Author: greg@kandfliving

Garlicky Roasted Cauliflower

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

It seems like cauliflower is everywhere these days!  From pizza crust to faux fried rice to “steaks” on the grill, everyone is obsessed with it.  I’m not quite on the bandwagon wholeheartedly, but I do love it both raw and cooked.  We’re going through a kitchen remodel and have limited resources for prep and cooking.  So I came up with the recipe below to accompany grilled chops and dirty just one bowl and cookie sheet.  If you’re looking for a savory alternative to carbs for your next meal, give this smokey-garlicky recipe a try!

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GARLICKY ROASTED CAULIFLOWER

Ingredients

  • 1 Medium Head Cauliflower
  • 3 Tbs. Olive Oil
  • 1 1/2 Tsp. Smoked Paprika
  • 1 1/2 Tsp. Garlic Powder
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper

Instructions

  • Preheat oven to 450 degrees.
  • Wash cauliflower thoroughly and dry with paper towels.  Cut out the core, cut into 2″ florets and place in a large bowl.
  • Drizzle cauliflower with olive oil and stir to coat evenly.
  • Sprinkle remaining ingredients over cauliflower and stir again to coat everything in the spices.
  • Pour cauliflower onto a foil-lined cookie sheet and spread out into a single layer.
  • Place in oven and roast for 20 minutes.
  • Remove and serve immediately.

There’s no rocket science to this recipe, but simple ingredients expertly prepared always make a delicious dish!  You’ll love this side with your favorite grilled or roasted meat or fish.  Try making a variation of this using five spice powder and brown sugar instead of garlic powder and smoked paprika.  I’d love to hear other ideas you have.  Dig in!

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The Smokehouse – Hilton Head Island, SC

On By greg@kandflivingIn Eating Out, Photo Gallery, UncategorizedLeave a comment

We’ve been fortunate to vacation quite often at Hilton Head Island, along with thousands of other Ohioans.  There’s certainly no shortage of great places to eat, especially those taking advantage of the fantastic seafood.  And even though we love all those places, we’ve come to make BBQ one of our vacation traditions.  The Smokehouse will be celebrating their 20th anniversary this year and we’re thrilled they’ve stood the test of time!

Located on Palmetto Bay Road, not far from Coligny, the newer freestanding location has ample room in the bar, dining area and outdoors.  You’ll feel right at home in the open wood-and-corrugated steel atmosphere.  After ordering a few drafts from their selection of local brews, we moved onto appetizers.  There’s a great selection of ribs, wings, sliders and a variety of other BBQ-inspired bar specialties.  I highly recommend the wings and the crunchy onion loaf!

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While the menu boasts a variety of salads, sandwiches, seafood and grilled meats, there’s no reason you should skip their BBQ.  We ordered several samplers and were impressed with the pulled pork, brisket and ribs.  The smoked chicken was a little dry, but the flavor was spot-on.  All of the traditional sides were simple and perfectly-made.  Be sure to order the macaroni & cheese as well as at the collards!

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A stop here is going to be your new family tradition for trips to the island.  Whether you dine-in or carry out bulk orders for beachside eating, you’ll be sure to have happy bellies from The Smokehouse!  Stop in for live music or check out their Sunday brunch.  You can learn more about this award-winning personal favorite at smokehousehhi.com.  Dig in!

Blueberry French Toast Casserole

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Leftover bread, dinner rolls, etc. can all be put to good use in making stuffing, croutons and one of my favorites, french toast casserole.  Easy to make ahead and bake in the morning, this recipe was amped up this weekend with the addition of fresh blueberries.  Served warm with a drizzle of maple syrup and crisp salty bacon, you’ll definitely want to try this around the upcoming holidays.

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BLUEBERRY FRENCH TOAST CASSEROLE

Ingredients

  • 6 Dinner Rolls or 1/2 Load Bread
  • 5 Eggs
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Milk
  • 1 Tbs. Sugar
  • 1 Tsp. Vanilla
  • 1/2 Tsp. Cinnamon
  • Pinch of Salt
  • 1 Cup Fresh Blueberries
  • 1/2 Cup Light Brown Sugar
  • 3 Tbs. Butter

Instructions

  • Tear bread into roughly 2-inch pieces and set aside.
  • In a medium bowl combine eggs, cream, milk, sugar, vanilla, cinnamon and salt.  Whisk together until until all ingredients are incorporated.
  • Place bread into egg mixture and toss lightly to coat evenly.  Do not over-mix or your bread will turn to mush.
  • Fold in blueberries until evenly distributed.
  • Pour mixture into a 2-quart baking dish coated with cooking spray.  Cover and refrigerate overnight.
  • Take casserole out 30 minutes prior to baking.  Preheat oven to 350 degrees.
  • Bake covered for 40 minutes.
  • Remove lid or foil and sprinkle dish with brown sugar.  Cut butter into small pieces and dot along top of brown sugar.
  • Return to the oven and bake, uncovered, for an additional 15 minutes.
  • Remove from oven and serve immediately with warm maple syrup.

