Friday, January 29, 2010

Drunken Salmon and A Vacation

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Sunday morning Bret and I leave for beautiful Cancun Mexico for 5 glorious days. We love going to Cancun because there isn't that many things to do, it has a direct flight from the airport and it is cheap. We have seen the ruins so we feel we don't have to see it again. We can
just lay on the beach, work sudokus and crossword puzzles. Drink Fufu drinks, rest and have fun. It is a much needed vacation. When we get back we will start flying with Valentines Day and Bockfest. Oh yeah, and St. Patty's Day. No worries about those things for now. Just a much needed vacation. I thought I would give you the recipe for my drunken salmon since we are going to Mexico.
You use a straight up Margarita to marinade the salmon in. At Arnold's I go to the bar and ask for a Margarita without ice and just put the salmon in a baggy. I try to do enough salmon to last two days. You need to let it marinade at least for a few hours to soak in but give it a day if you can. We also don't open flame grill but pan griddle the salmon. The open flames go crazy over the alcohol and sugar and puts a burn on it. If you have a pan griddle with ridges it will still make the pretty grill marks. You can also just pan sear it. Following is the recipe for pineapple chutney. We use this chutney for a few menu items so we make a boatload of it.
You are going to put all of these ingredients in a pot and boil the heck out of it for about 15 minutes or until most of the juice is rendered and the veggies are very tender.
1/4 fresh pineapple roughly chopped
1/2 white onion and 1/2 green pepper roughly chopped
1 small jalapeno finely chopped (keep the seeds for a spicier chutney)
pinch salt and pepper
2 TBS unused coffee grounds (yes unused and the grounds, not instant)
1/4 cup cider vinegar
2 TBS brown sugar
We also add a can of pineapple juice if our pineapple isn't as juicy as we want

We put this on the salmon chilled but you can keep it heated if you want.

Okay, I am out of here for a week! Hope you enjoy this recipe.



Wednesday, January 27, 2010

Weekly Newsletter 01-27-2010 And Lunch Winners

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Hi Everyone!

This is going to be another long email. There is so much going on at Arnold’s these days I just can’t keep it short and sweet. First the going on’s at Arnold’s, then I have prizes for a few people that receive our emails.
Bret and I will be on vacation next week, so, no email from me next week. Please take note of the Valentines Day and The Bockfest Fundraiser. Those are both going to sell out so I want to make sure our regular customers get a seat if you so choose. The Bockfest Fundraiser can be viewed at bockfest.com

A Sinatra Valentine
Looking for a romantic but not so serious place to go this Valentine’s Day? Arnold’s is it. We are putting our focus more on fun than deep eye gazing. We have the Vocal styling of our own Frank Sinatra Impersonator, Matt “The Cincinnati Sinatra” Snow crooning Ol’ Blues Eye’s most romantic cuts all night long. Just because it’s Valentine’s Day doesn’t mean that you have to be all serious and stuff. It’s all about having a good time, right?
It doesn’t have to be expensive either. Arnold’s is offering a 4-course prix fixed menu with a glass of wine for only 14.95. I know, I know, it should be a night a guy drops some serious coin. We don’t buy that. Use the money for something else, buy her more flowers or more chocolates (we hope that you are more inventive than that) or a bigger ring or a house in the Hamptons, whatever. The point is, you don’t have to spend a lot of money to have a good time and for it to be a special night that you will always remember. Seating is at 5:30 and 7:15. Call Arnold’s for reservations at 513-421-6234
The Menu:
Course 1 – Appetizer
Eggplant Bruschetta or Salmon Cakes with Cajun Aoli
Course 2 – Soup or Salad
Tomato Basil Soup or Caesar Salad
Course 3 – Entrée
Heartfelt Chicken – Boneless breast of chicken lightly seasoned and pan seared. Topped with artichoke hearts, roasted red peppers, and fresh spinach. Served over linguine with Arnold’s garlic sauce. Finished with Romano cheese.
Blackened Tilapia – Tilapia Filet coated in Creole seasoning and blackened. Served with black beans, rice and salsa.
Veggie Ragout Crepes – Stuffed with asparagus, wild mushrooms, red onions, roasted red pepper, fresh spinach and roasted garlic in a red wine reduction. Drizzled over top with a basil crushed red pepper cream sauce. Served with field greens.
Guinness Swiss Steak – Ribeye steak coated in flour and pan seared until tender. Served with mashed potatoes and country green beans. Topped with a rich stock of tomatoes, Guinness beer, peppers, cracked pepper, onions, garlic, and fresh rosemary.
Meat Lasagna – Lasagna noodles layered with seasoned ground beef, Mozzarella, Provolone, Romano, Ricotta, Toni’s Marinara and fresh herbs. Baked until golden.

