The Wine and Food Corner

Wohlner’s Ad Flyer for the Week of July 28th: Click HERE

Menu Suggestions Using Advertised sale Items

(As always, the advertised flyer sale items are underlined)

Get your Gaucho on with an Argentinean Asado

Asado—an Argentinean mixed grill meal with Chimichurri

Some countries identify with a national dish. Argentina identifies with a national meal—the Asado – which consists of numerous meats each served with the national sauce—chimichurri—an easy to make sauce of finely chopped parsley and garlic, olive or salad oil, salt, vinegar or lemon juice, and sometimes a few red pepper flakes, but not enough to make it hot.  Just whirl this up in a food processor or with a quick chop of your knife.  Other chimichurri ingredients may include green onion, finely minced carrot, oregano, cumin, thyme, lime juice, and, most controversially, cilantro. I suspect cilantro is not used in Argentina but as use of the delicious sauce migrated northward cilantro was introduced.

Chimichurri Sauce: Recipe

Everything’s better with Chimichurri sauce!

An Asado meal is comprised of numerous meats grilled over an open fire, each served in a traditional order, and all served with simple-to-make chimichurri sauce —yes all these meats in one meal:

• Grilled Provolone Cheese: A 6”wide x ¾”thick disk of Provolone is placed directly on the grill until it begins to melt and then transferred to a platter and served to guests with chimichurri and bread for all to enjoy while meats are cooked. I think beer and wine(Malbec) are involved here.
• Chorizo: The meal truly starts with chorizo sausage, chimichurri, on bread or bun. NOTE: Argentine chorizo is much like our Wohlner’s Italian Sausage, according to my Argentinean host, John Endrise, and very unlike Mexican Chorizo.  Then onto
• Flanken cut Short Rib: Grilled and served, of course, with chimichurri, followed by

• Beef Steak: Typically this course is grilled sliced flank steak (vacio), but I’m thinking Sirloin or London Broil, cooked rare and then sliced, would be deemed appropriate by any gaucho.
• Chicken Breast: Since chicken is much more expensive than beef in Argentina, if an valued guest is present then chicken breast would be served as it is considered lavish. Often the chicken breast is stuffed with ham and cheese, wrapped in bacon, grilled, and served with chimichurri.

You don’t need to serve all those meats at one meal like Argentineans’ do, but it does show that chimichurri is good with any meat.  A mixed grill is fun, interesting, and provides a variety for your guests.

An Asado meal usually includes bread, lettuce salad, tomatoes, grilled corn, and possibly potatoes. The wine of choice would be Malbec, but Placido Chianti Classico would be good, too. Dessert would be fresh fruit (sliced pluots, fresh strawberries, sliced watermelon) or flan.

Leftover Gaucho Steak:  There will be leftovers, and chimichurri sauce is a fantastic sandwich condiment.  My mouth is watering for sliced rare London broil steak or sirloin steak on crusty Wohlner’s sourdough bread slathered with chimichurri.

Invite some friends over for your Asado.   Gaucho attire optional.

Dinosaur Pluot

Pluot Q and A:

Q: What are Pluots:

A: Pluots are a hybrid cross consisting of roughly 75% plum and 25% apricot. They tend to be more flavorful than plum and sweeter than an apricot. The Dinosaur Egg Pluots on sale this week are very sweet and juicy and slightly firm with reddish or pinkish flesh.

Q: What can I do with Pluots besides eat them?

A: Here are 9 things to do with Pluots:

1) Honey Mustard Grilled Pluots and Pork Chops: Mix parts honey and Dijon mustard. Cut Pluots in half. Place Pluots and America’s Cut Pork Chops on a grill and baste with the honey mustard mixture.

2) Pluot Salad: Add sliced Pluots to Dole Classic Iceberg Salad Mix, diced tomato, sliced strawberries, and Girard Raspberry Salad dressing or balsamic dressing.

3) Pan seared Chicken Tenders with Pluot Sauce. Substitute Chicken Tenders for  in this recipe, and reduce cooking time to 2 minutes per side:  Recipe

4) Pluto Salsa on Pork Chops, grilled Chicken Breast, or Basa Fish: Substitute diced Pluots for tomatoes in your favorite salsa recipe with diced green onions, cilantro, diced red onion, minced chili pepper, and lime juice.

5) Broiled Bruleed Pluots: Slice Dinosaur Pluots and place in baking dish. Sprinkle with brown sugar and place under the broiler. Serve with vanilla ice cream.

Pluot Clafouti

6) Pluot Clafouti: For breakfast or dessert: Substitute pitted Pluot halves for cherries in this RECIPE

7) Pluots sprinkled with sugar, grilled and served with vanilla ice cream.

Broiled Pluots with Zabaglione

Broiled Pluots with Zabaglione: Recipe

Pluot Tart with Pillsbury Pie Crust

9) Pluot (or Plum) Tart: Start by buying a frozen pie crust(or make one).  Remove frozen Pillsbury crust from pie tin; lay pie crust flat on a jelly roll sheet. Prick well with a fork. Blind bake pie crust per package directions.

Streusel like sugar mixture:

½ cup sugar

3 Tbsp all purpose flour

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

Mix the above ingredients to make sugar mixture, sprinkle ¼ of mixture on cooled baked pie crust, arrange 1 pound of sliced Pluots on crust, sprinkle with remaining sugar mixture, dot with 2 TBLS cold butter. Bake for about 35 minutes until it bubbles. Remove from oven and allow to cool.

Taco Time: A Weeknight Meal or Weekend Party with Amigos

Create your own Taco Party with Tacos, Tostados, and Taco Salad. This can be a very fun weeknight family dinner. Or, if you prep everything ahead of time this can be a very easy weekend party with friends that you can enjoy.  Much of what you need is on sale(underlined)

Here is what you need:

Wohlner’s Ground Beef

Taco Bell Taco Shells 12 pack

Taco Bell Seasoning Mix

Taco Bell Salsa Con Casa

Taco Bell Refried Beans

Taco Bell Taco Sauce

Tomatoes—diced

White Onions-diced

Iceberg Lettuce-Shredded

Dole Classic Iceberg Salad Mix

Canned Black beans Drained

Doritos Nacho Chips

Sour Cream

Kraft Shredded Cheese –Mexican blend or a Cheddar/Colby blend

Soda Pop and Beer—or go BYOB

Watermelon for dessert

1) Heat Taco Bell Refried Beans. Place in a serving bowl, top with shredded cheese,  a little salsa or taco sauce, and then garish with some diced tomato and diced white onion.

2) At the same time brown Wohlner’s Ground Beef and season with Taco Bell Taco Seasoning as directed on package.

3) Dice tomatoes and onions; shred or dice Iceberg lettuce. Set each in its own bowl for guests to make tacos.

4) Allow guests of family to make their own tacos.

5) Tostadas: Spread warm refried beans on flat tostada shells, top with grated cheese then lettuce, tomato, diced onion, sour cream, and some taco sauce.

6) To make Taco Salad place Dole Classic Iceberg Mix drained canned black beans in a large bowl or salad bowl. Place crushed nacho flavored Doritos over lettuce mix, top with seasoned ground beef, add diced tomatoes and diced onions, pour some taco seasoning over the top. Then add cheese and sour cream and decorate with some diced tomatoes.

Mucho Gusto

Copyright 2010 Frank Hronek

Wohlner’s Ad Flyer for the Week of July 21st: Click HERE

As always, the advertised flyer sale items are underlined

Jazz on the Green,  Thurs, July 22, playing this week are The Sugar Thieves. With their sultry blues roots foundation and upbeat dance-abilly groove, the Sugar Thieves will steal the sweetness right out of your bowl. Mutual’s Midtown Crossing, 32^nd and Dodge.  Venue opens at 5:00, music starts 7:00 .  3 hours free parking in the 2parking garages.  3 other parking lots for free.

The Sugar Thieves

Wohlner’s Booth at Jazz on the Green: Preorder your Jazz on the Green dinner and snacks by calling Wohlner’s Deli 551-6875. Your order will  be delivered to Wohlner’s booth at the concert.   The booth will also sell Mike’s selection of 2 chilled whites and 2 reds(all are good wines with screwtops) plus beer and soda pop –no preorder necessary for these beverages.)

Jazz  on the Green Snack Ideas: Because Jazz on the Green is all about snacks and wines with friends, here are some suggestions

· Spanish Manchego Cheese—a semi soft cheese (pair with tempranillo wine)

· Mahon Curado Cheese served crackers or sliced Wohlner’s Baguette

· Bacon wrapped Manchego Cheese stuffed dates  (the perfect bite).  Bake at 350f until bacon is cooked.  Serve warm or cold.

· Tostitos Chips and Desert Pepper Salsa and/or Wohlner’s Mama Hoots Salsa

· Caesar Orchietta Pasta Salad in the Deli

· Southwest Penne Pasta Salad

· Homemade Antipasto from our Deli Case

· Washington Bing Cherries

· Peppadew Peppers –serve stuffed with Boursin, Herbed Cream Cheese or Shrimp, or in a spread, see recipes below

Jazz on the Green wine suggestions available at the store—4 on sale at $8.99 and screwtops

· White Knight Viognier–savin’ the world from the tyranny of Chardonnay

· Belle Vallee Pinot Gris, Oregon

· Lesse Fitch Merlot

· Bishops Peak Rock Solid Red

· Tempra Tantrum Tempranillo/Grenache-a lighter bodied full flavored dry red for summer. Screwtop.  NOT on sale but I like it!

· Warnstiener Beer—Premium German Beer

Jazz On the Green Dessert of the Week:

Cream Cheese Swirl Brownies

Cream Cheese Swirl Brownie Recipe

· 1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix, plus the 1/3 C. vegetable oil, 1/3 C. water and 2 eggs as directed on box

· 1 (8 oz) Crystal Farms cream cheese, softened

· 1/3 cup sugar

· ½ teaspoon vanilla

· 1egg

· ½  cup semisweet chocolate chips

1.Heat oven to 350ºF. Grease bottom only of 13×9-inch pan with shortening or cooking spray.

