(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

(Family Features) Boosting immune function through a healthy diet has become an important new focus for many people these days. One key dietary recommendation is to eat more fruits and vegetables each day to improve immune function and prevent heart disease and diabetes. When looking to guide your family to healthier snacks and meals or simply trying to mix up your at-home menu, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make good-for-you dishes that are also satisfying and delicious. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Try recipes like Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette, Spiced Chickpeas and Grapes with Yogurt, and Cauliflower Steaks with Grapes to pair heart-healthy grapes with other nutritious ingredients and add variety and fresh appeal in the kitchen.

Visit GrapesFromCalifornia.com for more nutritious family recipes

Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette

Servings: 4

Couscous:

• 1          cup Israeli couscous
• 2          tablespoons extra-virgin olive oil
• 1/2       cup carrots, thinly sliced
• 1/2       cup tomatoes, diced
• 1/2       cup parsley, leaves only
• 1 1/2    teaspoons ras el hanout (Moroccan spice blend)
• 1          teaspoon salt

Chicken:

• 2          chicken breasts (8 ounces each)
• 1          tablespoon harissa paste
• 1          tablespoon extra-virgin olive oil
• 1          teaspoon salt

Vinaigrette:

• 1/4       cup green California grapes
• 1          lemon, juice only
• 1          preserved lemon, rind only
• 1/4       cup extra-virgin olive oil
• 2          tablespoons cilantro, chopped
• salt, to taste
• ground black pepper, to taste

• 1          cup red California grapes, halved
• 1/2       cup sliced almonds, toasted

1. To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside.
2. To make chicken: Heat grill to medium-high heat.
3. Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.
4. To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.
5. Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.

Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.

Spiced Chickpeas and Grapes with Yogurt

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

• 1          can (15 ounces) chickpeas, rinsed, drained and patted dry
• 1          cup California grapes
• 1          tablespoon peanut oil
• 1 1/2    teaspoons mustard seeds
• 1          teaspoon cumin seeds
• 1          teaspoon fennel seeds
• 1/4       teaspoon salt, divided
• 1          pinch red pepper flakes
• 1          cup low-fat Greek yogurt
• 1          tablespoon lemon juice
• 1/2       teaspoon finely grated lemon zest
• 1/2       garlic clove, grated
• 2          tablespoons chopped cilantro
• 2          tablespoons thinly sliced scallions

1. In large bowl, mix chickpeas and grapes.
2. In small skillet, warm oil over medium-high heat until shimmering. Add mustard seeds and cover. Cook until seeds stop popping then add cumin and fennel seeds; cook until fragrant, about 1 minute. Stir in 1/8 teaspoon salt and pepper flakes; pour over chickpeas and grapes. Mix well.
3. In separate bowl, stir yogurt, lemon juice, lemon zest, garlic and remaining salt. Spread on serving platter and top with chickpea mixture, cilantro and scallions.

Nutritional information per serving: 220 calories; 11 g protein; 31 g carbohydrates; 6 g fat (25% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 280 mg sodium; 1 g fiber.

Cauliflower Steaks with Grapes

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

• 1          large head cauliflower, leaves trimmed off
• 3          tablespoons extra-virgin olive oil, divided
• 2          teaspoons finely chopped rosemary
• 1/2       teaspoon coarse salt
• 1/2       teaspoon freshly ground black pepper, divided
• 1          cup halved California grapes
• 1/4       cup chopped Castelvetrano olives
• 2          tablespoons chopped Italian parsley
• 2          tablespoons chopped, toasted pistachios

1. Heat oven to 450 F.
2. Cut stem off cauliflower and cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on sheet pan and brush sides with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.
3. Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.
4. Nutritional information per serving: 210 calories; 5 g protein; 20 g carbohydrates; 14 g fat (60% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 5 g fiber.
5. Healthy Eating is Easy with Grapes
6. Grapes are prized for their taste and crisp, juicy texture, but fresh grapes are also a heart-healthy, hydrating snack choice. Grapes contain more than 1,600 natural plant compounds, including antioxidants and other polyphenols, which help protect the health and function of the body’s cells. Grapes can be paired with other healthy foods to enhance flavor and nutrition, including dark leafy greens, cauliflower, broccoli, whole grains, legumes and lean proteins.

Source: California Table Grape Commission

(Family Features) The holiday season is a perfect opportunity to gather with friends and family, and few things bring people together like an elegant, seasonal meal. Serving up a mouthwatering main dish worth celebrating can elicit rave reviews from your guests and keep them gathered around the table longer, creating lasting memories.

