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
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.