Videos 06 November 2019

The Perfect Sauce to Pair with a Roast

(Family Features)Creating a crowd-pleasing holiday centerpiece starts with choosing a flavorful, tender cut of meat. This year, you can make a holiday roast to remember with an elegant cut from Omaha Steaks paired with this Red Pepper Cranberry Sauce to elicit rave reviews from guests. Find more recipes and tips to create a holiday dinner to remember at OmahaSteaks.com.

Watch video to see how to make this recipe!

Holiday Roast with Red Pepper Cranberry Sauce

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 2 cups

Roast:

  • butcher’s twine
  • 1          Omaha Steaks chateaubriand roast (2 pounds)
  • 2          tablespoons, plus 2 teaspoons, canola oil, divided
  • Omaha Steaks Private Reserve Rub

Red Pepper Cranberry Sauce:

  • 1          tablespoon olive oil
  • 2          medium red bell peppers, finely diced
  • 1          cup red wine
  • 1/4       cup red wine vinegar
  • 1/3       cup white sugar
  • 2          teaspoons yellow mustard seeds
  • 6          tablespoons dried cranberries
  • 6          tablespoons dried currants
  • 1/4       teaspoon salt
  1. To make roast: Heat oven to 250° F.
  2. Using butcher’s twine, tie roast to maintain shape. Coat all sides with 2 tablespoons canola oil and season with rub.
  3. In medium skillet, heat remaining oil. Sear all sides of roast 2 minutes each.
  4. Place roast in roasting pan and bake 1 hour, 30 minutes.
  5. To make Red Pepper Cranberry Sauce: Heat medium skillet on medium-high heat.
  6. Add olive oil and diced red pepper; saute 3-5 minutes.
  7. Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to boil then turn temperature to low and simmer 20 minutes, or until liquid is mostly evaporated and thickened.
  8. Top each serving of roast with Red Pepper Cranberry Sauce.

Note: Mostarda can be made up to 3 days in advance.

Source: Omaha Steaks

Holiday 01 November 2018

Put a Twist on Tradition this Holiday Season

(Family Features) ’Tis the season to dust off the decorations, dig out your family cookbook and celebrate everything that makes the holidays special. While it’s certainly a time to honor longstanding traditions, there’s also room to start something new and put your personal touch on the festivities.

When planning your holiday menu, for example, shake it up with a few simple swaps to impress your guests no matter the meal occasion. For an appetizer, try a Pork and Ricotta Crostini for a flavorful upgrade to the typical cheese platter. Come dinnertime, replace the annual pot roast with a savory and seasonal Apple and Herb-Roasted Pork Shoulder featuring high-quality Farmer John California Natural Fresh Pork, which is made from 100 percent fresh pork and with no artificial ingredients.

For more recipe inspiration and ideas to shake up the season, visit FarmerJohn.com.

Apple and Herb-Roasted Pork Shoulder

Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Total time: 2 hours, 30 minutes
Servings: 12

  • 1          Farmer John Boneless Pork Shoulder Butt Roast
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • 1          pound potatoes, cut into 2-inch chunks
  • 2          firm apples, cut into six pieces
  • 4          thyme sprigs
  • 6          sage leaves
  • 1          cup chicken broth
  1. Heat oven to 500° F.
  2. Season pork shoulder roast with salt, pepper and garlic powder, to taste.
  3. Lay potatoes and apples in bottom of roasting pan. Top with thyme and sage.
  4. Place seasoned pork shoulder in roasting pan on top of thyme and sage.
  5. Pour chicken broth into roasting pan. Roast 10-15 minutes until skin is browned.
  6. Reduce heat to 300° F and continue to roast, basting liquid over pork every 30 minutes for about 2 hours until internal temperature reaches 155° F.
  7. Remove pork shoulder roast and let cool 15 minutes before slicing.
  8. Serve with roasted potatoes and apples.

