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Posts Tagged ‘blue cheese’

25 Ways to Use Blue Cheese

Whether your team is playing in the Super Bowl or you’re just there for the food, the real star of the day is blue cheese. Whether it’s gorgonzola, Roquefort or stilton, stinky and creamy blue cheese has you covered for all of your party needs. And when the party’s over? There are recipes for that hunk of leftover blue cheese as well.

  1. I’ll start you off with some buffalo wings: Buffalo Wings with Blue Cheese Dipping Sauce and Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli, Buffalo Chicken Lollipop Wings with Buttermilk Blue Cheese Dip and Bobby’s Buffalo Chicken Sliders.
  2. And if you wanted those wings without the Buffalo sauce? You know I’ve got you covered: Hot Wings with Blue Cheese Yogurt Sauce, Spicy Chicken Wings and Chicken Wings with Red Hot Honey Glaze and Blue Cheese Celery Dipping Sauce.
  3. Nigella Lawson’s Universally Useful Blue Cheese Dressing is a great tool to have in your arsenal. What’s better to add to wings or dress up a weeknight salad?
  4. There a time and place for a classic grilled cheese, and then there’s always time for Great Hill Blue Grilled Cheese, filled with prune jam, fresh pear slices and blue cheese on cranberry walnut bread. It’s all cooked in clarified butter, which is easy to make: heat a stick of butter over low heat until the solids float to the top. Spoon off those solids and you should be left with clarified butter, which has a higher smoke point than the stick of butter you started out with.
  5. Sweet, savory and on a stick, Date and Blue Cheese Stuffed Meatballs (pictured above) will be a hit at your next party.

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Matt Entertains: Fig and Blue Cheese Flatbread

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Matt Armendariz's Fig and Blue Cheese Flatbread

One of the most disappointing things in life is discovering someone with a beautiful fig tree who doesn’t eat figs. I think it’s ok to pass judgment because I used to be that person. Granted, I was 4 years old at the time and refused to eat them, missing out on their subtle, delicate flavor and historical significance.

Fast-forward about 20 years to adulthood. Figs no longer have to compete with PB&Js and red apples and that’s just fine with me. But it’s only been as an adult that I’ve learned to really dig figs; they come to market for such a brief time (right, say, now!), are one of the most delicate tree fruits, and stand in the culinary lineup of fruit that doesn’t always hit you over the head but lets you take your time with its flavor. That’s not to say a fig can’t be bold — there are some with flavors reminiscent of eating jam right out of the jar. But their telltale tastes make them perfect for both sweet and savory applications, and I think there’s no better way of eating fresh figs than with cheese or on flatbread. To me figs belong with cheese.

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Stirring Up: Vodka

Best new use for tarragon: Siberian Sling from Drink Up!

Best new use for tarragon: Siberian Sling from Drink Up!

First tequila, now vodka—we’re right there with Darryl Robinson mixing up divergent DIY happy hour cocktails and inspirational libations on Drink Up.  By the way, grabbing friends and following along at home makes it even better…

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