OKLA. CITY —
With Thanksgiving right around the corner, you need a menu that will impress all your guests, from the in-laws to the kids table. The Made in Oklahoma Coalition has put a new twist on traditional turkey day meals with these delicious recipes that will have your friends and family coming back for seconds.
The coalition offers recipes for Peppercorn New York Strip Steaks with Porcini Cream Sauce and Chives Potatoes, Cornbread Dressing Muffins and Pecan Pie with Caramel-Pecan Topping.
Each of these three recipes includes ingredients from the Made in Oklahoma Coalition, including products from Shawnee Milling Company, Hiland Dairy Company, Griffins Food Company, Field’s Pies, JC Potter Sausage Company and National Steak and Poultry.
Peppercorn NY Strip Steaks with Porcini Cream Sauce and Chive Potatoes
Yields four servings
Four, 8 ounce SteakhouseCertified.com Boneless Steakhouse Peppercorn NY Strip Steaks
One-half cup dried porcini mushrooms
One and one-half cups boiling water
Two tablespoons unsalted Hiland butter
One-half cup shallots
One-half cup red wine
One-half cup beef broth
Three-fourths cup Hiland heavy cream
Preheat grill to medium-high heat.
To prepare mushroom pan sauce, place dried mushrooms in a bowl and combine with boiling water. Set aside for 5 minutes and then drain in a colander.
In a medium saucepan, melt butter and sauté shallots until soft. Add red wine, beef broth, mushrooms and simmer for about 5 minutes until sauce reduces to one-third of the volume. Set aside and grill the steaks while sauce is cooling.
Place steaks on grill rack about 4 to 6 inches from the heat source. After 5 minutes, flip steaks and continue cooking until desired doneness. Test doneness using instant heat thermometer. For the highest level of food safety, the internal temperature should be at least 160 degrees. Keep steaks warm while finishing the cream sauce.
Add three-fourths cup heavy cream to sauce mixture in the pan and return to stove for warming. Spoon mushroom pan sauce over steaks and serve with chive potatoes.
Ingredients for Chive Potatoes:
Four tablespoons unsalted Hiland butter, softened
One-third cup fresh chives, cut to one-half inch pieces
One-eighth teaspoon black pepper
One-fourth teaspoon sea salt
One tablespoon blue cheese crumbles
2 pounds Fingerling potatoes
Directions for Chive Potatoes:
In a large bowl, combine butter, chives, pepper, salt and blue cheese crumbles, and set aside.
If desired, with a channel knife, cut two intersecting strips around middle of each potato. Cover potatoes with cold water in a 5 quart saucepan and one teaspoon salt. Simmer uncovered until tender, about 20 minutes.
Drain potatoes in a colander and place in a bowl. Toss with butter mixture, and serve warm.
Cornbread Dressing Muffins
Yields 18 standard-size muffins
Two packages Shawnee Mills Cornbread Mix
One pound JC Potter Sage Sausage
One large onion, diced
Four celery stalks, diced
Three cups soft bread crumbs (from a loaf of French bread or similar white bread)
Two teaspoons dried rubbed sage
One-fourth teaspoon pepper
Two large eggs, beaten
Three and one-half to four cups chicken broth
Prepare Shawnee Mills Cornbread Mix according to package directions, making two pans of cornbread. Let cool, then in a large bowl, stir and tear the cornbread into crumbs.
In a large sauté pan, cook sausage, onion and celery over medium heat, stirring to break up sausage. Cook until sausage is browned, then drain.
Combine cornbread crumbs, white bread crumbs, sausage mixture, sage, pepper and eggs. Stir to combine. Add chicken broth, stirring until the mixture is uniformly wet but not soupy.
Take mounds of dressing, either using your hands or a large ice cream scoop, making balls to fit into a greased standard 12-cup muffin pan. Each scoop should generously fit into the muffin cups.
Bake at 350 degrees for 30 minutes. Remove from oven, and let sit in pan for 10 minutes.
Remove each muffin from pan, using a spoon or the tip of a knife to gently remove each. Let them cool on a cooling rack.