FireLake Grill House – Minneapolis

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

On a recent visit to Minneapolis we spent a night at the Radisson Blu at the Mall Of America.  Given a fun weekend of the State Fair, grill-outs with friends and probably a little too much indulgence all the way around, we were ready for a quiet light dinner.  Luckily, the FireLake Grill House in the Radisson Blu was close and offered a ton of options.

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Modern and rustic, the atmosphere is warm and comfortable.  There’s seating for small parties and large groups, but it all seems to fit together perfectly.  The aroma of wood-grilled meat and sweet cornbread swirled as we sat in a puffy leather booth.  The menu is pretty extensive heavy on the grilled/smoked meats.  There are beautiful small plates and salads as well with a focus on fresh local ingredients.  We started with the Chicken & Minnesota Wild Rice Soup and Heirloom Tomato & Buffalo Mozzarella Salad.  Both were some of the best versions we’ve ever had!

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Looking for lighter options for dinner, we ordered the Minnesota Salad (a wonderful blend of greens, bacon, corn, cranberries, tomatoes and rotisserie chicken) as well as the Asparagus Risotto (with asparagus, roasted tomatoes, herbs & mushrooms).  The fresh ingredients really were stars in these dishes.  Carefully crafted combinations created by the chef gave you mouthfuls of summer and happy bellies.  If those weren’t enough on their own, the CornBread Skillet made with heirloom polenta and served with honey butter made from their own bee hives on the hotel roof was a special treat.

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Everything coming from the kitchen looked ridiculously good!  I can’t wait to make another trip and get my hands on there 12-hour smoked brisket and a bourbon on the rocks.  Whether you’re near the Mall Of America or in downtown Minneapolis, you should make it a point to have brunch, lunch or dinner here!  You can take a look at their menu at firelakerestaurant.com.

Hanky Panks

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

Much like its “frisky” name, these spicy cheesy sausage toasts will light a little fire in you! I often get requests for appetizer recipes that are easy for someone to take a bite and go.  These hanky banks are hearty, delicious and sturdy enough to grab one and mingle with your drink vs. standing around a chip and dip bowl or carrying a plate around.  Prepare these in a large batch and freeze to keep them handy for parties or a quick appetizer with drinks or for unexpected company.  Kids and adults both will love them!

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HANKY PANKS

Ingredients

  • 2 Lbs. Lean Ground Beef
  • 1 Lb. Mild Pork Sausage
  • 1 Lb. Spicy Pork Sausage
  • 1 Tsp. Garlic Salt
  • 1 Tsp. Red Pepper Flakes
  • 1 Tsp. Dried Oregano
  • 32 Ounces Velveeta, Cut Into Chunks
  • 2 Loaves Light Party Rye

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Instructions

  • In a heavy pot, brown ground beef and sausage along with garlic salt, oregano and pepper flakes.  Drain meat throughly.
  • Place meat back in pot and add chunked Velveeta.  Stir over low heat until cheese is melted and mixture is smooth.  It will be thick, but should be able to stir.
  • Remove from heat and spoon roughly 1 1/2 Tbs. of mixture onto each slice of party rye.  Place each finished rye bread on cookie sheets until all bread and mixture is used.  Put cookie sheets into freezer for 20 minutes until they are frozen or at least solid enough to stack in gallon freezer bags.
  • Bag in servings of one dozen and freeze until ready to use.
  • When ready to serve, place frozen hanky banks on a cookie sheet and bake for 20-25 minutes at 350 degrees until they are bubbly and slightly browned.  Serve immediately.

It never fails to please a hungry crowd when you bake up a few dozen of these spicy snacks.  They’re perfect for football season and holidays or basically anytime you have no awareness of calorie count!  If you have an aversion to spicy food, feel free to use all mild sausage and/or eliminate the red pepper flakes.  If you want to make these in smaller batches you can also halve this recipe.  However, if you’re going through the process, I highly recommend making the full amount – your family and friends will love them!!

