SIMON AND SEAFORT'S MAYTAG BLUE CHEESE DRESSING
Little can beat rich and creamy blue cheese dressing.
Provided by Stephanie Manley
Categories Salad
Time 10m
Number Of Ingredients 14
Steps:
- Dissolve spices into vinegar, Worcestershire and Tabasco. Combine with sour cream and mayonnaise. Thin dressing with buttermilk, add Maytag Blue Cheese and let sit overnight. Serve on romaine greens. Garnish with toasted slivered almonds and crumbled Maytag Blue Cheese.
Nutrition Facts : Calories 89 kcal, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 154 mg, ServingSize 1 serving
ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
- For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
- Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.
KETTLE CHIPS WITH MAYTAG BLUE CHEESE SAUCE RECIPE - (5/5)
Provided by KDCooks
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F. Arrange potato chips on a cookie sheet in a single layer. Have ready a serving container lined with a napkin or parchment paper. Warm the chips for about 5 minutes. In a blender or food processor, combine the sauce with 1 ½ ounces cheese and lemon juice; blend smooth. Transfer to a small saucepan and place over medium heat just long enough to warm the sauce. Transfer the chips to your serving dish and drizzel warm sauce over chips. Crumble remaining blue cheese over the top and garnish with green onions. Serve immediately.
MAYTAG BLUE MAC AND CHEESE
Provided by Emeril Lagasse
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter.
- In a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed.
- In a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving.
MAYTAG BLUE CHEESE SAUCE
Salty blue cheese makes a perfect foil for spicy chicken wings. But no bottled blue cheese salad dressing will do for Buffa-que Wings. The recipe here calls for America's most famous blue cheese: Maytag Blue from Iowa. ShareTweetPin6 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Press the blue cheese through a sieve into a nonreactive mixing bowl. ShareTweetPin6 Shares Step 2: Whisk in the mayonnaise, sour cream, vinegar, onion, and pepper. It's unlikely you'll need salt (the cheese is quite salty already) but taste for seasoning and add a little if necessary. The blue cheese sauce will keep in the refrigerator, covered, for several days. ShareTweetPin6 Shares
SMOKED SALMON, CRISPY BACON, AND MAYTAG BLUE CHEESE SALAD
Provided by Food Network
Categories main-dish
Time 8h58m
Yield 4 to 6 entree-size salads
Number Of Ingredients 22
Steps:
- Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve.
- In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
- In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately.
- In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
- Prepare a stovetop smoker according to the manufacturer's directions.
- Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.
BLUE CHEESE SAUCE
Pack a flavour punch with our cheese sauce made with stilton. Enjoy with meats or try on salads for a real kick
Provided by Miriam Nice
Categories Condiment
Time 5m
Yield Makes 4-6 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 89 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MAYTAG BLUE CHEESE SALAD DRESSING
This is from Kincaids Restaurant in Redondo Beach, Ca. When I tried it at the restaurant, I had to have the recipe, which I found on the web. It is the best blue cheese salad dressing ever !!! The Maytag Blue Cheese is so creamy and delicious, like no other. It's not cheap, but worth every dime if you can find it. If you can't find it, you can substitute Danish Blue Cheese, or your personal favorite. It should be refrigerated overnight. I'm guessing on the servings amount, it makes about 1-1/2 cups. Serve it over iceberg lettuce wedges with your choice of other veggies, i.e tomatoes, cucumbers, etc. and I hope you enjoy it as much as we do !!!
Provided by Imagenie
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve spices into vinegar, Worcestershire, and Tabasco.
- Combine with sour cream and mayonnaise.
- Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
- It is best served on Iceberg lettuce wedges.
Nutrition Facts : Calories 379.8, Fat 32.2, SaturatedFat 10.8, Cholesterol 48.2, Sodium 869.5, Carbohydrate 16.3, Fiber 0.1, Sugar 5.2, Protein 7.8
MAYTAG BLUE CHEESE SOUFFLES WITH BLACK CORINTH GRAPES AND MUSCAT GRAPE REDUCTION
Categories Food Processor Mixer Egg Fruit Bake Vegetarian Blue Cheese Walnut Fall Grape Bon Appétit
Yield Serves 6 as a cheese course or first course
Number Of Ingredients 17
Steps:
- Make grape reduction:
- In a 1 1/2-quart saucepan simmer grapes in water, uncovered, 30 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids to extract as much liquid as possible. Transfer liquid to cleaned pan and gently boil until reduced to about 1/2 cup. Keep sauce warm, covered. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before serving.
- Make soufflés:
- Preheat oven to 400°F.
- Butter six 1/4-cup ramekins (2 1/2 by 1 1/4 inches) and coat with walnuts, knocking out excess walnuts.
- In another 1 1/2-quart saucepan heat milk and butter over moderate heat until butter is melted and bring to a boil. Add flour all at once and whisk vigorously until mixture returns to a boil. Transfer mixture to a bowl and whisk until it no longer emits steam. Whisk in yolk (mixture will be very stiff). Break half of Maytag Blue into small pieces and with a rubber spatula stir into flour mixture.
- In a bowl with an electric mixer beat whites until they just hold stiff peaks and whisk half of whites into cheese mixture to lighten. Add remaining whites and whisk gently until incorporated (mixture will be dense).
- Divide batter among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach halfway up sides of ramekins and bake soufflés in middle of oven until puffed and golden brown, about 30 minutes.
- Make brioche toasts while soufflés are baking:
- Cut six 1/2-inch-thick slices from brioches and with a 2 1/2-inch round cutter cut a round from each slice. In a 10- to 12-inch nonstick skillet heat butter over moderately high heat until foam subsides and sauté brioche rounds until golden, about 30 seconds on each side. Break remaining half Maytag Blue into chunks.
- Put a brioche toast in center of each of 6 plates. Invert soufflés, 1 at a time, onto a large plate and turn right side up. Top each brioche round with a soufflé. Spoon sauce around soufflés and arrange grapes and remaining cheese on plates.
BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE
Categories Beef Cheese Broil Sauté Blue Cheese Steak Red Wine Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
- Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
- Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
- Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
- *Available at Asian markets and in the Asian section of some supermarkets.
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