Page 56 - Harnett Life Summer 2021

Sizzling Meals Made for Summer

FAMILY FEATURES
ummertime, for many, represents
an opportunity to enjoy freshly
cooked meals while enjoying
Stime outdoors. Taking your dishes
from ordinary to extraordinary starts with
chef-inspired recipes that call to mind the
flavors of the season.
Whether you’re a steak enthusiast who
enjoys nothing more than a tender cut or a
summer burger connoisseur looking for a
fresh twist on tradition, these recipes call
for high-quality beef from Omaha Steaks.
Created by Omaha Steaks Executive
Chef David Rose, the New York Strips
Oscar-Style complement the thick, juicy,
marbled flavor of the steaks with sauteed
asparagus, bearnaise sauce and jumbo
lump crab meat. Or turn your attention
to Fried Lobster Po Boy Burgers with
pimento remoulade sauce for a tempting
way to combine two summertime
favorites – seafood and burgers.
Visit OmahaSteaks.com for more
summer meal inspiration.

Fried Lobster Po Boy Burgers
Fried Lobster Po Boy Burgers 1/4 cup potato chips, finely blended in In third medium bowl, whisk potato chips,
food processor
Recipe courtesy of Omaha Steaks Executive 1/3 cup panko breadcrumbs panko breadcrumbs and parsley until well
incorporated. Set aside.
Chef David Rose Cut lobster tails in half lengthwise,
Prep time: about 20 minutes 1 tablespoon minced flat leaf remove meat from shell and season with
Italian parsley
Cook time: about 20 minutes 2 Omaha Steaks lobster tails remaining kosher salt and black pepper.
Servings: 2 (5 ounces each) Toss halved lobster tails in flour mixture
Pimento Remoulade: first, egg mixture second then potato chip
1/2 cup mayonnaise Cheeseburgers: mixture third, coating thoroughly.
1 1/2 tablespoons minced pimentos 1 pound Omaha Steaks premium Fry lobster tails 3-4 minutes on each side
1 tablespoon Dijon mustard ground beef until golden brown and cooked through.
1 tablespoon minced bread and salt, to taste Close grill lid between flipping.
butter pickles freshly ground black pepper, To make cheeseburgers: Preheat grill to
1 pepperoncino (seeded and minced) to taste 450 F using direct heat. Form ground beef
1/4 teaspoon smoked paprika 2 tablespoons unsalted butter, at into two 1/2 pound patties, each about
1/4 teaspoon garlic powder room temperature 1/2-inch thick.
1/4 teaspoon freshly ground 2 brioche buns Using thumb, make dimple in center of
black pepper 2 slices yellow cheddar cheese each patty to help cook evenly.
1 tablespoon freshly squeezed 3 leaves romaine lettuce, shredded Season both sides of burger with salt and
lemon juice pepper, to taste. Spread butter on each cut
3 dashes hot sauce To make pimento remoulade: In small bowl, side of buns.
kosher salt, to taste mix mayonnaise, pimentos, mustard, pickles, Grill burgers 4-5 minutes per side for
pepperoncino, paprika, garlic powder, black medium doneness.
Fried Lobster Tails: pepper, lemon juice and hot sauce until well Add one slice cheddar cheese on each
Vegetable oil, for frying incorporated. Season with salt, to taste. burger, close lid and grill about 30 seconds
1/2 cup all-purpose flour To make fried lobster tails: Preheat grill to melt cheese. Remove patties from grill to
1/2 teaspoon kosher salt, divided to 400 F and add oil to 10-inch cast-iron pan clean plate. Place buns cut sides down on grill
1/2 teaspoon freshly ground black about 1/2-inch deep. grates and toast 20-30 sec onds, or until well
pepper, divided In medium bowl, whisk flour, 1/4 tea- toasted, being careful to avoid burning.
1/4 teaspoon garlic powder spoon salt, 1/4 tea spoon pepper, garlic To assemble: Place desired remoulade on
1/4 teaspoon smoked paprika powder and smoked paprika until well buns. Place cheese burgers on bottom buns.
1 large egg incorporated. Set aside. Top each with two fried lobster tail halves.
1 tablespoon water In separate medium bowl, whisk egg, Place handful shredded lettuce on lobster
2 dashes hot sauce water and hot sauce. Set aside. tails. Top with buns.
Page 56 Harnett Life ~ Summer 2021