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
- Heat oven to 375° F.
- 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.
- Place baking sheet on center rack in oven and bake 25 minutes, or until brown sugar melts and bacon is crisp.
- Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.
- 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
- 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.
- 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
- Heat medium skillet to medium-high heat. Add butter; cook until melted.
- 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
- 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.
- 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.
- 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.
- To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
- 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.
- 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.
- 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
Fast, Flavorful and Festive Holiday Dishes
(Family Features) From office potlucks and cocktail parties to family dinners and beyond, the mealtime celebrations during the holidays are endless. Whether you're serving as a host or bringing your signature dish to a get-together, these tips can help you own the holiday season without breaking a sweat:
- Stick with fewer, easy-to-find, high-quality ingredients.
- Look for products that help you cut down on time but don't skimp on flavor, like Smithfield Marinated Fresh Pork, which is pre-seasoned and comes in a variety of cuts and flavors.
- Sprinkle and decorate finished dishes with fresh, seasonal herbs for a festive touch.
To help get you inspired in the kitchen, try this recipe for Fresh Pork and Kalamata Flatbreads for a savory appetizer made with less than 10 ingredients, or Fresh Pork with Sweet Balsamic-Red Wine Reduction for a decadent main course you can have ready in just 30 minutes.
For more quick and easy holiday recipe ideas, visit SmithfieldRealFlavorRealFast.com.
Fresh Pork with Sweet Balsamic-Red Wine Reduction
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
- 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
- 1 tablespoon olive oil, divided
- 1/3 cup dry red wine
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon chopped fresh rosemary
- Cut pork loin filet into 3/4-to-1-inch thick chops.
- In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.
- Cook half the pork chops 4-5 minutes on each side until internal temperature reaches 150° F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.
- In same skillet, combine wine, vinegar and sugar. Bring to boil over medium-high heat; cook 3-5 minutes until slightly thickened, or until liquid is reduced to 1/4 cup.
- Serve pork chops drizzled with wine reduction and sprinkled with rosemary.
Fresh Pork and Kalamata Flatbreads
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 6
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin
- 1 tablespoon extra-virgin olive oil
- 1 can (13.8 ounces) refrigerated pizza crust dough
- 3/4 cup sliced sun-dried tomatoes in olive oil
- 1/2 cup sliced Kalamata olives, drained
- 1 teaspoon crushed dried rosemary
- Cut pork tenderloin into 3/4-inch cubes.
- Heat oven to 400° F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.
- Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.
- Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.
- Bake 18-21 minutes until edges are golden brown.
- Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.
Source: Smithfield