2.In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike brownies, using spoon, until well blended. Spread in pan.

3.In another medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.

4.Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.

5.Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store tightly covered and, if desired, in refrigerator.

Success:  If using a dark or nonstick pan, shorten the bake time by 3 minutes. If using an insulated pan, lengthen the bake time by 5 minutes.

How-To : Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 15 to 20 seconds.

Wine pairing for Cream Cheese Swirl Brownies:  Both a light and refreshing chilled Moscato (about 6%-7% alcl.), and the Lesse-Fitch Merlot would pair well.

Boneless Chicken Breast stuffed with Manchego Cheese,  Prosciutto and Peppadew Peppers

INGREDIENTS:

6 boneless, skinless chicken breast halves (about 2 ½ lbs.)

6 thin slices Prosciutto

6 Tbsps. shredded Manchego cheese

1 Tbsp. paprika

6 Tbsps. olive oil, divided

1 cup dry white wine

2 cups Peppadew Peppers (or piquillo peppers), diced

1 cup Spanish Olives, drained.

¼ cup chopped parsley

DIRECTIONS:

1. Between 2 pieces of waxed paper or plastic wrap, pound each chicken breast ¼-inch thick. Place on a flat surface, skinned side down. Top each breast with 1 ham slice and 1 Tbsp. of cheese; press firmly to adhere. Fold each breast in half crosswise and secure with toothpicks. Sprinkle both sides of the chicken breasts with paprika.
2.  In a large skillet, heat 3 Tbsps. of olive oil until hot. Add 3 chicken breasts; cook until lightly browned on both sides and just cooked through, about 5 minutes. Transfer chicken breasts to a platter; remove toothpicks and cover loosely with foil to keep warm. Repeat with remaining chicken breasts.
3.   Add white wine to the drippings in the skillet; bring to a boil, scraping up any browned bits. Add reserved olives and simmer 1 minute. If sauce looks dry, add 2 Tbsps. of water. Stir in peppers and remove from heat.
4. To serve: Divide olive/pepper mixture evenly among six plates. Top each with a chicken breast. Sprinkle with chopped parsley and serve with rice.SERVINGS:6 servings

Barcelona Cheeseburger

Barcelona Cheeseburger with Manchego Cheese, Olive Tapenade Spread, and Prosciutto ham.

Allow about 1/3 to ½ pound of Wohlner’s ground beef per hamburger.  Season meat with black pepper Make two thin patties for each burger, place grated Manchego Cheese on top of one pattie, then place second pattie on top and seal the edges of the burger.  Cook burger to the desired doneness, place on toasted Wohlner’s hamburger bun, spread burger with a generous amount of Wohlner’s black olive tapenade,  minced dried figs(optional), a slice of Prosciutto (in place of Iberian Jamon), and an optional slice of Hot House Tomato.

Note: In lieu of the Prosciutto you could cook a few bacon strips, and then stuff each burger with some bacon as well as the Manchego.

Note #2:  A crazy idea hit me, what if you stuffed a Manchego Cheese and Peppadew Pepper inside the burger, hmmmm?

Bacon Wrapped Cornish Game Hen

Mushroom-stuffed Cornish Game Hens Wrapped in Bacon.  Cornish Game hens are great because they make a dinner look so formal.  Everybody gets their own Game Hen on their plate.  This recipe makes them even better by stuffing each bird with mushroom duxelle( button mushrooms, shallots, and garlic sautéed in butter then stuffed under the skin of the bird), and wrap each bird with bacon.  Because Cornish Game Hens are small they cook fast,  in 30 to 40 minutes.  Recipe HERE Pair with Viognier or Merlot

Bone-in Pork Rib Chop or Boneless Loin Chop stuffed with Mushroom Duxelle.  Duxelles is a classic mushroom seasoning  to accompany meats—it really makes beef tenderloin taste even better.  Here we’re stuffing in a pork chop to add flavor and moistness.

Make a slit in the side of each pork chop and open up a pocket inside.  Spoon some duxelle (recipe below) into the pocket you created.  Then season stuffed pork chop with salt and pepper and pan fry or grill as you choose.

btw, extra  thick Bone-in Pork Chops are my preference.  With the thick ones I suggest searing first and then moving to the oven or to a less hot part of the grill to finish cooking.  Cook to an internal temperature of 155f-160f

Classic Duxelle Recipe

· 8 to 10 ounces of white mushrooms or cremini mushrooms , about 2 cups

· 2 Tablespoons to butter

· ¼ cup minced shallots or minced yellow onion

· ¼  teaspoon of salt

· 1/8 teaspoon of pepper

· Optional 1/8 teaspoon dried thyme

· 2 tablespoons of dry white wine or white vermouth

1. Rinse and thoroughly pat dry mushrooms before using a food processor or sharp knife to finely mince.

2. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in minced mushrooms and simmer for 7-10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.

3. Use soon, or store in refrigerator for a few days,  or freeze.

Pan Grilled Lamb Shoulder Chops

Pan Grilled Lamb Shoulder Chops with Dijon Mustard and Rosemary:  Usually lamb shoulder chops are oven braised for a few hours, but I think it’s too hot to cook that way  right now, so try this pan grilled recipe that won’t take very long.  Dijon Mustard and Rosemary and Garlic are classic seasonings for any lamb, and it works here.  You could possibly serve with some Wohlner’s Deli Black Olive Tapenade to make this dish in the style of Provencale. Recipe HERE The Placido Chianti Classico and the Perrin e Fils Rhone would both pair very well with this.

Hawaiian Teriyaki Glazed Mixed Grill Party—.  Invite a bunch of  people over and have a big party –there’s something for everyone with this mixed grill.  The trick, especially with the chicken, is to brush on the teriyaki sauce towards the end.  I like to use Lawry’s Teriyaki Glaze with Pineapple Juice.

Teriyaki Whole chicken legs—the chicken is going to take the longest to cook–about 40 minutes, and everything else will cook fairly quickly-about 10 minutes.  So the game plan for timing this whole mixed grill is to oven bake the chicken legs(without teriyaki) at 350f for about 40 -45 minutes until just done (internal temp of 170f-175f), that way you are assured they are safely cooked through.   Allow the chicken to rest and cool slightly.  Then when you’re ready to grill everything else put the precooked chicken on the grill with the other meats and give the chicken some great grill flavor and baste with teriyaki sauce. With 10 minutes on the grill it will taste like it was only cooked on the grill.

Teriyaki Glazed Salmon –lightly oil the fish, and cook skin side down, brush with teriyaki and cook until just flaky, there still should be some pink in the middle.

Teryaki Boneless Chicken Breast—some people prefer white meat, so include a little chicken breast.

Teryaki Pork Chops

Hawaiian Brat Skewers—pieces of Brat alternated with pieces of fresh pineapple and Peppadew Peppers, all brushed with Lawry’s Teriyaki Glaze with Pineapple Juice.

White Mushroom Skewers –lightly oil the mushrooms with some canola oil.  Yep, brush these too, with teriyaki.

Also serve grilled local corn on the cob and grilled watermelon wedges.

Now that’s a party!!!

Peppadew Peppers

Peppadew Peppers come from a random mutation in the fields of South Africa. This little red pepper is so sweet and cherry-flavored that you’ll swear it’s been soaked in Kool-Aid. And while there’s a burst of sweetness on the front, the peppers have a pleasant bite on the back end. I imagine that stuffed with buffalo mozzarella and a bit of ham and basil these are divine. Peppadew Peppers are wonderful stuffed with Goat Cheese or Boursin Cheese

Boursin  Stuffed Peppadew Peppers

· 1 package Boursin Garlic and Fine Herbs cheese

· 3 Tbls creme fraiche or sour cream

· 20 Peppadew Peppers –in the deli (or in jars)

· diced chives (for garnish)

Mix the Boursin and the creme fraiche together thoroughly. Place the mixture in an icing bag or ziploc bag with the end cut to stuff the Peppadews. Fill evenly until all peppers are done and top with a sprinkle of the chives.

Stuffed Peppadew Peppers stuffed with seasoned herbed Cream Cheese

· 8 oz Crystal Farms Cream Cheese (or 5  ounces of goat cheese and 3 oz Mascarpone

· 1/2 teaspoon sherry vinegar

· 1 1/2 teaspoons olive oil

· 2 tablespoons heavy cream or sour cream

· 1 1/2 teaspoons finely chopped shallot

· 1 1/2 teaspoons finely chopped chives

· Kosher salt and freshly ground black pepper

1. Drain the Peppadew Peppers(about 1 cup), reserving the brine

2. Using a mixer with a paddle attachment, combine the cheese, vinegar, olive oil and cream. Beat until smooth. Stir in the shallot, chives and salt and pepper to taste. Refrigerate for up to 3 days.

3. To stuff the peppers, spoon the goat-cheese mixture into a pastry bag fitted with a medium star tip( or in a zip lock plastic bag and snip a corner); pipe into the peppers. If necessary, refrigerate the filled peppers for up to 4 hours, removing them from the refrigerator about 20 minutes before preparing the cocktails.

Peppadew Cheese Spread for crackers or Wohlner’s Baguette bread rounds.  Don’t want to stuff peppers?  Place all the ingredients in the above recipe, plus 10 diced Peppadews, into a food processor and process until the peppers are fine pieces.  Serve with crackers, cucumber slices or slices of Wohlner’s Baguette

Cucumber Slices with Cream Cheese, minced chives and Peppadew slices

Shrimp Stuffed Peppadews –This recipe is simple and rather quick to make.  When you look at recipe  it may scare you, but it’s very simple and fast.  Recipe HERE

More things to do with Peppadews

· Add on top of a lettuce salad

· Put some diced peppadew in any pasta salad to add a little zip

· Put some in coleslaw

· On a sandwich-roast beef, turkey, tuna fish, or grilled Manchego Cheese sandwich

· On deviled eggs

· In scrambled eggs or an omelet

· And one more…………………………The

Peppadew Martini

Cocktail of the Week:  The Peppadew Martini

· 2 lime wedges and pinch of salt

· ice

· 1.5 oz gin (or infuse vodka with peppercorns, juniper and allspice berries—congrats you just made gin)

· 1 oz. of brine drained from Peppadew Peppers

· Lemon Lime Soda

· Seltzer or club soda

· Garnish with stuffed Peppadew Pepper (See recipe above)

To make one cocktail: using a muddler or the end of a spoon, muddle 2 lime wedges with a pinch of salt in a cocktail shaker. Fill the shaker with ice and add 1 1/2 ounces infused vodka and 1 ounce brine. Shake well, strain into a chilled 6-ounce martini glass and top off with equal parts lemon-lime soda and seltzer. Garnish with 1 or 2 of the Peppadew Peppers (preferably stuffed with herbed cream cheese) on a skewer. Repeat to make each additional cocktail.  (adapted from  New York Times)

On a hot summer night this Peppadew Martini would also be good on the rocks in an 8 or 10 ounce glass.

