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
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
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.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
(Family Features) Whether you’re lounging by the pool or hitting the trails for a family hike or bike ride, exposure to summer heat can leave you feeling dehydrated and fatigued.
Comprised of nearly 90% water and delivering essential electrolytes like potassium and magnesium, 100% orange juice can serve as a healthy complement to your hydration routine. These electrolytes are crucial in helping to maintain fluid balance and muscle function regardless of the time of year, but they’re especially important during the warmer summer months when you are exerting more.
Consider these unexpected ways Florida Orange Juice can help power your summer.
Support Immunity
100% orange juice isn’t just a tasty drink; it’s also packed with essential nutrients that support your immune system. An 8-ounce glass of 100% orange juice is an excellent source of vitamin C, plus it provides key nutrients such as folate, potassium and thiamin, as well as vitamin D and calcium (in fortified juices), that help support the immune system all year long.
Add Healthy Flavor to Meals
Fat-free, cholesterol-free and sodium-free with no added sugar, 100% orange juice is a healthy addition to any diet, adding a burst of flavor to favorite dishes. Consider using Florida Orange Juice as part of the marinade in these Orange Juice Citrus Chicken Kebabs or as a base for salad dressings to create a perfect balance that will delight your taste buds.
Electrolyte and Hydration Support
With many kids participating in summer sports and other outdoor demands on families during the warmer months, it can be difficult to provide your family with healthy, hydrating beverages. However, an option like this On-the-Go Orange Juice Sports Drink helps to replenish carbohydrates and electrolytes during and after physical activity, such as running, biking, exercising or playing sports.
Find more nutritious and delicious recipes to keep your family energized during summer activities at FloridaJuice.com.
Orange Juice Citrus Chicken Kebabs
Recipe courtesy of Aaron Himrod on behalf of the Florida Department of Citrus
Servings: 8 (2 kebabs per serving)
- 1 large Florida Orange, zest only
- 1 lime, zest only
- 1/2 teaspoon ground thyme
- 2 tablespoons vegetable oil
- 1/4 teaspoon granulated garlic
- 1 teaspoon salt
- white pepper, to taste
- 1 cup Florida Orange Juice
- 1 cup lemon-lime soda
- 2 pounds chicken tenders
- 8 wooden skewers
- To make marinade: In medium mixing bowl, combine orange zest; lime zest; thyme; oil; garlic; salt; white pepper, to taste; orange juice; and soda.
- Add chicken and completely coat with marinade. Cover bowl and place in refrigerator at least 1 hour.
- Soak wooden skewers in water 20-30 minutes.
- To make kebabs: Remove chicken from fridge and lace through each skewer using weaving motion. Repeat for all chicken tenders and set aside.
- When skewers are prepared, drizzle extra marinade over chicken.
- Heat grill to medium. Place chicken on grill. Cover and cook 3 minutes per side, or until center of meat reaches internal temperature of 170 F.
- Remove from grill and serve immediately, or cover with foil and serve later.
Tips: Cover kebabs with foil for at least 20 minutes after cooking to trap in flavor and juices.
Add vegetables to kebabs, if desired, to increase flavor
On-the-Go Orange Juice Sports Drink
Recipe courtesy of the Florida Department of Citrus
Servings: 1
- 8 ounces Florida Orange Juice
- 8 ounces water
- 1 pinch salt
- Mix orange juice and water.
- Add pinch of salt.
- Pour into small bottle or reusable pouch.
SOURCE:
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Food Truths
The Truth About the “Chemical” in McDonald’s Burger Buns: Should Consumers Be Concerned?
What’s in the Burger Buns:The “yoga mat chemical” controversy changed how consumers view food additives. Here’s what azodicarbonamide is, why McDonald’s removed it, and what the science actually says.
For years, headlines and social media posts have warned consumers about a so-called “yoga mat chemical” found in hamburger buns served by major fast-food chains. The claims sparked widespread concern, prompted petitions, and eventually led several restaurant companies—including McDonald’s—to change their recipes.
