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Great Father's Day Grilling

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Lemon Chipotle Chicken Skewers With Mexican Rice
Mexican Rice
Porterhouse Steak With Maytag Blue Cheese and Sun-Dried Tomato Butter
Blackened Wild Alaskan Salmon With Smoky Mustard Sauce

(Family Features) - How do we show Dad how much we love him? By gathering the family for a Father's Day cookout and serving Dad's favorite foods. Whether your dad loves steak, seafood or chicken, serve up his favorite and grill it to perfection to make his day.

For a free "Great Gathering Guide and Cookbook" filled with more mouth-watering recipes for steaks, chicken and fish, call 1-800-228-9872 or visit www.omahasteaks.com.

Lemon Chipotle Chicken Skewers With Mexican Rice

  • 4 Omaha Steaks 6-ounce Chicken Skewers With Vegetables, thawed
  • Lemon Chipotle Marinade
  • 1/4 cup fresh lemon juice
  • 1 tablespoon garlic, chopped
  • 1 tablespoon rosemary, chopped
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons canned chipotle in adobo sauce, puréed

    1. For marinade, place all ingredients in bowl and mix well. In a gallon zipper-close bag, add chicken skewers and marinade. Roll up bag to push air out before sealing. Refrigerate skewers 8 to 12 hours.
    2. Preheat grill to high; grill chicken skewers 4 to 5 minutes each side. Discard marinade.
    3. To serve, plate Mexican Rice (see recipe). Remove skewers from grill and place atop rice.

Serves: 4

Mexican Rice

  • 8 plum tomatoes
  • 1 tablespoon cilantro, chopped
  • 2 cups water
  • 1 teaspoon garlic, chopped
  • 2 teaspoons canned chipotle in adobo sauce, puréed
  • 2 teaspoons kosher salt
  • 1/3 cup canola oil
  • 2 cups long grain white rice
  • 1/2 cup yellow onion, chopped

    1. In a heavy skillet over high heat, char tomatoes until skins split; transfer to a blender or food processor and purée. Stir in cilantro.
    2. In large saucepan, combine water, puréed tomatoes, garlic, chipotle purée and salt. Bring to a slow boil.
    3. In separate large saucepan, heat oil over high heat until hot. Add rice and onions; sauté until grains are bright white or slightly brown, approximately 7 to 10 minutes.
    4. Add tomato mixture to saucepan with rice and onions. Simmer 15 minutes.
    5. Remove saucepan from heat, cover and let stand 20 to 30 minutes, stirring twice.
    6. Fluff rice with a fork. Keep warm until ready to serve.

Makes 4 cups

Porterhouse Steak With Maytag Blue Cheese and Sun-Dried Tomato Butter

  • 4 Omaha Steaks 24-ounce Porterhouse Steaks Omaha Steaks All Natural Steak Seasoning to taste
  • Maytag Blue Cheese and Sun-Dried Tomato Butter
  • 1 teaspoon olive oil
  • 1/2 cup unsalted Butter, sliced
  • 1/4 cup sun-dried tomatoes, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup Maytag blue cheese, crumbled
  • 1 tablespoon basil, minced

    1. For blue cheese and sun-dried tomato butter, heat oil over medium heat in small saucepan. Add garlic; cook until brown. Add sun-dried tomatoes; cook about 1 minute. Stir in lemon juice, Worcestershire sauce and basil and immediately transfer contents to a food processor or blender.
    2. Turn on food processor; add blue cheese and purée.
    3. Add sliced butter to food processor allowing butter to be whipped into puréed cheese mixture.
    4. Transfer mixture to a sheet of parchment paper. Roll into a tube about 1 1/2 inches in diameter and twist paper at the ends. Refrigerate 4 to 6 hours.
    5. When ready to serve, slice into 1 1/2-inch coins as needed. Unused butter can be refrigerated for up to 1 week.
    6. Thaw steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water about 1 hour.
    7. Preheat grill to high. Season both sides of steaks. Grill steaks to desired doneness.
    8. Just before removing steaks from the grill, place a butter slice on each steak so butter is partially melted as you serve the steaks.

Serves 4

Blackened Wild Alaskan Salmon With Smoky Mustard Sauce

  • 1 tablespoon canola oil
  • 4 Omaha Steaks 6-ounce Wild Alaskan Salmon Fillets, thawed
  • 2 tablespoons Omaha Steaks Blackening Seasoning
  • 1/4 cup Omaha Steaks Smoky Mustard Sauce

    1. In a well ventilated area, heat oil in a large nonstick sauté pan on high until hot.
    2. Pat dry salmon fillets with a paper towel. Spread out seasoning on a clean plate; coat both sides of salmon with seasoning.
    3. Carefully place salmon in hot oil and cook 2 minutes on each side. Place 1 tablespoon Smoky Mustard sauce on each plate; remove salmon from pan and place on top of Smoky Mustard sauce.

Serves: 4

SOURCE: Omaha Steaks

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