The Wine and Food Corner

 Wohlner’s Ad Flyer for Week of 26^th: Click HERE

Events, Events, and More Events with Wohlner’s:

Weds, Thurs and Friday: 4pm-7pm. Italian Spritz Hour on Wohlner’s Patio: . $3 Milano Spritz with Aperol, $3 House Wines, $3 Beer and Frozen Pomegranate Margarita, $5. Happy Hour Party on Wohlner’s Patio.  This Frank, the blog guy’s, event.  Weds-Fri. every week, 4pm-7pm—check it out with some friends.

Thursday: Wine Tasting–Wines for Memorial Day, 6:30pm Chef Trey prepares 6 small plates of Memorial Day style foods and Jerry expertly pairs 6 wines. See menu in the Ad.   Need reservation–call Deli at 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 sell  KOLACHES and Wohlner’s own sourdough breads. Frank will be charcoal grilling and making sandwiches with his famous Roasted Red Pepper Sauce and  Wohlner’s Italian Sausages Sandwiches; grilling Wohlner’s own Cherry Pecan Brats. Mini Cinnamon Sticky Buns on a stick.  MORE!

Saturday. 4;30-6:30 Omaha Bikes, Education Workshop Wohlner’s Stinson Park :  Introduction to MAT bike racks; Unusual Bikes; OWL late night (midnight) bike rides starting in July .

Saturday FREE CONCERT–SOUL DAWG–AT WOHLNER’S STINSON PARK 7:00pm-10:00pm. Come early, set out your blankets and chairs, shop for your picnic goodies and beverages at Wohlner’s. Grilled Hamburgers, Hot Dogs, Desserts, chips, drinks. Party on our Patio during Party at the Park

Sunday: Wohlner’s Aksarben Farmers Market on 67^th Street. 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. Kohlches, Wohlner’s Own Sourdough Breads; Mini Sticky Buns on a Stick. Grilled Italian Sausages and grilled Brats.  New Playground for kids. 

Weds, Thurs, Friday, June 2,3,4 Italian Spritz Hour on our Patio. 4pm-7-pm

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

 

Menu Ideas using Ad Specials (Ad specials are underlined)

Grilled Cherry Pecan Brats. NEW. Mike went into the kitchen and crafted a new sausage product—Cherry Pecan Bratwurst. Bob Wahl grilled some and shared some with me (Frank.) Wow these are good. My suggestion is grill a few and serve them sliced as an appetizer at your next BBQ. Mike suggests pairing these brats with Bear Boat Pinot Noir or Samuel Adams Cherry Wheat Beer.

Grilled Watermelon: Chef Dave at Food Hedz in Frisco, Colorado turned me on to this. You need a very hot grill. Simply grill a wedge of watermelon for a couple minutes per side. Serve as side on the plate with your Wohlner’s super choice NY Strip Steak or a grilled hamburger. I’ve been told grilled watermelon is also very good when seasoned with black pepper.

Grilled Watermelon Goat Cheese Salad, Food TV Recipe

Grilled Watermelon Salad with crumbled Goat Cheese, Mixed Greens and Balsamic Reduction. While thinking about grilled watermelon my palate put the image of crumbled goat cheese into my brain—sweet fresh crunchy watermelon paired with creamy tangy salty goat cheese.  Wondering if would taste as good as I imagined I consulted the web and found many salads with grilled watermelon and goat cheese. Here is a recipe on Food Network which sounds good. I would reduce to balsamic ahead of time, or with a pan on the grill, after you grilled the Cherry Pecan Brats. Then grill the pieces of watermelon and make your salad. The picture is on the link to the Food Network recipe link. This would taste fantastic with a crisp chilled Sauvignon Blanc since goat cheese and Sav Blanc are a classic pairing.

Grilled White Peach Salad with crumbled Goat Cheese, Mixed Greens, and Balsamic Reduction. The same Grilled Watermelon Salad recipe would work splendidly when grilled Peaches are substituted for watermelon.

Grilled Bacon Wrapped Shrimp: My inspiration for this dish is a) shrimp, b0 shrimp on sale this week, and c) Chef Trey is making this for Thursday’s Wines and Foods of Memorial Day Wine Tasting. I think it would be good with just bacon and shrimp, but maybe even better if it was basted with a Teriyaki sauce. I’ll try to pry Chef Trey’s presentation and recipe away from him; if I succeed I’ll post it to the blog : BLOG .

Caprese Salad: Fresh Mozzarella and Sliced Tomato. Another item Chef Trey has on the Wine Tasting menu this Thursday.

 Dates Stuffed with Goat Cheese

MANGO MADNESS III: Mango Cocktails and Desserts

The Bellini—The classic Bellini is made with pureed White Peach with chilled Italian sparkling Prosecco. This only really works with White Peaches and they’re on sale this week. Previous Blog discussion and recipe here.

The Wohllini— Wohlner’s version of a Bellini—a Mango Bellini. I’ve been thinking wherever you use a peach a Mango be even better. Substitute mango puree for white peach puree with chilled Prosecco to make a Wohllini. 

Wohllini Recipe:

4 ounces  chilled Prosecco (1/2 cup)

2 ounces pureed mango or mango nectar(1/4 cup or 4 Tbls.

 

)

 Mango and White Peach White Sangria: Recipe

Mango Mimosa: A Mimosa is Champagne with Orange Juice. To make a Mango Mimosa puree some peeled mango, add a bit of champagne to the blender , just enough to thin the puree into a liquid. Add a some of the mango puree to a champagne flute and fill with Rotari Sparkling(Champagne).  Think Wohllini but use Italian Rotari Champagne instead of Prosecco. 

Mango Daiquiri

Mango Margarita with Jose Cuervo Tradicional Tequila: Try Bobby Flay’s RECIPE and use Jose Cuervo Tradicional.

