recipes

Meal Ideas 15 June 2021

Infuse Bright, Nutritional Flavor into Summer

(Family Features) When families fire up their grills and turn to favorite summer recipes for filling meals, nutritional considerations are often not the focus. However, this doesn’t have to be the case. This year, you can rethink traditional seasonal menus by opting for main courses – and even desserts – that offer healthier returns by incorporating ingredients like whole oranges, which provide a multitude of nutritional benefits.

Adding an ingredient like California Valencia oranges to your family’s dishes means you’re including a rich source of vitamin C (70% of the daily value) and an excellent source of folate (20% of the daily value) in your seasonal spread. As a balance of sweet and tart, the extra juicy oranges reach their peak in summer, making them perfect for warm-weather recipes, juicing or as portable snacks to take along on adventures.

Plus, their anti-inflammatory benefits help support the body, especially as outdoor activities increase in the warm weather. The potassium found in oranges also helps support cell function, healthy blood pressure levels, bone health and hydration.

When it comes to meal planning, oranges are a highly versatile fruit that can be added to both sweet and savory dishes, as well as beverages, cocktails, sauces, frozen desserts, smoothies and more. To introduce a depth of flavor and burst of nutrition to dishes, add a sprinkle of zest, segments or fresh-squeezed juice, or even grill the fruit to bring out the flavor.

Try combining them with tastes of the Mediterranean for dinner with Orange and Harissa Glazed Beef Kebabs or end your meal with a refreshing sweet treat like Orange Ice Cream the entire family can enjoy.

By introducing the sweetness of oranges to your warm-weather menu, you can infuse fresh flavor while rethinking family favorites. Visit CaliforniaCitrusGrowers.com for more information on California oranges.

Orange and Harissa Glazed Beef Kebabs

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

  • 1/2       cup California Valencia orange juice, freshly squeezed
  • 2          California Valencia oranges, zested and segmented
  • 2          tablespoons harissa paste
  • 2          tablespoons honey
  • 2          tablespoons olive oil
  • 1          tablespoon fresh mint leaves, roughly chopped
  • 2          garlic cloves, finely chopped
  • 8          ounces beef tenderloin, cut into 2-inch cubes
  • 1          green bell pepper, cut into 2-inch squares
  • 1          red onion, cut into 2-inch squares
  • 16        broccoli florets, raw
  • kosher salt, to taste
  • black pepper, to taste
  • cooked couscous
  • mandarin chutney
  1. In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well.
  2. Add beef cubes and toss to coat; marinate 2 hours in refrigerator.
  3. Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each.
  4. Heat grill to medium-high heat.
  5. Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness.
  6. Serve over bed of couscous and top with mandarin chutney.

Orange Ice Cream

Prep time: 1 hour
Servings: 6

  • 2          cups California Valencia orange juice, freshly squeezed
  • 1 1/2    cups whole milk
  • 1 1/2    cups heavy cream
  • 1/2       vanilla bean
  • 2          tablespoons glucose syrup or corn syrup
  • 1/4       cup non-fat dry milk powder
  • 2/3       cup granulated sugar
  • 3          egg yolks
  • 2          California Valencia oranges, zest only
  • California Valencia orange slices, for garnish
  1. Prepare ice cream making vessel or unit, such as old-fashioned churner or ice cream machine with motor.
  2. Reduce orange juice to 1 cup; ice down to chill.
  3. In saucepan over medium heat, combine milk, cream, vanilla scraped pod and seeds, and glucose syrup until hot; remove from heat. Steep 30 minutes.
  4. In bowl, combine milk powder and sugar. Add dry mixture into hot cream mixture. Whisk to combine. Return mixture to medium heat.
  5. In separate heat-safe bowl, combine egg yolks and orange zest.
  6. In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring.
  7. Cook to 185 F.
  8. Remove from heat and pour through fine strainer. Hand-blend until smooth.
  9. Ice down immediately. Add cooled, reduced orange juice. Hand blend to combine.
  10. Spin and freeze then follow directions according to machine or vessel to make ice cream.
  11. Serve with orange slices.

