Meal Ideas 19 August 2019

5 Steps to Grill Vegetables

Burgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies.

Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies:

  1. Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks.
  2. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe.
  3. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan.
  4. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior.
  5. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take.

Find more grilling tips at Culinary.net.

 

Photo courtesy of Getty Images

Grilling-Tailgating 09 August 2019

5 Basic Steps for Sizzling Steak

A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill.

Add Some Salt
Feel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat
Grilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat.

Sear and Slide
Speaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch.

Keep in mind these general guidelines for doneness: 120-125° F is rare, 130-135° F is medium-rare, 140-145° F is medium, 150-155° F is medium-well and 160-175° F is well done.

Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Find more cooking tips and recipes at Culinary.net.

 

Photo courtesy of Getty Images

Source: Culinary.net

Videos 12 June 2019

Grilled Pineapple with Lime Dip

(Family Features) The grill isn’t just for hamburgers and hot dogs. Try a different way to eat pineapple this summer by grilling it and pairing with a lime dip for a tasty delight.

Find more recipes for summer at Culinary.net.

Watch video to learn how to make this recipe!

Grilled Pineapple with Lime Dip

  • 1          pineapple
  • 1/4       cup brown sugar
  • 2          tablespoons lime juice
  • 3          tablespoons honey

Lime Dip:

  • 8          ounces cream cheese, softened
  • 1/2       cup plain yogurt
  • 3          tablespoons honey
  • 2          tablespoons brown sugar
  • 2          tablespoons lime juice
  • 2          teaspoons lime zest
  1. Peel pineapple; cut into wedges.
  2. In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
  3. To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
  4. Heat grill to medium heat.
  5. Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
  6. Serve with Lime Dip.

Source: Culinary.net

Meal Ideas 10 June 2019

Make Room for New Favorites on the Grill

(Family Features) Whether firing up the grill for a pool party, barbecue or even just a weeknight meal, one thing’s for sure: summertime means grilling season. Grilling takes many forms and flavors from casual favorites like burgers and hot dogs to flame-kissed vegetables and the artistry of a perfectly done steak. However, the possibilities don’t end there.

By mixing and matching traditional grilled classics with options that have a variety of textures and flavors, you can shake up your at-home menu and add new favorites to your routine this grilling season.

One ingredient to consider adding to your repertoire is Mrs. T’s Pierogies, which are available in 14 flavors. They’re stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors, and you can grill them right alongside your favorite barbecue fare. Consider these tips from grilling expert Susie Bulloch of “Hey Grill Hey” to add some new sizzle to your grill this summer by using pierogies.

  • Use good cooking oil to create a crispy exterior. Olive, avocado or canola oil can handle the heat of the grill.
  • Try two-zone cooking. Start by cooking on the low-temperature side of the grill (known as indirect cooking) to slowly heat from frozen. Then move to the hot side of the grill (direct) to add a crisp texture and achieve a golden brown exterior.
  • Add layers of texture. With a soft interior and crispy exterior, pierogies pair well with juicy, chewy protein and a flavorful sauce, enhancing their texture and flavors. You can create these layers with a recipe like Grilled Pierogies with Steak and Chimichurri.
  • Don’t be afraid of color. Grilled to golden brown with aesthetic grill marks, you can add an extra crunch and boost of flavor.

Find more grilling recipes and ideas at mrstspierogies.com.

Grilled Pierogies with Steak and Chimichurri

Recipe courtesy of Susie Bulloch of “Hey Grill Hey”

Pierogies:

  • 1          package Mrs. T’s Classic Onion Pierogies
  • 1-2       tablespoons olive oil

Tri-Tip Steak:

  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 1/2       teaspoon onion powder
  • 1/2       teaspoon garlic powder
  • 1          tri-tip steak (2-3 pounds)

Chimichurri Sauce:

