PFI Magazine

Let’s eat! The red wines dominate this newsletter and nothing goes better with red wine than steak, so let’s gets some beef on a stick and grab some blue cheese for dipping!

Skewed Ribeye

INGREDIENTS
1 12-16 ounce ribeye (partially frozen to make slicing easier)
Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Soak 15 wooden skewers in cold water for 30 minutes.
2. Cut length-wise strips from the rib eye about a 1/4-winch wide (you’ll get about 12 from one rib eye)
3. Marinade meat in some 1/4 cup soy sauce or your favorite steak marinade in the refrigerator for about an hour. Take out about 1/2 hour before grilling to come up to room temperature.
4. Heat the grill.
5. Slide meat onto sticks and grill to your liking. About three minutes to a side.

Blue Cheese Fondue

INGREDIENTS
1 tablespoon unsalted butter
1 1/2 teaspoons finely chopped fresh thyme leaves
1 teaspoon minced garlic
2 cups heavy cream
1/2 pound Cambozola blue cheese, crumbled, or other blue cheese
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS
In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.

Pour cheese over meat or dip the meat in the pot. Enjoy!

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