Impress dad with your DIY skills this Father’s Day
(Family Features) As a child, you knew dad would be thrilled with whatever card or sculpture your creative mind could conjure. As an adult, you can still give him a homemade gift for Father’s Day, but with a grown-up twist he can appreciate just as much.
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:
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.
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 celebrating dad at OmahaSteaks.com.
Smoky Bacon, Chive and Shallot Butter
Recipe courtesy of Omaha Steaks
Cook time: 25 minutes
Rest time: 30 minutes
- 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
- 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.
- Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.
- Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.
- Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.
- 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.
- 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
(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
- 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 wings or drumettes
- 2 cups pineapple juice
- 1/2 cup soy sauce
- 1 tablespoon minced fresh ginger
- 3 cloves minced fresh garlic
- 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.
- 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.
(Family Features) While Father's Day is for honoring dads, it's also a great opportunity to honor the men who have been father figures to us - stepfathers, grandfathers, uncles, even friends who have played that role in our lives.
This year, take some extra time to tell those men how much they've meant to you. A card or letter, a phone call or a face to face conversation - you'll give them a Father's Day gift they'll never forget.
To show them your appreciation, have them over for a special dinner. Grill up some chicken and top it with this Cilantro Cream Sauce. Serve with some southwestern-inspired rice and follow it all up with these Double Chocolate Warm Pudding Cakes for a homey dessert.
For more Father's Day dinner and dessert ideas, visit VeryBestBaking.com.
Cilantro Cream Sauce over Chicken
Makes 6 to 8 servings
- 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
- 2 cups loosely packed fresh cilantro
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1 cup water
- 2 teaspoons granulated chicken flavor bouillon
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- Ground black pepper to taste
- PLACE cilantro, evaporated milk, water and bouillon in blender; cover. Blend until smooth.
- MELT butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper.
- POUR sauce over chicken breasts.
Nutrition Information per serving: 330 calories; 120 calories from fat; 14g total fat; 8g saturated fat; 130mg cholesterol; 380mg sodium; 9g carbohydrate; 0g fiber; 6g sugars; 40g protein; 10% Vitamin A; 20% Calcium
Double Chocolate Warm Pudding Cakes
Makes 8 servings
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 1/4 cups granulated sugar, divided
- 3 tablespoons plus 1/4 cup Nestlé Toll House Baking Cocoa, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons water
- Lowfat whipped topping or ice cream (optional)
- PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.
- COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.
- COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.
- BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.
TIP: Individual servings can be reheated in microwave for 10 seconds.
Nutrition Information per serving: 250 calories; 25 calories from fat; 3g total fat; 1g saturated fat; 5mg cholesterol; 220mg sodium; 45g carbohydrate; 1g fiber; 32g sugars; 5g protein; 15% Calcium
(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
- 2 Zespri green kiwifruit, peeled, finely diced
- 1 tablespoon golden raisins
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 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
- 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 Zespri green kiwifruit, peeled, chopped
- 2 ounces vodka
- 2 ounces gin
- 2 ounces Lillet Blanc
- 1 cup ice
- 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
- 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
- Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.
Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
- 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
- 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.
- 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.
- Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.
Source: Zespri Kiwifruit
Family Features) Brunch isn't just for mom. This Father's Day, make eggs, toast and bacon on the grill for a breakfast that's sure to spoil the man of the house.
Not sure how to make eggs on the grill? It's easy! Crack an egg into a cut-out hole in toast set on a cedar plank, then sprinkle with a little cheddar and an Applewood rub for smoky grilled flavor.
For more grilling recipes and tips visit www.grillmates.com.
Cedar Plank Grilled Egg in Toast
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
- 2 cedar planks (about 12x6 inches each)
- 4 slices bread, such as brioche or challah (3/4-inch thick slices)
- 7 eggs, divided
- 2 tablespoons milk
- 2 tablespoons plus 1/2 teaspoon McCormick Grill Mates Applewood Rub, divided
- 1/2 cup grated smoked Cheddar cheese
- Soak cedar planks in water for at least 4 hours or overnight. Drain and pat dry.
- Remove centers of each slice of bread with 3-inch round cookie cutter. Beat 3 eggs with milk and 2 tablespoons of the Applewood Rub in medium bowl until well blended.
- Lightly oil 1 side of each of planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of holes. Sprinkle eggs with remaining 1/2 teaspoon Applewood Rub. Cover grill.