Prohibition Resistance Tour 2010
Special VIP Tour and Dinner
February 16, 2010
Join us as we celebrate Cincinnati's rich brewing heritage with a special VIP brewery tour and 5-course wild game dinner.
We'll start the tour at Arnold's, where buses will take us to the former Kauffman Brewery, where we'll hear about Cincinnati's beer barons and explore the massive subterranean lagering cellars under the building. A brief walk will take us to the former Crown Brewery (also known as the Schmidt Brothers Brewery). Here we'll learn how Prohibition closed most of the Cincinnati breweries and dealt a devastating blow to Over-the-Rhine. This tour will include a visit to the recently rediscovered and reopened lagering cellars and tunnel underneath McMicken Avenue, which have been sealed off for 50 years and never before opened to the public.
We'll hop back on the bus to return to Arnold's where owner Ronda Androski and her staff will present a five-course wild game dinner, including appetizers. During each course of wild game, each paired with a different beer, there will be a guest speaker talking about beer and Over-the-Rhine. Guest speakers will be Bret Androski (Arnold’s history buff), Jim Tarbell (the man that knows more about Cincinnati than anyone), Greg Hardman (Owner of Christian Moerlein), Mike Morgan (Director of the Over-the-Rhine Foundation) and Steve Hampton (President of the Brewery District CURC).
Dinner info: 5 course wild game menu including beer pairings
• Appetizers
Assorted Crustini's of Camel Sausage and Wild Mushroom Ragout
• Soup
Spicy Pearl Barley Soup with Roasted Rabbit
• Salad
Wild Field Greens with Smoked Duck Breast and candied ginger with Pistachio dressing
• Entrée
Lamb Osso Bucco Served on a Bed of White Beans and Grits
• Dessert
White Chocolate Wild Berry Bread Pudding with Bock infused Caramel Sauce
The event is from 5:30PM until 9:00PM on Tuesday February 16, 2010, and will start and end at Arnold's Bar and Grill (located at 210 East Eighth Street, Cincinnati).
Tickets are $95, and $80 of every ticket sold is tax-deductible and goes to the OTR Foundation and the Brewery District. Your ticket includes appetizers, dinner, beer, and VIP tour.


MOERLEIN TAPPING TOMMORROW AT ARNOLD’S
Get Your First Taste Of 2010's Emancipator Doppelbock This Thursday At Arnolds! Moerlein Happy Hour Featuring Cincinnati's First Keg Of Emancipator Doppelbock. $4 Emancipators In A Moerlein Pint Glass With $3 Refills. Thursday, January 28 4-7pm You Keep The Glass Special Arnold’s Bar and Grill

Okay this email is so long everyone deserves to win free lunches. Sorry I can’t afford to do that!

You can pick your prize up from the bartender. We will hold your prize at the bar for 1 month.
Our grand prize winner for 5 free lunches is Allison Greenfield
Each of the following winners will receive 1 free lunch.
JT Barse
Jenlkessler
Amanda Bower
Peggie Koetter
Spacesaver24

See You Soon!
Ronda Androski/Proprietor
Arnold’s Bar and Grill


Tuesday, January 26, 2010

"GF" Doesn't Always Stand For Girlfriend

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If you call Arnold's ahead of time for gluten free pasta or whole wheat pasta I will be glad to make it for you or if you come in and want it give me 20 minutes and I will have it for you.

A lady called me last week and asked me if I could accomadate her. She had several allergies including gluton. She was also allergic to corn, soy, almonds and a few other things. I told her gladly. She left me a thank you note that had me confused. Here was her note. I thought the GF meant "girlfriend" but it meant "gluton free".

Ronda and Staff,
Regarding my GF and allergy free meal. Everything was fabulous!! It is so hard to travel and eat out. I have never ordered or been able to have pasta out. It was so exciting for me and good. My friends really liked it too. Thanks again for your time, extra effort and patience. Becky

That made my day!


Monday, January 25, 2010

Friends, and Mushroom Soup

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I had a wonderful night with my friends, Audrey, Laura, Fiona and Janet. They came to my house for soup and wine.
We had a wonderful Wild Mushroom Soup (recipe below), Smoked cheese and olives from Findlay Market, bread and pastries from Shadeau Breads and brownies from Arnold's. Yum!

I made a big pot of this at Arnold's and brought home enough to serve for 5 of us. I didn't know Fiona didn't like mushroom and she loved this soup!

