MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE
This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
- Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
- In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
- Serve chicken with desired amount of Gorgonzola sauce and capers.
- Makes 8 servings.
Nutrition Facts : Calories 254.3, Fat 12.5, SaturatedFat 6.8, Cholesterol 103.8, Sodium 655.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.8
POTATO CHIPS WARMED ON GRILL WITH GORGONZOLA SAUCE AND CHIVES
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill to high.
- Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat.
- Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes.
- Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives.
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
GORGONZOLA CREAM SAUCE
A warm Gorgonzola cream sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF
Provided by Ari Laing
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
- Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.
Nutrition Facts : Calories 360 kcal, Carbohydrate 3 g, Protein 5 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 132 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
GORGONZOLA SAUCE
Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
Provided by JEM199
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g
WARM GORGONZOLA SAUCE
Drizzle this sauce over steak or with your next prime rib dinner, you will think your dining in heaven, I have even served this with roast pork --- this sauce is at it's best served warm so prepare just before eating.
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 2 1/2 cups (approx)
Number Of Ingredients 6
Steps:
- In a small heavy saucepan melt butter.
- Add in flour and whisk 1 minute.
- Gradually whisk in cream, wine and chicken broth; boil until the mixture is thick enough to coat the spoon (about 1 minute).
- Add in crumbled Gorgonzola and stir/whisk until the cheese is melted and smooth and the sauce is reduced to desired consistency (about 5-6 minutes).
Nutrition Facts : Calories 594.1, Fat 55.5, SaturatedFat 35, Cholesterol 183.1, Sodium 899.8, Carbohydrate 6.9, Fiber 0.1, Sugar 0.7, Protein 14.4
GORGONZOLA SAUCE
Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over.
Provided by PetsRus
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 6
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
- Whisk rapidly until the cheeses melt and serve warm.
- If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
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