Watercress and Blue Cheese Butter

This is from BaconSlut, who discovered it in the cookbook "Minnesota's Bounty: The Farmers Market Cookbook", by Beth Dooley.  Spread on burgers and steaks, or on bruschetta topped with roasted red pepper or sliced tomato. 

3 oz. blue cheese  (I luuuuuurve Moody Blue smoked blue for this.)

2 tablespoons unsalted butter, softened

1/2 cup loosely packed watercress sprigs, stemmed

In a food processor fitted with a steel blade, pulse together the blue cheese and the butter.  Then pulse in the watercress.  Scrape the butter into a dish or shape into a log.  Store in the refrigerator, covered. 

Ho-Made Tartar Sauce by BaconSlut

This is one of those recipes, where once you make it and taste it, you will NEVAH go store-bought again.  It's wunnerful with roasted walleye, rinsed, patted dry, then rubbed with olive oil and seasoned with thyme, sea salt and freshly ground pepper.  Finish with a spray of fresh lemon juice.  The recipe comes from "Savoring The Seasons Of The Northern Heartland", by Beth Dooley and Lucia Watson. 

1 1/2 cups homemade mayonnaise or good quality prepared mayonnaise (I usually just use Hellman's)
1 dill pickle, minced
2 shallots, peeled and minced, or two tablespoons chopped scallions
1 tablespoon chopped capers  (I use salt-packed capers and rinse and soak them for about 15 minutes prior to chopping.)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Whisk everything together and get a stack of napkins.  You will need them to clean up the drool!