But what was the chemical, and is there actually a health risk today?
What Was the Controversial Ingredient?
The ingredient at the center of the controversy was azodicarbonamide (ADA), a chemical used as a dough conditioner. It helped improve the texture of bread, making dough easier to handle and producing softer, more consistent buns.
Ironically, the same compound is also used in manufacturing certain foamed plastics, including some yoga mats and shoe soles. That connection gave rise to the viral nickname, “the yoga mat chemical.”
While the comparison was technically accurate, it also lacked important context. Food-grade azodicarbonamide and industrial applications are very different, and many chemicals have multiple uses across industries.
Why Did People Become Concerned?
The concern wasn’t simply that ADA was used in food. Scientists focused on what happens during baking.
When bread is baked, most azodicarbonamide breaks down into other compounds. Some laboratory studies involving animals raised questions about one of these breakdown products, called semicarbazide (SEM), when administered in high doses.
Those findings prompted some countries to take a more cautious regulatory approach.
Why Is It Banned in Some Countries?
The European Union and Canada do not permit azodicarbonamide as a flour treatment agent. Their food safety policies often follow the precautionary principle, removing ingredients when safer alternatives exist or when scientific uncertainty remains.
In contrast, the U.S. Food and Drug Administration has determined that azodicarbonamide is safe when used within approved limits.
These differing regulations don’t necessarily mean one side believes the ingredient is dangerous while the other believes it is harmless. Instead, they reflect different philosophies about regulating food additives.
Does McDonald’s Still Use It?
No.
McDonald’s removed azodicarbonamide from its U.S. hamburger buns in 2014 following growing consumer demand for simpler ingredient lists.
Today’s buns no longer contain the ingredient, joining a broader trend among food manufacturers to eliminate additives that have become controversial with consumers.
Are There Other Ingredients Consumers Should Know About?
Modern commercial bread still contains ingredients designed to improve freshness, texture, and shelf life.
These may include:
- Calcium propionate to prevent mold
- Ascorbic acid (Vitamin C) as a dough conditioner
- Enzymes that improve consistency
- Emulsifiers that help maintain softness
These ingredients have been evaluated by food safety agencies and are generally recognized as safe when used according to regulations.
The Bigger Health Picture
Nutrition experts generally agree that focusing on one ingredient can distract from the larger issue.
The greatest health risks associated with fast food are more closely linked to:
- High sodium intake
- Excess saturated fat
- Added sugars
- Large portion sizes
- Frequent consumption of ultra-processed foods
An occasional fast-food meal is unlikely to determine someone’s long-term health. Overall dietary patterns, physical activity, sleep, and other lifestyle factors have a much greater impact.
Consumer Awareness Is Changing the Food Industry
Whether or not an ingredient poses a measurable health risk, public concern can influence corporate decisions.
Over the past decade, many food companies have reformulated products to remove controversial ingredients, reduce artificial additives, and simplify ingredient labels. In many cases, those changes have been driven as much by consumer preferences as by regulatory requirements.
The Bottom Line
The “yoga mat chemical” story captured public attention because it combined science, food safety, and memorable marketing. While azodicarbonamide was once used in some hamburger buns, including those supplied to McDonald’s, the company removed it from its U.S. buns years ago.
Current evidence suggests consumers are better served by paying attention to their overall diet rather than worrying about a single ingredient that has already disappeared from many products.
Being an informed consumer means looking beyond the headlines, understanding the science, and recognizing that nutrition is about the complete picture—not just one ingredient.
Related External Links
- U.S. FDA – Food Additives & GRAS Ingredients Information for Consumers
- U.S. FDA – Food Additives and Petitions
- FDA – Azodicarbonamide (ADA) Food Substance Database
- Electronic Code of Federal Regulations – 21 CFR §172.806 (Azodicarbonamide)
- FDA – Types of Food Ingredients and Why They’re Used
- Health Canada – Permitted Flour Treatment Agents
- McDonald’s USA – Nutrition Calculator & Ingredient Information
🍴 What’s your favorite food, recipe, or dining spot? Tell us in the comments! Then subscribe to the STM Daily News Food and Drink newsletter for fresh recipes, restaurant news, food trends, and delicious stories delivered straight to your inbox. Join our growing community of food lovers today!