Tortilla Roll-Ups

On By greg@kandflivingIn Photo Gallery, Uncategorized2 Comments

I love a good party and even more so love great party snacks!  Appetizers can fall into a rut of traditional dips and platters of veggies.  I love small bites so I have TONS of great take-and-eat appetizer recipes.  Try this recipe for perfect southwest bites – it might just be a hit for your picnic today or a party in the near future!  Either way, I’m sure it will be a new favorite to add to your go-to recipe box…

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TORTILLA ROLL-UPS

Ingredients

  • 1 Package Large Flour Tortillas (10)
  • 3 8-Ounce Bricks of Cream Cheese
  • 3 Tbs Taco Seasoning
  • 5-6 Green Onions, Chopped
  • 1 Small Can Chopped Green Chiles, Drained
  • 1 Cub Shredded Cheddar or Colby Jack Cheese
  • 1 Jar Salsa (for dipping)

Instructions

  • Set out cream cheese to come to room temperature.  Place in a large bowl and beat with a hand mixer until smooth.
  • Add taco seasoning and chiles and mix with mixer until incorporated.
  • Add green onions and cheese and thoroughly mix with hand mixer.  Use a spatula to scrape sides of the bowl and make sure all ingredients are evenly distributed.
  • With a spatula, spread cream cheese filling in a thin layer (about 1/4 inch) on each tortilla and then roll up.  This amount of filling should cover 10 tortillas.
  • Place rolled tortillas in refrigerator for at least 1 hour to firm up.
  • Cut ends off of chilled rolls and then slice into 1-inch slices.  Arrange on a platter by themselves or around a small bowl.
  • Serve with your favorite salsa for dipping.

These small bites pack a lot of flavor and provide the right combination of creamy and spicy.  Want to kick it up a notch?  Try using pickled jalapeño instead of green chiles.  Don’t like taco seasoning?  Try using ranch dressing mix.  There’s a lot of possibilities and all of them will be crowdpleasers.  Dig in!

Avocado Sweet Corn Salad

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I hate to even put this on my blog as an actual “recipe”, but my wife insisted because it was so good.  Sometimes it’s not about the technique or exotic ingredients, it’s just about the perfect combination and ratio of a few simple ones.  Summer is winding down, but now is the perfect time to find the sweetest corn in Ohio.  I like the combination of sweet corn, creamy rich avocado and the crisp bite of red onion to bring out the best flavors of all three.  Here’s the super-simple recipe for one of my favorite new salads.

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AVOCADO SWEET CORN SALAD

Ingredients

  • 2 Ripe Avocados
  • 2 Ears Sweet Corn
  • 1/2 Medium Red Onion, Finely Chopped
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper

Instructions

  • Shuck corn and either boil or grill until fully cooked.  Allow to cool.
  • Remove avocados from skins and cut into medium chunks, about 1″.
  • Place diced avocado into a large bowl.  Slice corn off cob and add to the bowl along with red onion.
  • Sprinkle mixture with salt and pepper and toss until thoroughly mixed.  DO NOT over-mix or you’ll turn your avocado to mush!
  • Serve immediately.  A squeeze of fresh lime can also be used to prevent avocados from oxidizing.

See, it’s not rocket science!  I do love this combination though and never get tired of sweet corn when we can get it.  Now I wouldn’t muck this up with other ingredients, but you could use fresh tomato and/or black beans as well if you wanted to give it some more variety.  Remember that less is more and keep your ratios the same.  The recipe above is enough to feed four, but it’s easily multiplied for larger groups.  It’s also not too shabby to eat leftovers with tortilla chips either!  Enjoy the tastes of the end of summer and dig in!

Crunchy Celery Salad

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

Looking for something fresh for your Labor Day picnic??  Want an alternative to traditional salads that can wilt in heat?  Need a cool, crispy side dish that’s low on calories and high on taste?  Give your that celery the reboot with a salad that celebrates it in all its crispy, crunchy saltiness!!  You can use this as a perfect accompaniment to bbq, fried chicken and all the other picnic indulgences you love to eat.  It can also be elegant and perfect for a dinner party – I served this recently with steaks and shrimp with great feedback!

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CRUNCHY CELERY SALAD

Ingredients

  • 2 Bunches Celery
  • 1 Cup Walnut Pieces
  • Shaved Parmesan or Fontina Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1 1/2 Tbs. Dijon Mustard
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Black Pepper

Instructions

  • In a dry pan, warm walnuts over low heat until fragrant and lightly toasted.  Set aside to cool.
  • Wash celery and hearts thoroughly.  Don’t throw away the leafy hearts, they’re delicious!!
  • Trim ends off of celery and then cut on a bias into 1/2-inch pieces.  Chop leaves and hearts in a small chop.  Place the celery and hearts in a medium bowl.
  • In a small bowl, combine vinegar, mustard, salt and pepper.  Slowly whisk in olive oil until vinaigrette comes together.
  • Add walnuts to celery and then pour dressing over both.  Toss thoroughly to coat salad entirely.
  • Chill for at least 2 hours.  When ready to serve, place in serving bowl and top with cheese shavings to taste.