- Grill 10 minutes. Sprinkle eggs with cheese and additional Applewood Rub, if desired. Grill, covered, 10 minutes longer.
Candied Grilled Bacon
Makes 6 servings
Prep Time: 5
Cook Time: 15
- 6 slices thick-cut applewood bacon
- 3 tablespoons honey
- 2 teaspoons McCormick Ground Cinnamon
- Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 10 to 12 minutes or until bacon edges begin to curl. Remove pan from grill. Drain drippings.
- Microwave honey and cinnamon in small microwavable bowl on high 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Place bacon directly on grill over low heat. Grill 2 to 3 minutes per side or until crisp.
Give your dad the best for Father’s Day
(Family Features) Dads typically love steak, so this Father’s Day, go ahead and shower him with some love straight off the grill. You can make the day even more memorable by sharing the grilling experience together.
In fact, it may be the perfect chance to teach your old man a thing or two with these tips from Omaha Steaks Executive Chef Grant Hon.
Choose Your Protein
Selecting quality protein is the starting place for an exceptional grilled meal. For example, the ribeye is the most well-marbled steak, meaning it’s super juicy, rich with beefy flavor and excellent on the grill.
Prepare the Grill
Always start with clean grill grates. Heat your gas grill to high or start your charcoal 10-15 minutes before you grill. Dip a paper towel in oil using tongs and oil your grill grates before adding steaks for a great sear.
Prepare the Meat
Pat steaks dry with a clean paper towel and season them before they hit the grill. You can’t go wrong with simple sea salt and cracked pepper, but creative recipes like this Dukkah Rub can add a special twist.
Sear and Crust
Cook steaks directly over your heat source to get a tasty, crunchy sear on the outside of the steak. This is where the best flavor comes from, and it offers a delicious contrast to the rich, juicy inside of the cut.
Control Your Cook
Keep the grill cover closed as much as possible to maintain a temperature of around 450 F. This helps lock in flavor and prevent flare-ups. Remember the marbling on a ribeye means more fat, which melts during cooking. This is a good thing, but you may experience more dripping or flare-ups if you’re used to grilling leaner steaks.
To minimize the need to open the grill cover, determine the amount of time you’ll need to reach your desired doneness then use the 60-40 grilling method. Grill 60 percent on the first side then 40 percent after you turn the steak over for an even cook.
Let it Rest
A resting time of at least 5 minutes allows steak juices to redistribute for the best eating experience. A foil tent can help regulate temperature during the resting period.
Garnish and Flavor
Whether you’re grilling vegetables, sauteing onions or adding a different kind of sweet or savory topping, just before you serve is the right time to garnish your steak.
Once you pull a juicy steak away from the flame, there’s only one way to make it better: toppings that create a true taste explosion. When they’re prepared with fresh, premium ingredients, your friends and family may not be able to get enough of these sweet and savory additions. Simply mix them up while your meat is on the grill, or skip a step and rely on Omaha Steaks Toppers to capture the same delicious flavors without the prep work.
Crispy Onions and Jalapenos: Savor a one-two punch of crispy onions combined with spicy jalapenos for some crunch with a kick.
Dijon Mustard Aioli: Blend Dijon and whole-grain mustard with creamy Greek yogurt, garlic, tarragon and white pepper for a rich, tangy topping.
Mushrooms and Blue Cheese: Mix hearty mushrooms and full-flavored blue cheese with your favorite savory spices and a splash of sherry wine.
Smoky Bacon Jam: Start with the finest cuts of bacon browned to crispy perfection then add caramelized onion and an accent like brown sugar or balsamic vinegar.
Sweet Bourbon Onions: Warm things up with a medley of natural honey, bourbon whiskey and sherry wine offset by zesty red onions and balsamic vinegar.
Tomato Jam: Experiment with your favorite varieties to find the perfect balance of crushed tomatoes, sweet gherkins and seasonings.
Find more expert tips for summer grilling and the perfect Father’s Day gift at OmahaSteaks.com.
Prep time: 5 minutes
Active time: 5 minutes
- 1/3 cup sliced almonds, roasted with no salt
- 1/4 teaspoon fennel seeds
- 2 tablespoons Omaha Steaks Private Reserve Rub
- 2 teaspoons sesame seeds
- On cutting board, chop almonds to rough texture and add fennel seeds, chopping until mixture is fine. Place almond and fennel mix in bowl and add rub and sesame seeds.
Source: Omaha Steaks