Category: Recipes

Ricotta & Honey Crostini

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized5 Comments

If you’re looking for a fresh light alternative to heavy appetizers or accompaniments for wine and cocktails, give this crostini recipe a try.  Just a few ingredients simply prepared make for a perfect combination of creamy, crunchy, salty and sweet.  We had a similar dish at a restaurant in Over The Rhine and have since made it a regular snack for friends, family at home and at the campground.  Find a glass of sauvignon blanc or a mediterranean mojito and try some yourself!

IMG_0013

RICOTTA & HONEY CROSTINI

Ingredients

  • 1 Fresh Baguette, Sliced in 1/2″ Slices
  • 8 Oz. Whole Milk Ricotta
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Clove Garlic, Peeled
  • 3 Tbs. Wildflower Honey
  • 1 1/2 Tsp. Fresh Cracked Black Pepper

Instructions

  • Brush both sides of the sliced baguette with olive oil.  Grill for 30-45 seconds per side until slightly toasted and crisp.
  • Remove bread from the grill and immediately rub one side of each slice with the garlic clove.  The goal here is to lightly flavor the slices with the oil from the garlic rather than overwhelm the flavor with it.
  • Smear a tablespoon of ricotta cheese on each slice and arrange on your serving platter of choice.
  • Drizzle entire platter with honey and then sprinkle with black pepper.  Serve immediately.

Like a lot of my recipes, this is a great base from which to make any variations you like.  Want a little spice?  Try using red pepper flakes.  Want to go a little more Greek?  Use some lemon zest and dill.  I’d love to hear any ideas you come up with that you’re really proud of.  Dig in and enjoy!

Cornbread For A Crowd

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Summer and southern cooking always make me crave a warm piece of cornbread slathered in butter.  And when you’re like our extended family, you need a lot of it to satisfy a big group.  So while I love the small batch cooked in cast iron for crispy edges, I came up  with this recipe that feeds a crowd and can be made in a 13 x 9 cake pan.  You can achieve a pretty close crispy texture and moist middle this way too.  Give it a try for your next big Sunday supper or for your Labor Day picnic!

CORNBREAD FOR A CROWD

Ingredients

  • 4 Tbs Salted Butter
  • 2 Cups White Cornmeal
  • 2 Cups All Purpose Flour
  • 1/2 Cup Baking Powder
  • 2 Tbs Sugar
  • 2 Tsp Salt
  • 2 Cups Buttermilk
  • 1/2 Cup Canola Oil
  • 2 Eggs

Instructions

  • Place a 13 x 9 dark metal cake pan into oven and preheat to 425 degrees.
  • In a large bowl, combine all dry ingredients and mix well.
  • Beat eggs in a small bowl and add buttermilk and oil.  Mix thoroughly.
  • Pour wet ingredients into dry and stir until combined evenly.  Do not overmix!
  • When oven reaches temp, pull out shelf with pan on and drop in butter.  Swirl pan until completed melted.  This will only take a few seconds and pan should be completely greased with frothy melted butter – this will give you a crispy exterior!
  • Bake for 18-20 minutes or until a toothpick comes out clean.  Edges will be brown and top will be a toasty golden color.
  • Serve hot or allow to cool and cover loosely with foil for serving later.
  • Cut into squares and have plenty of butter on hand!

IMG_2062

You’ll think you’ve died and gone to heaven on a southern plantation when you try this cornbread!  It keeps well for several days so leftovers are NOT a problem. (not that there will be any)  Care to spruce it up?  Try adding a cup of fresh corn to the batter.  Feeling southwestern?  Add a can of diced green chiles (drained) and 1 1/2 cups of freshly grated sharp cheddar cheese.  Now that’s a bowl of chili’s best friend!  Any way you like it, dig in and enjoy…

Twice-Cooked Herbed Potatoes

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Looking for something different to do with your starchy friends?  There are a million ways to boil, roast, mash and fry them, but they can also get boring.  By cooking these twice you get the best of the creaminess along with a crispier outside all wrapped in the aroma of fresh herbs.  They couldn’t be easier, but you’ll impress with this twist on the plain ol’ spud.

