Frida, Not Just an Artist…
August 12, 2021
I was fortunate enough to live in an area that had some of the best Latin American food outside Mexico. Peruvian, Salvadorian, and Mexican Taquerias were scattered all over the San Francisco Bay Area. Concentrated in The Mission District of San Francisco was a myriad of excellent and cheap restaurants that put their heart and soul into their kitchens.
Attempting to find places in the Tri-State area I was told about a restaurant in Covington’s Mainstrasse District called Frida, named after famed Native Folk artist Frida Kahlo. The building is beautiful, spacious and also has a taco window, in case you want to grab a quick bite, then sit at one of the many picnic benches in the park.
This wouldn’t be classified as a traditional Taqueria or even an authentic ethnic restaurant. Their claim to fame is “Latin Street Cuisine”. and has many different influences including American. My guess is this is American-owned but pays homage to different Mexican and South American food trends. In the two visits to Frida, the execution was focused and the food was well presented and very good.
My first visit, I opted for a chicken burrito and a fish taco as seen in the pictures below. The flavors are balanced, the plates were nicely designed, the fish was crispy, seasoned well, and hot! My only gripe is when you put wet ingredients like toppings for the burrito, you are then obligated to eat with a knife and fork which causes the paper that is lining the serving tin to shred throughout the course of the meal, thus leaving you with having to sift through the food you are eating to discard the shredded paper.
In order to not have to navigate another burrito paper lining debacle, I decided on four tacos. Two fish, a beef and a chicken. Each one of them had a unique preparation and the beef resembled almost a braised short rib consistency and was delicious. I also ordered the chips and salsa sampler with a tomatillo, peanut satay, and traditional pico de gallo salsa. The peanut sauce was my favorite.
Each visit was accompanied by their house margaritas. I don’t want to get on a soapbox here, but you can serve a shrug-inducing screwdriver, gin and tonic or greyhound anywhere and get away with it. What you don’t want to fuck up are margaritas. I’ve had some of the shittiest margaritas in my time from places I dined as well as places I worked. It is imperative that you put some effort into this amazing drink or you will lose my business. Frida nailed it. Not heavy on the bar mix, the lime juice shined through and you could taste the tequila. Some spots I’ve been, windshield washing fluid gave these drinks a run for their money. No Bueno!.
I suggest early afternoon on weekdays to enjoy a carefree lunch and afternoon saloon. Both times I went around three o’clock and it was empty. By the early evening, the place was packed. I can see why.
Don’t Hate Me Damn It! I Love Fried Chicken!
August 12, 2021
You always read comments from people asking “If you were on a desert island, what three things would you bring with you?” Without getting into any personal details on the other two things I’d bring with me, one thing is for sure that would accompany me would be a well-made plate of fried chicken. Yeah, I know what you are saying. This guy is friggin’ nuts. I offer no apologies. It is an admitted weakness. Especially places that can really execute it well.
One of my all time favorite places in Cincinnati that served some of the best fried chicken I’ve ever had was The Hitching Post which was nestled in the little mini strip mall bordering Hyde Park, Oakley and Norwood. You’d never would notice the storefront if you drove by but the smell of that amazing chicken would be like a Siren’s Trance luring you into the deep fried rocks of Nirvana.
Unfortunately, The Hitching Post shuttered thus leaving me flailing for options to satisfy my need for this amazing dish. There were not many options in Pennsylvania so my hunt for a replacement was on!
I’ve heard rumors of a place in Northern Kentucky that was supposed to have a cult-like following in regards to fried chicken. It was call the Greyhound Tavern on Dixie Highway in Fort Wright Kentucky. I’d never been there before but many family and friends swear by the food.
I decided to take a leap of faith and venture out into the unknown as a solo diner. I sat at the bar, ordered a Great Lakes Edmund Fitzgerald. That beer went down as fast as the ship itself. Deliciously malty, smooth and with great carbonation.
I didn’t waste any time with the menu. I never opened it. I knew what I wanted. The bartender looked into my eyes, and could see what my soul desired. Their house-made fried chicken.
The breaded four-piece half chicken came with two sides which I opted for Coleslaw and mashed potatoes with gravy. On Monday and Tuesday, they offer an extra side and a biscuit special for a dollar less but when I ordered the special, it was obvious because of the volume, they pre-fried the chicken then heated it up. This time, I took my Nephew and Brother out for his birthday on a Wednesday, and the chicken was made to order.