Pretty simple, right?  The flavor is outstanding though and most people haven’t eaten this salad before.  I think the addition of crispy bacon pieces would also be delicious in this salad.  Want to make it festive for the holidays?  Add thinly sliced radishes or dried cranberries/cherries for color and a touch of sweetness.  I’d love to hear how you make this your own!!  Try it this Labor Day Weekend and enjoy!

Sweet Roasted Carrots

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

The carrot is an often uncelebrated vegetable that’s a staple of crudite platters and cream cheese frosting-covered cakes, but I don’t see them enough as sides at home or in restaurants.  With countless varieties there are flavors you can develop lending them to taste like parsnips or sweet potatoes.  I like to let them speak for themselves though and add just a few ingredients to bring out their natural flavor.  A hint of sugar helps to enhance their sweetness and depth of flavor.

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SWEET ROASTED CARROTS

Ingredients

  • 1 Large Bunch Organic Carrots (About 2 Lbs.)
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 1/2 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1 1/2 Tsp. Sugar

Instructions

  • Preheat oven to 400 degrees.
  • Peel carrots, trim ends and cut them on a bias into 2-inch chunks.
  • Place carrots on a large baking sheet with plenty of room – they should not be touching each other.
  • Drizzle carrots with olive oil and then sprinkle with salt, pepper and sugar.
  • Toss in pan until thoroughly coated with all ingredients.
  • Bake in oven for 20-25 minutes until the carrots are slightly browned and fork-tender.

I think you’ll like how this recipe turns out because it’s simple, but has rich flavor.  I have substituted sugar in this recipe, roasted them with the other ingredients and then tossed the finished product with honey and grated fresh ginger.  There are tons of great fall flavors that you can also work into this recipe.  And don’t forget to try this roasting method with your other favorite veggies!  Dig in!

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!

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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!

Double Haul IPA – KettleHouse Brewing

On By greg@kandflivingIn Beer/Cocktails, UncategorizedLeave a comment

The last of my “tour of beers” out west was an outstanding IPA from another Missoula brewer, KettleHouse Brewing.  How can you not love a big full-bodied IPA that’s available in tall boys?!  Available in several restaurants and in stores, people recommended this beer to me multiple times throughout our trip.  It did NOT disappoint!

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If you love a rich hoppy aroma on top of a gorgeous amber ale, then you’ll want to pour this heady brew in a tall pint to fully enjoy it.  Don’t get me wrong, I’m not always an aristocrat – I’ll tip back tall boys any day.  For the purposes of fully appreciating a new beer though, I grabbed a glass.  Brewed with local barley and cascade hops from the northwest, the brewers take special care to bring out the best of their local ingredients.  There’s a great mouthfeel with a decent amount of hop finish.  I really appreciate that these guys don’t go for the “hop bomb” that you get from a lot of craft brewers.  6.5% ABV will catch up with you quickly when you’re downing 16-ounce cans, but these suds are heavy or boozy at all.

I can think of all kinds of traditional pairings for Double Haul, but it was perfect with some fried pickles and a huge burger.  My only regret is that I didn’t try some of their others or get to the taproom.  I heard the Brick & Mortar Imperial Belgian Porter will knock your socks off!  Their biggest hit, Cold Smoke Scotch Ale, would have been awesome to try as well.  Alas, I now have an excuse to get back that way and indulge.  Check out their website kettlehouse.com for all the details.  Well done gentlemen, well done!

Summer Honey – Big Sky Brewing Co.

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In a decent list of beers I had while in Montana a month ago was Summer Honey.  Let’s face it, it’s hard to have a bad beer when you’ve hiked all day and you’re sitting at the base of the mountains thumbing through the pictures you took that day.  This local brew though was a treat beyond some of the typical varieties you find at craft breweries.

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Brewed in Missoula, MT Summer Honey is just one of a dozen or so great beers from Big Sky.  It’s heavy on the grain, light on the hops and just right with the honey.  The amber lager has just enough European hops to give it some body.  There’s hints of clove, cinnamon and lemon that are complimented greatly by the honey.  It’s not heavy or sweet, but surprisingly full of flavor for a light beer.  At 5.0% ABV, you can knock a few of these back without problem either!

Like its name implies, it’s only available April through September so stock up while you have the chance!  And I highly recommend their Scape Goat Pale Ale and Moose Drool Brown Ale.  Find out more at bigskybrew.com!

Cornbread For A Crowd

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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!

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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…