Normally, I’m not a “heavy on the salt” guy.  I like salt, don’t get me wrong.  Salt is probably the best thing to happen to food since fire.  But salty, that’s a bad thing in my book.  The hardest part of cooking (outside of baking, which really comes down to good measuring for the most part) is judicious use of salt and spices.  The best steak can be cooked to perfection and seasoned well, but if it’s oversalted, it’s ruined.  That’s why it comes to a suprise to me that I’m recommending a techinque that not only uses a LOT of salt, but does so to the excess!  I’m referring to what I’m calling “dry-brining.”  I picked up the technique off a site called “Steamy Kitchen“.  Bad name, but great information on a solid technique.  The technique is quite simple.  Just take a piece of meat (steak, preferably) and coat it with a thick layer of salt.  Let it sit there for a reasonable time, rinse, dry, and cook.  Simple.  You can add herbs and spices if you like – the flavor will penetrate the meat quite well.  We tried it this weekend with some select NY strips and they came out perfectly seasoned and quite tender.

I guess too much salt can be a good thing.

I was meeting a friend of mine, Taylor Davis, for lunch and the inevitable question came up – where do you want to eat?  I mentioned that I like to try new foods, and he suggested Guayaba Grill.  Having never had Cuban cuisine, I jumped at it, and I’m glad that I did!

Guayaba Grill is a small neighborhood place that you could very easily miss in it’s non-descript small strip center location.  Once you walk in, though, you know immediately this is going to be a great place.  The restaurant has a small, mom & pop feel with a clean, colorful design.  You can tell that this place is owned by someone who cares, with thought put into the ambiance down to the water glasses.  But beyond design, the food is wonderful!  My first visit was at lunch and I had the Ropa Vieja, a perfectly seasoned mound of pulled beef (think pulled pork BBQ, but with tangy Carribean flavors) served with rice and beans that were textbook definitions of traditional sides.  The plaintain chips with chimchiri sauce and guava sauce for dips were a fresh and tasty replacement to the chips and salsa you would expect from a restaurant heavy in mexican favorites.  The aquas frescas, or fresh fruit juices, were highly refreshing.  I had the “guanabana” or “soursop” juice, which tasted like a mix of passionfruit, banana, and a hint of mint.  The food was so good that I took my mom and family yesterday for dinner.  In addition to perfect mojitos (half off on Mondays), we had skirt steak grilled to medium (hard to do with a thin piece of meat), pork loin with a pinapple glaze, and shrimp with a garlic mojo (a mix of minced garlic and fresh herbs).  Everything was great and the service was very friendly.

If you want to try something new, I highly suggest Guayaba.  It’s a great way to discover the tastes of Cuba and have a great mojito as well!

This rice is so good I make excuses to cook it. “Sure, Mexican Rice goes with meatloaf.” “I don’t see a problem with Mexican Rice and chicken and dumplings.” Ok, so maybe I don’t go that far, but it is darn good rice that makes home made tex-mex worth it.

Mexican Rice

Adapted from Cooks Illustrated

2 ripe tomatoes

1 large onion

3 med jalapenos

2 cups long grain rice

1/3 cup canola oil

4 cloves garlic, pressed through a garlic press

2 cups low-sodium chicken broth

1 tbsp tomato paste

1 1/2 tsp table salt

1/2 cup minced fresh cilantro leaves (no stems!)

Before you start puree the tomatoes and onion in a blender or food processor. You should have around 2 cups. Mince jalapenos very finely. Rinse rice in fine mesh strainer until water runs clear (about 2 minutes). Shake strainer to get rid of excess water.
Preheat oven to 350. In an ovenproof dutch oven (I use cast iron) heat oil over med. high heat for 1-2 minutes. Add rice and fry, stiring frequently, until rice is lightly browned (about 6-8 minutes). Add 2/3rds of the jalapenos and the garlic. Allow this to cook for a couple minutes, stiring constantly. Add tomato/onion puree, broth, tomato paste, and salt. Bring to a boil, place on lid and put into preheated oven.

Bake for 15 minutes and then stir well. Bake another 15-20 minutes until rice is tender. Remove from oven and stir in cilantro and remaining jalapenos.

Let me say first off that I was born in Texas, was raised in Texas, and when I had to leave Texas to go to school, I came back as quick as I could. I love Texas and I love Texas chili. I have a great recipe for Texas chili that I got from my father-in-law. It’s so good we joke that I had to marry Krystal to get the recipe. All that said, I have another chili love. My family comes from a small town across the river from Cincinnati, which some of you might know has it’s own unique brand of chili. I love Cinci chili as much as I love Texas chili. Try it and you might see why.

Cincinnati Chili

(recipe adapted from Cooks Illustrated)

2 tsp salt

1 1/2 lbs. lean groud beef

2 tbsp vegetable oil

1 lg onion, chopped fine

2 tsp garlic powder

2 tbsp chili powder

2 tsp dried oregano

2 tsp cocoa

1 1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp ground red pepper

1/4 tsp ground black pepper

2 cups chicken broth (low-sodium)

2 cups water

2 tbsp cider vinegar

2 tsp dark brown sugar

2 cups tomato sauce

Serve with:

1 lb. cooked, buttered spaghetti

1lb. finely shredded sharp cheddar cheese

1 can red kidney beans

1 med. onion chopped fine

In a large saucepan, heat oil over med-high heat and add meat. Brown meat, making sure to separate it as much as possible. Remove meat and add onions. Cook until soft and brown around edges. Add garlic powder, chili powder, oregano, cocoa, cinnamon, allspice, red & black pepper. Cook until fragrant (about 30 seconds). Add broth, water, vinegar, brown sugar, and tomato sauce. Scrape the bottom to remove any browned bits. Add meat back and simmer, stirring occasionally, until chili has thickened slightly (about 1 hr.).

To serve: Cincinnati chili is great on hotdogs, but it’s best served as a “5-way”. You can serve it either as a 3, 4, or 5-way in traditional ‘nati style:

3-way: Bowl of buttered spaghetti topped with chili and then a large pile of shredded cheese.

4-way: Bowl of buttered spaghetti topped with chili, beans or onions, and then a large pile of shredded cheese.

5-way: The works! Bowl of buttered spaghetti topped with chili, beans, onions, and then a large pile of shredded cheese.