It doesn’t get much easier than a make-ahead breakfast like this one.  This recipe serves four, but can easily be doubled and baked in a 13×9 dish.  Who wouldn’t want to wake up to this on Christmas morning?  Or any morning for that matter?  Dig in!

Pomodori – Hilton Head Island

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It’s good to reflect on this summer’s vacation and delicious eats as we head into our first few snowflakes flying at home soon.  While searching for new eateries on Hilton Head Island we came across some rave reviews for Chef Amanda Russ’s Pomodori and knew we had to give it a try.  And what a delight it was!!

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Hidden in a small small collection of boutique shops, you wouldn’t know this place is there unless you were looking for it.  Comfortable and island casual, you can dine both inside or out for a relaxing weekday meal or a special occasion.  Our wait staff and everyone else we encountered were charming and helpful.  The personal touch of our name written on slate at our table (we had a reservation) was a nice touch.  There’s an eclectic wine list and good selection of cocktails.  Once we settled into drinks we perused the menu filled with classic Italian dishes and many that included local seafood.

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My wife ordered the pappardelle con costolette brasate – this was a wonderfully rich short rib ragu over handmade ribbons of pasta.  There’s no doubt this feels like a signature dish with visions of old Italy and the recipe having been perfected over centuries.  I dove into the zuppa di pesce con arrabiata which takes advantage of the plentiful seafood on the island.  A spicy tomato sauce complimented the shrimp, mussels and scallops over a bed of linguine.  There’s nothing I would change about this amazing combination of spicy, briny and yet somehow light, dish!

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I love when we find someplace new that feels like we’ve belonged there all along.  Pomodori is an absolute must-try when you’re on the island.  Bravo, Chef Amanda, on your culinary expertise and business savvy.  There is no doubt that you will be a permanent fixture for locals and visitors for many years to come!  Visit gopomodori.com for the full menu and additional information.  Dig in!

Poseidon – Hilton Head Island, SC

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Summer adventures on Hilton Head Island have been a family tradition of ours and others for years.  Excited for old favorites, we’re also always interested to try new food adventures.  Poseidon was one of our best finds this year and made for a memorable vacation dinner for the 14 of us!  Located in the Shelter Cove Towne Center, you’ll see this prominent two-story location and be drawn to the inviting patio, great music and rooftop bar.  Of course, the food is what makes it so special!

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We had a large group, but were able to make a reservation during the height of the summer season.  Following the friendly staff out to the patio, we found ourselves at a large table with shade and fans to make the evening comfortable in 90-degree heat.  With a large selection of wine, beer and cocktails, we settled on several local taps while we perused the huge menu.  Known for steaks, seafood and raw bar, there is something for everyone on the vast menu.  Local favorites along with Asian-inspired dishes celebrate the regional seafood.  My nephews loved the experience of their first raw oysters – well, at least one did!  They were sweet and briny and perfect with a cold beer on a hot day.  The tomato pie was also a taste of the south – pastry crust filled with ripe tomatoes and savory cheeses.  I even tried to make a version at home!

We were all over the menu with our entrees.  From steak to cioppino to lobster pasta, everyone ordered something different.  Of course, you can get the typical array of steamed and fried seafood dishes, but this menu is worth shopping in a different aisle so to speak!  I ordered several sushi rolls which were both beautiful and delicious.  My wife decided on one of the features and absolutely loved her grilled halibut with spanish-style rice, avocado and cilantro cream.  It was an impressive and tasty execution of very simple ingredients.

I wish I had taken more photos because everything was prepared beautifully – it made for a special night for all of us.  While the menu isn’t inexpensive, we all thought it was well worth the prices and deserved given the setting, selections and super-helpful staff.  We even managed to come back later in the week for a little live music and cocktails on the rooftop bar!  Lunch, dinner or drinks for locals and visitors alike, Poseidon is one of our new “old favorites” on the island.  Check out their menu and event schedule at poseidonhhi.com.  Dig in!

