(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.

From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:

• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.

Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.

Memphis-Style Dry Baby Back Ribs

Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
Servings: 2-4

Dry Rub:

• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 2 teaspoons chili powder
• 1 1/2 teaspoons dry mustard
• 1 teaspoon black pepper
• 1 teaspoon celery salt

• 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
• 1/4 cup prepared yellow mustard
• apple juice or water, in spray bottle
• barbecue sauce (optional)

1. To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
2. Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
3. Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
4. If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.

Sweet Sriracha Pork Skewers

Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
Servings: 4

• 1 Smithfield Fresh Pork Tenderloin
• 1/2 cup agave nectar
• 2 tablespoons Sriracha sauce
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 pint fresh pineapple chunks
• wood skewers, soaked in water

1. Trim skin off pork tenderloin and cut into 1-inch cubes.
2. To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
3. Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
4. Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.

Source: Smithfield

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

• 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 1 cup Mexican blend or Monterey Jack cheese, divided
• 1 can (4 ounces) diced green chiles, drained
• 8 (6-inch) corn tortillas, warmed

1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
   Top with sour cream and chives, if desired.

Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

• 1 tablespoon vegetable oil
• 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
• 3 medium onions, chopped
• 8 cloves large garlic, finely chopped
• 4 cups water
• 1 can (29 ounces) Mexican-style hominy, drained
• 2 cans (10 ounces each) Las Palmas Enchilada Sauce
• 1 can (7 ounces) diced green chiles
• 2 teaspoons dried oregano, crushed
• 1/2 cup chopped cilantro
• Tortilla pieces

1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

• Vegetable oil
• 12 (6-inch) corn tortillas, cut into 1-inch strips
• 1 cup chopped onion
• 1 jar (16 ounces) salsa — thick & chunky
• 1 can (10 ounces) Las Palmas Enchilada Sauce
• 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
• 1/4 cup sliced pickled jalapeños
• 1 cup sour cream (optional)
• 2 avocados, pitted and sliced

1. PREHEAT oven to 350ºF.
2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas

(Family Features) For most, it’s not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone’s favorite holiday main dish with a glaze, chutney or sauce.

Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.

With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite.

For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.

Ham with Honey, Fennel and Mustard Glaze

Servings: 15

• 1 7- to 8-pound spiral-sliced smoked ham, bone-in
• 6 tablespoons fennel seeds
• 1 cup honey
• 1 cup Dijon-style mustard
• 1 tablespoon pepper
• 3 pounds asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt

1. Preheat the oven to 325° F. Position a rack in the lower third of the oven.
2. Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.
3. Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140° F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
4. Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400° F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.
5. Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.

Source: National Pork Board

(Family Features) Variety certainly is the spice of life, but after a long day, it’s easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals.

However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic & Herb and Applewood Smoked Bacon, and can be grilled, roasted, sauteed or slow-cooked for a fast mealtime solution any night of the week.

Take an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you’ll always have an answer to the age-old question “what’s for dinner?”

For more recipe ideas, and to see what you can do with 30 minutes, visit SmithfieldRealFlavorRealFast.com.

Cheesy Pork Enchilada Stew

Prep time: 10 minutes
Cook time: 4-5 hours
Servings: 8

• 1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas
• 1/2 cup corn flour
• hot sauce
• 2 cans (10 ounces each) red enchilada sauce
• 1 can (10 ounces) diced tomatoes and green chiles
• 1 can (4 ounces) chopped green chiles
• 1 1/2 teaspoons minced garlic
• fresh cilantro
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup no-salt-added chicken stock
• 1/2 large red onion, diced
• sour cream
• 4 ounces cream cheese
• 2 cups (8 ounces) shredded sharp cheddar cheese

1. Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.
2. Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).
3. Break meat apart with spoon. Add cheeses and stir until melted.

Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.

Pork Chops Smothered in Onions and Mushrooms

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 5

• 6 slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices
• 1 Smithfield Garlic & Herb Marinated Fresh Pork Sirloin Roast, cut into five 1-inch chops
• 2 tablespoons butter
• 1 large sweet yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup no-salt-added chicken stock
• 2 tablespoons balsamic vinegar
• 1 teaspoon minced garlic

1. In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.
2. Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.
3. Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.
4. Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150° F, turning once, about 10 minutes.

Source: Smithfield Foods

Adds Spark to End-of-Season Cookouts

(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?

Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.

<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.

For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.

Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.

Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.

Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.

Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.

So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!

Country-Style Ribs

Makes 4 servings

• 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
• 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
• 3 pounds country ribs (boneless pork)
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup honey

1. Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
2. Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
3. Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.

