Holiday 01 November 2018

Go Beyond Pecan Pie this Holiday Season

(Family Features) When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.

For example, while pecan pie is top of mind for many dessert-makers, it’s also a perfect time to make new dishes with an ingredient like pecans, also known as The Original Supernut. Naturally sweet and nutritious, the pecan lends itself to nearly endless holiday menu inspiration.

It hasn’t been an easy year for the pecan industry, but you can support American pecan growers and #PledgePecans – that’s a promise to add one more pecan-friendly recipe beyond the pie to your table this holiday.

To pledge, visit Americanpecan.com/PledgePecans and click on seasonal recipes or watch the Pecan-A-Thon, an entertainment variety show spotlighting the growers behind the Supernut and showcasing ways pecans can be enjoyed this holiday season.

Pecan-Crusted Prime Rib with Horseradish Cream Sauce

Horseradish Cream Sauce (optional):

  • 1          cup low-fat sour cream
  • 1/4       cup horseradish, grated
  • 1          tablespoon Dijon mustard
  • 1/2       lemon, juice and zest only
  • 2          tablespoons fresh chives, finely sliced
  • kosher salt, to taste
  • fresh black pepper, to taste
  • 1          boneless prime rib roast (8-10 pounds)
  • 1          tablespoon, plus 1/4 teaspoon, kosher salt
  • 2          teaspoons fresh black pepper, plus additional for pecan topping
  • 1          cup raw pecan pieces
  • 3          tablespoons fresh rosemary, chopped
  • 3          tablespoons fresh thyme, chopped
  • 1/2       cup panko breadcrumbs
  • 2          tablespoons unsalted butter
  • 8          garlic cloves, divided
  • 2          tablespoons Dijon mustard, divided
  1. To make Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated.
  2. Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.
  3. To make pecan topping: Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.
  4. Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.
  5. Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F.
  6. Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired.

Pecan Apple Stuffing

  • Nonstick cooking spray
  • 1          pound mild Italian sausage
  • 1          tablespoon olive oil or pecan oil
  • 1          yellow onion, diced
  • 3          celery stalks, chopped
  • 3          garlic cloves, minced
  • 12        ounces herb-seasoned cubed stuffing
  • 2          cups tart apples, chopped
  • 1 1/2    cups pecan halves
  • 1          cup chicken broth, plus additional (optional)
  • 1 1/2    teaspoons salt
  • 1/2       teaspoon black pepper
  1. Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.
  2. In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.
  3. In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.
  4. In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.
  5. Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.
  6. Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.

Source: American Pecan Council

Meal Ideas 09 November 2017

A Festive Meal to Remember

(Family Features) Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.

Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.

No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.

Reverse-Seared Roasting

The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.

  1. A day before cooking, dry brine or season roast and leave it uncovered in the refrigerator to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning while locking in moisture.
  1. Place roast in the oven at a low temperature to cook evenly from edge to edge. Take it out at an interior temperature of 5-10 degrees below desired finished temperature; it will cook a little more while resting and during searing.
  1. Remove from oven and sear roast in a broiler, grill or hot pan to create the crust.

Find more recipes for a holiday dinner to remember at OmahaSteaks.com.

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Horseradish Cream

Active time: 30 minutes
Total time: 30 minutes

  • 1/2       cup mayonnaise
  • 3          tablespoons prepared horseradish
  • 1          tablespoon white vinegar, plus 1 teaspoon
  • 1          teaspoon kosher salt   
  • 1/8       teaspoon cayenne pepper
  • 1/8       teaspoon black pepper
  • 1/2       cup heavy whipping cream
  1. In medium mixing bowl, whisk together mayonnaise, horseradish, vinegar, salt, cayenne and black pepper. Whip cream to soft peaks using stand mixer. Gently fold into mayonnaise mixture. Chill until ready to serve.

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Reverse-Seared Prime Rib Roast

Active time: 30 minutes
Total time: 4 days

  • 4          pound Omaha Steaks Bone-In Frenched Prime Rib Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.

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Reverse-Seared Chateaubriand

Active time: 30 minutes
Total time: 4 days

  • 2          pound Omaha Steaks Chateaubriand Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

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Figgie Onion Jam

Active time: 30 minutes
Total time: 1 hour

  • 2          tablespoons unsalted butter
  • 1          medium red onion, peeled and diced into 1/4-inch pieces
  • 1          cup dried black Mission figs, stems removed
  • 1          cup water, divided
  • 1/2       cup balsamic vinegar, divided
  • 1/2       cup sugar
  • 3/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon vanilla extract
  1. In 4-cup sauce pot, melt butter over low heat. Add onions. Cover and cook on low 15 minutes until onions have softened. Add figs, 1/4 cup water, 1/4 cup vinegar, sugar and salt. Cover and cook on low another 15 minutes until figs have softened.
  2. Remove pot from heat and add black pepper and vanilla extract. Pour into blender or use immersion blender to process until smooth. Add remaining water and vinegar to blender for smoother jam or leave as-is for a more chunky texture.

Source: Omaha Steaks

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