recipes

Meal Ideas 30 September 2020

Holiday Centerpieces to Savor

(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.

With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.

For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.

Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.

Steak Au Poivre

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

  • 2          Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
  • 2          teaspoons kosher salt
  • 2          tablespoons coarsely ground black pepper
  • 1          tablespoon vegetable oil
  • 2          tablespoons butter, divided
  • 1/3       cup brandy or cognac
  • 1          cup cream
  • 1          tablespoon Dijon mustard
  1. Season steak with salt and pepper. Press seasoning into meat to create even coating.
  2. In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
  3. Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
  4. Slice steaks against grain and top with sauce.

Fred Simon’s Rib Roast Dubarry

Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
Servings: 4-6

  • 3          cups red wine, divided
  • 1/4       cup olive oil
  • 3          cloves garlic, minced
  • 2          tablespoons coarse ground mustard
  • 1          bay leaf
  • 1          Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
  • 1          tablespoon kosher salt, plus additional, to taste, divided
  • 1          tablespoon coarse ground pepper, plus additional, to taste, divided
  • 2          tablespoons canola oil
  • 1          onion, quartered
  • 4          carrots, quartered
  • 4          celery stalks, quartered
  • 1          head garlic, halved horizontally
  • 4          sprigs fresh thyme
  • 2          sprigs fresh rosemary
  • 2          cups beef stock, divided
  • 3          tablespoons unsalted butter
  1. In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
  2. Remove roast from marinade and pat dry. Season generously with salt and pepper.
  3. Preheat oven to 250 F.
  4. Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
  5. In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
  6. Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
  7. Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
  8. Carve roast and serve with sauce.

Simon Family Brisket

Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
Servings: 4

  • 1          Omaha Steaks Beef Brisket Flat (2 pounds), thawed
  • 1          package (1.1 ounces) dry onion soup mix
  • 1          can (14 ounces) whole cranberries
  • 1          cup chili sauce
  • 1          cup ginger ale
  1. Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
  2. In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
  3. Cover with foil and bake 4 hours.
  4. Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.

Source: Omaha Steaks

Meal Ideas 24 September 2020

A Flavorful Family Meal for Fall

(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.

These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.

Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.

Find more comforting fall recipes at beefandlambnz.com.

Grass-fed Beef Meatballs with Garlic and Herbs

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4

Beef Meatballs:

  • Oil
  • 1          pound New Zealand grass-fed ground beef
  • 1          cup fresh white breadcrumbs
  • 3          cloves garlic, crushed
  • 1          egg, lightly beaten
  • 3          tablespoons milk
  • 1 1/2    teaspoons Worcestershire sauce
  • 1          teaspoon dried mixed herbs, such as parsley, thyme and oregano
  • salt, to taste
  • pepper, to taste

Tomato Sauce:

  • Oil
  • 1          onion, finely chopped
  • 2          cloves garlic, sliced
  • 1          can (14 ounces) chopped tomatoes, in juice
  • 1 1/2-2             cups vegetable stock
  • 1          tablespoon tomato paste
  • 1          teaspoon sugar
  • 1          bay leaf
  • salt, to taste
  • pepper, to taste

To Serve:

  • 1/3       cup freshly grated Parmesan cheese
  • 1/2       cup roughly chopped parsley leaves
  1. To make beef meatballs: Preheat oven to 425 F.
  2. Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
  3. To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
  4. Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
  5. Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
  6. Serve hot sprinkled with Parmesan cheese and chopped parsley.

Source: Beef + Lamb New Zealand

Meal Ideas 10 August 2020

Powerful Pairings

(Family Features) According to the “Journal of Nutrition Education and Behavior,” studies have proven that eating meals together as a family can improve communication and relationships, which is especially important during times of uncertainty and life’s more difficult moments. Great-tasting foods like pork and pulses can be combined to bring families together with quality nutrition, which helps bodies survive and thrive.

Pulses are the nutritionally dense, edible seeds of legumes including dry peas, beans, lentils and chickpeas. Together with pork, this pairing provides critical nutrients to support weight management and immune function, along with plenty of protein – providing all nine essential amino acids – fiber, B vitamins, zinc, iron, potassium, selenium and folate.

As part of the Powerful Pairings initiative, launched by the National Pork Board and USA Pulses in an effort to promote pairing whole foods to bring taste, balance and nutrition to the center of the plate, these recipes for Green Chili Jack Smash Burgers, Cuban Black Beans and Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy encourage a nutritious way to enjoy fresh taste.

Find more information, resources and recipes at powerfulpairings.com.

Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

Burger Patties:

  • 1          pound ground pork
  • 4          tablespoons red onion, scrubbed with vegetable brush under running water and finely minced
  • 1          teaspoon garlic, minced
  • 1          teaspoon chipotle chili powder
  • 2          teaspoons ancho chili powder
  • 1          cup cooked black-eyed peas, drained
  • 1          teaspoon salt, plus additional, to taste
  • 4          slices Jack cheese

Caramelized Onions:

  • 2          tablespoons butter
  • 1          large onion, scrubbed with vegetable brush under running water and sliced thin
  • 1/2       cup water
  • 1/2       teaspoon salt

Charred Green Chili Mayo:

  • 1          can (3 ounces) diced green chilies
  • 2/3       cup mayonnaise
  • 1          clove garlic, crushed
  • 1          tablespoon lime juice
  • 2          green onions, gently rubbed under cold running water and finely sliced
  • 1/4       cup cilantro, gently rubbed under cold running water and chopped
  • 4          hamburger buns
  • 1          avocado, peeled and sliced
  • 1/2       head lettuce, gently rubbed under cold running water
  1. In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.
  2. To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.
  3. To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.
  4. To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.
  5. Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.

Pork Chops with Smashed Yellow Peas and Black-Eyed Pea Gravy

Recipe courtesy of the National Pork Board and USA Pulses
Servings: 4

  • 2          cups yellow split peas, cooked and drained
  • 1/4       cup, plus 2 tablespoons, softened butter, divided
  • 1/4       cup cream
  • 1/4       teaspoon salt, plus additional, to taste
  • 4          pork chops
  • pepper, to taste
  • 2          tablespoons olive oil
  • 1          onion, gently rubbed under cold running water and diced
  • 1          can black-eyed peas with juice
  • 1/8       cup flour
  • 1          cup milk
  1. In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt.
  2. Season pork chops with additional salt and pepper, to taste.
  3. In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145 F. Remove pork chops from pan; keep warm.
  4. In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan. Add flour and season with salt and pepper, to taste. While stirring, slowly add milk.
  5. Serve mashed peas topped with pork chops and black-eyed pea gravy.

Cuban Black Beans

Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Serving: 6

  • 1          quart water
  • 1          green bell pepper, scrubbed with vegetable brush under running water and diced, divided
  • 4          cloves garlic, peeled, divided
  • 1          cup dried black beans, rinsed and soaked overnight
  • 1          bay leaf
  • 2          tablespoons olive oil
  • 2          slices bacon, diced
  • 1/2       Spanish onion, scrubbed with vegetable brush under running water and diced
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon ground cumin
  • 1/2       teaspoon black pepper
  • 2          tablespoons apple cider vinegar
  • 1          tablespoon light brown sugar
  1. Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
  2. In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
  3. Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
  4. When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.

Source: National Family Meals Month

Meal Ideas 01 June 2020

Taste of Summer

(Family Features) A summer weekend isn’t complete until you fire up the grill, but flame-kissed steaks are just the start to an unforgettable meal that celebrates all the best of the season.

To create the perfect main dish, start with high-quality protein, like Omaha Steaks’ Private Reserve Boneless New York Strips. Thick, juicy and full of flavorful marbling, these premier steaks are meticulously aged for optimal taste and tenderness with robust, beefy flavor brought out when cooked properly on the grill.

If you’re opting for burgers, elevate your menu with flavorful accompaniments like crisp candied bacon, sauteed shrimp and zesty homemade pickles for a menu you won’t soon forget.

Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

Candied Bacon

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

  • 1          pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon
  • 1          tablespoon fresh ground black pepper
  • 1          cup packed light brown sugar
  1. Heat oven to 375° F.
  2. Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer.
  3. Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp.
  4. Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.
  5. Store in airtight container up to 3 days at room temperature.

Quick Pickles

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups

  • 1/2       cup white vinegar
  • 2          teaspoons sugar
  • 1          teaspoon mustard seed
  • 1          teaspoon salt
  • 1          clove garlic, crushed
  • 1/2       teaspoon red pepper flakes (optional)
  • 1          teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
  • 1          bay leaf
  • 4          cucumbers, cut into angled 1-inch slices
  1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
  2. In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving. 

Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.

Connecticut-Style Shrimp

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 4          tablespoons unsalted butter
  • 2          tablespoons chives
  • 1/4       teaspoon salt
  • 1/8       teaspoon black pepper
  • 12        large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp
  1. Heat medium skillet to medium-high heat. Add butter; cook until melted.
  2. Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.

Dry-Brined New York Strips with Grilled Brown Butter Balsamic Onions

Prep time: 1-12 hours
Cook time: 30-40 minutes
Servings: 4

Dry Brine:

  • 4          tablespoons Kosher salt
  • 1          tablespoon coarse ground pepper
  • 4          (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed

Butter and Balsamic:

  • 4          tablespoons salted butter
  • 2          tablespoons balsamic vinegar
  • 2          teaspoons fresh thyme

Grilled Onions:

  • 2          large sweet onions
  • 4          wooden skewers, soaked
  • 1          tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  1. To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
  2. To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
  3. To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
  4. To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
  5. Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture. 
  6. On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
  7. Remove onions from grill. Carefully remove onions from skewers and place in serving dish.  Top with remaining brown butter balsamic mixture and serve with steaks.

Source: Omaha Steaks

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