Al Capone Pork Roast Stuffed with Italian Sausage, Salami, and Provolone Cheese
It’s 1926 Albert Wohlner’s Grocery Store and Meat Market was located at 33rd and California Street. Albert, Mike’s grandfather, was supplying meat to a notorious in speakeasy and gambling joint in Omaha (he had to sell to them because they made him one those offers you can’t refuse, capisce.)
Some big card sharks from Chicago dropped into town --who shows up with them, big Al Capone. The speakeasy calls Wohlner's Market and demands something special for the boss. Albert (little Al) is under the gun, so to speak, to create or devise something special on short notice. Necessity being the mother of invention he creates a triple stuffed pork loin with 3 Italian ingredients--Italian Sausage, Genoa Salami, and Provolone cheese. Big Al Capone and the boys loved it and Albert lived to open the store on Monday. Thus Albert named it the Al Capone Pork Roast. The item was popular until prohibition was repealed in 1933. Now, 78 years later Mike is bringing the delicious Al Capone back to Wohlner’s. So again, what is old is new again at Wohlner’s.
The Al Capone Pork Roast, stuffed with Provelone cheese, famous Wohlner’s Italian Sausage, and Italian Salami is on sale the week and only at Wohlner’s. imo, it is ridiculously low priced; lucky for you that Mike doesn’t listen to me.
- Any Chianti or the Lidia Bastianich’s La Mozza Morellino
- Also any California Zinfandel wine would be ideal - the zinfandel grape comes from Italy where it is called Primitivo.
Try the Al Capone Pork Roast for dinner some night while its on sale, it is an economical main dish. Even better host friends and family for a very unique dinner. They’ll think you spent a fortune on them but that’s our secret.
Note: Be sure to cook it to an internal temperature of 165°. I usually cook pork loin to 150°–155°, but because of the pork sausage it needs to be cooked to 165°.
Beef Tenderloin Stuffed with Mushrooms and Butter
This is dinner party food that will impress any guest. It’s prepared and stuffed by Wohlner’s and all you need do is cook it at home.
This is a collaborative creation between Mike, Chef Trey and Wohlner’s butchers. Wohlner’s Choice Plus Beef Tenderloin is stuffed with a mixture of mushrooms and butter. It tastes and smells as fantastic as it sounds because Beef Tenderloin and mushrooms are a truly wonderful combination!
To cook: Preheat oven to 320-350 degrees. Next, on the stove top heat a heavy skillet over medium high, add a little canola oil, and when the oil is hot then sear the beef tenderloin for a 2 or 3 minutes on each side. Next move the seared tenderloin to a roasting pan and roast in oven at 325° to an internal temperature of: Rare-122°-125°. Medium Rare 130° but not beyond 137°. Remove from the oven, loosely tent with foil and allow to rest for about 10 minutes before cutting. Note: The rarer the more flavorful and moist. Beyond 137° tenderloin begins to lose both flavor and moistness.
Oven roasted fresh Asparagus and oven roasted diced red potatoes would be good side dishes.
- Pinot Noir and French Burgundy (lol, not Gallo Burgundy, please!). Jerry suggests the 2009 Jules Taylor Pinot Noir from New Zealand (Jules was with Kim Crawford but is now on her own.), or an Oregon Pinot Noir, or Wilson Daniels Pinot.
- Merlots or cabernets are other good pairings here.
Julie Child’s Boeuf Bourguignon
Good bururgundy beef does take some time in preparation and a long slow simmer in the oven. Once it starts simmering almost all the work is done and you have time to relax. This makes for a good Sunday supper, a dinner party main dish, or can be made ahead, warmed and served on a hectic holiday with almost no last minute cooking. You’ll be rewarded with lots of compliments.
It is traditionally served on a bed of wide noodles like No Yolk Egg Noodles.
Many of the ingredients for Julie’s classic Beef Bourguignon are on ale this week at Wohlner’s: Chuck roast , red wine (Wilson Daniels Pinot Noir) with onions, carrots, canned tomato, and some other goodies, served with No Yolk Egg Noodles or Reame’s Homemade-style Egg Noodles Here is Julia's recipe. For a Slow Cooker/Crockpot version of Julia’s recipe go here.
Boar’s Head Smoked Gouda
Smoked Gouda on a Wheat Thin Cracker is one my favorites, as is sliver of Smoked Gouda on a apple slice. Smoked Gouda grated over a green salad of Dole’s American Salad Blend and sliced fresh tomato adds a depth and richness that makes a salad more than just another weeknight salad.
Then there is Smoked Gouda Mac and Cheese. This could be a main dish or a special side dish. Who doesn’t love a good comforting mac and cheese on a cool autumn or winter night? Take this casserole to a Thanksgiving dinner and you might create a new tradition in your family.
We try to combine things on sale and all we have on sale in this recipe is the cheese, but this Smoked Gouda recipe is too good to pass up.
Smoked Gouda Mac and Cheese
- 1 lb package elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- 8-oz block Boar’s Head smoked gouda cheese, grated and divided (about 2 cups grated)
- 8-oz block cheddar cheese(white or yellow), grated and divided or use even Velveeta(about 2 cups grated)
Cook the pasta according to package directions, set aside. (don’t forget this step!)
- Melt butter in a large saucepan over medium-low heat
- Whisk in flour until smooth
- Continue whisking and cook for 2 minutes (congratulations you just made a roux.)
- Gradually whisk in milk. Whisking constantly, cook for 5 minutes or until thickened (congratulations, you just made a white sauce.)
- Reduce heat to low and stir in salt, black pepper and most of the cheese, reserving about a cup of cheese
- Pour the pasta in a lightly greased 8 x 11 x 2 baking dish
- Spoon the cheese sauce over the pasta, stirring lightly to even out the sauce in the pan
- Sprinkle the top with the remaining cup of cheese and the paprika
- Bake at 400° for 20 minutes or until bubbly
- Remove from oven, and prepare yourself for out-of-this world macaroni and cheese
Here is an idea for you to play with:
Dimrock’s Cheddar Salsa Mac and Cheese
On Mexico One Plate at a Time Rick Bayless and his daughter made Mac and Cheese with Homemade Salsa. That got me thinking; hey why not make Mac and Cheese with Dimrock Cheddar, even using the Dimrock Cheddar Salsa. Or, use any Cheddar and Wohlner’s Own Moma Hoots Homemade Salsa.
Cocktail of the Week: Beam Old Fashion Cocktail
One of the most classic cocktails is fast regaining its popularity—the Old Fashion Cocktail. It’s best made with bourbon or and American Whiskey. Jim Beam Bourbon is on sale so let’s do a Beam Old Fashion.
- 1.5 oz. Jim Beam Bourbon
- 2 to 4 dashes of bitters
- 1 scant teaspoon of sugar
- club soda or water—1 ounce or less. (less is better!)
- Orange slice
- Maraschino Cherry
- Place first 3 ingredients in an Old Fashion glass (hey if they name a glass after a drink you know it has to epic cocktail)
- Stir to dissolve sugar
- Add just a splash small splash of water or club soda---too much dilutes all the flavors and ruins the drink
- Add orange wedge and cherry
- Fill glass with ice.