Sweet & Salty Nectarine Salad

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Taking advantage of fresh produce is what usually drives our cooking menu week to week.  With nectarines at their peak not long ago I made a delicious salad with the perfect combination to balance those sweet, soft and buttery nectarines.  It doesn’t get easier than four ingredients that make you look like a rockstar chef.

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SWEET & SALTY NECTARINE SALAD

Ingredients

  • 4 Ripe Nectarines
  • 8 Slices Prosciutto
  • 8 Ounces Blue Cheese
  • Balsamic Vinegar

Instructions

  • Wash, pit and slice nectarines.  Arrange one nectarine’s-worth of slices per plate in a pinwheel.
  • Tear two slices of prosciutto into 3 pieces each and arrange in small “piles” around each plate.
  • Crumble 2 ounces of blue cheese over each plate.
  • Drizzle with a quality balsamic vinegar and serve immediately.

I said it was easy!  Any ripe stone fruit will work well in this recipe – try it with peaches or plums.  I used a blue cheese this time that was little harder than I would recommend, creamier would be better.  Want to vary the texture, try a few toasted walnuts or pistachios as a topper.  Dig in!

Calaveras Cantina – Jupiter, FL

On By greg@kandflivingIn Beer/Cocktails, Eating Out, Photo Gallery, UncategorizedLeave a comment

Working in south Florida recently, I happened on this modern Mexican restaurant that’s a game-changer.  You can find all manner of terribly ordinary Mexican restaurants around the country with typical fare and average food.  However, when we stepped into this beautiful spot with authentic fare and a modern twist, we were psyched!  By land or by sea, a stop at Calaveras Cantina in Harbourside Place will be well worth your trip.

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We walked into the bright open space and were greeted by friendly staff and the aroma of onions, spices and fried deliciousness.  The space is quite large with a bar, comfortable booths and outdoor seating to enjoy Jupiter’s weather and harbor.  The bright wall decorations and colorful glass lighting make for a lively environment.  We settled into the menu while sipping some Casa Margaritas.  There’s a lengthy selection of margaritas and other cocktails, available by the glass or pitcher (dangerous!).  You should try their Watermelon Jalapeño for a sweet-hot twist on the original.

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There was no doubt we needed fresh corn tortilla chips.  We also quickly realized that table side guacamole was a no-brainer.  Fresh, creamy, spicy and citrusy, it was the perfect pairing with our margaritas and chips.  I was impressed with the servers who were attentive and clearly “guac experts”!  There’s a dizzying selection of traditional favorites on the menu with a modern twist – think duck confit empanadas or pork belly tacos with kimchi.  I settled on the traditional tacos al pastor with spicy pork, pineapple, cilantro and chihuahua cheese.  How happy were my tastebuds??  Wow!

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I don’t get to Jupiter enough, but when I do, I will certainly make Calaveras Cantina a regular stop for lunch or dinner.  Whether a casual afternoon lunch or dinner with clients, this is an experience that everyone will appreciate.  Curtis Peery and friends have built a fantastic concept that warrants kudos on many levels – food, service and atmosphere.  Check out more of Palm Beach’s tequila-serving gem at calaverascantina.com.  Dig in!

Tuna Noodle Casserole With Mushrooms

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

Growing up, I absolutely hated tuna noodle casserole – it was guaranteed PB&J night!  Of course, that was back in the day of the terrible boxed stuff full of dried veggies and salty sauce.  Now that my tastes have changed and I have come to embrace all things tuna and noodles!  This recipe is a riff on the classic with the addition of mushrooms and it’s super-creamy.  What a perfect quick dinner that won’t gross out your kids!

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TUNA NOODLE CASSEROLE WITH MUSHROOMS

Ingredients

  • 12 Ounces Uncooked Egg Noodles
  • 12 Ounces Canned Tuna, Drained
  • 2 Cups Sliced Mushrooms
  • 1 Tbs. Butter
  • 1 Cup Frozen Green Peas, Thawed
  • 16 Ounces Low-Fat Sour Cream
  • 1/2 Cup Mayonnaise
  • 2 Tsp. Dijon Mustard
  • 2 Tsp. Parsley
  • 2 Tsp. Garlic Salt
  • 1/2 Tsp. Black Pepper
  • 3/4 Cup Shredded Swiss Cheese

Instructions

  • Preheat oven to 350 degrees.
  • Saute mushrooms in butter until golden brown, about 4-5 minutes.  Set aside.
  • Cook noodles according to package directions.  Drain and place in a large mixing bowl.
  • Fold tuna, peas and cooked mushrooms into noodles.
  • In a medium bowl, whisk together sour cream, mayo, mustard, parsley, garlic salt and pepper.
  • Fold sour cream mixture into noodle mixture.
  • Spray a 4-quart baking dish with non-stick cooking spray.  Pour mixture into baking dish and top with swiss cheese.
  • Bake for 30 minutes, uncovered, until top is golden and casserole is bubbly.
  • Serve immediately.