IMG_2068

TWICE-COOKED HERBED POTATOES

Ingredients

  • 24 Small Yukon Gold Potatoes, Washed
  • 3-4 Tbs Extra Virgin Olive Oil
  • 1 1/2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Fresh Thyme, Chopped
  • 1 Tsp Fresh Parsley, Chopped
  • 1 Tsp Fresh Rosemary, Chopped

Instructions

  • Place washed potatoes in a large pot and cover with water.
  • Place on stove over medium-high heat and bring to a boil.  Cook for 20 minutes or until fork tender.
  • Remove from heat and drain potatoes in a colander.
  • Place potatoes on a large baking sheet and smash each one with a fork until about half of its original thickness.  Surface should be uneven – this helps to hold all the goodies!
  • Drizzle smashed potatoes with olive oil.  Sprinkle evenly with salt, pepper and herbs.
  • Bake in a 450 degree oven for 20 minutes or until tops are golden brown and slightly crispy.  Serve immediately!

Want to amp up the flavor?  Try using truffle salt for an earthy addition you’ll love.  Again, there’s no rocket science here, but I think these are a welcome diversion from the norm.  They’re great hot out of the oven, but can also be eaten as a cold appetizer with dijon mayo (1 Tbs dijon mustard to 1/2 Cup mayo) or garlic aioli dipping sauce.  Either way, get them in your mouth and fast – they won’t last long!

Savory BBQ Rub

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

The secret’s out – I love to barbecue!!  Whether I’m cooking at home or eating out, I love wings, brisket, ribs and all manner of meats seasoned with dry rub.  There are tons of great varieties available in stores and online and I use lots of them. (people tend to give them to me as gifts – awesome, right?!)  I have a few favorites that I’ve talked about before, but I also like to make my own.  Try the all-purpose rub below for a perfect blend of sweet-savory-spicy.  There’s a depth of flavor with maybe a few surprises in the ingredients, but the overall flavor is reminiscent of really great BBQ potato chips.

IMG_2067

SAVORY BBQ RUB

Ingredients

  • 1/4 Cup Light Brown Sugar
  • 2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 2 Tsp Sweet Smoked Paprika
  • 1 1/2 Tsp Granulated Garlic
  • 1 Tsp Onion Powder
  • 1 Tsp Ground Thyme
  • 1 Tsp Ground Mustard
  • 1/2 Tsp Ground Ginger

Instructions (not really necessary)

  • Combine all ingredients in a bowl and mix thoroughly.
  • Rub desired cut(s) of meat on all sides and allow to marinate for 30 minutes before grilling, smoking or baking.

It’s not complicated, but this recipe turns out some great BBQ.  The amount above is enough to cover a 5 lbs. brisket, but you can multiple the recipe for greater quantities of chicken, ribs, etc.  It’s also a great basic recipe that you can add or exchange ingredients to develop your own flavor profile.  Like it hot?  Use hot paprika and cayenne.  Like a little more savory?  Use rosemary or oregano.  Want some southwest flair?  Try adding chili powder and cumin.  Have fun with it and share any of your great ideas.  Mostly, just fire up the smoker and dig in!

Watermelon Salad

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

The typical watermelon salad is easy and delicious, but my wife doesn’t like tomatoes.  I know, it’s a crime against humanity!  I substitute peaches in this version for a great textural and flavor contrast.  Try this light flavorful salad for your next picnic or with a simple grilled dinner at home.

IMG_2031

WATERMELON SALAD

Ingredients

  • 1 Small Watermelon – About 4 Cups
  • 2 Peaches, Peeled & Diced
  • 4 Ounces Feta Cheese Crumbles
  • 2 Tbs Fresh Mint, Chopped

Instructions

  • Dice watermelon into 1-inch cubes and place into a large bowl.
  • Peel and dice peaches into 1/2-inch cubes and add to watermelon.
  • Sprinkle in feta and mint and stir mixture to combine.
  • Chill for 1 hour minimum and serve immediately.

IMG_2039

The perfect combination of sweet and crisp watermelon, soft and slightly tart peaches, salty feta and bright fresh mint make this an explosion of flavors!  Enjoy the taste of summer with this feast for the eyes and taste buds – dig in!!

