Blackened Ribeye with Gorgonzola Cheese

Blackened Ribeye with Gorgonzola Cheese
Yield: 4 Servings

Ingredients
4 each        Beef Ribeye (Cut 1 Inch Thick)
4 Tbsp.      Hartz Black Bayou Blend
1 Cup          Crumbled Gorgonzola Cheese
Procedure

  1. Heat a grill to high.
  2. Season the steaks on both sides with the Hartz Black Bayou Blend.
  3. Grill the steak turning once on the same side to get the checkerboard pattern.
  4. Flip the steak over and turn it once to get the checkerboard pattern on that side.
  5. Check the temperature using an instant-read thermometer. When it is about 20 degrees away

    from your desired temperature add the Gorgonzola cheese.

  6. Place the lid on the grill to help it melt the cheese.
  7. Check the temperature again. Remove from the grill when it reaches the desired temperature.
  8. Set on a plate and tent with aluminum foil for about two minutes.
  9. Serve and enjoy.

Cajun Salsa

Cajun Vinaigrette

Ingredients
1 Tbsp.     Black Bayou Blend
1 Tbsp.     Lime Juice
1 Tbsp.     Honey
1 tsp.         Dijon Mustard
1 fl. oz.     Apple Cidar Vinegar
2 fl. oz.     Olive Oil

Procedure
1. Mix the Black Bayou Blend and lime juice together and let stand for a few minutes.
2. Combine all the remaining ingredients with the spice mixture and mix well.

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Cajun Salsa
Yield: 1 Quart

Ingredients
1 each Canned Black Beans – Rinsed & Drained
1 each Canned Corn – Rinsed & Drained
1 each Red Bell Pepper – Diced
2 each Roma Tomatoes – Seeded & Diced
1/2 Cup Diced Jicama
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Scallions
4 fl. oz. CajunVinaigrette (See Recipe)
To Taste Kosher Salt

Procedure
1. Combine all ingredients and mix well.
2. Adjust seasoning with salt if needed.

Note
*This salsa is also great served with tortilla chips
*Use this salsa as a topping on Chicken or fish such as Tilapia, Salmon or Halibut. Serve the salsa at room temperature.
*This salsa would also be great topping a black bean or tortilla soup.