Subject: Rib Eye Steaks au Roquefort
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 21 2000 - 06:51:12 EST
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F O O D F U N N Y
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Thanks to reader Kathy Mattingly for this funny food parable:
Methuselah ate what he found on his plate;
and never, as people do now,
Did he note the amount of the calorie count,
He ate it because it was chow.
He wasn't disturbed as at dinner he sat,
Devouring a roast or a pie,
To think it was lacking in granular fat
Or a couple of vitamins shy.
He cheerfully chewed each species of food,
Unmindful of troubles or fears
Lest his health might be hurt by
some fancy dessert;
and he lived over nine hundred years!
Author unknown
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T O D A Y ' S R E C I P E
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My family settled on rib eye steaks as our favorite years ago, and it
has been ages since I have bought any other cut to satisfy the "gotta
have steak" urge. Naturally, you may use any cut you prefer, and this
treatment makes even the less expensive cuts fit for the most eclectic
epicure.
Rib Eye Steaks au Roquefort
6 to 8 oz (175 - 225 g) crumbled Roquefort or other
good quality bleu cheese
6 Tbs (90 ml) butter, softened
1/2 tsp (2 ml) Worcestershire sauce
4 - 6 rib eye steaks or other boneless, tender cut,
about 8 oz (225 g) each
Salt and freshly ground pepper to taste
4 - 6 slices rye bread, toasted and buttered
Combine the Roquefort, butter, and Worcestershire sauce in a bowl and
stir to combine. Season the steaks with salt and pepper and saute or
grill until cooked to the degree you prefer. Spoon the Roquefort
mixture over the steaks and place under a preheated broiler just until
the cheese melts, 30 seconds to 1 minute. Place steak on a slice of
buttered toast and serve immediately. Serves 4 to 6.
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