Mango Lime Tequila Icebox Cheesecake Pie with Chipolte —no baking, no cooking. Mangos, lime, Jose Cuervo Tradicional Tequila, cream cheese, sweetened condensed milk (Eagle Brand), and Chipolte Chili Powder. Recipe Coconut and Lime Blog

 Mango Melba: A peach melba dessert but with Mango. Mango, Edy’s Vanilla Ice Cream, and Raspberry Sauce

  Thank you for shopping at Wohlner’s

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Wohlner’s Ad Flyer for week of May 19^th; Click HERE

Events:

Friday: Spritz Hour on Patio: Pre-Grand Opening, Friday, May 21^st, 4-7pm. $3 Venetian Spritz with Aperol, $3 House Wines, $3 Beer, and Cicchetti— Italian Style Appetizers. Friday May 21, then starting May 26^th on Weds-Friday, 4pm-7pm. Frank, our email and blog writer, Facebook administrator, and wine pourer extraordinaire, has been waiting for nice temperatures and no rain to host  this classic Northern Italian event –L’Ora Della Spritz. Join Frank this Friday; tell your friends.

Wine Tasting Thursday 27^th, 6:30pm. Theme: Wines for Memorial Day. . Jerry pairs 6 summer wines with 6 tasting plates prepared by Chef Trey. See Ad for menu. Need reservation (Last week’s wine tasting sold out early, so be sure to reserve your seat.).551-6875

Saturdays: Wohlner’s at Mutual Midtown Farmers Market: Starts Sat. May 29^th 10am-2PM. Saturdays May 29^th thru September 5^th.

Sundays: Wohlner’s at Aksarben Village Farmer’s Market, Starts Sunday May 31, 10am-2pm. Brunch on Wohlner’s Patio Sundays thru Sept 6th.

Menu Suggestions for this Week (Advertised specials underlined):

Fresh Strawberries , Apricots, and sliced Fresh Peaches with a Dipping Sauce for Fruit

Here is a fantastic Fruit Dip that easy and quick to make:

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 even easier,

Strawberries dipped in Sour Cream and then in Brown Sugar

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

Grandpa Frank’s Grilled London Broil Steak Sandwich: My dad often made this hearty sandwich for spring or summer family meal. He used a whole long loaf of Italian bread and sliced it half, hoagie style.  Then he built the sandwich with grilled and thinly sliced rare London Broil Steak spread with sour cream and topped with sliced fresh tomatoes.  The combination of sour cream, rare beef, and sliced tomato is ethereal.  This a  great supper sandwich for a family, a party or a group.  Want find out how good this sandwich really is—ask Sue Hronek.

London Broil is very lean round steak and delicious if correctly cooked rare or medium rare, but will get dry and tough if cooked medium or well.

Grilled London Broil – I love this cut when cooked correctly

The secret to cooking the perfect London Broil:   Season a thick London Broil with salt and pepper. Direct grill each side for a few minutes, just enough to get a seared crust on each side, then move the steak away from the coals and continue cooking with indirect heat.  If it’s a thick London Broil you may need to turn this a few times while it cooks over the indirect heat. Cook until the internal temperature is 125f-130f for rare; 135-139f for medium rare.  Rare is better with this cut.  When cooked allow to rest for 8 to 10 minutes, then, and slice very thinly across the grain. This combination of searing followed by slower indirect cooking,  resting, and then thinly slicing transforms a potentially tough cut into tender and flavorful sliced steak.

Grandpa Frank’s London Broil Sandwich Recipe:

Ingredients:

London Broil Steak

Salt and Pepper

Sour Cream

Tomatoes—sliced

Lettuce leaves—optional

Uncut loaf of crusty whole loaf of bread such a Rotella Italian or Wohlner’s French Bread, or make individual sandwiches with hoagie rolls or brat buns.

1) Season a thick London Broil with salt and pepper. Direct grill each side for a few minutes, just enough to get a seared crust on each side, then move the steak away form the coal and continue cooking with indirect heat. When cooked allow to rest for 8 to 10 minutes, then, and slice very thinly across the grain.

2) Slice Italian Bread or French Bread lengthwise horizontally.

3) Cover the bottom half of the bread with slices of London Broil and season generously with salt and coarse black pepper,

4) Spread sour cream generously over the slices of meat,

5) Cover the sour cream and meat with tomato slices (lettuce leaves are optional)

6) Place top on the sandwich and cut into serving portions.

This would taste good with EOS Cab, Jamaican Red Stripe Beer or good old Bud.

btw, lately I started making this sandwich as a wrap using a whole wheat tortilla–yum!

Breakfast or light dessert:  Cantaloupe and Blueberries

Diced cantaloupe and fresh blueberries would make a simple, delicious and healthy breakfast or a light dessert.  I’m thinking a dollop of the sour cream and brown sugar Fruit Dip (see recipe above) on top of this would be good at breakfast.  Or, for dessert , serve the diced cantaloupe and blueberries over some Edy’s Vanilla Ice Cream or Kemp’s Frozen Yogurt.

Spritz Hour in Venice, Padua, and,  Wohlner’s Patio this Friday

Green Bean and Cherub Tomato Salad with a Brianna’s Vinaigrette Dressing:

1.5 pounds green beans, ends removed

3/4 pound Cherub Tomatoes,  each cut in half(or not)

feta cheese-optional

Break off ends of pounds fresh green beans then blanche in salted boiling water for 4 minutes, then remove and plunge beans into ice water.  Drain well and chill.   Combine beans and Cherub tomatoes in a big serving bowl, drizzle with dressing of your choice ( a vinaigrette or a balsamic vinaigrette) and toss.  Season with salt and pepper to taste.

Flank Steak or Sirloin Steak Salad: Add some protein to the Green Bean and Chery Tomato Salad and you have a whole meal.  Grill and slice rare flank steak or sirloin steak, place on Green Bean And Cherub Tomato Salad.  Serve with crusty Wohlner’s Artesian Bread.    This could be great use of leftover steak for a quick weeknight meal.

Grilled Chicken Legs or Chicken Breasts basted with Famous Dave’s BBQ Sauce

Growing up at 56th andf Jones, near the old Wohlner’s, some of my cherished memories are of my dad charcoal grilling chicken and then basting the pieces with BBQ sauce.    He taught me there are a few tricks to cooking BBQ chicken without burning the BBQ sauce—the sugar in the sauce burns easily.  First, cook the chicken most the way and then baste with bbq sauce only near the end of cooking.  Secondly,repeatedly  baste the chicken, do this two or three times—each new  layer/coating of bbq sauce will protect the previous layer from burning.  Moderate to lower heat helps, too.  Cooking on the numerous layers of sauce allows you to caramelize the sugar in the sauce and that build layers and depth of flavor.