Creating a crowd-pleasing holiday centerpiece starts with choosing a flavorful, tender cut of meat. For example, elegant cuts like Chateaubriand (roast-size filet mignon) or Bone-In Frenched Rib Roast from Omaha Steaks, a leading provider of premium beef and gourmet foods, can serve as the focal point of a memorable meal. Flash-frozen to capture freshness and flavor at their peak, you can select a roast hand-cut and carved by an expert butcher and have it delivered directly to your door.

Simple to prepare and easy to carve, all you need to do is season (or marinate) and roast before serving alongside a wine-infused sauce like Red Pepper Cranberry Sauce or Apricot and White Wine Glaze.

Create a holiday dinner to remember at OmahaSteaks.com

Simple Holiday Side Dishes

While the star of most holiday meals is the main course, side dishes like potatoes, green bean casserole and dressing make it complete. Instead of spending all day in the kitchen cutting, prepping and chopping sides, try one of Omaha Steaks’ pre-made heat-and-serve side dishes.
Consider these ideas to round out your holiday table this season:

• Scalloped Potatoes – Layers of thinly sliced potatoes smothered in a velvety Parmesan and cheddar cheese sauce, accented with the slight savory crunch of green onions.
• Green Bean Casserole – French-fried onions, mushrooms, milk and butter makes for a must-have, homemade side dish.
• Smashed Red Potatoes – Red potatoes mashed to a hearty, chunky texture with their skins and mixed with sour cream, butter, half-and-half, garlic, salt and a touch of rosemary.
• Steakhouse Creamed Corn – Buttery, sweet corn in a seasoned, creamy Parmesan cheese sauce.
• Steakhouse Cauliflower Gratin – Fresh cauliflower baked in a rich and creamy Parmesan and white cheddar cheese sauce and topped with crispy breadcrumbs.
• Sage Dressing – French bread croutons, sage, celery and caramelized onions create a traditional and flavorful profile.
• Roasted Garlic Mashed Potatoes – Real russet potatoes, butter and sour cream enhanced with chopped roasted garlic and pepper.
• Creamed Spinach – Vibrant, all-natural green spinach with onion and garlic accents, amplified by sea salt and white pepper in a rich, creamy Parmesan cheese sauce.

Find more delicious side dishes at OmahaSteaks.com.

Red Pepper Cranberry Sauce

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

• 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. Heat medium skillet on medium-high heat.
2. Add olive oil and diced red pepper; saute 3-5 minutes.
3. 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.
4. Bring to room temperature before serving alongside holiday roast.

Note: Red Pepper Cranberry Sauce can be made up to 3 days in advance

Whiskey Marinated Holiday Roast

Prep time: 45 minutes-1 hour, plus 48-72 hours thawing time
Cook time: 2-3 1/2 hours
Total time: 4 days
Yield: 4-6 servings

Marinade:

• 4          ounces water
• 2          ounces whiskey
• 1/4       teaspoon baking soda

Roast:

• 2          pound chateaubriand or 4 pound bone-in frenched prime rib roast, thawed completely (allow 48-72 hours)

• 1          package Omaha Steaks Private Reserve Rub

1. To make marinade: In large, re-sealable bag, mix water, whiskey and baking soda.
2. To make chateaubriand: Place roast in bag and marinate in refrigerator 30 minutes.
3. Remove roast from marinade. Discard marinade.
4. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan.
5. Roast 2 hours, or until roast reaches internal temperature between 120-125° F.
6. Let roast rest 30-45 minutes.
7. Broil on high 2 inches from broiler, 4 minutes on one side then flip and broil 2 minutes on other side, or until brown crust uniformly covers roast.
8. To make bone-in frenched prime rib roast: Place roast in bag and marinate in refrigerator 45 minutes.
9. Remove roast from marinade. Discard marinade.
10. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan.
11. Roast 3 hours and 15 minutes, or until roast reaches internal temperature between 120-125° F.
12. Let roast rest 30-45 minutes.
13. Broil on high 2 inches from broiler, 4 minutes on one side then flip and broil 2 minutes on other side, or until brown crust uniformly covers roast.

Apricot and White Wine Glaze

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 1 1/2 cups

• 1 1/2    cups white wine
• 2/3       cup white wine vinegar
• 3/4       cup apricot jam
• 2          tablespoons yellow mustard seeds
• 2          tablespoons brown mustard seeds
• 1          teaspoon salt
• 1/2       teaspoon granulated garlic
• 3/4-1    teaspoon chili flakes

1. In medium saucepan over medium heat, combine white wine, white wine vinegar, apricot jam, mustard seeds, salt and garlic.
2. Bring to boil then turn to low and simmer 25 minutes, or until reduced by one-third.
3. Remove from heat and stir in chili flakes.
4. Reheat or bring to room temperature to use as glaze or serve as sauce for holiday ham.

Note: Apricot and White Wine Glaze may be prepared up to 3 days in advance.

Source: Omaha Steaks