The White Night—”Saving the world from the tyranny of Chardonnay!” That alone made me want to support the cause and grab a bottle of this Viognier. It’s a wheat colored, almost clear. I get aromas of Apricot, Pear, Green Apple and Organic Rice Cake, subtle Honeycomb and Key Lime Pie with hints of Clove and Sweet Flowers. Flavors of Apricot, Green Apple and Clove with a hint of Lemon on the palate all the way through to the finish. Medium sweet, lots of ripe fruit on the mid palate with crisp acidity.

Lesse-Fitch Merlot with a way cool peel off closure—

it’s not a cork it’s a ZORK!

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Copyright 2010-All rights reserved-Frank Hronek

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 TIZER:  Thursday, July 15, 2010  • 7:00 PM
Turner Park at Midtown Crossing

This talented “Best New Jazz Artist” nominee, who last played in Omaha in 2007, self-produced and released his first three solo keyboard recordings by the age of seventeen. Since then he’s appeared at premier venues across the country and has sold more than 90,000 recordings, receiving acclaim in the industry’s most respected publications.

Last week’s  Jazz on the Green at Midtown Crossing was a huge success! Perfect weather, great music, lots of fans and great food and drinks from Wohlner’s.   An estimated 7,000 people were in attendance!  Join us again on Thursday us for week 2!

Wohlner’s Booth at Jazz on the Green: Beer, Wine, Pop, and Water for sale at booth

Wine’s available by the bottle—4 quality wines with screwtops

Billa Vallee Pinot Gris, Oregon, chilled white

Clarksburg White Night Viognier, chilled white

Leese-Fitch Merlot

Bishops Peak Rock Solid Red, Paso Robles, CA—

           (46% cab 29% syrah, 22% cab franc, 3% petite sirah)

Your Dinner Delivered to Jazz on the Green: Wohlner’s will make snacks and  Boxed Dinner for you to pick up at Wohlner’s Booth at Jazz on the Green. Call the deli at Wohlner’s and place your order: Must preorder: 402-551-6875

Cheese and Meat Plate  with Wohlner’s Baguette

Mama Hoot’s Salsa, Wohlner’s Guacamole, and Chips

Boxed Sandwich (Roast Beef, Turkey, or Ham), with Fruit and Cookie

For Wine and Food suggestions to buy at Wohlner’s Store: Click  HERE

Free Parking at Jazz on the Green: Map: Click HERE for map a numerous free parking lots. 3 free parking lots nearby and 2 Parking Garages

Parking Garages: Midtown Crossing offers convenient and secure parking for more than 3,000 vehicles. Two parking garages are easily accessible from 33rd, Farnam and Harney Streets. In both garages, the first three hours are free, and visitors pay only $1 for each hour thereafter (with a maximum fee of $6).

RULES for Jazz on the Green

Blankets, chairs, and outside food and drink are welcome!

Beer, Wine, and Champagne are Allowed

• NO Tents. (They affect the site lines of other guests.)

• NO Stakes. (They present a tripping hazard.)

• NO Open flames. (i.e., no grills, hibachis or citronella candles)

• NO Hard liquor. (Only beer, wine and champagne are allowed in Turner Park)

Seating in the center bowl of Turner Park, the circular area with a direct view of the stage, will be permitted beginning at 5 PM. The green spaces outside the bowl will be available before 5 PM on the day of the concert.

Parking: Midtown Crossing offers convenient and secure parking for more than 3,000 vehicles. Two parking garages are easily accessible from 33rd, Farnam and Harney Streets. In both garages, the first three hours are free, and visitors pay only $1 for each hour thereafter (with a maximum fee of $6).

Wohlner’s Ad Flyer for Week of July 14th: Click HERE

As always, the advertised flyer sale items are underlined

Crowd of 7,000 at last week’s Jazz on the Green

Summer events keep on coming!

Jazz on the Green Thursday , July 15^th. Pre-order your wines and food from Wohlner’s and pick it up at our booth at Jazz on the Green.  We also sell 4 wines, beer, pop, and water at the booth. Details about Jazz on the Green and our booth are on the blog and on Facebook. Click HERE for Jazz on the Green news, times, and rules.

Call the deli (551-6875) and pre-order a picnic plate with Cheese and Meat Plate with Baguette, or a Guacamole and Hoots Salsa with Chips, or  a Boxed sandwich dinner with fruit and cookie.  You pick up your order at Jazz on the Green. Click HERE for details

Mike’s 4 wine selections, beer, pop and water will be sold at Wohlner’s Booth at the event—no need to pre-order those.

Now for this week’s Jazz on the Green Wine Suggestions by Frank:  Unlike Mike’s 4 wine Suggestions, these are not available at the event and must be purchased at the store:

• 75 Wine Company’s Sauvignon Blanc—crisp and refreshing white wine. Chill
• Lunetta Prosecco—a dry and sparkling Italian white, refreshing and festive. Chill
• Umberto Flore Moscato-semi sweet Italian white, floral, peach, naturally low alcohol. Chill
• Leonard Kreusch Auslese—crisp and acidic with a bit refreshing sweetness of granny smith apples. A great summer wine. Chill
• d’Arenberg Shiraz Grenache—a nice spicy summer wine for a red wine drinker. The Grenache lighten ups the Aussie Shiraz.
• TempraTantrum –60%Tempranillo/40% Cabernet
• Frank cheated in making these selections since he had help from Mike this week
• We’ll have different suggestions every week.

Jazz on the Green picnic food ideas from Wohlner’s shelves and deli:

Besides Jazz on the Green, these items will make a quick, easy and delicious summer meal and for entertaining friends.

• Boursin Cheese on crackers or spread on sliced Wohlner’s Baguette bread. Bourisn is creamy and smooth and completely spreadable. My fav is the garlic/herb Boursin.
• Valfrais Cheese, another spreadable cheese perfect for a picnic.
• Washington Bing Cherries. Everybody Loves cherries; they’re in season and on sale.
• Strawberries and Robert’s Sour cream and brown sugar frit dip(Recipe: Mix 3 TBLS of brown sugar in a 16 oz container of Robert’s Dairy Sour Cream. Mix well so there are no lumps of sugar, a dash of cinnamon optional, as is a 1 TBLS of St. Dalfour Apricot Fruit Spread.
• Guacamole and Chips: Avocados are sale so make a simple Guacamole and serve with some tortilla chips. Here is a simple recipe with avocados and a fresh Tomato : Guacamole RECIPE, or buy Wohlner’s Deli Guacamole.
• 2 Wohlner’s Deli Salads—Wild Rice Salad, and Rotini &Caesar Raditore Pasta Salad
• Wohlner’s Grilled Chicken Salad in deli case–serve on crackers, bread rounds or make a sandwich
• Chilled Shrimp Escaveche from the Deli case with crackers
• Dessert: Grab some frozen Éclairs, by the time you’re ready for dessert they will be thawed.
• Death By Brownie: Use a box mix and make a simple quick yet decadent topping that’s deadly good, and so simple . See recipe below.

Sirloin Pork Roast—This is a great roast that is underappreciated. Sirloin Pork Roast is moister, richer colored, and fuller flavored than center cut pork loin. It is fully cooked when it reaches 160f (165f is a more well done if you prefer–after that it gets dry.) Grill or oven-roast a sirloin pork roast to an internal temperature of 160f, or up to 165f, remove from heat and let rest 8 minutes before slicing. Serve warm as a pork roast dinner. Use the leftovers for Chop Suey/Chow Mein with chopped celery. I like cold pork roast sandwiches, salted, and with tangy Miracle Whip (or mayo, your choice.). Or use the leftover to make Pork Sirloin Tacos or Wraps, see next item.

Roasted or Grilled Pork Sirloin Roast Wrap with Mango Guacamole : Then serve slices of roasted pork sirloin in a flour tortilla wrap with the Mango Guacamole found in this RECIPE.

Baha Basa Fish Tacos: We did a Basa Fish Taco recipe here for Cinco de Mayo. For a twist let’s use some chipotle sour cream this time

Chipolte Sour Cream

· two canned chipotle peppers, mince

· 16 ounces of Robert’s Sour Cream

· Pinch of salt

Place all 3 ingedients in a blender and mix well.

Main Ingredients

1 pound or more of Basa filets.

Shredded Cabbage (Red cabagge because it looks colorful.)

Diced tomato

Chopped Cilantro

Green Onions

Lime wedges

Flour Tortillas

Marinade:

1 teaspoon kosher salt

1 teaspoon black pepper

2 teaspoons cumin

2 cloves of garlic

1 big handful of fresh cilantro

Zest of one lime

Zest of 1/2 lemon

Zest of ½ orange

1/3 cup tequila

Place all ingredients in blender or food processor and blend.

Place 1 pound of Basa Fish Filets in zip lock bag, add the marinade . Set aside for 15 to 30 minutes. Then pan cook or grill fish for about 4 minutes per side.

To make a taco: Place some cooked fish on a tortilla, spread some Chipotle Sour Cream on the fish, add some chopped cabbage, tomato, cilantro, squirt some lime wedges onto the cabbage, and finish with green onions.

Serve with Molson Beer, or Modelo Beer

Grilled Sirloin Steak Dinner. Sirloin steak is one of the best tasting steaks, probably my favorite. Since it’s very lean it is best to cook rare or medium rare to preserve the tenderness and big flavor.