Chicken Breast is fully cooked when it reaches 160f-165f, and legs are fully cooked at 170f-175f.

Blue Moon Beermosa–Cocktail of the Week

See next blog  article

WOHLNER’S Ad Flyer:  Click HERE

Wohlner’s Ad Flyer for Week of May12th: Click Here for Flyer

Events, Events, and More Events at Wohlner’s:

Ice Cream Sundaes $1.89 —at Wohlner’s Ice Cream Counter, only $1.89 all week, 5/12 thru 5/18

Rhone Wine Tasting May 13^th, SOLD OUT

Spritz Hour on the Patio—postponed because of weather. Will start Weds May 19^th

Wines for Memorial Day Tasting: On Thurs. May 27, 6:30 Need Resv. See Ad.

Wohlner’s Midtown at Mutual Farmer’s Market  Saturday’s May 29th -September

Wohlner’s Aksarben Village Farmer’s Market on 67th Street, Sunday’s May 30-September 5th  10am-2-pm

Wohlner’s serves Sunday Patio Brunch and there will be entertainment in the pavillion for Aksarben Farmers Market

Lunch Special:

Asian Chicken Wrap $4.99 —Someone at Blue Cross needs to tell Tom Jenkins what he missed.

Menu Ideas and Recipes (Advertised Specials underlined)

Mike’s Mango Madness

Mangos are the most consumed fruit in the world for good reason—they’re delicious and they’re on sale at Wohlner’s .

Grilled Brie with Mango and Raspberry: Recipe

Mango Mike’s Mango Melba Parfait–more Mango and Raspberry

Mango Melba—a riff on the classic Peach Melba, peaches with raspberry sauce and Vanilla Ice Cream. Raspberries and peaches are a classic French combination Substitute Mango slices for the peaches in Mango Mike’s Melba Recipe for soon to be Wohlner’s classic.

Melba Sauce–

2 cups fresh Raspberries

3 TBLS powdered sugar

1 TBLS lemon juice

Puree all 3 ingredients in a blender then strain sauce through a wire mesh sieve to remove raspberry seeds.

To assemble each Mango Raspberry Melba Parfait: Place some peeled and sliced mango in a glass or dish, top with a scoop of vanilla ice cream(Breyer’s Natural Vanilla is my choice here), and spoon some Melba Sauce over ice cream.

Note: The classic melba sauce is cooked with a bit of brandy or Swiss Kirschwasser(cherry brandy.) There is no need to blend the ingredients. Place the above sauce ingredients in a sauce pan together with 1 TBLS of water and, optional but recommended, 1 Tbls Brandy or Kirshwasser , and simmer for 10 minutes. Strain through wire strainer, cool. Can be made ahead and refrigerated.

Mango Chili Lime Pie—no baking: Key Lime Pie + Mango Cheese Cake=Mango Chili Lime Pie.  The combination of mangos, limes and chili are classic southeast Asian combination. Here is a dessert recipe that uses those 3 ingredients.  Also, this sounds a bit like a key lime pie with the lime juice and Eagle Brand Sweet Condensed Milk, then some cream cheese and mango is added. Buy a premade graham cracker crust and make the filling in a blender or food processor. No baking, just mix and chill in the refridge. RECIPE

Coconut Cheesecake with Mango Sauce—no baking: This is a light chiffon like cheesecake, not a dense type. Puree a two peeled and pitted fresh mangos in a blender or food processor to make the mango puree for the sauce recipe. Easy No Bake Recipe

Mango Coconut Quickbread: RECIPE

Grilled Salmon with Mango, Avocado & Cherub Tomato Salsa: Recipe

Roasted or Grilled Pork Sirloin Roast with Mango Salsa: Sirloin Pork Roast is moister, deeper red, and fuller flavored that center cut pork loin. It is fully cooked when it reaches 160f, and 165f is a little more well done, after that it get dry. Grill or oven-roast a sirloin pork roast to an internal temperature of 160f, let rest 8 minutes before slicing. Then serve slices with the Mango Salsa found in this RECIPE.

Mango Guacamole – Sweet and juicy mango pairs surprisingly well with the cool and creamy avocado to make this guacamole a special treat. Serve it with something hot and spicy and it will balance out the heat in addition to adding a ton of flavor.  Recipe

Chicken and Mango Guacamole Wraps –Recipe

Chicken and Mango Guacamole Wraps:  Use Chicken Breasts or Chicken Tenders, Avocados, and Mangos to make Kevin’s dish.  Recipe

Blue Moon Beermosa

Cocktails of the Week:

Blue Moon Beer with a squeeze of Orange.

Or

Blue Moon Beermosa: 1 part orange juice, 3 parts Blue Moon Beer Recipe and Discussion

Wohlner’s Ad Flyer for the Week of May 5^th: Click Here

Events:

May 9^th. Mother’s Day. Enjoy a superb breakfast brunch on Wohlner’s patio on Sunday

May 13^th: Perrin’s Rhone Wine Tasting—SOLD OUT.

  Italian  Spritz in Northern Italy

Starting May 13^th —Spritz Hour on our Patio for spring and summer.  Spritz: The northern Italian custom of a light drink or a glass of wine with a small appetizer, al Fresco. 4:00-7:00 Weds-Fridays thru summer. More info will be provided on Wohlner’s Facebook page and in the Blog.

Hour of the Spritz in Verona

Menu Suggestions for the Week (ad specials are underlined)

Mother’s Day Menu Suggestions

Grilled or Broiled Halibut with lemon butter sauce and parsley.

Wohlner’s Choice Plus New York Strip Steaks (Mom’ like steaks, too.)

