EDIBLES

Sizzling meals made for summer

Published

4 years ago

05/26/2021

(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

Enjoy a light summer lunch

Published

2 days ago

06/05/2025

bowienews

(Family Features) Watermelon, strawberries, corn and green beans get all the fresh produce love in the summer, but don’t forget broccoli as a warm-weather staple. Instead of dunking in dressing or smothering with melted cheese, go for a lighter dish with this Broccoli Salad – an ideal light lunch or simple summer side. Visit Culinary.net to find more veggie-inspired salad ideas.

Broccoli Salad

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

2 medium heads broccoli
2 apples
lemon juice
1 carrot
1 cup blueberries
1 cup dried cranberries
1 cup sunflower seeds
1 cup pecans
1 package (2 1/2 ounces) real bacon pieces

Dressing:

1 cup mayonnaise
1/3 cup milk
1/3 cup apple cider vinegar
2/3 cup sugar
2 tablespoons poppy seeds

Coarsely chop broccoli and place in large bowl. Coarsely chop apples and brush with lemon juice to prevent browning; add to bowl. Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds. Pour over broccoli salad and mix well.

SOURCE:
Culinary.net

EDIBLES

Elevate your menu for a legendary backyard barbecue

Published

1 week ago

05/29/2025

bowienews

(Family Features) Summer is here and it’s time to hit the grill. Take at-home entertaining to the next level by upgrading everyone’s favorite cheeseburger with ground pork.

Family and friends will love this elevated twist on a summer favorite that is oh-so-deliciously different than the traditional beef patty. These Pork and Bacon Burgers are made with Heritage Duroc pork, known for its rich flavor and juiciness, and will be a hit at your next barbecue. The crispy bacon adds another level of texture and flavor, making these juicy burgers a gourmet treat that rivals any takeout burger. Celebrating 150 years as the premium all-natural meat choice for families, Coleman All Natural Meats offers a variety of products that are sourced from American family farmers who humanely raise livestock with no antibiotics ever and no added hormones.

Find more recipes to elevate your grilling experience at ColemanNatural.com.

Pork and Bacon Burgers

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 6

2 pounds Coleman Ground Pork
1/4 pound ground pork chorizo
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon pepper
1 teaspoon salt
6 cheese slices (optional)
6 hamburger buns
6-8 strips Coleman Hickory Smoked Uncured Bacon, cooked
tomato slices (optional)
red onion slices (optional)
lettuce (optional)
ketchup (optional)
mayonnaise (optional)

Preheat grill to medium heat.
In large mixing bowl, combine ground pork, chorizo, onion, garlic, salt and pepper.
Gently mix ingredients, being careful not to overwork meat.
Divide meat into six burger patties.
Cook burgers 3-4 minutes per side until internal temperature reaches 145 F or desired doneness.
During last 2-3 minutes of cooking, place cheese slices on top of burgers to melt, if desired.
Transfer burgers to platter. Assemble burgers with buns, bacon, tomato slices, red onion slices, lettuce, ketchup and mayonnaise, as desired.

Tip: Burger patties may be frozen up to 1 month. Fully defrost before cooking.

SOURCE:

Coleman Natural Foods

EDIBLES

Tackle your family’s hunger with a touch of heat

Published

2 weeks ago

05/22/2025

bowienews

(Family Features) It’s easy to get into a recipe rut when every day feels the same – work, kids’ activities, social events and bedtime routines make it tough to experiment in the kitchen. If your family’s meals are growing boring, all you need is a touch of heat to bring new life to the menu.

Add a delicious blend of savory, sweet and a hint of spice to mealtime with Minute Hot Honey Chicken Seasoned Rice Cups, which are ready to serve fast for busy families. Packed with flavor, they complement main courses, snacks and sides without the hassle.

With just the right balance of heat and honey, they add delicious sizzle and mouthwatering flavor to recipes like Hot Honey Chicken Meatball Subs. Perfectly toasted hoagie rolls are packed with spicy, sweet chicken meatballs and smothered in melted provolone for a tough-to-top taste. Ready in 35 minutes, the subs offer a blend of convenience and gourmet flavor, making this meal an unbeatable choice at dinner time.

Sandwiches deliver an easy way to make mealtime customizable so all your loved ones are satisfied. Try topping your subs with coleslaw for a crunchy, creamy texture or pickled vegetables for an added touch of tanginess to complement the sweet, rich meatballs. For fans of spice, turn up the heat with extra hot sauce.

Solve afternoon hunger pangs with these Hot Honey Chicken Rice Crackers and Ranch Dip, loaded with the sweet heat of hot honey chicken and baked to crispy perfection. This inventive snack is uniquely crunchy and flavorful, blending fiery sweetness with savory chicken flavor as a convenient way to shake up snack time.

For the adventurous types, these homemade crackers pair with more than just ranch. Engage your taste buds further with these suggestions:

Spicy cheese dip: Add a little extra kick with cheese dip that’s spiced up with jalapenos or chili flakes.
Cucumber dill yogurt: A perfect match for the sweet heat of hot honey chicken with its refreshing, cooling effect.
Barbecue sauce: Smoky and slightly sweet, it pairs well with the honey in the crackers.
Garlic aioli: Rich and garlicky, this dip brings a robust flavor contrast to the table.

Discover more ways to shake up mealtimes by visiting MinuteRice.com.

Hot Honey Chicken Meatball Subs

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

1 Minute Hot Honey Chicken Seasoned Rice Cup
1 pound ground chicken
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
1/4 cup breadcrumbs
4 hoagie rolls
2 tablespoons butter
4 slices provolone cheese
garlic sauce, for garnish

Preheat oven to 375 F. Heat rice according to package directions.
In large bowl, mix rice; chicken; salt; cayenne, if desired; and breadcrumbs.
Use cookie scoop or hand roll chicken mixture into balls. Place on aluminum foil-lined sheet tray, leaving small space between each ball. Bake 25 minutes, flipping meatballs halfway through.
Slice hoagies in half, lengthwise. Remove some bread from middle to make room for meatballs. Butter inside of each hoagie and place on sheet tray.
Once meatballs are cooked through, turn broiler on high and place buttered hoagies in oven. Cook 1 minute, or until butter is melted and hoagie has browned.
Remove hoagies from oven, place 3-4 meatballs inside (depending on size) and cover with slice of cheese. Broil on high 30 seconds to melt cheese.
Drizzle garlic sauce on top.

Tip: Garlic sauce can be substituted with topping of choice.

Hot Honey Chicken Rice Crackers andRanch Dip

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

1 Minute Hot Honey Chicken Seasoned Rice Cup
1 cup sour cream
1/2 packet ranch dip seasoning

Preheat oven to 400 F. Heat rice according to package directions.
Lay rice on parchment paper. Place another sheet of parchment paper on top. Use rolling pin to roll out rice into thin layer.
Bake 20 minutes.
In medium bowl, mix sour cream and ranch seasoning.
Once crackers are cooked, cut into squares while still hot. Allow to cool.
Serve crackers with ranch dip.

Tip: Ranch dip can be substituted with hummus or any flavored dip.

SOURCE:
Minute Rice