• Sirloin steak simply seasoned with coarse kosher salt, coarse Tellichery Black Pepper, and a tiny bit of garlic powder.
• Steak Mushrooms sautéed in a pat of butter, do not season until the sauté process is done, Then a season with pinch of salt and pepper –that’s all that is needed.
• Sliced Tomatoes lightly spread with Boursin herb Cheese —you won’t believe good this is!!!
• Green beans–grilled or sautéed fresh, green . First cut off ends. Then blanche in boiling water for 4 minutes, then place in ice water to stop the cooking (you can do that well ahead of time so the final cooking goes very rapidly). Next sauté the beans in a little olive or canola oil(or toss a little oil and grill). Finally, season with coarse black pepper, sea salt, and drizzled with balsamic vinegar. Simple and fast, yet elegant and flavorful.
• Texmati Rice Mix.
• Wine, Cannonball Cab, StumpJump Shiraz, or d’Arnberg Shiraz-Grenache
• Dessert: Pepperidge Farm 3 Layer Cake and Edy’s Ice Cream.

Make your own frozen snacks-for when it’s hot and you want a little something:

• Frozen Seedless Grapes
• Frozen Snicker’s! I cut a Snickers bar into 3 or 4 pieces, place in a sandwich bag and toss in freezer. Then just grab a one piece for a small little snack. Did you know that Snicker’s have a low glycemic index score—they don’t raise your blood sugar very much—the same glycemic index as an apple or orange. Sounds crazy yet true. HERE is one of many sources to verify that. Still don’t believe it, well check out the South Beach Diet website, under snacks: HERE. Point is snickers don’t spike your blood sugar and cause you to crash your blood sugar levels and run to eat even more food to stem the crash. Snickers are lower glycemic index than grapes—go figure. btw, Death by Brownie is NOT low glycemic index. Remember, Grasshopper, all things in moderation, even moderation.

Death By Brownie: The Myth. The Recipe.

This is so easy, so simple, so decandent.  So heavenly that it must be from a church cookbook.

Ingredients:

• One box brownie mix, plain or with chocolate chips( or your favorite brownie recipe)
• 1 can Eagle Brand Sweetened Condensed Milk , 14oz.
• 1 bag semisweet chocolate chips
• 1.5 teaspoons of vanilla extract
• 1/3 cup chopped pecans( or hazelnuts/filberts)

Simply start by making your favorite plain or chocolate chip box brownie mix for 13” x 9” pan and bake as directed on box.

Make topping just before brownies finish baking:  Warm condensed milk in a saucepan, stir in chips until nearly all melt. Remove from heat, stir until all chocolate chips are melted. Spread the chocolate topping on pan of warm brownies, sprinkle with chopped nuts.

Allow to cool before cutting.

Death by Brownie with extra nuts and chocolate chips on top

Clafouti aux Cerises – Fresh Cherry Clafouti for breakfast or brunch or dessert

Cherry Clafouti—this is an great breakfast or brunch item. And it’s the easiet dessert I’ve ever cooked. We wrote about this last year in honor of Julia Childs. Last week Alton Brown, Good Eats, made it on Food TV:  Recipe on our Blog

Recipe:

• 1 Pound fresh cherries, stems removed but leave pits in

• Butter to coat the skillet

Preheat oven to 400 degrees.  Coat a 12” skillet with butter, put all the cherries in the skillet .

• 3 eggs

• 1/2 c. whole milk

• 1/2 c. sour cream

• 1/2 c. sugar

• 1/2 c. flour

• 1 tsp. vanilla

Place all other ingredients into a blender and blend for 30 to 40 seconds.  Pour this batter over the cherries in the skillet.  Place in a middle rack of the oven and bake for about 30 minutes, until a tester skewer or toothpick come out clean.

If you have an 9” skillet reduce the cherries to 12oz., and reduce the milk, sugar, sour cream, and flour to 1/3cup each.

Image used by permission: extremecookingblog.com

TIZER:  Thursday, July 15, 2010  • 7:00 PM
Turner Park at Midtown Crossing

This talented “Best New Jazz Artist” nominee, who last played in Omaha in 2007, self-produced and released his first three solo keyboard recordings by the age of seventeen. Since then he’s appeared at premier venues across the country and has sold more than 90,000 recordings, receiving acclaim in the industry’s most respected publications.

Last week’s  Jazz on the Green at Midtown Crossing was a huge success! Perfect weather, great music, lots of fans and great food and drinks from our many vendors! An estimated 7,000 people were in attendance!  Join us again on Thursday us for week 2!

Wohlner’s Booth at Jazz on the Green: Beer, Wine, Pop, and Water for sale

Wine’s available by the bottle—4 quality wines with convenient

Billa Vallee Pinot Gris, Oregon, chilled white

Clarksburg White Night Viognier, chilled white

Leese-Fitch Merlot

Bishops Peak Rock Solid Red, Paso Robles, CA—

(46% cab 29% syrah, 22% cab franc, 3% petite sirah)

Your Dinner Delivered to Jazz on the Green: Wohlner’s will make a Boxed Dinner for you to pick up at Wohlner’s Booth at Jazz on the Green. Call the deli at Wohlner’s and place your order: Must preorder: 402-551-6875

Cheese and Cracker Plate

Smoked Salmon Plate,

Boxed Sandwich, Fruit, Chips, Cookie: Roast Beef, Turkey, or Ham

Free Parking at Jazz on the Green: Map: Click HERE for map a numerous free parking lots. 3 free parking lots nearby and 2 Parking Garages

Parking Garages: Midtown Crossing offers convenient and secure parking for more than 3,000 vehicles. Two parking garages are easily accessible from 33rd, Farnam and Harney Streets. In both garages, the first three hours are free, and visitors pay only $1 for each hour thereafter (with a maximum fee of $6).

RULES for Jazz on the Green

Blankets, chairs, and outside food and drink are welcome!

Beer, Wine, and Champagne are Allowed

• NO Tents. (They affect the site lines of other guests.)
• NO Stakes. (They present a tripping hazard.)
• NO Open flames. (i.e., no grills, hibachis or citronella candles)
• NO Hard liquor. (Only beer, wine and champagne are allowed in Turner Park)

Seating in the center bowl of Turner Park, the circular area with a direct view of the stage, will be permitted beginning at 5 PM. The green spaces outside the bowl will be available before 5 PM on the day of the concert.

Parking: Midtown Crossing offers convenient and secure parking for more than 3,000 vehicles. Two parking garages are easily accessible from 33rd, Farnam and Harney Streets. In both garages, the first three hours are free, and visitors pay only $1 for each hour thereafter (with a maximum fee of $6).

Wohlner’s Ad Flyer for Week of July 7th: Click HERE

When I scanned this week’s flyer I got excited over three of my favorite things: Thick Wohlner’s T-Bone Steaks, Cannonball Cab, and Pimm’s Cup. If you’ve never had Cannonball Cab or Pimm’s Cup, you must try both. Pimm’s Cup is an iconic and ultimate summer drink!! Plus there are a Wine Tasting on Thurs., Farmers Markets, on both Sat. and Sun.,  a Saturday night concert at Aksarben, and this Thursday is the first Jazz on the Green at Mutual’s Midtown Crossing. Summer food and fun are just starting to sizzle.

As usual, the advertised flyer sale items are underlined

Midtown Crossing’s Turner Park

Jazz on the Green at Midtown Crossing starts this Thursday—-Picnic Ideas

If you were one of the 90,000 people who had fun at Memorial Park on Friday then you should be looking for more fun at Jazz on the Green. You should also be excited about Jazz on the Green’s move to its new home—the expansive green lawn between Dodge and Farnam on the east side of the Mutual Midtown’s Turner Park. This is a great setting which forms a nice music venue which slopes down to the band. You face the east so the evening sun is to your back and blocked by the tall condos. 7:00pm Thursdays, weekly through August 12th.

Call the deli (551-6875) and order a picnic plate with Cheese and Crackers, smoked salmon plate, beer, pop, and wine —you can pick up your order at Jazz on the Green.  (For wine ideas look at Jazz on the Green Wine Suggestions below.  We’ll try to make new wine suggestions every week.)

Select some picnic ideas for Jazz on the Green to make up yourself

• Campignon Double Cream Cheese and Cambazola Triple Cream—Spread these rich and creamy cheeses on Kebbler Club Crackers or thick slices of crusty Wohlner’s Baguette.
• Fruit Plate: Strawberries, Rainer Cherries, Seedless Green Grapes and Cherub Tomatoes.
• Cold Boiled Jumbo Shrimp with cocktail sauce or dipping sauce  (Sauvignon Blanc!)
• Cold Chicken on its Stick (Drumsticks) —the night before season and bake some drumsticks. After seasoning bake these at 350f for about 40-45 minutes or until they reach an internal temperature of 165f-170f. Serve cold as a substantial finger food. Try seasoning with Emeril’s Southwest Seasoning, Lemon Pepper, or a Greek Mediterranean spice blend.
• Wohlner’s BBQ Pulled Pork Sliders—grab some BBQ pork from the deli, some Rotella Hamburger Buns, or make sliders with Wohlner’s dinner buns; KC Masterpiece Sauce.
• Cashew Blondies –For a picnic dessert you want some that you can eat with your fingers and doesn’t need a cooler.  Use your favorite Blondie recipe and mix in 1/2 cup of coarsely chopped Cashews if the recipe is for a 8”x8” pan, or 1 cup of cashews for a 13”x9”pan  (Next week—Nutella Brownies)

Cashew  Blondie Recipe

Jazz On the Green Wine Suggestions:

• Cannonball Cabernet is a favorite of Wohlner’s customers. See discussion at bottom of newsletter.
• Louis Jadot Beaujolais Village is medium bodied and because it is lower tannin it can be served chilled (not icy) which is nice on a summer night. (Tannins are more pronounced when cold thus a high tannin wine is very astringent when cold.)
• McManis Wines— 3 whites and 6 reds on sale
• Rose wines are great summer wines by themselves as well with many foods and with sausages such as -Wohlner’s fully cooked Summer Sausage, served chilled.   BTW, we’re not talking white zinfandel.  Try Bon Bon Grenache Rose (a dry rose.)
• Chilled Summer Whites: Sauvignon Blanc, Pinot Grigio, Due Vue (a great blend of Sauv. Blanc&Pinot Grigio) Albarino, Bodega Tamari Torrontes, Prosecco.
• Screwtops—Whites: Guntrum Riesling, and Silver Birch Sauvignon Blanc
• Screwtop –Reds: Velvet Devil Merlot, and  Louis Bernard Cotes d’ Rhone
• Pimm’s Cup –the perfect picnic, patio drink, and outdoor summer concert drink.