2 portabellas sliced lengthwise very thin. You can cut the stem and add it too.
1 lb of another mushroom. Shiitake is really good or you can use button if you want.
1 medium onion sliced thin and lengthwise
2 roasted red peppers
Sauteed all this together in butter then add 1/4 cup sherry
add 1 tsp each of dill, crushed red pepper, cracked black pepper, salt (might have to add more salt), and thyme
Add 2 TBS flour and stir well
Add 1 quart of heavy cream and heat until bubbles start to form
If soup is too thick use a bit of milk to thin
Invite friends and enjoy!


Sunday, January 24, 2010

Crepes, An Art Show and Toni

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Yesterday at the restaurant we had an art show of photographers from Club Blatz. Club Blatz is a group of people that formed on the Internet that had submitted photos for the book Capture Cincinnati. It is a great book and you can check it out here http://www.capturecincinnati.com/ Their work was awesome and Arnold's was honored to have them. They will be showing their work every 3rd Saturday of the month. The photo today is one of the photos from the book.


Who walks in the restaurant last night but Toni Davena herself. She doesn't even know how much she taught me. When I say that she thinks I am crazy, but really she taught me a lot. We still use her recipe for our red sauce and we still use the pot she used 30 years ago. The pots name is Big Wally and holds about 15 gallons of sauce at one time. We cook it on the stove all night just the way it was done back then. She and another lady own What's For Dinner in O'Bryonville. Go see them!


I said a few blogs ago I would give the recipe to crepes so here it is!



Crepes

Crepes are impressive and easy to make. It always takes me about 2 or 3 before I get the hang of it so don’t think you can’t do it. Keep adding the batter, don’t worry about the ones you are going to lose and you will have all the crepes you need. .

1 cup flour
¾ cup milk
½ cup water
2 eggs
Pinch salt

Mix all ingredients very well and let set until all bubbles are settled.

Take a small nonstick pan and rub butter on the bottom to coat well. Add about 1 ½ ounce of batter (there should be a thin layer). Move pan around to coat. Take a spatula and start moving up the edges and working underneath. I do not turn my crepes over. I let them cook though and turn them out onto a plate. I then place a wax paper sheet on top of that one and continue making another until your batter is gone. I roll them with the unturned side inward.

You can fill a crepe with anything. It adds another layer of texture and flavor to what you are making. I served it this week with a great wild mushroom potato ragout. Following is the recipe.

I roasted garlic bulb with cloves removed. The easy way to do this is to cut straight down at the core then lightly squeeze the top and the cloves will pop out. You can also buy jarred roasted cloves but I have never tried them so you are on your own with those.
2 red potatoes diced a bit bigger than the size of a quarter
1 roasted red pepper (get the jarred if you want)
6 big leaves of basil finely ribboned
1 red onion sliced in thin strips
1 TBS dill
1 TBS thyme
1 tsp crushed red peppers
2 TBS flour
Salt and pepper to taste
2 portabellas sliced crosswise as thin as you can slice them. You can also cut the stems
6 button mushrooms sliced thin or quartered for texture
½ pound of another wild mushroom. I used shiitake from Madison’s at Findlay Market
Boil the potatoes and garlic in ¼ cup red wine and 2 cups of water. While potatoes are cooking sautéed your mushrooms and onions off in a few tablespoons of olive oil. You might need to add more as you go along. Once the mushrooms are just sautéed but not browned add your roasted red peppers, basil, spices and flour. The flour is going to thicken your mushrooms so make sure you add it last. It will just take about 1 minute to combine.
Once your potatoes are tender your liquid should be reduced by half. Add your mushroom mixture with 2 cups of cream and simmer until it thickens to a nice ooey gooey goodness.

Stuff your crepes with this mixture. It makes more than enough for 2 people so you will have some left over.

Serve it with wild field greens right on the plate. The mixture mixes with the greens for a wonderful flavor!
Sprinkle with Romano for an added treat.



Saturday, January 23, 2010

Our World Of Misfits and W2's

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The reason for this blog post today is to say how joyous I am for the employees at Arnold's. I am amazed that we only had 12 W2's to send out to employees that no longer work at Arnold's. For the restaurant business that is really something. I am told we are one of the best in the business for retaining our employees.

Following is who we are and then our cast of characters (yes that is what we are, characters).

I have learned that one reason Arnold's is successful is the people that work here. I am grateful for everyone of them. There are people that don't work out and people that never want to leave. There are people that work here until they get though college and people here raising their kids. People building their futures and people that will work here until they retire. There are people here working on recovery and people working on not smoking. People working on losing weight and people saving to buy a car. People with new boyfriends and girlfriends and new babies and new houses. People going on vacations and people paying the phone bills. Single moms and single dads and married couples and people planning weddings. There are 30 of us that work everyday to survive in this world. We have come under one roof to make a better life for ourselves. Each one of us have a different goal on what that is, but none the less, that is why we are here. We have chosen to make the best of it and it shows.

