Great Father's Day Grilling

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
Serves: 4

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

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.

Preheat grill to high; grill chicken skewers 4 to 5 minutes each side. Discard marinade.

To serve, plate Mexican Rice (see recipe). Remove skewers from grill and place atop rice.

Mexican Rice
Makes: 4 cups

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

In a heavy skillet over high heat, char tomatoes until skins split; transfer to a blender or food processor and purée. Stir in cilantro.

In large saucepan, combine water, puréed tomatoes, garlic, chipotle purée and salt. Bring to a slow boil.

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.

Add tomato mixture to saucepan with rice and onions. Simmer 15 minutes.

Remove saucepan from heat, cover and let stand 20 to 30 minutes, stirring twice.

Fluff rice with a fork. Keep warm until ready to serve.

Porterhouse Steak With Maytag Blue Cheese and Sun-Dried Tomato Butter
Serves: 4

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

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.

Turn on food processor; add blue cheese and purée.

Add sliced butter to food processor allowing butter to be whipped into puréed cheese mixture.

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.

When ready to serve, slice into 1 1/2-inch coins as needed. Unused butter can be refrigerated for up to 1 week.

Thaw steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water about 1 hour.

Preheat grill to high. Season both sides of steaks. Grill steaks to desired doneness.

Just before removing steaks from the grill, place a butter slice on each steak so butter is partially melted as you serve the steaks.

Blackened Wild Alaskan Salmon With Smoky Mustard Sauce
Serves: 4

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

In a well ventilated area, heat oil in a large nonstick sauté pan on high until hot.

Pat dry salmon fillets with a paper towel. Spread out seasoning on a clean plate; coat both sides of salmon with seasoning.

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.

SOURCE: Omaha Steaks