On July 14th, Baseball brings its All-Star Game to Cincinnati, which is Frontgate’s hometown. It’s a homecoming of sorts for the sport – after all, the first professional team was the 1869 Cincinnati Red Stockings, who barnstormed the country and introduced America to the game.
At Cincinnati’s Great American Ball Park, we proudly sponsor the Frontgate Outdoor Luxury Suite – a great spot to watch sluggers belt a ball toward the Ohio River, which lolls just beyond the right-field wall.
The city remains one of America’s best baseball towns. The Reds have won five world championships, including two in the 1970s by the famed Big Red Machine led by Pete Rose, Johnny Bench and Joe Morgan. One of the All-Star Game’s most celebrated moments happened here in 1970, when Rose bowled over catcher Ray Fosse at home plate to score the winning run in the 12th inning.
This marks the fifth time Cincinnati has hosted the Midsummer Classic, and the first in Great American Ball Park, which opened in 2003.
The baseball tradition of a hot dog at the ballpark gets a unique twist here. Cincinnati-style chili, a Greek-inspired meat sauce, is famously ladled on hot dogs and topped with cheese – and the chili/cheese combination similarly tops spaghetti in a Queen City staple.
Add in a craft beer from one of Cincinnati’s burgeoning breweries, such as Rhinegeist or MadTree, and you’ve got some Midwest flavor while you celebrate our national pastime.
Adapted from Food.com
The Cincinnati Coney is a specially made steamed hot dog in a bun with mustard and secret recipe chili, topped with onions and shredded cheddar cheese.
2 lbs. ground beef
2 cups chopped onions
4 cups beef stock
2 (8 oz.) cans tomato sauce
2–3 Tbsp chili powder
2 Tbsp. apple cider vinegar
2 tsp. Worcestershire sauce
1⁄2 oz. grated unsweetened chocolate
2 tsp, instant minced garlic
1 tsp. ground cinnamon
1 tsp. ground cumin
1⁄2 tsp. salt
1⁄2 tsp. ground red pepper
1⁄4 tsp. ground allspice
1⁄4 tsp. ground cloves
1 bay leaf
10–12 steamed hot dogs
10–12 hot dog buns
Chopped white onion
Finely shredded cheddar cheese
In a skillet, brown ground beef and onion. Drain.
Add beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, and simmer uncovered one hour.
Remove bay leaf, and skim off extra fat. Serve over steamed hot dogs in buns for coney dogs. Top with plenty of cheese and onion.
Our favorite new recipe is light-years from your basic steak and salad. Easy, upscale and unexpected, Clams with Chorizo and Couscous makes a delightful summer repast.
Courtesy of Kelly Sterling
Serves 4 as main course or 6 as an appetizer
1 Tbsp. olive oil
1 Tbsp. unsalted butter
4 large garlic cloves, thinly sliced
2 large shallots, thinly sliced
1–2 links Spanish Chorizo, small dice (about ½ cup)
1 cup Israeli couscous
1 cup dry white wine
1 cup clam juice or unsalted stock
2 lbs. littleneck clams, scrubbed and rinsed
1 cup mixed cherry tomatoes (sliced in half)
1 Tbsp. chopped Italian parsley
1 Tbsp. unsalted butter
Sea salt and fresh ground pepper, as needed
Grilled Ciabatta bread or baguette
Heat a large pot over medium high heat. Add the olive oil and 1 Tbsp. butter. When the butter has melted, add the garlic, shallots and chorizo. Saute until the shallots are soft, stirring occasionally. Add the couscous and cook for 1 minute, stirring constantly.
Add the wine and clam juice, stir and reduce heat, cover and simmer for 6 minutes.
Uncover the pot and increase the heat to medium. Add the clams and tomatoes. Stir to combine. Cook until the clams just open (being careful not to overcook them). Remove from the heat and stir in the butter and parsley. Check for seasoning; add salt and fresh ground pepper if needed.
Serve in large shallow bowls with grilled bread.
To drink, choose a crisp sparkling wine or dry white … you’re certain to find the perfect pairing in Frontgate’s hand-selected wine cases.
Find more recipes and outdoor entertaining tips on Pinterest.
From a sunny balcony to a shady garden nook, small outdoor spaces can have the appeal of private retreats. Yet often, we treat these areas like an afterthought, slipping in a hard bench or flimsy chair just to fill the space.
It’s time to reclaim these areas for what they truly are: cozy and inviting nooks that are destined to become your favorite place for sipping morning coffee or savoring a dinner for two.
The biggest challenge with a smaller space, especially a balcony, is furnishing it for both comfort and versatility. That’s where the Salima Chat Collection comes in. Not only is the set’s scale perfect for dining, you can also use the cocoon-like chairs alone, their smooth swivel making them great conversation seating.
When it comes to curling up with a good book or even tête à têtes, nothing tops the Carlisle Cuddle Lounge Chair. Generously cushioned, the seating is roomy for one, cozy for two. If you have a bit more room, add the ottoman for even more livability.
