Category: Uncategorized

Easy Baby (Got) Back Ribs

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

Is BBQ a food group?!  I believe it should be – a lot of people would agree with me based on America’s obsession with BBQ cooking, restaurants and TV shows.  Baby back ribs are sometimes intimidating for people to cook at home, but they don’t have to be.  Whether braised, smoked, oven-baked or grilled I have a fool-proof method for tender ribs that will make you look like a pro!  The key takeaway from the recipe below is the method.  You can vary rubs and sauces, but by following these steps, you’ll always turn out competition-worthy ribs.

EASY BABY (GOT) BACK RIBS

Ingredients

Directions

  • Remove ribs from packing and pat dry with paper towels.
  • On the back side of the ribs, insert a knife under the silver skin until you can grab enough of it with your hand.  Remove the entire silver skin from the back of the ribs to allow for better cooking and more tender meat.  It may be easier if you use a towel or paper towel to grab the silver skin.
  • Using a sharp knife, cut the rack in half for easier cooking.
  • Generously sprinkle all sides of the ribs with your dry rub.  I love using Butt Rub, but there are tons of great dry rubs out there.  I’ll have a future post with several rub recipes you can make yourself!  Rub the seasoning into the meat well.
  • No matter your method of cooking, you want to take two steps.
    • First, place the ribs in a metal rack on your grill or on a cookie sheet for your oven and cook for 2 hours at 275 degrees.  On the grill, cook them over indirect heat – they will dry out and become tough on the outside.
    • After two hours, place both halves into a large piece of doubled-up foil.  Put butter and cider vinegar in the foil and seal completely.  Place back in the oven or on the grill for 1 hour.
  • Remove ribs from grill or oven and from foil wrap.  Discard foil and cooking juice.
  • The ribs are fully cooked and tender at this point.  I like to finish them over low direct flame on the grill and add sauce.  You can also sauce them in the oven if you prefer.  Either way, over the next 15-20 minutes, brush rib liberally with the sauce of your choice turning the ribs often to avoid burning.

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Follow this method and you should turn out beautiful ribs that have tender meat pulling away from the bone!  I use one of our local Cincinnati favorites – Montgomery Inn BBQ Sauce for a rich sweet flavor.  Try these with your own local favorite or homemade sauce.  I’ll have a few recipes in future posts for that too!  Send me pictures and stories of your best effort – I’m sure you’ll wow friends and family with this recipe…

Chipotle Beef Tacos

On By greg@kandflivingIn UncategorizedLeave a comment

It’s Taco Tuesday and the perfect time to share the recipe I made this weekend.  I love a basic crunchy taco with ground beef, but this version elevates your traditional taco into something extraordinary!  The best part is that the beef is super-simple to make and can be used in tacos, burritos, nachos, breakfast and more.  I’d love to see your efforts and hear about how you used it.

CHIPOTLE BEEF TACOS

Ingredients

  • 3-4 Lbs Beef Chuck Roast
  • 1/2 White Onion, Chopped
  • 4 Cloves Garlic, Peeled & Smashed
  • 4 Chipotle Peppers in Adobo Sauce
  • 1 Tbs Mexican Oregano
  • 3 Bay Leaves
  • 2 Tbs Paprika
  • 1 1/2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1 1/2 Cups Beef or Vegetable Stock

Directions

  • Season both sides of chuck roast with salt and pepper.  Place in roasting pan or in a slow cooker.
  • Cover roast with chopped onions.  Dice chipotles and add them and about a tablespoon of adobo sauce to roast.
  • Add remaining ingredients and then pour stock over the roast.
  • Cover and bake at 325 degrees for 4 hours or in slow cooker on low for 6-8 hours.
  • Remove roast and shred with two forks.
  • Skim fat off the remaining cooking liquid and remove bay leaves.
  • Add shredded beef back to liquid and allow to cook an additional 30 minutes.

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This finished meat will be tender, flavorful and a little spicy.  This time I used it in corn tortilla tacos topped with shredded cabbage, crisp radishes, queso fresco and green onions.  I think they would have been better with hot sauce and maybe a creamier cheese or possibly a dressed cabbage vs. plain.  However, they were still delicious and I can’t want to try them again.  Give this a try and make your own Taco Tuesday spectacular!

