This Month's Recipe
Blackened Steak with Cabernet Blue Cheese Sauce

2 TFM Premium Choice^® Steaks
Chef Paul Prudhomme’s^® Blackened Steak seasoning
1 tablespoons Garlic olive oil
3 tablespoons crumbled blue cheese
¼ cup your favorite Cabernet Sauvignon

Heat a large skillet over med-high heat for two minutes. In the mean time, rub all sides of the TFM Premium Choice steaks with the garlic oil, and season to taste with the Chef Paul’s Blackened Steak seasoning. Add a few drops of oil to the hot skillet, and swirl to coat. Add the steak to the skillet, and sear for one minute per side. Turn heat to med-low, and continue to cook the steak (turning every minute), until desired doneness.

Turn the burner back to med-high, remove the pan from the heat, and add the wine and blue cheese. Wait until wine has finished steaming, and place pan back on the burner. Simmer until blue cheese melts and liquid evaporates, turning a few more times to coat well. Remove the steaks from the pan, and LET REST FOR 5 minutes before serving.

Peppered Couscous

1 ¼ cups Pacific^® chicken broth
½ cup fresh corn kernels (about one ear of corn)
¼ cup julienne red bell pepper
¼ t salt
¾ cup Near East^® couscous
2 T thinly sliced cilantro

Add the first 4 ingredients to a small saucepan and bring to a boil. Stir in ¾ cup uncooked couscous, cover pan, remove from heat, and let stand 5 minutes. Stir in 2 T thinly slice cilantro and fluff with a fork.