Sorry about the title… but it’s hard to come up with pithy, military oriented phrases when talking about Stilton cheese.
Ah… Stilton! God of the veined cheeses! Have you ever eaten a cheese that has had a poem written in it’s honor? Well, G.K. Chesterton got such a raging hard-on for Stilton, he wrote the following.
Stilton, thou shouldst be living at this hour
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I—
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion reading “Household Words”,
And sturdy manhood sitting still all day
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.
Ain’t that a slice of fried awesome?
I realize that it may not be available to all of you, so you can replace it in this recipe with Gorgonzola… which is almost, but not quite as good.
1 tbsp olive oil
1 6oz sirloin steak
salt and freshly ground black pepper
1oz Stilton, sliced (or Gorgonzola)
1 tbsp clear honey
1. Preheat the oven to 400F.
2. Rub the oil all over the steak using your hands, then season, to taste, with salt and freshly ground black pepper.
3. Heat a chargrill pan until hot and fry the steak for one minute on each side, or until golden-brown on both sides. Transfer to a baking tray, place the Stilton (or Gorgonzola ) slices on top of the steak and drizzle over the honey. Bake in the oven for 4-5 minutes (for medium), or until the steak is cooked to your liking, and the cheese is bubbling and golden-brown. Remove from the oven and set the steak aside on a warm plate to rest for 10 minutes. Once rested, slice into three pieces.
Now… here’s the surprise.
While the steak is cooking, take 6 to 8 Brussels sprouts and boil them until just tender. Remove them and place in a bowl with 1/2 tsp of chili powder and a pinch of salt and black pepper.
Mash them thoroughly with a potato masher or similar instrument, then transfer to a plate. Serve the sliced steak on top of them.
I know what you’re thinking. Just try it. If it was not good, I would not share the recipe with you…
Ok! On to the next part of my show.
Knives… a lot of people ask me what I favor. After some deep thought, I’ll have to offer this opinion.
Versatile, effective… and lethal. In properly trained hands, it is all this… plus a bag of chips. Read the linked article to learn why.
Time to pop smoke, troopers. I’ll ping you when I reach safe distance.