CouchCoach
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Let me count the ways. I love cheese, all kinds of cheese and never get tired with all the ways to use cheese. So, I thought a cheese thread and how you use cheese, your favorite kinds and maybe a recipe that's a favorite might be a fine time to pass the time with this amazing and versatile food.
One of my favorites is Bleu Cheese and the others, Gorgonzola and Stilton, and pairing these cheeses with fruit, especially apricots, blueberries and pears is terrific.
But my favorite way to use this cheese is on a piping hot bone-in ribeye right out of the cast iron skillet after a sous vide bath but it works grilling as well. This will work on any cut, including skirt. Just bring the Bleu Cheese and equal parts salted butter to room temp and combine. Put butter in the cast iron skillet and baste your steak as your browning it and right before taking it out put the butter cheese mixture on the steak and let that melt. Remove the steak to a platter pour all the sauce over it and cover loosely with foil for 10-15 minutes and leave it alone. Get a little fat in with that first cut and tell me that isn't one of the greatest mouthgasms you ever experienced.
The key to making this work is finishing your steak in the cast iron skillet as that hits all the surface area and that salted brown butter is an unreal flavor.
Ok, give us your best cheese please. And bonus points for the one with best queso recipe as I haven't found that yet.
One of my favorites is Bleu Cheese and the others, Gorgonzola and Stilton, and pairing these cheeses with fruit, especially apricots, blueberries and pears is terrific.
But my favorite way to use this cheese is on a piping hot bone-in ribeye right out of the cast iron skillet after a sous vide bath but it works grilling as well. This will work on any cut, including skirt. Just bring the Bleu Cheese and equal parts salted butter to room temp and combine. Put butter in the cast iron skillet and baste your steak as your browning it and right before taking it out put the butter cheese mixture on the steak and let that melt. Remove the steak to a platter pour all the sauce over it and cover loosely with foil for 10-15 minutes and leave it alone. Get a little fat in with that first cut and tell me that isn't one of the greatest mouthgasms you ever experienced.
The key to making this work is finishing your steak in the cast iron skillet as that hits all the surface area and that salted brown butter is an unreal flavor.
Ok, give us your best cheese please. And bonus points for the one with best queso recipe as I haven't found that yet.