Bret is going first. He is my husband and has worked at Arnold's for about 1 1/2 years. We have been married for 5 years and I have known him for 7. He has a master degree in paper science and no restaurant experience. It was a rough go at first but now we have it figured out. He does the office work and fixes or gets stuff fixed. We didn't know if we could afford for him to come work at Arnold's but by him coming has allowed me to get back and run the kitchen. That turned the business around.

Chris is my son and is Marketing Director. He took that position at the end of last year after being a server. He has had Arnold's in his sole since he was a kid. I started working at Arnold's I think when he was 7. He is 31 now! Him and I have worked though our arguing stage and now, although not always in agreement, can work things out for Arnold's best interest. I am glad he decided he wanted to be in the restaurant business and is climbing those necessary steps to running it sometime in the future.

Jack is a bartender and has 32 years under his belt. We have a lot of events with Jack's name on them. People will ask why Jack? Well, he deserves it.

Janet and I have been together for almost 25 years. She is the day manager and one of my best friends. We are going to be quite something when we are 80.

Steve has done almost every job in the restaurant and I do believe he could step in to any of the ones he hasn't done. I guess Steve has been with us for about 10 years. I love him dearly and he is our most dramatic employee. He is one of the most awesome employee I have ever seen. He amazes me at times. He is also our most dramatic employee. Please don't get him mad or I will have to listen to him all night.

Craig has been with us off and on for about 18 years. He is my right hand guy in the kitchen. Like he says, "We don't argue, we been together too long". He is having health issues at the moment and I miss him very much.

Laura is a bartender and I have known her since she was very young. She called me when I was going on my honeymoon 5 years ago and said she needed a job. I said I will find one or make one for you. I love her like a daughter and know she is going to take care of things when I am not there. She is our emotional one. She has a heart bigger than tomorrow. But she is one tough cookie so don't mess with her.

Pam is a bartender and I can't tell you how long she has been there because it feels like it's been forever. I know it's been years. I also love her like a daughter. Pam is one of those people with a deep sole. She knows everyone and everyone knows her. Everyone loves her. She just has that way about it.

Kristen is a server. Kristen started at Arnold's when she was 18 or 19 and has worked there for I guess about 4 years. She has grown up at Arnold's. She is so spoiled she will never be able to work in another restaurant. That is why she is going to college. She is a wonderful artist and does artwork for Arnold's now. She is another one of those "love her like a daughter".

These are the people that have been with me for over 4 years.
I will write more about the people below as my blog gets older. Not to go unmentioned in this blog today is Adam, Charlotte, Joe, Bruce, Eric, Abby, Shanaynay, Robin, Matthew, Kyle, Carmen, Caitlyn, Amanda, Bethany, Nick and Vern. And to the newest employees, Danny, Jon, Shelly and Henry.



Thursday, January 21, 2010

Whew, I'm tired

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It was a long day today! I started the WII today knowing I had quite a few 12 hour days coming up but knowing I couldn't use that as an excuse. Then I walked to Arnold's too! It is much easier walking down Sycamore Hill than up.
Craig (my main kitchen guy) is very sick. He is in the CVICU. His blood pressure was way up over 200 and they can't figure out why. Craig and I have been together a long time. Longer than I have owned (11yrs) Arnold's. He is a sweet kind man that has trouble telling anyone what to do but he is their boss. If I said it once I said it a million times he needs to be tougher on his guys. Now seeing him in the hospital full of wires makes me happy he is the way he is. Him and I are great buddies and we work well with each other. I laugh that we will be 80 and still shuffling around in the kitchen.
I got the specials together today for this weekend and made two soups. I made great crepes with a wild mushroom potato ragout with a spicy sauce on top. I also made a tasty jerk marinade and home made biscuits. It always takes me a few times before I get the crepes coming out right. The staff quickly ate the mistakes. I was going to write the recipe and how I make crepes tonight but I am just too tired. Sorry, I will write the recipe soon as they are an impressive dish.


Wednesday, January 20, 2010

Five Guys and A WII Fit Plus

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Bret and I had dinner from Five Guys. We had went to Game Stop to pick up the WII Fit and decided to try their burger. The guy at the counter is WAY nice. Really I hope they pay him enough cause he had just the right spark. I thought it was so funny we are getting Five Guys burgers and I am holding this WII Fit. So the kid ask if I just bought it. I said yes and then we had one of those awkward moments. I am sure it gave him something to talk about later.