Buttermilk Biscuits

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

There’s something about a warm homemade biscuit that’s really comforting.  Maybe it’s the Southerner in me or it’s the soft flaky pillow that can be the vehicle for so many delicious things.  I’v heard a lot of people say they have a hard time making good biscuits.  While these weren’t my best effort, they were pretty good.  The recipe is solid, but the handling of the dough and cutting make all the difference in the world.  Give them a try and let me know your experience – I’d love to hear what went well and didn’t.

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BUTTERMILK BISCUITS

Ingredients

  • 2 Cups All-Purpose Flour
  • 1/2 Tsp Baking Soda
  • 1 Tbs Baking Powder
  • 1 Tsp Salt
  • 6 Tbs Cold Butter
  • 1 Cup Buttermilk

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Directions

**I find this easier in a food processor, but you can definitely make these by hand

  • Preheat oven to 425 degrees.
  • In a food processor, combine the first four ingredients.  Pulse a few times to mix thoroughly.
  • Making sure your butter is very cold, cut into 12 small pieces and place in food processor.  Pulse until mixture is crumbly and looks like lumpy sand.  You should have small chunks of butter evenly throughout the mixture.
  • Add one cup of buttermilk and pulse just until mixture comes together.  It should be fairly wet and you may need to add a bit more buttermilk.
  • On a floured surface, turn out biscuit dough and form into a flat 1-inch piece.  Fold onto itself 5-6 times and flatten again.  DO NOT overwork dough as this can develop the gluten and make for tough biscuits.  DO NOT use a roller, but pat with your hands only.
  • Using a biscuit cutter or other round implement of choice, cut out biscuits and place on a cookie sheet.  If you want your biscuits to rise more while baking, make sure they are touching on the cookie sheet.  Some people like to bake them in a 9-inch round pan as well.
  • Bake at 425 degrees for 8-12 minutes until golden brown.  You can brush the tops with melted butter when they come out of the oven.

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This is a very basic recipe, but it can be changed in numerous ways.  Think about adding rosemary and cracked black pepper and topping with sea salt.  What about cheddar cheese and jalapeño?  The possibilities are endless, but I’d love to hear what you try!  Eat these with a thick pat of butter and honey or do something inventive.  This time I made breakfast sandwiches with country ham, sharp cheddar and over-easy eggs.  I also used it as the base for a country-style strawberry shortcake.  Any way to like them, it’s easy to make them homemade and your family and friends will love you for it.

Fifty West Brewing Co. – Cincinnati

On By greg@kandflivingIn Beer/Cocktails, Eating Out, Uncategorized1 Comment

It’s no secret that I, like most of America, love craft beer!  One of the gems in Cincinnati is Fifty West Brewing Co.  Located on the east side of the city, they have a wonderful selection of house brews and a good menu to match.  What I love most, is that they have a great variety beyond the typical IPA-heavy selections you see elsewhere.  Still, I started with the Petroglyph Pale Ale, which was aromatic, slightly hoppy and had a good bitter finish.  My wife went with the Fuzzy Feeling Golden Ale, a crisp fruity light beer with a good apricot flavor.  You could drink that one all day – it just tastes like summer!

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The atmosphere is warm and comfortable in the bar and the restaurant.  They also have patio space as well as a shuffleboard table room with additional bar seats.  We sat in the bar area and started with a couple of appetizers.  The Pretzels & Pimento Cheese are salty, warm and buttery.  The pimento cheese isn’t memorable, but it was definitely good.  We also tried the Cornmeal Crusted Goetta Balls.  For those that aren’t from here, goetta is a pork product made with spices and cut oats.  It’s served all different ways, but in this application it makes for a creamy “sausage-like” center in contrast to a crispy exterior.  Dipped in grain mustard, these were delicious, but really heavy – they could totally be an entree.

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We decided to split an entree and the Brontosaurus Beef Rib with Gouda Grits was really good.  This is a huge piece of slow-cooked meat with a great outside char.  Pull pieces of this rib away from the bone with just a fork and make sure you get some of the great Carolina-style BBQ sauce with each bite.  It was moist, smokey and was complimented really well by the creamy grits and crunchy cole slaw.  It’s a huge portion and I think you’d be hard-pressed to polish this thing off on your own.  It would be a lot of fun trying though!