Quick Pickled Veggies

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

We wait and wait all year for our gardens to mature and the farmers markets to yield summer’s biggest bounty and then all of sudden – it’s time!!  It only lasts a little while in our part of the country and we have to take advantage of all the fresh produce while we can.  When you have a ton of veggies, try making quick pickles for a twist on grilled, baked, broiled, fried and sautéed garden treats!  There’s endless possibilities and a super easy process for you to start from.  Below are three of my favorites – the ingredients are slightly different for each, but the process is exactly the same for all three.

IMG_2028

SWEET PICKLED ONIONS & RADISHES

Ingredients

  • 1/2 Large Sweet Onion Sliced
  • 8 Radishes – 1/4 Inch Slices
  • 1 1/2 Cups White Vinegar
  • 1/2 Cup Water
  • 1/2 Cup Sugar
  • 1/2 Tsp Red Pepper Flakes
  • 2 Tsp Pickling Spices

GARLIC DILL PICKLES

Ingredients

  • 8 Small Cucumbers – 1/2 Inch Slices
  • 1 Cup White Vinegar
  • 1 1/2 Cups Water
  • 4 Large Cloves Garlic, Peeled & Slightly Crushed
  • 1 Small Bunch Fresh Dill
  • 1 Tsp Sugar
  • 1 Tbs Kosher Salt
  • 1/2 Tsp Red Pepper Flakes

PICKLED BANANA & SERRANO PEPPERS

Ingredients

  • 6 Banana Peppers – 1/2 Inch Slices
  • 8 Serrano Peppers – 1/2 Inch Slices
  • 1 1/2 Cups White Vinegar
  • 1 Cup Water
  • 2 Tsp Sugar
  • 1 Tbs Kosher Salt
  • 1 Tsp Pickling Spices

Instructions (For All 3 Varieties)

  • Place sliced vegetables into a wide-mouth quart-size canning jar or similar container.
  • In a small saucepan, combine remaining ingredients and bring to a boil.  Salt and sugar should be dissolved and you’ll smell the spices.
  • Allow mixture to cool slightly – about 10 minutes.  Then pour mixture over veggies in the jar.
  • If there is not enough liquid to cover veggies, add a few ice cubes to fill the rest of the space.  It will also help with the cooling process.
  • Allow jars to cool for 20 minutes.  Then screw on lids and place in the refridgerator for at least 24 hours.
  • Eat and enjoy for up to two weeks.

IMG_2036

Again, this process is basic and easy to execute.  You can buy pickling spice in several markets, but I love the mixture from Penzey’s Spices.  Click on the link to check it out along with their huge selection.  Can’t find pickling spice?  Try using a combination of bay leaf, mustard seed, coriander seed, cinnamon, allspice, star anise, peppercorns, and cardamom.  As I said before, you can use all kinds of flavor combinations depending on your preference.  Some of you will probably want more salt in each of these recipes, but give it a try and let me know how it goes.

These recipes are great for veggies to top your salads, on sandwiches or as accompaniments to a great charcuterie and cheese plate.  Heck, just snack on them with a few cold beers – how could you go wrong??  Good luck, enjoy summer’s bounty and happy pickling!!

Deana’s Green Beans

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Like a lot of people, I grew up eating frozen and canned green beans and never knew the unbelievable deliciousness that is fresh green beans cooked with fatty salt pork.  Fortunately, a distant cousin in the family introduced me to them almost 20 years ago and I’ve never looked back!  There’s a few key things to note.  First, only half-runners will do versus any other type of green bean.  The family has grown their own for more than 50 years and this is the tried-and-true variety for the best flavor and tenderness.  Next, there is a very methodical process to harvesting, stringing, breaking and canning.  It’s hard work, time-consuming, therapeutic and TOTALLY worth it!  I’m grateful to have had the opportunity to go through all of it this past weekend and am sharing the super-simple, but the best way to prepare these emerald gems.

