Dry Aged Steaks with Bleu Cheese & Crispy Shallots

Grilled Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots Recipe | D'Artagnan
These dry aged steaks with creamy bleu cheese sauce and crunchy fried shallot rings makes for a hearty meal.  For an extra touch, you can serve the steaks along side of you your favorite potato dish and a crisp green salad.
Recipe Adapted from

D’ARTAGNAN.com

2019

Serves 4

Ingredients:

2 shallots, thinly sliced into rings
¾ cup whole milk
¾ cup all-purpose flour
¼ cup cornstarch
Oil, for frying
Coarse salt, to taste
2 cups crumbled blue cheese
¾ cup heavy cream
Freshly cracked black pepper, to taste 
4  Dry aged steaks, about 20 oz. each

Directions:

Add shallots to a small bowl, cover with milk and allow to soak for about 30 minutes. In another small dish, mix together flour and cornstarch. Working in batches, using a fork, dredge the shallot rings in the flour mixture, coating evenly. Put battered rings aside on a plate. In a shallow skillet, heat oil to 350 º F.

Again working in batches, fry battered shallots until golden brown and crisp. Drain on paper towels. Season with coarse salt and set aside.

In a small bowl, fold together blue cheese crumbles and cream. Season with pepper. Refrigerate until needed.

Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.  Lightly oil hot grates.

Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.

Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 º F on an instant-read thermometer.

Let steaks rest for 8 -10 minutes before serving, each with a generous spoon of blue cheese sauce. Top with crispy shallots.

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Buffalo Cauliflower Bites

I have to say, cauliflower is truly an amazing vegetable. This delectable vegetarian recipe is as close as it gets to “real” buffalo wings. Before they are baked, they are dipped in a batter and then rolled in panko breadcrumbs. The panko breadcrumbs make these tasty snacks so crispy on the outside yet soft on the inside, that you will forget that you are eating cauliflower.

Enjoy!

 

 

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Ingredients:
1 cup all-purpose flour
1 cup Water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon  salt
1/2 teaspoon of Lawry’s Seasoning Salt
A pinch of cayenne pepper
1 package of chicken bouillon
1 head cauliflower
1 cup Japanese panko breadcrumbs
Vegetable cooking spray
1/4 cup sriracha sauce
3 Tablespoons butter, melted
Crumbled blue cheese, for garnish
Crumbled feta cheese, for garnish

 

Directions:
Preheat the  oven to 450°F.

In a large bowl, combine the flour, water, salt,garlic powder, onion powder, paprika, seasoning salt, cayenne pepper and stir until smooth. Add cauliflower and stir gently until florets are evenly coated with batter.

Roll the florets in the breadcrumbs.

Arrange the  cauliflower in a single layer on a lightly oiled, large baking sheet (preferably nonstick). Spray the cauliflower with vegetable cooking spray. Bake 20 minutes or until golden.

Combine the sriracha and melted butter  in a large bowl.Add the cauliflower and gently toss until cauliflower is evenly coated.

Arrange the coated cauliflower on the baking sheet and bake 10 minutes or until cauliflower begins to crisp, rearranging florets occasionally if needed. Garnish with a sprinkling of blue cheese and feta cheese.  Serve with celery and enjoy!

 

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