WINE & FOOD CORNER BLOG

Punxsutawney Grill Sees His Shadow —Predicts good grilling weather
February 17 9:50 AM

Omaha, NE  February 16, 2011   (Nebraska News Service)
According to Omaha legend if Punxsutawney Grill sees his shadow on the patio this predicts that you should grill Wohlner’s New York Strips this week.  

Wednesday morning Mike Schwartz pulled Punxsutawney Grill onto Wohlner’s patio.  When Grill saw his shadow Schwartz declared Wohlner’s New York Strip Steaks on sale this week.  Applause arose from the crowd of over 500 people in attendance. The event takes place annually every February since 2011.

The national weather service concurs with Punxsutawney Grill and predicts warm sunny days with record temperatures near 70 degrees. 
The master of ceremonies, Omaha weatherman Seldom Wright, said, “Take advantage of this great grilling weather while you can!”  He then excused himself and hurried into Wohlner’s Grocery so he could  buy steaks and get home in time to cook out.  
 
Four Cookout Meal Suggestions
 (advertised specials are underlined)
 
New York Strip Steak on sale this week

February Cookout #1:  Complete NY Strip Steak Meal on the Grill.
We have a window of opportunity to crank up the grill and sear some great Wohlner’s New York Strip Steaks.  This whole meal could be cooked on the grill with all these items on sale:
New York Strip Steaks with a medley of grilled vegetables made up of
Asparagus, grilled
Baby Bella Mushrooms, grilled
Roma Tomato , halved and grilled,
Green Bell Pepper, sliced and grilled
Green Giant Russet Potatoes, thickly sliced and grilled
Yellow Onions, thickly sliced and grilled
 
To prepare vegetables for the grill:
• Trim woody ends off asparagus; slice green peppers  Russet potatoes and yellow onions. 
.  Brush or toss prepped vegetables with canola or olive oil, season with kosher salt and   black pepper,
.  Lightly brush grill grate with canola oil. 
.  Place on the grill, turn once, cook  until tender.   Most vegetables take about 5 to 8 minutes of cooking on each side.   Potatoes, bell peppers,  and onions require more time than the Asparagus. 
Tip #1:  The potatoes take the longest on the grill, so cook the thick potato slices in the microwave for about 4 minutes to par cook them. 
Tip #2: When the vegetables are finished cooking, sprinkle with grated Parmesan cheese, or lightly drizzle with toasted sesame oil. 
Tip#3:  If you have a vegetable grate for the grill, more power to you.  If you don’t then cut any vegetables into bigger pieces. 

February Cookout #2: America’s Cut Boneless Pork Chops
The fact that America’s Cut Pork Chops are thicker helps this very lean cut stay moist on the grill. 

It’s difficult to cook great pork chops on the grill when they are as lean as America’s Cut Boneless Pork Chops.  Ideally you can brine these lean chops, ideally, but I never seem to have the time nor forethought to do that.  Yet if you follow these directions you can still have moist and flavorful thick pork chops on the grill without brining.

Directions for cooking moist America’s Cut Pork Chops on the grill
1) Heat the grill, and then clean the grill and oil the clean hot grate with higher heat oil such Canola or Peanut oil.
2) Season both sides of each chop with your favorite seasoning blend.  Plenty of kosher salt and coarse black pepper is the seasoning most chefs rely on, and since these chops are thick be generous with the seasoning.  A hint of garlic powder and/or smoked paprika are good additions with the salt and pepper.
3) Sear the seasoned chops on hot part to the grill to develop a flavorful crust, about 2 to 4 minutes per side.  Once nicely browned on both sides move the chops to a cooler part of the grill to finish cooking to an internal temperature of 150f-155f— there should be a hint of pink.  At 160f they will start to get dry and will begin to lose flavor.  Remove from the grill, tent with foil, and allow to rest about 5-7 minutes before serving.
3a)   BBQ or Teriyaki–if you desire a BBQ or Teriyaki sauce brush some on after you move the chops to the cooler part of the grill finish cooking as directed above.  Note: If brush the sauce on too early the sugar in the sauce will burn in the high heat, but the sauce will cook nicely over the lower heat.  In any event try not to cook chops to an internal temperature over 155f.
Serve the America’s Cut Chop with grilled vegetables discussed in Cookout#1

February Cookout #3:  Wohlner’s Bone-In Chicken Breast with BBQ Sauce
Cook these Bone-In Chicken Breast in the same manner as the America’s Cut Pork Chops in February Cookout #2.  The only difference is to cook the Chicken Breast to an internal temperature of 160f-165f.    We suggest you use a tangy BBQ in the manner of step 3a in the Cookout #2 pork chop directions above. 
 
February Cookout #4:  Wohlner’s Ground Beef Patties cooked on the Grill
When was the last time you have a great burger with the flavor that can only be achieved by grilling outside?    Wohlner’s fresh Ground Beef Patties are convenient, they’re on sale this week, and the weather is right.
A plain burger perfectly grilled is sublime and needs nothing except maybe ketchup. If you want more on your grilled burger try some of these ideas using things on sale at Wohlner’s this week:

Boursin Cheese Burger—When you remove the burger from the grill spread Garlic and Fine Herbs Boursin Cheese over the warm burger.  Mummmm

Havarti Cheese Burger—Again grill Wohlner’s Ground Beef Patties and then place a slice of creamy Havarti Cheese on the hot burger. 

Havarti and Poblano Pepper Burger—I love this combination of a nice grilled burger with a piece of a canned whole Poblano pepper on the burger then a slice of Havarti Cheese melted on top.  
Serve any of these Grilled Burgers with steamed or grilled Asparagus tossed in a pat of butter and seasoned with kosher salt and a little black pepper.  Also serve some raw baby carrots and a Dole Ultimate Caesar Salad Kit.   

 

Category: Meat
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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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