It’s finally barbecue season! After a long winter of casseroles and “feel good” dishes from the Crockpot, I am ready to fire up the grill and make some zesty mouthwatering treats outside! My absolute favorite cheese to use on the grill is blue cheese. Not just any blue cheese, but our own local organic blue called Big Rock Blue from Central Coast Creamery. This cheese is named after our local historic landmark, Morro Rock and I can testify that Big Rock Blue lives up to its name. This cheese is earthy, creamy and bold which combine together for a beautiful, well-balanced finish worthy of a standing ovation!
Now that we have our cheese picked out, let’s fire up the grill!! I have two favorite recipes that use Big Rock Blue on the barbecue; Vivant Big Rock Bacon Burgers and Stuffed Jalapenos. While many of you may have tried a blue cheese burger before, please pay close attention to the details because there are subtle additions that make these burgers stand out.
Vivant Big Rock Bacon
Burgers
Combine 2# Ground Chuck and 1# Ground Sirloin with Worchestershire sauce, seasoned salt, lemon pepper, dry mustard, and fresh ground pepper. Mix carefully and delicately as the texture of your burger depends on it.
Form your patties and send them out to the grill master and we’ll head back into the kitchen to discuss condiments and accoutrements.
For the buns, I like to use a super fresh loaf of French bread and I cut it into 4 “buns.” Melt one stick of butter in a large skillet and toast the bread on both sides until golden brown. Apply a generous portion of mayo to buns and add a thick slice of tomato and red onion and a couple leaves of butter lettuce. Don’t skimp and use iceberg. BUTTER LETTUCE, people, BUTTER LETTUCE!! Add your burger and top it with as much Big Rock blue cheese you can fit on that patty. Now, here is where we might come to a disagreement: some like their blue cheese melted but being a cheese purist, I want my blue cheese to be the star of the show! No melting blue cheese in my house! Add a few pieces of bacon on top, put it all together. Mmmmmmmmmm……………
Stuffed Jalepenos
Now for the side dish: spicy, salty, creamy deliciousness which are also known as stuffed jalapenos.
To begin, slice the jalapenos in half lengthwise and remove the seeds. Now WASH YOUR HANDS!!! That warning comes from experience so heed my suggestion. Next, combine Big Rock Blue and crumbled bacon which you can immediately stuff inside the peppers. Place directly on the top shelf of the grill until the bottoms are blistered and slightly black.
Get that BBQ grill fired up and break out the Big Rock Blue! Send your mouth on a taste safari you won’t soon forget! Happy Grilling!
Danika Reed is the Cheese Monger at Vivant Fine Cheese, located in historic downtown Paso Robles. The Central Coast's premier cheese tasting room features premium, local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer. Danika is our monthly guest blogger for Cheese'n it Up!
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