Food and Beverage
Make the Holidays Magical with Hearty Meals
Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating.
Last Updated on July 14, 2024 by Daily News Staff
(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.
Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.
Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.
Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.
Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus
Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes
Chateaubriand:
- 1 Omaha Steaks Chateaubriand (2-4 pounds)
- kosher salt
- ground black pepper
- 1/4 cup grapeseed oil
Red Wine Gravy:
- Reserved chateaubriand juices
- 1 medium shallot, small diced
- 2 garlic cloves, minced
- 1 1/2 cups red wine
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 1/2 cups water
- 2 beef bouillon cubes
- 1 tablespoon stone ground mustard
- kosher salt, to taste
- ground black pepper, to tastePreheat smoker or pellet grill to 275 F.
Lemon-Garlic Asparagus:
- 1/4 cup olive oil
- 1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
- 1 pinch kosher salt, plus additional, to taste, divided
- 1 pinch ground black pepper, plus additional, to taste, divided
- 1/4 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 1/2 lemon, juice only
- 2 tablespoons unsalted butter
- To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
- Preheat oven to 250 F.
- In large cast-iron pan, bring grapeseed oil to high heat.
- Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
- Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
- Rest chateaubriand 15-20 minutes. Slice to desired thickness.
- To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
- Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
- Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
- Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
- Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
- Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
- To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
- Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
- Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
- Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
- Serve chateaubriand with lemon-garlic asparagus and red wine gravy.
Crab Stuffed Lobster Tails with Dirty Rice
Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Dirty Rice:
- 2 cups jasmine rice
- water
- 1/2 cup vegetable oil
- 1 pound Omaha Steaks Ultra-Premium Ground Beef
- 1 tablespoon kosher salt, plus additional, to taste, divided
- 1 teaspoon black pepper, plus additional, to taste, divided
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 tablespoons unsalted butter
- 1 medium red bell pepper, small diced
- 2 green onions, minced
- 1 cup small diced yellow onion
- 1/2 cup tomato-based sofrito
- 3 1/2 cups chicken broth
Crab Stuffing:
- 3/4 cup mayonnaise
- 2 teaspoons seafood seasoning
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 lemon, juice only
- 20 butter crackers, finely crushed
- 1 pound jumbo lump crab meat
Crab Stuffed Lobster:
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- 4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise
- To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
- In large saucepot, bring vegetable oil to medium-high heat.
- Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
- Using slotted spoon, remove browned beef and set aside.
- Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
- Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
- To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
- Gently fold in crushed butter crackers and crab meat. Set aside.
- To make crab stuffed lobster: Preheat oven to 425 F.
- Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
- Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.
Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes
Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6
Creamy Horseradish Sauce:
- 15 ounces crema or sour cream
- 1/3 cup mayonnaise
- 2 tablespoons horseradish
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced fresh chives
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt, plus additional, to taste, divided
- 1/2 teaspoon white pepper, plus additional, to taste, divided
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Pepper Rub:
- 3 tablespoons kosher salt
- 1 tablespoon ground peppercorn medley
- 2 teaspoons ground guajillo chili
- 1 teaspoon dried thyme leaves
Prime Rib:
- 1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
- pepper rub
- 1/4 cup grapeseed oil
Crushed Potatoes:
- 1 pound baby red skin potatoes
- cold water
- 1 pinch kosher salt, plus additional, to taste, divided
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons finely minced Italian parsley
- ground black pepper
- To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
- To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
- To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
- Preheat oven to 250 F.
- In large cast-iron pan, bring grapeseed oil to medium-high heat.
- Sear prime rib on all sides until golden brown, 2-3 minutes per side.
- Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
- Rest prime rib 15-20 minutes. Slice to desired thickness.
- To make crushed potatoes: Preheat oven to 425 F.
- Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
- Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
- In medium bowl, whisk olive oil, garlic and parsley.
- Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
- Serve prime rib with crushed potatoes and creamy horseradish sauce.
SOURCE:
Omaha Steaks
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Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
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News
Major Popeyes Franchisee Sailormen Files for Chapter 11 — What It Means for Restaurants and the Economy
Sailormen Inc., a major Popeyes franchisee operating 130+ locations in Florida and Georgia, filed for Chapter 11 on Jan. 15, 2026 amid rising costs and heavy debt. Many restaurants are expected to remain open as restructuring continues.
A major Popeyes Louisiana Kitchen franchise operator is heading to bankruptcy court — but the headline does notmean Popeyes corporate is filing, or that every restaurant involved is about to close.
Sailormen Inc., a Miami-based Popeyes franchisee that has operated in the system since 1987, filed for Chapter 11 bankruptcy protection on Jan. 15, 2026. The company operates more than 130 Popeyes locations across Florida and Georgia (some industry coverage puts the count at 136), making it one of the chain’s largest franchise groups in the region.