(Family Features) Setting the stage for success in the classroom starts with reliable morning routines the whole family can depend on. Establishing a plan for each day before heading off for work or school is beneficial for staying on time and organized, and many families’ mornings start with a nutritious breakfast.
This school year, add better-for-you breakfast recipes like Orange Oatmeal or an Orangeberry Smoothie to the menu. These morning meals are powered by 100% orange juice, a delicious option that helps fuel the body with essential nutrients that support a healthy immune system and overall diet quality with no added sugar.
“A growing number of research studies has revealed children who regularly drink 100% orange juice have higher intakes of key nutrients, higher quality diets and may have healthier lifestyle habits, like greater physical activity levels, than children who do not drink OJ,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “Study after study confirms that 100% orange juice not only has a place in the diets of children, but it can also serve as an easy way for parents to provide key nutrients without fear of adverse effects on body weight when served in moderation.”
Consider these nutritional benefits of Florida Orange Juice, “The Original Wellness Drink.”
Diet Quality
Because 1 cup of 100% orange juice counts as 1 cup of fruit, it’s an easy way to contribute to your children’s fruit intake. As a kid-favorite, it’s a nutrient-dense beverage that helps increase the intake of key nutrients including vitamin C, folate, thiamin, magnesium, potassium and, in fortified juices, vitamin D and calcium.
Immune Support
When paired with a healthy lifestyle, Florida Orange Juice has vitamin C, vitamin D (in fortified juices) and phytonutrients (naturally occurring plant compounds) and may help support a strong immune system.
- Vitamin C – Commonly associated with helping maintain and strengthen a healthy immune system by protecting cells and promoting the production and function of cells. One 6-8-ounce glass of OJ is an excellent source.
- Vitamin D – Plays an important role in regulating immune response and helps cells fight off bacteria and viruses that get into the body. One 6-8-ounce glass of fortified OJ is a good source.
- Plant Compounds, Flavonoids and Colorful Carotenoids – Work to support the immune system by helping to fight inflammation and helping cells communicate with each other, which can help strengthen immune response when encountering infection.
No Added Sugar
Unlike foods and beverages that contain added sugars, the natural sugar in 100% orange juice contains vitamins, minerals and phytonutrients. As one of nature’s nutrient-rich foods, OJ is a convenient way to enhance whole fruit intake and reach daily recommendations. Plus, it can be used as a substitute for nutrient-poor foods and beverages, such as sugar-sweetened beverages, in the diets of children and adults.
Find more information and recipe inspiration at FloridaCitrus.org/OJ.
Orange Oatmeal
Servings: 4
- 1 1/2 cups water
- 1 cup Florida Orange Juice
- 1 cup quick cooking steel-cut oats
- 1 Florida Orange, peeled and diced
- 1 tablespoon agave nectar or honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- In medium saucepan over high heat, bring water and orange juice to boil.
- Add oats to boiling liquids.
- Return to boil then reduce to medium heat and cook uncovered 5 minutes, stirring frequently.
- Mix in orange, agave nectar, cinnamon and salt. Remove pan from heat; let stand 1 minute before serving.
Orangeberry Smoothie
Servings: 1
- 1 cup Florida Orange Juice
- 1/2 cup frozen strawberries
- 4 ounces strawberry Greek yogurt
- 1/4 cup milk
- ice cubes
- 1 Florida Orange, sliced
- In blender, blend orange juice, strawberries, yogurt, milk and ice, as needed to reach desired consistency, until smooth.
- Pour into glass and garnish with orange slice.
SOURCE:
Florida Department of Citrus
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
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.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
