blue cheese Archives - Taste With The Eyes

Burnt Ends Wedge Salad

Inspired by Eater Vegas, which recently highlighted the Burnt Ends Wedge Salad as one of the best salads in Las Vegas at both the Four Sixes Ranch Steakhouse pop-up at Wynn and Flanker Kitchen + Sports Bar at Mandalay Bay, this version brings the indulgent dish to life at home.

The salad masterfully combines two comfort-food favorites—the classic steakhouse wedge and smoky, tender barbecue. Crisp iceberg lettuce provides a refreshing crunch, while the creamy, spicy tang of Tabasco Blue Cheese Ranch dressing sets the stage for the star ingredient: juicy, caramelized beef brisket burnt ends. Rich, unctuous, and utterly mouthwatering, the burnt ends elevate the salad into a truly crave-worthy experience.

Burnt Ends Wedge Salad Recipe

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Tomato, Gorgonzola, Spot Shrimp Puff Pastry Galette

TOMATO, GORGONZOLA, SPOT SHRIMP PUFF PASTRY GALETTE

If you want to make the most of the tail end of summer and tomato season, look no further!

This Tomato, Gorgonzola & Spot Shrimp Puff Pastry Galette is a vibrant taste of summer. Juicy, sun-ripened tomatoes bring natural sweetness and bright acidity, perfectly offsetting the tangy, crumbly Gorgonzola that melts just enough into the flaky puff pastry to create pockets of rich, savory flavor. Tender, lightly sautéed spot shrimp add a delicate sweetness and subtle brininess, while fresh chives and a squeeze of lemon lift the dish with brightness and freshness.

The combination of textures — crisp, buttery pastry, melty cheese, juicy tomatoes, and succulent shrimp — makes every bite satisfying and layered. Light, colorful, and bursting with contrasting yet harmonious flavors, this galette is ideal for a relaxed summer lunch, a backyard gathering, or a casual dinner paired with a chilled glass of rosé.

TOMATO, GORGONZOLA & SPOT SHRIMP PUFF PASTRY GALETTE RECIPE

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Roasted Brussels Sprouts with Hot Honey

Roasted Brussels Sprouts with Hot Honey
Pine Nuts, Bleu Cheese, Red Jalapeño

Here’s a great side dish for Christmas or winter holidays in general. Hot honey’s sweet heat contrasts beautifully with the earthy Brussels sprouts, tangy bleu cheese, and buttery pine nuts. It also ties the flavors together by adding a touch of sweetness and spice. Thinly sliced red jalapeños add that festive touch!

The creamy, piquant flavor of bleu cheese complements the slightly bitter taste of Brussels sprouts. This pairing works especially well when the Brussels sprouts are roasted, as the caramelization enhances their natural sweetness. The pine nuts toasty, nutty flavors add another layer of depth and another texture to the dish.

Roasted Brussels Sprouts with Hot Honey Recipe

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A Passion for Cheese

Love cheese? Us too. Browsing through my photo library I came across cheese photographs from various restaurants where we dined over the last couple years. The photos bring back memories of excellent meals. I thought I would compile them, thinking the presentations and accompaniments could provide inspiration for serving a cheese course or cheeseboard at the next dinner party.

Morels French Steakhouse, Las Vegas

Guy Savoy, Las Vegas

Custom House, Chicago

AOC, Los Angeles

David Burke Fromagerie, Rumson, New Jersey

Daniel, New York City

Guy Savoy

Alex, Las Vegas

Balthazar, New York City

The Girl and The Fig, Sonoma, California

Carneros Wine Bar, Sonoma, California

With holiday entertaining right around the corner, I’m definitely looking forward to serving cheese. And I’ll be borrowing ideas on presentation and accompaniments from some of these restaurants where we thoroughly enjoyed the cheese course. I like variety, balance of strength and character of the cheese, paired with interesting flavorful accompaniments.

Cheeses:

Milk: Cow, Sheep, Goat
Textures: Soft to Hard
Taste: Mild to Strong
Various Origins
A Variety of Shapes and Colors

Accompaniments:

Bread: Baguette, Fruit & Nut Bread, Herbed Bread, Lavosh
Fruitcake: Dried Fig Cake, Dried Date Cake
Nuts: Almond, Walnut, Hazelnut, Pecan
Candied Nuts
Fresh Fruits: Fig, Grape, Apple, Pear, Melon
Dried Fruits: Fig, Date, Raisin, Plum, Apricot
Honey, Honeycomb
Chutney
Fruit Compote
Fruit Paste: Quince, Apricot, Plum, Pear, Fig
Cured Meats: Thinly-sliced, Room-temperature
Olives
Drizzled Olive Oil
Duck Confit
Micro-thin Sliced Onions
Caperberries
Roasted Peppers and Tomatoes
And, of course, Wine!

Classic Combinations:

Manchego & Quince Paste & Serrano Ham & Green Olives
Cheddar & Chutney & Apple
Stilton & Pear & Walnut
Gorgonzola & Fig & Honey
Fresh Buffalo Mozzarella & Tomato, Basil and Olive Oil

Do you have a special cheese or an interesting flavor pairing to share?

Filet Mignon, Mushroom Madeira, Crumbled Bleu

Filet Mignon over Madeira Wine Sauce with Mushrooms, Topped with Crumbled Bleu Cheese

I posted a similar recipe back in October, this time I added mushrooms and bleu cheese. It is so delicious and flavorful, and fast and easy to prepare, I thought I would share this version too.

I start by cooking the sliced crimini mushrooms in a little olive oil until the are browned. Cook’s Tip: Leave the mushrooms alone until they have caramelized on the bottom, then toss.

Meanwhile, I season an 8 oz. filet mignon with course salt and fresh ground pepper.

The filet is dipped in olive oil then place in a hot pan, over medium high heat for 3 to 4 minutes per side to get a nice crust. Then into a pre-heated 450 oven for another 3 to 4 minutes depending on the degree of doneness preferred.

At the same time, I make the sauce with 1/4 cup finely diced shallot or red onion, 1 cup of Madeira, and a 1/2 teaspoon of dried thyme. This is reduced over high heat by about a third. Then 1 cup of beef stock is added and reduced further.

About 2 T. butter are swirled into the sauce, seasoning adjusted.

Madeira is a fortified wine from Portugal. Its unique raisin, spicy, caramel, nutty, smokey flavors make for an extraordinary tasty sauce.

Pour the sauce onto the plate, add the browned seasoned mushrooms and the filet. Top with bleu cheese crumbles.

In only about 20 minutes, you can have a complex-flavored Steakhouse style meal. I like to serve it with a light spinach salad…

The Madeira Wine Guide is an excellent source for information about this wine, its history and the islands where it is produced.