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RECORDER
Web site: NKY.com
T h u r s d a y, J u n e 1 7 , 2 0 1 0
PEOPLE
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RECIPES
SMALL BUSINESS SPOTLIGHT
REGAN COOMER/STAFF
Nick & Tony’s Double Deckers employee Eddie Nweisir shows off his handiwork at the restaurant on Scott Boulevard June 14. The new restaurant specializes in double decker sandwiches, gyros, reubens and more. For more information, call 859-261-6666.
Nick & Tony’s brings double deckers to city Nick & Tony’s Double Deckers in Covington keeps lunch stacked. The new restaurant, located at 405 Scott Blvd., specializes in double stacked cold cut and hot sandwiches as well as pizza, soup, chili and salads. Owner Ryan Kassis, who named the restaurant after his sons, said Nick & Tony’s fills a niche in Covington because it’s hard to find double decker sandwiches. “At $5.25, you get a lot of value for your money,” Kassis said. “All sandwiches come with chips and a pickle and
at least 8 to 10 ounces of meat.” That much meat could be too much for some customers, but the solution is simple, Kassis said. “Just come hungry. If you don’t finish it, you’re more than welcome to take it with you.” While Nick & Tony’s has more than 20 varieties of sandwiches on its menu, customers can build their own double decker using their choice of meats, breads and fixings. For more information about Nick & Tony’s call 859-261-6666. -Regan Coomer/Staff
JASON BRUBAKER/STAFF
Cindy Tretter of Edgewood turns the ears of corn as she prepares her lime corn on the cob. “There’s really not much to it, and it tastes great,” she said.
Locals’ recipes make grilling more gourmet By Regan Coomer
rcoomer@nky.com
and Jason Brubaker jbrubaker@nky.com
THINGS TO DO
The first day of summer is days away and The Community Recorder wants to make sure our readers are grill-ready. We asked readers to submit their favorite grill recipes. Check out a few of their submissions below. Note: Add iced tea, macaroni salad and BBQ sauce at your leisure.
Free on Father’s Day
The Behringer-Crawford Museum in Covington is offering free admission to fathers Father’s Day Sunday, June 20. The museum features artifacts, interactive displays and hands-on activities. Visits are also free for members and children 2 years old and under. For others, cost ranges $4 to $7. For more information, call 859-491-4003 or visit www.bc museum.org. The BehringerCrawford Museum is located at 1600 Montague Road.
Visit the market
The Campbell County farmers’ market will be in Alexandria Friday, June 18 and in Newport Saturday, June 19. The market will be stationed at the Southern Lanes Sports Center parking lot from 3 p.m. to 6 p.m. June 18 and at the Historic Newport Business District from 9 a.m. to noon June 19. For details, call 859-5722600. The Southern Lanes Sports Center is located at 7634 Alexandria Pike and the Historic Newport Business District is located at Seventh and Monmouth streets.
Cajun Rub
Courtesy of Dixie Heights High School alum Chrissy Hill: 1
⁄4 cup coarse salt ⁄4 cup paprika 1 Tbs. garlic powder 1 Tbs. onion powder 1 Tbs. thyme 1 Tbs. oregano 1 Tbs. black pepper 2 tsp. white pepper 1 to 2 tsp. cayenne pepper 1 tsp. ground bayleaf 1
Stage fighting
Learn how to throw a fake punch when members of the Kentucky Shakespeare Festival teach a class on stage combat and performance fighting (photo) at the Boone County Main Library in Burlington at 6:30 p.m. Tuesday, June 22. The class is free to attend, but registration is required. For more information, call 859-342-2655 or visit www.bcpl.org. The Boone County Main Library is located at 1786 Burlington Pike.
Mix together and keep on hand. Rub on any meat just before grilling, preferably hamburgers, Hill said. Hill first prepared the recipe in an Iron Chef class at Dixie; using the rub was simple, and the food, “delicious,” she said.
Secret Glazed Spareribs
Courtesy of Taylor Mill resident Janet Jehn: Makes 4 to 6 servings.
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4 to 5 pounds pork spareribs ⁄4 cup bottled chili sauce 1 ⁄2 cup grape jelly 2 tsp. dry mustard 3
Place the ribs in a stock pot and cover with water. Cover and oil over medium heat for 45 to 60 minutes or until tender. Meanwhile, in a medium bowl, combine the remaining ingredients. Preheat the grill to medium-high heat about 10 minutes before the ribs finish boiling. Place the ribs on the grill and close the grill cover. Cook for about 15 minutes, until browned and glazed, turning the ribs over frequently and basting them with the mixture each time they are turned. Note: Instead of boiling the ribs, you can place them in a 9-by-13-inch baking dish with a little water, cover, and bake in a 350-degree oven for about one hour or until tender, then continue as above.
Lime Corn on the Cob
Courtesy of Edgewood resident Cindy Tretter: Corn on the cob (shucked and cleaned) Fresh lime juice ( preferably fresh squeezed) Olive oil Salt and pepper Combine equal amounts of olive oil and lime juice in a 9-by-13-inch dish. Amount of each depends on the number of ears of corn. If all your corn fits the dish by width, mix 1⁄2 cup lime juice with 1⁄2 cup olive oil. Marinate the corn 30 minutes rolling several times. Salt and pepper to taste. I prefer lots of pepper. Grill corn on all sides until slightly charred. Keep warm until ready to serve. Serve with Mexican entrées or a summer salad. Leftovers can be frozen for use in soups or salsa.
Alaskan Marinade (Fairbanks, Alaska, 1957)
Courtesy of Frances “Pete” Cann, Park Hills Assistant Clerk: 11⁄2 cups salad oil 3 ⁄4 cups soy sauce 1 ⁄4 cup Worcestershire sauce 2 Tbs. dry mustard 21⁄4 tsp. salt 1 Tbs. black pepper 1 ⁄2 cup wine vinegar 11⁄2 tsp. dried parsley flakes 2 crushed garlic cloves 1 ⁄3 cup fresh lemon juice Combine all ingredients and mix well. Makes about 3 cups. Marinade can be drained from steaks or chops for a second use. Store in a tightly covered jar in freezer indefinitely, or in the refrigerator for one week. Cann likes to marinade meat overnight or all day. Cann first tried the recipe when her husband Gene, who was in the army, was stationed in Alaska in the ’50s, back when it was still a U.S. territory. “Gene was taken by a troop ship to Anchorage and then the train to Fairbanks. I drove our ’55 Bel Air Chevrolet to Alaska from Olympia on the Alcan Highway. It was quite an adventure,” she recalled.
Grama Glo’s Fresh Asparagus in Light Oil
Courtesy of Crescent Springs resident Glo Goering
Use a grilling basket or make one with tin foil by pinching up a shallow lip around the edges to make a “boat.” Brush basket or foil lightly with oil. Place fresh asparagus on the surface and sprinkle with Lawry’s seasoning salt. Grill, turning as necessary.
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