Franchisee filing, not a Popeyes corporate bankruptcy
This case involves Sailormen (the operator) — not Popeyes corporate and not parent company Restaurant Brands International.
In a message referenced in industry reporting, Popeyes leadership said Sailormen’s filing does not reflect the overall health of the Popeyes brand, and that a large majority of Sailormen’s restaurants are expected to remain open while the company restructures.
What pushed Sailormen into Chapter 11
Court-related summaries and industry coverage point to a familiar mix of pressures hitting restaurant operators:
- Inflation and higher operating costs (food, labor, and day-to-day expenses)
- Higher borrowing costs as interest rates climbed
- Liquidity strain, including reports of falling behind on rent and facing pressure from landlords and vendors
- Legal disputes, including vendor-related claims tied to unpaid balances
The failed store sale that worsened the situation
One key detail: Sailormen reportedly tried to sell 16 Georgia restaurants to stabilize finances. That deal fell through, and the company remained responsible for lease guarantees tied to those locations — a liability that can linger even if other stores are performing.
The debt and the lender pressure
Industry reporting describes Sailormen as carrying a heavy debt load — cited at about $130 million overall.
More detailed figures cited in coverage include:
- Over $112 million in unpaid principal loan balance
- Over $17 million in accrued interest and fees
Reporting also points to pressure from BMO (BMO Bank), described as Sailormen’s largest lender. In December 2025, BMO reportedly sought to appoint a receiver, a move that can displace management and take control of a company’s assets. Sailormen’s Chapter 11 filing allows the company to continue operating as a debtor-in-possession while it attempts to reorganize.
Why this matters for “Food” and “Our Economy”
This isn’t just a Popeyes story — it’s a snapshot of what happens when restaurant operators face higher costs, value-conscious consumers, and more expensive debt at the same time.
Chapter 11 is designed to reorganize a business, not automatically liquidate it. For customers, the near-term impact may be limited if most locations stay open.
STM Daily News will follow this story as it develops, including any updates on store operations, restructuring plans, and potential sales of locations.
Sources
- Restaurant Business: “A big Popeyes franchisee files for bankruptcy” https://restaurantbusinessonline.com/financing/big-popeyes-franchisee-files-bankruptcy
- Restaurant Dive: “Large Popeyes franchisee files for Chapter 11” https://www.restaurantdive.com/news/popeyes-frachisee-sailormen-files-chapter-11-bankruptcy-protections/809854/
For more food business headlines and how they connect to the real economy, follow STM Daily News.
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recipes
Take Sweetness to New Heights In the New Year
Easy Lemon Blueberry Bars are a delightful dessert featuring lemon cake mix, fresh blueberries, and a white chocolate drizzle. Perfect for gatherings and celebrations.
Take Sweetness to New Heights In the New Year
(Family Features) Whether you can’t quite give up on the holiday treats or the festivities are continuing into 2026, these Easy Lemon Blueberry Bars offer a light, fruity bite. The melted white chocolate drizzle is just what gatherings with loved ones call for. Visit Culinary.net for more delicious desserts to enjoy this year.
Easy Lemon Blueberry Bars
Recipe courtesy of “Cookin’ Savvy”
- 1 stick butter, melted
- 1 box lemon cake mix
- 2 eggs
- 1/3 cup fresh blueberries
- 2/3 cup white chocolate chips, divided
- 1/3 cup chopped pecans
- Heat oven to 350 F.
- In bowl, combine butter, cake mix, eggs, blueberries, 1/3 cup white chocolate chips and pecans.
- Butter 7-by-11-inch pan and spread mixture evenly into pan. Bake 30-35 minutes.
- Let cool then melt remaining white chocolate chips and drizzle over bars.
- Tip: If melted white chocolate chips are too thick, add a little oil before drizzling.
SOURCE:
Culinary.net
https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
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Local Business
Southern California’s Grocery Store Secret: Some Ralph’s Will Fry Your Fish
Some Ralph’s locations in Southern California will fry fish purchased at the seafood counter. Influencers and shoppers explain how it works.
In Southern California, a surprising grocery store perk is quietly gaining attention online: select Ralph’s Supermarket locations will fry fresh fish for customers who buy it at the seafood counter. What was once a local tip has now turned into a social media talking point, with shoppers sharing firsthand experiences of walking out of Ralph’s with hot, freshly fried fish.
A Viral Discovery at the Seafood Counter
Food influencers and everyday shoppers on Instagram and TikTok have been buzzing about the discovery. In one widely shared video, an influencer visits a Southern California Ralph’s location where a sign posted at the seafood and meat department confirms the service. During that visit, the creator purchased three types of fish — tilapia, salmon, and catfish — all fried on-site after purchase.
