Originally Posted by rufuspaul
Oh yeah. What is it about bleu cheese and beef that goes so well together? When I put that on a burger I usually serve it with wine (red zin or pinot noir) because the flavors are so rich it becomes more fine dining than cookout.
So true about the bleu cheese beef combination.... once in a while I'll make a gorgonzola mornay sauce for on top of the patties, and it's great to dip homefries in as a side. Maybe add a spinach, pear, and pecan, summer salad, and a glass of Willamette Valley pinot and you're set.
The secret is a touch of fresh-grated nutmeg in the mornay