Blue Cheese Compound Butter

Last week was a great week to say the least. Not only was I able to take a couple of days off of work to take my family camping, but my wife and kids treated me like a king on Father’s Day. To be honest, I’m not a big fan of the whole concept of Father’s Day, but heck I’ll take a bit of pampering and great sentiments from my kids. With that said, my wife had suggested that we have her dad and brother over and we would cook out some steaks. As my wife suggested that she do all of the cooking, I quickly sidetracked her and informed her that I would do the cooking. I was not about to buy great beef and have my wife not be able to handle the grill and get the temperature right on eight steaks. No offense, but it was probably best for everyone.

So my decision on the meal was a steakhouse fare. Ribeye’s, fillets, rosemary baked potatoes, roasted corn, roasted mushrooms, and a simple salad. That’s when I thought I would make a couple of different compound butters; a cilantro and garlic for the corn, and a blue cheese butter for the steaks. If you have never tried the combination of blue cheese, and beef, well please open that door and give it a shot. It’s such a wonderful combination.

Blue Cheese Compound Butter Recipe

This does not get any easier to make, so let’s get started.

Ingredients:

  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • 1/4 tsp cracked black pepper
  • 1/4 cup your favorite crumbled blue cheese, room temperature

How to make blue cheese compound butter

That’s it. Basically take the butter, blue cheese, and cracked black pepper and add them to a small bowl.

Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.

This butter was a perfect pairing with the perfectly cooked ribeye, and it just made it so much better. Hope you enjoy!

Blue Cheese Compound Butter
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • ¼ tsp cracked black pepper
  • ¼ cup your favorite crumbled blue cheese, room temperature
Instructions
  1. Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.

 

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Beer Battered Fish

Fish fries are a big deal for us in Wisconsin. Literally, every Friday people are pretty much in search of a good fish fry. I’ve posted in the past regarding the matter, and as much as we love a good fish fry, we pretty much make our own at home. I’m always tinkering with the batter, whether it is adding different seasonings, or different ratios, or even different types of flour, but recently I have been using my go to beer batter.

This beer batter is a huge hit with my wife and kids, and it has that perfect texture that pretty much goes well with any type of fish.

Beer Battered Fish Recipe

This batter has that great beer flavor, and it has the perfect crunch that allows for the awesome flakiness of the fish.

Let’s get started.

Ingredients:

  • Tilapia fillets, or your favorite fish
  • 2 cups of all-purpose flour
  • 1 tbsp Old Bay seasoning
  • 1 tsp Lawry’s Seasoned salt
  • 1/2 tsp cracked black pepper
  • 1 tsp baking soda
  • 12 oz your favorite Pilsner, very cold
  • 4 cups canola oil

Heat your oil in a pot on medium-high heat until it registers 350 degrees.

Add the dry ingredients to a mixing bowl and stir to combine everything. Once everything is combined, mix in the cold beer, and lightly whisk until you have a smooth batter.

Let the batter rest for about 5 minutes.

How to make beer battered fish

 

Once the oil is heated, submerge your fish fillet into the batter to lightly coat, and raise it out to let any excess batter drip back into the bowl.

Carefully place this fish fillet into the oil, and cook until you have a nice golden brown, roughly 4-6 minutes. Remove with your kitchen spider, or large slotted spoon, and place on a paper lined plate to remove any excess oil.

Season with a pinch of salt, and repeat.

The end result is a crisp batter that is just a perfect pairing with your fish. Feel free to use on cod or halibut as well.

There you have it Milwaukee, that’s my batter that I have been using now for a few years, and it’s one that I’m sticking with.

Beer Battered Fish
Author: 
Recipe type: Fish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Tilapia fillets, or your favorite fish
  • 2 cups of all-purpose flour
  • 1 tbsp Old Bay seasoning
  • 1 tsp Lawry’s Seasoned salt
  • ½ tsp cracked black pepper
  • 1 tsp baking soda
  • 12 oz your favorite Pilsner, very cold
  • 4 cups canola oil
Instructions
  1. Heat your oil in a pot on medium-high heat until it registers 350 degrees.
  2. Add the dry ingredients to a mixing bowl and stir to combine everything. Once everything is combined, mix in the cold beer, and lightly whisk until you have a smooth batter.
  3. Let the batter rest for about 5 minutes.
  4. Once the oil is heated, submerge your fish fillet into the batter to lightly coat, and raise it out to let any excess batter drip back into the bowl.
  5. Carefully place this fish fillet into the oil, and cook until you have a nice golden brown, roughly 4-6 minutes. Remove with your kitchen spider, or large slotted spoon, and place on a paper lined plate to remove any excess oil.
  6. Season with a pinch of salt, and repeat.
  7. The end result is a crisp batter that is just a perfect pairing with your fish. Feel free to use on cod or halibut as well.

