(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
- 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
- Season steak with salt and pepper. Press seasoning into meat to create even coating.
- 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.
- 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.
- 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
- 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
- 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.
- Remove roast from marinade and pat dry. Season generously with salt and pepper.
- Preheat oven to 250 F.
- 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.
- 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.
- 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.
- 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.
- Carve roast and serve with sauce.
Simon Family Brisket
Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
- 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
- Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
- In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
- Cover with foil and bake 4 hours.
- 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
(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.
Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.
Find more game day recipes worth cheering about at Culinary.net.
Build-Your-Own Brat Bar
A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:
- Nacho cheese
- Shredded cheese
- Jalapeno peppers
- Diced tomatoes
- Cole slaw
- Pickle spears
- Barbecue sauce
A Bacon-Wrapped Winner
Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.
Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.
Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.
Find more game day inspiration at eatwisconsinpotatoes.com .
Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
- 1 1/2 pounds Boomer Gold Little Potatoes
- 6 ounces plain cream cheese, at room temperature
- 1/3 cup orange cheddar cheese, finely shredded
- 3 tablespoons fresh chives, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- jalapenos, to taste (optional)
- 1 pound bacon, thinly sliced, rashers cut in half
- Preheat oven to 400 F.
- Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
- In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
- Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
- Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
- Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.
Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.
A Sweet Cinnamon Snack
Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.
Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.
Find more home-gating recipe ideas at chsugar.com .
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros
- 1 1/4 cups water
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons C&H Golden Brown Sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 3 cups canola oil, for frying
- 1 cup C&H Granulated Sugar
- 2 tablespoons ground cinnamon
- In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
- Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
- While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
- In heavy pot over medium-high heat, heat oil until it reaches 365 F.
- On plate, mix granulated sugar and cinnamon; set aside.
- Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
- Roll churros in sugar-cinnamon mix.
A Tasty Take on a Tailgate Favorite
Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.
No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.
Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.
To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .
Bacon Chipotle Guacamole
- 3 Avocados From Mexico, halved, pitted and peeled
- 3 tablespoons shallot, minced
- 2 garlic cloves, minced
- 1/2 cup cilantro, finely chopped
- 1 lime, juice only
- 8 ounces applewood smoked bacon, cooked and crumbled
- 1/2 cup tomatoes, small diced
- 2 canned chipotle chiles, finely chopped
- ground cumin. to taste
- salt, to taste
- pepper, to taste
- In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.
Photo courtesy of Getty Images (hot dogs)
Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)
- 2 cups panko or plain dried bread crumbs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1/4 cup Hellmann's® or Best Foods Real Mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon poultry seasoning
- 4 turkey cutlets (about 1/2 inch thick)
- 4 tablespoons canola oil, divided
- Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
- Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
- Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.
Notes, Tips & Suggestions:
A Bobby Flay Recipe
(Family Features) The rich smell and crisp, smoky flavor of fresh sizzling bacon is a temptation few diners can resist. Indeed, some 53 percent of Americans eat bacon at least once a week, according to a recent survey by Smithfield. This love for bacon is fueling a culinary craze for bacon-infused and -inspired foods - everything from the tame (sauces) to the outrageous (ice cream).
But perhaps this trend should come as no surprise. After all, a full 78 percent of Smithfield's survey respondents agreed that bacon makes everything better.
Whether you're pairing your morning eggs with strips of their most perfect protein sidekick, loading up a BLT with an extra layer of bacon-y crunch, or following the lead of the nation's top chefs and experimenting with new flavor combinations, you're likely to achieve a crowd pleaser.
Quirky products and recipes aside, for the average consumer, the simple versatility of bacon makes it a winning addition to most meals. Even a classic pork chop, one of the most popular cuts of fresh pork, takes on a new personality when paired with the distinctly savory flavor of bacon, as in this recipe for Bacon Pork Chops with BBQ Glaze.
Image and recipe provided by The Pork Board
Bacon Pork Chops with BBQ Glaze
- 4 6-7 ounce Smithfield Boneless Pork Loin Chops (1 1/4-inch thick)
- 1 teaspoon coarse salt
- 4 slices Thick-Cut Smithfield Bacon
- 4 tablespoons barbecue sauce
- 1/2 cup lager beer
- 1 teaspoon canola oil
- 1/2 cup chicken broth, reduced-sodium
- Season pork with salt. Wrap bacon around edges of pork and secure with wooden toothpick.
- Mix together barbecue sauce and beer.
- Heat oil in oven-proof large skillet over medium-high heat. Stand chops with bacon-wrapped edges down in skillet, leaning against side of pan if needed. Using tongs, rotate chops along edges to lightly brown bacon (allow about 45 seconds to brown each section).
- Place chops flat side down in skillet and cook until underside is lightly browned, about one minute. Turn chops over. Spread equal amount of barbecue sauce mixture over each chop, letting excess run into skillet.
- Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to dinner plate and let stand.
- Pour fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about two minutes. Top each chop with spoonful of sauce and serve hot.
(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.
These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.
All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.
Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling
Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:
- When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
- After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
- Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
- Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
- Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
- If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
- Do not allow children to tamper or play with the cylinder or grill.
- Do not smoke while handling a propane cylinder.
- Never pour an accelerant such as lighter fluid or gasoline on the grill.
- When not in use, turn off the grill's burner controls and close the cylinder valve.
For additional tips, visit www.usepropane.com.
- Canola oil for brushing grill
- 1/3 cup canola oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon German mustard
- 1 garlic clove, minced
- Sea salt and freshly ground pepper to taste
- 1 red pepper, cut in 1-inch pieces
- 1 green pepper, cut in 1-inch pieces
- 2 zucchini, cut in 1-inch pieces
- 1 eggplant, cut in 1-inch pieces
- 1 pound spätzle
- Fresh basil to garnish
- Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
- Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.
Serves 6 to 8
- Canola oil for brushing grill
- 2 tablespoons canola oil
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cinnamon
- 4 fresh peaches, halved and pitted
- 1 lemon loaf cake sliced into 8 pieces*
- Dark German chocolate shavings
- Mint sprigs
- Heat grill on medium heat. Brush grill with canola oil.
- In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
- Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
- Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
- Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
Notes, Tips & Suggestions
*Find the recipe at www.canolainfo.org or buy German imported packaged cake.
- Canola oil for brushing grill
- 1 pound lean ground turkey
- 1 1/2 cups shredded German Emmentaler cheese, divided
- 1 cup German sauerkraut with wine, squeezed dry
- 1/4 cup plain breadcrumbs
- 1 egg white
- 2 tablespoons Bavarian mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
- 1/3 cup canola oil
- 1/4 cup German mustard
- 2 tablespoons sherry wine vinegar
- 2 tablespoons minced dried cranberries
- German pickles, red onion rings, sliced tomatoes and lettuce leaves
- Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
- Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
- For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
- Place burgers on rolls, spread with mustard sauce and top with accompaniments.