Thursday, March 22, 2012

Bacon and blue oven fries

This is very indulgent and should not be taken lightly :)

Blue Cheese dressing/dip

2/3 cup sour cream (Horizon Organic)
1/4 cup mayonnaise
1/4 cup blue cheese, crumbled (I used Gorgonzola here)
1 T worcestershire sauce
1-4 T buttermilk
1 t garlic salt
1 t dried parsely flakes
Mix everything, adding buttermilk to your desired consistency and chill for at least an hour.

Make the blue cheese dressing first and put in the fridge to chill. 

Cut yukon gold potatoes into wedges. Drizzle with olive oil, salt and freshly cracked pepper and bake for 30 minutes at 450 degrees. Meanwhile fry bacon (Applegate Farms, of course ) in a cast iron skillet until crispy.

Prepare your favorite cheddar cheese. Tonight I chose horseradish chive cheddar. If you can't find this cheese (at Whole Foods), I really recommend incorporating horseradish somewhere in the dish as its tangy heat complements the richness of the blue cheese nicely. Dice some fresh chives (preferably from the garden), but green onions will do.

When the potatoes are done, arrange in a small cast iron skillet, top with cheese and a little cayenne pepper then put back in the oven for about 5 minutes for the cheese to melt and become bubbly.

Top with bacon, dressing, chives and blue cheese crumbles.

Please eat responsibly...

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