blue cheese

This Cobb Egg Salad from Delish.com will put all other egg salads to shame. 

Cobb Egg Salad

mayonnaise

Greek yogurt

tbsp. red wine vinegar

Kosher salt

black pepper

eggs,

avocado, thinly sliced

c. crumbled blue cheese,

c. cherry tomatoes, halved,

tbsp. chives

Not a fan of blue cheese so I used some cheddar instead. Also added a small amount of ranch seasoning and paprika to kick it up a bit - Yumm!

Sad to see  many mean  spirited People. Anyhoo, thanks for the recipe.

https://streaming.hearstdigitalstudios.com/c77e27d8-1776-49fb-bfdb-4d96e4872a4a/video_rover_16x9_1080p_hd_1522071752_54650.mp4

Cobb Egg Salad Will Change Your Life

For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version — or simply to add some vegetables to your spread? Try these <a href="https://cooking.nytimes.com/recipes/1019954-buffalo-crudites-with-blue-cheese-dip">Buffalo crudités.</a>

Baked Buffalo Wings

blue cheese, crumbled (about 3/4 cup)

sour cream

lemon juice or apple cider vinegar

milk

Kosher salt and black pepper

chicken wings,

baking powder

Buffalo-style hot sauce,

unsalted butter, melted

lemon juice

garlic cloves, minced (about 2 teaspoons)

Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)

Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.

Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.

In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)

Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.

As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.

Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)

Serve with extra buffalo sauce and the blue cheese dip.

This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."

Celery Toasts

country white Pullman bread, 1/2-inch thick

Sweet butter

garlic

olive oil

Lemon juice

Toast the bread to golden. Butter generously, “wall to wall.” Lay cheese slices on top of buttered toast, neatly, evenly.

In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.

Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.

Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.

Want crispy chicken wings without having to fry at home? We got you. These oven-baked buffalo wings are just as irresistible as the ones at the bar.

Basically Buffalo Wings

lb. chicken wings, flats and drumettes separated

baking soda

garlic powder

4¼ tsp. kosher salt, divided

1½ tsp. freshly ground black pepper, divided

hot sauce (preferably Frank’s Red Hot)

unsalted butter

Tbsp. light brown sugar

yogurt

celery

Want crispy-spicy chicken wings without having to deep-fry at home? We got you. A few tricks guarantee oven-baked wings that are every bit as irresistible as the ones you get at the bar. First, adding baking soda to the dry rub does something...science-y to the chicken skin that facilitates extra crispiness. And starting the wings at a low temperature before blasting them with high heat helps to render out some of the fat from the skin as well, which gets them brown faster. Want to double or triple this recipe for a crowd? You can bake them all at the lower temperature before guests arrive, pull them out, and crisp them up one batch at a time so everyone gets piping hot wings.

Bon Appétit

Place a rack in upper third of oven; preheat to 250°. Line a rimmed baking sheet with a double layer of foil, then set a wire rack over foil. That wire rack ensures that hot air can circulate all around the wings, which helps to get them super-crispy—if you don't have one, do yourself a favor and pick one up, because they're useful for so many different things. That said, if you don't have one, you can lightly oil the foil and place the wings directly on it; they'll still get really crispy on the top side.

Mix ½ tsp. baking soda, ½ tsp. garlic powder, 4 tsp. kosher salt, 1 tsp. black pepper, and 1 tsp. onion powder in a large bowl. (Just so you know, we measured that quantity of salt with Diamond Crystal kosher salt; if you're using Morton, which is finer, it'll be more like 2¼ tsp.)

Pat 3 lb. chicken wings dry with paper towels—as dry as you can!—and add to bowl with spice mixture. Toss with your hands until evenly coated.

Arrange wings on prepared rack, spacing evenly apart. Don't crowd them! If you're doubling or tripling this recipe, you're going to need separate racks for all of them.