Your space will feel even more inviting with a few finishing touches. An outdoor rug will define the space and add a layer of soft texture. You can frame the setting with gorgeous planters filled with tall topiaries or brimming with flowers. Lastly, a lantern and a few outdoor candles will add a touch of romance for those moments after dusk.
Summer grilling is in full swing! That means it’s time to think outside the burger.
These unexpected chicken kabobs will spark even jaded palettes with a marinade that changes everything. Fragrant Indian spices (think coriander and ginger) are mingled with the heat of cayenne and summery coolness from yogurt, lemon and mint. The flavor is complex, delectable and perfect paired with grilled flatbread and tangy pickled onions.
Contributed by Kelly Sterling
1 1/2 lbs. boneless/skinless chicken thighs
For the marinade:
2 Tbsp. ground cumin
2 Tbsp. smoked paprika
1 Tbsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 Tbsp. achiote powder
8 cloves garlic, grated on a microplane
2 Tbsp. fresh ginger, grated on a microplane
2 cups yogurt
1/2 cup lemon juice
1 Tbsp. sea salt
1/2 cup chopped cilantro
1/4 cup chopped mint
1 recipe pickled red onions (recipe follows)
1 recipe Raita (recipe follows)
Naan or flat bread, grilled
cilantro and mint for garnish
2 limes, cut into wedges
1. Prepare the pickled onions. Prepare the Raita and place in the refrigerator.
2. If you are using wooden skewers, soak for at least 30 minutes.
3. Rinse the chicken well, and dry with paper towels. Cut into 1 1/2″ cubes, and place in a large ziplock bag.
4. In a medium size bowl, whisk together all the ingredients for the marinade. Pour over the prepared chicken, seal bag and toss to combine. Refrigerate for 4-6 hours.
5. Thread the marinated chicken onto the soaked skewers.
6. Preheat the grill to medium high. Season chicken with sea salt. Oil and place the skewers in one layer on the grill, and cook until charred and cooked through.
7. Serve on grilled flat bread with Raita, pickled onions, cilantro, mint and a squeeze of lime.
Pickled Red Onions
1 large red onion
1 cup apple cider vinegar
2 tsp. sea salt
1 cup filtered water
1 cup sugar
1. Trim off ends of onion, cut in half and peel. Slice along the grain into thin strips. Place in a jar with a tight fitting lid.
2. In a small saucepan, combine the vinegar, salt, water and sugar. Stir. Bring to a boil, stirring to make sure the salt and sugar are dissolved, and remove from the heat. Pour over the onions, pushing down the onions with a spoon to make sure they are completely submerged. Let cool at room temperature, then cover with the lid and refrigerate. These will keep indefinitely in a sealed container in the refrigerator.
1 English cucumber, seeded and diced
juice from 1 lemon (about 2 Tbsp.)
1 cup thick yogurt (such as Fage)
3 cloves garlic (grated on a microplane)
6 large mint leafs, minced
1/2 tsp. salt
1/4 tsp. ground cumin
fresh ground pepper
In a medium size bowl, stir together all the ingredients except the cucumbers. Add the cucumbers, and toss to combine. Refrigerate until ready to use.
2 fennel bulbs
4 cups baby arugula
3 small oranges (such as tangelos)
1/4 cup walnuts (toasted and chopped)
sea salt and freshly ground pepper
1 recipe Smoked Paprika Vinaigrette (follows)
1. Core and slice the fennel very thin (use a mandolin or very sharp knife).
2. Peel and section the oranges; reserve any extra juices for the the vinaigrette.
3. Place the fennel, arugula, orange sections and walnuts in a large bowl, drizzle with the vinaigrette and a pinch of salt and pepper to taste, toss and serve immediately.
Smoked Paprika Vinaigrette
2 tsp. fennel seeds (toasted and finely ground)
3 Tbsp. fresh lemon juice
1/4 cup orange juice
1/2 tsp. smoked paprika
1/2 tsp. sea salt
a few grinds of fresh black pepper
1/2 cup grapes oil
Place all the ingredients in a glass jar with a tight fitting lid. Shake well, until completely combined.
4 small zucchini, thinly sliced
4 Tbsp. fresh lemon juice
4 sprigs fresh thyme, stemmed
1/2 tsp. sea salt
1/4 cup almond oil
1/4 cup slivered almonds, toasted
1/4 cup feta cheese, crumbled
fresh ground black pepper
1. Combine the zucchini, lemon juice, thyme, salt and almond oil, and toss to combine. Set aside and let marinate for 30 minutes.
2. After 30 minutes, add the feta, almonds and several grinds of pepper. Serve immediately.
Dinner is served, but don’t forget the beverages. Try our delicious Sangria … a fresh Summer staple as golden as the sun. Set your table apart with outdoor dining inspiration from our Pinterest board.