So, my thoughts on burgers around town. Arnold's has a great burger. They are 1/2 pound, char grilled, juicy, made fresh from Wassler Bros., put on a local bun from Gimenitti and served hot just about anyway you want them. But are we going to be on DDD or do we have 5000 pounds of potatoes (like Five Guys had) sitting in the middle of our dining rooms for crowd control? No. I think I know why. Both of their burgers are cooked on a griddle. The bun is soaked up with the grease which makes it really tasty. I love a White Castle which is the same way. Maybe I need to revisit our burger and see if I need to switch it up.


Weekly Newsletter 01-20-2010

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Hi Everyone!
Thanks to all that came out Saturday! What a great time we had. Sorry we ran out of Moerlein on draft before the night was over.

Tonight we have John Redell on Guitar with his beautiful voice from 8 – 10 pm
Thursday Dottie and Wayne play it up from 7:30 – 10pm
Friday at 6pm we have Catfish Evans Trio and at 9pm we welcome Skallywags
Saturday at 9pm Moonshine Drive hits the stage

Also on Saturday we will have an art show on the second floor. This features the artist from Club Blatz. Photographers that were published in Capture Cincinnati. It will be exciting to see their artwork.

This week’s specials include Black and Bleu Strip Steak, Jerk Chicken Burritos and more!

We are now taking reservations for “A Very Sinatra Valentines Day”. We will have two seatings, one at 5:30 and one at 7:15. A wonderful 4 course dinner will be served with a glass of wine. The Cincinnati famous Matt Snow will be performing Sinatra from 6 – 9 pm and is sure to delight all! This is limited seating for the courtyard only.

I am now blogging about life at Arnold’s. You can follow me at http://arnoldsbarandgrill.blogspot.com/
I will have recipes and silly ramblings if anyone cares to join me.

See you soon,
Ronda Androski/Proprietor
Arnold’s Bar and Grill


Tuesday, January 19, 2010

Smoked Oyster Chowder and The Soup That Didn't Get Made

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Usually every morning Joe gives me an inventory on our soup situation. We always have 4 soups on the table. Two vegetarian and Two others. We always have Tomato Basil Soup. We make about 15 gallons of Tomato Soup a week and I usually make at least one other soup a day. Soups are my passion. Our customers love our soups (Thanks).
I had some vegetables leftover from the lamb roast on Saturday that I knew I was going to make some soup out of. They had the drippings from the lamb so I knew they would be tasty. But, I just couldn't get my head straight on what soup to make. I just made Irish Stew, Beef Barley, Italian Veggie. So I thought I would puree them and make a soup that way. They looked bad. The veggies never made it to a soup and Janet (my friend and manager) and Bruce (an employee) took them home to have with their families and friends. It was just one of those days today.
Following is the recipe for the soup I made instead. Smoked Oyster Chowder
2 8 oz. jars of oyster juice or clam juice
2 cups heavy cream
1 carrot finely chopped
1 white onion finely chopped
1 white potato and 3 red potatoes diced in small cubes
2 cloves of garlic smashed
1 tsp black pepper
1 tsp celery seed
2 cans colossal smoked oyster
thickener made of 3 TBS butter and 3Tbs flour
Sauteed off your onions and garlic in a bit of butter or olive oil
Add to pot with oyster juice and all other ingredients except the heavy cream and the oysters. Bring to boil and cook until carrots and potatoes are tender. Add heavy cream and thickener until rich and creamy texture. Add Oysters with whatever juice is in the can. The reason for white and red potatoes is the white potatoes are more starchy and break up to help thicken the soup.


