SPECIAL CENTERS FOR THE CELEBRATION OF THE HOLIDAYS | Food, recipes and entertainment

Few things bring family and friends together like the holidays, and serving an elegant seasonal meal centered around a mouth-watering main course is a recipe for creating lasting memories with those you love.

Forging a fabulous vacation experience for the special people in your life begins with choosing a tasty and tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like spiral-sliced ​​ham, boneless roast prime rib, and butcher-cut tenderloins from Omaha Steaks can serve as a focal point for a memorable vacation dinner. Frozen to capture freshness and flavor, you can select a remarkable cut of meat from the comfort of your home and have it delivered right to your door in time to prepare a tender and juicy main course.

Find more vacation recipe inspiration at OmahaSteaks.com/blog/recipes.






RUM AND COLA HOLIDAY HAM

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: 30 minutes

Cooking time: 80 minutes

Servings: 10-12

Ham:

  • 1 Omaha Steaks spiral sliced ​​ham (8 lbs)

Icing:

  • 1 cup of cherry spread
  • 3/4 cup spiced black rum
  • 3/4 cup cola
  • 2 teaspoons of Worcestershire sauce
  • 1 tablespoon of Dijon mustard
  • 1/4 teaspoon kosher salt

To make ham: Thaw frozen ham in the refrigerator for 24 to 48 hours.

Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.

Preheat oven to 325 F. Remove ham from foil and film. Return ham to foil and place in an ovenproof roasting pan. Roll the foil, leaving 2 inches of foil around the bottom of the ham.

Place the roasting pan with the ham in the oven on the lower rack and heat, uncovered, 60-75 minutes, until the ham begins to brown. While the ham cooks, make the glaze.

To make the frosting: In a medium saucepan, whisk the fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well combined. Bring to a boil then reduce the heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.

During the last 15 minutes of cooking, glaze the ham every 5 minutes.






RTI DE CTE DE PRIME WITH DIJON HERBS AND GARLIC BUTTER MUSHROOMS

RTI DE CTE DE PRIME WITH DIJON HERBS AND GARLIC BUTTER MUSHROOMS

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: 15 minutes

Cooking time: 3 hours

Servings: 4-6

Rub Dijon-herbs:

  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh thyme leaves
  • 1/4 cup chopped fresh rosemary leaves
  • 3 fresh garlic cloves, chopped
  • 1 tablespoon of Dijon mustard
  • 1/2 cup canola oil
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika

Rib of beef roast:

  • 1 Omaha Steaks Boneless Rib Heart Roast (4 lbs), thawed
  • kosher salt, to taste
  • ground black pepper, to taste
  • 1/4 cup canola oil

Mushrooms in garlic butter:

  • 6 tablespoons of olive oil
  • 1/2 cup finely diced yellow onion
  • 4 fresh garlic cloves, chopped
  • 1 pound button mushrooms, cleaned and cut into quarters
  • 1 pinch of kosher salt, plus extra, to taste, divided
  • 1 pinch of ground black pepper, plus extra, to taste, divided
  • 1/2 cup chicken broth
  • 2 tablespoons of unsalted butter
  • 1/4 cup finely chopped Italian parsley

To make rub: In a medium bowl, whisk together parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper and paprika until that they are well incorporated.

To make a prime rib roast: Pat the prime rib roast on all sides with paper towel. Season generously with salt and pepper, to taste. Let the roast come to room temperature for about 30 minutes.

Rub roast prime rib with Dijon herbs and let stand 10 minutes.

Preheat the oven to 250 F.

In a large cast iron skillet, heat oil over medium-high heat.

Sear roast on all sides until golden, 2-3 minutes per side.

Place the seared prime rib on a baking sheet lined with wire and put in the oven.

Cook until internal temperature is 10 F below desired doneness.

Let stand 15-20 minutes before slicing.

To make mushrooms: In a large skillet, heat olive oil over medium-high heat. Add the diced onions and sauté for about 1 minute.

Add the minced garlic and sauté lightly until fragrant, about 20 seconds.

Add the mushrooms and a pinch of salt and ground pepper to the pan. Sauté 3-4 minutes, or until mushrooms are tender.

Add chicken broth and reduce to 1/3 the volume, 3-4 minutes.

Add the butter and parsley to the pan and sauté until the butter is melted and incorporated. Immediately remove from the heat and season, to taste, with S&P.

Serve the mushrooms with the prime rib roast.






FILLET DE MIGNON SAVED WITH SUYA AND

SUYA DUSTY FILET MIGNON WITH RISOTTO “RED RICE”

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: 15 minutes

Cooking time: 1 hour

Servings: 4

Suya Dust:

  • 2 cups of roasted cashews
  • 1 tablespoon of chicken broth
  • 1 tbsp, plus 1 tsp smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 2 teaspoons. grounded ginger
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder

Risotto “Red Rice”:

  • 3 tablespoons of canola oil
  • 1/2 cup diced yellow onion
  • 3 fresh garlic cloves, crushed
  • 1/2 cup diced red bell pepper
  • 1 tablespoon of tomato paste
  • 1 large Beefsteak tomato (about 1/2 pound), chopped
  • 1 tablespoon of Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus extra, to taste, divided (optional)
  • 1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
  • 2 tablespoons of olive oil
  • 2 tablespoons of unsalted butter
  • 1 1/2 cup arborio rice
  • 4 cups reheated chicken broth, divided
  • 1/2 cup finely chopped Italian parsley
  • 1 cup freshly grated Parmesan

Filet mignon:

  • 4 Filets Mignons from Butcher’s Omaha Steaks (6 ounces each)
  • kosher salt
  • ground black pepper
  • 4 tablespoons of canola oil
  • 2 tablespoons of unsalted butter
  • 1 clove of garlic
  • 1 sprig of thyme
  • To make suya powder: In a food processor, combine the cashews, chicken broth, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and garlic powder. fine powdered onion.

To make a “red rice” risotto: In a medium pot, heat the canola oil over medium-high heat. Add onions, garlic and red pepper, sautéing until lightly caramelized, about 1 minute.

Add the tomato paste to the pan and sauté until fragrant, about 1 minute. Add the chopped tomato, Worcestershire sauce, paprika, 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper; continue to sauté until tomato begins to break down and soften, 3-4 minutes. Reduce the heat to simmer and cook for 3-4 minutes.

Remove from heat and mix finely in a food processor. Put aside.

In a separate medium saucepan, heat olive oil and butter over medium-high heat.

Add the Arborio rice and stir until slightly nutty and translucent, about 1 minute.

Add the mixture of mashed tomatoes and peppers and 1 cup of the chicken broth; bring to a boil then reduce the heat to medium.

Add 1 cup of broth each time the Arborio rice absorbs most of the broth. Stir the risotto continuously each time the broth is added to the rice. Keep adding broth until the risotto is al dente and still viscous, then add the parsley and Parmesan. Season to taste with S&P if desired.

To make filet mignon: Pat the steaks dry with paper towel and season generously with salt and ground black pepper on both sides.

In a large cast iron skillet, heat canola oil over medium-high heat.

Place the fillets in the pan and sear for 3 minutes.

Turn the steaks over and add the butter, garlic clove and thyme. Brush the steaks with butter and let the fillets finish cooking, 3-4 minutes for medium rare.

Rest the fillets for 7-8 minutes. Serve on a risotto of “red rice” and sprinkle with suya on the fillets.