The video sparked curiosity and excitement, with viewers surprised to learn that a traditional grocery store could double as a take-home fish fry. Many commenters noted they had lived near Ralph’s for years without realizing the service existed.
Influencers and Shoppers Are Spreading the Word
Social media creators have played a major role in bringing attention to the trend. Multiple Instagram Reels and TikTok videos show shoppers ordering fried catfish or tilapia directly from the seafood counter, often tagging Ralph’s or encouraging followers to “try this at your local store.”
One creator publicly thanked another influencer for “putting everyone on” to the Ralph’s fish fry option, while others documented taste tests, calling the fish crispy, well-seasoned, and an easy dinner solution without the mess of frying at home.
Not Just Social Media — Locals Confirm It’s Real
Community discussions back up the influencer claims. Southern California shoppers on neighborhood forums and Reddit threads report that certain Ralph’s locations in areas like Burbank, Torrance, and Orange County have been offering this service for years.
Some locations reportedly display signs at the seafood counter letting customers know they’ll fry fish purchased in-store. Others rely on word-of-mouth, with longtime employees known for frying custom catfish or other selections when staffing and equipment allow.
Why This Isn’t at Every Ralph’s
It’s important to note that this is not an official, chain-wide Ralph’s or Kroger policy. The service appears to be location-specific, depending on factors like available fryers, staffing, and store management decisions. That’s why some shoppers swear by it, while others have never seen it offered at their local store.
Employees and customers alike recommend calling the seafood department ahead of time to ask if fish frying is currently available. Fryers may not be running all day, and availability can vary by shift.
A Budget-Friendly Dinner Hack
For many shoppers, the appeal is obvious. Buying fresh fish at grocery store prices and having it cooked on-site offers a convenient alternative to takeout. It’s especially popular for catfish, tilapia, and salmon — all commonly mentioned in influencer videos and customer stories.
As grocery prices and restaurant costs continue to rise, this unofficial Ralph’s perk has become a clever food hack for Southern California residents looking for quality, convenience, and value.
The Bottom Line
Yes — some Ralph’s locations in Southern California really will fry your fish. While it’s not advertised company-wide, social media influencers, longtime shoppers, and local communities all point to the same conclusion: if your store has the setup and the staff, you might just walk out with freshly fried seafood.
The key is simple: ask at the seafood counter or call ahead. You might discover your neighborhood Ralph’s has been hiding a fish fry in plain sight.
Editor’s Note: This service is not officially advertised by Ralph’s or its parent company Kroger. Availability varies by location and may depend on staffing, equipment, and time of day. Customers are encouraged to contact their local Ralph’s seafood department directly to confirm whether fish frying is currently offered.
Related Articles & Community Posts
Here are some links where people discuss specific Ralph’s locations frying fish at the seafood counter — great for context and reader exploration:
- Is there a Ralph’s in Burbank that fries fish? (Reddit discussion) — Shoppers point out that the Ralph’s on San Fernando Blvd and the one near Victory & Buena Vista have been mentioned as offering fish frying. [oai_citation:0‡Reddit](https://www.reddit.com//r/burbank/comments/1qdqq93/is_there_a_ralphs_in_burbank_that_fries_fish/?utm_source=chatgpt.com)
- Ralph’s fresh fried fish? (Reddit Orange County thread) — A commenter notes that a longtime employee in Cypress (near Ball and Bloomfield) has been making custom catfish nuggets for customers. [oai_citation:1‡Reddit](https://www.reddit.com//r/orangecounty/comments/1qeir06/ralphs_fresh_fried_fish/?utm_source=chatgpt.com)
- Blog post: Ralphs fry fish at the seafood department? — A recent blog recounts discovering this option and encourages calling around to find which locations offer it. [oai_citation:2‡The Accidental Saver in San Diego](https://theaccidentalsaverinsandiego.blogspot.com/2026/01/ralphs-fry-fish-at-seafood-dept-on.html?utm_source=chatgpt.com)
- Ralphs: Fish fried for FREE (The Penny Wise Mom) — A classic consumer blog recounting a family’s experience having fish fried while they shopped. [oai_citation:3‡ThePennyWiseMom](https://thepennywisemom.wordpress.com/2011/04/02/ralphs-fish-fried-for-free/?utm_source=chatgpt.com)
These links offer both community chatter and firsthand stories that provide deeper context on how this “unofficial” service has been discussed online.
More Food & Drink Coverage from STM Daily News
Looking for more food news, grocery trends, and dining discoveries? Visit the Food & Drink section of STM Daily News for the latest stories on restaurants, food culture, consumer trends, and what people are really eating across Southern California and beyond.
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