Appetizers

by Chef Karl Marsh

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3 Heavy Hors d’oeuvres for Your New Year’s Eve Party

My favorite kind of party to go to is a well-executed Heavy Hors d’oeuvre party. I just love grazing along and trying lots of different appetizers. That being said, it is not my favorite kind of party to host. Typically, hors d’oeuvre parties are a lot of work and difficult to execute, but I do have a few tips that might make your life easier.

Plan your menu with a good mix of cold, hot and prepared appetizers. Not everything you serve has to be made from scratch at the last minute. I usually pick 2-3 dishes that will be my hero dishes that I will labor over making from scratch on the day of the party. Cold dishes I can prepare the day before, leaving me more time. Prepared appetizers should fill out the rest of the menu.

Some examples of prepared appetizers that we offer at Omaha Steaks include Bacon Wrapped Scallops, Filet Mignon Spring Rolls, Gourmet Franks in a BlanketChicken Cordon Bleu Bites and our Crispy Risotto Bites. All of these are delicious and only take minutes to prepare. I also like to make a cold seafood display using our Jumbo Cooked Cocktail Shrimp, Snow Crab Claws, and our Premium Norwegian Lox. These items just need to be thawed and arranged on platters, which I will typically do the day before.

It’s also a good idea to always have a crudité platter, fruit platter and cheese board. Something else that you see a lot these days would be a nice charcuterie board. Most cities will have someone who specializes in these tasty meats and will probably sell you an already prepared selection. Having some of these dishes will round things out and make your life easier in the long run. Now for the hero appetizers … these are the ones that your guests will be talking about for weeks to come. I have a few recipes below for you that I think will fit that bill, and with that, I would like to take the opportunity to wish all of our readers a very Happy New Year!
Cheers! Chef Karl

1. Grilled Filet Mignon Crostinicrostini

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serves 4-6
Makes 8 Crostini

Ingredients:
8 each French Baguette Bias Sliced ¼” thick, Toasted with Olive Oil
3 Tbsp. Whipped Cream Cheese
3 Tbsp. Roasted Red Pepper Pesto (Store bought or recipe below)
1 each 5 oz Omaha Steaks Filet Mignon, seasoned, grilled and sliced
2 Tbsp. Roasted Red Peppers Diced 1/8″
1 Tbsp. Chopped Chives

Directions:
1. Season and grill Omaha Steaks Filet Mignon to Medium Rare and let rest for at least 10 minutes.
2. Next, slice the French baguette on the bias about 1/4″ thick and brush with a small amount of olive oil.
3. Place in oven broiler and toast until just brown.
4. Spread Crostini with a heaping teaspoon of Whipped Cream Cheese
5. Spoon on a heaping teaspoon of Roasted Red Pepper Pesto
6. Slice Filet Mignon thinly with a sharp knife then cut each slice in half. You should have about 16 slices.
7. Place 1-2 slices of Filet Mignon on each Crostini.
8. Place 3-5 each 1/8″ chopped Roasted Pepper pieces on the Filet Mignon sprinkle with finely minced chives.
Serve and enjoy!

Roasted Pepper Pesto

Makes about 2 cups

Ingredients:
1 Cup Roasted Red Peppers peeled, seeded and chopped
¼ Cup Garlic Cloves Peeled
½ Cup Pine nuts Toasted
1 tsp Kosher Salt
¼ tsp Cayenne Pepper
1 cup Parmesan Cheese Grated
1 Tbsp Lemon Juice
½ Cup Olive Oil

Directions:
1. Combine all ingredients but the Olive Oil in a food processor or a blender and purée until smooth.
2. Next, add the oil slowly in a thin stream with the food processor running until it is completely combined.

2. Bacon Wrapped Tender Tips with Maytag Cheesebacon4

Makes 32 pieces

Ingredients:
1/4 cup Canola Oil
8 oz of Omaha Steaks Tenderloin Tips
1 Tbsp Omaha Steaks All Natural Seasoning
16 slices of Omaha Steaks precooked thin sliced bacon
32 each Tooth Picks
3 oz Maytag Blue Cheese
2 Tbsp Balsamic Vinegar Glaze (reduced Balsamic Vinegar)
2 Tbsp Minced Chives

Directions:
1. Preheat a cast iron skillet on high
2. Thaw and blot dry the Omaha Steaks Tenderloin Tips.
3. Season the Omaha Steaks Tenderloin Tips with the Omaha Steaks All Natural Seasoning.
4. Add the oil to the cast iron skillet and heat briefly.
5. Add the seasoned tenderloin tips the skillet and cook for 1-2 minutes while stirring. (Just long enough the sear the sides).
6. Quickly remove the tenderloin tips for the skillet and cool in fridge.
7. Thaw the bacon slices and cut in half.
8. Wrap seared tender tips with bacon and hold together with a tooth pick.
9. Stand the wrapped tender tips up on a sheet pan so that the bacon is on its side leaving some space in between.
10. Pack about 1 tsp of Maytag Blue Cheese in the center of the bacon. Cover pan with plastic film and refrigerate until service.
11. All of the above can be done up to 4 days before serving.
12. Preheat oven to 450 and heat the bacon wrapped tender tips for 5 minutes.
13. Remove from oven and transfer to serving plate.
14. Drizzle with Balsamic Vinegar Glaze and sprinkle with minced chives before serving.

3. Carnitas Nachos

Makes 8 piecescarnitas

Ingredients:
2 each 6″ Tostadas Flats
1 each Omaha Steaks Carnitas Roast
1/2 cup Grated Jack Cheese
1/2 cup Grated Cheddar Cheese

Garnish:
1 Tbsp. Chopped Cilantro
1/2 cup Shredded Lettuce
1/4 cup Pico De Gallo
1/4 cup Guacamole
1/4 cup Sour Cream
1 Each Cilantro Spring

Directions:
1. Preheat oven broiler.
2. Thaw and shred the Carnitas. Place in a small pan with juices.
3. Heat shredded Carnitas then spread evenly on the 2 Tostadas Flats.
4. Sprinkle with the grated cheese and place under oven broiler until cheese has melted.
5. Place nacho flats on a cutting board sprinkle with chopped cilantro and cut into quarters.
6. Arrange triangles on plate and mound shredded lettuce in the middle.
7. Place a scoop of Pico De Gallo, Guacamole and Sour Cream on the shredded lettuce.
8. Garnish with cilantro sprig and serve.






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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.



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