Pork and Ricotta Crostini

Prep time: 15 minutes
Cook time: 36 minutes
Total time: 51 minutes
Servings: 10

  • 1          Farmer John Pork Tenderloin
  • 1          tablespoon olive oil
  • 1          tablespoon, plus 1 teaspoon, Italian seasoning blend, divided
  • 1          teaspoon garlic powder, divided
  • 1          teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 1 1/2    cups ricotta cheese
  • 1/4       teaspoon onion powder
  • 1          long baguette, cut into 1/2-inch thick slices
  • balsamic glaze
  • 3          tablespoons finely chopped fresh flat-leaf parsley
  1. Heat oven to 425° F. Rub all sides of pork tenderloin with olive oil and place on rack in shallow roasting pan. Sprinkle 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt and pepper evenly over tenderloin.
  2. Roast 25-30 minutes per pound until internal temperature reaches 150° F. Remove pork tenderloin from oven and let stand 5-10 minutes. Cut into thin slices.
  3. In small bowl, mix together ricotta cheese, remaining Italian herb mix, remaining garlic powder and onion powder until well combined. Set aside.
  4. Place baguette slices on large baking sheet and bake 2-4 minutes per side while pork tenderloin is standing.
  5. To assemble, spread about 1 tablespoon ricotta cheese mixture on one side of each baguette slice; top with thin slices of pork. Garnish with drizzle of balsamic glaze and parsley.

Source: Farmer John

Meal Ideas 09 November 2017

A Festive Meal to Remember

(Family Features) Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.

Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.

No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.

Reverse-Seared Roasting

The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.

  1. A day before cooking, dry brine or season roast and leave it uncovered in the refrigerator to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning while locking in moisture.
  1. Place roast in the oven at a low temperature to cook evenly from edge to edge. Take it out at an interior temperature of 5-10 degrees below desired finished temperature; it will cook a little more while resting and during searing.
  1. Remove from oven and sear roast in a broiler, grill or hot pan to create the crust.

Find more recipes for a holiday dinner to remember at OmahaSteaks.com.

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Horseradish Cream

Active time: 30 minutes
Total time: 30 minutes

  • 1/2       cup mayonnaise
  • 3          tablespoons prepared horseradish
  • 1          tablespoon white vinegar, plus 1 teaspoon
  • 1          teaspoon kosher salt   
  • 1/8       teaspoon cayenne pepper
  • 1/8       teaspoon black pepper
  • 1/2       cup heavy whipping cream
  1. In medium mixing bowl, whisk together mayonnaise, horseradish, vinegar, salt, cayenne and black pepper. Whip cream to soft peaks using stand mixer. Gently fold into mayonnaise mixture. Chill until ready to serve.

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Reverse-Seared Prime Rib Roast

Active time: 30 minutes
Total time: 4 days

  • 4          pound Omaha Steaks Bone-In Frenched Prime Rib Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.

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Reverse-Seared Chateaubriand

Active time: 30 minutes
Total time: 4 days

  • 2          pound Omaha Steaks Chateaubriand Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

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Figgie Onion Jam

Active time: 30 minutes
Total time: 1 hour

  • 2          tablespoons unsalted butter
  • 1          medium red onion, peeled and diced into 1/4-inch pieces
  • 1          cup dried black Mission figs, stems removed
  • 1          cup water, divided
  • 1/2       cup balsamic vinegar, divided
  • 1/2       cup sugar
  • 3/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon vanilla extract
  1. In 4-cup sauce pot, melt butter over low heat. Add onions. Cover and cook on low 15 minutes until onions have softened. Add figs, 1/4 cup water, 1/4 cup vinegar, sugar and salt. Cover and cook on low another 15 minutes until figs have softened.
  2. Remove pot from heat and add black pepper and vanilla extract. Pour into blender or use immersion blender to process until smooth. Add remaining water and vinegar to blender for smoother jam or leave as-is for a more chunky texture.

Source: Omaha Steaks

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