February 12, 2012

We’ve been doing Omaha Steaks for our beef, burgers, and hot dogs for several years now. To me, they’re the Jimmy Buffett of the mail-order beef industry – what I mean is, they somehow identified a niche product and proceeded to drive a 16-wheeler through it. Jimmy does his Caribbean and Gulf of Mexico country/folk, Omaha Steaks does mail-order beef.

Like with any other product, with Omaha Steaks you have to be careful about what you buy: identify what they do best and avoid the rest. For us, we like being able to order smaller cuts of high-quality beef (for example, the 6 oz. ribeyes and tenderloins) that are out of this world. But just about everything they have is good, and the prices are comparable to what you’d get in the local supermarket. As a consumer, I respect the way they market themselves – once they get you through their “door” you’ll never lack for communication from them. Snail mail and e-mail, you’ll never feel lonely.

As they’ve expanded beyond beef, their quality has remained pretty much the same. Their beef lasagna dish for two is good, their pot roast is to die for, and their chateaubriand for two is a Christmas Eve staple in The Great White Shank’s household – even with three people you have enough for leftovers. The seafood they sell is excellent as well. What we’ve found you need to stay away from is the side dishes and desserts, which (I personally think) is where they make their money. They’re good, but they’re also expensive considering that a lot of times you can make the same dishes at home for much less.

Interestingly, they don’t make a macaroni and cheese dish – I bet it would be good. But then again, since I’ve been on my diet, I dream constantly about macaroni and cheese, even though it’s hardly one of my favorite dishes. Perhaps my body is trying to tell me something.

Am I rambling? Actually, come to think about it, I have no clue as to why I started this post to begin with…

Filed in: Uncategorized by The Great White Shank at 00:08 | Comments (3)
3 Comments »
  1. I have an amazing butcher shop by my house and that is the only place I go to buy excellent meats. As for the mac and cheese, I have a lobster mac and cheese recipe. Do you want it? YES do…you need this one.

    Comment by Jana — February 12, 2012 @ 5:33 am


  2. Ingredients

    Kosher salt
    Vegetable oil
    1 pound cavatappi or elbow macaroni
    1 quart milk
    8 tablespoons (1 stick) unsalted butter, divided
    1/2 cup all-purpose flour
    12 ounces Gruyere cheese, grated (4 cups)
    8 ounces extra-sharp Cheddar, grated (2 cups)
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon nutmeg
    1 1/2 pounds cooked lobster meat
    1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

    Directions

    Preheat the oven to 375 degrees F.

    Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

    Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

    Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

    Comment by Jana — February 12, 2012 @ 6:39 am


  3. Whoa, that sounds yummy! Looks like I need to try this. It’s on the grocery list. Thanks, Jana!

    Comment by The Great White Shank — February 13, 2012 @ 9:15 pm


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