This is so good and so easy.
It’s awesome with apple slices and crackers, and even better on steaks or burgers.
Speaking of burgers, that’s how we served it last weekend. As a bonus, hubs got to use his new toy, a charcoal chimney.
He’s been a gas grill man, but has recently been branching out to charcoal.
He dabbled with a smoker a few years ago, but smoking stuff takes for-ever (like 5-10 hours?!). We’re kind of too last-minute for that. We’d decide at maybe 2 in the afternoon to smoke something, then end up eating at around 10pm. We’d have filled up on a million chips and dips waiting around for the magical smoking to complete, and then no one was even hungry any more. ?!?
But anyway – grill your steaks or your burgers whatever way you like (I’d avoid smoking them), then spoon gobs of this blue cheese crumble all over them. You will not be sorry.
Blue Cheese Crumble
- 4 ounces blue cheese
- 3 T lemon juice
- 3 T nice olive oil (I like Olive Orchard’s Sicilian for this)
- 1/4 C finely chopped parsley (I like flat leaf parsley, but the store was out of that and the curly was just as good)
- 1/4 C finely chopped red onion
- pepper, to taste
Crumble the blue cheese onto a serving plate (dinner plate-sized is good). Sprinkle the lemon juice, olive oil, parsley, red onion, and pepper over evenly. Serve as an appetizer on crackers or apples, or as an accompaniment to steaks/burgers.
Not quite like Chinese take out, but still yummy and fast.
Egg drop soup
- 5 C chicken stock (homemade is really really good for this)
- 2 eggs
- 2 T parsley, chopped
- Green onions and soy sauce for garnish
Bring your chicken stock to a boil, then turn down to a gentle simmer. Beat your eggs and parsley together, then drizzle into the stock. Stir it constantly with a fork as you pour it in (and after) until the egg cooks and you get those fun little ribbons. Serve topped with some chopped green onions and a couple dashes of soy.
I love these made with zucchini or crookneck yellow squash, or any soft summer squash. They are perfect for lunch.
Summer Squash Fritters
- 1 medium zucchini or 1 large yellow crookneck squash
- 1/4 flour
- 1 large egg
- 1 clove of garlic, pressed
- 2 T chopped parsley (optional)
- Salt and pepper to taste (or I like red pepper flakes instead of regular pepper)
- 2-3 T of olive oil for frying
Grate your zuke/squash on the large holes of a box grater. This sounds like an extreme PIA, but really, it only takes 2 minutes (I timed myself today). Squeeze out the excess liquid from your grated squash. I do this one handful at a time, but you could wrap all of it in a dishtowel at once and twist it up. Put that, and the rest of your ingredients, into a mixing bowl and stir well. If it seems too thin, add a bit more flour. We don’t want a thin batter or it will run away from your grated squash and be hard to flip. Heat up your oil in a skillet over high heat. Place a few spoonfuls of batter in the pan making pancakes about the size of your palm. Fry until golden and set on one side, then flip and repeat. Fry all the batter in this way. You should get about 5-6 fritters out of it. Drain them on paper towels, sprinkle with salt, and enjoy. If you want to be really decadent, dip them in a little high grade olive oil while you eat them. I like Greek Organic from the Olive Orchard.