Cocktail Recipes, Spirits, and Local Bars

Blue Cheese-Crusted Tomatoes Recipe

Blue Cheese-Crusted Tomatoes Recipe

Ingredients

  • 3/4 cup crumbled blue cheese (about 3 ounces)

Recipe Preparation

  • Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.

  • Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

Reviews Section

The Kitchen Frog

It's hard to find slow cooker recipes that I both love and are truly fix it and forget it.  A lot of recipes require browning meat on the stove and other extra steps when I just want something where I can toss a bunch of stuff into the slow cooker and ignore it for several hours.  This recipe comes very close to accomplishing that.  But, it involves some pre-cooking food processor use. I sped things up by chopping the onion and garlic pretty coarsely. This meal will make your kitchen smell fantastic.  The chicken is tender, the sauce is complex.  Slightly spicy, slightly earthy, and this recipe makes a ton of it so you can put it on rice if you wnant.  The original recipe suggested serving with tortillas or over rice.  I love Mexican restaurant style rice. I decided to try and make some on a whim.  I googled a bunch of recipes and they all called for things I didn't have.  So I improvised and it turned out really well!

The rice is not terribly quick so if you're really in a hurry, serving the chicken with tortillas would be your best bet.  I suspect that the chicken and sauce would work well as leftovers or maybe even freeze.  That said, I have little experience with leftovers, but I'm trying to remedy that.


Blue Cheese Crusted Prime Rib

Prime Rib is a staple Christmas meal at the Benedict household. It’s served either for Christmas Eve at my Aunt Mary’s house or at Christmas dinner on my mom’s dinner table. This year my dad bought a four-pound roast for the two of us. After an exhausting 14-hour day in the kitchen the day before, I didn’t much feel like doing it over again today. I planned on making Paula Deen’s Fool Proof Standing Rib Roast out of laziness (my mom makes one similar).

Then the thought occurred to me … what would Prime Rib taste like crusted in blue cheese (a la a filet mignon)? I found a great recipe at Rick Rodgers’ website. It was, in fact, the perfect recipe. I loved the addition of the blue cheese on top, though I found my cheese didn’t want to stick all that well. No matter. The cheese that fell into the pan during the roasting still went on my plate after the roast was sliced and on my plate.