Ribeye with a blue cheese sauce and ultra-crispy baked potato.
OK, only 2 reasons to post this. I'm sure you're all pretty bored of ribeyes by now though wood burning season is upon us so get those rolleyes ready.
First, Great Hills blue cheese. While I think a beautiful gorgonzola dolce is like a little bit of salty, creamy, creamy, creamy, yes more creamy, spicy heaven, locally made Great Hills blue is creamy and delicious as a hard mature spicy blue. Note to self, get some more dolce soon. Anyway, using the lightly veined outside of the wheel where it carries the flavor of the blue but is extra creamy, makes for a great sauce that won't overwhelm a ribeye. This didn't disappoint. A teaspoon of worcester kicked it up a notch in the umami department.
Second, tested a new way to cook a baked potato: 25 minutes at 450F on a grid, brush with butter, 25+ minutes to finish. Skin was a hard savory candy crispy shell. SO good. Interior was fluffy mixed with tons of butter (only use Kate's) and sour cream.
