Grilled Steak With Blue Cheese Butter

Recipe from: blogchef
Image credit: Bobby

Grilled Steak With Blue Cheese Butter

“You can use whatever type of steak you want for this recipe but I recommend a cut that is good on the grill such as New York strip or rib-eye.” Bobby

Ingredients:

4 rib-eye steaks (about 1 ½ inch thick)

Kosher salt

Ground black pepper

Olive oil

Blue Cheese butter:

1 stick unsalted butter (softened)

1 teaspoon Dijon mustard

1 ½ tablespoons chopped fresh chives

1/8 teaspoon sea salt

1/8 teaspoon ground black pepper

2 ounces crumbled blue cheese

Directions:

Place the softened butter into a medium mixing bowl.

Beat until lightly and fluffy using a fork.

Add chives, mustard, salt and pepper.

Mix in well using a fork.

Add the blue cheese and gently mix until it is incorporated into the butter.

Place the butter into the center of a sheet of plastic wrap.

Form a log by rolling the bottom half of the plastic wrap over the butter and continue rolling until it is closed.

Twist the ends of seal the log.

Refrigerate until hardened (about 2 hours).

Once it is hardened you can remove the plastic wrap and slice it for the steaks.

Brush the steaks with olive oil and season on both sides with salt and pepper.

Heat a grill to medium-high heat.

Add the steaks and cook turning once until they are done to your liking.

Remove the grill and immediately top with a slice of the blue cheese butter.

Allow it to melt as the steaks rest.

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Salty Chihuahua

Recipe from: hamptonroadshappyhour

Image credit:hamptonroadshappyhour

Salty Chihuahua

“Shakespeare once penned, "What's in a name?" (Romeo and Juliet), which leads me to ponder the profound and often humorous names given to cocktails.  With this drink, my guess would be that the "Salty" certainly refers to the salted rim, and the "Chihuahua" (a state, and city, in Mexico) refers to some of the award winning Tequila distilled in that state.  But whatever the origin of the name, we're left with a tasty drink that's definitely worthy of being our featured cocktail... Salty Chihuahua.  Cheers!” hamptonroadshappyhour

Ingredients:

2 oz. Tequila Blanco

2 oz. Orange Liqueur

4 oz. Grapefruit Juice (any variety)

Grapefruit slice to garnish

Coarse Salt

Directions:

To salt the rim:

Wet the rim of any cocktail glass, invert, and tap into the Coarse Salt, set upright, and fill with ice. 

For the cocktail:

Combine the 2 spirits and Grapefruit Juice in an ice filled cocktail shaker. 

Cover, shake well, and strain into your glass. 

Garnish with a slice of Grapefruit

Insert a couple of sipping straws, and start enjoying your delicious... Salty Chihuahua. 

Bottoms up!

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White Chocolate and Walnut Scones

Recipe from: thibeaultstable
Image credit: Ann

White Chocolate and Walnut Scones

“This recipe is very versatile and can be adapted by adding fresh or dried fruit, chocolate, nuts, poppy seeds, etc....” Ann

For the Brown Butter Glaze:

Just melt 3 tablespoons of butter until it starts to brown. 

Add a cup of powdered sugar to a bowl,

Pour the butter over the sugar and add a bit of cream. 

Stir well. 

Add a teaspoon of vanilla and more cream if needed.

Scones:

2 1/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 Tbsp. cold butter

1 cup heavy cream  (Option: Substitute Buttermilk and add 1/2 teaspoon of baking soda)

3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)

extra cream and sugar

Glaze (Optional):

2 teaspoons softened or melted butter

1/2 cup of powdered sugar

few tablespoons cream or milk

1 teaspoon vanilla

Mix all ingredients together. 

Thin with additional cream or milk if necessary.

Instructions:

Preheat oven to 425°F.

Mix together the flour, sugar, baking powder and salt.

Cut in butter until it resembles coarse meal. 

Stir cream in to flour mixture.

Mix quickly with fork just until dough starts to come together.

Tip out on to lightly floured surface. (Will look shaggy)  

Using hands gently pat mixture to flatten.

Now fold dough like an envelope.

Turn and fold again. 

Do this at least three to four times.

Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into 

dough.

Finish with final fold and turn and roll dough into round. 

Cut into six or eight triangles.

Dough can also be cut in half and rolled into two smaller rounds. 

Cut each round into 6 to 8 smaller scones.

Or use a biscuit cutter to cut round scones. 

This whole step should only take 30 to 45 seconds.  

Do not over-handle.  (Folding forms layers which makes for a very flaky scone).

Bake for 15 to 18 minutes.

Option:  Drizzle with glaze.

Tip:  An easy way to cut in the butter is to use a box grater.

The large side of the grater makes the perfect size pieces of butter.

Note: When adding fruit to the scone mixture, make sure the raspberries

or blueberries are frozen.

Otherwise you end up with crushed fruit.

Still tastes as good, but not as pretty.

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