8 (1/2-inch) slices
Freshly ground black pepper
1 cup flour
2 lemons, juiced
8 rounds of pita bread, brushed with olive oil, grilled and quartered
1 cup Kalamata olives
Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives. Eat as a snack or a meal in the greek tradition. opa!
Bean Soup with Crab and Wohlner's Hand-made Andouille Sausage
2 (15-ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
2 cups lump crabmeat, picked for shells and cartilage
1/4 cup chopped fresh cilantro leaves. Ladle into bowls and garnish with crab and cilantro
In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season to taste, with salt and pepper. Ladle into bowls and garnish with cilantro and crab meat. This is an easy make-ahead meal. And the house will smell wonderful!
1/2 cup-extra-virgin olive oil, eyeball the amount
2 cloves garlic, cracked
4 slices Tandoori Naan Bread or Mediterranean flat bread or large pita bread
1 cup grated Parmesan
1 teaspoon poppy seeds
1 teaspoon crushed red pepper flakes, 1/3 handful
A handful chopped parsley leaves
1 teaspoon coarse salt
1 1/2 cups shredded sharp cheddar
1 can chick peas, drained
1/2 lemon, juiced
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper or 1 teaspoon crushed red pepper flakes
1/3 seedless cucumber, skinned and chopped
1 vine ripe red tomato, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 shallot, finely chopped
2 tablespoons chopped flat-leaf parsley
3 tablespoons fresh mint leaves, from 5 or 6 sprigs, chopped
1 lime, juiced
1 teaspoon coarse salt
Preheat oven or toaster oven to 400 degrees F.
Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil. Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese. In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste. In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
To assemble, top naan with chick pea spread and a layer of cucumber salsa. Serve.
Tandoori naan is cooked in a traditional Indian stone hearth oven at extremely high temperatures. Try this authentic taste of India. Also great as a panini bread!
Wohlner's Lean Pork Chops Smothered in Vegies
4 center-cut pork chops, 1-inch thick
Salt and freshly ground black pepper
Ground cayenne pepper
2 tablespoons butter
1/4 cup all-purpose flour, spread on a plate
2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
2 yellow onions, trimmed, cut lengthwise
3 cloves garlic, minced
1 cup chicken broth
2 to 3 dashes Worcestershire sauce
Season pork chops well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate. Add the bell peppers and onions, to the skillet, and sauté until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 35-45 minutes or until chops are tender. You can also use red or yellow peppers---don't like peppers, try carrots. When finished, remove from pan and add one cup of chicken broth and flour for a delicious gravy. This will taste even better the next day!
And don't forget ...
Our own Smoked Turkey’s are on sale and are easy and great at tailgate parties!