Backyard Brawl Baked Beans

Makes 4 servings

• 4          slices thick-sliced bacon, chopped
• 2          cups chopped onion
• 1/2       green pepper, chopped
• 2          garlic gloves, chopped
• 2          (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
• 1/3       cup molasses
• 1/2       cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
• 1/4       cup packed brown sugar
• 1          tablespoon Lea & Perrins Worcestershire Sauce
• 1          teaspoon dark brown mustard
• 1          tablespoon dry mustard
• 1          tablespoon Heinz Apple Cider Vinegar
• 1/4       tablespoon Liquid Smoke, or to taste
• Salt and freshly ground black pepper

1. In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
2. Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.

Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.

Bacon-Wrapped Barbecued Shrimp

Makes 4 servings

• 1-1/2    cups Jack Daniel’s® Barbecue Sauce
• 1          tablespoon garlic powder
• 2          tablespoons lemon juice
• 1          pound peeled and deveined shrimp
• 1/2       pound pepper bacon (or preferred bacon)

1. Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
2. Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.

Southern-Style Cole Slaw

Makes 4 servings

• 1/4       cup Heinz Apple Cider Vinegar
• 2          tablespoons dark brown sugar
• 1/2       teaspoon celery seed
• 1/2       teaspoon ground turmeric
• 1/4       teaspoon ground ginger
• Pinch of ground allspice
• 3          ounces red onion, finely diced
• 6          ounces green cabbage, coarsely chopped
• 4          ounces cucumbers, peeled and seeded, coarsely chopped
• 3          ounces red pepper, coarsely chopped
• 2          ounces green pepper, coarsely chopped
• 3          tablespoons olive oil

1. In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
2. Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
3. Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.

Source: Jack Daniel's Sauces

(Family Features) When it comes to a great cookout, you want to keep things simple and tasting fantastic. And that starts with just the right recipes – like these.

The mild taste of pork tenderloin is perfect for pairing with the bold flavors of the Apple Butter Glaze in this recipe. The sweet and tangy taste of Musselman’s Apple Butter is nicely balanced with mild Vidalia onions, zesty Dijon mustard and a dry white wine.

When grilling, keep a couple of things in mind:

• Cook the tenderloin over indirect heat – the cooler side of the grill – so that it cooks slowly and evenly. This also keeps the glaze from scorching.
• Turn meat with tongs, never with a fork. Piercing the meat releases its natural juices – and you’ll end up with a dry entrée.

For a savory side dish with a hint of sweetness, try these Honey Apple Butter Baked Beans. Three kinds of beans are baked with apple butter and honey with a hint of heat from cumin and cayenne pepper.

Get more delicious recipes for your cookout season at www.musselmans.com. 

Grilled Pork Tenderloin with Apple Butter Glaze

Servings: 4
Cooking Time: 25 – 40 minutes

• 1 cup Musselman's Apple Butter
• 2 tablespoons Vidalia onion, finely chopped
• 1/4 cup Dijon mustard
• 1/4 cup dry white wine or white cooking wine
• Salt and pepper to taste
• Vegetable oil
• 2 boneless pork tenderloins, trimmed (1 – 1.5 pounds each)

1. In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
2. In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.
3. Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
4. Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 – 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 – 40 minutes, based on thickness of tenderloins and type of grill).
5. Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.

Honey Apple Butter Baked Beans

Servings: 8
Cooking Time: 50 – 60 minutes

• 1 cup Musselman’s Apple Butter
• 1/3 cup honey
• 1/2 cup ketchup
• 1/2 cup water
• 2 tablespoons minced dried onion
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 - 1/2 teaspoon cayenne pepper
• 1 can (15.5 ounces) great northern beans, drained
• 1 can (15.5 ounces) black beans, drained, rinsed
• 1 can (15 ounces) red or pinto beans, drained

1. Heat oven to 375°F.
2. Mix all ingredients except beans in large bowl. Stir in beans.
3. Pour into 2-quart baking dish or casserole. Bake 50 to 60 minutes or until hot and bubbly.

(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.

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.

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.

(Family Features) Holiday parties should be fun — so why not serve up some tasty appetizers with a creative seasonal twist that will be sure to spice up your gathering?

These clever bites start with versatile party favorites Hillshire Farm Lit’l Smokies — and then the fun begins. Start off with an impressive — and edible — wreath for the centerpiece and serve with a cranberry-barbecue dip. Next, dress up your cocktail links with some delicious fare: simmer your Smokies in a zesty sauce; wrap them up in crispy bacon; make a splash with pineapple and edible flowers; dip and fry to make your own mini corn dogs; and turn them into tasty reindogs. With these fun-tastic appetizers, not only will you give guests plenty of food to eat, you’ll give them plenty to talk about.

