Blue Cheese Blow-Out

I really love blue cheese and when my roommate bought a 5 pound bag of bulk crumbled blue cheese from the local whole grocery supply store, along with a whole sirloin of beef that he cut into steaks, roasts, and other things to store in the freezer (you can buy a whole sirloin to cut up yourself for less than you can buy already cut up round steak at the local supermarket). So we decided we wanted to use some of it extravagantly since there was a lot of it so I looked though my recipes to see which ones I could cook for an entree, starch and vegetable that would be good served together and this was the menu last night, and it was mmm-good!
Sirloin Steak with Blue Cheese Butter

4 sirloin steaks

1/4 cup butter, softened

1/4 cup blue cheese, crumbled

2 cloves garlic, smashed and minced

1 teaspoon Worcestershire sauce

1/2 teaspoon black pepper

1. Blend the butter with all ingredients (adjust garlic to your taste or leave it out if you don’t want any) in a small dish and let the flavors blend while you cook the rest of the dinner.

2. Cook the steaks to personal taste and top the hot steak blue cheese butter placed on top to melt over them

Twice Baked Blue Potatoes

Make these ahead of time and then you can just put them in the oven for the “twice” baked effect.
4 Potatoes, baked

1 cup sour cream

2 tablespoons butter

1/2  cup blue cheese, crumbled

1/4 cup milk

1 teaspoon pepper
Paprika

2 tablespoons minced green onions

2 slices bacon, cooked and crumbled

1. Bake potatoes in 350 degree oven until done, or about 30 to 45 minutes. Remove potatoes from oven and slice about a third off the top of the potato and scoop out the inside of it into a bowl. Place the empty skins (leave about 1/4 inch of potato in the skins to support the weight of the skin) in a baking dish. Add all of the remaining ingredients except the paprika and bacon crumbles (they are optional but I was going for an over the top taste treat). Place the filling back into the potato skins, heaping it over and you will probably have some left and it makes a good breakfast treat to make into a patty using wax paper to form them and dust with flour and fry 5 minutes on each side in butter to brown them, to go with your eggs in the morning. At this point you can refrigerate the potatoes up until the next day. Sprinkle the tops of the potatoes with paprika. Reheat the stuffed potatoes at 350 for about 20 minutes and serve with bacon crumbles on top.

Blue-Green Cauliflower
This recipe goes right along with the concept of getting everything ready before cooking the steaks so it will all be hot at the same time.
1 small head cauliflower
2 tablespoons butter
2 tablespoons flour
1/2 cup crumbled blue cheese
4 ounces cream cheese
2 cloves minced garlic
1 teaspoon pepper
1  teaspoon dry mustard
1/2 teaspoon paprika
3 tablespoons seasoned Italian bread crumbs
2 tablespoons minced green onions
1. Trim up the cauliflower and remove the thick root part at the bottom of the head and place the whole cauliflower in a pan and steam it for about 10 minutes. Remove it and place in in a pie pan or a baking dish. In a small saucepan heat 2 tablespoons butter and blend in 2 tablespoons of flour. Add milk and stir until sauce starts to bubble and thicken. Stir in ½ cup crumbled blue cheese, cream cheese, minced garlic, pepper, dry mustard and paprika. When cheeses are blended well pour the sauce over the cauliflower. At this point you can refrigerate and store the cauliflower up to the night before like the potatoes. Put the cauliflower in the over at the same time you put in the potatoes. Just before putting the dish in the oven sprinkle bread crumbs over the top. Bake it 20 minutes until the bread crumbs start to lightly brown. Remove dish and sprinkle 2 tablespoons minced green onions over the top.
Servings: 4
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