I have to say, the Tavern became my new all time favorite fried chicken spot. Perfectly seasoned, moist, hot AF, and the sides were delicious. The mashed potatoes were made in-house, and the gravy was sublime. My brother had the chicken as well and loved it. I highly recommend this place but go early. It fills up after five o’clock and was packed when we left.
Bro Can Cook!
July 24, 2021
I’m currently staying at my brother’s house for a week-long visit. We are pretty simple folks. Nothing has to be too fancy and we look at food pretty straightforward. Today, he decided to ramp up his breakfast game and the result was pretty damn good. I’ve worked in upscale brunch places on and off for several years. His creation, though simple would be an excellent grab-and-go item for the busy commuter in the morning.
He made from delicious bacon, sausage, and cheese biscuit cups. He proceeded to make scrambled eggs, sausage that was chopped, and then rolled out biscuit dough with a little bit of flour and places the biscuit dough in a muffin pan, then spoon in the mixed egg and sausage mixture then top with shredded cheddar cheese. After about ten minutes, VOILA! Breakfast is served. Add some fresh fruit and it was a great filling meal! Nice job JP!!!
Fish! It’s What’s For Dinner!
July 24, 2021
As I resurrected my blog after an extended time in limbo, I didn’t think that I would be focused on cuisine that spans from South America to Spain. I’ve always enjoyed the flavor combinations that are derived from fresh ingredients and the spices that make this food patently unique. I picked up some Red Snapper at a local grocery and some simple vegetables. It was to be a quick meal to keep things lite since my diet has been all over the board recently.
I managed to find purple potatoes, which are also called Peruvian purple potatoes. They have the same texture and taste as red bliss potatoes but are bright purple. The colors tend to fade when boiled but still have a nice colorful hue. They are different than the purple Okinawan sweet potatoes which I cannot seem to find anywhere but these worked perfectly for the dish.
The aim was to make a simple has combining fresh-cut corn, potatoes, red onion, , chives and some smoked apple wood seasoning. The combinations were great. Sweet corn flavors with a hint of smoke and some heat.
I used a blackening seasoning for the snapper and seared the fish in a cast-iron skillet. I then decided on a smoked Romesco sauce. It’s a simple Spanish condiment used on various proteins such as fish, chicken, or beef. It’s a combination of roasted peppers, tomato, garlic, chili flakes, red wine vinegar, and in this case I used smoked almonds instead of regular sliced almonds. The result was a deliciously tangy and complex sauce that worked very well with the fish.
Pork! The Other White…Oh Let’s Just Do This!
July 4, 2021
In my attempt to find fun ingredients to prepare, I discovered a small grocery store in Hartwell called Country Fresh Market. They offer a variety of dry goods, meats, prepared foods, and a killer beer and wine department. The prices are competitive as well. I managed to get my hands on some beautiful Spring Onions.
I also picked up Pork Loin, Honeycrisp Apples, and other various items that will help compel me to cook versus eating at chain food outlets.
It’s a fairly straightforward dish. I roasted the Spring Onions and Apples with Olive Oil, Salt, and Pepper. I pan-seared the Pork Loin and roasted it with fresh sage. I made a simple Mushroom Couscous and then prepared a Balsamic Pan Gravy which was Beef Broth, Balsamic Reduction, and cracked Black Pepper. I reduced it to a glaze.
I let the Pork Loin repose, sliced half, and then kept the other half whole to give a contrast in texture. The result was a great, balanced meal. The whole process took me about a half-hour. No, there were no leftovers….
Bon Appetit!
The Joy of Cooking Again!
July 1, 2021
When one is met with peculiar family dynamics that have not been encountered before, there are two paths to take, especially when there is potential for conflict. One option is to stand your ground, watch the cortisol levels rise like Mount Vesuvius, and in the end, never accomplish the result you were trying to achieve. The other option is to simply resign to the fact that this is life as we know it for the time being, so just sit back and try to enjoy the roller coaster ride.
I’ve been in this situation for five years with limited access to a home kitchen. My wonderful wife has taken on the arduous task of cooking for three people daily. It keeps everyone fed and the conflicts are minimalized. I for one, love what my wife prepares. She’s a great cook.
This current respite I’m enjoying has allowed me to cook again. Not in a professional kitchen where one can hear this old chef’s bones crack like stepping on celery with every bend, stoop and pivot, but at a home setting where the wine flows like a waterfall and the setting is calm, peaceful and creative.
