BLUE CHEESE-AGED RIB-EYE STEAK
Steps:
- For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight.
- Let the steaks sit at room temperature for 20 minutes.
- Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.
- Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes.
- For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.
GRAVEYARD CRUNCH
Make and share this Graveyard Crunch recipe from Food.com.
Provided by tazdevilfan
Categories Lunch/Snacks
Time 35m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 300°F Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.
- BAKE 30 min., stirring after 15 minute Cool completely. Break into pieces; place in large bowl.
- ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 204, Fat 10.3, SaturatedFat 3.5, Cholesterol 5, Sodium 173.1, Carbohydrate 25.7, Fiber 1.5, Sugar 16.3, Protein 3.9
CHOCOLATE BROWNIE CRUNCH
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h20m
Yield 4 to 6 large brownies
Number Of Ingredients 15
Steps:
- Preheat oven at 350 degrees F.
- Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
- Top with ganache, whipped topping, raspberries, and chocolate shavings.
- Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
- Whip the heavy cream, adding the sugar and cognac.
SOUTHWESTERN CHICKEN MASON JAR SALAD
Provided by Jamika Pessoa
Time 10m
Yield 1 serving
Number Of Ingredients 14
Steps:
- For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
- For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.
CRUSH PUPPIES
Provided by Jamika Pessoa
Categories appetizer
Time 1h
Yield 12 to 18 hush puppies
Number Of Ingredients 23
Steps:
- For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.
- Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.
- For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.
- In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.
- Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.
- In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.
"I SCREAM" GRAVEYARD PIE
Make use of leftover Halloween candy in this festive ice cream pie. Bake your own graham cracker crust, then layer chocolate and vanilla ice cream, both of which are mixed with candy pieces. Use melted chocolate to affix candy skulls to cookie "tombstones" set in chocolate "dirt," then brace yourself for shrieks of delight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
- In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in flaky-crisp candy bars. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
- Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
- Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately.
Nutrition Facts : Calories 663 g, Fat 36 g, Fiber 3 g, Protein 8 g, SaturatedFat 21 g
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