Blue Cheese Garlic Bread

If there is one thing I know for certain it is that almost everyone loves garlic bread. I mean, how could you not? Its crunchy, garlicky (yes that’s a word), yummy goodness. Whether it is traditional garlic bread, garlic bread sticks or even Texas toast it all tastes delicious. There aren’t many things I enjoy cooking with more than garlic. I use it in almost everything I make and find it adds something to almost every dish. On that same track I also love cooking with and eating blue cheese. I’m not just talking about regular blue cheese either. I want it to be as strong as you can get with deep dark veins of bluish green running all through it. The white part also needs to be starting to turn a little on the yellow side as well. That is how you know it’s going to be good.

The other day when trying to come up with something to put together for you fine folks to try out I thought to myself, let’s see what would happen if I combine two of my favorite ingredients together and bake it on top of bread. Well that is exactly what I did and here is how  you can do it too.

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Ingredients (for one batch that should make about 10 pieces)

1 whole loaf of fresh french bread. (You should be able to find this in your grocers bakery dept).

1 stick of salted butter

2 tbsp of minced garlic

1 tsp of black pepper

1 4 oz container of blue cheese crumbles

1/2 cup of chopped flat leaf parsley

Prep and cooking

Go ahead and start your oven pre-heating to 450 degrees so it will be ready to go when you get everything assembled.

Slice the loaf of bread long ways down the middle like you are going to make a large sandwich and then cut those two pieces into 2″ to 3″ pieces and lay them out on a baking sheet.

Now melt the butter in the microwave (or stove top) and mix in the garlic, pepper, blue cheese and parsley. Place it back in the microwave for about 15 seconds and then stir it all together to make a nice thick mixture.

Now with a pastry or BBQ brush start spreading the mixture over each piece of bread. You want to make sure and cover as much of the top of each piece as you can until the mixture is all gone. Don’t worry if it looks to thick, it will be fine. Trust me on this one.

Now place it in the oven and let it bake until the top starts to brown around the edges (about 15 minutes).

That is all there is to it. You are ready to eat. This bread is great by itself or used as a base for sandwiches or even with your favorite pasta dish. It really is heavenly.

As always, thanks for reading

JMW

 

 

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Buffalo Wings

Just in time for the Super Bowl I bring you my recipe for Buffalo Wings. There are many different ways to do wings with a multitude of flavors but for this go round I went with the more traditional Buffalo flavor, but of course I added my own special touch to it. Here is what I did.

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Ingredients

1 large pack of wing drumettes (about 30)
1 bottle of Texas Pete wing sauce
Granulated garlic
Black pepper
Salt
Chili powder
Butter (2 tablespoons)
Olive oil

Cooking

Sprinkle the wings with salt, pepper, garlic, and chili powder and then heat about half an inch of olive oil in a large frying pan. Also preheat your oven to 350 degrees, you will need that later.
Now you want to cook your drumettes until they are brown all the way around. Do not worry about cooking them all the way through, at this time you just want to get them brown. While they are cooking melt the butter in a bowl in the microwave and then stir in the buffalo sauce. Also sprinkle in a dash of garlic and chili powder and stir it all together. Separate the sauce into two bowls and set them aside.
As the wings get brown set them out on a plate covered in several paper towels to absorb the oil.
Now toss the wings in one of the bowls of sauce and then lay them out on a baking pan. Go ahead and throw out any sauce that is left from that bowl since it has had chicken that has not been fully cooked in it.
Bake the wings for about 20 minutes until they are nice and crispy and then remove them from the oven and toss them in the other bowl of sauce until they are fully covered. They are now ready to go. You may want to get a little blue cheese to put on the side. I used Marie’s yogurt blue cheese and it complimented them perfectly.
All that’s left to do now is sit down, watch the game and enjoy your wings.

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Thanks for reading,
JMW

Red Wine Braised Beef

I ran across a good deal on flank steak at my local grocery store the other day and since I haven’t done anything with that type of meat in a while I picked some up. Now the thing is, I did not want to prepare it my usual way which is to season it, grill it and then thinly slice it for fajitas, I wanted to do something different. So I started looking around the internet for recipes that sounded good to me like I do every now and again. I actually came across several that sounded really good and decided to take a couple of ideas from each and then add a little of my own special touch to come up with a recipe of my own. Once prepared  the beef is good on its own or as a filler for a killer sandwich, which is what I did.

What you need:

Flank steak (2 to 2 ½ lbs cut into 2 even pieces).

Olive oil

Fresh Garlic (3 or 4 cloves)

2 medium red onions (halved and sliced)

1 bottle red wine.

Oven safe skillet

sea salt

black pepper

Prep

In a large oven safe skillet add 4 tablespoons of olive oil and heat over medium high heat until it can move around and cover the bottom of the pan. Then take both pieces of flank steak and brown them on either side, adding salt and pepper to both sides as you turn them. Do not worry about cooking all the way through at this time. Once they are browned on either side remove from skillet and add in onions and garlic. Saute the onions and garlic until they start to turn clear. Now add the steak back in the pan on top of the veggies and pour in enough red wine to cover about ¾ of the way. Place the pan in the over (preheated to 350). Let it cook uncovered for about and hour. When you start to notice that the wine is almost gone remove the pan flip the steaks and add more wine (cover about ¾ of the way again). Now put the pan back in the oven for around another hour. When the wine has almost cooked away (leaving just a little) remove from the oven and let it cool. Once it has cooled enough to handle you will want to shred the beef and then stir it and the onions all together in the pan.

Now for the sandwich part if you would like to recreate what I did.

You will need:

Bohio rolls (or small sandwich rolls)

Blue cheese crumbles

Cut the bohio rolls in half long ways. Scoop on a nice helping of the beef on to the bottom half of the roll and then cover it with the blue cheese crumbles. Place the top on to make a sandwich and wrap the whole thing in aluminum foil. Place it in the oven (preheated to 450) and cook for about 10 to 15 minutes. Carefully remove and take out of the foil.

And for the final step…Enjoy.

 

Thanks for reading

JMW