Cafe Muse 4th of July recipes - FOX13 News, WHBQ FOX 13

Cafe Muse 4th of July recipes

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Café Muse Fingerling Gorgonzola Potato Salad


3 pounds small fingerling or Yukon gold potatoes
sea salt
1 cup mayonnaise
1/4 cup buttermilk
4 tablespoons whole-grain Dijon mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup crumbled gorgonzola
1/2 cup chopped celery
1/2 cup chopped red onion


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer until potatoes are tender
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper.  Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour the dressing over them. Add the celery and red onion , 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.   Serve cold or at room temperature

Café Muse Hanger Steak with Crushed Avocado


1/4 cup Fresh Lime Juice
1/4 cup Fresh Cilantro, chopped and rinsed
1/4 cup Olive Oil
1/2 teaspoon Fresh Ground Pepper
1 1/2-2 lbs trimmed Hanger Steak
1/4 teaspoon Sea Salt
1 ripe Avocado
1/2 cup Roasted Corn
1 Jalapeño, seeded and chopped fine
1/4 cup diced Red Onion
1 tablespoon finely chopped Fresh Cilantro
Juice of 1 Lime
Sea Salt and Fresh Ground Pepper to taste


Combine first four ingredients in a large zip lock bag and add the steak. Allow the steak to marinade from 4-8 hours. Remove steak from bag and pat dry. Salt well with sea salt and allow steak to rest for about 1/2 hour. Grill over high heat until medium rare-about 4-5 minutes on both sides. Internal temp should be about 125 degrees. Allow steak to rest for about 10 minutes before cutting across the grain of the meat.
In a nonreactive bowl combine the remaining ingredients and crush together with a fork. Serve on top of the steak.

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