I’m overdue in posting this recipe for my friend Missy, but I hope she and you all love it.  Want to save some fat and calories?  Use fat-free sour cream and mayo and substitute breadcrumbs for the swiss cheese.  The consistency is still great with low-fat or fat-free dairy and the texture of the breadcrumbs makes up for the cheese.  Either way, I think you’ll find it better than that old box.  Dig in!

POUR Kitchen & Bar – Petoskey, MI

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We’ve hit the middle of summer and most families are likely taking time to get away.  If your summer vacation or other travels bring you to northern Michigan, you need to find your way to POUR Kitchen & Bar in Petoskey.  Nestled in the heart of downtown, it’s surrounded by the array of restaurants and shops you’d expect to find in a small lake town.  With an unassuming exterior, you’d not expect the modern shotgun-style interior. Filled with reclaimed wood, leather and metal, the comfortable setting feels like the work of Chip and Joanna.

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We were seated for a business retreat dinner with some fixed menu choices, but I had to take a look at what this lovely place had to offer.  A small menu, it boasts a variety of starters, salads and mains that take advantage of the local ingredients and still feels like you’re at a trendy spot in the big city.  I started my meal with an evening special Thai salad.  Mixed greens with peppers, onions, sesame seeds and avocado cream, it was dressed with a tasty combination of soy, sesame oil and spices.

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I next tried a simple sushi roll.  It was well-executed, but nothing out-of-the-ordinary.  However, the regular menu boasts some exciting choices including a striped bass oshizushi with Korean BBQ and miso mayo – yes please!  Finally, I had the tuna poke nachos.  Served on crispy wontons, this combination of fresh tuna, mango slaw, pickled jalapeño and avocado made the perfect bite every time.  They definitely struck a balance between sweet, spicy and salty along with varying textures – amazing!

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Oh how I wish POUR was close to my home!  It’s a special spot with great service and wonderful food.  If you have the opportunity you need to experience the vast draft list, unbelievable wine selection and delicious work of Chef Colin.  You can find out more on their website at pourpetoskey.com.  Dig in!

The Broadway – Boston

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On a recent business trip to Boston, I had the opportunity to have lunch on the south side at The Broadway.  While I get to the city regularly, I don’t often get to venture outside of the normal spots close to where I do business.  What treats we found from this scratch-made kitchen!

Set in a storefront locale, this semi-industrial restaurant boasts a large open feel with exposed air ducts and rustic wood.  The expansive bar allows plenty of room for enjoying craft cocktails, an ice-cold local draft or glass of wine while noshing on their delicious menu.  We were quickly seated and greeted by a friendly server who knew their menu really well – I love that!  Starving, we decided to start with shishito peppers and tuna tartare.  These were tough decisions given the array of choices, but we were thrilled.  The blistered peppers were coated in lime and sea salt, a perfect execution of a popular small bite.  The yellowfin tuna was prepared with tagarashi, avocado and cilantro and served on crispy wontons – excellent!

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We moved onto entrees and were equally impressed with the freshly prepared ingredients.  I had a plate of perfectly-seared fresh scallops with sautéed spinach and included asparagus as a side dish.  They were sweet and creamy and tasted like a mouthful of the sea.  My coworker dove into the cedar-planked salmon with simple baked potato and roasted brussels sprouts.  Both the preparation and the glaze on the fish made it top-notch.  While the sprouts were underdone for our taste, it’s sometimes just preference.  In any event, we thought both meals were worth ordering again!

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Whether out for lunch or dinner, you’ll find an unbelievable selection of starters, salads, entrees, sandwiches and wood-fired pizzas at The Broadway.  Dress up or dress down, you’ll fit right in and feel comfortable with the friendly staff and tasty selections.  Check out their menu at thebroadwaysouthboston.com.  Dig in!