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June 2011

Top Tips for Expert Grilling

When summer evenings on the patio are the “coolest” place in town, we know it is grill-time! Gathering friends for relaxing meals, drinks, and conversation is easy when the grill is working its magic for you. And we’ve got a sophisticated twist that will turn your favorite steak into your summer signature. Top that hot grilled sirloin with a slice of Bacon Blue Butter made, of course, with Castello-Rosenborg® Blue Cheese. It melts immediately and creates a light sauce, adding flavor and moisture with each bite. Start experimenting with steak, fish filet, or chicken. You’ll never grill without it!

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Sizzling Blue Sirloin

Makes 4 servings

Try this smokey Blue cheese topping on whatever you’re grilling!

What you need:

For Bacon Blue Butter:

2 strips bacon, cooked and crumbled½ package Lurpak® Slightly Salted Butter
4.4-ounces Castello-Rosenborg® Crumbled
4 tablespoons chopped parsley
4 tablespoons minced red onion

For Sirloin Steak:
(4) 8-ounce sirloin steaks
Salt and pepper

COOKING UTENSILS: Parchment paper (cut 9”x13”)

What you do:

1. Combine the bacon, butter, Blue cheese, parsley, and onion in a paste.

2. Arrange the parchment paper on the counter with the long side facing to you. Spoon the cheese-butter mixture along the length of the paper, 1-inch from the bottom. Roll the paper tightly around the butter mixture, into a 1½-inch diameter log. Twist the ends closed and refrigerate until ready to use. When ready, cut one ½-inch slice of Blue butter for each steak. Wrap remaining Blue butter and either refrigerate or freeze until next time.

3. Prepare the grill or broiler. Season the steaks with salt and pepper. Grill for 6 minutes on each side for medium, or cook to desired doneness. When ready, remove from heat and place on serving plates. Top immediately with a slice of the Blue butter and serve.

(Healthy Eating: - CONT.)

6 Steps to the Perfect Steak:

1.    Buy a good cut and quality of beef.
2.    Bring the meat to room temperature before cooking.
3.    Pat the meat dry and brush with oil.
4.    Season well with salt.
5.    Start cooking over the hottest part of the grill, searing the outside of the meat, then move it to a cooler part of the grill and finish cooking to your preferred doneness.
6.    After removing the meat from the grill, top with blue butter and let it sit for 5 minutes so the juices reabsorb before serving.

Perfect Pairing:

The Gin Fizz

Makes 1 cocktail

3 ounces gin
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon superfine sugar
Seltzer water

What you do: Shake the gin, lemon juice, lime juice, and sugar with ice. Strain into a highball glass with a 2 or 3 ice cubes and fill the glass with seltzer water. Garnish the glass with a slice of lime or lemon.

Perfect Pairing:
The Gin Fizz

Lemon and lime will add some refreshing zest to a hot summer day.

See recipe...

Can't get enough Blue cheese? Try Saga® Blue-Brie, our sister brand. It's a classic Brie kicked-up with the flavor of Blue - a great way to introduce a new taste to a conservative palate! Visit the Saga® website to learn more and sign up for the Saga® newsletter.

Grilled Corn with Blue Butter

Grilled Corn with Chipotle Blue Cheese

Makes 4 ears

After peeling back the husks of the corn, brush the kernels with this Blue cheese butter.

What you need:

4 ears of corn in the husks
¼ cup Castello-Rosenborg® Crumbled Blue Cheese
¼ package Lurpak® Slightly Salted Butter
½ teaspoon chipotle powder

What you do:

1. Trim the extra silk off the tip of the corn, leaving the husks, and then submerge in cold water.

2. Prepare the grill. Over medium-low heat, melt the Blue cheese and butter. Stir in the chipotle and set aside.

3. Shake off any excess water from the corn, set on the grill, and cover. Turn corn every 10 minutes over charcoal until the husk is charred, about 25 minutes. If using a gas grill, turn corn every 5 minutes.

4. Remove the corn and peel off the husk. Brush liberally with Blue cheese butter and enjoy!