Pimm’s Cup might well be the ultimate summer drink. Recipe below.

Hope I see you there!

Weeknight Dinner Suggestions:

Chicken Legs:

• Start dinner with a small glass of chilled Our Family Tomato Juice with a shake of Worcestershire Sauce and shake of Tabasco, and snack on some large green olives
• Iceberg Lettuce Salad with Cherub Tomatoes, and sliced Cucumbers. Toss with Hidden Valley Ranch Dressing.
• Baked Chicken Legs (Drumsticks), during the last 5 minutes of cooking brush with KC Masterpiece BBQ Sauce.
• Frozen mixed vegetables steamed or microwaved.
• Peaches and Cream for Dessert: Sliced fresh Peaches and Blue Bunny Vanilla Ice Cream

On another night try

Boneless Chicken Breast or Pork Chops with Asian Peanut Dipping Sauce–Lately I’ve been into peanut butter with chicken and pork and really into easy Asian style peanut dipping Sauces like the Thai peanut sauces for Spring Rolls and Satay (Peanut butter, soy sauce, that amazing Srirachi Chile Sauce, and minced fresh basil or mint—check the blog tomorrow for the dipping sauce recipe. Cook or grill any combination of pork chops, chicken breast, fresh pineapple, or make skewers of those, and serve with the peanut dipping sauce.   Serve with Thai Beer, Summit Beer or Gewürztraminer Wine, Riesling, or Pinot Noir wine.

Lettuce Wraps: To go even further with the Asian Peanut Dipping sauce concept make lettuce wraps for a light and cool summer meal–grill up some fresh pineapple and either pork chops or chicken breast and then finely mince each.  Serve with Iceberg Lettuce leaves and spoon a little peanut dipping sauce into each lettuce wrap.  Could be a cool picnic idea, too.

This weekend, with my thick, grilled rare Wohlner’s T-Bone I’m going to uncork one of these:

I love this stuff

Cannonball Cab: Last time this was on sale you liked it so much we ran out–twice!

Sometimes you come across a wine that grabs your attention. At a wine tasting dinner Cannonball grabbed mine. Nice dark cherry and ripe dark berry fruit balanced with good acidity, moderate amount of soft tannins, some spice, and hints of vanilla from the French oak. I also like the smoke and cedar that linger on your tongue and in your glass. 85% California Cab and 12 % syrah. Very reasonably priced–surprisingly so.

For a second opinion I asked an expert in San Jose, CA, my daughter. She wrote:

“Great wine for a great price. The label is playful yet well designed! (I notice these things since working for a design agency). The wine is full of flavor but very smooth. I don’t like a lot of tannin because it masks the taste of the fruit, and this wine was perfect in that sense- I could taste the well balanced, yet bold, fruit upfront instead of being hit with tannin. I got a long and very soft finish. Everyone brought a bottle of nice red wine but Cannonball was the HIT of the party!!!”

Some wines are only food wines. Cannonball Cab is good without food and also very food friendly with steak, burgers, BBQ, short ribs, oxtails, well seasoned pork roast, pizza, etc..

Like many excellent wines the aromas and flavors develop 30-45 minutes after opening or decanting.

IMO, Cannonball Cabernet is what a California Cab should be: Nice fruit (not a fruit bomb) balanced with appropriate acidity and moderate tannins; complex and enjoyable (not over oaked nor ponderous); and very reasonably price. Did I say I love this stuff?

Make a splash in your glass with Cannonball Cab

Summer Cocktail of the Week—Pimm’s Cup

Tell me this doesn’t look cool and refreshing.  It’s probably my favorite summer drink; well at least it’s in the top three.

Pimm’s Cup Recipe

In a tall glass add:

1oz. Pimm’s No.1,

3 to 4 ounces of  7Up, Diet 7Up, Sprite, or Ginger Ale (regular or diet).  Fresca is good too.

Fill glass with ice

Garnish with Cucumber Stick or slice-required!

Strawberry Slice –traditional but optional

Slice of Orange-Optional

Mint leaf-Optional and looks good

Pimm’s No.1 is about 25% alcohol, so with the 7Up it makes a drink with reasonable  7% alcohol which is less than a glass of wine.

Wohlner’s Grocery and Deli:  67th and Center.  Omaha.  402-551-6875

 

Wohlner’s is your store for all your 4th of July needs

June 30th Ad Flyer : Click HERE

 

4th of July Menu Suggestions

Ad Flyer Sale items are underlined and there’s a whole lot of sale items underlined!

Need something cool to take to a party, picnic or concert? Want something unique to call  your signature dish that will be THE memorable hit of the party?  Here are two unique appetizers: Watermelon Salsa and Secret Havarti Cheese Spread

Frank’s Watermelon Salsa

Watermelon Salsa—This was a HUGE hit on the blog last summer. With Watermelon on sale it’s time to make it again.  After making this salsa, use any extra Watermelon for Watermelon Margaritas.   Frank’s Watermelon Salsa v1.0 RECIPE

Frank’s Secret Cheese Spread—- Can you keep a secret? Mash a few anchovies into some plain Denmark’s Finest Havarti cheese for a fantastic cheese spread. Trust me, the anchovies blend and disappear into the semi-soft Havarti cheese.  People say they hate anchovies; fact is they like anchovies when mixed into things.  As with Caesar Salad Dressing and Worcestershire Sauce, you don’t taste the anchovies, and I don’t tell anybody. Now you know why I call it my Secret Cheese Spread.  Serve with this cheese spread on  Brenton Crackers or thin slices of Wohlner’s crusty artisan baguette. Now you know why I call it my Secret Cheese Spread. I don’t have a recipe and just eyeball it, but if you make a comment to the blog or you reply to the email, or ask on Facebook, I’ll figure out a recipe for you. (Copyright. Frank Hronek, 2010)

The Green Chile Cheeseburger

New Mexico Hatch Green Chile Cheeseburgers: Start by grilling Wohlner’s Hamburger Patties  topping with either plain Denmark’s Finest Havarti or Kraft American Singles Cheese.  Then use either mild or medium diced Hatch canned green chilies(not Jalapenos) or Whole Canned Poblano Chiles –both are flavorful, slightly spicy, but not hot.  Serve on a great bun like Wohlner’s Sourdough Buns.  Or, make Green Chile Cheeseburger sliders on Wohlner’s Dinner Rolls. 

Looking for a signature cocktail for the 4th of July and the rest of summer?  Look no further!!!

Watermelon Margarita with Jose Cuervo Tequila: Recipe HERE

 

Picnic Ideas for Memorial Park, Summer Concerts and Fireworks Displays

Starters and Snacks:

Gardettos, Chex Mix, Bugles

Tostitos Chips and our Momma Hoots fresh deli salsa

Tostitos Scoops with Frank’s Watermelon Salsa  –RECIPE

Baby Carrots, Grape Tomatoes and sliced Red Peppers plus Marzetti Dill Dip for Veggies

Brie Cheese and Benton Crackers

Twizzlers

Dinner:

Grilled Chicken Salad from Wohlner’s Deli and Wohlner’s Sourdough Hamburger Buns (remember to split at home)

Deli Creamy Mac Salad and/or Tortellini Salad from our deli case

Rainier Cherries

Wines with Screwtops-’cause don’t you feel screwed when you forget the corkscrew!!!

Whites:   Guntrum Riesling, and Silver Birch Sauvignon Blanc

Reds:     Velvet Devil Merlot, and  Louis Bernard Cotes d’ Rhone–screwtop, plastic bottle and it tastes good. 

 

The Great American 4^th of July Cookout!!!

 

Starters

Baby Carrots, Grape Tomatoes, and slices of Red Bell Pepper.  Serve with Marzetti’s Dill Dip

Lay’s Potato Chips and Robert’s French Onion Dip

Chex Mix, Bugles, and Gardettos—I love Gardettos

Tostitos Chips and Wohlner’s famous deli salsa—Mama Hoots Salsa in the deli case

Frank’s Watermelon Salsa with Tostitos Scoops –Recipe

Wohlner’s artisan summer sausage –no need to heat, it’s fully cooked and ready to eat.  Just slice.

Hamburger Cookout Fest—Hamburger and all these fixin’s are on sale!

Wohlner’s Ground Beef Patties

Havarti Cheese–Denmark’s Finest

Baby Swiss

Kraft American Singles

Arkansas Tomatoes–sliced

Kraft Mayo

Two Kinds of Mustard—French’s Regular and Spicy Brown

Vlasic Stacker Pickles and Wickles Pickle Chips

and Wohlner’s Sourdough Hamburger Buns, not on sale the best.

                                                     

Grilled Wohlner’s Italian Sausage with grill roasted Red Peppers and grilled onions on a Rotella Brat Bun.

Wohlner’s Brats: Steam them in beer–do not boil, just lightly simmer in a little beer until they reach an internal temperature of 160 degrees.  Then before serving place each Brat directly on the grill to give some good grill flavor and that snap. Serve with Sauerkraut and French’s Mustard on Rotella’s Brat Buns

Don’t want to cook or grill, or need picnic food:

Grilled Chicken Salad from Wohlner’s deli on Wohlner’s Sourdough Bun’s. Pair w/ chilled Hess Select Chardonnay.

