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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 27, 2011

RECIPE Blue Cheese Dressing
From New York’s The Palm RestaurantIINGREDIENTS

4 ounces Danish Blue Cheese or French Blue Cheese, at room temperature
1/2 cup EVOO
1/2 cup Mayonnaise
1 1/2 tablespoons Red Wine Vinegar


1. Crumble the Blue Cheese into a bowl and, using a fork, whisk in the EVOO. Let stand for about 40 minutes.
2. Whisk in the Mayonnaise and Vinegar. Whisk again just before serving.



Serves 2

A CookTale

This was a main course planned for the gas grill, but a change in the weather upset the plan, & luckily so. Thanks to M. Nature, the Extra Virgin Olive Oil & Butter sauce that added so much flavor could never have been whipped up on the grates of a grill.


2 8-Ounce Chicken Thighs, skin on
Salt & fresh Black Pepper
2 TB of EVOO
1 tsp of Alleppo Pepper (or any hot pepper flakes)


1. Salt & Pepper the Thighs, add a dash of hot Pepper. To each add 1 Tb of EVOO.
2. Allow them to marinate in the S&P & Oil for at least 30 minutes.
3. Heat a cast iron grill pan to smoking, & add the Thighs, skin side down, & pan saute for 10 minutes. A delicious crust will have formed on the skin.
4. Turn & cook for another 8 minutes or until an instant thermometer reads 145F for medium rare. At this temperature you will have juicy Thighs loaded with flavor.
5. Add a generous TB of Butter atop each Thigh & once the Butter melts down, remove the Thighs from the pan.
6. With the stove still on, swirl or whisk the EVOO/Butter mixture to emulsify.
7. Plate the Thighs & spoon the EVOO/Buttter mixture on & around the plate..