For more recipes to add merriment to your celebrations, visit www.hillshirefarm.com.

Holiday Appetizer Wreath

Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

• 32 Hillshire Farm Lit’l Smokies
• 1/2 cup whole berry cranberry sauce
• 1/2 cup barbecue sauce
• 1 can (8 ounces) refrigerated crescent dough rolls
• Optional: Roasted bell pepper strips, cherry tomato halves and fresh rosemary for garnish

1. Preheat oven to 375°F.
2. Open package of sausages and drain off liquid.
3. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat, stirring until smooth and hot.
4. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or pizza cutter cut each rectangle lengthwise into 8 strips, making a total of 32 strips.
5. Wrap 1 strip of dough around each sausage. Place crescent-wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle, forming a wreath shape.
6. Bake for 11 to 15 minutes or until golden brown. Cool slightly.
7. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow, and cherry tomato halves and rosemary sprigs for ornaments, if desired.
8. Serve with cranberry-barbecue sauce.

Lit’l Party Delights

Yield: 9 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 3/4 cup chili sauce
• 3/4 cup grape jelly
• 1 tablespoon red wine
• 1 teaspoon dry mustard
• 1 1/2 teaspoons soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. Open package of sausages and drain off liquid; set aside.
2. Combine remaining ingredients in medium saucepan. Heat, stirring occasionally, over medium heat until jelly is melted and mixture is smooth.
3. Add sausages; heat 10 minutes or until hot.

Reindogs

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Pretzel twists
• Mustard
• Ketchup

1. Heat sausages according to package directions.
2. Break a small pretzel twist in half. Stick a pretzel half into both sides of sausage to resemble antlers.
3. Use 2 small drops of mustard for eyes and a small drop of ketchup for the nose.

Corn Doggies

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package (8.5 ounces) corn muffin mix
• 2/3 cup flour
• 1 egg, beaten
• 1 cup milk
• Vegetable oil for frying

1. Preheat oil to 375°F. Open package of sausages and drain off any liquid. Insert wooden toothpick into tip of each sausage.
2. Mix corn muffin mix, flour, egg and milk in a large bowl until well combined. Working quickly, dip 4 to 5 sausages in batter.
3. Fry for 2 to 3 minutes, or until golden brown and batter is cooked in the center.
4. Drain on paper towels. Repeat with remaining sausages.

Pigs in Heaven

Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package thick sliced bacon

1. Preheat oven to 400°F.
2. Open package of sausages and drain off any liquid.
3. Cut each bacon slice into 3 to 4 pieces. Wrap each sausage with a piece of bacon; secure with a toothpick.
4. Place on a 15 x 10 x 1-inch baking pan.
5. Bake 15 to 20 minutes, or until bacon is browned.

Lit’l Luaus

Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Canned pineapple (1 can)
• Edible flowers

1. Heat sausages according to package directions.
2. Cut 1 pineapple ring in half.
3. Wrap two halves of pineapple around each sausage.
4. Garnish with edible flowers.

Apps and starters perfect for game day

(Family Features) Rules may vary from one event to the next, but whether your favorite team kicks it, runs it or dunks it, sports fans and food always provide a winning combo. Gather your friends for the next big game with a menu that gets everyone revved up for a win.

A lineup filled with starters is just the ticket for a game day watch party or tailgate. Offering a series of finger foods and lighter fare lets your fellow fans grab a quick bite before the game or during a commercial break and continue snacking through the game.

Make no mistake, serving up a lighter menu doesn’t mean you need to skimp on quality – just the opposite, in fact. Make every bite count by using exceptional ingredients and introducing unexpected flavors such as the distinctive taste of Jarlsberg Brand Cheese, which has a rich, 60-year Norwegian heritage. Best known as a classic wedge, this mild, mellow and nutty cheese can also be served sliced, shredded and cubed.

Quesadillas are always a hit, and this version combines the best of gooey, melted cheese with bacon and a deliciously tangy salsa for a lively burst of fresh flavor. Then keep the mouthwatering cheese and bacon combos coming with a whole new take on grilled kebabs.

No game day is complete without pizza, and this one scores big with its unexpected blend of flavors for a pie that is smoky and tangy, sweet and savory, and briny and creamy all at once. Then round out your menu with these easy sliders that are big on flavor and small on prep time.

Find more ideas to liven up your game day menu at jarlsberg.com.

