recipes

Appetizers & Sides 14 March 2017

Savory Honey Mustard Poached Pears and Figs

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Savory Honey Mustard Poached Pears and Figs

Submitted by Pamela V.
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes

  • 2 cups College Inn® Chicken Broth
  • 1 cup dry white wine
  • 1 cup water
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons honey, divided
  • 1 tablespoon lemon juice
  • 2 bay leaves
  • 4 pears (firm variety such as Bosc), peeled, halved and cored
  • 6 ounces dried figs, stems removed
  • 1/2 cup chopped hazelnuts
  • 1/2 cup crumbled blue cheese or goat cheese
  1. Trace diameter of large saucepan onto parchment paper. Cut out and set aside.
  2. Combine broth, white wine, water, mustard, 2 tablespoons honey, lemon juice and bay leaves in large saucepan. Bring to a boil, whisking occasionally. Reduce heat to low and simmer 5 minutes.
  3. Add pears, core-side-up, and figs; cover with vented parchment paper so pears stay fully submerged.
  4. Simmer 20 minutes until pears are fork-tender.
  5. Toast hazelnuts in small, non-stick sauté pan over medium high heat, about 2 minutes or until fragrant, stirring constantly. Quickly remove nuts from pan onto a separate plate.
  6. To serve, remove pears from poaching liquid and place onto individual salad plates. Drizzle with remaining 1 tablespoon honey and sprinkle with nuts and cheese.

Source: College Inn

Appetizers & Sides 24 January 2017

Mini Three-Cheese Balls

Mini Three-Cheese Balls

Yields 24 to 30 balls

  • 1 4-ounce log fresh goat cheese
  • 6 ounces crumbled blue cheese
  • 2 cups coarsely grated Jarlsberg cheese
  • 2 tablespoons grated onion
  • 1/4 cup non fat plain yogurt
  • 1/4 cup finely diced fresh chives, plus extra for garnish
  • Dash hot sauce (optional)
  • 1 cup slivered almonds or chopped pecans
  1. In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce.
  2. Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives.
  3. Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.

Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.

Source: Jarlsberg

Grilling-Tailgating 23 January 2017

Grilled to Perfection

(Family Features) Tender, juicy, flame-kissed and seasoned just right — there may not be anything more satisfying than a perfectly grilled steak.

These recipes and grilling tips from the steak experts at Omaha Steaks will help you put the perfect steak on your plate any time you want.

Get more grilling recipes at www.omahasteaks.com. You can also download the free Steak Time app to get exclusive recipes and an innovative grilling timer.

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Peppercorn Crusted Strip Steaks

Serves 4

  • 4 Omaha Steaks Strip Loin Steaks
  • 2 tablespoons olive oil
  • 3 teaspoons coarsely ground black peppercorns
  • 1 teaspoon coarsely ground sea salt
  • 4 teaspoons garlic cloves, minced
  1. Preheat grill on high.
  2. In small bowl, combine black peppercorns, salt and garlic.
  3. Blot steaks dry with a clean paper towel.
  4. Brush both sides of steaks with olive oil.
  5. Evenly apply rub on to one side of each steak.
  6. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  7. Serve steaks with rub side up.

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Buffalo Sirloin Tips

Serves 4 to 6

  • 1 pound Omaha Steaks Sirloin Tips
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon black pepper
  • 4 to 6 bamboo or stainless steel skewers
  • 1 recipe Buffalo Sauce
  • Leaves green leaf lettuce
  • Optional celery sticks, ranch or blue cheese dressing
  1. Preheat grill on high.
  2. Prepare Buffalo Sauce.
  3. Blot sirloin tips dry with a clean paper towel.
  4. In small mixing bowl, combine sirloin tips, salt, chile powder and pepper.
  5. Thread seasoned sirloin tips onto skewers, keeping the thickness even and allowing space between each piece.
  6. Place skewers on grill and cook to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  7. Remove skewers from grill and use tongs to slide cooked sirloin tips into a large bowl.
  8. Toss cooked tips with Buffalo Sauce until well coated.
  9. Use a toothpick to remove tips from bowl onto a plate lined with lettuce leaves.
  10. Pour extra sauce into a dipping cup and serve with tips. If desired, serve with celery or dressings.

Buffalo Sauce

  • 4 tablespoons butter, softened
  • 2 tablespoons hot sauce
  • 2 tablespoons chile sauce
  1. Mix ingredients in mixer or food processor until completely combined.

Filet Mignon with Garlic Butter Medallions

Serves 4

  • 4 Omaha Steaks Filet Mignon Steaks
  • Kosher salt and ground black pepper to taste
  • 1 recipe Garlic Butter
  1. Preheat grill on high.
  2. Season steaks with salt and pepper.
  3. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  4. Just before removing the steaks from the grill, place a generous medallion slice of Garlic Butter on each steak.
  5. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Garlic Butter

Serves 4 to 6

  • 2 heads garlic
  • 1 tablespoon olive oil
  • 1/4 pound unsalted butter, softened
  • 1/2 teaspoon sea salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  1. Preheat oven to 375°F.
  2. Slice half an inch off tops of garlic heads and place on baking sheet.
  3. Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour.
  4. Remove garlic from oven and let cool until able to handle. Squeeze roasted garlic out of the skin into food processor or blender.
  5. Add butter, salt, Worcestershire and parsley, blend all ingredients together.
  6. Place mixture in middle of a large piece of plastic wrap. Form into a log and wrap tightly.
  7. Refrigerate 4 to 6 hours. Butter will keep for several weeks in refrigerator.

Ribeye Steak with Shallot Demi-Glace

Serves 4

  • 4 Omaha Steaks Rib Eye Steaks
  • Kosher salt and ground black pepper to taste
  • 1 cup Shallot Demi-Glace
  1. Prepare Shallot Demi-Glace sauce.
  2. Blot steaks dry with a clean paper towel.
  3. Preheat grill on high. Season steaks with salt and pepper.
  4. Grill steaks to desired doneness using Steak Time app or grilling chart.
  5. Place steaks on serving plate and sauce with the Shallot Demi-Glace.

Shallot Demi-Glace

Serves 4

  • 1 tablespoon cooking oil
  • 1 medium shallot, minced
  • 1/2 cup red wine
  • 1 cup demi-glace (can be found in most grocery and specialty food stores)
  • Salt and pepper to taste
  1. Preheat oil in a small sauce pan.
  2. Add shallots and cook them for 1 1/2 to 2 minutes. Shallots should be well browned and some should be blackened.
  3. Add red wine and reduce liquid by 2/3.
  4. Add demi-glace and bring to a boil. Reduce sauce while stirring for 2 to 3 minutes or until desired consistency reached. If desired, add salt and pepper.
Top 5 Tips for Perfect Grilling
  1. Clean and pre-heat grill on high.
  2. Lightly oil and season everything before you put it on the grill. This helps the searing process and prevents sticking.
  3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat, and cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
  4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked steak.
  5. Place your cooked steak on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.
How Long?

Here’s how long you should keep steaks on the heat for grilling perfection. Cooking times are in minutes and based on fully-thawed steaks.

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