"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."
~Laurie Colwin'Home Cooking'
Jason Kanengeiser
Jason and his lovely wife Jaime
For today's Fridays, Feasting with Friends I am featuring Scott's closest cousin, Jason. I think one of the most special things about the Kanengeiser family is the closeness they have with each other. They live within miles of one another and spend most weekends, holidays, and any 'ol time with each other. Especially in the heat of the summer when Grandma K's beautiful in-ground pool is the place to be. Scott and Jason are first cousins but growing up they probably were more like brother's. As adults we don't see each other nearly enough- we are one of the only Kanengeiser's that don't live minutes from the rest. But when we do, fun is always had! Jason has a beautiful wife, Jaime one daughter Emily and another baby girl due pretty much any day now! He is surrounded by his women, but if you ask him he would say he loves every minute of it.
Jason owns a very successful landscaping/snow plowing business which keeps him incredibly busy (especially living right in the middle of the snow belt!). And just glimpse at his own backyard one would see how talented he is at his work. He has an eye for nature, and natural green thumb. I love visiting their house and seeing the beautiful yard, woods and gardens surrounding his property. It is stunning.
Jason has a quiet soul, very much a male Kanengeiser trait. But don't let it fool you! His has a terrific sense of humor and a smile that lights up his whole face. He has a genuine way of making those around him more comfortable and because of that people gravitate to him. I am honored to now be able to call him family. Love you Jay!
Beef
How about your least favorite thing to cook?
Breakfast
What is your favorite local restaurant and what is one you are dying to try out?
Brasa is my favorite, would love to try B-spot
Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Grateful Dead
What would you choose to be your last meal on earth?
Prime Rib, Bacon wrapped Beef Tenderloin, Cheesy Potatoes, and Angel food cake with Heath bar topping
What are you currently reading?
The Little Critter Collection
What is your favorite Kitchen Gadget?
Meat Tenderizer
Do you have a signature go-to dish?
Bacon Cheddar Cheeseburgers
What is your favorite thing about the Cleveland area?
that my whole family lives here
Do you have a favorite meal from your childhood and do you cook it today?
Prime Rib, Mased Potatoes, Corn, and Sweet Pickled Watermelon Rind- and yes!
Top 3 Movies of all time?
Good Fellas
Boon Dock Saints
Super Bad
what has been your happiest moment in life?
The birth of my daughter and the upcoming birth of another!
Jason and his daughter, Emily
Where do you do your grocery shopping?
Giant Eagle and Mazzulos
What is your favorite guilty pleasure when it comes to food?
Bacon Wrapped Beef Tenderloin and Crab Legs
Can you tell me about what you are most proud of?
That I have been able to start my own company and watch it grow enough to provide for my wife and growing family.
Do you have Culinary Resolutions that you would like to accomplish this year?
To try a wider variety of foods
One word that best describes you is: Quiet
3 lb center cut chuck roast
beef broth
vidalia onion
Worchestishire Sauce
Salt and Pepper
Place 3 lb center cut check roast in roasting pan. Cover 3/4 up with beef broth and cover roast with 1/2 sliced Vidalia Onion. Add a few dashes of Worchestishire sauce and salt and pepper generously.
Cover meat and roast at 325 for 1 hour. Raise temperature to 375 and roast for an additional hour. Add potatoes and carrots roast until tender.
Uncover and roast until golden brown.
Serve with fresh Italian bread
Cover meat and roast at 325 for 1 hour. Raise temperature to 375 and roast for an additional hour. Add potatoes and carrots roast until tender.
Uncover and roast until golden brown.
Serve with fresh Italian bread
Jason, thank you so much for doing this interview for me! I'm looking forward to seeing more of you guys this summer and to finally meet your beautiful baby girl, Dylan! I have been wanting to try your Pot Roast recipe for sometime now, so thank you for choosing it! I have to add, I had never heard of sweet pickled watermelon rind before eating dinner at your house; what a cool thing! I might just have to try and figure out how to make it myself one of these days!
You are the first person I know that has ever talked about Pickled watermelon rind. Neil's great grandma used to make it all the time and would always give everyone jars of it. I was lucky enough to indulge in it for a few years before she passed away. You writing this made me think of that memory! ~ Bonnie
ReplyDelete