Monday, January 18, 2010

So Much For A Day Off and Apple Bread Pudding

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So much for a day off. We went to Arnold's so Bret (husband) and Chris (son) could make a gallery out of the second floor. We are having an art show on the second floor next Saturday and have to get ready for it. They are putting up molding so no one bores into the plastered walls. This show is artist that were published in the book, Capture Cincinnati. The picture today is one that Chris has in the book and was also my Christmas gift. Anyway we got to Arnold's and I figured I would do some cooking. I made a coconut curry brussel sprout soup, creme brulee, 2 carrot cakes and 3 pans of bread pudding! It is fun to cook when no one is in the kitchen. Huge big ovens and plenty of elbow room. (It is funny writing this today because I am wondering why on earth would anyone be interested in reading this blog. It is boring! But I will keep writing it and see what happens.)
The following is a recipe for Carmel Apple Bread Pudding. I make about 40 orders at a time and don't measure so I will try my best to make this right.
1/2 loaf of day old Shadeau Bread (or any french loaf) diced a little bigger than croutons
6 eggs divided
1 c brown sugar
1/2 TBS cinnamon
pinch of salt
1/2 TBS Baking Powder
1 TBS vanilla
1 cup heavy cream
3 apples (you don't have to peel them) cored and divided into about 10 wedges
I don't put butter in my bread pudding so anyone that is thinking I left it out, I really didn't. There is enough fat from the cream and the sauce to make everyone happy.
Mix with a whisk the 6 egg yolks, brown sugar, cinnamon, salt, baking powder, vanilla and heavy cream. Once the sugar has dissolved add your bread cubes and apples and toss. Don't smash, just toss and you will keep turning this over until all your bread has soaked up the juices. It will take about 5 minutes so just turn it about every minute or so.
In another bowl beat your egg whites on high until stiff peaks form. Toss this mixture with your bread mixture to evenly coat. Place in an oiled baking pan (9X11) and bake at 350 for about 40 minutes. Top should be browned and center should be firm but not dry. If it is still wet place back in oven for 10 minutes. This should be plenty of time. If not, you might want to get your oven checked.
This is great served with just ice cream and chopped walnuts but the Caramel sauce knocks it over the edge.
Caramel Sauce
1/4 c brown sugar
1 TBS butter
2 TBS heavy cream
In a heavy sauce pan add your sugar and butter and stir until butter starts to melt. Add your cream and stir just until it starts to bubble. Turn off and sauce is done. If it thickens up on you once it is cooled just place in microwave for a few seconds.
Enjoy this recipe. Many many customers have. Sean if you ever read this thanks for making my day once when you said I made the best Carmel sauce ever.
Okay enough for today.



Sunday, January 17, 2010

CM and Beer Can Chicken

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We usually take our vacation right after New Years. Usually it is the 1st week. We are going on Feb. 1st. this year because we were hoping our beloved
Bengals would make the playoffs. Silly us (there is always next year). We need a vacation. Bret (remember, my husband) and I are tired.
Luckily for us we haven't stopped this year. Usually there is a minor slow down, bad weather, people getting Christmas bills. We hired Chris (my son) to do market and event planning for Arnold's. He had one last night and it was a huge success. We had people from CM (Christian Moerlein) talking about all the Cincinnati beers. We had really cheap beer and all specials made with beer. Add Jake Speed and the Freddies to the mix and it is a winning combination.
Here is the Beer Can Chicken recipe from last night.
1 game hen per person
Rub - Add 1 TBL of fresh coffee grounds (not used and not instant), and 1 TBL of blackening seasonings. We make our own at Arnold's but you can use store bought. Mix these 2 ingredients and rub all over chicken
1 can of beer.
Pour out 1/2 of the beer and drink it if you want. Find a pan that the beer can will stand up in for baking. We use a deep pan that holds 3 of them at the restaurant. Bake at 350 for about 45 minutes. You can temp it or wiggle the legs and you will be able to tell. If you are not good at telling you should always use a thermometer.
Move chicken to plate and pour some of the beer out over the chicken. The chicken will be moist and delicious. You can use your favorite sauce for dipping if you want.
Okay enough for me, it's Sunday. The day of rest, having fun with friends and family and dogs.


Saturday, January 16, 2010

Smoked Turkey Butt and Beans

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Yesterday. ewww. I think yesterday was three weeks long. I should never plan to do something besides work on a Friday. Well Janet (my great buddy and a manager at Arnold's) and I decided to have our hair done yesterday. Janet had dread locks for about three years and decided she didn't want them anymore. We had so much fun getting our hair done. Lyndsey our hair dresser was a hoot, good sport and she kept up with our silliness. We talked about everything we shouldn't. Religion, politics, guys, fat, aging. You name it, we went there. In the meantime it is getting later and later and I still had specials I had to get finished. Two employees needed meetings with me and three people called off. This all resorted in my cell phone ringing off the hook by the three managers left at Arnold's. When we got back to Arnold's I jumped right into the things I needed to do and the great crew in the kitchen helped. I had a great bean soup cooking that people babysat for me which I will give you the recipe at the end of this blog. The night just kept going. Carol and Ed came in and invited Bret (my husband) and I to a party. Nancy and Dick came in to talk about the play we are doing at Arnold's in March (more on that later). We had Frondorf's though out the restaurant. It was a night of regulars for sure. One couple, I don't know their names, told me they were going to his mom and dad's 67Th anniversary party the next day. Can you imagine? The night continued on with the CSC having an impromptu party, Keith Baker and Cindy at the bar. What fun but it was time for me to go. I got out of there around 10:30 with not an ounce of energy. That is pretty much a Friday at Arnold's. Following is my recipe for Turkey Butt and Beans.

