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Great Father's Day Grilling
How do we show Dad how much we love him? By gathering the family for a Father's Day cookout and serving Dad's favorite foods. Whether your dad loves steak, seafood or chicken, serve up his favorite and grill it to perfection to make his day. For a free "Great Gathering Guide and Cookbook" filled with more mouth-watering recipes for steaks, chicken and fish, call 1-800-228-9872 or visit www.omahasteaks.com. Lemon Chipotle Chicken Skewers with Mexican Rice 4 Omaha Steaks 6-ounce Chicken Skewers With Vegetables, thawed For marinade, place all ingredients in bowl and mix well. In a gallon zipper-close bag, add chicken skewers and marinade. Roll up bag to push air out before sealing. Refrigerate skewers 8 to 12 hours. Preheat grill to high; grill chicken skewers 4 to 5 minutes each side. Discard marinade. To serve, plate Mexican Rice (see recipe). Remove skewers from grill and place atop rice. Serves: 4 Mexican Rice 8 plum tomatoes In a heavy skillet over high heat, char tomatoes until skins split; transfer to a blender or food processor and purée. Stir in cilantro. In large saucepan, combine water, puréed tomatoes, garlic, chipotle purée and salt. Bring to a slow boil. In separate large saucepan, heat oil over high heat until hot. Add rice and onions; sauté until grains are bright white or slightly brown, approximately 7 to 10 minutes. Add tomato mixture to saucepan with rice and onions. Simmer 15 minutes. Remove saucepan from heat, cover and let stand 20 to 30 minutes, stirring twice. Fluff rice with a fork. Keep warm until ready to serve. Makes: 4 cups Porterhouse Steak with Maytag Blue Cheese and Sun-Dried Tomato Butter 4 Omaha Steaks 24-ounce Porterhouse Steaks For blue cheese and sun-dried tomato butter, heat oil over medium heat in small saucepan. Add garlic; cook until brown. Add sun-dried tomatoes; cook about 1 minute. Stir in lemon juice, Worcestershire sauce and basil and immediately transfer contents to a food processor or blender. Turn on food processor; add blue cheese and purée. Add sliced butter to food processor allowing butter to be whipped into puréed cheese mixture. Transfer mixture to a sheet of parchment paper. Roll into a tube about 1 1/2 inches in diameter and twist paper at the ends. Refrigerate 4 to 6 hours. When ready to serve, slice into 1 1/2-inch coins as needed. Unused butter can be refrigerated for up to 1 week. Thaw steaks over night in the fridge or quick thaw by placing sealed steaks in a sink with water about 1 hour. Preheat grill to high. Season both sides of steaks. Grill steaks to desired doneness. Just before removing steaks from the grill, place a butter slice on each steak so butter is partially melted as you serve the steaks. Serves: 4. Blackened Wild Alaskan Salmon with Smoky Mustard Sauce 1 tablespoon canola oil In a well ventilated area, heat oil in a large nonstick sauté pan on high until hot. Pat dry salmon fillets with a paper towel. Spread out seasoning on a clean plate; coat both sides of salmon with seasoning. Carefully place salmon in hot oil and cook 2 minutes on each side. Place 1 tablespoon Smoky Mustard sauce on each plate; remove salmon from pan and place on top of Smoky Mustard sauce. Serves: 4.
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