The big guy really went and did it last night, with no small thanks to Noble Pig. OK, I know you're wondering what Cathy had to do with this - after all she's in heaven (Oregon) and we're here in what I call hell. Hey, don't kill me Tucson- it's hot and dry so it fits doesn't it?
You see Friday night I made her Blue Cheese Dip with Caramelized Onions and I've got to tell you, it is about the BEST tasting dip I've ever made in my life and it is totally addictive. The woman is sheer genius - I mean not only does she cook like a dream but her photographs are incredible, so if you haven't checked out her site for heavens sake don't waste a minute more.
I pretty much followed the recipe to the letter except that I used sherry instead of port. The last time I used port in a recipe, I used the ruby variety instead of the tawny one in my Thanksgiving stuffing and turned the whole darn thing a very unappetizing shade of maroon. Course it was my first Thanksgiving in the United States, so I told the big guy and our dinner guest at the time that it was the way Canadians made their turkey stuffing. The sad thing was - they fell for the excuse and kept telling me how good it was. Unfortunately that was 9 years ago and I can't get away with bluffs like that so much anymore.
So what does this have to do with the big guy last night. Well you see, we had some dip left over so he used it as a sauce on top of the steak he grilled on the barbecue and it was absolutely incredible. Quite honestly, it beats the flavor of the garlic and herb butter we generally use, not that the big guy's steak needs the addition of anything except a knife and a fork.
The dip on top of his grilled masterpiece took the whole thing to another level. Doesn't this look like something you'd like to chow down on?
Now, as for the side dish, this roasted cauliflower is courtesy of Giada at Foodnetwork and it's a real winner. A bechamel sauce supplemented with crispy pancetta and garlic covers blanched cauliflower and then gets finished in the oven. The only change I made to the recipe was to reduce the amount of chile flakes to a half teaspoon and that still made for some significant bite - I think it must be a printing error in the recipe. I mean, imagine me the queen of spice decreasing the amount of kick? Personally I think I'll be adding this side dish to my Thanksgiving menu because it is well worthy of the honor. It is absolutely delicious.
I thought that blue cheese dip looked amazing when Cathy posted about it too! Now I can take your word and her word that it's the best. And I'd really like a bite of that steak right about now.
The cauliflower does sound like a great addition to the Thanksgiving menu, doesn't it.
Posted by: Mags | 10/25/2009 at 08:45 AM
The dip is absolutely amazing and Cathy's right that it's even better when you let it sit to mellow a day. In our case, we couldn't wait! Can't that big guy of mine cook a steak? He's incredible!
Posted by: June | 10/25/2009 at 10:44 AM