Recently, we were sent a copy of Emeril Lagasse's newest cookbook Emeril at the Grill: A Cookbook for All Seasons. So, we've decided to test & write about various recipes from it for the next week or so.
Matt started going through it immediately & marking recipes he wanted to try (as you can tell by the little blue post-its). I was drawn to the really interesting side dishes in the book as I'm always looking for new side dishes especially for summer. We were both impressed by the amount of different ethnic dishes included as well. Since it's finally starting to warm up here in MN the timing on getting this book was perfect for us as we were itching to try new things on the grill.
The first dish we tried was Buffalo Rib-Eyes with A Blue Cheese Glaçage. Our local store didn't have buffalo rib-eye so we went with a really nice beef rib-eye but really the star here was the glaçage. We loved how you cooked it right on top of the steak on the grill. The crunchy pecans are a great unexpected ingredient. We made a full batch which was more than needed for our two small steaks so Matt put the rest on the top of his baked potato & said it was amazing.
Blue Cheese Glaçage
(from Emeril at the Grill)
4 oz blue cheese, crumbled
1/4 c buttermilk
1/4/ c panko breadcrumbs
2 T pecans, chopped
1 T fresh thyme, chopped
1 T fresh parsley, chopped
salt & pepper
Stir blue cheese, buttermilk, panko, pecans, thyme & parsley together until well combined. Season with salt & pepper to taste.
To use on a steak: After grilling steaks on first side, flip over. Place several tablespoons of the glaçage on top of each steak & continue grilling until finished.
To use on a backed potato: Bake potato until done, about 45 minutes. Cut potato in half & fluff flesh with a fork. Spoon glaçage over the top. Place in the broiler for about 3 minutes until the cheese is melted & slightly browned.