream. Do not boil the sauce as the sour cream will separate. Serve the steaks with a generous spoonful of sauce and Cajun Potatoes on the side
This spicy side is especially nice served alongside Ribeyes.
1 2-3 lbs. russet potatoes
1/4-1/2 Cup canola oil
1-3 TB. cajun seasoning, to taste
2 TB. Fresh Italian parsley, minced
Preheat oven to 350°. Wash and dry the potatoes, peel if desired and cut them into large, roughly 2-inch cubes. Place in a large bowl. Add the oil and toss to combine. The potatoes should be well coated with oil but you may not need the full half cup. Add the CAJUN SEASONING to liberally coat the potatoes and toss again. Spread the potatoes in a heavy roasting pan or oven-proof cast iron skillet and place them in the oven. Stir them every 20 minutes to prevent sticking. Be careful stirring so the delicious brown exterior of the potatoes doesn’t break. After 60 minutes, turn the heat up to 400° to brown the potatoes thoroughly – another 10 minutes or so. Remove from the oven and sprinkle with the parsley before serving. Recipes from David Jacobs
CHOCOLATE FUDGE CAKE
Rich, dense, fudgy, delicious!
1/4 lb. unsweetened chocolate squares (4 squares)
2 sticks butter (1 Cup)
4 eggs, beaten
2 Cups sugar
2 Cups pecans, large pieces, do not finely chop
1 Cup flour
1 tsp. pure vanilla extract
1 lb. powdered sugar
4 TB. cocoa powder
2 sticks butter (1 Cup), room temperature
1 tsp. pure vanilla extract
3-4 TB. milk
1 Cup pecans, large pieces, do not finely chop
Preheat oven to 375°. Melt the chocolate and butter in a heavy saucepan over low heat. Let cool slightly. Stir in the beaten eggs and sugar. Put the pecans in the flour, toss, and then add to the chocolate mixture. Add the vanilla, mix until well blended. Pour the batter into 2 greased and floured 9-inch round cake pans lined with greased waxed paper. The waxed paper is very important, or the cake will stick!
Place a pan of cool water on the rack under the cake while baking. This is a thin, dense cake and the pan of water helps it cook evenly and the steam from the water helps it stay tender. Be careful when you open the oven door as it will be hot and steamy. Bake at 375° for about 30 minutes. Let cool 10 minutes before carefully removing from the pan to a rack. Cool completely before frosting.
Sift the powdered sugar and cocoa over the butter in a medium bowl. Add the vanilla, then beat until smooth, drizzling the milk in as you go. The icing may not need the final TB. of milk to be smooth. Fold in the pecans. Spread between the cake layers and on top. No need to frost the sides. Refrigerate the cake overnight.
TIP: When serving, cut the pieces smaller than normal cake-size, as this cake is very dense and fudgy!
Recipe from Annette Landry
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