What's on your Menu Today (Thursday) RNYers - Day 4 of AMAW/CAMAW!

Thanks, Lizz!  The scale hasn't been moving for the longest time so it's so nice to see it going down again!

Good Morning Everyone.  The weekend is almost here. 

QOTD: Filet mignon is my #1 favorite dense protein.  Grilled to a medium rare and sometimes I put some fresh blue cheese butter on it.  Oh my god it is heaven.  So tender and delicious  with the BC butter melting through it.  Dam it now I have to stop and get some for dinner tonight. 

B: 2 hard boiled eggs and some bacon small coffee

L: pork and sharp cheddar cheese

D: Well it was going to be baked chicken, but thanks to Daisydoo I will be having steak.  LOL

S: Shrimp and sauce.

40oz of water in so far a little behind this morning on that

Vitamin patches on

T-25 exercise and 15min on the Igallop

This is a sample picture of the filet and blue cheese butter looks like.  Mine is almost exactly like it, but I do not put parley in the butter.  MMMM

I am a huge bleu cheese lover -- and I already make my own butter -- do tell: how do I make this angel concocted bleu cheese butter????

After AMAW -- I am SO doing it.

A local restaurant puts it on their ribeye. I don't care for it. Too many competing tastes. Gilding the lily.

Is it just bleu cheese they melt on top?  I've had that, and I would have to concur.  But bleu cheese butter?? -- that sounds promising.  I know I often finish off steak I cook at home with a bit of my homemade butter -- after I've rendered off the fat on the edge of the steak -- It's an odd medium heat cooking method (I know!! I know!! the hotter the better on a grill!) -- that creates a VERY delicious pan fried steak with all that has the most wonderful crusting.  I am intrigued with the thought of adding bleu to this?

I like absolutely nothing on my steak except a little salt & pepper. No steak sauce!! Too over powering!

The only steak I have found that the BC butter tastes good on is the filet.  I would never put it on a rib eye.  As a matter of fact I have a small charcoal grill that I use for the rib eyes.  I find if grilled that way instead of over gas it gives it more flavor.

I agree Grim.

I take like 4-5tbsp of butter and depending on how good the blue cheese is 2-3tbsp of that.  Let them come to room temp so they are soft and just mix them together by hand.   Some people melt them together, but I don't like the way it comes out.  You could use a mini food processor also.

It is one of those things you kind of have to experiment with.  I love cheese all kinds be it cow, sheep, or goat.  I have paid as much as $36 a pound for blue cheese that was imported from France.  It was so strong my husband wouldn't eat it.  No problem for me as I love strong smelling and tasting cheese. 

I try and get most of my cheese from a little artesian farm a couple of towns over from me. 

Now how do you make your own butter? 

I use un-homogenized milk from a local farm (it is pasteurized) -- and I save up the cream that rises to the top.  Once I have a fair portion -- I use my kitchenmaid mixer to make it.  I use it as table butter.  It's delicious  -- I use unsalted butter for cooking.