Rib-eye Steaks with Stilton Sauce and Pasta Salad
For the rib-eye steaks:
4 (1 1/4-inch-thick) rib-eye steaks, either boneless or bone-in
Kosher salt and fresh-ground pepper, to taste
Good olive oil
For the Stilton sauce:
4 ounces Stilton cheese, crumbled
8 ounces cream cheese, at room temperature
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped scallions, white and green parts
Kosher salt and fresh-ground pepper, to taste
1/4 teaspoon Worcestershire sauce
Grill, barbecue, pan sear or even air fry your steaks to your liking.
For the Stilton sauce, place the Stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
Slice the steak and serve with the Stilton sauce.
Italian Pizza-Pasta Salad
For the salad:
16 oz rotini pasta (tri-color, if you like)
12 oz salami, sliced into strips
12 oz mini pepperoni, halved
20 oz cherry tomatoes, halved (3 cups)
2 cups jarred, marinated artichoke hearts, coarsely chopped
1 English cucumber, diced
1 medium red onion, finely diced
16 oz fresh, small mozzarella balls, or cubed from a block
1 cup black olives, pitted and sliced
1 cup kalamata olives, pitted and halved
1 cup jarred, roasted red peppers drained and coarsely chopped
Finely chopped parsley, for garnish
Dressing, to taste
For the dressing:
1 cup extra virgin olive oil
6 Tbsp white wine vinegar
1/2 cup Parmesan Cheese finely grated
2 Tbsp mayonnaise
2 tsp granulated sugar
2 garlic clove finely grated or pressed
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
Kosher salt and fresh-ground pepper, to taste
For the dressing:
Combine all of the ingredients in a jar and shake to combine. Store in the refrigerator until ready to use.
For the salad:
Cook the rotini in HEAVILY salted water to al dente. Drain and rinse under cool water.
Place the pasta in a large bowl and add the salad ingredients in separate piles on top of the pasta. Be sure to leave a “wedge” of pasta visible, for presentation. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper to taste. Salad can be made up to 4 hours in advance.