My friend of almost forty years Chris Mundy came over for a nice, simple dinner collaboration. He in his own right, is an elevated cook with a great palette, a keen sense of creativity who isn’t afraid to push the culinary boundaries that would make most of our family members wince at the very mention of “Chimichurri.”
He was going to his family’s cabin in Michigan and we both had ingredients we wanted to cook that wouldn’t last the week he was in Michigan so we decided on a pot luck dinner. The result was pretty spectacular.
I’ve adjusted my expectations on where to shop while I’ve been back. I haven’t had the opportunity to make the trek to the infamous Jungle Jim’s where you can procure everything from Rattlesnake to a hot sauce that would give the Sun a run for its money. So, until then, I have been relegated to the big box corporate grocery stores that I also encounter where I live. To say the least, the choices were grim.
It makes sense to stock their shelves with items that the residents of that area would purchase. I get it. I was hoping for something a tad more exotic than Strip Loin Steaks. Perhaps even frozen Duck Breast would suffice? Unfortunately, Strip Loin was the only choice.
I purchased some Applewood Smoked dry rub for the steak. I roasted some fresh Cauliflower, Crimini Mushrooms, and Radish with fresh herbs and olive oil. We combined these with fresh Blue Lake Green Beans. I decided on butter basting the steak with fresh herbs and garlic. I love grilling steaks but butter basting creates a rich, yet artery clogging euphoria that grilling seems to miss.
I let the steak repose and sliced it thin and placed it over the vegetable melange and topped it with Chris’s homemade Chimichurri Sauce which is like an Argentinian pesto, made with parsley, oregano, garlic, chili flakes, vinegar, and olive oil. It is used as a condiment on anything from eggs to vegetables. His version was excellent.
We added a Garbanzo Bean salad and we both shared wine. It was an excellent collaboration. It felt good to cook again. I’m hoping to keep this trend up during my stay.
Next stop. Jungle Jim’s. Just don’t tell my wife.
Various Dishes I’ve Created Over the Years
November 8, 2015
I’ve been fortunate enough to be exposed to great farms and ranchers over the last few years. I’ve also been fortunate enough to have an outlet to utilize these great products they provide and create dishes that I’m proud of. I’ve always wanted to open my own restaurant. Even created a business plan and had a modest savings for this venture. Learning about the in’s and out’s of creating a small business has its challenges. Mainly capital to keep the venture afloat. We are still in hopes that this dream of ours will come to fruition. We’ve been in the industry for over 20 years and would eventually like to be our own bosses. Hopefully this will happen but in the meantime I wanted to share some of the dishes I’ve created over the last three or so years. -Chef Kevin
Dungeness crab salad over grilled pineapple, organic cherry tomatoes, sprouts and avocado purée
Roasted cauliflower, sunchoke and frisee salad
Chocolate chip bread pudding in cast iron skillet with house made salted caramel and vanilla bean ice cream
Sesame crusted ahi tuna over wasabi mashed potatoes and topped with a fresh mango salsa. Not fancy but it was very delicious
House-made bacon bourbon ice cream
Beer braised pork shank over cannellini beans and mirepoix with natural jus
Local greens with grapes, organic cherry tomatoes and candied walnuts
Mac-n-cheese with lardon and a pilsner cheese béchamel
Blackened ling cod, white cheddar grits, tomatillo sauce and a fried plantain
Armenian and lemon cucumber salad, cherry tomatoes, wild rocket, feta cheese and a mint vinaigrette
Cider brined, slow roasted Carlton Farms pork belly, carrot puree, jicama salad and Inca red drop peppers
Pan seared snapper, over yukon gold mashed, romesco and pesto sauces with sprouts
A Way of Life farms heirloom tomato bruschetta, micro sprouts, goat cheese, balsamic reduction
Liberty Farms duck confit, peach compote, frisee
char sui pork ribs, wasabi mash, broccoli rabe
Mediterranean spiced pan seared salmon, orzo arugula salad, tatziki
Slow braised pork shank, lentils, greens, demi glace
Pan seared true cod, curry, cauliflower, local cherry tomatoes, cilantro
Pan seared halibut, parmesan polenta, herb oil
Cider brined pork chop, cheddar-scallion potato cake, caramelized brussels sprouts, bacon and an ale-mustard sauce
Just some light reading
Tales From an Urban Chef 