Planning your New Year’s Eve menu
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How can you offer the comfort and joy of the season to your family and friends without spending days in the kitchen? With more of us pressed for time, but desiring more sophisticated fare when we entertain, the concept of “semi-homemade” is more and more appealing. No wonder it’s the biggest culinary trend of the decade.
With a few big-flavor ingredients, restaurant-quality prepared foods (fresh and frozen) and fabulous recipes that use ready-made products.
you can indulge your holiday guests — and give yourself the precious gift of time.
Great condiments, available at the grocery store, can really streamline food preparation and enhance the color and flavor of any dish. One must-have ingredient is a jar of pimientos — basically, a sweeter, milder version of a bell pepper — a delicious timesaver. Pimientos make appetizers, salads, main courses and sauces zing with color and flavor. Another great ingredient is the new Tabasco chipotle pepper sauce, made from smoked red jalape?o peppers — with its perfect balance of heat and smoky flavor you can shake or pour it on to enhance the flavor of your favorite foods. Combine the two for festive Pimiento and Chipotle Pesto or Spicy Pimiento Sauce — both are delicious as spreads for appetizers or as sauces to accompany roasted or grilled foods.
Another timesaving tip for an elegant holiday gathering is to have on hand great prepared foods in the refrigerator or freezer. Then, add your own special touches. Make a frozen shrimp and crab parmesan dip or a prepackaged baked artichoke dip your own — by stirring in pimientos and Tabasco chipotle pepper sauce. Give a contemporary twist to classic beef tenderloin by serving Grilled Beef Tenderloin Crostini With Pimiento and Chipotle Pesto. And for dessert, save hours in the kitchen by filling fancy cream puffs (from your freezer) with candied fruits, nuts and chocolate.
Fabulous, festive — and fast!
Smoky Shrimp and Crab Dip
Makes about 4 cups or 12 servings.
1 (2-pound) box Omaha Steaks frozen Shrimp and Crab Parmesan Dip, thawed
1 (4-ounce) jar diced pimientos, drained
1/4 cup Tabasco Chipotle Pepper Sauce
2 tablespoons finely chopped fresh parsley or chives
Assorted crackers and/or vegetable dippers
Combine dip, pimientos, chipotle sauce and parsley in bowl and stir gently until blended. Spoon into shallow 2-quart casserole dish and bake in 350?F oven 15 to 20 minutes or until shrimp are opaque and dip is light golden brown on top. Serve hot with crackers and/or vegetables.
Spicy Pimiento Sauce
Makes about 3 cups.
2 (4-ounce) jars diced pimientos, drained
2 cups mayonnaise
1/4 cup Tabasco Chipotle Pepper Sauce
Drain pimientos and place on paper towels to blot additional moisture. Place pimientos in food processor or blender with mayonnaise and chipotle sauce; process until smooth. Serve with Beef Tenderloin.
Apple-Cranberry Salad With Baby Greens
Makes 12 servings.
Balsamic Vinaigrette (recipe follows)
6 crisp, sweet apples, Fuji, Gala or Granny Smith (about 2 pounds)
2 cups chopped celery
1 cup sweetened dried cranberries
1 cup coarsely chopped walnuts
2 (4-ounce) jars sliced pimientos, drained
2 (5-ounce) packages mixed baby greens
1 1/2 cups (6 ounces) crumbled feta cheese
Prepare vinaigrette and set aside. Peel apples, if desired, and cut into 1/2-inch cubes. Place in bowl with celery and cranberries; drizzle with about 3/4 cup vinaigrette and toss well. Cover and refrigerate until serving time.
When ready to serve, stir walnuts and pimientos into apple mixture. Place salad greens in another bowl. Whisk remaining vinaigrette until well blended and drizzle desired amount over greens; toss gently. Arrange greens on platter or individual salad plates and top with apple-cranberry mixture. Sprinkle feta cheese over top.
Balsamic Vinaigrette
Makes about 1 1/2 cups.
1/3 cup balsamic vinegar
1/4 cup Tabasco Chipotle Pepper Sauce
2 teaspoons sugar
1/4 teaspoon salt
1 cup olive oil
Combine vinegar, chipotle sauce, sugar and salt in small bowl and stir until sugar dissolves. Gradually whisk in olive oil and blend well.
Grilled Beef Tenderloin Crostini With Pimiento and Chipotle Pesto
Makes a great appetizer served hot or cold. Makes 1 serving.
For each appetizer:
1 (1/4-inch) thick sliced French baguette
Olive oil
1 teaspoon Pimiento and Chipotle Pesto (recipe follows)
1 ounce Thinly Sliced Omaha Steaks Grilled Beef Tenderloin
1/2 teaspoon whipped cream cheese
2 to 3 diced pimientos to garnish
1/4 teaspoon fresh chopped chives to garnish
Lightly brush slice of bread with olive oil. Place on baking sheet under broiler until lightly toasted. Spread slice with Pimiento and Chipotle Pesto. Place grilled beef tenderloin on top. Put dollop of whipped cream cheese on steak or pipe on from a pastry bag. Garnish with diced pimientos and chopped chives.
Pimiento and Chipotle Pesto
Makes about 2 cups.
2 (4-ounce) jars diced pimientos, drained
1/4 cup garlic cloves, peeled
1/2 cup pine nuts, toasted
1 teaspoon kosher salt
1 tablespoon Tabasco Chipotle Pepper Sauce
1/2 teaspoon paprika
1 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 cup olive oil
Combine all ingredients except olive oil in food processor or blender and puree until smooth. Add oil slowly in thin stream with food processor running until pesto is well combined. Refrigerate until ready to use.
Cream Puffs With Candied Fruit
Makes 36 small cream puffs.
1/3 cup chopped candied orange peel
2 tablespoons chopped candied cherries
1/3 cup chopped pistachios or almonds
1/3 cup chopped semi-sweet chocolate
2 (18-ounce) boxes Omaha Steaks frozen Cream Puffs (18 per box), thawed
Combine candied fruit, nuts and chocolate in small bowl. Shortly before serving time, cut off tops from cream puffs and set aside. Spoon teaspoon of candied fruit mixture on filling of each cream puff and replace tops. Cover with plastic wrap and refrigerate until ready to serve.
For a free Good Life Guide and Cookbook filled with delicious recipes from Omaha Steaks, call
1-800-228-9055 or visit www.omahasteaks.com.
For other great recipes, shopping, screensavers, postcards and fun, visit TABASCO.com or call
1-800-634-9599 for a free Tabasco Country Store Catalogue.
For more recipe ideas using pimientos, call 1-800-611-0423 ext. 50 and request your free recipe booklet.