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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: For gorgonzola butter:
Preheat oven to 350F. Place garlic on piece of foil; drizzle with olive
oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour.
Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash
garlic with fork. Mix in butter, cheese, and parsley. Season with salt and
pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic
wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic
tightly around butter. Chill until firm. (Can be made 2 days ahead; keep
chilled.) Cut into 1/2-inch-thick rounds.
For onion rings:
Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1
hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt,
and pepper in another large bowl.
Preheat oven to 350F. Pour enough oil into heavy large skillet to reach
depth of 3 inches. Heat over medium-high heat to 350F. Working with a few
onion rings at a time, shake off excess buttermilk, then turn onion rings
in flour mixture to coat. Fry onion rings until deep golden brown,
adjusting heat as necessary for each batch to maintain temperature at
350F, about 2 minutes. Transfer onion rings to paper towels to drain, then
place on baking sheet and keep warm in oven while frying remaining onion
rings.
For steaks:
Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large
nonstick skillets over medium-high heat. Add 3 steaks to each skillet and
cook to desired doneness, about 4 minutes per side for medium-rare. Serve
with Gorgonzola butter and onion rings.
Contributor: Bon Appetit September 2004 p 152
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