Kickoff Labor Day Weekend With These Recipes
August 31 10:26 AM
Summer in Provence’ Ribeye Steak Dinner with Roquefort Butter and Fromage des Claires

For a summer finale’ have a backyard dinner which will make you think of summer in Provence.  Start with superbly creamy Fromage des Clair brie spread on thinly sliced Wohlner’s Baguette and a chilled white burgundy (aka Chardonnay.) Make a Roquefort Blue Cheese Butter to spread on top of both your warm steak and grilled summer sweet corn, and if you're like me, on top of crusty bread. The steak is a Wohlner’s Ribeye and likely better than any steak you’d find in France! (and Wohlner’s Baguette are as good as any baguette in Paris, but that’s for another newsletter.) Finish the dinner with some fresh summer Raspberries on a little vanilla ice cream, and drizzle with Chambord (raspberry liqueur).

Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until Melanie Dunea wrote a book about it. In My Last Supper, Melanie interviewed 50 of the world’s greatest chefs to find out what each wanted for their last supper on earth. Surprisingly they usually want simply prepared foods in a simple setting, such as a backyard (picture Provence, Tuscany, or Napa), good wine, and always with friends and family.  This weekend in Omaha we have all the elements of a My Last Supper meal: Good brie, great steak, fresh peak of season produce, and great summer weather—it’s forecast to be 73 and sunny this weekend. Does it get any better?  You’ll remember this meal all winter.

Summer in Provence Dinner Menu
Fromage des Claires brie spread on thinly sliced Wohlner’s Baguette , with Estancia Chardonnay
Wohlner’s Choice Plus Aged Ribeye Steak
, grilled medium rare, serve with a pat of Roquefort Butter
Sautéed Baby Bella Mushrooms
Locally Grown Sweet Corn with Roquefort Butter : RECIPE
Roma Tomato and Cucumber Salad (dress with cider vinegar, sugar, touch of olive oil, pinch of dill, and lots of coarse black pepper.)
Homemade garlic bread using Wohlner’s Baguette or Texas Garlic Toast
Estancia Cab, Clos du Val Cab, Rombauer Cab, or a good Bordeaux
Fresh Raspberries on Vanilla Blue Bunny Ice Cream drizzled with Chambord Liqueur Cheese and fruits.

Slow Roasted Corn with Roquefort Blue Cheese Butter: RECIPE

Husker Kickoff Party

Husker Kickoff is at 2:30 on Saturday. Here are menu suggestions that you can use whether you’re hosting a party or need to take something to a party or tailgate event.

Husker Kickoff Party Menu
Lay’s Chip’s, Pringles, and Wheat Thins,
Baby Carrots and Jimmy’s Veggie Dip from the dairy case
Fresh Strawberries with a dip made of Sour Cream and Brown Sugar
Boneless BBQ Wings for Wohlner’s Deli Case
Wohlner’s Own German Brats* and Beef Wieners
Rotella Brat Buns
Cole Slaw with Mr. Juice’s Coleslaw Mix and Kraft Coleslaw Dressing, or Marzetti ‘s Dressing
Bush’s Baked Beans
Boulder Beer

*Note: Precook you brats ahead of time by steaming the brats in simmering beer until they reach and internal temperature of 160°. That way I know they are fully cooked and they only need to be seared on the grill for extra flavor. Then keep them warm, just above 140°, until you’re ready to grill them.

St. Louis Pork Steak BBQ Labor Day Party

Residents of St. Louis will tell you their BBQ restaurants leave something to be desired. However they will proudly tell that the best BBQ to be found is in the backyards and it’s an item unique to St. Louis---BBQ Pork Steak.
St. Louis BBQ Pork Steak Recipe:
Start well ahead of time by seasoning the pork steaks with salt and pepper, and optionally rubbing each with Heinz yellow mustard. Grill each steak over medium direct heat, about to about 6 or 7 minutes per side. Then transfer the pork steak to a pan (most people use a big disposable aluminum pan.)  Pour some of your favorite BBQ sauce over the pork steaks, and cook slowly for 3 to 5 hours, or even longer, over low heat, allowing the pork to simmer in the BBQ sauce. Every good St. Louis pork steak cook will advise you to pour some beer into the pan from time to time. (note: I often use the oven to do the slow cooking portion of the recipe, but many people use the grill.)

One last step, This last step isn’t necessary but it is advised: Just before you eat, heat up the grill and briefly grill each pork steak to further add flavor. Be careful not to burn the bbq sauce.

Serve with corn on the Cob, side salad of lettuce and tomatoes with Kraft Dressing, or coleslaw, Bush’s Baked Beans, and watermelon for dessert.
Husker Party Idea:  These St. Louis BBQ Pork Steaks make a great post game dinner. Well before the game grill the pork steaks as directed. Then put the grilled pork steaks, bbq sauce, and some beer into a deep roasting pan, cover with foil and cook at 250° during the game, about 4 to 5 hours, or longer. Then serve after the game. Again, it’s optional yet advised to briefly grill each pork steak just before serving.

Make extra and reheat for a weeknight dinner.

Grilled Flank Steak Fajita Dinner

At Wohlner’s we have most of the ingredients for a great fajita dinner on sale. And this dinner can all be grilled outside, or cooked inside if you prefer.  It is an easy to make and it’s fun for everyone to assemble their own fajita.
Grilled Flank Steak Dinner
Grilled Flank Steak seasoned with fajita seasoning
Charred Green Peppers
Grill roasted Roma Tomatoes
Grilled Baby Bella Mushrooms
Grilled Yellow Onion halves?Grilled Jalapeño Peppers (remove the seeds)
Corn and Flour Tortillas, warmed on the grill
Grated or shredded Colby cheese or Mexican cheese blend, Kraft brand
Guacamole or avocados
Salsa and/or pico de gallo
Boulder Beer, Dos Equus Amber, Tecate, or my favorite Mexican beer, Bohemia

Add some refried beans with shredded cheese on top, and some Mexican rice and you have the whole meal. Magnifico!
One final thought. Tres Leche Cake would be a good dessert for this meal. 

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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

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