  • 1          cup fresh Italian parsley, packed
  • 1/4       cup fresh cilantro
  • 1/2       cup extra-virgin olive oil
  • 1/3       cup red wine vinegar
  • 3-4       garlic cloves, peeled
  • 1          teaspoon crushed red pepper flakes
  • 1          teaspoon salt
  • 1/2       teaspoon fresh ground black pepper
  1. To prepare Pierogies: Toss pierogies in olive oil.
  2. To prepare Tri-Tip Steak: In small bowl, combine salt, pepper, onion powder and garlic powder; season steak on all sides.
  3. To make Chimichurri Sauce: In food processor, pulse parsley, cilantro, olive oil, vinegar, garlic, red pepper, salt and black pepper until well combined but small pieces of herbs remain. Pour into serving bowl, cover and refrigerate until ready to use.
  4. Heat grill to 400° F for two-zone cooking. Grill steak over direct heat 3-4 minutes per side.
  5. After flipping steak, place pierogies over indirect heat.
  6. Close grill lid and cook 3-4 minutes.
  7. Move steak to indirect heat and move pierogies to direct heat.
  8. Remove from grill when pierogies are golden brown and steak is cooked to preferred doneness. Allow steak to rest before slicing.
  9. Layer one pierogy, one slice steak and drizzle of chimichurri sauce to assemble each bite.

Source: Mrs. T’s Pierogies

Meal Ideas 03 June 2019

Spice Up Summer with Grilled Kebabs

(Family Features) Fire up your summer cookouts with crowd-pleasing kebabs, which are easy to prepare and fun to experiment with because you can use nearly any combination of meats and veggies.

Skip the typical steak and try an option like Maple Leaf Farms duck breast instead. Because it’s a red meat, duck has a texture similar to steak. Plus, it’s a lighter option that’s lower in fat and calories than other red meats, and its mild flavor easily adapts to a variety of cuisines.

The Asian marinade in this Thai Barbecue Duck Kebabs recipe coats crunchy veggies and chunks of juicy, tender duck with a sweet and tangy glaze. The combination of charred, colorful veggies and smoky, grilled duck can leave your family and friends asking for more.

Find more grilling recipes and tips for cooking with duck at mapleleaffarms.com.

Thai Barbecue Duck Kebabs

Prep time: 25 minutes plus 2-6 hours inactive
Cook time: 10 minutes
Servings: 6

  • 1          cup soy sauce
  • 1/2       cup rice vinegar
  • 1/2       cup brown sugar
  • 1/4       cup honey
  • 2          teaspoons sesame oil
  • 1          teaspoon fresh ginger, minced
  • 2          teaspoons fresh garlic, minced
  • 2          teaspoons red chili pepper, finely minced
  • 1/4       cup cilantro, minced
  • 3          Maple Leaf Farms All Natural Boneless Duck Breasts, thawed and skin removed
  • 1          teaspoon cornstarch
  • 2          teaspoons cold water
  • 3          red bell peppers, cored, seeded and cut into 2-inch chunks
  • 12        green onions, cut into 3-inch pieces
  • 2          zucchini, cut into 1-inch thick slices
  1. In bowl, whisk soy sauce, rice vinegar, brown sugar, honey, sesame oil, ginger, garlic, red chili pepper and cilantro. Set aside.
  2. Cut duck breast meat into 2-inch cubes and place in container. Pour 1/2 bowl of marinade over duck. Cover and refrigerate 2-6 hours.
  3. In small saucepan over low heat, simmer remaining marinade 3 minutes, stirring occasionally. Dissolve cornstarch in water and add to sauce. Simmer 2 minutes. Remove from heat.
  4. Heat grill to medium heat.
  5. Drain duck and discard its marinade.
  6. Thread duck on skewers, alternating with pieces of red bell pepper, green onion and zucchini.
  7. Grill skewers 3-4 minutes on each side. When done, duck should be slightly pink in center.
  8. Serve kebabs with room temperature sauce.

Source:

Maple Leaf Farms

Videos 31 May 2019

Simplify Summer on the Grill

(Family Features) Summer is typically a busy time for families, making those moments you spend together all the more precious. The hustle and bustle of the season doesn't have to mean sacrificing wholesome meals, however.

Take advantage of the warm weather and step outside the kitchen to focus on enjoying the outdoors with family around grilled favorites, such as burgers. You can even make meals on the grill your own by putting twists on a classic, such as Barbecue Macaroni and Cheese Burgers or Buffalo Macaroni and Cheese Burgers.

Another time-saving tip: Consider refrigerated side dish options like mashed potatoes and macaroni and cheese from Bob Evans Farms, which are ready in just six minutes and provide homemade taste. In addition to topping burgers, these sides can be used as an ingredient in appetizers like Crunchy Jalapeno Potato Poppers and Pulled Pork Mac and Cheese Sliders, which are perfect for snacking on while catching up on the events of the day.

Find more grilling recipes at Bobevansgrocery.com/recipe-ideas/

Watch video to see how to make recipe!