Take 5 smoked turkey tails that you can get from Luken's in Finlay Market place in a pot of water, 2 gallons if you have a pot that big. Bring to boil then simmer for at least 2 hours. You need to take a very large onion and cut it in half. Leave skin on it and just cut it from end to end (not around the center). You need to get the white part of the onion blackened. You can do this anyway you want. I put it on our grill at Arnold's but if you don't have a grill you can place it directly on a gas flame on your stove. Do not do this if your stove is electric. Or you can put it in under the broiler or in a toaster oven. Don't put oil on it or it will smoke up your house. Place that onion in your water with the turkey tails and let it cook down until about 1/2 the water is gone. Your stock (broth) will be a great brown color and very rich in flavor. remove the onion and turkey tails and set aside. In your stock pot add 1 pound of pinto (or bean of your choice), 1 TBS of black ground pepper, 1 TBS crushed red peppers. Bring to a boil and you can let them boil as long as your pot doesn't stick on the bottom. If it does you will have to bring to boil then reduce your heat and let simmer. You cook this until your beans are tender. Only add water if your beans are not tender and your stock is drying up. If you add more water you will have to let it cook down. While your beans are cooking take your onion that is going to be all mushy and cut it up. Discard the skin and ends that held it together. Take your turkey tails and get the meat out of them. You only want the meat which is almost red in color from being smoked. Place the meat (which isn't much) and the onion back into the pot. You can make cornbread if you want but my recipe is going to have to wait for another day! This is a really simple soup to make, I hope I didn't confuse anyone. I have been making bean soup since I was at least 14 years old and maybe longer. It is still one of my most favorite dishes! Have a great day today and remember to drink local with Christiam Moerlein today.


Friday, January 15, 2010

Making Creme Burlee

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Creme Brulee is one of the most awesome desserts. It is super easy to make, taking only 3 ingredients and no power tools. Oh the blow torch. If you don't have one I will show you what you can do.

4 egg yolks
4 TBS sugar
2 cups of heavy cream

Plus 4 tsp for the top after the custard is finished

Put your cream on the stove to heat up. Meanwhile, whisk 4 egg yolks and your sugar.
When your cream gets to just before a boil turn it off. Whisk the cream into the yolk and whisk hard so you don't curdle your eggs. This will only take 1 minute at the most.

I take 4 coffee cups but you can use whatever you want and fill them 1/2 up with the custard. Place them down in a baking dish (I use a roasting pan) and fill the pan 1/2 up with water. This is called a water bath.
Bake in a preheated oven set at 350 degrees for 1 hour. Take out and let cool before covering or serving. Once cooled you can cover with wrap and keep up to a week in the refrigerator.

Now for the top part. The caramelized Sugar that you "crack".
If you have a torch, sprinkle sugar on top to just cover but not to thick on top of the custard about 1 tsp and use the torch to melt the sugar. Once it is golden brown stop torching. It cools down fast and you want to do this right before serving.
If you don't have a torch place 4 teaspoons of sugar separately on a nonstick backing dish and place under broiler until melted and brown. Working quickly place on top of custard. (this is a bit tricky but you can do it!).
The third option is to not put the sugar on top. You will still have a great dessert you will just have to call it "creme pot"!


Thursday, January 14, 2010

Weekly Newsletter

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This is my weekly newsletter I send out to our customers. Sometimes it is goofy and sometimes it is heartfelt. Sometimes it is all business. It's good, I have that repore with customers.

Hi Everyone!



Arnold’s is having so much going on these days my head is spinning. I have three things coming up that is really exciting so I want to tell you about them.



This Saturday we are having a local night. On the special menu everything is cooked with beer. We have a Beer Can Chicken, Lamb Roast with Ale Reduction, Shrimp boiled in Beer, Sausage Beer Hot Brown and of course Beer Cheese Dip. All are priced lower than 14.95 so good and cheap. Beers are ridiculously cheap. Christian Moerlein beer that is. Throw back prices of 150.00 per can and 3.00 per pint of draft Christian Moerlein. And Music by Jake Speed.



Sunday, February 14th we will be open for Valentines Day. Their will be two seatings. One at 5:30 and one at 7:45. Matt Snow the famous “Frank Sinatra” Impersonator will be singing from 6pm – 9pm. 4 course dinner with a glass of wine for 14.95. Yes you read that right! All of the above for the low price of $14.95. Make your reservation early !

Sorry this email is so long because I am not finished yet. There is Bockfest. Yes, Bockfest already!


On Feb. 12th we are having the Bockfest Blow. This is done at River City Works. That is the glass shop for CAC. I will get back on the time but I think it starts at 7pm. You actually get to watch the goat head stein being blown and eat great food from Arnold’s. Please bring sunglasses if you are coming.



