Tag: Recipes

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!

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!

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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…

Twice-Cooked Herbed Potatoes

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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.

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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.

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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

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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.

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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.

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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

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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.

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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.

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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

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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.

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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!)

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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!!

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

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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.

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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…