EDIBLES

Sizzling meals made for summer

Published

5 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

Elevate summer celebration with easy backyard recipes

Published

6 days ago

06/18/2026

bowienews

(Feature Impact) Whether you’re grilling in the backyard, at a picnic or simply relaxing poolside to celebrate America’s 250th anniversary, this summer is sure to be filled with special celebrations. Throughout those 250 years, food has brought people together – and continues to do so.

From barbecues to patios, fresh foods are at the heart of American celebrations. Healthy, fresh ingredients help elevate classic recipes with sweet corn taking center stage in many iconic summer dishes. As a trusted American grower, Duda Farm Fresh Foods provides equally healthy and flavorful recipes using Dandy Sweet Corn to build the heart of your menu.

While corn on its own is a classic side dish – with Americans consuming approximately 1,400 bushels per year, according to the U.S. Department of Agriculture – you can put a twist on tradition by serving Elote, also known as Mexican street corn, as a bold and delicious way to enjoy fresh corn at its best. Cooked to perfection then slathered in a creamy, zesty mix of mayonnaise, lime juice, cheese and chili powder, Elote transforms a simple ear of corn into an irresistible snack or side.

You can add its vibrant flavor and fun to your table with a number of easy cooking methods:

Grill: For the traditional method of cooking Elote, preheat your grill to medium-high heat. Place the corn directly on the grill grates then cook 10-15 minutes, turning every 2-3 minutes until nicely charred and cooked through, like these recipes for Easy Elote Corn or Vegan Elote.
Boil: Bring a large pot of salted water to a boil. Add corn and cook 5-7 minutes until tender.
Roast: Preheat the oven to 400 F. Place corn on a baking sheet and roast 20-25 minutes, turning halfway through.
Air Fryer: Preheat the air fryer to 400 F. Cook corn for 12-15 minutes, turning once.

Visit DudaFresh.com to find more ways to elevate your patriotic celebrations.

Easy Elote Corn

Recipe courtesy of The Produce Moms on behalf of Duda Farm Fresh Foods
Servings: 4

1 Dandy Sweet Corn Tray (4 count)
1 lime, juice only (about 2 tablespoons)
1 cup mayonnaise or Mexican crema
2 tablespoons Elote seasoning
1 cup cotija cheese, crumbled
fresh cilantro, chopped, for garnish
hot sauce or chili powder (optional)

Heat grill to medium-high heat.
Place corn directly on grates and cook 10-15 minutes, turning every 2-3 minutes, until charred and cooked through.
While corn is still warm, squeeze lime juice on all sides. Brush or spoon mayonnaise on each ear, ensuring all sides are coated.
Evenly sprinkle Elote seasoning over coated corn. Using hands, gently press seasoning into mayo.
Arrange Elote on serving platter, sprinkle with cotija cheese and garnish with fresh chopped cilantro. Serve with hot sauce or chili powder for extra heat, if desired.

Vegan Elote

Recipe courtesy of Darn Good Veggies on behalf of Duda Farm Fresh Foods
Cook time: 16 minutes
Total time: 28 minutes
Servings: 4

Vegan Parmesan:

1/2 cup raw cashews
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon salt

Elote:

1/3 cup vegan mayonnaise
1/2 teaspoon ancho chili powder
1 clove garlic, minced
1 tablespoon lime juice
1/4 teaspoon chipotle powder (optional)
1 pinch salt
4 ears Dandy Corn
2 tablespoons chopped cilantro

To make vegan Parmesan: In small food processor or blender, pulse cashews, nutritional yeast, garlic powder and salt until it resembles grated Parmesan.
Heat grill or grill pan to medium-high heat.
In bowl, stir mayo, ancho chili powder, garlic, lime juice, chipotle powder and salt until smooth.
Place corn on grill or grill pan and cook on all sides until corn is cooked and has grill marks, about 4 minutes per side.
Spread corn with chili mayo then sprinkle with vegan Parmesan and cilantro.