Bake wings 25 minutes; they’re going to be pale but will begin to look dry, which is what you want. Increase oven temperature to 500° and continue to bake, turning wings halfway through with tongs, until bubbly and golden, 25–30 minutes. (This is a good time to set a timer and move on to Step 6 while the wings cook.) When the wings are where you want them, take them out and allow them to rest for 5 minutes so they cool slightly, which will allow the skin to crisp up even more.

While wings bake, bring ½ cup hot sauce (preferably Frank's Red Hot), 3 Tbsp. unsalted butter, and 2 Tbsp. light brown sugar to a simmer in a small saucepan over medium heat. Cook, swirling occasionally, until slightly reduced and thickened, 6–8 minutes.

Using a spoon, mix ½ cup crumbled blue cheese, ½ cup plain whole-milk yogurt, and remaining ½ tsp. black pepper, ¼ tsp. kosher salt, and ¼ tsp. onion powder in a small bowl until just combined. Cover and chill until ready to use.

Wash and trim 6 celery stalks. Slice on a diagonal into 3"-long sticks. Arrange on a platter.

Transfer wings to a large bowl, pour buffalo sauce over, and toss until evenly coated.

Transfer wings to platter with celery, serve with blue cheese dressing and a roll of paper towels alongside. Game on!

This burger is topped with buttery blue cheese, spicy arugula and sweet-n-spicy onions. It's a combo that can't be beat, but it can be matched. Check out the pasta salad below.

Blue-Rugula Burgers

extra-virgin olive oil, divided

butter

onion,

Salt and black pepper

brown sugar

water

spicy brown mustard

sirloin

garlic, grated

Worcestershire sauce, eyeball it

parsley,

Cambazola blue cheese, thinly sliced

crusty rolls, split, lightly toasted

arugula leaves,

Blue-rugula Burgers

Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat. 

Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue. 

Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place. 

This was a very good Burger. This just wasn't mind blowing. 

Good burger.  They would make great sliders for a party, too.  The onions &amp; mustard would be delish on any burger.

Wow, this is one awesome grown-up burger! Any kind of tasty cheese is great - whatever blue has a good price, or the kids like it with cheddar or smoky gouda. I also like to dress the arugula with a bit of lemon juice, EVOO, salt and pepper before putting it on the burger. I agree that less mustard is plenty. The onions are delicious and will work well on hot dogs too. We're so lucky in LA we can grill burgers in November! Will be making these again for sure! 
 

I made this burger with a BURGER POCKET PRESS,that I found on the net. I put the glazed onions and the blue  cheese in the pocket of the burger and then the top to seal it.   AWESOME.

The flavors in this dish are really spot on and blend perfectly, although unless you LOVE mustard 1/4 cup is way too much. I probably used 1-2 tablespoons and that was plenty, more and the onions would have been swimming in it.

I love these.  The only thing I did differently is leave out the mustard from the onions.  For a complete review, go to http://bestfoodforward1.blogspot.com/.


A perfect blend of everything: onion, blue cheese, meat flavoring. It's delicious. It's mild, sweet and bold and all together good.

Saw Rachel make this and they looked so good I had to try them.  We made them for company and cooked them on the grill.  Everyone said they were the best burgers ever!  (Used Alton Browns No Knead Bread recipe to make homemade buns)  These burgers are perfectly balanced with the peppery arugula, sweet onions, and the creamy, but, slight bite of the cheese.  Don't let the price of the cheese scare you - you don't need a lot. We will be making them again and again, I'm sure.

Fantastic!!  My husband and I are both not big onion fans but we loved the onions in this recipe.  Thanks for the awesome recipe!!

My husband loves blue cheese but I'm not a big fan.  On the episode she mentions that the cheese tastes like a blend of blue cheese and brie (MY favorite) so I thought I'd give it a try.  We both loved it.  The cheese is tangy without being overwhelming and blends beautifully with the other flavors. The burger itself was moist and flavorful.  We were done well within 30 minutes with only one skillet and one bowl dirty!  This is my kind of meal.  Thank you, Rachel!

https://www.foodnetwork.com/videos/blue-rugula-burgers-0137160

These burgers get their name from their blue cheese and arugula toppings.

