January 26, 2001
Game day is approaching and an
estimated 43 million fans will be mesmerized by the television.
Groups of people will huddle with friends and family to cheer
their teams on to victory. To make the day a success, create a
menu of easy recipes that are a snap to put together so you can
cheer along with your guests!
Begin with an appetite-satisfying snack mix of mixed nuts and
zesty seasonings; nuts are nutritious and will take the edge off
your guests' appetites until the halftime feasting begins.
Score major points by serving one of these tasty beef dishes during halftime. The convenient Chateaubriand roast can be easily prepared in the oven or on the grill and then sliced for mouthwatering sandwiches. Grilling outdoors in the winter, even in northern climates, keeps kitchen cleanup to a minimum. Hearty steaks with a flavorful steak sauce-based topping are a great choice for this celebratory day.
Round out the menu with the easy, prepare-ahead noodle salad; the many herbs and spices in the steak sauce are the secret to this Thai-inspired dish.
Sweet victory is sure to follow with the nutty crunch of the peanut squares-a guaranteed winner as the clock runs down to the final anxious moments.
The goal is for everyone to relax and enjoy the game. In the last quarter, you'll score the final touchdown by having these great recipes from the steak experts in your game plan.
1. Blend margarine or butter, chili powder, cumin, garlic powder and red pepper; set aside.
2. Mix popcorn, cheese crackers and mixed nuts; toss with margarine mixture until well coated.
3. Place on baking sheet and bake at 350ºF for 8 to 10 minutes, stirring halfway through. Stir in raisins; cool completely. Store in an airtight container.
Makes 8 servings
1. Blend steak sauce, 1/2 cup peanuts, water and garlic in electric blender until smooth; reserve peanut sauce.
2. Cook pasta, according to package directions, adding carrots, snow peas and pepper strips to boiling water during the last 3 minutes of cooking time. Drain pasta and vegetables.
3. Reserve 1/3 cup prepared peanut sauce; toss pasta with remaining peanut sauce. Refrigerate until 30 minutes before serving time.
4. Let pasta salad come to room temperature. Toss with reserved peanut sauce and remaining peanuts.
Makes 4 servings
1. Cook bacon in skillet over medium-high heat until crisp. Remove bacon; pour off all but 2 tablespoons drippings.
2. Cook and stir mushrooms in reserved drippings in same skillet 5 minutes or until tender.
3. Stir in steak sauce, sherry or water, brown sugar and cooked bacon; heat to a boil. Reduce heat; simmer for 5 minutes. Keep warm.
4. Grill or broil steaks 7 to 9 minutes on each side or until desired doneness. Serve with warm mushroom sauce.
NOTE: Bacon-Mushroom Sauce may be prepared one day ahead and refrigerated. Reheat over low heat while steaks are grilling.
Makes 8 servings
1. Blend barbecue sauce, garlic, shallots and honey in small bowl.
2. Place chateaubriand on a 15 x 10 x 1-inch baking sheet lined with foil. Brush generously with sauce.
3. Bake at 425ºF for 30 minutes; brush with remaining sauce. Bake for 10 to 20 minutes more until desired doneness. (For medium-rare, remove meat from oven when meat reaches an internal temperature of 130ºF on meat thermometer.)
4. Let meat rest 10 minutes, loosely covered. Slice thinly and serve warm or at room temperature on baguette or rolls.
To Grill: Place roast on grill and cook on high heat, turning every 4 to 6 minutes or until seared on all sides. Reduce heat to medium. Brush meat with sauce and grill for 20 to 30 minutes more or until desired doneness, turning and brushing with remaining sauce every 10 minutes.
NOTE: Chateaubriand is also perfect made a day in advance. Refrigerate meat overnight; remove from refrigerator about one hour before serving. Slice thinly and serve with bread or rolls.
Makes 8 servings
1. Beat butter with electric mixer until creamy; blend in 3 tablespoons steak sauce and chili powder.
2. Shape butter into 4-inch log on plastic wrap or waxed paper; wrap and chill until firm.
3. Brush steaks with additional steak sauce; grill or broil steaks 6 to 8 minutes on each side or until desired doneness.
4. While steak grills, cut butter into 1/2-inch slices. Serve steak topped with one slice steakhouse butter.
NOTE: Steakhouse butter may be prepared ahead and refrigerated, well wrapped, for up to 2 weeks.
Makes 16 squares
1. Combine flour and baking soda; set aside.
2. Blend margarine or butter and sugar in large bowl, with electric mixer at medium speed, until creamy. Add egg and vanilla, blending until smooth.
3. Gradually blend in flour mixture; stir in chocolate chips and peanuts. Spread mixture into lightly greased 8 x 8 x 2-inch baking pan.
4. Bake at 350ºF for 25 to 30 minutes or until done. Cool completely in pan on wire rack. Cut into squares to serve. Store in airtight container.
For more great recipes and information, please visit
www.a1steaksauce.com and www.planters.com
For a free Goodlife Guide and Cookbook filled with delicious recipes from Omaha Steaks, call 1-800-228-9055 or visit www.omahasteaks.com
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