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Overall, it was another excellent meal at one of our favorites.  The menu has a lot of great choices and I highly recommend the wings and the mussels – especially the mussels!!  Brewmaster Blake Horsburgh and Chef John Tomain will keep you coming back again and again for new beers and seasonal menus.  Check out their website fiftywestbrew.com and grab a growler at their location or one of the other outlets they distribute to around the city.  You will be as big a fan as I am!  Oh, I almost forgot to tell you to stop in for “Penny Tuesdays” when you flip for every beer and either pay full price or just a penny – either way, you’ll come out a winner…

Asian-Glazed Grilled Swordfish Skewers

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

When you travel a lot for work, it feels great to be home for a week and get creative in the kitchen.  Feeling the heat of summer means keeping it light with this twist on traditional grilled kabobs.  Swordfish is meaty and will stay on a skewer and hold up on the grill.  It feels like a stick-to-your-ribs meal with the addition of Brussels sprouts and cremini mushrooms al covered in a tangy Asian-inspired glaze.  The combinations are endless, but give this a try for something new and different without stacking on the fat and calories.

ASIAN-GLAZED GRILLED SWORDFISH SKEWERS

Ingredients

  • 1 Lb Swordfish Steak(s)
  • 8 Cremini Mushrooms
  • 12-16 Brussels Sprouts
  • 3 Green Onions, Sliced Thinly

Asian Glaze

  • 3 Tbs Light Soy Sauce
  • 2 Tbs White Wine Vinegar
  • 2 Tbs Honey
  • Juice & Zest of 1/2 Lime
  • 1 Clove Garlic, Minced
  • 1 Tsp Grated Fresh Ginger

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Directions

  • Clean and trim Brussels sprouts.  Steam on stovetop or microwave for 7 minutes, until slightly soft.
  • Cut swordfish into 1 1/2 inch cubes.
  • Alternate fish, Brussels sprouts and mushrooms on skewers.  DO NOT overcrowd them or they won’t cook evenly!
  • In a small bowl mix all ingredients for the Asian glaze.
  • Grill skewers on medium heat for 5-6 minutes, turning twice.  Lightly brush skewers with glaze and continue to cook for an additional 5-6 minutes.  Turn and glaze every minute or so.  Fish should be opaque and firm to the touch.
  • Remove skewers from grill, glaze once more and serve over white sticky rice.  Finish with sliced green onions.

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These don’t take long to grill, so it’s important that you steam the Brussels sprouts ahead of time or they won’t cook through.  Also, there is an absence of salt and pepper in this recipe because the glaze seasons everything really well.  If you like things a little spicy, I would replace the garlic clove with a tablespoon or two of sriracha.  Either way, this is a healthy dinner that’s filling and good for you too.  Let me know how it goes and what you changed!

Flatbread With Prosciutto, Cremini Mushrooms & Fontina

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

Let’s face it, we all hit our days when we’re tired and say “let’s just order a pizza”.  And I’m sure I’ve spent an uncomfortable amount of money with the likes of Jet’s, Papa John’s and the rest.  It’s awfully easy though to keep frozen dough or pre-made crusts at home and make your own without a ton of effort either.

This flatbread pizza was made with a crust we bought at our local farmers market from White Oak Valley Farm.  Using fresh summer squash and zucchini mixed with flour, eggs, mozzarella, garlic and herbs, they sell these fantastic pre-baked crusts that are perfect for light summer pizzas.  It’s not thick or heavy and won’t stand up to a ton of toppings, but it worked great here.  Give this recipe a try with naan bread, traditional crust or something to your liking.

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FLATBREAD WITH PROSCIUTTO, CREMINI MUSHROOMS & FONTINA

Ingredients

  • 1 12″ Pizza Crust or Flatbread
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Clove Garlic, Minced
  • 4 Thin Slices Prosciutto
  • 4 Cremini Mushrooms, Sliced Thinly
  • 3/4 Cup Freshly Grated Fontina Cheese
  • 6-7 Basil Leaves, Sliced or Torn

Directions

  • Preheat oven to 375 degrees.
  • Place pizza crust on baking stone or cooking sheet.
  • Mix olive oil and garlic and brush over entire pizza crust.  Our crust is seasoned already, but I would salt and pepper here if mine was not.
  • Arrange mushrooms on pizza and then sprinkle cheese over entire pie.
  • Tear prosciutto piece in half and drop on pizza in small “piles”.  I baked the pizza with it on there, but I think it would actually be better to either put it on after baking or to crisp it in the oven and then sprinkle crumbles on the pizza for baking.
  • Bake in oven according to pizza crust directions.  Ours was only 15 minutes due to the thin crust.
  • Remove from oven and top with basil.

