The Made in Oklahoma (MIO) Coalition has put a new twist on traditional Thanksgiving meals with recipes that will have your friends and family coming back for seconds.
And for a bonus, they offer a dressed-up recipe for steaks with seasonal ingredients.
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
Ingredients:
4, 8-ounce SteakhouseCertified.com Boneless Steakhouse Peppercorn NY Strip Steaks
1/2 cup dried porcini mushrooms
1 1/2 cups boiling water
2 tablespoons unsalted Hiland butter
1/2 cup shallots
1/2 cup red wine
1/2 cup beef broth
3/4 cup Hiland heavy cream
Instructions:
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 five 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 five 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 four to six inches from the heat source. After five 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:
4 tablespoons unsalted Hiland butter, softened
1/3 cup fresh chives, cut to one-half inch pieces
1/8 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon blue cheese crumbles
2 pounds Fingerling potatoes
Instructions 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 five 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
Ingredients:
2 packages Shawnee Mills Cornbread Mix
1 pound JC Potter Sage Sausage
1 large onion, diced
4 celery stalks, diced
3 cups soft bread crumbs (from a loaf of French bread or similar white bread)
2 teaspoons dried rubbed sage
¼ teaspoon pepper
2 large eggs, beaten
3 1/2 to 4 cups chicken broth
Instructions:
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.
Pecan Pie with Caramel-Pecan Topping
Yields one pie
Ingredients
1 Field's Pecan Pie, thawed
1 cup light brown sugar
2 tablespoons Griffin's white corn syrup
4 tablespoons Hiland butter
1/4 cup Hiland heavy whipping cream
1/2 cup chopped pecans
Instructions:
Remove Field's Pecan Pie from box, and set aside.
In a deep-sided saucepan or Dutch oven, heat sugar and corn syrup on medium-high heat. Cook, while stirring, until it comes to a boil. Turn heat to low, then quickly add butter and cream. Cook another five minutes on low heat, stirring occasionally. Remove from heat, and stir in pecans.
Pour topping over pie. Store in refrigerator until serving.
