The Brits Inspire Iceland Stilton Or Blue Cheese Sauce Recipes

STEAKS AND STILTON SAUCE

Steps:

• Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
• When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
• Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

THE BRITS INSPIRE ICELAND - STILTON (OR BLUE) CHEESE SAUCE

Steps:

• Whisk marinade ingredients together & set aside.
• Rinse & dry salmon fillets. Place fillets in dish lrg enough to hold fillets in a single layer, but w/little extra space. Pour marinade over them, turn fillets to coat evenly & refrigerate for 2 hours Turn fillets over to redistribute the marinade at 1 hr of marination time.
• When ready to cook fillets, preheat oven to 375°F Spray Pam (or similar product) over a Pyrex-type, oven-safe dish & bake for 15 min (or till fish flakes easily, but is still moist). Discard marinade.
• While fish is baking, use a sml non-stick skillet to begin making the sauce. Over med-low heat, melt the crumbled Stilton cheese in the white wine & begin adding the cream in sml amts at a time to incorporate. Continue adding cream till you achieve a desired smooth consistency. More or less cream may be used, but more vs less will prob be ideal as the sauce will thicken as it cools.
• When ready to serve, plate the fillets & ladle the sauce over them . or serve the sauce in a pretty dish for individual use. Sprinkle a shake or 2 of lemon pepper + the chopped parsley over the fillets & garnish w/a sprig of parsley.
• *NOTE* ~ Prir Frakkar serves this dish w/buttered & parslied new potatoes & mixed color veggies. Enjoy!

CHICKEN WITH ASPARAGUS & BLUE CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Cut chicken legs in half at joint.
• Dredge with flour and set aside.
• Heat oil in frying pan.
• Brown chicken pieces on all 4 sides.
• In a medium bowl, combine wine, blue cheese, soup, salt and pepper.
• Pour half this mixture into a 12" x 10" glass casserole dish.
• Place browned chicken on top.
• Pour remaining soup mixture over chicken.
• Bake in oven, uncovered, for 30 minutes.
• Meanwhile, prepare asparagus.
• Gently bend stalk near end of spear.
• Stalk will break at point where it becomes too tough to eat.
• Discard end.
• Rinse spears under cold, running water.
• Drain.
• Cut each spear into 1 1/2" pieces.
• At end of 30 minutes, remove casserole dish from oven.
• Scatter asparagus between chicken pieces.
• Cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked.
• Serve over cooked white rice.

VEAL WITH BLUE CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over high heat.
• Season veal with salt and pepper.
• Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
• Transfer veal to platter.
• Tent with foil to keep warm.
• Add brandy to skillet.
• Bring to boil, scraping up any browned bits.
• Add both stocks.
• Boil until liquid is reduced to generous 1 cup, about 10 minutes.
• Add cream; boil until sauce is slightly thickened, about 12 minutes.
• Reduce heat to medium-low.
• Add cheese and whisk until melted.
• Simmer until thickened to sauce consistency, about 8 minutes.
• Season sauce with salt and pepper.
• Spoon sauce over veal.
• Sprinkle with parsley and serve.

STEAKS WITH STILTON CHEESE SAUCE

Steps:

• Grill or broil steaks to your liking.
• Melt butter in saucepan and cook onion until soft.
• Add sherry and boil to reduce slightly.
• Add cream and boil for one(1) minute.
• Stir in Stilton Cheese and chives.
• Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

STILTON (BLUE CHEESE) STEAK SAUCE

Steps:

• Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
• Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
• I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
• Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
• Warm the pan slowly while constantly stirring. It will melt, don't give up.
• If you heat it too fast, or don't still it will separate.
• The mayo will forgive some sins, but not many, so stir!
• This will make a THICK sauce.
• More mayo will thin it some.
• Milk can thin it if it is too strong.

BLUE CHEESE SAUCE

Steps:

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.