Braised Short Ribs
When we were discussing the idea of having a food website this was the first recipe I thought of to share. I love making this dish on a Sunday afternoon. It takes about an hour to prep, but it’s the kind of prep work I really like: chopping veggies, browning meat, and drinking wine. Our good friends at Smith’s American Beef sent us couple pounds of short ribs, and let me tell you, nothing is better...
February 7th, 2012 by Cavan
Burger Day – Lamb/Beef, Chorizo/Beef, and Lamb/Beef Bruschetta Burgers
Chefs Alex and Brian decided to get the families together and have some grub. First, a stop to the local butcher. (Turns out Kroger’s would have sufficed in this case, they actually had what we wanted. Ah well). I did get to visit my first “Super Mercado”. Great prices on all foods, with a freakin WALL of dried peppers! Jalapenos for $1.29 a lb? heck YEAH! We picked...
January 14th, 2012 by Alex
Orecchiette Pasta with Broccoli and Italian Sausage
We LOVE this dish and although inspired from Joe Bastianich from “MasterChef”, we make a few changes for our tastes: Ingredients: Approx 1 pound fresh broccoli crowns, coarsely chopped 1 pound dry orecchiette 1 cup chicken stock 8 oz heavy cream 1/4 cup extra-virgin olive oil 5 sweet Italian sausages, cut into 1/2-inch slices 4 cloves garlic, minced 1/2 teaspoon crushed red-pepper Kosher...
January 7th, 2012 by Brian
What, No Turkey Leftovers? Lettuce Wrap Up Your Holiday Season…
Hello everyone! I’ve kind of laid low this last month but I’m very happy to have a new post for (as my mother-in-law would say) “yous guys”. Last week Whitney and I were in the mood to snack more than have a full dinner so I whipped up a batch of lettuce wraps. And, as a nod to the Chinese Restaurant scene in A Christmas Story I thought a pseudo Chinese dish would be PERFECT for this time...
December 22nd, 2011 by Cavan
Bacon-Wrapped, Stuffed Jalapeno’s, BBQ, And UK!!
This weekend, the Saturday after Thanksgiving, was a day surely to be repeated as an annual event for the King Family. We decided to fore-go the traditional Thanksgiving Day Turkey and Ham and smoke a beef brisket. The brisket (with a simple BBQ rub) was on the smoker starting at noon, just about the time the Kentucky Wildcats Football Team started their victory march against Tennessee, breaking...
November 28th, 2011 by Brian
Alex’s Almost 3 Hour Beef Stew
I’ve always liked a good beef stew. Something good that wouldn’t take a ton of time, easy to make and something the kids would actually eat. My kids actually ate this, and my wife liked it (also plus for my cooking). Plan for about half an hour of prep time, and 2 to 2 and a half hours to simmer. This would serve about 4-6 people. I haven’t tried this in a crock pot yet, but...
November 24th, 2011 by Alex
Pork-A-Palooza 2011 – Smoked Fatties
It’s November! Fall is upon us in Central Kentucky, leaves are changing colors and quickly falling to the ground; Mornings are crisp with spots of frost; Football is on several nights a week and everyone is talking about basketball! Halloween just ended and kicked off Food Season with a sugary bang! In honor of this annual event, ManCaveCuisine would like to announce Pork-A-Palooza 2011!!...
November 14th, 2011 by Brian
Crock-Pot Country Ribs and Sauerkraut
Autumn and Winter are my favorite times of year to cook. Sure, cooking an all-grilled meal is a staple of summer. And, yes, a Low Country Boil spread out on newspapers, and shared with friends, is a wonderful way to spend an evening in the back yard. But, braises, roasts, chili, and in this case, a slow simmered crock-pot meal is the bees-knees if you ask me. If you don’t use your crock-pot very...
November 10th, 2011 by Cavan
Homemade Chicken Pot Pie
I had 4 of these bad boys waiting for me when I got home! Nice cold front came through, it was a long day at work and a fresh-from-the-oven chicken pot pie was the perfect meal for the evening (shhh, I ate 2!). It’s a simple meal and you can use all sorts of vegetables and meat. This was tonight’s version from a few vegetables we had lying around. Ingredients: 1 pound boneless, skinless...
November 10th, 2011 by Brian
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