Showing posts with label Irish Cashel Blue. Show all posts
Showing posts with label Irish Cashel Blue. Show all posts

Monday, May 31, 2010

Burgers and Bleu

Happy Memorial Day!

Here's to all the veterans who have served our country well. Thank you, thank you, thank you!

If you want to know a little about Memorial Day, check out this Wikipedia link.


And now to how important family can be. I adore my family. It's multi-layered (extended), with kids, step-kids, surrogate kids. I adore them all and I'm so lucky to have them in my life. What's more fun than having a crowd for a cookout?

My protagonist, Charlotte, adores her family. Like me, she takes any opportunity to have a cookout with her family and extended family. Her grandfather "Pepere" loves to barbecue. Grandmere is in charge of the cocktails and fun. Potluck? That just goes with the territory.

My favorite thing to fix at a cookout is a burger. And what could be tastier than a burger and blue cheese?

For today's cookout, to keep things light, I decided to make my rendition of a "steak salad."

First, I tested out two blue cheeses: Irish Cashel Blue and Papillon Roquefort, both recommended by my local cheesemonger. They were so different. The Irish Cashel Blue had a creamy texture with a smooth, almost sweet taste. The Papillon Roquefort was pungent, tangy. In the picture to the right [the Papillon is the one on the right of the plate], notice the difference in the textures of the cheeses, the pockets of "blue air".

Whatever your pleasure when it comes to blue cheese, this mock steak salad is a tasty treat!


Barbecue and Blue


Ingredients:
(one portion)
8 ounces hamburger, formed into patty
1 ounce blue cheese (Papillon Roquefort)
1 Tablespoon pistachios
1 Tablespoon spicy mustard
1/2 cup mixed greens
3 olives
1 Tablespoon grated carrots
1 slice red onion
2 slices mushrooms
2 slices cucumbers

Directions:

Set your salad plate first. Arrange so that it's pretty to the eye.
Set the red onion on top of the lettuce.
Squirt a swizzle of mustard on the onion.

Cook the burger to your liking. I like 3-4 minutes a side, depending on the temperature of the coals/barbecue/broiler.

Set the burger on top of the mustard and onion.

Serve with a hearty red wine. A zinfandel will really match with the spicy flavors of the cheese without dominating.

Enjoy.


By the way, Julie's contest is almost at an end, so hurry up and enter!

Julie's Contest!



Julie’s first book in The Manor House Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts TOMORROW!


To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!)


No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Put "CONTEST" in the subject header!)

And Julie's provided a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com


Have fun!!!! And good luck. ~Avery