In this recipe I used premade Naan from Stonefire but if you want to make it from scratch Rasa Malaysia has a great and easy recipe.
INGREDIENTS
1 Garlic Clove
½ Cup Truffle Gouda shredded
3-4 Slices Prosciutto
1-2 tsp Parsley minced
1 tsp Olive Oil
1 Naan Bread
INSTRUCTIONS
Preheat oven to 400°F
Using a garlic press, press garlic in a small bowl and mix with 1 tsp olive oil and coat 1 side of Naan bread. Put in oven on a pizza stone or non-stick baking sheet for 5 minutes.
Using a cheese grater, grate truffle gouda using the large holes until you have about 1/2 cup per bread. Cut or roughly tear 2-4 slices of prosciutto into smaller pieces and dice parsley until you have about 1-2 tsp.
Remove naan from oven, sprinkle truffle gouda on bread and top with roughly cut prosciutto.
Put back in oven on pizza stone or baking sheet for 7-10 minutes until cheese is fully melted and edges are lightly browned. Remove from oven and garnish with diced parsley.
Cut and serve warm. Enjoy!
NOTES
Don’t use salt with this recipe. The prosciutto and Gouda will already be salted and if you add additional salt it will be too much.
Truffle Gouda Prosciutto Naan
Warm Naan with garlic, truffle gouda and prosciutto. Recipe is for 1 naan bread. Double for two breads.
1 Garlic Clove
½ Cup Truffle Gouda (shredded)
3-4 Slices Prosciutto
1-2 tsp Parsley (minced )
1 tsp Olive Oil
1 Naan Bread
Preheat oven to 400°F
Using a garlic press, press garlic in a small bowl and mix with 1 tsp olive oil and coat 1 side of Naan bread. Put in oven on a pizza stone or non-stick baking sheet for 5 minutes.
Using a cheese grater, grate truffle gouda using the large holes until you have about 1/2 cup per bread. Cut or roughly tear 2-4 slices of prosciutto into smaller pieces and dice parsley until you have about 1-2 tsp.
Remove naan from oven, sprinkle truffle gouda on bread and top with roughly cut prosciutto.
Put back in oven on pizza stone or baking sheet for 7-10 minutes until cheese is fully melted and edges are lightly browned. Remove from oven and garnish with diced parsley.
Cut and serve warm. Enjoy!
Don’t use salt with this recipe. The prosciutto and Gouda will already be salted and if you add additional salt it will be too much.
The first time I had a salad with steak and blue cheese was in Jupiter, FL at U-Tiki. If you haven’t been, I highly recommend it. The vibe is great if you are looking for a tropical ambiance on the water. Normally I am not the one to order a salad when eating out, but I saw this lady next me order the Filet salad and oh my goodness! When I tell you this was the biggest salad I had ever seen, I mean it. It had 4-5 Filet medallions on it, a tower of spring mix lettuce, tomatoes, blue cheese and their crispy onion rings. It was so good that I craved this salad for weeks so naturally, I tried to mimic it last night.
I didn’t use Filet on mine in the photos below because the store was out. However, I have used Ribeye, New York Strip and Filet before and all taste great. I would recommend that if you want a good texture, you should avoid any really lean red meat because it can be a bit tough once it is cooked.
Cooking The Filet or Steak – Pan Seared
If you have access to a grill, I think grilled Filet and steak is the best option for additional flavor. However, the Pan-Seared Filet from Shawn Willams on Kitchen Swagger is fail proof. I have detailed out the instructions below with my recommendations.
Preheat the oven to 415° F.
Shawn recommends remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. However, I have found that if you like your steak a little more pink in the center that only taking it out for 15 min or so will allow you a more crispy outside and a nice pink inside.
Season both sides generously with salt and pepper or steak seasoning. In my recipe below, I use Montreal steak seasoning. However, you will notice that the herbs in the seasoning will burn. I typically like the flavor more so I will use Montreal seasoning and then just scrape any burned seasoning off at the end.