FullSizeRender 3

DEANA’S GREEN BEANS

Ingredients

  • 12 Cups Fresh Green Beans
  • 12 Oz Salt Pork, Cubed
  • 2 Tsp Salt
  • 2 Tsp Pepper
  • 1 1/2 Cups Water

Instructions

  • In a colander, wash green beans thoroughly.  Drain well.
  • Place washed beans in a large pot or dutch oven.  Porcelain-coated cast iron works great here.
  • Add salt pork, salt, pepper and water and stir together.
  • Cook on medium-low, covered, for 6 hours stirring every 30 minutes.
  • Green beans will darken in color and soften completely.  Serve and enjoy!  (HINT:  if you don’t have fried chicken and cornbread, you’re probably eating them wrong!)

IMG_1992

Yeah, it’s just that easy.  The key is to put very little water in the pot and allow the pork fat to coat the beans.  I was told by Deana herself that “you should never need a slotted spoon to serve your green beans”.  If these aren’t some of the best beans you’ve ever tasted, tell me how you like them.  I love a fresh bean just sautéed and eaten crisp, but it doesn’t remind me of the hard work done to grow, harvest, prep and can these.  Try these and taste the love!!

Basic Pesto

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

We’re in the heat of summer and there’s an abundance of basil in my herb pots!  Sounds like it’s time to make some pesto – don’t worry, this is the easiest no-cook sauce in the world and will make you look like a Food Network Star!  Pesto is a versatile sauce that can be used on hot or cold pastas, chicken, fish, pizza, etc.  Start with this super-simple recipe and then let your imagination take you to some tasty places…

BASIC PESTO

Ingredients

  • 25-30 Fresh Basil Leaves, Washed & Dried
  • 1 Small Handful Fresh Parsley
  • 4-5 Cloves Garlic, Peeled
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/2 Cup Pine Nuts
  • 1/4 Cup Grated Parmesan Cheese

FullSizeRender 3

Instructions

  • In a food processor (I have a small one) place basil, parsley and whole garlic cloves.  Pulse several times until chopped evenly.
  • Add olive oil and then pulse again until evenly blended.  Mixture will not be smooth, but herbs and garlic will be finely chopped.
  • Add pine nuts and Parmesan and pulse until mixed thoroughly.
  • Toss with warm pasta and/or spoon over cooked chicken or fish.  The recipe above is good for about 8 ounces of pasta, so you may need to double it for a family meal.

IMG_1969

See, I told you this was easy!  I tossed my pesto with bowtie pasta and peas and served with grilled marinated chicken thighs.  Try it as a base for pizza or a dollop in your tomato soup.  There are a ton of possibilities and a little can go a long way to add a burst of fresh flavor to your recipes.  Also, consider variations of basic pesto by using different herbs and nuts.  What about walnuts with chives and parsley?  Add a little lemon zest and juice to brighten the flavor – especially with fish.  You can also alter the amount of olive oil depending on your preference and flavor intensity you like.  Any way you make it, enjoy it all summer and fall while you have a great supply of fresh herbs!!

Crispy Onion Rings

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I have an undeniable love of french fries of any sort, but a crispy sweet onion ring takes fried sides to a whole new level!  Aside from the mess of frying and the oil cleanup, these onion rings are super-easy to make and turn out perfect every time.  A short bath in buttermilk takes the bite away from the onions and creates a great base for the crispy coating.  Give them a try for your Fourth of July weekend picnic or the next time you’re grilling burgers or steaks!

CRISPY ONION RINGS

Ingredients

  • 2 Large Sweet Onions
  • 1 1/2 Cups Buttermilk
  • 2 Tsp Hot Sauce
  • 2 Cups All Purpose Flour
  • 1/2 Cup Ground Cornmeal
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 6 Cups Canola Oil

FullSizeRender 2

Instructions

  • Peel onions and cut into 1/2 inch slices.  Separate rings and place into a large bowl.
  • Pour buttermilk and hot sauce over the onions and toss to coat evenly.  Place in refrigerator for 1-3 hours.
  • In a bowl or cake pan, combine flour, cornmeal, salt, pepper and garlic powder.  Mix well to distribute spices.
  • Remove onions from buttermilk, about 5 at a time, and dredge in flour mixture.  Shake excess off and place onions on a wire rack.  Continue until all onions are floured and placed on rack.  You can stack these, they won’t stick together.  Allow floured onions to sit for 30 minutes – this will ensure that they stay breaded during frying.
  • Fry onions in 350 degree canola oil for 3-4 minutes until golden brown.  Turn if necessary and don’t over-crowd your frying oil!
  • Drain fried onions on paper towels and lightly salt.  You can keep them warm on a cookie sheet in a 200 degree oven while you cook them in batches.