Sides:

Grilled Corn on the Cob

Bush’s Baked Beans

Creamy Mac Salad, or Tortellini Pasta Salad, both in our deli

Beverages:

Chilled Mezzacorona Pinot Grigio- chilled

Gnarly Head Zin

Beers of your choice

Coke, 7Up(see coupon in ad flyer), IBC Cream Soda, Our Family Bottled Water

Desserts:

-Rootbeer Floats: A&W Root Beer and Blue Bunny Vanilla Ice Cream

-Brownie ala mode :Betty Crocker Fudge Brownie Mix, Wells Blue Bunny Vanilla, chocolate sauce of your choice.

-No Bake Cheesecake with Philly Cream Cheese and a crust made with Honey Maid Graham Crackers

-S’Mores with Honey Maid Graham Crackers, Marshmallows and Hershey Chocolate Bars

Wave Your Flag No-Bake Cheesecake

Wave Your Flag No-Bake Cheesecake—using Philadelphia Cream Cheeses, Fresh Blueberries, and COOL WHIP Whipped Topping. Recipe HERE

Betsy Ross made this cheesecake–now you can.

Sara Lee Frozen Plain Cheesecake turned into a Betsy Ross’ 4th of July Cheesecake: Take a Sara Lee Plain Cheesecake and decorate it with Strawberry halves and Blueberries.   Optionally you could spread top of frozen or thawed cheesecake with Cool Whip or Readi-Whip aerosol whipped cream and then decorate with fruits. 

On the picture below, think of alternating Blueberries with Strawberries to make this into Red, White and Blue Napoleon

Easy Peasy Red White and Blue Napoleon Torte:  Start with easy-to-use frozen Pepperidge Farms Puff Pastry sheets and then decorate with some fresh Blueberries and Strawberries to make this red, white and blue for the 4th. Use the version with thawed Cool Whip Topping which is on sale. For our easy-peasy Recipe go HERE

Fruit Dessert:  Refreshing, Cool, Delicious and Healthy

Watermelon

Rainier Cherries—these are amazing

Cantaloupe

Diced Cantaloupe and Wells Blue Bunny Vanilla Ice Cream

 

Have a happy 4th, and drive safely and wisely.

Copyright  Frank Hronek  2010

It’s officially summer.  Time for cool, refreshing fruits, and fruit salsas paired with grilled salmon and grilled pork chops.  Plus we have a dramatic  summer dessert with layers of puff pastry, pastry cream and strawberries, yet so easy and fast to make that we named it Easy Peasy Strawberry Napoleon.

Wohlner’s Ad Flyer for Week of June 23^rd: Click HERE

Menu Suggestions using Ad Specials

(sale items underlined)

It’s officially summer, so this week we’re suggesting menu items with cool and refreshing fruits.

Cool fruit salsas:  Great with chips or refreshing on grilled meats and fish

Blueberry Ginger Salsa

Blueberry Ginger Salsa—for chips, grilled fish and grilled meats

1 cup fresh blueberries, coarsely chopped

1 shallot, finely chopped

1 serrano chile, seeded and minced

1 Tablespoon fresh cilantro, chopped

1 Tablespoon lime juice

1 teaspoon fresh ginger, minced

1/4 teaspoon salt

Combine ingredients in a small bowl and let sit for twenty to thirty minutes for flavors to blend.
Serve with tortilla chips or over grilled Teryaki salmon or Husker pork chops.

Grilled Salmon with Blueberry Cantaloupe Salsa ( See Blueberry Cantaloupe Salsa below)

Grilled Husker Pork Chops with Blueberry Mango Salsa (see Blueberry Cantaloupe Salsa below and make the mango version of the salsa. )

Korean Soy Honey Glazed Salmon

Salmon or Husker Pork Chops with Korean Soy Honey Glaze

OK, so no fruit with this one but here is one great glaze to use on two different grilled foods.  I predict Korean food is the next big food thing. It’s hot in NYC and in LA, and I think it will be more than just a transient trend. Here is an easy and delicious Korean Honey Glaze for Grilled Salmon or Husker Pork Chops. (Actually the glaze is more Korean-inspired, but it’s a step on the journey to authentic Korean, and it’s good.) Don’t salt your salmon or chops since the soy is your salt. Do be sure to use some coarse ground black pepper.

Korean Soy Honey Glaze for Grilled Salmon or Grilled Husker Pork Chops

• 1/2 cup soy sauce
• 1/4 cup sugar AND 1/4 cup honey (or ½ cup brown sugar)
• pinch red pepper flakes or Korean chili flakes
• 1 garlic clove finely minced
• 1 Tbls olive oil (or 2 tsps of sesame oil AND 2 tsps of Canola Oil)
• Green onion for Garnish-sliced

Season Salmon Filets or Husker Pork Chops with coarse ground black pepper. When grill is ready, brush the grates clean; dip a folded paper towel in canola oil and, using tongs, rub the hot grate with the towel.

For Salmon with Korean Glaze (see picture above)

Place salmon skin side down on grill, then brush Korean Soy Honey Sauce on the fish. About ½ through cooking brush the Allow to cook 4 to 7 minutes, depending on thickness. Don’t overcook. The fish is done when the center just starts to turn slightly less red/deep pink.

For Thick Husker Pork Chops with Korean Glaze

Thick Pork Chops with a bone in them are a favorite of mine. The trick is to fully cook them with out over cooking and drying them out. Here’s how to do it: Lightly oil the chops with a little canola oil and season with black pepper. Place chops on hottest part of the grill and sear each side for about two minutes, then move chops to a cooler part of the grill(indirect heat), and brush chops with Korean Soy Honey Glaze. Continue cooking with indirect heat until the chops reach an internal temperature of 155f-160f (at 155 there should be almost no pink when you cut into a chop, remove from grill—the center will absorb heat from the edges of the steak and continue to cook for a minute or two as it rests. Allow to rest for 5 minutes before cutting.

Panko Crusted Trout

Oven Baked Panko Dijon Crusted Trout Filets

Panko is a Japanese bread crumb that has a very light and special texture that results in a great crust.

1/4 cup Dijon mustard plus 1 tablespoon for vinaigrette

1 cup panko bread crumbs (or plain bread crumbs)

2 tablespoons olive oil

3 scallions, sliced thinly, white and green separated

4 skinless rainbow trout fillets

Pre-heat oven to high broil and place oven-proof plate or cookie sheet in middle of oven.
In a bowl, combine 1/4 cup Dijon mustard with panko, olive oil and scallion whites. Season trout and spread seasoned panko mixture on top of trout. Place trout on heated cooking dish skin side down (it should be hot enough that the fish sears when placed). Broil about 8 minutes, or until topping is golden brown.

Serve with Broccoli, Canned Canellini Beans or Great Northern White Beans(they would be good pureed, and even better if some crumbled bacon is added), and a Thai Cantaloupe Salad( below). Wine: Buehler Chardonnay, or other crisp dry white wine.

Thai Cantaloupe SaladLooking for something different and still delicious?  This summery cantaloupe salad has the classic tastes of Thai and Vietnamese food– basil, cilantro, lime, fish sauce, sugar, and a little heat.  All that combines with cool and sweet cantaloupe for a refreshing and unique summer salad.

Thai Cantaloupe Salad

Salad Ingredients:

1 large ripe, fragrant cantaloupe, peeled and cut into bite-sized chunks

1 diced jalapeno or (for more heat) Thai red chile, (remove seeds and ribs for less heat)

1/3 cup thinly sliced fresh basil leaves

Cantaloupe Dressing-below

Dressing ingredients:

3 to 4 tablespoons fresh lime juice

1 Tablespoon cilantro –finely minced. ( Use

flat leaf parsley if you don’t like cilantro.)

1 teaspoon fish sauce, or more to taste (I suggest more, 2 or 3 teaspoons, but that’s me)

1 teaspoon sugar (Palm sugar would be authentic if you have it, or try brown sugar)

Black pepper to taste (You may not need any salt since your using fish sauce)

Mix and stir dressing ingredients in a small bowl until sugar dissolves. Toss with Salad Ingredients. Serve chilled.  (I forgot to try this with a few mint leaves, another classic Thai/Vietnamese flavor. Well maybe next time I will.)

Blueberry Mango Salad with Ginger Vinaigrette

1 mango, peeled and cut into small chunks

1 cup fresh blueberries

Optional: chopped fresh mint, cilantro, or flat leaf parsley

1 tablespoon rice vinegar

1/4 cup Ginger Simple Syrup—see recipe below

1)To Make Ginger Vinaigrette add the rice vinegar to the 1/4 c. Ginger Simple Syrup and stir well.

2) Toss the mango chunks and blueberries together in the serving bowl, then drizzle the ginger vinaigrette over the fruit. Gently toss again and put in the refrigerator to chill for about 30 minutes. Serve.

GINGER-infused SIMPLE SYRUP (Makes about 12 ounces.)

1 cup  granulated sugar

1 cup  water

1 inch ginger root, peeled and thinly sliced

1. SIMPLE SYRUP: Mix the sugar and water in the sauce pan and bring to a boil.  When the sugar dissolves  remove from the heat and immediately add the sliced ginger root to the hot syrup, allow it to steep for 10 to 15 minutes, then remove the ginger slices. Let the syrup cool to room temperature. Makes about 12 ounces and will keep for up to 1 month in the refrigerator. I have some in the refrigerator all the time for cocktails for instance see Ginger Blueberry Gimlet Cocktail below.)

Blueberry Salsa with Diced Cantaloupe or Mango

Here is a versatile fruit salsa that is great with grilled chicken, salmon, pork, or is perfect with salty crunchy tortilla chips.  Mixed with that is the sweetness of the blueberries and lime, which is complemented perfectly by just the right spiciness from the jalapeno and pepper flake.

• 1 1/2 cups halved blueberries
• 1 cup chopped cantaloupe ( I bet this recipe would be also be good using mango instead of cantaloupe)
• zest and juice from 1 lime
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 jalapeno pepper, minced  (remove seeds for less heat)
• salt and red pepper flake, to taste

Easy Peasy Strawberry Napoleons–How cool! How Easy!!

This only looks difficult, but I won’t tell your family and guests how easy it is if you won’t.   You start with frozen puff pastry which, if you’ve never used it, be assured,  is very easy to work with.  Then we give you a quick and foolproof alternative to pastry creme.  The difficult and time consuming made easy and quick with professional looking results.  You’ll be a culinary hero.

