Tuesday, February 1, 2011

RIBEYES WITH BLEU CHEESE SAUCE, CAJUN POTATOES & CHOCOLATE FUDGE CAKE!


RIBEYES WITH BLEU CHEESE SAUCE

INGREDIENTS:

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

DIRECTIONS:

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

CAJUN POTATOES

This spicy side is especially nice served alongside Ribeyes.

INGREDIENTS:

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

DIRECTIONS:

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!

INGREDIENTS:

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

FROSTING

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

DIRECTIONS:

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.

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

MONTHLY GIVEAWAY!

Monthly Giveaway starts TODAY. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass



6 comments:

cottageprims said...

We are having steak tonight so the cajun potatoes will be perfect as a side.Warm Blessings!~Amy

Deb~Paxton Valley Folk Art said...

Well, I can't do the bleu cheese (ewwww, smelly!!) but everything else sounds delicious! I posted a link to your giveaway at my blog, thanks for the opportunity! Deb

auntdeedee said...

OH my goodness!!!! Talk about looking oh so yummy!!!! That cake is definitely on my to make list now!!!

SANDI said...

Wow! What yummy recipes. I'm gonna have to try them. I'm always looking for new recipes.
sandraallen260@centurytel.net

~Tonja~ said...

Oh yum....everything looks good...

Linda ★ Parker's Paradise said...

Oh, my good gravy! Two of my fave things together! Bleu cheese and a great ribeye!
I was raised just 9 miles away from Nauvoo where they produced the greatest bleu cheese ever.
★Linda★