A Centerpiece for the Celebration
Nov 03, 2015 02:42AM
● By Family Features
(Family Features) As family gathers around the table, a fragrant, beautifully plated main dish is the focal point of any holiday meal. A richly flavored pork or beef dish that looks as good as it tastes will have guests passing their plates for more.
Whether your tastes lean toward a succulent pork crown roast seasoned to perfection, a prime rib so tender it melts in your mouth or a juicy ham drizzled with a sweet glaze, you can find premium meats to get you started at Omaha Steaks, a leading provider of premium beef and gourmet foods.
Flash-frozen to capture freshness and flavor at their peak, you can select the right cut of meat from the comfort of your home and have it delivered directly to your door. All that’s left is finding the right recipe to complement your main dish.
If preparing an elegant meal from scratch isn’t your idea of a happy holiday, look to Omaha Steaks for gourmet side dishes, appetizers and desserts, as well as complete holiday meal packages to fit any size gathering.
How to Handle Frozen Meat
Working with frozen meat from a quality supplier not only ensures top-notch quality for your holiday dinner, it adds convenience during a busy time of year. Follow this advice from the experts at Omaha Steaks to handle your frozen meats with care.
- For meats that have been vacuum sealed in plastic wrap, store in a freezer for up to three months.
- For best results, thaw in the refrigerator to allow for juicier, more flavorful steaks. Always leave the wrapper on while thawing. Use these approximate guidelines for thawing in a refrigerator set to 36-40 F:
Large roast: 4 to 7 hours per pound
Small roast: 3 to 5 hours per pound
Steak (1-inch): 12 to 14 hours
Whole turkey: 1 day per 4 to 5 pounds
Poultry parts: 1 day per 1 to 2 pounds
- For quick, safe thawing place meat in cold water while still in its wrapper.
Get inspired to create a special centerpiece for your holiday table at omahasteaks.com.
Apricot Ham Glaze
- 1/2 cup brown sugar
- 1 teaspoon corn starch
- 1/2 teaspoon ground ginger
- 1 cup canned apricot nectar
- In small saucepan, combine brown sugar, corn starch and ginger. Stir in apricot nectar.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Serving suggestion: Brush glaze over whole ham before roasting or over ham steaks while grilling.
Cranberry Orange Ham Glaze
- 1 can (16 ounces) cranberry sauce
- 1 cup brown sugar
- 1/2 cup orange juice
- 1/2 teaspoon cloves, ground
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon all spice
- Place all ingredients in small sauce pan over low heat. Simmer for 5 minutes, then serve.
Salt Encrusted Prime Rib Roast
- 1 box (3 pounds) coarse kosher salt
- 1 1/4 cups water
- 1 Omaha Steaks Bone-In Prime Rib Roast (6 pounds)
- 1 tablespoon vegetable oil
- 2-3 teaspoons cracked black pepper
- Heat oven to 425°F. Line shallow roasting pan with heavy-duty aluminum foil.
- Combine salt crust ingredients; mix well. (Mixture may appear dry; do not add additional water.) In roasting pan, pat 1 1/2 cups salt mixture into rectangular shape about 1/2 to 1 inch larger than roast.
- Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top to encase in salt. (Some salt mixture may fall off, exposing small areas of the roast. This will not affect cooking.)
- Roast in oven approximately 1 3/4 to 2 hours for medium rare or 2 1/4 to 2 1/2 hours for medium doneness. Use thermometer to verify doneness.
- Transfer pan with roast to cooling rack; let stand uncovered 15 minutes. Remove and discard salt crust from roast, brushing off any remaining salt. Carve and serve.
Pork Crown Roast with Garlic Herb Rub
- 1/4 cup kosher salt
- 2 tablespoons coarsely ground black pepper
- 1/3 cup fresh garlic, peeled and finely diced
- 1/4 cup thyme, leaves removed from stem and coarsely chopped
- 1/4 cup rosemary, leaves removed from stem and coarsely chopped
- 2 tablespoons sage, leaves removed from stem and coarsely chopped
- 1/2 cup, plus 2 tablespoons olive oil
- 2 pounds baby red potatoes, halved
- 1 pound fresh pearl onions, peeled and halved
- 1 Omaha Steaks Pork Crown Roast
- Thaw roast completely and remove plastic packaging.
- Heat oven to 350 F.
- Prepare rub by combining salt, pepper, garlic, herbs and 1/2 cup of olive oil.
- Mix 2 tablespoons of rub with remaining 2 tablespoons of olive oil and toss with potatoes and onions.
- Liberally rub all sides of roast with remaining rub, including in between bones. Put any excess rub on top.
- Place roast on foil lined sheet pan and spread potatoes and onions around sides of roast. Cook on center rack of oven for approximately 2 hours and 20 minutes to 2 hours and 35 minutes for a 9-pound roast, or until internal temperature reaches 145 F in the middle.
- Let rest for 10-15 minutes before cutting away string and slicing between bones for 16 even portions. Serve with roasted red potatoes and pearl onions in natural au jus.