Besides Gorgonzola, this tasty butter is enhanced with shallot, tarragon and Worcestershire sauce; it adds great flavor to any steak, including this seared flat-iron that’s cut from the chuck.

Total Time: 40 Minutes
Servings: 4 to 6

Ingredients:

• 1 stick unsalted butter, softened
• 1/4 pound Gorgonzola Dolce, at room temperature
• 2 tablespoons minced shallot
• 1 tablespoon finely chopped tarragon
• Dash of Worcestershire sauce
• Kosher salt
• Freshly ground pepper
• Two 1- to 1 1/4-pound beef flat iron steaks
• Canola oil, for brushing

Directions:

In a small bowl, blend the butter with the Gorgonzola cheese, minced shallot, chopped tarragon and Worcestershire sauce. Season the blue cheese butter with salt and pepper.

Light a grill or preheat a grill pan. Brush the flat iron steaks with canola oil and season with salt and pepper. Grill the steaks over high heat until they are lightly charred on the bottoms, about 4 minutes. Turn the steaks, brush with 1 tablespoon of the blue cheese butter and grill until medium-rare, 3 to 4 minutes more. Let the grilled steaks rest on a cutting board for 10 minutes. Thinly slice the steaks across the grain and serve with the remaining blue cheese butter on the side.

Make Ahead The blue cheese butter can be refrigerated for up to 2 days. Let return to room temperature before serving.

Suggested Pairing

Fruit-forward Malbec (from the steak-loving country of Argentina) is terrific with beef.

Recipe and photo from: www.FoodandWine.com

A unique twist on a comfort food favorite, this recipe takes a classic grilled cheese recipe and kicks up into high gear!

YIELD: SERVES 2 APPROPRIATELY, 1 OBNOXIOUSLY
TOTAL TIME: 45 MINUTES

Ingredients:

Meatballs

• 1 pound lean ground beef
• 1/3 cup romano cheese
• 1/4 cup panko bread crumbs
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 (14-ounce) can diced tomatoes
• 1 tablespoon unsalted butter

Sandwiches

• 2 tablespoons softened butter for spreading
• 4 slices seedy whole grain bread (or your favorite bread)
• 4 ounces fontina cheese, freshly grated
• 2 ounces provolone cheese, freshly grated

Directions:

To make the meatballs, combine the beef, cheese, bread crumbs, garlic, basil, parsley, pepper flakes, salt and pepper in a large bowl. Mix until just combined (don’t overmix!) and them form meatballs that are a little less than 1-inch in diameter. Heat a large skillet over medium-high heat and add the olive oil. Add the meatballs and cook until they are browned on all sides (don’t worry about them being cooked through yet), about 5 minutes total.

Reduce the heat to medium-low, add the diced tomatoes, butter, another pinch of salt and pepper and stir. Cover and let simmer for 15 minutes. Now, do what you want with your meatballs! Like make grilled cheese.

To make the grilled cheese, spread the outsides of the bread with a 1/2 tablespoon of softened butter. Heat a skillet or griddle over medium heat. Add some grated fontina to the bottom slice of bread, cover it with a few meatballs (I sliced mine in half), add a bit more fontina and another bread slice. Cook the sandwich until the cheese is melted and the bread is golden and toasty. Serve immediately!

Recipe and photo from: www.HowSweetEats.com

 

The official Girl Scout Cookie Day is February 8th!

If you’re like us, you can’t pass on buying a box (or ten) of Girl Scout Cookies on your way out of the store. While relaxing with one of your beers club brews, here are some pairings to help polish off some of those Girl Scout Cookies in the kitchen.

Thin Mints

Sly Fox Brewing Co. – Nihilist
Kulmbacher Brauerei – Kulmbacher Eisbock

Samoas®/Caramel deLites™

Shipyard Brewing Company – Monkey Fist IPA
Cisco Brewers – Indie Pale Ale
Brasserie de Blaugies – La Moneuse

Tagalongs®/Peanut Butter Patties®

Pennsylvania Brewing Company – Penn Dark
Shipyard Brewing Company – Longfellow Winter Ale

Trefoils/Shortbread

BJ’s Restaurant & Brewhouse – Grand Cru
Pennsylvania Brewing Company – Penn Pilsner
Cisco Brewers – Grey Lady

Do-Si-Dos™/Peanut Butter Sandwich

T&R Theakston, Ltd. – Old Peculier
Sprecher Brewing Company – Dunkel Weizen
Ölvisholt Brugghús – Lava

Thanks-A-Lot™

Shipyard Brewing Company – Longfellow Winter Ale
Kulmbacher Brauerei – Kulmbacher Eisbock
Sly Fox Brewing Co. – Nihilist

Lemonades

Kulmbacher Brauerei – Edelherb Pilsner
Brasserie Du Pays Flamand – Anosteké

“A hunter’s favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.”

SERVES 6

INGREDIENTS

• 4 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 12 venison sausages
• 4 medium carrots, peeled and cut into large pieces
• 2 leeks, white part only, cleaned and cut into 1” pieces
• 2 granny smith apples, peeled, cored, and cut into wedges
• Salt and freshly ground black pepper
• 1 12-oz. bottle lager-style beer
• ¼ cup demi-glace (optional)
• 1 small savoy cabbage, trimmed, cored, and cut into large pieces

INSTRUCTIONS

1. Melt 2 tbsp. butter with olive oil in a large heavy skillet over medium heat. Working in batches, add sausages, and brown on all sides, about 10 minutes total. Transfer sausages to a plate, cover with aluminum foil to keep warm, and set aside.

2. Melt remaining 2 tbsp. butter in the same skillet, then add carrots, leeks, and apples, stirring to coat vegetables and apples with butter. Season to taste with salt and pepper, and cook until everything in the pan is glazed and slightly browned, about 10 minutes. Pick apple wedges out of skillet and set aside. Add beer and demi-glace (if using), and, with a wooden spoon, loosen any brown bits stuck to the bottom of the skillet. Reduce heat to medium-low, then cover and cook for 20 minutes. Return sausages and apples to the skillet, then add cabbage. Cover and cook until vegetables are tender, about 20 minutes.

Recipe and photo from: www.Saveur.com

This fish chowder features a rich tomato broth, hearty potatoes, smoky chorizo, and savory fish that is not only fast, but is sure to be a hit at your table!

Ingredients

• 8 ounces Spanish chorizo (cured sausage), thinly sliced
• 4 leeks (white and light green parts), cut into half-moons
• 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
• 1 28-ounce can diced tomatoes
• kosher salt and black pepper
• 2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
• 1/2 cup chopped fresh flat-leaf parsley

Directions

In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.

Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.

Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.

*Editor’s Note: Spanish chorizo is smoked pork sausage that’s loaded with seasonings like garlic and chili powder. If you can’t find it in your supermarket, use bacon instead.

Recipe and photo from www.RealSimple.com