Perfectly seasoned grilled steak, homemade blue cheese dressing AND croutons, plus red onion, avocado, and tomatoes take this black n' blue grilled steak salad to a whole new level of delicious.

Black N' Blue Grilled Steak Salad

sirloin steaks ((see note))

McCormick Smoky Montreal Steak Seasoning

romaine lettuce

red onion, (thinly sliced)

avocados, (sliced)

cherry tomatoes, (halved)

blue cheese crumbles

texas toast style white bread

McCormick Italian Seasoning

McCormick Garlic Powder

mayo ((I prefer reduced fat olive oil

plain fat free greek yogurt

Worcestershire sauce

salt ((or

cracked black pepper ((or to taste))

apple cider vinegar

half and half (or similar milk)

Black n' Blue Grilled Steak Salad

Preheat your oven to 400 degrees. Cut texas toast bread into 1-inch cubes and place in a bowl. Drizzle with the olive oil and toss to coat. Sprinkle with italian seasoning and garlic powder. Arrange in a single layer on a baking sheet. Bake for 15-20 minutes until golden brown. Allow to cool.

While croutons are baking, prepare the blue cheese dressing. In a blender or food processor combine mayo, greek yogurt, Worcestershire sauce, salt, black pepper, vinegar, and milk and pulse until smooth. Add half of the blue cheese crumbles and pulse again until smooth. Transfer to a bowl and gently stir in remaining blue cheese crumbles. Cover and refrigerate until ready to use.

Preheat your grill to medium heat. Prepare your steak by sprinkling generously with the steak seasoning and massage it into the meat with your finger tips (on both sides of the steaks).&nbsp;

Grill steaks 6-8 minutes on each side until cooked to desired doneness (if they are particularly thick or you prefer your steak medium-well they may need a few extra minutes on the grill) Allow steak to rest for 5 minutes on a cutting board, then thinly slice.

Arrange salads with lettuce on the bottom, then top with steak, avocados, red onions, tomatoes, croutons, blue cheese crumbles, and blue cheese dressing. Serve immediately.

Calling all blue cheese fans! This creamy Greek Yogurt Blue Cheese Dressing is loaded with blue cheese yet with a fraction of the fat. Drizzle it over your favorite salad or serve as a dip with crisp fresh veggies. Recipe yields 1 cup and will serve 8 (2 tablespoon) servings.

Greek Yogurt Blue Cheese Dressing

plain nonfat greek yogurt

mayonnaise (any)

onion powder

buttermilk

champagne or white wine vinegar

kosher salt,

black pepper,

In a medium mixing bowl, measure and add...

In a medium mixing bowl, measure and add plain nonfat Greek yogurt, blue cheese, mayonnaise, onion powder, garlic powder, buttermilk, vinegar and a splash of Worcestershire.

Season with kosher salt and freshly ground black...

Season with kosher salt and freshly ground black pepper to taste.

Mix thoroughly, cover and refrigerate until ready to...

Mix thoroughly, cover and refrigerate until ready to serve.

Charge up your chicken burgers with a serious dose of hot sauce. Cool the fire with the celery-blue cheese mayo.

Spicy Buffalo Chicken Burgers Recipe

salt

breadcrumbs (see note)

chicken

hot sauce (such as Tabasco), divided

unsalted butter, melted and cooled

blue cheese, crumbled

vegetable oil

hamburger buns

celery, finely chopped (about 2/3 cup)

lettuce

Tomato

Stir milk and salt into bread crumbs in a medium bowl to moisten. Add chicken, 1/4 cup hot sauce, and butter, and mix gently with fingers until just combined (don't overmix). Chill until slightly firm, about 30 minutes. Shape into four patties that are just wider than the buns.

Stir blue cheese into mayonnaise; chill until ready to serve. Heat 1 teaspoon vegetable oil in skillet over medium heat until shimmering. Add patties and cook until cooked through (155&degF), about 3 to 4 minutes per side, basting the second side with the remaining hot sauce as they cook. Transfer to a plate and wipe out skillet with paper towel.

