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Saturday, January 26, 2013

Ribeyes with Carmelized Shallot Bleu Cheese Butter

This is mouth-watering!  Delicious - I don't think I'll make a steak any other way!  You can make extra butter and freeze for another night.

Serves 2


2 thick, good quality boneless ribeye steaks
1/2 stick butter, room temperature, divided
1 shallot, sliced
1 garlic clove, minced
1 1/2 Tbsp bleu cheese (use a good quality - I used Maytag)
1 Tsp fresh thyme


Set out butter and steaks to get room temperature.  Might as well go ahead and open a fine bottle of red!

In a saute pan, heat 2 Tbsp butter and add shallots.  Cook shallots on med-low heat until they carmelize and turn slightly brown, about 10 minutes.  Add garlic and thyme, cook for 2 minutes.  Set aside and let cool.

In a bowl, mix the remaining butter with bleu cheese.  Once shallot mixture cools, add it to the butter.  Mix around, and place on a sheet of parchment paper.  Roll into a log and chill in the refrigerator for 30-45 minutes.

Turn the oven on broil, and place a heavy saute pan in it to heat up. 

Meanwhile, pat the steaks dry and brush with olive oil, season with salt and pepper.  Using a thick oven mitt, remove the saute pan from the oven and place on the stove over med-high heat.  Add the steaks - they should sizzle immediately.  Cook for about 1 minute on each side until they brown, then place back in the boiler oven.  Cook about 3-4 minutes for medium-rare steaks. 

Slice the butter and place on top of each steak and let melt.  Mmm!

Thursday, January 24, 2013

Tequila Lime Salad Dressing

Delicious!  I tossed with lettuce, mojo grilled chicken strips, blackbeans, corn, tomatoes, avocado, red onion, and shredded cheddar cheese for a tasty and light dinner salad!


1/4 Cup olive oil
Juice of 1 lime
1 Tsp lime zest
1 Tbsp apricot preserves
1 shot glass of tequila
1 garlic clove, minced
Dash of cayenne pepper

Whisk together all ingredients and use as a salad dressing or marinade. 

Friday, January 11, 2013

Lemony Fresh Green Beans

Crisp, fresh, light and delicious!

Serves 4 (as a side dish)


1/2 Lb green beans or haricots verts
1 garlic clove, minced
1 Tbsp dijon mustard
1/4 Cup white wine
1 Tbsp olive oil
Juice of 1 lemon
1 Tsp lemon zest
1/4 Cup sliced almonds
Fresh grated parmesan cheese

Rinse and trim beans.  In a bowl, whisk together garlic, wine, olive oil, lemon juice, lemon zest, mustard, salt and pepper.  Marinate green beans in fridge for at least an hour.

In a medium saucepan, toss beans with almonds and marinade and cook on medium-high heat for about 10-15 minutes until juice starts to evaporate.  Top with parmesan and serve.