Buffalo Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

  • 1 pound ground beef
  • 1 pound Bob Evans Original Roll Sausage
  • 1 package (20 ounces) Bob Evans Macaroni and Cheese
  • 8 hamburger buns
  • 1 package crumbled blue cheese (optional)
  • 4 teaspoons Buffalo sauce
  1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
  2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
  3. Heat macaroni and cheese according to package instructions.
  4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 1/2 teaspoon Buffalo sauce and sprinkle with blue cheese, if desired.

Barbecue Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

  • 1 pound ground beef
  • 1 pound Bob Evans Original Roll Sausage
  • 1 package (20 ounces) Bob Evans Macaroni and Cheese
  • 8 hamburger buns
  • 4 tablespoons barbecue sauce
  • 1/2 cup French fried onion straws
  1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
  2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
  3. Heat macaroni and cheese according to package instructions.
  4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 2 teaspoons barbecue sauce and fried onion straws.

Crunchy Jalapeno Potato Poppers

Prep time: 25 minutes
Cook time: 15 minutes
Servings: 48

  • 1 package (24 ounces) Bob Evans Original Mashed Potatoes
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 4 ounces diced jalapeno peppers, drained
  • 8 ounces taco flavored tortilla chips
  • 2 large eggs
  • 6-8 tablespoons vegetable oil
  • 1/3 cup all-purpose flour
  • sour cream (optional)
  1. Stir together cold mashed potatoes with Monterey Jack and cheddar cheeses and diced jalapenos.
  2. Scoop 48 tablespoonfuls of potato mixture and place on parchment- or wax paper-lined baking sheet. Refrigerate 15-20 minutes.
  3. In bowl of food processor, pulse tortilla chips to fine crumbs or place chips in large, zip-top bag and smash using rolling pin. Pour crumbs into shallow bowl.
  4. Beat eggs and pour into separate shallow bowl. Set aside.
    In fryer or Dutch oven, heat oil to 350° F.
  5. Remove mashed potato scoops from refrig­erator and roll into balls. Roll each mashed potato ball in flour, tapping off excess. Once potato balls are coated in flour, dip each into egg, allowing excess to drip off, then into tortilla chip crumbs, making sure to coat evenly. Set on clean baking sheet. Discard excess flour, egg and tortilla chip crumbs.
  6. In hot oil, fry small batches of mashed potato poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Repeat until all poppers are cooked. Serve hot with sour cream, if desired.

Note: To reheat poppers, bake 6-8 minutes at 350° F.

Pulled Pork Mac and Cheese Sliders

Recipe courtesy of Karly Campbell of Buns in My Oven
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 12

  • 1 pound pre-packaged, fully cooked pulled pork in sauce
  • 12 slider rolls
  • 1 package (20 ounces) Bob Evans Macaroni and Cheese
  • 2-3 tablespoons barbecue sauce
  • 6 slices cheddar cheese
  • 1 tablespoon barbecue dry rub
  • 1/4 cup butter, melted
  • 1 teaspoon dried parsley
  1. Heat oven to 350° F.
  2. In microwave, warm pulled pork according to package instructions.
  3. Slice rolls in half. Place bottom halves of slider rolls in 9-by-13-inch baking dish and top each with pulled pork.
  4. Microwave macaroni and cheese according to package directions and spoon evenly over pork on each sandwich roll.
  5. Drizzle barbecue sauce over sandwiches.
  6. Lay cheese in two rows of three over sliders.
  7. Top with top halves of slider rolls.
  8. Stir dry rub into butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley.
  9. Bake, uncovered, 10 minutes.

Source: Bob Evans Grocery

Meal Ideas 01 May 2019

Keep Cool on the Grill

Refreshing, dairy-infused dishes for warm days

(Family Features) Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Find more refreshing meal solutions at milkmeansmore.org.
Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 16 minutes
Servings: 4

  • 1 1/2    cups buttermilk
  • 1          tablespoon mustard powder
  • 1          tablespoon Sriracha
  • 2          teaspoons minced garlic
  • 2          teaspoons paprika
  • 4          chicken drumsticks, bone in, skin on
  • 4          chicken thighs, bone in, skin on
  • vegetable oil, for grill
  • 1/4       cup chopped fresh parsley
  • 1         lemon, cut into wedges (optional)
  1. In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic and paprika.
  2. Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.
  3. Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165° F.
  4. Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