Filet Mignon Steak for Mom; Flank Steak for everyone else (treat Mom special on Mother’s Day)

Roasted or grilled Asparagus then drizzled with Sesame Oil. First lightly toss asparagus in canola or light olive oil, season with kosher salt and black pepper. Roast in the oven or on the grill until tender. Then for a special taste—drizzle with a lightest touch of Sesame Oil. Note: Sesame Oil is strong so use it very sparingly to season cooked vegetables. I burns and smokes easily so do not cook with it.

Antipasti Salad from Wohlner’s Deli is always a good choice.

Parradux Wine, 2006, Napa:  98 points Robert Parker, 97 points Wine Enthusiast, 96 Tanzer’s Intl. Wine Cellar.  This is a very special wine from Napa Valley, a great way to try a bottle of special Napa Valley wine that normally sell for $50 or more because: a) it is a 375ml. split, i.e., a half bottle of a $50 bottle of wine b) Mike bought up all existing bottles in Omaha at a spectacular price, and c) Mike has it on special sale for Mother’s Day week.  A half bottle of this wine should sell for $30.  64% Zinfandel, 27% Cabernet Sauvignon, 7% Merlot and 2% Cabernet Franc.  See tasting notes at bottom of the page.  Limited Supply–$16 .99. 

Strawberry Shortcake Dessert: Make some shortcake or buy a frozen Sara Lee Pound Cake. Core and slice strawberries, sprinkle with a little sugar to macerate for an hour or two in the refrig(the sugar pulls out some juices from strawberries and makes a little sauce.) Whip up some real Whipping cream, heavy cream, with a little powder sugar and vanilla (or buy some Whipped Cream from the dairy case.) Spoon strawberries and juice over shortcake, top with whipped cream, garnish with a mint leaf. Serve with a light and slightly sweet chilled Moscato d Asti fizz ante—I prefer bold dry red wines yet I love Moscato with a dessert, and so will Mom.

 

Cinco de Mayo Dinner, May 5th, a fun and easy weeknight meal, or a good weekend cookout meal:

Grilled Basa Fish Tacos

Authentic San Diego Baha Grilled Fish Tacos with Refried Beans and Dos Equis Amber Beer

Dan Fitzpat, a champion fisherman in San Diego, introduced me Baha grilled fish tacos while I was there on the 4^th of July 15 years ago. Here is how he makes them:

Dan’s Grilled Fish Tacos Recipe:  Grill some fish (try basa fish because its on sale and taste good), while grilling he bastes and brushes the fish with a teriyaki sauce with pineapple juice—Lawry’s Teriyaki with Pineapple Juice tastes exactly like what he used and it’s on sale this week. He made a Pico de Gallo with minced fresh chiles (serrano or jalapeno), diced fresh tomatoes, and diced white onions (rinse and drain the diced onions), and a big squeeze of lime. He provides some chopped Iceberg lettuce, diced fresh tomatoes, sliced radishes, and minced jalapeños and fresh cut limes to squeeze on the tacos. Use either Taco Bell hard Taco Shells or some soft flour tortillas. Each guest assembles their own Taco.

While dinner is cooking serve your guests Garden of Eden Tortilla chips and Pace Salsa, and Taco Bell Con Queso cheese dip. Serve with Dos Equis Mexican Beer and a small lime wedge ( I REALLY like the Dos Equis Amber, but I skip the lime because that beer tastes so good.)

Taco Bell Refried Beans topped with grated cheese (Kraft Colby, Kraft Cheddar, or Black Diamond Cheddar would all be good choices.). Sometimes I stir in some Pace salsa or Pace Picante into the beans before heating the beans. Top heated beans with a spoonful of Pace Picante, minced white onions (rinsed and drained) and grated cheese which melts onto the hot beans. Delicious and beautiful.

Grilled Flank Steak Tacos: Mexicans often grill flank steak, then slice thinly and serve with a Pico de Gallo, sliced avocado, sliced radish, chopped Iceberg lettuce and grated Colby, Cheddar, Mexican queso fresco cheese, and soft flour tortillas.

Grilled fresh Pineapple Slices brushed with Lawry’s Teriyaki Sauce—serve this as savory and sweet fruit with the dinner.

OR, serve Grilled Fresh Pineapple with brown sugar, cinnamon and melted Robert’s Butter. After cooking top with a big scoop of vanilla ice cream and sprinkle with cinnamon sugar, which is authentic Mexican.

 

Parradux Wine, Napa, 2006:  Tasting notes:  Mike was kind enough share a bottle of this wine with him.  An amazing wine.  I want more. Dense color with a red cherry hue. Aromas of plum, chocolate and cherry pie accentuated by hints of violet, clove, cinnamon spice and vanilla bean. Bright red fruit flavors of Bing cherry, strawberry and raspberry, contrasted by dark and compelling layers of blueberry, mocha. Great structure with smooth, fine mild tannins, a black pepper mid-palate and long nutmeg/allspice and red currant finish.

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Forward this email to people you know would like this. Have them write to Mike@wohlners.com to request being on our email list.

Wohlner’s Ad Flyer Specials for Week of April 28:  Click HERE

Menu Suggestion for the Week  (advertised special items underlined)

Backyard Cookout—Forecast 70 and Sunny: Saturday is forecast to be 70 and sunny so it should be perfect for a backyard cookout. Wohlner’s ad this week is packed with special sale items for your cookout with family and friends.

1) The Backyard Starter: Grilled Brie with Mango and Strawberries Grilled Brie with Mango and Strawberry

• 1 untreated cedar plank (about 15×6 inches)
• 1 small round (4 ½ oz.) Brie cheese
• ½ cup diced mango
• ½ cup fresh strawberries or  raspberries
• ½ teaspoon kosher (coarse) salt
• 2 tablespoons honey, to drizzle
• 10 slices (1/4 inch thick) Wohlner’s baguette French bread

Method

1. Soak cedar plank in water at least 30 minutes. Meanwhile, heat gas or charcoal grill.

2. Remove plank from water. Place cheese (in rind) on plank. Spoon mango and raspberries over cheese

3. Sprinkle with salt.

4. Place plank with cheese on grill over medium heat. Cover grill; cook 15-20 minutes or until cheese is warm

2) The Main: Gourmet Hamburgers, Ribeye Steak, Grilled Pork Tenderloin, or Grilled Pork Chops: Grilled Gourmet Hamburgers with Wohlner’s outstanding ground beef, and Wohlner’s Sourdough Artisan Hamburger Buns.

