EDIBLES
Sizzling meals made for summer
(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.
Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.
Visit OmahaSteaks.com for more summer meal inspiration.
Fried Lobster Po Boy Burgers
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2
Pimento Remoulade:
- 1/2 cup mayonnaise
- 1 1/2 tablespoons minced pimentos
- 1 tablespoon Dijon mustard
- 1 tablespoon minced bread and butter pickles
- 1 pepperoncino (seeded and minced)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 3 dashes hot sauce
- kosher salt, to taste
Fried Lobster Tails:
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 large egg
- 1 tablespoon water
- 2 dashes hot sauce
- 1/4 cup potato chips, finely blended in food processor
- 1/3 cup panko breadcrumbs
- 1 tablespoon minced flat leaf Italian parsley
- 2 Omaha Steaks lobster tails (5 ounces each)
Cheeseburgers:
- 1 pound Omaha Steaks premium ground beef
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, at room temperature
- 2 brioche buns
- 2 slices yellow cheddar cheese
- 3 leaves romaine lettuce, shredded
- To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
- To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
- In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
- In separate medium bowl, whisk egg, water and hot sauce. Set aside.
- In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
- Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
- Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
- Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
- To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
- Using thumb, make dimple in center of each patty to help cook evenly.
- Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
- Grill burgers 4-5 minutes per side for medium doneness.
- Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
- To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
New York Strips Oscar-Style
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4
Sauteed Asparagus:
- 1/2 pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons minced shallots
- salt, to taste
- freshly ground black pepper, to taste
Bearnaise Sauce:
- 1/4 cup white wine vinegar
- 2 tablespoons minced shallots
- 1 tablespoon chopped tarragon
- 3 egg yolks
- 2 tablespoons water, plus additional for boiling, divided
- 2 dashes hot sauce
- 12 tablespoons unsalted butter, melted
- salt, to taste
- freshly ground black pepper, to taste
Jumbo Lump Crab Meat:
- 1 pound jumbo lump crab meat
- 2 tablespoons kosher salt
New York Strip Steaks:
- 4 Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
- salt, to taste
- freshly ground black pepper, to taste
- water
- 4 tablespoons grapeseed oil
- 4 tablespoons unsalted butter
- 3 garlic cloves
- 2 fresh thyme sprigs
- To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
- Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
- Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
- To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
- Bring medium pot half full of water to slow boil.
- In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
- Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
- Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
- To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
- To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
- Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
- Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
- Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
- Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
- Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
- To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.
SOURCE:
Omaha Steaks
EDIBLES
A sweet, savory, simple holiday side dish
(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. Find more easy holiday recipes at Culinary.net.
Asparagus with Cranberry Sauce
Recipe courtesy of “Cookin’ Savvy”
Servings: 6
- 1/2 pound bacon
- 1 tablespoon butter
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 1 bunch fresh asparagus
- 1 can (14 ounces) whole cranberry sauce
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
- In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
- In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
- Place asparagus on platter and pour sauce on top.
SOURCE:
Culinary.net
EDIBLES
Cozy, comforting recipes to take on the cold
(Family Features) If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.
Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.
Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.
For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.
Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.
Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.
Loaded Chicken Bake
Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8
- Nonstick cooking spray
- 2 cans (15 ounces each) READ German Potato Salad
- 4 cups shredded rotisserie chicken or other cooked chicken
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cups crumbled, cooked bacon
- French fried onions (optional), plus additional for serving (optional), divided
- Preheat oven to 375 F.
- Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
- Spread German potato salad evenly in dish. Top evenly with chicken.
- In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
- Sprinkle with cheese, bacon and onions, if desired.
- Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.
Oven-Roasted Sweet Potatoes and Beets
Servings: 4
- 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
- 2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
- 2-3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red onion, sliced about 1/4-inch thick
- 2 fresh rosemary sprigs, plus additional for garnish
- Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
- In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
- Place silicone mat on baking sheet or line with aluminum foil.
- Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
- Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.
SOURCE:
Seneca Foods
Seneca Foods
EDIBLES
Please pumpkin lovers with a twist on a fall favorite
(Family Features) Apple, cherry and blueberry crumbles may get all the adoration, but when fall comes around, you may as well lean into the flavor of the season: pumpkin. This simple dessert satisfies the sweet tooth with some fiber to boot.
Discover more desserts designed for pumpkin lovers at Culinary.net.
Pumpkin Crumble
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12
- 1 can pumpkin
- 1 can evaporated milk
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1 box cake mix (yellow, white or spice)
- 3/4 cup chopped pecans
- 3/4 cup chopped white chocolate chips
- 1 1/2 cups melted butter
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Heat oven to 350 F.
- In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
- In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
- To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
- Serve crumble with whipped cream.
SOURCE:
Culinary.net
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