There are no words to describe how incredibly amazing this dish was. In one of my random recipe searches - they're becoming more and more frequent, I need to figure out how to make an income from cooking, eating and food blogging, and then I could take chef's classes too and - okay, sorry, random thoughts. These things happen after a holiday weekend (or all the time but whatever). ANYWAY, I found the recipe in a search for low-carb meal ideas and emailed it on to some friends who are doing low-carb with me.
On Friday they invited me over for dinner and suggested we try this recipe and I'm going to go as far as to say I think it was pretty life-changing. While I don't speak for others on a regular basis, when one's immediate reaction to a meal is 'Oh my fucking god' followed by someone else saying 'Yep, I totally made my O face', it's a pretty good indicator that you're on to something awesome. Oh and when your friends say to you mulitple times 'You got a picture for your blog, right?' it's a sure sign that you have awesome friends who know you well and know a good thing when they eat it (insert dirty joke here, haha).
So anywho, the only downside to this blog entry is that I don't have pictures of the process and I can't really tell you about it because my friend did the cooking. But what I can tell you is that while I can't imagine it was hard to follow the recipe, it did take time. It took over an hour to get the sauce cooked to where it was supposed to be, so give yourself some time and don't do this if you're looking for a quick meal to whip up.
Also, the bacon and green onion is ESSENTIAL to this recipe. Especially the green onion. This is a very rich sauce and this toppings really help cut into the richness and offset it a bit. You don't like green onion? Too. Fucking. Bad.
Oh, I can also tell you that the leftover part was tricky. When I warmed some sauce back up to eat on the leftover steak I had it separated into the cheese and cream at the bottom and the oil on top. And no matter how hard I tried to stir, whisk and whip it together, the oil just wanted to stay on top. So I need to figure that part out, but still a 5 star sauce in my book.
OH AND THE SIDES!
So my job was to bring the sides and since this was after work and I didn't have time to make some delicious, thought-out sides, I needed something quick and convenient.
Chipolte and lime marinade shrimp skewers. They're fast, they're easy. Get some chipolte seasoning and some lime juice. Season it on up and soak in lime juice. Oh and tip if you do anything with a skewer. Soak the skewer for about 30 minutes before adding your meat/seafood/veggies/fruit. This will prevent the skewer from burning when you grill.
And my second side were my Cucumber and Onion Salad. While my recipe is just like the traditional sour cream and vinegar sauce, I put some hot sauce in mine to spice it up. I'll post the recipe below.
Steak with Gorgonzola Cream Sauce - Recipe here
Cucumber and Onion Salad
INGREDIENTS:
* 2-3 Cucumbers, sliced
* One small red onion, sliced
* One small tub of sour cream
* 1/4 c. Vinegar (Tip: I put this in a little at a time and taste test)
* 1/3 c. Water (Tip: Slowly add this so your sauce doesn't get too watered down)
* Hot Sauce (Franks, duh)
* Fresh dill
DIRECTIONS:
1) Place our sliced cucumbers and onions in a bowl
2) Stir in your sour cream so it's mixed well in your veggies
3) Begin adding vinegar slowly. Taste test until you get to the "vinegar" taste you like
4) Slowly add a little water to even it out
5) Put as much hot sauce in as you like. Taste test throughout until you achieve your desired hot sauce level
6) Mince up some fresh dill and mix throughout.
7) Chill as long as you can and enjoy!