Harvati Cheese Burger with Fresh Rosemary M’s Pub makes a Harvarti Lamb Cheeseburger with Fresh Rosemary that is killer—Why not a Wohlner’s Ground Beef version. Mince some fresh rosemary.  Season ground beef with fresh rosemary,dried thyme, garlic, and black pepper mix into the ground beef. Grill on one side then turn, season with salt and pepper, and add a slice of Havarti Cheese or sliced provolone. Sprinkle some more fresh rosemary on top of the cheese. Meanwhile lightly butter the hamburger buns and toast the buns on the grill. When done place a romaine lettuce leaf on each burger. Serve with Dijon Mustard.   Epic burgers baby!! Garnish plate with a sprig of rosemary or, even cooler, stick a rosemary sprig into the top of each bun. Wine Suggestion: Any dry red wine would be good but my palate is going toward a Rhone such as Perrin & Fils. Or Boogle Petite Sirah would be good, too.

Canadian Bacon Cheddar Cheese Burgers on Wohlner’s Buns

For each person make two thin patties, place a piece of Wohlner’s Artisan Smokehouse Canadian Bacon, and a piece of good cheddar or pieces of American Singles. Again, lightly butter and grill toast the buns.

Grilled Baby Bella Mushroom and Swiss Cheese Burgers

Grill some Baby Bella Mushrooms (the mushroom formerly know as Cremini) that have been brushed with canola or olive oil.. At the same season and grill hamburger patties, turn burger and place a slice of Swiss cheese on burger and finish cooking. Slice up the grilled baby bellas and season with salt and pepper. Place sliced grilled Baby Bellas on each cheeseburger. Toast the Wohlner’s Buns, and, if you want to be decadent, spread some brie onto the inside of the toasted top bun. Wine Suggestions: Louis Jadot Beaujolais Village or Bon Bon Grenache Rose(a dry rose.)

Ribeye Steak, ask the butcher for extra thick Ribeyes. Season with salt and pepper, sear on both sides then move to a low heat area of the grill and let it more slowly finish cooking to the desired doneness. Hey, it’s a cookout, there’s no rush. Allow steak to rest 5 to 8 minutes before serving or cutting. If you get an extra thick steak, then serve slices of the cooked steak to your guests. Try sea salt as the finishing salt on the sliced steak. Wine Recommended Wine : Chianti Classico, as the nice acidity will go well with the richness of a ribeye steak.

Grilled Pork Tenderloin with sautéed sliced Baby Bellas Mushrooms: I don’t think Pork Tenderloin gets the love it deserves. It’s delicious. Because it so lean you need to be careful not to over cook it. I cook it to an internal temperature of 148f-150f; don’t go past 155f or it will get dry. Season with Salt and pepper. It doesn’t take long to cook, so it is a good cut for a weeknight meal, as well as a weekend. Grilled Pork Tenderloin would taste great topped with sliced sautéed or grilled Baby Bellas. Wine: A Pinot Noir or Pinot Meunere would pair well.

Grilled Pork Tenderloin with Mango Strawberry Salsa: Recipe I haven’t tried this but it sure looks good.

Grilled Salmon with Mango Strawberry Salsa: Recipe

Tilapia would also be good with this Mango Strawberry Salsa

3) The Salad: Rick’s Veggie Salad from the Heat and Serve Case.

4) For the starch choose between Grilled Russet Potatoes, Grilled Corn on the Cob, or Bushes Baked Beans

Grilled Russet Potatoes with FREE Robert’s Sour Cream.Start by piercing and microwaving whole potatoes for 6 minutes on high, then turn potatoes over and microwave for 2 more minutes. Brush the potatoes with canola or olive oil, season with kosher salt , grill over medium heat for 20 minutes turning once. Serve with FREE Robert’s Sour Cream. I suggest top each baked potato with minced fresh chives.

Corn on the Cob—Grilled. Don’t you love the special taste that grilling gives corn.

Bushes Baked Beans are always good.

5) The Desserts:

Grilled Mango w/ Balsamic Reduction and Vanilla Ice Cream

When balsamic vinegar is reduced you have a wonderfully sweet tangy syrup which is good on strawberries, on fish or meat, and on grilled mango.

Recipe: In a saucepan reduce 1/2 c. of balsamic vinegar to 1/4 c. Let cool.  Grill mango slices, drizzle with balsamic reduction, top with good vanilla ice cream.

Two versions of Mango Bread Pudding:

Easy Mango Bread: RECIPE

Ingredients:
• 6 cups 1-inch cubes day old bread

• 2 ripe mangos, peeled, pitted and diced
• 1 ½ cups fat free half and half
• ¾ cup egg substitute
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon each: cinnamon, allspice, and nutmeg
• 3 tablespoons butter, melted
• Powdered sugar (optional)

Instructions:
-Preheat oven to 350° F.
-Lightly spray a 9-inch baking dish with non stick cooking spray.
-Place bread cubes and mangos in a baking dish.
-In a medium bowl whisk together half and half, egg substitute, sugar, brandy, vanilla, and spices. Whisk in butter, then pour over bread and mangos, stirring lightly to coat bread with egg mixture. Let stand for 30 minutes or until liquid is absorbed.
-Bake for 40 minutes or until a toothpick is inserted into the center comes out clean.
-Serve warm with powdered sugar, if desired. Or make the Caramel Rum Sauce in Emeril’s Recipe below

Here is a more adventurous Mango Bread Pudding recipe by Emeril:

Mango Coconut Bread Pudding with Caramel Rum Sauce-RECIPE

This one sounds really good.!!!

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There are fabulous short rib recipes, like Daniel Boulud’s, that use 3 bottles of expensive wine, leeks, shallots and then cook in a $300 Le Creuset enamel dutch oven.  Or, there’s Kathy’s Short Ribs which uses a mere 8 ounces of wine, onions and ingredients you always have in your pantry, then cooked in a slow cooker.  Kathy’s Short Ribs taste better, trust me.  Easier and better.