 

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Grecian Lamb and Tzatziki Grilled Cheese

Lately I have been thinking of grilled cheese sandwiches. The grilled cheese sandwich, just by itself, is pure comfort food. A couple slices of bread, some American cheese, and some butter is all you need to have thoughts of childhood, or to remove any stresses of the day. Two of my kids love the basic grilled cheese sandwich (God forbid that my oldest eat anything with melted cheese), and any time they are undecided what to eat for lunch on any given Saturday or Sunday, I also suggest a grilled cheese. There’s something about the low and slow process that I totally love. There is also something about coming up with new ideas when it comes to cheeses, and other ingredients that, well you know, I totally am all about. With that said, that’s when I decided to some up with a twist on a grilled cheese, and go all out, making what I am calling the Grecian lam and tzatziki grilled cheese.

IT WAS TO DIE FOR.

Grecian Lamb and Tzatziki Grilled Cheese

Let’s get started.

Ingredients:

  • 70 g Wisconsin Carr Valley Creama Kasa Cheese, sliced
  • 40 g Wisconsin Black River Blue Cheese, sliced
  • 1/2 lb ground lamb
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 1 inch slices of rustic French loaf
  • 2 tbsp unsalted butter
  • 1 tbsp mayonnaise
  • 1/2 inch ring of red onion
  • 2 tbsp tzatziki sauce

Ingredients for the Tzatziki Sauce:

  • 1 cucumber, peeled, seeds removed, and diced
  • 2 cloves of garlic, grated using a microplane
  • 3 tbsp lemon juice
  • 1/4 cup chopped dill
  • 1 cup Greek yogurt
  • salt and pepper to taste

Make the tzatziki sauce by adding all of the ingredients into a mixing bowl, and stir to combine.

Next, form your lamb into a ball. Season with the salt and pepper.

Heat a large skillet on medium-high heat, then add the lamb. Let cook for about 3 minutes, then smash it down with a large spatula. Flatten it like you would a smash burger. Continue to cook for about 2 minutes to get it nice and caramelized.

Flip the patty, and continue to cook an additional three minutes. Add the onion ring, and let the onion gently cook on top of the burger. Remove the lamb patty and place on some paper towel to let any excess fat be removed.

Spread butter, along with 1/2 tbsp mayonnaise onto each slice of bread. Yes, mayonnaise.

Place the bread, butter and mayonnaise side down, on low heat onto a skillet, then layer the blue cheese. Cook for about 5 minutes on low. When the bread becomes lightly golden, add the cooked lamb burger with the onion ring, making sure the center of the onion is removed.

Continue to cook until the bread starts getting a bit darker golden brown.

How to make a Grecian Lamb and Tzatziki Grilled Cheese Sandwich

Add the tzatziki sauce into the center of the onion ring.

Top with the Carr Valley cheese, then add the remaining slice of bread, butter and mayonnaise side up.

Carefully flip, then weight down with a heavy pan, or bacon press.

Continue cooking on low until the bottom side is golden brown, then flip again, press with the bacon weight, and cook until the cheese is nice and melted on both sides.

Now you want to talk about an awesome grilled cheese, then this is the one. Talk about surprises in this sandwich. You get that nice boldness with the lamb, and then the creaminess hits you from the Carr Valley cheese, then a punch from the creamy and melted blue cheese, only to be balanced with the wilted onion and tangy tzatziki sauce. It was extremely difficult to put this down, and to be honest, it only hit the plate one time before I continued to devour it. Hope you enjoy!

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Nueske’s Ham Steak – Product Review

It wasn’t too long ago that Nueske’s had mentioned on Facebook that they had been trying new jerky and that prompted me to ask them if they were interested in my doing a product review. They immediately reacted and showed me a bunch of love and sent me not only the steak strips, but products I’ve never seen or tried. These included their bacon cheddar brats (which were awesome), along with some excellent bacon, and then their ham steaks. I’ve never seen the ham steak so I was very curious on how it was going to taste.  The ham steak by itself, warmed in the oven, was excellent. It was perfectly smoked and extremely addicting, and with that said I figured I would try grilling the next one, and lathering it in barbecue sauce.

Grilled Nueske's Ham Steak with Barbecue Sauce

Let’s get started.

Ingredients:

  • 1 whole Nueske’s Ham Steak
  • 1 cup of your favorite barbecue sauce

Start by heating your coals. You can do this on a gas grill if you prefer, but it has been so long since I last used my gas grill. Once the coals are heated, add to the outer, inside ring of your grill as we will cook the Nueske’s ham steak over indirect heat, and then lightly oil your clean grill grate.

Nueske's Ham Steak - Product Review

Place the ham steak on the grill over indirect heat, and cover. Cook for about 5 minutes per side, and then start brushing on your favorite barbecue sauce. Cover, and cook another few minutes, then turn the ham steak over and lather more barbecue sauce on that side. Cover, and repeat until you are out of sauce.

The end result is nothing short of amazing, and everything I would expect from Nueske’s. The ham steak got some nice grill marks, and embedded some of that barbecue sauce into it that just made it even better.

I know I show all the love for Nueske’s and there is good reason for that as I haven’t found a better smoked product then theirs. If you are looking to try any of their products, you can find them online.

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