T-Bone Steak BBQ Party or Dinner
A T-Bone Steak is really two steaks in one. Attached to one side of the bone is a filet mignon, and on the other is NY Strip. Plus, the bone adds wonderful flavor to each of the two steaks. We suggest you get thick T-bones and grill them rare or medium rare for the best flavor. One more thing, don’t detract from a Wohlner’s T-Bone by adulterating it with chimichurri sauce, please!
Our suggested dinner menu is :
1) Wohlner’s T-Bone Steaks , Grilled,
2) Salad of Sliced Hot House Tomatoes with Feta Cheese, with Olive Oil, Red wine Vinegar, and Greek Seasoning (or use a Greek Dressing),
3) Cole’s Garlic and Cheese Bread,
4) Chateau Ste Michelle Cab or Merlot, and
5) Sauteed Missouri Peaches over Vanilla Ice Cream for dessert.
Scallop Ceviche : RECIPE
Ceviche is a way to ‘cook’ seafood in the acid of citrus juice. No heat involved, so it’s great for a hot summer day and it’s delicious. The recipe calls for 2 Serrano chilies, which would be too hot for me so either use just one or use some jalapeño peppers which tend to be milder, and don’t use any of the seeds. Yet, if you like the heat, go for it!
Serve in little glass cups with a seafood fork, , or serve in shallow bowls and scoop it up with Xochitl Tortilla Chips or Tostitos Scoops
Scallops are on sale and plums are on sale why not try Mark Bittmans Scallop and Plum Ceviche: Recipe and the article
A trend in trendy restaurants is to serve chicken or pork chops on waffles and some syrup or a fruit compote. Why? Because it’s a tasty combo. And waffles, ice cream and fruit make a great dessert. Eggo Toaster Waffles make it easy and fast to put together a restaurant type meal for family, guests or even just yourself.
Pork Chops on Waffle with Missouri Peach Compote
America’s Cut Pork Chops served on toasted Eggo Waffles all topped with a Fresh Peach compote or Fresh Peach slices sautéed in butter brown sugar, and Canadian or boubon whiskey
2 fresh Missouri Peaches, pitted and sliced
2 tablespoons brown sugar
2 tablespoons butter
2 tablespoon slivered almonds
4 tablespoons Canadian Club or bourbon
Sauté ingredients in a small skillet over medium low heat until peaches are cooked and sugar is all dissolved.
Chicken on Eggo Waffle drizzled with Mrs. Butterworth or honey
Grilled or Oven Baked Chicken Legs and Thighs served on toasted Eggo Waffles with Mrs. Buttersworth Syrup?? OK, this is famous dinner dish when served with fried chicken. So I applaud you if you fried chicken for this, but for an easier and quicker meal try this with grilled or oven baked chicken legs.
Fresh Peach Compote With Fresh Peach Ice Cream, or Kemp’s Vanilla, served on Eggo Waffles for dessert. Try this for a summery dessert. Use this recipe for the Fresh Peach Compote: Recipe
Sautéed Missouri Peach Compote and Kemp’s Vanilla on toasted Eggo Waffle
Use the recipe above for Sauteed Peaches. Put a scoop of Kemp’s Vanilla on a toasted Eggo Waffle, top with sautéed peaches and you have an excellent dessert.
Grilled London Broil Sandwich with sliced Hot House Tomatoes and Daisy Sour Cream
Yes, we wrote this recipe a couple weeks ago, but the ingredients are on sale again this week, and it does make an outstanding dinner sandwich on big unsliced Rotellas’s Italian Loaf which you slit horizontally sub style. Serve with O’Dells Beer or a merlot form either Chateau StMichelle or Greystone Cellars
Grandma Helen’s Strawberry Pie with Cream Cheese
Fresh Strawberry Pie is good. But spread some cream cheese on the cooled crust before add the berry mixture, and, well, you have something special.
1 -9” regular pie crust, pre baked ( I use a frozen pie crust baked as directed and cooled)
8 ounces, Crystal Farms Cream Cheese, room temperature
2 lbs fresh strawberries, hulled (about 3 cups)
1 cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o), or
1 1/2 - cups water
1 - tablespoon lemon juice
1/2 -teaspoon strawberry extract
Bake the frozen pie crust as directed for blind baking. While your pie crust is cooling prepare the strawberry filling.
Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature.
Spread cream cheese evenly over the inside bottom of the cooled pie crust. Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. (optional, serve with a dollop of whipped cream.)
Or try this RECIPE from Cook’s Illustrated, but add the cream cheese as directed above.
Beyond Gin and Tonics
I love gin and tonics, but sometimes we need to go beyond usual routine and explore. Here are three unique gin drink recipes for summer:
Parsley Gin Julep with Seagram’s Gin: RECIPE
Cucumber Lime Pops with Seagrams Gin: RECIPE
San Pellegrino Limonato and Seagram’s Gin garnished with fresh Basil—Wohlner’s own Italian answer to ‘”Beyond Gin and Tonics.”
btw, I’m just guessing, but I imagine Canadian Club and San Pellegrino Limonato would make a pretty good highball anytime of year.
Fresh Cherries marinated in Canadian Club or BourbonWhiskey
Here is something that is easy make, lasts a very long time, and doesn’t need refrigeration.
Pit some Washington Cherries and pack them in a glass jar with a lid (such as a 8 oz. mason jar or small mayo jar), add enough Canadian Club or bourbon whiskey(but not scotch) to cover (a teaspoon or two of sugar is optional.) Allow to mellow two days or more. Then use these fantastic cherries over vanilla ice cream or in classic cocktail such as a Manhattan or Old Fashion. Or, use to make your own Cherry Bourbon Ice Cream: RECIPE
After School Snacks for young and old
Ants on Log
Celery stuffed with Planters Peanut Butter and topped with a few raisins.
You know the drill: Spread Planter’s Peanut a celery stick then decorates with raisins in the fashion of ants.
Washington Cherries are still season and at a fantastic price this week at Wohlner’s. Enjoy them while you can.