Source: California Citrus Growers

Grilling-Tailgating 26 April 2021

Sizzling Meals Made for Summer

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

  • 1/2       cup mayonnaise
  • 1 1/2    tablespoons minced pimentos
  • 1          tablespoon Dijon mustard
  • 1          tablespoon minced bread and butter pickles
  • 1          pepperoncino (seeded and minced)
  • 1/4       teaspoon smoked paprika
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon freshly ground black pepper
  • 1          tablespoon freshly squeezed lemon juice
  • 3          dashes hot sauce
  • kosher salt, to taste

Fried Lobster Tails:

  • Vegetable oil, for frying
  • 1/2       cup all-purpose flour
  • 1/2       teaspoon kosher salt, divided
  • 1/2       teaspoon freshly ground black pepper, divided
  • 1/4       teaspoon garlic powder
  • 1/4       teaspoon smoked paprika
  • 1          large egg
  • 1          tablespoon water
  • 2          dashes hot sauce
  • 1/4       cup potato chips, finely blended in food processor
  • 1/3       cup panko breadcrumbs
  • 1          tablespoon minced flat leaf Italian parsley
  • 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

  • 1          pound Omaha Steaks premium ground beef
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2          tablespoons unsalted butter, at room temperature
  • 2          brioche buns
  • 2          slices yellow cheddar cheese
  • 3          leaves romaine lettuce, shredded
  1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
  2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
  3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
  4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
  5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
  6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
  7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
  8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
  9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
  10. Using thumb, make dimple in center of each patty to help cook evenly.
  11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
  12. Grill burgers 4-5 minutes per side for medium doneness.
  13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
  14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

  • 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
  • 3          tablespoons olive oil
  • 2          garlic cloves, minced
  • 2          tablespoons minced shallots
  • salt, to taste
  • freshly ground black pepper, to taste

Bearnaise Sauce:

  • 1/4       cup white wine vinegar
  • 2          tablespoons minced shallots
  • 1          tablespoon chopped tarragon
  • 3          egg yolks
  • 2          tablespoons water, plus additional for boiling, divided
  • 2          dashes hot sauce
  • 12        tablespoons unsalted butter, melted
  • salt, to taste
  • freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

  • 1          pound jumbo lump crab meat
  • 2          tablespoons kosher salt

New York Strip Steaks:

  • 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
  • salt, to taste
  • freshly ground black pepper, to taste
  • water
  • 4          tablespoons grapeseed oil
  • 4          tablespoons unsalted butter
  • 3          garlic cloves
  • 2          fresh thyme sprigs
  1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
  2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
  3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
  4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
  5. Bring medium pot half full of water to slow boil.
  6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
  7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
  8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
  9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
  10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
  11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
  12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
  13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
  14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
  15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
  16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

Meal Ideas 12 March 2021

Pro Tips for Perfecting Pasta

(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.

Consider these pasta cooking tips from Rouxbe, an online culinary school training people of all abilities to become better, more confident cooks.

  • Use a large, straight-sided pot with 6 quarts of water for every 1 pound of pasta. Bring to a boil, add 1 teaspoon of salt for each quart of water and stir to dissolve.
  • Wait for rapidly boiling water before adding pre-made pasta then cook according to package instructions for al dente, which means the pasta offers a slight resistance. For stuffed or fresh pasta, aim for a gentle boil and cook 1-5 minutes. Reserve 1 cup of pasta water for use in sauces then drain (never rinse) your pasta.  
  • Add pasta to your sauce; never the other way around. Pair thin pastas like angel hair with lighter sauces, seafoods, basil and light oils. Fettucine, penne and rigatoni complement spicy sausage, heavy creams and chunky ragu. When in doubt, spaghetti offers a versatile option.

Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables or create Homemade Potato Gnocchi to freeze and enjoy later.

For more information, visit rouxbe.com.

Pappardelle with Garden Vegetables

Total time: 1 hour
Servings: 3-4

  •             Salted water
  • 3          tablespoons olive oil
  • 3          tablespoons shallots or white onion, minced
  • 2          cloves garlic, minced
  • 1/4       teaspoon chili flakes
  • 1          cup white wine
  • 2          cups pappardelle noodles
  • 3/4       cup vegetable stock
  • 3          tablespoons capers (optional)
  • 2          vine-ripened tomatoes, sliced in wedges
  • 1          handful baby kale
  • 1          fresh lemon, juice only
  • 2          tablespoons butter (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1          handful fresh basil, torn
  1. Bring large pot of salted water to boil.
  2. In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
  3. In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
  4. Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
  5. Toss again, remove from heat and serve.

Homemade Potato Gnocchi

Total time: 2 hours
Servings: 2-4

  • 2          medium Yukon Gold or russet potatoes
  • 3/4       teaspoon sea salt, divided
  • 2          teaspoons water
  • 1          cup all-purpose flour, divided, plus additional, for surface
  • 1/4       teaspoon freshly grated nutmeg
  • 1/8       teaspoon white pepper
  • 2          large egg yolks
  1. Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
  2. Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
  3. To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
  4. Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
  5. Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
  6. Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
  7. Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
  8. Fresh gnocchi can sit at room temperature 30 minutes before cooking.
  9. To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.

 Photos courtesy of Getty Images

Source: Rouxbe

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