SOURCE:

Duda Farm Fresh Foods

EDIBLES

6 savvy ways to ensure grilling success this summer

Published

2 weeks ago

06/11/2026

bowienews

(Feature Impact) There’s just something timeless about a summer cookout with friends, family or neighbors. Whether it’s the sound of burgers sizzling on the grill or the smell of your favorite seasonal sides, the event invokes nostalgia and camaraderie.

While the spotlight may land on the burgers and barbecued fare, seasoned grill masters know the supporting cast matters, too. Makers of soft, delicious hamburger and hot dog buns fit to be the foundation of summer gatherings for more than 100 years, the bun experts at Wonder suggest a few ways to ensure your entertaining ventures are successful throughout the season.

Do What You Can Ahead of Time

Stick to a mix of easy favorites and make-ahead sides to keep prep manageable while offering something for everyone to enjoy. When possible, prep ahead of time so you can keep your focus on the fun and your attention on the hot grill. Chop vegetables, wash lettuce for burgers, make sure you have picked out the perfect buns, form and season beef patties and mix marinades the day before the big bash to avoid last-minute rushes around the kitchen.

Prep the Grill

Patience is key when it comes to grilling, as a properly heated grill is the foundation for good cooking. Give gas grills enough time to come to temperature, around 10-15 minutes, and allow charcoal to ash over completely. When grilling different types of food, it’s especially helpful to set up cooking zones – direct and indirect – so you can cook meat, veggies and buns differently or move finished food to one side, as needed.

Additionally, to help prevent sticking, lightly oil the clean grill grates before cooking. Using tongs and a paper towel dipped in oil is often more effective than coating foods with oil.

Use a Meat Thermometer

You may be a seasoned grill master, but guesswork can lead to mistakes, especially when cooking for a crowd. Avoid overcooked (or worse, undercooked) chicken and burgers by using an instant-read thermometer to help ensure meat is cooked safely while retaining its juicy flavor.

Grill Buns Correctly

Burgers and hot dogs are classics for a reason, but avoiding soggy buns and mid-bite fallout requires the right bun for the job. Striking the perfect balance of pillowy softness with the structure to hold their shape through every loaded topping, condiment and bite is key when choosing the right bun for the job. More than just a vehicle for grilled favorites, Wonder Classic Hamburger and Hot Dog Buns are a familiar taste that makes cookouts delicious and have held it together, literally and figuratively, for more than a century. In continuing its longstanding partnership with the USO through the annual Deploy the Joy campaign, you can keep an eye out through Sept. 12 for special packaging on select products with scannable QR codes for a chance to win a $10,000 Birthday Bash.

For great grilled buns, follow a few easy steps:

Brush cut sides of buns with softened butter, mayo or both to help the bun brown evenly.
Lightly salt the buttered side before grilling.
During the last 2 minutes of cooking burgers or dogs, place buns cut-side down over medium-low heat for 30-60 seconds. Look for a light golden toast, crisp enough to hold up.

Let Food Rest Before Serving

After grilling, give meat a few minutes to rest before serving or slicing. This allows juices to redistribute throughout the food for better texture and flavor.

Layer Burgers, Condiments and Toppings

After toasting buns, add a thin layer of sauce to coat the bun then lettuce that’s been patted dry to remove moisture. Add cheese to the opposite bun and be sure to place the burger and other toppings in the center to keep moisture away from the bread, preventing sogginess. Follow this simple order for sturdy buns:

Toasted top bun
Condiment or sauce
Cheese
Burger
Tomato and onion
Lettuce
Condiment or sauce
Toasted bottom bun

From simple, practical menus to crave-worthy twists on classics, you can find more ways to host a successful summer barbecue by visiting WonderBread.com/recipes.

Photo courtesy of Shutterstock (grilling hamburgers)

SOURCE:

Wonder

EDIBLES

Living allergic in a food-centered world

Published

1 month ago

05/21/2026

bowienews

Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.

Read the full feature in On The Table in your Thursday Bowie News.