Grilled Steak Salad with Chive Yogurt Dressing

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Dressing:

  • 1          cup plain yogurt
  • 3          tablespoons freshly squeezed lime juice (3 small limes)
  • 2          tablespoons milk
  • 2          tablespoons chopped fresh chives
  • 1          clove garlic, peeled and minced
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper

Steak:

  • 1          teaspoon kosher salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon granulated garlic
  • 20        ounces boneless petite sirloin steak

Salad:

  • 3          cups baby spinach
  • 3          cups chopped romaine lettuce hearts
  • 1/2       cup sweet red pepper rings
  • 1/2       cup sweet yellow pepper rings
  • 1          cup avocado chunks
  • 1/4       cup thinly shaved red onion
  1. To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.
  2. Heat grill to medium.
  3. To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.
  4. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.
  5. To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.
  6. Drizzle dressing over salad just prior to serving.

Grilled Pizza with Arugula Pesto, Corn and Ham

Grilled Pizza with Arugula Pesto, Corn and Ham

Recipe courtesy of Rachel Gurk of Rachel Cooks on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Arugula Pesto:

  • 2          cups fresh arugula, tightly packed
  • 1          clove garlic
  • 1          tablespoon lemon juice
  • pinch red pepper flakes, (optional)
  • 1/3       cup shredded Parmesan cheese
  • 1/2       cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste

Grilled Pizza:

  • 2          tablespoons flour, divided
  • 1          pound pizza crust dough (at room temperature if using refrigerated dough)
  • vegetable oil, for grill
  • 1/2       cup Arugula Pesto
  • 1/2       cup part-skim ricotta cheese
  • 1/2     cup diced deli ham
  • 1/2-3/4             cup fresh corn kernels (about 1 cob)
  • 1/4     cup thinly sliced red onion
  • 1/4     cup shredded Parmesan cheese
  1. Heat grill to medium heat (350-400° F).
  2. To make Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes and Parmesan. Pulse until combined then, with food processor on, drizzle in olive oil until pesto forms, scraping down sides as needed. Taste and season with salt and pepper, to taste.
  3. To make Grilled Pizza: Flour pizza dough lightly and stretch or roll to about 1/2-inch thickness (14-16-inch diameter).
  4. Sprinkle remaining flour on large rimless baking sheet, pizza peel or pizza stone. Transfer dough to baking surface.
  5. Clean grill grate and grease with oil-soaked paper towel and tongs. Slide dough off baking surface onto grill. Cover and cook until dough is bubbling on top and golden brown on bottom, 2-3 minutes.
  6. Carefully flip dough over using peel or tongs. Remove crust from grill to add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion and Parmesan. Return pizza to grill, cover and cook until toppings are heated through and bottom of crust is crispy, 5-7 minutes.
  7. Remove from grill, slice and serve.

Source: United Dairy Industry of Michigan

Videos 19 June 2019

Grilling Up a Homemade Meal

Impress guests with your DIY skills this summer

(Family Features) Bringing over family and friends for a backyard barbecue is a classic way to show appreciation to loved ones. Celebrate the summer by grilling steak, one of the most popular meals for a cookout.

Watch video to see how to make this recipe!

Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:

Classic Ribeye
The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.

Bone-in Ribeye Cowboy Steaks
A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a special occasion. Season lightly to let the steak’s natural flavors really shine, and have big plates ready to make a big impression.

Omaha-Cut Ribeye
This robust, richly-marbled ribeye is tall and thick, a distinct steak shape you normally find only in filet mignon. The cut, which is available exclusively from Omaha Steaks, combines the tender texture of the filet with the traditional rich, buttery ribeye flavor that makes it a steakhouse favorite. These juicy, flavorful ribeyes cook well thanks to their thicker size, which allows for a more uniform distribution of heat.

Ribeye Crown Steak
A melt-in-your-mouth steak, the Private Reserve Ribeye Crown Steak is uniquely high in both tenderness and rich ribeye flavor. It’s cut from the richest, most buttery portion of the ribeye, and that intense marbling deepens the signature ribeye flavor while extra aging enhances the tenderness. This is a true entertaining selection, ideal for wowing a crowd.

King-Cut Ribeye on the Bone
With a flavor-enhancing bone in the middle, this ribeye is truly distinctive. These cuts are perfect for smoking after a pan sear, or try slow-roasting, quick-roasting or grilling over indirect heat. The three-pound cut might just break your plate, so plan on a platter and carve to serve.

