A Palette for the Palate - Feeling Blue

There is no question that our skies here are blue more often than they are not. And while our water at the shoreline isn’t the crystal blue of the Gulf, due to the plant debris and sediments stirred up here, if you look out on the horizon at just the right time on a cloudless day, there’s nothing but shades of blue blending into more blue. And on a crisp, clear morning, especially after a rain, the pure vibrant blue of the heavens above is absolutely stunning.

Blue Crab Gratin 

Ingredients:

2 lbs. jumbo lump blue crab meat

2 sticks butter, divided

1-1/2 c. onions, minced

1 c. celery, diced small

1 c. red bell peppers, diced small

1-1/2 c. flour

1 c. white wine

2 c. milk

2 c. heavy cream

2 c. white cheddar cheese, grated and divided

2 c. Parmesan cheese, grated and divided

1/2 c. parsley, chopped

2 Tbsp. lemon juice

2 tsp. Tabasco sauce

1 tsp. Worcestershire sauce

4 tsp. Creole seasoning, divided

1/2 tsp. nutmeg

salt, to taste

ground pepper, to taste

1 c. green onions, chopped

2 c.  panko bread crumbs

2 loaves French bread, sliced and toasted

Preparation:

Add 4 Tbsp. of butter and onions to a medium sauté pan. Cook gently until onions are tender and translucent. Add celery and red pepper and cook an additional 3 minutes. Remove from heat and reserve. In a medium sauce pot, melt remaining 12 Tbsp. butter over medium heat. Add flour and mix well. Add white wine, milk and heavy cream. Cook over low heat for 10 minutes, stirring constantly. Add 1-1/2 c. cheddar cheese, 1 c. Parmesan cheese, parsley, lemon juice, Tabasco, Worcestershire, 2 tsp. Creole seasoning and nutmeg. Stir until cheese is melted. Season with salt and pepper to taste. Remove from heat and reserve. Combine onion mixture with cream mixture. Add blue crab meat and green onions. Toss gently to combine. Taste and add salt and pepper as needed. Combine bread crumbs, remaining cheddar and Parmesan cheeses and remaining 2 tsp. of Creole seasoning. Divide crab mixture into 6-12 buttered gratin dishes (depending on size). Top each dish generously with bread crumb mixture. Bake at 400°F for 12 to 15 minutes and then place under the broiler for 1 to 2 minutes to brown tops. Serve with sliced toasted French bread.

Blue Cheese Mac & Cheese

Ingredients:

1 lb. elbow macaroni or cavatappi pasta 

2 Tbsp. unsalted butter

2 Tbsp. flour

2-1/2 c. milk

8 oz. fontina cheese, freshly grated

8 oz. gorgonzola cheese, crumbled

8 oz. buttermilk blue cheese, crumbled

kosher salt 

ground pepper

1/3 c. panko bread crumbs

1/4 c. seasoned fine bread crumbs

fresh chopped parsley

Preparation:

Preheat oven to 400°F. Spray baking dish with nonstick spray. Bring water to boil and prepare pasta according to directions, less 1-2 minutes of cooking time. While pasta is boiling, heat butter in medium saucepan over medium heat. Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes. Pour in milk and whisk constantly, stirring until mixture slightly thickens. Reduce heat to low and add 6 oz. fontina, all of the gorgonzola and about 6 oz. buttermilk blue cheese. Stir until cheese melts and sauce is thick. Taste and season as desired. Add noodles to baking dish. Pour cheese sauce over top, tossing to coat noodles. Sprinkle remaining fontina and blue over top evenly, then cover in breadcrumbs. Bake for 30-35 minutes, or until top is golden and crunchy. Garnish with chopped parsley.

Buffalo Blue Cheese Chicken Chili 

Ingredients:

3 boneless skinless chicken breasts

3 c. chicken broth

1 (14.5-oz.) can fire-roasted diced tomatoes, undrained

1 (14-oz.) can white beans, drained and rinsed

1 (4-oz.) can diced fire-roasted green chilis

1/2 c. Buffalo wing sauce

1 c. fresh corn

1/4 c. celery, finely diced

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. ground pepper

1/2 tsp. kosher salt

1 (8-oz.) package cream cheese, cut in chunks.

1 c. shredded Monterey Jack cheese

1/3 c. blue cheese crumbles

2 green onions, sliced

Preparation:

Combine chicken, broth, diced tomatoes, white beans, chilis, wing sauce, corn, celery, onion powder, garlic powder, pepper and salt in a 6-quart or larger slow cooker. Cover and cook on LOW for 5 hours. Add cream cheese, cover and cook on LOW 30 more minutes. Remove chicken. Add Monterey Jack cheese and stir until cream cheese and Monterey Jack cheese are melted and blended in. Shred chicken and return to slow cooker. Dish into bowls and top with blue cheese crumbles and green onions.

Blue Cornbread

Ingredients:

3/4 c. butter, room temperature

1 c. sugar

3 extra large eggs

1-1/2 c. milk

2 c. all purpose flour

1 c. blue cornmeal

4-1/2 tsp. baking powder

1 tsp. sea salt

1 c. corn kernels

Preparation:

Preheat oven to 400° F. With mixer, cream butter and sugar. Next, whisk eggs and milk in a bowl until blended. In another bowl, sift together flour, blue cornmeal, baking powder, and salt. Add 1/3 flour mixture to creamed butter and sugar with mixer on low speed, then half of egg/milk mixture, then 1/3 flour mixture, the last half of egg/milk mixture, stir in corn kernels, then last of flour mixture, making sure each addition is absorbed before adding next. Pour batter into buttered 13 x 9 x 2” baking dish. Bake 22-25 minutes, until toothpick inserted into the center comes out clean. Brush top with butter and cut into squares to serve. 

Blueberry Basil Goat Cheese Galette

Ingredients:

Pre-made refrigerated single pie crust

2 c. fresh blueberries

2 Tbsp. plus 2 tsp. sugar, divided

1 Tbsp. cornstarch

1 Tbsp, fresh basil, minced

1 egg

1 tsp. water

1/3 c. crumbled goat cheese

Fresh basil leaves, torn

Preparation:

Preheat oven to 375°F. Roll out pre-made pie crust onto sheet of parchment paper dusted with flour. Leave on parchment and transfer to a baking sheet. Mix blueberries, 2 Tbsp. sugar, cornstarch and basil. Spoon blueberry mixture over crust to within 2 inches of edge. Fold crust edge over filling, pleating as you fill, leaving center uncovered. Whisk egg and water; brush over crust. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; return to oven for about 10 more minutes, until crust is golden and filling is bubbly. Transfer to wire rack to cool. Garnish with torn basil leaves before serving.