Blue Cheese Stuffed Tomatoes
Adapted from Bon Appetite July 2008
This recipe can be infinitely doubled, tripled, or quartered. Below are (very) approximate measurements for two people. Put them on top of simple grilled steaks and love it.
2 or 3 ripe beefsteak tomatoes
2-3 ounces crumbled blue cheese
1/4 cup bread crumbs
1 tbsp olive oil
Mix the cheese, oil, and bread crumbs in a small bowl to blend. (I have added a splash of balsamic vinegar and a clove of garlic to this with excellent results). Cut about a a half inch off the top of the tomatoes and stuff the tomatoes with the cheese mixture. Put the tomatoes on a hot grill until cheese is melty and delicious looking. (Don't you love my precise grilling directions? Mmm, I thought so.)
Bobby Flay's Green Onion Slaw
A must bring to your next bbq invite, they will think you're a genius. Also, it's ridiculously easy.
1 bunch big green onions
1/4 cup red wine vinegar
2 serrano chilies
2 tbsp mayonnaise
1/2 cup olive oil
1 small red onion chopped
1 head purple cabbage shredded (this can be done with the disk on your food processor)
1/4 cup chopped cilantro
salt and pepper to taste
Put the first five ingredients in the food processor and blend until emulsified. Put the cabbage and red onion in a bowl. Toss the dressing with cabbage and onion and gently add cilantro. Season with salt and pepper to taste.