If you want to sound French, this dessert would be called Mille-feuille, which means “thousand sheets”, indicating the thousands of layer in the puff pastry.  The pastry cream is called Creme Patisserie.

Strawberry Napoleon–makes 8 serivngs

Ingredients:

1 sheet  Pepperidge Farm® Puff Pastry Sheets (i.e., 1/2 the pckg.), thawed for 15 minutes
1 package (about 3 ounces) vanilla instant pudding and pie filling mix -dry
1 cup milk
3/4 cup whipping cream plus 2 Tbls. powdered sugar  or 1.5 cups thawed frozen whipped topping
1 1/4 cups sliced fresh strawberries
Confectioners’ sugar for dusting

Heat the oven to 400°F.
1) Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the long fold marks. Cut each strip into 4 rectangles.  Place the pastries onto the baking sheet.  (Note:  You could make one big dessert by cutting the frozen pastry into 3 long strips.)
2) Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.

3)  [Skip this step if you are using 1.5 cups of thawed Cool Whip or 1.5 cups of Readi Whip.]   Make 1.5 cups of Whipped Cream:  Into a well chilled bowl pour 3/4 cup of whipping cream. Whip with  a whisk or electric beaters until cream is soft and billowy, then add 2 Tbls. powdered sugar and continue whipping until about twice the volume of the cream.  This should make 1.5 cups of whipped cream.
4) Prepare the pudding mix according to the package directions except use only 1 cup milk.  Fold in the whipped cream or whipped topping.  (You’re making a shortcut pastry cream.  See note below.)
5) Reserve 8 top pastry layers.  Spread 2 tablespoons pudding mixture on each of 8 bottom pastry layers.  Top each with 1 tablespoon strawberries and another pastry layer.  Top with the remaining pudding, strawberries and the reserved top pastry layers.  Sprinkle with the confectioners’ sugar.
TIP :Make-Ahead: These Napoleons can be served immediately or covered and refrigerated for up to 4 hours.                                                                                                                        Note: For you Purists out there, and you know who you are:  Skip steps 3 and 4 and instead make a true pastry cream which takes longer to make and needs to chill for a few hours before using, thus not so easy-peasy.  Here is a recipe for pastry cream: Recipe A.  Makes 3 cups, you only need 1.5 cups.

If you generously garnish with powdered and chocolate shavings it would look like this:

Breyer’s Natural Vanilla Bean Ice Cream

—this stuff is really good, it has the flecks of real vanilla beans!!!  It’s my go to vanilla if I’m not buying Haagen Daz Vanilla.  For summer flavor top vanilla ice cream with diced cantaloupe and/or blueberries.  But if you’ve never had vanilla ice cream and diced mango then you need experience the flavor synergy of this combination.

Ginger-Blueberry Vodka Gimlet with Smirnoff Vodka

Cocktail of the Week:

Smirnoff Vodka wins the taste tests–at least every test I’ve every read or seen on TV—and Smirnoff is on sale this week.

Ginger-Blueberry Vodka Gimlet

1 oz Fresh Lime Juice

6 Fresh Blueberries-slightly muddled

2 oz Smirnoff Vodka

3/4 oz Ginger-infused Simple Syrup (See Below)

Place the lime juice and blueberries cocktail shaker and muddle lightly.   Add vodka, Ginger-infused simple syrup and ice and shake well with ice. Strain into the cocktail glass or serve on the rocks.  Garnish with more blueberries, candied ginger, and fresh lime wheel.

Ginger-infused Simple Syrup:  (Note: If you made the Ginger Simple Syrup for the Thai Cantaloupe Salad, recipe above, you can use that and skip this step.)

1 cup sugar

1 cup water

1 inch of fresh ginger root,  peeled and thinly sliced.

Bring sugar and water to a boil, stir and remove from heat, immediately add all the sliced ginger to the hot simple syrup.  Allow to sit for 10-15 minutes, then remove the ginger.  Keep cool.

Flat Iron Steak:  As a rule with steaks , more tender means less flavor.   The huge exception to the rule is the Flat Iron since its tenderness is second only to Tenderloins(Filet Mignon) and its flavor is second to none!

Wohlner’s Ad Flyer for the Week of June 9: Click HERE

The Summer Events and Fun Just Keep Coming:

Thursday June 10^th, 6:30pm. Wine Tasting: Wines to Pair with Flavors of Mexico. Jerry expertly pairs 6 wines(not Mexican wines) with 6 Mexican inspired small plates prepared by Chef Trey. See bottom of 4th page of the ad flyer for menu. Last week’s Wine Tasting was much fun and the wines and food were great. Need Reservation. Call Deli 551-6875

Saturday: Wohlner’s at MIDTOWN CROSSING FARMERS MARKET, 9:00 am-12:00 noon every Sat thru Sept 5^th, 32^nd and Dodge west of Mutual of Omaha. Wohlner’s Bakery sells  KOLACHES, Wohlner’s own sourdough breads, plus Wohlner’s own smoked sausages, MORE!

Saturday June 12^th, 7pm-10pm. Cowboy Dave Band at Wohlner’s Stinson Park

Sunday: Wohlner’s Aksarben Farmers Market on 67^th Street. Sunday Breakfast and Brunch on Wohlner’s Patio.

Menu Ideas Using Ad Specials (sale items are underlined)

Flatiron steak—there’s a story behind this sizzling steak.

Tender cuts, like Filet Mignon and Tenderloin, usually lack flavor, in fact as a rule the more tender the cut the less the flavor. The huge exception to the rule is the Flat Iron since its tenderness is second only to Tenderloins(Filet Mignon) but its flavor is second to none.

The University of Nebraska connection:  In 2002 UNL scientists discovered that a certain muscle in the shoulder was both superbly flavorful and superbly tender. It should come as no surprise that the Flat Iron is so flavorful since it is part of a Blade Roast—possibly the best tasting and most flavorful pot roast. (Ask Mike, Top Blade is his favorite roast.) But who knew the Flat iron could be so tender when seared with high heat?  Yet is is that tender!  Finally the professors named it the Flat Iron because the steak is shaped like on iron.

Why haven’t we heard more about the Flat Iron steak? Because, a) it is relatively new, discovered only 8 years ago, and b) there are only 2 steaks per side of beef, so there aren’t many to go around.  Further, once people in the know, such as big restaurant chain chefs, learned about the Flat Iron they scooped them up so there weren’t many to get into groceries stores.  Mike and Ed found some choice Flat Irons and are offering them on sale this week. (btw, if you ever find a Kobe/Waygu Flat Iron, be sure to grab it fast, as they are prized and rare!)

Flat Iron takes to a marinade like no other. It’s excellent with just salt and pepper, but with a great marinade turns transcendent. Don’t believe me? Well here are two recipes.

Frank’s Flat Iron Marinade

Enough for 2 to 3 pounds of steak:

3 tablespoons olive oil (not extra virgin), use canola or peanut oil)
2 cloves garlic—smashed and diced
1 Tablespoon of chopped fresh rosemary(or 1 tsp. dry rosemary
1/4 cup Opera Prima Cabernet Sauvignon–it’s on sale, inexpensive and I like to drink it, but any dry red wine will work.
salt and generous amount of fresh ground pepper
1/2 teaspoon dry mustard
Mix all ingredients thoroughly and place marinade and steak in a plastic bag or a shallow glass dish (not metal) for 1 to 2 hours. Wipe off marinade. Grill over hot coals 3 minutes per side, or until done. This steak is best cooked rare to medium rare. Allow to rest for 5 minutes and then slice against the grain. You can thank me next week. Either serve with the rest of the Opera Prima Cab, or some Chateau Ste. Michelle Cab or Merlot, Cannonball Cab- a Frank’s favorite, Arimis ’07 Shiraz/Cab blend-a Mike’s fav, Liberty School Cab, or Indian Springs Cab Franc, good Chianti, a good Rhone. Serve with a side of sautéed mushrooms(Our Family Mushrooms.)

Frank’s Asian Inspired Steak Marinade

1/4 cup Olive Oil or canola oil.
1/4 cup  Soy Sauce, (preferably Korean Soy Sauce if you can find it, but any will do.)
1/4 cup Freshly Squeezed Lime Juice
Granulated Garlic-1 tsp.
Sriracha Chili Sauce to Taste

Mix all ingredients and marinade steak for 1 to 3 hours( any longer and the lime juice will start cooking the steaks.) When ready to grill, wipe off the marinade, lightly oil the steaks and grill. NOTE: Do NOT salt the steaks! As with Asian cooking the soy sauce supplies all the necessary salt. Feel free to finish steaks with coarse black pepper after cooking.

3 Summer Salad Creations

Classic Salad Equation: This is Frank’s  current favorite salad. Classic Dole Lettuce Mix +On the Vine Ripe Tomatoes(coarsely diced)+ Girard Salad Dressing(either Girard’s Romano and Girard’s Champagne (these two Girard salad dressings are my new favorites) + be sure to finish with some grated Romano or Parmesan or Asiago cheese! Optionally, but optimally, add some salad croutons, sliced canned roasted red peppers, canned artichoke hearts, some diced anchovy filets for even bigger flavors, and Pine Nuts or chopped pecans would really enhance the salad. Wouldn’t this be delicious with a Flatiron Steak or seared rare Top Sirloin.

Flat Iron Steak Salad Equation: Making a reason to have leftover Flat Iron Steak:   Cold Flat Iron slices + Classic Salad(above) = Fantastic Complete Meal.  Buy extra Flat Iron, cook it up with your steak dinner, and later you’ll have a chill salad meal in a jiffy. Sometimes leftovers can be fantastic.  hmmm,  if you intend it for a later meal, is it really a leftover?

