Posted: 6/30/2011 6:27:07 PM EDT
Ever try it? I just had some on a grilled pork chop! MMMMMMMMMMMM!
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Why melt? I say make a compound butter instead.
Just stick unsalted butter into a Kitchen-Aide, or similar (you can whip by hand too if you don't have access to anything of the such), and let it do it's thing until the butter is nice and whipped. Then throw in your blue cheese and allow to whip a little more, add some salt and pepper to taste (you could also add a LITTLE bit of lemon juice if you'd like) in the final minutes of the whip. Then dump it our either onto wax paper or foil and roll it into a long and toss it into the cooler to become solid again. Then right before you serve your steak, cut a slice off and lay it on top of your meat –– let the heat of the food do the melting. |
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50/50? Posted Via AR15.Com Mobile That's what I normally do, maybe a little less cheese than butter. I don't want an overpowering blue cheese taste, so I try and make it to my liking. The best thing to do is to find out where your taste lies and go from there. I actually don't care much for blue cheese by itself, but I really like the BC butter! |
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Why melt? I say make a compound butter instead. Just stick unsalted butter into a Kitchen-Aide, or similar (you can whip by hand too if you don't have access to anything of the such), and let it do it's thing until the butter is nice and whipped. Then throw in your blue cheese and allow to whip a little more, add some salt and pepper to taste (you could also add a LITTLE bit of lemon juice if you'd like) in the final minutes of the whip. Then dump it our either onto wax paper or foil and roll it into a long and toss it into the cooler to become solid again. Then right before you serve your steak, cut a slice off and lay it on top of your meat –– let the heat of the food do the melting. I'll have to try your method next time. |
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I melted some blue cheese and butter and mixed them together, then re-solidified them in the frige. I then smeared a copious ammount of the concoction on a pork chop hot off the BBQ!  That sounds amazing. I would suggest trying LostX's method first. Mine was tasty, but I think his would be to die for! |
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I would suggest trying LostX's method first. Mine was tasty, but I think his would be to die for! There are two really basic things I think a man should be able to do in a kitchen –– a compound butter and a good vinaigrette. Both can be tweaked with various ingredients to give it a completely different tastes and both can be used in various dishes. There are all sorts of recipes online that you can follow for either or you can just come up with something you think might work. I once made a wasabi compound butter to put on a piece of pan seared Ahi tuna. You can do all sorts of magic if you can master both those items. Forgive my presentation of the steak as I cut it like a jack ass off the loin because the knife was dull. But the glob on top is a simple compound butter made with roasted garlic, salt, pepper, and lemon juice. It's not as big of a glop as it looks and it melts nicely before it hits the table. 
Edit: Man that looks like ass. |