Wohlner’s Aged Whole Beef Tenderloin is on special sale: Buy the whole tenderloin at a special price and our butchers will cut & wrap it for free.
Cumin and Coriander Crusted Beef Tenderloin with Basil Curry Mayonnaise
If Lamb shoulder chops were so tasty when seasoned with cumin and coriander, then think how fantastic Wohlner’s Beef Tenderloin or Filet Mignon would be seasoned that way. I suggest you try Giada’s 5 Star Cumin and Coriander Beef Tenderloin with Basil Curry Mayonnaise recipe. (She toasts whole cumin seeds and coriander seeds and then grinds them, but I think it is still a 5 star rated recipe even if you use ground cumin and coriander.) Recipe
Or try Gourmet Magazine’s Cumin and Smoked Paprika Crusted Beef Tenderloin with Smoked Paprika Mayo. Recipe
Cumin and Coriander Husker Pork Chops and Center Cut Pork Loin (A cumin and coriander seasoning mix works great with pork, too!)
2 tablespoon coriander seeds (preferably not powder)
2 tablespoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon Kosher salt
4 Wohlner’s thick Husker Pork Chops or a 3 pound Center Cut Pork Loin
Light your grill and heat to high. Place the coriander and cumin seeds in a pot or shallow pan and toast over medium heat until fragrant (meaning you can smell the spices, but don’t burn them!). I like to toast them right on the grill while the grill is heating up. Remove the pan from the heat and carefully pour the seeds into a coffee grinder (one of the great multitaskers of the kitchen), add the peppercorns and salt and then grind the mixture into a powder. Pat the pork chops dry and then coat them with a thin layer of olive oil and transfer to a plate. Rub both sides of each pork chop down with a generous amount of the rub. Once the grill is ready, place the pork chops on the hottest part of the grill and sear for about 2 minutes. Using tongs, rotate the chops 45 degrees and then grill for another 2 minutes. We’re after a good sear on each side of the chops. During this time, watch for flare ups from the fat. If the flare ups last more than a few seconds, move the chops away from the flame until it goes out and then place them back on the hot part of the grill. Once you have a nice seared crust on the first side (around 4 minutes total on a hot grill), flip the pork chops over to the other side. Grill another 2 minutes, rotate 45 degrees and grill for another 2 minutes. If your grill was hot enough and they are relatively thin (less than an inch), they should be done after about 8 minutes total. If your pork chops are thicker than 1 inch, move them over to the cooler side of the grill after searing (or turn down the heat) and continue cooking with the lid closed until they are done. All grills and pieces of meat are different though, so these times are approximate. Just don’t overcook the pork chops! You can always throw it back on for a few minutes if it’s not cooked to your guest’s liking, but you can never rehydrate that overcooked hockey puck. The above cooking times are approximate. It is use an instant read thermometer and cook to an internal temperature of about 150f to 152f. New U.S. Government guideline for cooking whole pork (i.e. not ground pork). The new safe internal temperature guideline is now 145F and then at least 3 minutes of rest off the heat.
Cumin and Coriander Chicken Legs
5 (2-inch-long) dried hot red chilies
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
3 or 4 pounds of Chicken Legs
Special equipment: an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal) Prepare grill for direct-heat cooking with medium-hot charcoal. Coarsely grind chilies, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, (be careful of the chili pepper dust when you open the spice grinder) then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken. Oil grill rack, then grill chicken, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 6 minutes total. Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, an internal temperature of 170f, or approx. 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
Frank’s Favorite and Fast Scrambled Eggs---At least it’s my newest favorite
Lately I have been on a scrambled egg kick. Easy and quick scrambled eggs, but far from plain. My recent iteration of scrambled eggs has lightly sautéed onions and diced roasted red sweet peppers, diced dry cured sausage (sopressata.) What really makes it special is that I stir in a big pinch of shredded cheese just before the eggs set up. The cheese makes the eggs creamier and of course adds another dimension of flavor. The trick is to not add too much of any one item. Another trick or technique is to briefly sauté the onions to soften them and cook away a strong onion taste. Since the onions are finely diced they sauté in a minute or two--the time it takes to dice the cured sausage and beat the eggs. This only takes about 5 minutes total because as one ingredient is heating up you always prepping or cutting the next ingredient.