Summer Berry Salad Explosion

Summer Berry Salad Explosion: Raspberry salad dressing goes great with a salad which contains a mix of berries and lettuce Classic Dole Lettuce Mix + Fresh Raspberries + fresh Blackberries+ sliced Fresh Strawberries + Girard’s Raspberry Dressing or any raspberry dressing.  Add some diced On-The Vine Tomatoes,  sliced Peaches (peaches and berries are classic), plus a few chopped pecans to add interesting texture and flavor.  Want  extra credit for your Salad Math homework?  Try crumbling some goat cheese into the salad, it would give a terrific tang that would play off the sweet berries anda creamy texture to enliven the lettuce.  Now class, for still more extra credit—Candied Pecans! The result is a bounty of Sweet, Sour, Salty, Crunchy, Creamy, Bitter, Beautiful, and Delicious. You ask: What Wine? Even though I prefer reds, we’re in white wine territory and I would love to have any of these chilled whites with this salad:  German Reisling, Italian Moscato, Bodega Tamari (Argentina) Torrontes, Spanish Albarino, or crisp Sauvignon Blanc—besides being great with salads,  Sauvignon Blanc pairs perfectly with goat cheese.

My Summer Berry Salad Experiment: Mix Roberts Sour Cream and Honey to make a refreshing summer salad dressing, maybe thin it with a teaspoon of water, or lemon juice or cider vinegar to make a dressing . Toss dressing with: Classic Dole Lettuce Mix + Fresh Raspberries + fresh Blackberries+ sliced fresh Strawberries+ Red Seedless Grapes+chopped pecans. I call this an experiment because I’ve never tried it, but since Strawberries dipped in sour cream and then into the brown sugar are delicious, a salad dressing like that sounds good with all the berries and Red Grapes. A part of my experiment, the recipe will likely be: 8 oz Sour Cream, 2 Tbls Honey or Brown Sugar, and one or two tablespoons of water or cider vinegar to thin the sour cream to be a dressing consistency.  (Sweet, Sour, Creamy, Crunchy, Bitter and Bold)  This would be a good salad to accompany  Chicken Kebobs from Wohlner’s butcher’s case.

Teriyaki Grilled Shrimp with Pineapple—big 6/8 count raw shrimp are on sale. Shrimp are easy to prep, easy and fast to cook, and they’re always delicious. Skewer a few shrimp per person, alternate with a piece of fresh pineapple, baste with a Lawry’s Teriyaki Marinade (Lawry’s), and grill over medium hot coals. Continue basting with more Teriyaki sauce as they cook. When they turn pinkish and slightly firm they’re done; it doesn’t take long. It could be part of a surf and turf BBQ party this weekend. Wine pairing: A crisp Bodega Tamari Reserve ’08, Torrontes, would pair well  with shrimp, or most any seafood or white fish.  Last week I enjoyed this wine with grilled crab legs.  Torrontes is clean, crisp, nice acidity, and wonderful flavor– a great summer white wine.

Grandpa Frank’s Top Sirloin or Flat Iron Steak Sandwich —Another reason to cook extra steak for a second meal.  Use grilled Top Sirloin or Flat Iron Steak , Robert’s Sour Cream, sliced On-the Vine Tomatoes and crusty Wohlner’s Sourdough Baguette to  make  another  version of Grandpa Frank’s London Broil Steak Sandwich: Go here for Recipe.

Fresh Strawberries with Sour Cream Fruit Dip

Sour Cream Dip for Fresh Fruit

1-  8 ounce container Sour Cream

1 to 3 TBLS of brown sugar

(Optional –1 tsp vanilla extract OR 1 tsp cinnamon.)

Blend in a small bowl and allow to rest in the fridge for an hour or two.

OR

Strawberries dipped in Sour Cream and then in Brown Sugar

Simply serve a bowl of sour cream, and a bowl of brown sugar.  Dip a  strawberry into sour cream, then dip into brown sugar.

Cocktails of the Week

Blackberry Bacardi Limonade

Puree 2/3 cup blackberries in a blender and puree

Pour 5 oz. of Lemonade into a tall glass, (Roberts Ready to use lemonade, or Our Family Frozen prepared as label directs)

add 1 to 2 tablespoons of the Blackberry puree

1.5 ounces Bacardi Limon Rum

Stir,

Fill glass to top with ice.

Blackberry Basil Lemonade with Bacardi Limon

Puree 2/3 cup blackberries and 4 basil leaves in a blender.

Pour 5 oz. of Lemonade into a tall glass, (Roberts Ready to use lemonade, or Our Family Frozen prepared as label directs)

add 1 to 2 tablespoons of the Blackberry Basil puree

1.5 ounces Bacardi Limon Rum

Stir,

Fill glass to top with ice.

Garnish with a Blackberry and a Basil leaf.

Wohlner’s Ad Flyer for the Week of June 2: Click HERE

The Events and Fun Just Keep Coming:

Saturday: Wohlner’s at MIDTOWN CROSSING FARMERS MARKET, 9:00 am-12:00 noon every Sat thru Sept 5^th, 32^nd and Dodge west of Mutual of Omaha. Wohlner’s Bakery sells  KOLACHES, Wohlner’s own sourdough breads, plus Wohlner’s own smoked sausages, MORE!

Saturday June 5^th, 7pm-10pm, Free Concert — Joseph Vincelli, Saxophonist, Flutist, at Wohlner’s Stinson Park

Sunday: Wohlner’s Aksarben Farmers Market on 67^th Street. Sunday Breakfast and Brunch on Wohlner’s Patio. Chef Trey will have a special Breakfast Burrito and a Fresh Fruit Cup at Wohlner’s Farmers Market Booth. Kohlaches, MORE !

Thursday June 10^th, 6:30pm. Wine Tasting: Wines to Pair with Flavors of Mexico. Jerry expertly pairs 6 wines(not Mexican wines) with 6 Mexican inspired small plates prepared by Chef Trey. See ad flyer for menu. Last week’s Wine Tasting was much fun and the wines and food were great. Need Reservation. Call Deli 551-6875

Saturday June 16^th, 7pm-10pm. Cowboy Dave Band at Wohlner’s Stinson Park

Menu Ideas Using Ad Specials (adv. items are underlined)

Grilled Bone-In Ribeye Steaks with Grilled Potato Wedges and Grilled Romaine Hearts Caesar Salad:

Cook a classic steak, potato and salad dinner completely at the grill. Yes, even grilled Romaine Lettuce Hearts. Start with Wohlner’s super choice Bone-In Ribeye Steak—the richest steak made even more flavorful because the bone is attached. (btw, if you ask the butcher to”french the bone” on your bone-in ribeye, then you turn it into the famous “Cowboy Cut”.)

Season as you like. Personally, this weekend I’m going to use Montreal Seasoning. Normally I like a very rare steak but rich Ribeyes often taste better closer to medium rare.   Pair this with Clos Du Val Napa Cabernet Sauvignon(one of Mike’s favorites),  Teira Zinfandel, or Tiziano Chianti(a great value that Frank likes.)

Grilled Idaho Russet Potato Wedges: Start by cutting each potato lengthwise into 6 thick wedges. Then par cook the wedges in the microwave until they just start to soften; do not fully cook them, only ‘par’tly cook them. In a bowl toss these wedges in some canola or peanut oil (these have a higher smoking point). The oil is what will make the potato wedges crispy. Now here is where you can get creative with the seasoning flavors. You could go in the direction of herbs (rosemary or thyme), or smoked paprika, or greek seasoning, or fresh parsley/minced garlic grated parmesan, or go southwestern with ancho chile powder and cumin. Grill, turning as needed, until fully cooked, about 15 minutes.

Appetizer: Couturier Goat Cheese spread on grill toasted slices of Wohlner’s Baguette.  Tangy and creamy goat cheese is a perfect pairing with crisp chilled Sauvignon Blanc. Pair with Teira Sauvignon Blanc.  The Five Hands Sauvignon  Blanc would be good, too. Also, Sauvignon Blanc pairs well with salads, such as……..

Grilled Romaine Hearts Caesar Salad: Wash then dry the romaine hearts, cut in half lengthwise, leaving the root attached to each half. Brush or rub a thin coat of canola oil over the surfaces of the lettuce. I say a “thin coating” because any excess oil will drip into the fire and cause a flame, ask my brother Tom! Season with black pepper. Grill turning a few times. Remove from heat and brush or drizzle with Caesar Salad dressing, and grate parmesan cheese over each romaine half. Garnish with a strip of roasted red pepper for color and an anchovy filet for authenticity and flavor. Grilled garlic toast would make the perfect croutons for thisMixed Berry Cheesecake Parfait with Chantilly Cream

Use pieces of Sara Lee Cheesecake, plus fresh blueberries, raspberries, sliced strawberries, even cherries, to make a cool and dramatic layered parfait. Top with whipped cream or a make a chantilly cream (which is a sweetened and flavored whipped cream.)  Pair this with Rotari Italian Champagne or a chilled Moscato. 

Cool Cocktails for a Summer BBQ:

 

(recipe and picture with permission from The Comfort of Cooking )

Strawberry Basil Cocktail : Recipe

Strawberries are in season,  I already have basil for caprese salad, some orange juice is in my refridge, and the Chase Vodka from West Point, Nebraska is on sale.  This would be good without the basil but more interesting with it.

Serves 2

Ingredients

1 medium to large strawberry, cut into small chunks
4 fresh basil leaves
1.5 oz (1 shot) orange juice

1.5 oz. tonic water
1.5 to 3 oz. (1-2 shots) Chase Vodka, optional
Ice

You will need

Cocktail shaker

Muddler, or similar tool
Directions

Add strawberry and basil to a cocktail shaker, and with a muddler or similar tool, mash the strawberry and basil into a paste. Add orange juice, tonic water and vodka. Add ice to fill shaker and shake vigorously for 1-2 minutes.

Strain into a glass and garnish with a strawberry and a few flecks of basil, if desired.

Blueberry Basil Lemonade

 Blueberry Basil Vodka Lemonade

Recipe: 

2 lemon wedges

4 basil leaves-chopped

6 blueberries

Muddle these (can use the handle of a wooden spoon or a spatula handle) to crush up the blueberries bruise the basil.

Then fill cocktail shaker ¾ way up with ice, and

Add 1.5 oz of Chase Vodka, plus

2 oz. of lemonade

Shake well and pour all into a large glass.