The crust and the technique may be different, but the recipe here is the combination of ingredients and the light topping vs. a heavy and greasy delivery pizza.  Let me know if you try this and what other combinations you come up with!

The Best Special-Sauced Grilled Chicken

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

I have a decent “poker face”, but it’s tough to hide my disappointment when I see someone grilling/serving dried-out, boneless skinless chicken breast.  I know it has its place on some menus, but chicken on the bone is so much more flavorful!  If you take your time and master the technique, you’ll be saying adios to the “old beige standby”.  I love all kinds of seasonings and sauces, but this tried-and-true recipe I use all year long on grilled chicken and wings.  You’re going to love it!

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Best Special-Sauced Grilled Chicken

Ingredients

  • 1 Whole Chicken, Cut Into Pieces (2 Each – Wings, Thighs, Breasts and Legs)
  • 1 Tbs Seasoned Salt
  • 1 Tbs Black Pepper

Special Sauce

  • 1/2 Stick Butter
  • 1/4 Cup Crystal Hot Sauce
  • 1/4 Cup The Original Tiger Sauce

Directions

  • Rinse and dry chicken pieces.  Season all sides liberally with seasoned salt and pepper.  You can season with anything, but one of my favorites is Butt Rub.  You can find it at buttrub.com or you can also mix your own.  I’ll provide some rub recipes in a another post.
  • Grill chicken on medium-low heat turning often to avoid burning skin.  Know your hot spots on your grill and rotate pieces as needed.  You can put put the breasts on 10 minutes before the rest of the pieces since they are larger.  Cook all pieces for 25 minutes.  They will need another 10-15, but you can sauce through the last of the process.
  • In a microwaveable bowl, melt butter and then add both sauces.  I recommend Crystal Hot Sauce for spice and The Original Tiger Sauce for a sweet/hot addition.  Stir together until fully mixed.  This spicy-sweet sauce is not quite buffalo, but close enough that you’ll want to put in on wings too!
  • Brush sauce on chicken pieces and allow to cook2-3 minutes.  Turn and continue this process 4-5 times using all sauce and juices run clear in chicken.

If you follow this simple process, you’ll have savory grilled chicken with crispy skin and a spicy/sweet sauce.  It might take some practice, but once you master it, you’ll make this a standby for your grilling season.  Dig in!

Pimento Cheese Dip and BLT Dip

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized3 Comments

Memorial Day Weekend is always a blast whether you’re cooking out at home, sitting by the pool or camping with family – like we are this weekend!  There’s plenty of time to eat healthy all year long, so take the holiday opportunity to dive into these fantastic dips.  They are both fatty, decadent and will absolutely make you a hit at any party you pop in on!

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PIMENTO CHEESE DIP

Ingredients

  • 1 Lb Block Sharp Cheddar Cheese
  • 1 Cup Mayonnaise
  • 1 4 Oz Jar Pimentos

Directions

  • Use the largest holes on a box grater and shred cheddar cheese.  DO NOT buy shredded cheese.  The anti-caking agent and shape will not give you the right taste or consistency.
  • In a bowl, mix together shredded cheese, mayonnaise and drained pimentos.
  • This dip tastes best if you let it chill for at least 2 hours.

Serve this dip with your favorite crackers, crusty bread, celery or other veggies.  It is also delicious on top of a burger or as the filling for a grilled cheese!

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BLT DIP

Ingredients

  • 2 Lbs Hickory Smoked Bacon
  • 16 Oz Sour Cream
  • 16 Oz Mayonnaise
  • 2 Large Ripe Tomatoes

Directions

  • Dice bacon into small pieces and render until brown and crispy in a non-stick pan.  DO NOT use thick cut bacon here as it doesn’t provide the right consistency.  Cutting the bacon raw and then rendering makes it really easy vs. frying strips and then crumbling.
  • Remove bacon from grease and drain on paper towels.  Allow to cool completely.
  • In a mixing bowl, combine mayonnaise and sour cream.
  • Seed and cut tomatoes into 1/2-inch dice.  Add to mayo mixture.
  • Stir in cooled bacon pieces and allow to chill for 2 hours before serving.

OK, so there’s no lettuce, but BLT is what we’ve always called this dip!  It’s fantastic with Fritos, Triscuits or butter crackers.  Any way you try it, you’ll love it…and your friends/family will love you for bringing it!  Happy Memorial Day all!

