Broiled Blue Cheese And Bacon Tomatoes Recipes

Steps:

• Preheat oven to 500. Line a small rimmed baking sheet with aluminum foil.
• In a small bowl, combine cracker crumbs, blue cheese, bacon, and green onion. Add butter, stirring to mix well. Place tomatoes, cut sides up, on prepared baking sheet. Sprinkle tomato halves evenly with salt and pepper. Divide cracker mixture evenly amoung tomato halves.
• Broil, 5 inches from heat, for 6 to 8 minutes, or until lightly browned.

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
• Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
• Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
• Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
• Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Steps:

• Preheat a grill or indoor grill pan to high.
• Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim

Steps:

• Cut stems off tomatoes and cut each tomato into 2 think slices (in half).
• Put on broiler rack.
• Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
• Add bread crumbs to melted butter and toss lightly with a fork.
• Add blue cheese and toss again lightly.
• Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute.
• Serve Immediately.