KATHY’S SLOW COOKED SHORT RIBS

5 lbs. of ribs makes about 4 servings

5 lbs meaty beef short ribs
1 cup dry red wine
2 medium onions, chopped
2 teaspoons Worcestershire sauce
½ teaspoon celery salt
2 tablespoons cider vinegar
1 cup catsup
1/4  cup light brown sugar— or  even just  1Tblspoon  brown suagr
Salt and pepper the ribs on both sides.
Brown the ribs in a little oil in a skillet. Transfer them to crock pot.
Pour out excess oil from the skillet, and deglaze with a hearty red wine about 1 cup.
Reduce wine in skillet for a moment, and add this liquid to the crock pot.
Mix the rest of the ingredients together well, and pour over ribs. Cook in crockpot for about 6-8 hours on low.

It is best to make this the day before serving, but not necessary.  For one thing the excess fat will congeal on the top and is easily removed.  Also, the flavor develops overnight.

To Reheat: place ribs in a baking dish with sauce in 350 degree oven, about 30 minutes.

Short ribs are typically served on top mashed potatoes, polenta, or small egg noodles.

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

Events:

*Lunch Special, 4-21 thru 4-27: CHICKEN PARMESAN SANDWICH! I put this sandwich in the Event section because this has been a huge seller every week it’s featured. $4.99  Somebody be sure to tell Colton.  (btw, Grilled Meatloaf with Soup and Toast is the dinner special, just $6.99. Meet a friend, share a bottle of wine such as Toasted Head Merlot, and enjoy a nice evening on Wohlner’s Bistro patio )

*Thurs. May 13. French Wine Tasting 6 Rhone Wines from Perrin e Fils, 2007, each rated 90+ points. These are very special wines! Paired with 6 small plates. Need Reservation.  This one should sell out.

Menu Ideas for this Week (advertised specials are underlined)

Hosting your own event or dinner party? Could be a prom dinner, a wedding, a groom’s dinner, anniversary, graduation party, or a dinner party. And what’s a party event without great desserts.  Here are some ideas from Wohlner’s with items on special this week.

Beef Tenderloin is the King of Party and Event Foods: Recipes

Beef Tenderloin Au Poivre Sandwiches on Wohlner’s Dinner Rolls

Serve tenderloin with  Clos du Val Napa Cabernet Sauvignon, Indian Springs Cab Frank, or a split of Parradux Cab(wow!).  All three are wonderful wines.

Fresh Blackberries on Sale

Zoe’s Blackberry Ricotta Tarts Recipe

Blackberries are my favorite berry and they’re on sale.  This would be a great dessert for a special event or a dinner party. It can be made ahead of time and easily served. Or make and send as a gift. Elegant and Delicious. Check out Zoe Bakes for the recipe and instructions.  Serve this with Champagne with a Blackberry in each flute.  Or serve with chilled Rotari Champagne or Moscato.  Pictures from Zoe Bakes

It’s not a festive event celebration without Champagne? Rotari Talento Brut

Made with 90% Chardonnay and 10% Pinot Noir—produced in the classic champagne method. High quality at a modest price. Rotari’s Brut is festive and bright with citrus zest, mineral tones and a pristine mouthfeel that ends with clean freshness.  I love this stuff!

Black Forest Cake made easy! Recipe with Betty Crocker Cake Mix: HERE

Start with a Betty Crocker Cake Mix, add a can of cherry pie filling, whipping cream and some slivered almonds: Recipe.  Black Forest Cake would taste fantastic with Elderton Shiraz which has all the flavors of a Black Forest in a superb dry red wine—cherry fruit, chocolate and cocoa, and a rich creaminess. Last week Mike treated me to a bottle of Elderton Shiraz and I’ve had Black Forest Cake on the brain ever since!

If you’ve never had a good dry red wine with a rich chocolate dessert, then you don’t know what you’re missing.  Elderton Shiraz is great alone, or, take it from me, with a chocolate dessert like Black Forest Cake.  This cake and this wine will each have a huge WOW factor on you and on your guests.

Ice Cream Brownie Cake, recipe.

Start with Betty Crocker Brownie mix and ice cream, but I’m thinking you could go from vanilla to decadent with a special flavor of Haagan Dazs

Betty Crocker Brownie Mix :  “Cherry Mousse Brownies”   RECIPE HERE

Are you looking for a killer dessert to take to a party:  Cherry Mousse Brownies with Cream Cheese Mousse.   The mousse filling is easily made with Betty Crocker Cream Cheese Frosting and white chocolate,  then it’s all covered with more chocolate.   Rotari Talento Brut Champagne pairs deliciously with these decadent brownies.

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Wohlner’s Ad Flyer for the Week of April 14^th: Click Here

Events:

Friday April 16^th, BBQ Baby Back Rib Dinner, 5-9PM. Need Resv. at Deli.  A flight of 4 wines will be offered for just $8.  Wine by the glass-$3.  Or try any bottle from our store with no corkage fee.

Thurday April 22, Earth Day Wine Tasting Dinner, 6:30PM, Need Resv.

Menu Suggestions for this week’s Ad Specials

(sale items are underlined)

Thai Satay for Thai Cookout

Thai Cookout

Satay is skewered sliced meat, either chicken, pork, beef, or shrimp, cooked over a charcoal or gas grill. It takes a only a minute or two on each side to cook since the meat is thin. Slice the chicken or meat, marinade, then skewer and grill. If using wood skewers be sure to soak so they don’t burn.

This could be a good cocktail party, a BBQ party, or as a tailgate party at this week’s Husker spring scrimmage.

Thai Cookout Menu

Thai Hot Wings from our deli case

Thai Chicken or Pork Satay with Peanut Dipping Sauce

Tom Yum Grilled Shrimp Skewers

Grilled Pinwheel or Sirloin Steak with Asian Marinade

Near East Rice

Grilled Papaya with Papaya Seed Vinaigrette

Singha Thai Beer

Riesling Wine

Vanilla Ice Cream dusted with flaked coconut, drizzled w/ Hershey chocolate sauce

Thai Hot Wings from Wohlner’s Deli. Just reheat and serve. Wings are great reheated in an oven but the best way is on the grill.

