Some Tid Bits
Parmesan Thyme Cocktail Crackers (savory shortbread cookies): Here is a tasty and easy cocktail to make for guests (make them just before guests arrive---but hey, these are so good you should make them yourself). It is like a simple refrigerator cookie except it’s savory and not sweet. Ideal with a glass of wine, say Proseseco, Gavi, Pinot Grigio white wines, or try a Barbara d’Asti red. Really try any wine you like, or cocktails or beer. All-in-all, a fantastic item to take to a party, or to give as a gift.
Cracked Black Pepper Triscuits: These new flavors of Triscuits are really good, and with Kraft Chunk Cheese and some wine, a terrific little cocktail hour treat. I especially like the nice bite of the Cracked Pepper Triscuits.
Parmesan Thyme Cocktail Crackers
- 1/4 pound (1 stick) Robert’s unsalted butter , at room temperature
- 1 teaspoon cool water
- 4 ounces Parmesano Reggiano cheese, freshly grated (about 1 cup)
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- In a mixer, cream the butter for 1 minute. With the mixer on low speed, add the water, parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
- Place the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
- Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on cookie pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Grilled Coffee Rubbed Top Sirloin Steak or Sirloin Tip Roast
Here’s a great way to add bold flavor to the already bold flavor of Wohlner’s Top Sirloin Steak. Top sirloin is extremely lean so, as always, be sure not to over cook it.
Espresso Coffee Rub Recipe:
- 1 1/2 teaspoons chili powder
- 1 teaspoon Ferarra Espresso Powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Place all rub ingredients in a small bowl or a Ziplock bag, mix well.
Note: The rub is ideal on grilled beef, so why not try it on a grilled Sirloin Tip Roast or Eye of Round. Both of those are very lean so grill them a little slower and don’t cook beyond medium rare!
Coffee Rubbed Top Sirloin Recipe:
- 1.5 to 2 pounds Wohlner’s Top Sirloin
- Espresso Coffee Rub
- Preheat grill.
- Massage the rub into the steak.
- When the grill is hot, clean and oil the grill grates.
- Grill steaks until rare to medium rare –an internal temperature of 120f-125f for rare, and 125f to 130f for medium rare (maybe about 4 or 5 minutes per side.)
- Remove steaks and let rest at 8 minutes before cutting.
Grilled Coffee Rubbed Pork Tenderloin Pork
- 1.5 pounds Wohlner’s Pork Tenderloin (about 2 tenderloins)
- 3 tablespoons finely ground Wohlner’s Coffee
- 1 tablespoon coarse salt (kosher or sea)
- 1 tablespoon dark brown sugar
- 2 teaspoons sweet paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon unsweetened cocoa powder
- 2 tablespoons canola oil
- Redeye Barbecue Sauce (recipe follows)
- Butcher's string; 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained
- Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the "tail" (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the "tail" back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the "tail" in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.
- Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
- Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
- When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until they reach an internal temperature should be about 140-145 degrees F. ---about 3 minutes per side (10-12 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat, don’t rely on the time.
- Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
Redeye Barbecue Sauce for Pork Tenderloin
- 1 slice bacon, finely chopped
- 1/2 medium onion, finely chopped
- 3/4 cup boiling water
- 3 teaspoons Ferarra Instant Espresso
- 3/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup heavy cream
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- Coarse salt (kosher or sea) and freshly ground pepper to taste
- Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often.
- Mix espresso powder into the boiling water.
- Stir espresso and the remaining ingredients in with the bacon and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time.
- Correct the seasoning, adding salt and pepper to taste.
Grilled Wohlner’s Beef Kebobs with Lawry’s Teriyaki Sauce with Pineapple
For an easy and quick entrée for either a weeknight or for a dinner with friends grill some or Wohlner’s Beef Kebobs. The Lawry’s with Pineapple has some sugar in it and it can burn, so to avoid that start the kebobs on the grill, and turn them a few time brushing them with the Teriyaki each time. Don’t over cook the meat and don’t cook it too fast.
Cappuccino Cake with Espresso Zabaglione
This delicious cake is served topped with the classic Italian Zabaaglione which is flavored with espresso. It can be served with the sauce either warm or cool.
Ferarra Instant Espresso Powder featured in this recipe is a new product at Wohlner’s!
- 6 squares of semi-sweet baking chocolate (chopped)
- 6 eggs (separated, whites from yolks)
- 1/2 cup plus 1 tablespoon of butter
- 1/2 cup of almonds
- 1 1/4 cups of sugar (divided)
- Preheat oven to 350F.
- Coat a spring pan with a tablespoon of butter.
- Carefully coat with some of the almonds just to cover the bottom.
- Place that pan in the refrigerator while you prepare the cake batter.
- Melt ½ cup butter in the microwave, add chopped chocolate the warm butter and microwave for 1 minute, stir and see if the chocolate is melted. If not, microwave for another 30 seconds. Repeat if necessary just until the chocolate mixture is slightly melted. Set aside to cool.
- In a separate bowl, beat egg whites until stiff peaks form.
- In another bowl, beat together 3/4 cups plus 2 tablespoons sugar and 6 egg yolks until light and fluffy.
- Mix in the melted chocolate and beat until creamy.
- Use a spatula to gently fold in egg whites and the remaining almonds.
- Pour the batter in the prepared spring form pan and bake until center comes out dry - about 40 minutes.
Cappuccino Zabaglione :
- 1/3 cup boiling water
- 1.5 teaspoons of Ferrara Instant Espresso Powder
- 3 egg yolks
- Remainder of the sugar
- Prepare espresso in a cup by mixing 1/3 cup boiling water with 1½ teaspoons espresso powder, set aside.
- Combine the 3 egg yolks and remaining sugar (about ½ cup less 2 tablespoons) in the top pan of a double boiler. Beat until fluffy, don’t boil. I use a whisk here.
- Add the prepared espresso and whisk constantly until the mixture becomes thick and foamy. Don't boil.
- Warm: Invert the cake and pour the hot Zabagloine sauce over the cake.
- Cold: set the cooked sauce aside and when its cold fold in one stiffly beaten egg white. Then pour over cake right before serving.