Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside. Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet. Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done. Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half. Serve steaks hot with sauce.
Time 20m Yield 8 to 10 burgers Number Of Ingredients 10 Steps:
Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape. Prepare a charcoal or a stove-top grill. Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture. Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Time 2h5m Yield 1 loaf Number Of Ingredients 8 Steps:
Put all ingredients in bread machine bowl. Set machine to dough cycle. When finished, remove dough, knead lightly and place in greased loaf pan. Bake at 350-375 degrees for 40 minutes.
Yield 1 serving(s) Number Of Ingredients 10 Steps:
Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles. No need to use an expensive port here, just one with good flavour. The sharper the blue cheese, the stronger the flavour in the bread. We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak.
Yield Makes about 3 1/2 cups Number Of Ingredients 4 Steps:
In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.
More about “bleu cheese port bread recipes”
Yield Makes about 1 cup Number Of Ingredients 3 Steps:
Gently mash together all ingredients in a bowl with a fork, leaving some texture.