Hawaiian Sliders with Cheese, Ham and Pork

Servings: 3

• 3 Hawaiian bread slider buns
• 1 cup pulled pork
• 3 slices ham
• 3 slices Jarlsberg cheese
• sliced pickles
• Dijon mustard, to taste

1. Heat oven to 350° F.
2. Separate buns and layer pulled pork, sliced ham and cheese. Place sliders on oven-safe tray and bake about 10 minutes, or until cheese melts. Remove from oven and gently remove top bun. Add pickles and mustard before serving.

Cheese and Bacon Kebabs

Servings: 4

• 18 slices bacon
• 2 1/2 cups Jarlsberg cheese, cubed
• 18 pearl onions
• 12 long skewers

Relish:

• 1/4 cup roasted bell peppers
• 1 1/3 tablespoons capers
• 2 2/3 tablespoons olives
• 1/4 cup cucumber
• 3 1/3 ounces olive oil
• 2 tablespoons lemon juice and grated zest
• salt
• pepper

1. Cut bacon slices in half and wrap around cheese cubes. Place cheese cubes and pearl onions on each skewer, alternating ingredients. Roast in pan or on grill 2-3 minutes on each side.
2. To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.

Grilled Pizza with Cheese, Prosciutto and Figs

Servings: 4

• 2 cups pizza or tomato sauce
• 4 1/2 cups pizza dough
• flour, for rolling
• 3 1/2 cups Jarlsberg cheese, coarsely grated
• 2 1/2 cups thinly sliced prosciutto
• 8 dried figs, each cut into six wedges
• dried red pepper flakes
• black pepper

1. Heat grill and warm pizza sauce.
2. Divide dough into desired number of pizzas. On floured surface, roll dough into long, thin ovals and spread with sauce. Sprinkle light layer of cheese over sauce. Add layer of prosciutto and a second layer of cheese. Dot with fig pieces then season with red pepper flakes and pepper.
3. Reduce grill heat, slide pizzas onto grill and close lid. Cook 3-5 minutes, or until crust is lightly charred and cheese is melted.

Cheese Quesadillas

Servings: 4

• 4 slices thick slab bacon
• 1 small chili pepper
• 4 medium tomatoes
• 1 small shallot
• 1 clove garlic
• 1 tablespoon coriander or cumin
• salt, to taste
• pepper, to taste
• 1 small lime (juice and zest)
• 6 slices Jarlsberg Original or Hickory Smoked cheese
• 2 large tortillas

1. Fry bacon, drain and chop.
2. To make salsa, remove seeds from chili pepper and finely dice. Chop tomatoes then dice shallot and garlic clove. Combine pepper, tomatoes, shallot and garlic with lime juice, coriander, salt and pepper, to taste.
3. Divide cheese slices and bacon on one half of each tortilla, top with 1/4 cup salsa and fold tortilla over, pressing down to close. In medium-hot, lightly oiled pan, toast tortillas about 1 minute on each side.
4. Cut each tortilla in half and serve with remaining salsa on the side, or combine salsa with black beans and fresh chopped cilantro to make a side salad.

Source: Jarlsberg Cheese

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(Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

Thyme-Basted Ham with Roasted Grapes

Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

• 1 cooked, bone-in ham (6-8 pounds), trimmed
• pepper
• 1/2 cup grape jelly
• 4 tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
• 2 tablespoons chopped fresh thyme
• 3 cups whole grapes (red, green or a combination)
• 4 shallots, halved lengthwise and cut into 1/4-inch slices

1. Preheat oven to 325° F. Position rack in lower third of oven.
2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

Stuffed Pork Meatballs with Romesco

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

• 1 1/2 pounds lean ground pork
• vegetable oil, for the baking sheet
• 3/4 cup plain dried bread crumbs
• 1 large egg, beaten
• 2 tablespoons dry sherry (optional)
• 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 40 red-pepper-stuffed green olives (not large)
• 40 wooden toothpicks or bamboo cocktail spears, for serving

Romesco Sauce:

• 1 large garlic clove, crushed under knife, peeled
• 2 drained, jarred roasted red bell peppers
• 1/4 cup sliced natural almonds
• 2 teaspoons sherry or red wine vinegar
• 1 teaspoon sweet paprika (preferably smoked paprika)
• 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
• 1/4 teaspoon salt
• 1/3 cup extra-virgin olive oil

1. To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.
2. To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
3. Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.

Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.

Five-Spice Pork and Apple Salad

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1 pound pork tenderloin
• 2 teaspoons Chinese five-spice, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Fuji apple or other sweet-tart apple
• 1/4 red onion
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons canola oil or other neutral-flavored oil
• 12 cups mixed greens (about 6 ounces)

1. Preheat oven to 425° F.
2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
5. Cut pork into thin slices. Arrange on top of salads and serve.

Source: National Pork Board

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