Individual serving-sized chicken meatloaves baked in a cupcake pan house a secret melted blue cheese center. Celery and homemade wing sauce complete the mashup between two comfort classics. Our recipe uses a touch of gelatin to help keep the meatloaf tender and moist.
'blue cheese' on Serious Eats
Shredded chicken, Frank's RedHot, and blue cheese, all rolled up into puff pastry and cooked on a waffle iron. If you like Buffalo wings, you are guaranteed to like this variation on our puff-pastry waffle series.
Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings.
Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese.
One of my favorite dishes to make in the winter is a big bowl of polenta topped with a scoop of whatever leftover vegetables are rolling around in the fridge. Sarah Copeland seems to be of the same mind. She has four (yes, four) different recipes for polenta in her new cookbook, Feast; here, she tops cheddar-filled polenta with a wilted melange of bitter greens and cherry tomatoes, a delicate poached egg, and a few crumbles of pungent blue cheese.
Savory scones are one of my favorite things to serve for brunch. They're great on their own, hot out of the oven with butter, or taken up a level and stuffed with bacon or breakfast sausage.
Brussels sprouts, bathed in lemony vinaigrette, are updated with Cobb salad-inspired accoutrements.
Charge up your chicken burgers with a serious dose of hot sauce. Cool the fire with the celery-blue cheese mayo.
Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese.
I love St. Agur blue cheese. I also love sandy French butter cookies. Who am I to keep my two love apart when they're a match made in heaven?
Full-flavored thyme-lemon roast chicken is finished with hazelnuts, blue cheese, and pan gravy, with creamed kale alongside.
This sandwich is modeled on a cheese plate: it's filled with Stilton, crisp pear, and sweet dates.
While making a Shepherd's Pie isn't necessarily as difficult as tending sheep, it can be time consuming. Instead, consider the Shepherd's Pie Slider. The same seasoned lamb is at the core of this recipe, but instead of being sauteed, the meat is formed into patties and studded with thyme, rosemary, garlic, shallots, peas, and carrots.
A robust, hearty blue cheese sauce that's so good it can have blue cheese haters defecting to the other side.
Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France.
Stinky, zingy cheeses love sweet stuff—honey, fruit, preserves, and the like but before coming across this recipe for Blue Cheese and Spiced Nutty Corn from Bluestem, we never would have dreamed of giving popcorn a place in the cheese course.
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Memorial Day »...
If I had my druthers, salads would be made of nuts, cheese, and a fruity dressing with a few leaves of arugula sprinkled on top. Alas, those druthers miss the whole point of a salad, which "should" be a light, healthy meal. I'm not alone, though. Visit any restaurant, and you'll find salads packed with heavy (albeit delicious) add-ons, making them slightly less nutritious than a bag of Big Macs. But it doesn't have to be that way.
These two dishes are exceptionally simple and come together quickly. Devils on horseback are salty and sweet but definitely on the rich side, while the cucumber sandwiches are crisp and refreshing. Strong black tea is ideal, but Black Velvets would be a good accompaniment as well.