Got Chili Sauce?

Sriracha: See  NY Times Article

Thai Satay(skewers) with Peanut Dipping Sauce. Chicken or pork or beef Satay with peanut dipping sauce made with peanut butter

Thai Peanut Dipping Sauce #1

1 (10 ounce) can coconut milk

1/2 cup crunchy peanut butter (Jif)

1/2 small onion, grated then rinsed under cold water and drained

1 TBLS Fish Sauce

1/2 tsp soy sauce

1 tsp brown sugar (if using a natural peanut butter with no sugar then add 1tps more)

¼ to ½ tsp Sriracha Sauce (more if you like a more heat)

In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, ideally serve slightly warm. If it thickens then add a little water to loosen.

Thai Chicken Satay with Peanut Dipping Sauce: Recipe

Spicy Thai Dipping Sauce  #2

Ingredients:
1 tablespoon peanut oil or canola oil
1 tablespoon Red Curry Paste
1/4 cup coconut milk
1/4 cup chicken stock
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon Sriracha chili sauce (or 1 birds eye chili, sliced)
2 tablespoons peanut butter
1 teaspoon sesame oil
2 tablespoons peanuts (roasted and crushed)
Directions:
1. Heat the oil in a pan.
2. Add the red curry paste and saute until fragrant.
2. Add everything else and simmer to thicken it a bit, about 2-3 minutes.

PORK SATAY:  RECIPE

Tom Yum Grilled Shrimp: RECIPE

Pinwheel Steaks or Sirloin Steak grilled with Thai Style marinade.  Grilled to rare or medium rare. 

Thai Style Marinade

1 Bunch Cilantro [rinse and twist stems off]
1 Bunch Scallions [green onion], rinsed well
3 Tablespoons Thai Fish Sauce (or use 1½ Tbls Worchestershire & 1½ Tbls soy)
3 Tablespoons fresh lime juice ( about 3 limes)
3 Tablespoons Sugar [slightly heaping](either brown sugar, raw sugar, white, or honey)
1 tsp Srirachi Sauce (or 1 Serrano or Jalapeño Chilies [depending on size])
4 Large Cloves Garlic

Place all ingredients in a food processor or blender and puree. Adjust the heat by adding more Srirachi Sauce

Marinade chicken strips for ½ hour to and hour, a whole chicken breast up to 4 hours, and

Near East Rice Mix

Grilled Papaya with Papaya Seed Vinaigrette (serves 4 to

 

2.5 to 3 pounds of papayas

Papaya Seed Vinaigrette:
1/2 cup fresh papaya seeds
1 cup papaya nectar (papaya nectar can be found in your supermarket’s juice section)
1 cup rice wine vinegar
1/4 cup Dijon Mustard
1/8 cup fresh lime juice
3 tbsp. roughly chopped shallots
1 tsp. Creole Seasoning
1/2 tsp. salt
3 ounces extra virgin olive oil
Garnish: (optional)
Coarsely chopped cashew nuts

Instructions:
Place all ingredients for vinaigrette in an electric blender or food processor and blend until pureed well. Pour vinaigrette into an airtight container and refrigerate until ready to use.
Peel the papayas, cut into halves and scoop out the seeds (reserve the seeds for the Papaya Seed Vinaigrette), then pare the papaya with a paring knife or vegetable peeler and cut the flesh into wedges.
Lightly brush papaya wedges with cooking oil. Grill wedges over medium-high heat for 5 minutes, turning once.
Place grilled papaya wedges on a large serving platter and drizzle with chilled vinaigrette. If desired, top wedges with chopped cashews.
Makes 4-8 servings (depending on how many people are being served).

Singhai Thai beer and chilled Riesling wine

Italian Bistecca Cookout: Sirloin Steak and Hamburgers

Bruscetta two ways. Toasted slices of Wohlner’s Baguette w/ Olive Tapenade and with  Artichoke Tapenade.

Caprese Salad with sliced On The Vine Tomatoes and sliced fresh Mozzarella, and basil,

Grilled Onion with balsamic vinegar (Cippolino style)

Grilled Potato Slices (toss in canola oil then season w/ salt, pepper, garlic powder and fresh rosemary or thyme.  Grill)

Burgers cooked and topped w/ Olive Tapenade, fresh rosemary, Tomato slice, Asiago

Grilled Sirloin Steak, cook rare, rest, slice and season with Rosemary Salt*and Pepper

Cannonball Cab, Chianti, or McManis Zinfandel (in Italy Zinfandel is called Primotiva)

 

 

*Frank’s Rosemary Salt Recipe:

1 Tablespoon Coarse Kosher Salt (or 2tsp kosher and 1 tsp sea salt is even better)

1 teaspoon of minced fresh Rosemary

Use at the table to season cooked beef, pork, lamb or chicken. It’s so good!

 

 

Tennessee Cookout

Jack Daniels Burgers with Jack’s Whiskey Burger Sauce

1.5 to 2 pounds of Wohlner’s Ground beef

6 Buns

6 slices of cheese(optional)

6 slices of cooked bacon (optional)

Jack’s Whiskey Burger Sauce

3 Tbls Jack Daniels Whiskey

3 tablespoons Worcestershire sauce

2 teaspoons garlic salt

2 tsp liquid smoke OR 2 tsp chili powder ( you choose one )

Combine all sauce ingredients in a small bowl.

 

Add 3 tablespoons of the Jack’s whiskey burger sauce to the ground beef in a large mixing bowl. Blend well with your hands and form into 6 patties. Sear the patties about 2 to 3 minutes per side directly over high heat. Reduce heat to medium or move to a cooler area of the grill. Baste both sides with the remaining sauce and grill until the burgers are cooked through. During the last minutes of cooking, top with cheese and bacon, both optional, and lightly toast the buns or English muffins over medium heat. Makes 6 servings 3 tablespoons Jack Daniel’s® Tennessee Whiskey

Jack in the Beans

2 tablespoons bacon drippings or oil

1 small onion, chopped

2 tablespoons brown sugar

1/3 cup Jack Daniel’s® Tennessee Whiskey

1 can (28 ounces) baked beans

1 tablespoon spicy brown mustard

2 tablespoons Worcestershire sauce

½ teaspoon liquid smoke, optional

Heat drippings in a large saucepan. Stir in the onion and brown sugar.