Scrambled Eggs with Sautéed Onions, Roasted Sweet Red Peppers, and Sopressata Sausage
1 tablespoon of olive oil, canola oil or butter
3 Tbls of finely diced onion (Walla Walla Sweet or some red onion)
3 Tbls finely diced Roasted Red Pepper (I use canned Mancini Roasted Red Sweet Peppers)
2 or 3 Tbls of diced dry cured sausage (Boarshead’s Sopressata), or Wohlner’s Own Summer Sausage, or a little bit of some cooked Wohlner’s Italian Sausage
3 Large Eggs, beaten
Salt and Pepper
2 Tbls. Shredded Cheese (often a Crystal Farms or Kraft finely shredded mix)
Wohlner’s Baguette or Sourdough –sliced and toasted
Butter---try the salted Euro style butter for your toast
Put oil into an 8” Teflon skillet, while oil starts to warm over medium heat dice the onion and roasted red pepper and add those to the hot oil. Dice the sausage and add to the skillet. Meanwhile crack 3 eggs into a small bowl, add a little salt and pepper, a beat eggs. The onion, red pepper, and sausage should have sautéed enough now so stir those he eggs, and now pour the egg mixture into the skillet. Slowly stir the eggs, and as they begin to stir in the cheese. When the eggs have almost reached your desired doneness remove the pan from the heat, and stir for a minute while they continued t heat. When they reach the desired doneness transfer to your plate and enjoy. About the time your eggs are ready your sliced Wohlner’s Baguette or sliced sourdough will be toasted. Enjoy this breakfast with sliced fresh summer peaches!!! Also Robert’s OJ, and Simply Potatoes Hashbrowns.
Note 1: The dry cured sopressata and the summer sausage are ready to eat, but the fresh Italian sausage must be fully cooked.
Note 2: I haven’t yet tried the scrambled eggs with Wohlner’s Italian Sausage but with the onions, roasted red peppers, and some shredded mozzarella cheese it would be delicious!
Note 3: These scrambled eggs would make a good breakfast wrap with the LaTortilla Factory Wraps on sale.
Dave, Wohlner’s bread baker, tells me that as good as Wohlner’s bread is fresh he thinks it may be even better the next day toasted. Probably not Dave’s exact words, but he did mean to say Wohlner’s Bread makes great toast. My cooking instructor in Paris, Marta, said almost the same thing. She always looks forward to toasting her day old Parisan baguette for breakfast and adding a little butter. That is her daily breakfast. Hmmm, I think I should tell my scrambled egg recipe so she can enjoy that also.
Egg Salad on Ritz Crackers
This is a nice appetizer or snack idea! I bet it would also be good on a toasted baguette slice. I haven’t had egg salad for a long time and I almost forgot how something so simple can taste so good! It’s cool, delicious and eggs are on sale this week at Wohlner’s.
Egg Salad Recipe
6 large eggs
1-2 tablespoons mayonnaise, or more to taste
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1 green onions or 1/2 bunch chives, chopped
4 small lettuce leaves
8 slices of Rottellas bread or Wohlner’s sourdough, toasted
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly 15 minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time. Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Make 4 sandwiches.
Plan a weekend summer brunch! Breakfast Items on Sale
Take a look at the ad flyer and notice all the breakfast items on sale: Kolaches, Eggs, Better’n Eggs, Robert’s OJ, cheeses, Simply Potatoes Hashbrowns, Hungry Jack Pancake Mix and syrup, even fresh blueberries to make blueberry pancakes. Or, make French toast with eggs, milk and Rotella Sliced Bread
Bellini---White Peach and Prosecco: For your summer brunch, instead of Champagne or a Mimosa, try a Bellini with pureed white peach and sparkling chilled Italian Prosecco. Bellini’s were first created in Harry’s Bar in Venice, Italy; that’s where I first tasted one. Fantastic with white peach and only white peach---never a yellow peach, trust me. I tried it with a yellow peach and it was disappointing. Luckily white peaches are on sale at Wohlner’s this week.
4 ounces chilled Prosecco (1/2 cup)
2 ounces pureed white peach (1/4 cup or 4 Tbls.)
To make: Slice or dice a white peach then puree in a blender. Place 4 level Tbls. of the white peach puree in a glass, preferably a chilled glass. Pour in 3 of the 4 ounces of Prosecco. Gently stir to mix, then add the rest of the Prosecco. For a crowd make up a pitcher. That would be a party pleaser.
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