On Feb. 16th we are having a 5 course Wild Game Dinner. The reason I am telling you about this now is because I believe it will sell out fast. There will only be 80 tickets sold. Tickets cost $100.00. $85.00 of every ticket sold will go to the Bockfest committee to pay for two things. The parade and the trolley buses. The price of the ticket will include a private VIP tour of 2 old brewery buildings. There will be two tours of 40 people each leaving Arnold’s. Your first course of appetizers will be served during this time. During each course of wild game, each paired with a different beer, there will be a guest speaker talking about beer and Over The Rhine. Guest Speakers are Bret Androski (my husband and Arnold’s history buff), Jim Tarbell (my buddy and the man that knows more about Cincinnati than anyone), Greg Hardman (Owner of Christian Moerlein), Mike Morgan (President of Over The Rhine Foundation) and Steve Hampton (President of the Brewery District and your tour guide for the evening). The $15.00 going back to Arnold’s covers the server’s tips and the cost of the beer.



Okay, that is enough for this week. I didn’t even get to the Sausage Queen but that will have to be done later. Then there is the actual Bockfest. March 5,6 & 7. More to come on that.



Have a great week and see you soon!

Ronda Androski/Proprietor

Arnold’s Bar and Grill


Wednesday, January 13, 2010

Let Bockfest Begin!

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We started working on Bockfest right after the last one but we got down to business in December and now the meetings will be weekly. Well, more than weekly. Mike Morgan (President of OTR Foundation) and I set down with CityBeat yesterday to see what they could do for us and how much add space we needed to buy. It was a good meeting. Mike met with the Police Dept. today and they want to meet with me. Great. It isn't easy putting this thing on!
I am going to be doing a fund raiser to hopefully make enough money for the tour buses and the parade. Hopefully we will make enough money. Steve Hampton (President of the Brewery District) is going to give a VIP Tour of 2 old Breweries, then back to Arnold's for a 5 course dinner of wild game. Bret (my husband) will be the MC. Greg Hardman (owner of Christian Moerlein), Jim Tarbell (Mr. Cincinnati, my old boss and person very dear to my heart) and Mike Morgan will be talking about beer and history during courses. Each course will be paired with a different Cincinnati beer. Enough about this dinner for now.
So this year we will have the Bockfest Blow at River City Works, The snowman burning at Milton's, the Sausage Queen Competition at several different bars, the wild game dinner and the actual Bockfest.


Tuesday, January 12, 2010

Joe's First Soup

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We were short staffed in the kitchen today so it was just Joe and I. Joe is a special guy and I expect great things from him in his life. He works hard and is on the right track of doing anything he sets his mind to. Today he wanted to make his first soup. He choose to make Greek Turkey Soup. Following is the recipe. I will cut down the recipe for 4 people and use chicken instead of turkey.

A chicken about 2 pounds
1/2 lemon squeezed
3 egg yolks
1 cup cooked rice
1 T. cornstarch mixed with 1 T. cold water (called a slurry)
Add 1 cup of water to pan and roast chicken (uncovered at 375 degrees) until done, usually I cook it to 180 degrees for soup. De-bone the chicken and put all discarded items (skin, neck, bones and whatever juice is in pan) into a big pot with a cut up onion, 1 crushed garlic clove and a cut up carrot. Add 8 cups of water and let it reduce by half (about 2 hrs.).

Strain and discard everything except the stock (broth) Place the stock minus 1 cup in a pot with the chicken you removed from the bone. Bring to a simmer on the stove.

Take the squeezed lemon juice, egg yolks and slurry and place in a pot. Constantly stir over medium heat. When warm add your remaining 1 cup of stock. Do not add the chick stock until your egg mixture is warm or it will clabber (lump or curdle). Stir until your mixture slightly thickens and is velvety looking. (can take up to 5 minutes). If it starts boiling turn it down to a slow simmer.
Mix your egg mixture into your pot of stock. Stir in Rice. Then time to eat!


Monday, January 11, 2010

The Jump

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This is my first attempt in blogging. I will see where it goes. My husband Bret just walked by and asked if I was starting a blog. He thinks I'm crazy.

About me. I bought Arnold's 11 years ago. It was one of the greatest things I could have ever done. I have fought and worked hard to keep Arnold's up and running.
About Bret. Bret is my husband. Bret came to work at Arnold's about 1 1/2 years ago. He has a masters in paper science.
About us. We have been married 5 years and are crazy in love. It was crazy when he first came to work at Arnold's but we figured it out. It is like we work at the same place but in different departments.
About Arnold's. In my opinion Arnold's is the coolest place on this planet. It is the oldest bar in continual operation, since 1861. All our food is made from scratch and it is always evolving.