Slow Roasted Corn With Blue Cheese Compound Butter Recipes

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER

Steps:

• Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
• Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
• Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
• Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
• Serve the steaks topped with blue cheese compound butter.

GRILLED CORN WITH RANCHOVY BUTTER

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place the corn in a large bowl with well-salted water and let soak for up to an hour.
• Meanwhile, add the anchovies to a large bowl and mash with a fork until a paste forms. Add the butter, Ranch Rub, paprika, garlic, lemon zest and lemon juice and continue to mash until completely combined. Set aside.
• Remove the corn from the salted water and place over indirect heat. Cook, turning, until tender, about 5 minutes. Move the corn over direct heat to give it a little char, about 1 minute per side.
• While the corn is still hot, spread lots of ranchovy butter all over it with a pastry brush. Serve immediately.
• (Alternatively, you can bake the pre-soaked corn on a baking sheet in a 350 degree F oven until tender, about 7 minutes, then broil it for 45 seconds to give it some char.)
• Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

PESTO, ROASTED CORN, AND BLUE CHEESE PIZZA

Steps:

• Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
• Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• If you are grilling on a charcoal grill, set coals on one side of the grill.
• Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper and slice. Serve immediately

POINT REYES ORIGINAL BLUE CHEESE COMPOUND BUTTER

Steps:

• Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.
• In a mixing bowl, cream the butter. Stir in the mustard, thyme and salt. Fold in the blue cheese and gently blend until all is incorporated. Taste for seasoning and add salt if desired.
• With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.
• From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven or grill.

THE BEST SLOW COOKER CREAM CORN

Steps:

• In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.