Explore more steak cuts for summer celebrations at OmahaSteaks.com.

Smoky Bacon, Chive and Shallot Butter

Recipe courtesy of Omaha Steaks
Cook time: 25 minutes
Rest time: 30 minutes
Servings: 10

  • 4          ounces bacon, coarsely chopped
  • 2          sticks unsalted butter, divided
  • 1          small shallot, minced
  • 3          tablespoons chives, finely chopped
  • 1          teaspoon apple cider vinegar
  • kosher salt, to taste
  • freshly ground pepper, to taste
  1. In small saute pan, cook bacon over medium heat, stirring occasionally until browned and crisp, about 8-10 minutes. Using slotted spoon, transfer bacon to small bowl.
  2. Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.
  3. Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.
  4. Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.
  5. Add remaining stick butter to bacon fat mixture. Using hand mixer or stand mixer, beat until light and fluffy. Add chives, vinegar and reserved bacon. Season with salt and pepper, to taste.
  6. Place butter mixture in refrigerator and allow to firm slightly. Butter can be made up to 3 days in advance. Remove from refrigerator 1 hour prior to serving to allow butter to soften.

Source: Omaha Steaks

Grilling-Tailgating 11 April 2019

Grill Up a Father's Day Feast

(Family Features) Make Father's Day special by combining two of Dad's favorite things - sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two American favorites - the chicken wing and watermelon.

If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:

  • Preheat the grill on high.
  • Make sure the grate is well oiled to prevent sticking.
  • Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.
  • Use tongs to turn the chicken instead of a fork, which may tear the meat.
  • Keep the grill covered as much as possible for quicker, more even cooking.
  • Have a spray bottle filled with water handy in case of a flare up.
  • Once you remove the chicken from the grill, allow it to "rest" for five minutes so it will retain its juices when cut.

Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.

Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.

Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.

Chipotle Maple Citrus Watermelon Wings

Watermelon Glaze:

  • 2 cups watermelon puree
  • Juice from 3 fresh lemons
  • 1 tablespoon lemon zest
  • 1/2 cup maple syrup (can use light version)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground chipotle pepper, or to taste

Chicken:

  • Chicken wings or drumettes
  • 2 cups pineapple juice
  • 1/2 cup soy sauce
  • 1 tablespoon minced fresh ginger
  • 3 cloves minced fresh garlic
  1. To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
  2. To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.

Source: National Watermelon Promotion Board

Holiday 10 April 2019

Grill Up a Great Father's Day

(Family Features) Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart.

Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

  • Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.
  • Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.
  • To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

More recipes and nutritional information are available at www.zesprikiwi.com.

Curried Turkey Sliders With Kiwifruit Chutney

Prep time: 15 minutes
Cook time: 6 minutes
6 servings

Chutney

  • 2 Zespri green kiwifruit, peeled, finely diced
  • 1 tablespoon golden raisins
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  1. Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Curried Turkey Sliders

  • 1 pound lean ground turkey
  • 1/4 cup finely diced onion
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 mini burger or small dinner rolls, split and toasted
  1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.

Green Kiwifruit Vesper

Prep time: 3 minutes
2 cocktails

  • 2 Zespri green kiwifruit, peeled, chopped
  • 2 ounces vodka
  • 2 ounces gin
  • 2 ounces Lillet Blanc
  • 1 cup ice
  1. Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Kiwifruit Potassium Power Smoothie

Prep time: 5 minutes
2 servings

  • 1 cup vanilla soymilk, fortified (or regular milk)
  • 1 cup orange juice, calcium fortified
  • 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
  • 1 banana, sliced
  • 1/2 cup ice cubes
  • 2 tablespoons soy protein powder
  • 1 teaspoon honey
  1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
8 servings

  • 2 Zespri green kiwifruit, peeled and cut into halves
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 1 teaspoon ginger, fresh, grated
  • 1/2 teaspoon cinnamon, ground
  • 8 Zespri green kiwifruit, peeled and cut in half widthwise
  • 2 peaches, peeled, pitted and cut into 1-inch pieces
  • 1/2 pineapple, peeled, cored and cut into 1-inch pieces
  • 8 strawberries, hulled
  • 2 bananas, peeled and cut into 1-inch pieces
  • 8 wooden skewers
  1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
  2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
  3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Source: Zespri Kiwifruit

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.