Add the unsalted butter to an oven safe cast iron skillet and turn up high. Wait for the skillet to become very hot first. Place the Filets or thick cut steak face down and sear undisturbed for 2 minutes. Flip the and sear for an additional 2 minutes. This will give your Filets a nice seared edge. NOTE: If you are not using Filet, you will want to ensure your steak is at least an 2in thick. If it is not, it will cook too fast.
Transfer your skillet directly to the oven using oven mitts. DO NOT GRAB SKILLET WITH BARE HAND.
For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. Take the skillet out and place on pot holder to let cool. The steak will continue to cook while it is cooling. NOTE: If you do prefer your steak on the rare side, you can cut it before it is done cooling to ensure it doesn’t overcook to your liking. If it is too rare, you can always nuke it in the microwave or put it back in the oven for a few seconds. However, this can change the texture of the steak.
INGREDIENTS
1 5-8 oz Filet
2 tbsp Unsalted Butter
Salt, Pepper or Steak Seasoning to taste
2 cup Spring Mix
½ Avocado
¼ cup Cherry Tomatoes
⅛ cup Sliced Red Onions
¼ cup Blue Cheese
2 tbsp Blue Cheese Dressing
2 tbsp Crispy Onions
INSTRUCTIONS
Preheat the oven to 415° F.
Season steak with salt and pepper or montreal seasoning on both sides.
Add 2 tbsp. the unsalted butter to an oven safe cast iron skillet and turn up high.
Once skillet is scorching hot, put steak in and sear on both sides for 2 minutes. Only flip once.
Once seared, transfer skillet to the oven and bake for 4 min if you want it rare. Medium rare, 5-6 min. Medium, 6-7 min. Medium well, 8-9 min. Remove and let cool.
Halve tomatoes, halve avocado and remove pit, slice 1/2 avocado into 5-6 slices and thinly slice red onion.
In a salad bowl, mix spring mix and blue cheese dressing and transfer to plate or serving bowl. Top with sliced cherry tomatoes, sliced red onion, blue cheese, crispy onions and avocado.
Cut steak into 1/4th inch slices and add on top of salad. Serve when steak is still warm.
Blue Cheese Steak Salad
Steak Salad with Blue Cheese, Red Onion, Crispy Onion, Avocado and Cherry Tomato.
1 5-8 oz Filet
2 tbsp Unsalted Butter
Salt, Pepper or Steak Seasoning (to taste)
2 cup Spring Mix
½ Avocado
¼ cup Cherry Tomatoes
⅛ cup Sliced Red Onions
¼ cup Blue Cheese
2 tbsp Blue Cheese Dressing
2 tbsp Crispy Onions
Preheat the oven to 415° F.
Season steak with salt and pepper or montreal seasoning on both sides.
Add 2 tbsp. the unsalted butter to an oven safe cast iron skillet and turn up high.
Once skillet is scorching hot, put steak in and sear on both sides for 2 minutes. Only flip once.
Once seared, transfer skillet to the oven and bake for 4 min if you want it rare. Medium rare, 5-6 min. Medium, 6-7 min. Medium well, 8-9 min. Remove and let cool.
Halve tomatoes, halve avocado and remove pit, slice 1/2 avocado into 5-6 slices and thinly slice red onion.
In a salad bowl, mix spring mix and blue cheese dressing and transfer to plate or serving bowl. Top with sliced cherry tomatoes, sliced red onion, blue cheese, crispy onions and avocado.
Cut steak into 1/4th inch slices and add on top of salad. Serve when steak is still warm.
Hosting a dinner party is probably one of my favorite things to do, although I don’t do it often. My favorite thing to make in general are appetizers and a dinner party gives me an excuse to make a lot of them (I tend to go overboard but that’s okay). Everyone can leave with a goodie box.