Forno Osteria + Bar – Cincinnati

On By greg@kandflivingIn Eating Out, Photo Gallery, Uncategorized1 Comment

Located just north of downtown Cincinnati in the Hyde Park area, Forno Osteria + Bar is a great find for refined, yet comfortable, Italian food.  The restaurant features a long curved bar and plenty of seating indoors and out in a rustic atmosphere with modern finishes.  It’s a beautiful place for an impromptu dinner or a special occasion.  Celebrating a birthday, we started with the Black Plum Fizz (plum shrub, St. Germain, prosecco) and a Limonata (blueberry-thyme syrup, vodka, comtratto bianco).  They were both refreshing and good examples of a small, but interesting cocktail menu.

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The menu has a good selection of modern Italian flair with starters, pastas, mains, sides and pizzas.  We always love a good meat and cheese starter and their Antipasto Italiano was perfect.  The house-made pickled vegetables gave the right amount of crunch and contrast to cut through the fatty deliciousness of the salumi and truffled mozzarella.  If you haven’t had a pickled caper berry before, you’re going to want to now!

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Although the entrees all looked amazing, we wanted to sample several things.  We settled on one of their signature pizzas made in a 900-degree oven.  Sausage and caramelized onion doesn’t sound like anything exciting, but I assure you it was!  The crust was perfect and crispy topped with a bright tomato sauce, mozzarella, house-made Italian sausage and caramelized onions.  It’s not your everyday pizza and it’s absolutely worth ordering!

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We had two sides that could have been my whole meal.  The Wild Mushroom and Mascarpone Risotto was rich, creamy and full of mushrooms.  It was earthy, perfectly al dente and a good portion for a side.  The Roman Style Artichokes were also worth ordering again.  Topped with prosciutto crudo and Italian parsley, we could have eaten multiple bowls of these!

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Our service was great – thanks Delia!  It’s not surprising that the owners of Via Vite, another one of my favorites in Cincinnati, have created this beautiful experience.  Chef Stefano Carne executed each dish perfectly and definitely has two new fans after last night!  Check out their menu at fornoosteriabar.com and make a reservation right away, you won’t be disappointed.

Southwest Turkey Burgers w/Guacamole

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

Weekdays are tough to create interesting dinners with busy work schedules, activities, etc.  Even firing up the grill, something like a turkey burger can be pretty pedestrian, but it doesn’t have to be.  Try this Southwest twist on the ol’ bird-patty, we loved it!

SOUTHWEST TURKEY BURGERS

Ingredients

  • 2 1/4-Lbs Turkey Burger Patties
  • 1 Tbs Taco Seasoning
  • 1 Medium Red Onion
  • 1 Tsp Olive Oil
  • Salt & Pepper
  • 2 slices Colby Jack Cheese
  • 2 Buns, Lightly Buttered

Directions

  • Preheat grill and dust both sides of each turkey burger with taco seasoning.
  • Slice red onion into 1/2 inch thick slices, brush lightly with olive oil and salt and pepper each side.
  • Grill turkey burgers and onion slices over high heat for 4-5 minutes per side.  Juices should run clear for the burgers.  Onion slices should be charred and soft, but hold together.
  • Place cheese on burgers and place buns, buttered side down, on the grill.  Take everything off grill and assemble burgers on buns.  Top with a slice of grilled onion and a healthy dollop of guacamole.

These are super easy to make and always turn out like a restaurant-quality burger.  Don’t be afraid to play with the toppings and add/substitute salsa, hot sauce, pickled jalapeño or pepper jack cheese!

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EVERYDAY GUACAMOLE

Ingredients

  • 2 Ripe Avocados
  • 1/4 Red Onion, Diced
  • 4 Campari Tomatoes, Seeded & Diced
  • 2 Tbs Fresh Lime Juice
  • Salt & Pepper To Taste

Instructions

  • Core, scoop and dice avocados and place into bowl.
  • Pour lime juice over avocado and add tomatoes and onions.
  • Liberally season with salt and pepper and mix well.  I like mine a little chunky, but mix and mash with a fork to your desired consistency.

This is the basic recipe for guac in our house.  It’s easy to multiply if you need more for a party.  I also like to add garlic and/or jalapeño depending on what I’m using it for.  Seriously, always keep these ingredients on hand because it couldn’t look more like culinary genius when you pull this together last-minute for guests or just an impromptu beer or margarita on the patio!