Cook over medium heat, stirring frequently, until the onion is soft and golden

brown, about 5 minutes. Stir in the remaining ingredients. Simmer 20 to 30 minutes. Makes 6 servings.

Grilled Sliced Portabella Mushrooms

Tossed Dole Salad with coarsely chopped Tomatoes and Girard Champagne Vinaigrette

Sourdough Garlic Bread (in the freezer)

Cannonball Cab Wine and Moosehead Beer

Great American Cookout or Tailgate Party

Wohlner’s Artisan made Brats

Wohlner’s Artisan Natural Casing Weiners

Burgers with topped with Olive Tapenade, fresh rosemary, Tomato sliced, shaved Asiago

Dole Salad with Shaved Asiago Cheese, tomatoes, anchovies, Italian Dressing

Moosehead Beer.

Mixed Fresh Fruit on Ice Cream

Fudge Bars and Drumstick Cones for the Kids

Cornhusker Spring Game Tailgater

See Great American cookout.—brats, burgers, wieners, add some Thai Hot Wings

Shrimp with cocktail dip

And Deli Grilled Chicken Salad  for sandwiches to have a no cook cookout/tailgate.

Grilled Chicken Salad on Town House Crackers as an appetizer or snack

Drumstick Ice Cream Cones

Use Our Family Designer Plates for your cookout

Kansas City Rib Cookout

The Kansas City ribs (on sale) are a great BBQ party food. They can be precooked in 325F oven for about on hour (then hold in a foil covered pan on the grill over very low heat, merely to keep warm). Then when ready to eat, place ribs on grill over medium heat, heat a little on each side, then dunk or brush with BBQ sauce and cook for a few minutes. Be careful not to burn the sauce; the goal is to lightly cook the sauce and caramelize the sugars in the sauce without burning. (Tip: Brushing on more sauce prevents the previous layers from burning while still caramelizing–but many of you expert BBQ warriors already knew that.)

Here’s an ideaq for a BBQ sauce for the ribs:

Jack’s All-Purpose BBQ Glaze for Ribs

1/2 cup Jack Daniels Whiskey

1/2 cup soy sauce

1/2 cup ketchup

1   cup brown sugar

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 2 cups.

 

Weeknight Dinner

Baked Chicken breast Provencale—chicken breast stuffed with Olive Tapenade, fresh rosemary and pieces of Asiago Cheese, baked in oven.

Dessert Idea:  Fresh Blueberry and Strawberry Tart on Puff Pastry (with Hagen Daz Ice Cream).  Here is a easy recipe—much easier than it looks.  I think the raspberries in the recipe are optional. 

Mixed berry tart with vanilla mascarpone cream recipe

Wohlner’s Ad Flyer  for the Week of April 7-13:  Click Here

Events:  Smoked BBQ Baby Back Rib Dinner, Friday April 16th, 5PM-9PM.  Make reservation with deli or call 551-6875. 

Menu Ideas Using Some of this Week’s Advertised Specials

Spring weather is finally here, so let’s get grilling with some grilling recipes.  Be sure to grab some charcoal, wood chips, starter fluid, foil, beer. 

 

Grilled Shrimp basted with lemon garlic parsley butter 

 

 

Grilled Trout with Parsley, Dill, and Lemon Slices

Brush trout with olive oil, season with parsley, dill, salt, pepper, top with thin lemon slices.  Grill skin side  down until flaky, but don’t over cook. (be sure to oil hot grill before cooking fish)

 

 Grilled Flank Steak Tacos with Grilled Cherub Tomatoes

Grill Flank steak to rare or medium rare, and grill cherub tomatoes until they get some blisters

Thinly slice flank steak across the grain, and cut cherub tomatoes in half.

Use either warmed flour or corn tortillas

 

Suggested Condiments:

chopped cabbage (or lettuce)

diced white onion (rinsed in cold water)

jalapeno slices

chopped cilantro

sliced radishes

sour cream or Mexican crema

avocado slices or guacamole

lime

 

Fat Tire Beer would go great with these tacos, or Jose Cuervo Margaritas

 

 Spice Rubbed Grilled Flank Steak

Spice Rub for Flank Steak
2 large garlic cloves, minced
1-1/2 teaspoons grated peeled fresh ginger, minced
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon ground cumin
Mix the above ingredients and liberally season 1-1/2 lb flank steak, trimmed.  Oil the warm grill grate with a paper towel and canola oil.  Sear steak and cook until rare to medium rare (flank steak is very lean and will toughen and dry if cooked medium.)

 

Brioche French Toast with Caramelized Bananas, Toasted Pecans, Butter, and drizzled with Maple Syrup

Wohlner’s Artesian Brioche makes the perfect French Toast.

First, caramelize some sliced bananas in brown sugar, butter and cinnamon, then add a bit of rum extract or a splash of dark rum such as Meyers and allow to flame or sauté for a couple minutes to cook off the alcohol.

Next,  make French toast using your favorite recipe.  Place a slice of cooked French toast on a serving plate, top with a platter of butter.  Place some caramelized bananas and sauce on French toast, sprinkle with chopped toasted pecans, and drizzle with warm maple syrup.

 

The Original Recipe for Bananas Foster from Brennan’s in New Orleans

This is the actual Bananas Foster recipe from the original source and creator of this dessert: Brennan’s Restaurant. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen Brennan on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan’s and a very good friend of Owen.

• BANANAS FOSTER
• ¼ cup (½ stick) butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half 
  lengthwise, then halved
• ¼ cup dark rum ( such as Meyer’s Rum)
• 4 scoops vanilla ice cream
  Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
• Don’t pour the rum into the pan as seen in the picture, the bottle could explode.  Put the rum in a small pan and then pour into the skillet. 

My note: It’s better with the banana liqueur.  If you don’t have banana liqueur make this anyway, it’s still delicious. 

 

Grilled Bananas Foster

See Recipe at Hostess with the Mostess