Chef-worthy summer classics | Community

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Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when you dine on the patio or fire up the grill. Call the neighbors or just spend some family time with loved ones enjoying the flavor of hot meals.

Steak lovers and burger aficionados alike can show off their summer cooking skills with these recipes for Southwestern Steaks with Creamy Pepper Sauce and Herb Parmesan Fries and Fried Lobster Po Boy Cheeseburgers from the Executive Chef of Omaha Steaks, David Rose. Thick, juicy, marbled steaks are cooked until tender and topped off with steakhouse-style fries, while savory lobster is paired with all-American burgers.

For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offer an easy way to add shrimp to the menu. Simply fire up the grill and let seared seafood mingle with fresh homemade toppings for a light summer bite.

Fried Lobster Po Boy Cheeseburgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: about 20 minutes

Cooking time: about 20 minutes

1 1/2 tablespoons chopped chili peppers

1 tablespoon Dijon mustard

1 tbsp chopped bread and buttered pickles

1 pepperoncino, seeded and chopped

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

Vegetable oil, for frying

1/2 cup all-purpose flour

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 cup potato chips, finely blended in a food processor

1/3 cup panko breadcrumbs

1 tablespoon chopped flat-leaf Italian parsley

2 Omaha Steaks cold water lobster tails (5 ounces each)

1 pound Omaha Steaks Premium Ground Beef

freshly ground black pepper, to taste

2 tablespoons unsalted butter, at room temperature

2 slices of yellow cheddar cheese

3 romaine lettuce leaves, shredded

To make chilli remoulade: In a small bowl, combine mayonnaise, chillies, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.

To make fried lobster tails: Preheat grill to 400 F and add oil to a 10 inch cast iron skillet, about 1/2 inch deep.

In a medium bowl, whisk flour, 1/4 tsp salt, 1/4 tsp pepper, garlic powder and smoked paprika until well incorporated. Put aside.

In another medium bowl, whisk egg, water and hot sauce. Put aside.

In a third medium bowl, whisk chips, panko crumbs and parsley until well incorporated. Put aside.

Cut the lobster tails in half lengthwise, remove the meat from the shell and season with the remaining kosher salt and black pepper.

Toss halved lobster tails into flour mixture first, egg mixture second and potato chip mixture third, coating well.

Fry the lobster tails 3-4 minutes on each side until golden brown and cooked through. Close the grill lid between each flip.

To make cheeseburgers: Preheat grill to 450 F using direct heat. Shape the ground beef into two 1/2 pound patties, each about 1/2 inch thick.

Using your thumb, make a dimple in the center of each patty to help cook evenly.

Season both sides of the burger with salt and pepper, to taste. Spread butter on each cut side of the buns.

Grill the burgers 4 to 5 minutes on each side for medium doneness.

Add a slice of cheddar cheese to each burger, close the lid and grill for about 30 seconds to melt the cheese. Remove the patties from the grill to clean the plate. Place buns, cut side down, on grill grates and grill for 20 to 30 seconds, or until toasted, taking care to avoid burning.

To assemble: Spoon desired amount of remoulade onto buns. Place the cheeseburgers on the bottom buns. Top each with two fried lobster tail halves. Place a handful of shredded lettuce over the lobster tails. Top with buns.

Grilled shrimp tostadas with guacamole and pico de gallo

3/4 cup Roma tomatoes, cut into 1/4 inch pieces

3 tablespoons white onion, cut into 1/4 inch pieces

1 tablespoon fresh cilantro, finely chopped

1 teaspoon jalapeño pepper, finely minced, with seeds

1 teaspoon fresh lime juice

2 medium avocados, peeled, seeded and cut into 1/2-inch pieces

1 tablespoon fresh lime juice

1 tablespoon fresh garlic, minced

1/2 teaspoon jalapeño pepper, minced

12 ounces Omaha Steaks Argentine Wild Red Shrimp, thawed

1 cup canned refried pinto beans or refried black beans

1 cup shredded romaine lettuce

2 tablespoons grated Cotija cheese

To make the pico de gallo: In a bowl, combine the tomatoes, onion, cilantro, jalapeño pepper, lime juice and salt. Cover and refrigerate until ready to serve.

To make guacamole: In a bowl, combine the avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno and salt. Cover and refrigerate until ready to serve.

To make shrimp tostadas: In a bowl, combine shrimp, olive oil, chili powder, cumin and salt. Marinate in the fridge for at least 15 minutes or up to 2 hours.

Preheat grill to medium-high. Clean and season the grill grates. Grill the shrimp 2-3 minutes on each side until lightly charred and opaque.

Heat refried beans and spread 2 tablespoons of beans on each tostada dish.

Spread the shredded romaine lettuce over the beans, followed by the guacamole and remaining pico de gallo.

Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with a sprig of cilantro and a lime wedge.

Southwest Steaks with Creamy Pepper Sauce and Parmesan Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose

1 teaspoon dried thyme leaves

1 teaspoon smoked paprika

1/2 teaspoon ancho chili powder

1/2 teaspoon ground chipotle pepper

1/2 teaspoon garlic powder

1 package (16 ounces) Omaha Steaks Steakhouse Fries

1/2 cup parmesan cheese, freshly grated

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh rosemary leaves, chopped

1 tablespoon fresh Italian parsley, chopped

2 Omaha Butcher’s Cut New York Strips Steaks

2 ounces unsalted butter, cold

2 teaspoons mixed peppercorns, coarsely crushed

To make the Southwest Rubdown Steak: In a small bowl, whisk together salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until just combined. that they are fully incorporated.

To make Parmesan and Herb Fries: Preheat oven to 425 F. Place fries on a cooking rack over a sheet pan; bake 25 minutes or until golden and crispy.

In a medium bowl, stir together Parmesan, thyme, rosemary and parsley until fully incorporated.

Remove the fries from the oven and toss with the parmesan herbs.

To make New York Striploin Steaks: Season the steaks liberally with the Southwestern Steak Marinade Mixture on both sides.

In a cast iron skillet, add the grapeseed oil and bring to high heat. Place the steaks in the pan and sear 3-4 minutes on both sides for medium-rare.

Remove steaks from skillet and let stand 8 minutes; Reserve the oil in a cast iron casserole.

To make Creamy Peppercorn Sauce: Add brandy to reserved oil in cast iron skillet and reduce to 1/3 volume, about 1 minute.

Add beef broth and reduce by 1/3 volume, about 2-3 minutes.

Add the heavy cream and cracked peppercorn mixture to the pan, bring to a boil and reduce to simmer until thickened. Season with salt and pepper to taste.


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