FullSizeRender 5

You’ll be a hero when you fix these for your family and friends at your next gathering!  Try alternatives to the spices in the flour mixture or share your best dipping sauce with me.  I’m a ketchup guy with my rings, but I’m open to new ideas!  Either way, I’ve never met a ring I didn’t like…

Beer Butt Chicken

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I’ve tried making beer butt/can chicken more times than I can remember over the past 10 years.  From crushed cans to underdone dark meat, I’ve made plenty of mistakes.  I’ve even read that the actual process supposedly imparts no flavor on the finished product.  Let me tell you, I have perfected the process and am telling you that this is some of the best chicken you will ever have!!  From the initial brine to the cooking liquid, your birds are assured to be moist, tender and full of flavor.  Give this recipe a try and you’ll believe me.

BEER BUTT CHICKEN

Ingredients

Brine

  • 4 Cups Water
  • 1/2 Cup Kosher Salt
  • 1/4 Cup Sugar
  • 1 1/2 Tbs Black Peppercorns
  • 1 Whole Lemon, Quartered
  • 3-4 Bay Leaves

IMG_1709

Chickens

  • 2 Whole Chickens, 4-5 Lbs Each
  • 4 Tbs Ultimate Roast Chicken Rub or Similar
  • 2 Cans Crispin Hard Cider
  • 1/2 Cup Apple Cider Vinegar
  • 6 Sprigs Fresh Thyme
  • 6 Sprigs Fresh Parsley

FullSizeRender 3

Instructions

  • In a small saucepan over medium heat, combine all of the brine ingredients and stir until completely dissolved.  Remove from heat and set aside.
  • Rinse chickens thoroughly and place in a large pot or jumbo size ziplock bag.  Cover them with ice cubes (about 25-30) and then pour brine over top of chickens.  Add enough tap water to make sure that they are covered completely.
  • Seal and allow to soak in brine in the refrigerator for a minimum of 4 hours and a maximum of 24 hours.  The longer the better, but even 4 hours will do a lot to flavor and tenderize your birds.
  • Remove chickens from brine, rinse thoroughly and pat dry.  Discard brining liquid.
  • Use Ultimate Chicken Rub or your favorite rub mixture to coat birds inside and out.
  • I have “beer butt stands” that I can pour cider, vinegar and herbs into.  If you don’t have these, pour about a quarter of the cider out of each can, add half of cider and herbs to each can.
  • Slide birds over your cider can or stand.  Either tie a piece of cooking string around the wings or create 2 “pockets” in each bird that you can tuck them into.  Place on a charcoal grill – you can cook with or without wood chips for smoke or on a gas grill as well.  Cook offset from heat for 2 1/2 to 3 hours at 275 degrees.  Skin should be nicely browned and juices should run clear.
  • Remove from grill, place on a cookie sheet and cover with foil.  Allow to rest for 15-20 minutes.
  • Carve into pieces or de-bone and serve.

FullSizeRender 4

FullSizeRender 6

This recipe is pretty simple, but you have to know your grill and make sure these birds are cooked through.  Use a meat thermometer and make sure the internal temp gets to 165 degrees.  I take it off the grill between 155 and 160 and let the temp continue to rise while it’s covered with foil off the grill.  There are many variations you can try once you master the process of brining and cooking “beer butt style”.  I like using beer, but the hard cider really imparts apple flavor that you can taste in the chicken.  Try experimenting with different flavors in the brine, the rub or the cooking liquid.  I’d love to hear your ideas!  Also, please click on the links above to find out where you can get the Ultimate Roast Chicken Rub and the Beer Butt Stands.  Happy grilling!!