WINE & FOOD CORNER BLOG

What to do with Roquefort Cheese?
August 3 9:56 AM

Now for Wohlner’s Food Ideas for the Week (Ad specials are underlined)

Here are our ideas for using Roquefort with other items on sale this week at Wohlner’s:
Grilled Wohlner’s Ribeye Steak with Roquefort Sauce
The combination of Roquefort and medium rare grilled Wohlner’s Ribeye Steak is sublime.  Add a really good bottle of Cabernet or Merlot and you have a transcendent meal!  Clos du Val Cab would be superb. 
1 tablespoon butter or neutral oil, like canola
3 tablespoons minced shallots
2 tablespoons white wine or cider vinegar
6 ounces crumbled Roquefort or other blue cheese
Pinch of cayenne
Fresh parsley or chives for garnish, optional
Melt butter or oil over medium heat in a small sauce pan, when foam no more foam from the butter, then add shallots and cook for 4 or 5 minutes.  Add vinegar and stir until almost all the vinegar evaporates.  Reduce the heat to low and stir in crumbled blue cheese, cayenne and a pinch or two of black pepper.  Continue stirring until melted.   Gently rewarm, or keep this warm, and drizzle over medium rare thick Wohlner’s Ribeye Steaks. 

Mike’s wine suggestion’s are: 2005 Rombauer Diamond Selection Napa Valley Cabernet (limited amount available call Mike to reserve), 2007 Steltzner Claret, or 2008 Guenoc Victorian Claret
Note:  Any leftover sauce can be refrigerated.  It will solidify, and can later be spread over a warm steak or pork chop, or bring to room temperature and spread on baguette rounds or crackers. 

Boneless Chicken Breast stuffed with Roquefort Spread
1 package (8 ozs.) cream cheese, softened
1/2 cup crumbled Roquefort cheese
2 green onions, sliced
pinch of cayenne or shake of Tabasco
Make a slit in the side of the chicken breast and stuff with Roquefort Spread.  Bake at 350 until fully cooked and any juices run clear when pierced.  Remove from oven and allow resting for 5 to 10 minutes before eating or cutting. 

Roquefort Pate as a Spread or Cheese Log
This can be spread on bread rounds or crackers (think Jazz on the Green).  Or, put a pat of it on a cooked steak or pork chop just off the grill. 
4 ounces of Roquefort cheese
½ stick of unsalted butter
pinch of dried tarragon
1 drop of Tabasco or pinch of cayenne
¼ tsp Worcestershire sauce
1 Tbls  brandy  (optional but suggested)
chopped pecans for garnish
Place all ingredients, except pecans, in small food processor and mix just until blended by pulsing.  Or, allow butter and cheese to come to room temperature and blend with a mixer.  Add in tarragon, Tabasco, Worcestershire, and brandy and mix.  Form into a log or ball and garnish with chopped pecans. 
Served slightly chilled a spread or pate for baguette rounds or

Grilled Flank Steak and Roquefort Dinner Sandwich with the Works
This is a good weekend BBQ menu item.  Invites some friends and family and have a party with some uniquely delicious food. 
Roquefort Bleu Cheese Flank Steak Sandwiches with Sautéed Onions and Roasted Roma Tomatoes:
Here is an out-of this-world
recipe for grilled Flank Steak and a Roquefort Sauce: 
Notes: 
1)  This recipe calls for grilled Flank Steak, but feel free to use a Sirloin Tip Roast oven roasted rare to medium rare (130° to 137°) and thinly sliced.  Both of those items are on sale this week at Wohlner’s. 
2)  Substitute Walla Walla Sweet Yellow Onions for red onions in the recipe
3)  The sautéed onions and the roasted tomatoes can be cooked ahead of time so you can enjoy your own party.  All you need to cook is the Flank Steak
For this party serve the quintessential summer cool drink of the summer---the Dark and Stormy cocktail made with Gosling’s Black Rum and Gosling’s Ginger beer.  More on the Dark and stormy at the end of the newsletter.  Also have some Boulevard Pale Ale or Boulevard Wheat with a slice of lemon.  Both the Santa Ema Merlot and Cab would pair well with this Flank Steak and Roquefort dinner sandwich. 

Roquefort Burgers with the WorksUse the same recipe as the above one for Flank Steak, but grill hamburgers instead

Ziti Pasta with Roquefort Sauce---Your dinner is planned
Here is a dinner fast enough for a weeknight yet elegant enough for a weekend dinner party.  

Be sure to make a big salad using Dole Classic Salad Mix, Roma Tomatoes, and Wishbone Italian Dressing or Western Dressing.  Don’t forget some Wohlner’s Homemade Garlic Bread (I sprinkle little Crystal Farms Shredded Mozzarella on it and broil it.).  For dessert GS Gelato, and fresh Cherries.  Pair the Ziti with a Chenin Blanc, Pinot Grigio   or a zippy and acidic young red. 

Sausage of the Week
Mr. Juice’s Soon-To-Be Famous Garlic and 3 Onion Sausage
Every week a new sausage creation---only at Wohlner’s!  Mike reports this is indeed very tasty and soomething to have cooked and cut up an appetizer or snack with a cold beer, or as part of your lunch or dinner. 

It was a Dark and Stormy Cocktail……the quintessential cocktail of the summer.
Dark and Stormy—a refreshing summer cocktail!
Dark and Stormy is refreshing summer cocktail which started in Bermuda and spread around the world.  It seems to be the most popular summer cocktail for sail boaters and at sail boat races in English speaking countries.  It is made with only Gosling’s Black Seal Rum and (non-alcoholic) ginger beer. 
Every summer Mike at Wohlner’s stocks the shelves with Gosling’s Black Seal Rum and Gosling’s Ginger Beer.  You may use other ginger beers but Gosling’s brand Ginger Beer has the right amount of ginger to make an excellent Dark and Story.  And while this started as a summer drink reportedly it has become something enjoyed year round.

Dark and Stormy Recipe
1.5 ounces Gosling’s Black Seal Rum
ginger beer---Gosling’s brand  is suggested
lime, slice
ice
Add ice to a tall glass, add Gosling’s rum and the fill glass with ginger beer.  Add a little squeeze of lime and stir.  Garnish with lime slice. 
Enjoy.  

Crazy Frank’s Quintessential Dessert of the Summer - Dark and Stormy Grilled Peach Dessert----Flambé
I
f the Dark and Stormy cocktail is the quintestional cocktail of the summer then here is the quintessential dessert of the summer.  First make a warm syrup made of ginger beer, brown sugar and lime zest (2 parts brown sugar, 1 part ginger beer, and pinch of lime zest), bring to a boil for 3 minutes, Next grill peach halves until slightly softend and warm, about 3 minutes per side, turn, drizzle each peach with the warm ginger beer syrup, and grill 3 more minutes.  Remove from the grill and drizzle some Gosling’s Black Seal Rum over each grilled peach.  Immediately light the rum to Flambé each peach.  Finally, splash a little squeeze of lime each peach and top with coarsely crushed ginger snaps!  I am debating whether whipped cream should top this or not, and if so should the whip cream have a hint of rum and ginger?  I’ll let you decide that. 

 Thank You for Shopping
Wohlner’s Grocery and Deli

Category: Meat Deli Wine Dessert
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778
E-mail: wohlners@wohlners.com


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