Crazy Mike is both creative and a perfectionist when it comes to Brats. He spent all of October perfecting 4 new Brat creations. So just in time for November Wohlner’s comes out with their Oktoberfest Brats. Hey didn’t your mom tell that good things come to those who wait. Well these 4 new Brats are worth the wait!!
Hot off the press! Four new brats on sale these week to celebrate Oktoberfest.
- Cheddar and Bacon with Red Onion Brats
- Spaetzle with Caraway Brats
- Pork and Beef with Sauerkraut Brats
- Creamy, rich Cambozola Cheese with Dried Pears and Scallions Brats
These are like things which famed chef Chris Cosentino would be making at his Incanto Restaurant in San Francisco. Maybe Mike will make Gooseberry Brats someday, buts that’s another story (and an inside joke.).
To make this Oktoberfest in November even better Wohlner’s added Rotella Brat Buns, Bubbie’s Sauerkraut, and Silver Springs Mustard to the sale with the 4 special brats. German Beers and Riesling wines would be great matches with these brats.
Nebraska plays Northwestern on Saturday at 2:30 so Wohlner’s Oktoberfest brats would ideal tailgate food at the stadium or as a pregame meal at home with family and friends. And if it’s Oktoberfest that means German Beers from Wohlner’s extensive beer coolers.
Wohlner’s Oktoberfest Brats would also make a nice and fast weeknight supper served on top of Bubbie’s Sauerkraut and mashed Russet Potatoes.
More Oktoberfest in November Ideas: Pork Cube Steak Schnitzel
Schnitzel is usually made with slices of pork loin or boneless pork chops which are pounded thin, dredged in flour, next in beaten egg, and finally with dried bread crumbs. Then it’s pan fried in oil (canola oil or light olive oil.) It’s easy and it’s fast. One chef says the trick is to frequently shake the pan as you cook the Schnitzels. A variation to try this week is Pork Cube Steak Schnitzel. Here’s a recipe for Schnitzel.
For side dishes try buttered Black Forest Girl German Noodles, spaetzel, roasted Baby Carrots, sautéed fresh white mushrooms or Potatoes au Gratin made with Russet Potatoes, eggs, and Crystal Farms Cheese.
Steak with German Cheese
Try one or more of the steaks on sale this week—Beef Tenderloin, Flat Iron Steak, and Sirloin Triangle Steak. Cook your steak as you prefer. When cooked remove for heat, and spread some creamy rich German Cambazolo Triple Cream Cheese with Gorgonzola (fyi, the gorgonzola part of this is Italian style blue cheese) on each steak. The triple cream cheese should melt from the warmth of the steak. If it doesn’t pop it under the broiler for 1 minute. Wines to pair, Merlot, Chianti, and Brunello.
- Red: Merlot, Chianti, and Brunello
Greek Spreads for Wohlner’s Breads
In Greece they begin leisurely meals at Traverna’s with a dip or spread with bread. A couple of the spreads can be Tzatziki (Greek Yogurt, diced fresh Cucumber, garlic, lemon and dill) or Feta Tomato Spread (canned whole tomatoes, and Feta Cheese.) Of course the perfect bread for this is crusty Wohlner’s Artisan Bread.
Btw, if you look at all the healthy ingredients in these tow recipes, well you get the idea of why the Mediterranean diet is o good and why they live so long.
- 6 oz. Yoplait Plain Greek Yogurt
- 1 medium cucumber, peeled, seeded, and very finely grated , then drained in a strainer and pressing with paper towel
- 2 garlic cloves very finely grated
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon fresh lemon juice
- Fresh Dill (Optional)
- Black Pepper (Optional)
- Blend until the sauce is as smooth as can be.
- It’s OK to use immediately but it is best when it rests for 30 minutes. It holds in the fridge for a week or so.
Tomato and Feta Relish
On sale: Mt. Vikos Feta Cheese, and canned Whole Tomatoes
- 1 (28 ounce) can Our Family Whole Tomatoes in juice, crushed by hand with juice
- 1/2 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- Pinch kosher salt
- 2 tablespoon julienned fresh basil
- 4 tablespoons pitted and coarsely chopped Kalamata olives(several olives)/li>
- 2 tablespoon finely diced red onion
- 4 tablespoons crumbled feta cheese
- 4 tablespoons red wine vinegar
- In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar.
- Cover and refrigerate overnight to give the flavors time to marry.
- Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving.
Serve with plenty of sliced or torn crusty Wohlner’s Bread. Anybody know the Greek word for “Enjoy!”
Pork Cube Steak Parmigiano
On sale: Pork Cube Steak, Eggs, and Crystal Farms Shredded Mozzarella.
- Use the Schnitzel recipe above to cook 4 Pork Cube Steaks Schnitzel Style.
- While the pork steaks are cooking warm your favorite canned or homemade Marinara sauce (if homemade use Our Family Whole Tomatoes).
- Place the warm cooked Pork Cube Steaks in a glass or ceramic casserole dish.
- Spoon warm Marinara sauce over the cooked pork cube steaks.
- Top with a generous amount of Crystal Farms Mozzarella Cheese over the top.
- Place under the broiler until cheese bubbles and melts and turn lightly brown.
- Remove from the oven and allow to rest 3 or 4 minutes then serve.
Or if you want a recipe: Click here. But I advise not to use any Essence as in the recipe, but if you want to use it then, as Emeril says—“knock yourself out.” Also, it’s way too much oregano for my taste, and its fresh, so if you use dried oregano in the recipe just use a pinch or two.
Tip: Homemade Marinara sauce is fast, easy, takes only a few ingredients, and is very economical! Canned is easy and I often use it but knowing how to make some easy Marinara is good to have in your cooking arsenal.