One of the most common appetizers you may see at a dinner party is crackers and cheese; don’t get me wrong, I am a huge fan of crackers and cheese but sometimes it can be a bit basic. This appetizer can be added to your charcutier board or served on it’s own and it is anything but basic. This baked Brie is stuffed with garlic and rosemary and can be served with garlic toasted baguette or simply crackers and cheese.
As you will see in the recipe, I decided to stuff the cheese and leave the rind on. However, there are some options that you can explore as well.
No Rind: You can choose to cut the rind off the top before serving to give the cheese a more mild flavor and remove the garlic and rosemary pieces. This will have a nice aesthetic because it will look very creamy and be easy to scoop out with a spoon.
No Stuffing: If you are against stuffing the cheese you can take a knife and slice the top of the cheese off and layer the garlic and rosemary on top of the cheese. From there you can either bake with the top off or put the top back on while baking. The downside to this is that the cheese may melt over but it still looks beautiful. If you choose to do this, I personally would not put olive oil on top as it can become very oily.
No Olive Oil: I like to drizzle a bit of olive oil on top of the cheese to help release the flavor of the garlic and rosemary while giving the cheese that silky texture. However, this does mean you are adding another fat to the meal. You can simply leave the olive oil out of the process and the cheese will still taste great. Plus, the bread will be buttered or have olive oil on it for toasting.
Toasted Bread: This recipe calls for garlic butter on the toast. Butter may not do well with everyone so a very simple and tasty substitution is to use garlic and olive oil instead.
INGREDIENTS
Bread
1 Baguette
2 tbsp Butter
1 clove Garlic Minced
Salt & Pepper
Brie
1 round Brie
1 clove Garlic
1 tbsp Rosemary Needles
INSTRUCTIONS
Bread
Preheat oven to 425F.
Microwave the butter, minced garlic, salt and pepper in a small bowl until butter is melted.
Cut bread at an angle and lay out on baking sheet.
Lightly brush bread with the melted garlic butter on both sides
Bake in the oven for 8-10 minutes on the top rack until crispy or lightly browned.
Baked Brie
Take Brie out of packaging and poke holes in the top of the brie so that you can stuff rosemary and garlic in the holes. To do this you can use a toothpick or a fork. If you use a tooth pick you will want to wiggle it around to make the holes big enough.
Slice garlic into thin slivers and stuff slivers in the holes of the brie leaving every other one open for the rosemary.
Stuff rosemary in the remaining holes.
Drizzle with a tsp of olive oil and bake in oven for 15 minutes.
Take Brie out and place on serving platter. You can now either slice the top of the cheese off or serve as is. Taking the top off will give it a more creamy look but it will make the cheese more mild.
Garlic Rosemary Baked Brie
Baked Brie stuffed with garlic and rosemary, topped with olive oil and served with toasted baguette.
Bread
1 Baguette
2 tbsp Butter
1 clove Garlic (Minced)
Salt & Pepper
Brie
1 round Brie
1 clove Garlic
1 tbsp Rosemary Needles
Bread
Preheat oven to 425F.
Microwave the butter, minced garlic, salt and pepper in a small bowl until butter is melted.
Cut bread at an angle and lay out on baking sheet.
Lightly brush bread with the melted garlic butter on both sides
Bake in the oven for 8-10 minutes on the top rack until crispy or lightly browned.
Baked Brie
Take Brie out of packaging and poke holes in the top of the brie so that you can stuff rosemary and garlic in the holes. To do this you can use a toothpick or a fork. If you use a tooth pick you will want to wiggle it around to make the holes big enough.
Slice garlic into thin slivers and stuff slivers in the holes of the brie leaving every other one open for the rosemary.
Stuff rosemary in the remaining holes.
Drizzle with a tsp of olive oil and bake in oven for 15 minutes.
Take Brie out and place on serving platter. You can now either slice the top of the cheese off or serve as is. Taking the top off will give it a more creamy look but it will make the cheese more mild.
thefoodiefloridian 