Return skillet to heat and toast the flat sides of the buns in the empty pan. Serve the burgers with the blue cheese mayo, sprinkle with the chopped celery, and lettuce and tomato if desired.

Blue cheese lovers, look here! Here's a blue cheese sauce that's just begging to go with burgers, steak, and wings. Make a double batch for your next cookout!

Blue Cheese Sauce

garlic,

mustard powder

Combine the ingredients in a medium bowl: Stir together blue cheese, buttermilk, sour cream, garlic clove, lemon juice, Worcestershire sauce, pepper, ground mustard powder, and salt.
If a creamier sauce is desired, blend with an immersion blender or in a food processor.

Refrigerate the sauce: Place in refrigerator for 30 minutes for flavors to blend.

Serve: Use immediately and garnish with additional crumbled blue cheese or transfer to an airtight container and store in refrigerator for up to a week.

"Excellent!  Only thing I would change is putting the blue cheese in after everything is mixed together.  My sauce turned out a bit gray, but still delicious."

"Made this for an impromptu steak night and it was delicious. Will definitely be a new staple in my dipping sauce repertoire"

"Easy and delicious. I recommend the funkier the better for the cheese. I added chopped chives for color, but this one is a keeper."

"The best! Great on anything, but excellent dressing as well -- thanks!"

A robust, hearty blue cheese sauce that's so good it can have blue cheese haters defecting to the other side.

Chunky Blue Cheese Burger Sauce Recipe

blue cheese, crumbled (about 1 1/4 cups)

lemon

In a medium bowl, stir together blue cheese, sour cream, buttermilk, Worcestershire sauce, garlic, lemon juice, salt, pepper, and mustard powder. Transfer to a an airtight container and place in refrigerator for 30 minutes for flavors to blend. Use immediately or store in refrigerator for up to a week.

Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.

Blue Cheese Burgers

beef (16-20%)

Dijon mustard

green onions, chopped

(about 2 ounces) crumbled blue cheese

Gently mix ground beef with the other ingredients: Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix.

Shape into patties and chill: Shape into patties, about 1/2 inch thick and larger than your bun. Refrigerate at least 30 minutes or until you are ready to cook.

charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties.

Season and grill the burgers: Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.
 
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers.
Serve on hamburger buns with lettuce and mayonnaise.

"Awesome burger. I made a garlic aioli to go on it."

"Love blue cheese so it’s one of my fav recipes"

"Moist, juicy, delicious! Amazing combination of     flavors.\r\n  I serve it with grilled onions and mushrooms,     tomatoes, lettuce, avocados , fry sauce and fries on the side."

"Very good.  It was raining so,  I did 4 in the cast iron and 4 on a flattop.  Family loved them.  I made it exactly as written but, had to double it for my family.    They are very delicate and if I were to grill them I would have to cut down on the moisture.    No need for water, I would do one egg for 2 pounds  ground beef.  And I had to semi freeze the patties before transferring them to the pan or griddle.  I would say it would be true for the grill as well.   \r\nBut, excellent flavor and perfectly textured burger.   4 out of 5."

"Delicious! We topped these with sauteed mushrooms and Frank's hot sauce."

Gorgonzola Sauce

heavy cream

Parmesan

parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

This sauce is fabulous! I wanted to make it ahead so I cooked the cream, stirred frequently, and didn't let it boil over. Then I refrigerated the cream (in the sauce pan, covered) and when I was ready to serve dinner, I heated it to almost boiling over very low heat, turned off the heat, and stirred in the cheeses, pepper (no salt), and parsley. No separation. 

I make this all the time and my family always requests it!  So delicious. A wonderful accompaniment to filet 

This cream did not turn out well. Boiling cream on medium heat for 45 minutes makes it black. The smell was memorable. Needless to say, the taste was not great, and I threw away the rest.<br />

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