Bingham Hill Rustic Blue Cheese Dressing

1/2 cup crumbled Rustic blue cheese
1/2 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
dash of dry mustard
dash of paprika
dash of Worcestershire

Blend half of the Rustic Blue cheese with oil in a blender. Add blended mixture to remaining ingredients and mix together. Serve over your favorite salad or mixed greens. Makes 3 cups.

Roquefort Pear Raspberry Salad

Prepare each plate with fresh spring greens and decorate with slices of pear and fresh raspberries. Top with crumbled French Roquefort and a few walnuts (candied if you like). Drizzle with Raspberry or French vinaigrette.

Red White and Blue Steak

1 1/2 pound porterhouse steak
sea salt, fresh ground pepper, garlic
fresh oregano and/or thyme leaves
1 whole onion, sliced
olive oil
Sweet Balsamic vinegar
high quality American blue cheese (such as Bingham Hill Rustic)

Season steak with salt, pepper and garlic and rest on countertop while you heat the grill - one side on high, the other side low. Slice onion 3/8 inch thick, place in a plate and drizzle with olive oil and sweet balsamico, sprinkle with salt and pepper.

Begin grilling onion on low portion of the grill, slowly cooking until soft and tender. Once second side is nice and hot, clean and oil grate then add steak. Grill steak for 5-7 minutes or until nicely browned. Turn steak, reduce heat to medium and sprinkle generously with a quality American blue cheese. Cover grill and continue to cook 5 minutes longer, to rare.

Remove steak to a plate, sprinkle with fresh herbs and tent with foil, allowing to rest at least five minutes. Slice steak and arrange on plate with onions. Drizzle steak and onions generously with sweet balsamico and sprinkle with more cheese as desired. Serve over rice, potatoes or polenta. - Chef Mick Rosacci, Tony's Meats & Specialty Foods, more recipes at http://www.TonysMarket.com

Stilton Lamb Chops with Port Reduction

Lamb loin or rib chops, 1 1/2 inch thick
stilton Cheese
sea Salt & Pepper
2 parts port wine,, 1 part prepared demi-glace

Have your butcher cut wide pockets with small openings into your lamb chops and stuff generously with English Stilton. Season with salt and pepper or your favorite blend. Rest at room temperature while you heat grill and start sauce.

Re-hydrate Demi-glace according to package directions (you'll need about 1/2 cup to serve 4-6.) Meanwhile simmer twice as much Port wine, reducing by half. Add to demi-glace and hold warm until time to serve.

Grill chops to rare, remove and rest 5 minutes. Serve with port wine sauce and a fruity red wine. Garnish with mint and sprinkle with additional blue cheese as desired. -Chef Mick Rosacci, Tony's Meats & Specialty Foods, more recipes at http://www.TonysMarket.com

Point Reyes Blue Dip

4 to 6 oz. Point Reyes Blue
5 oz. plain yogurt
2 Tbs. heavy cream - lightly whipped
2 tsp. chopped fresh parsley
freshly ground black pepper

Mash the cheese with a fork and blend in the yogurt. Followed by lightly whipped cream and parsley. Season lightly and chill for several hours. Serve as an appetizer with bread, crackers, veggies and cold cuts. Also makes a great presentation in a bread bowl.

Honeyed Gorgonzola Dessert

1 wedge creamy gorgonzola cheese
grapes, Strawberries, pear slices
honey
candied walnuts
bread or wheat biscuits

Place cheese in the center of a plate and allow to warm to room temperature. Decorate sides of plate with fresh fruit. Make a depression into the center of the cheese. Just before serving, drizzle cheese with honey and then sprinkle with candied walnuts. Serve with wheat biscuits, scones or crusty breads and port wines. Chef Mick Rosacci, Tony's Meats & Specialty Foods, more recipes at http://www.TonysMarket.com