Barolo Grille's Korean Inspired Meatballs as featured in KANSAS! magazine 2025, vol 81, issue 1

Barolo Grille was the subject of my Taste article that ran in KANSAS! magazine, 2025, vol 81, issue 1. With inside murals and artistically prepared and presented food and drinks, it fit in quite nicely with this issue's theme dedicated to the celebration of public art in Kansas.

Not only is the food absolutely delicious, the service is stellar. Due to space restraints, the article does not contain all that I wrote about the service that keeps customer coming back for more. I've pasted it in below for those that might be interested. 

Barolo Grille

112 S Santa Fe Ave, Salina, Kansas 67401, United States

(785) 833-2272

Hours: 3-9 p.m. Monday-Thursday, 3-10 p.m. Friday-Saturday; closed Sunday with options available for parties and larger groups.

 

Resized photo scanned from magazine; Jason Dailey photo

Featured recipe that appears along with the article 

KOREAN INSPIRED MEATBALLS 

Created by Chef Jonathan Covert, these meatballs have become a popular addition to the small plate offerings on Barolo Grille’s menu.  Although this recipe is sized for restaurant offering, it can easily be cut in half or quartered.  Many of the ingredients can be adjusted to fit any desired flavor profile. 

Makes 32 two-once meatballs 

INGREDIENTS

Paste:

½ cup minced garlic

½ cup soy sauce (low sodium or gluten-friendly soy works as well)

5 ounces Gochujang (Korean red pepper paste)

1 medium-sized hand of ginger, peeled (ginger will roughly fill a 1/3 cup after peeled and sliced)

1 cup brown sugar (packed)

2 honey crisp apples, peeled and cored

¼ cup sesame oil 

Meatballs:

½ bunch of cilantro, roughly chopped (about 1 cup)

½ small yellow onion small diced. (about 1/3 cup)

4 pounds Wagyu beef (80/20 ground beef is also a good substitute)

4 large eggs (one egg per pound of beef)

1 dup of dried Italian breadcrumbs (pork rinds work well as a gluten-free option)

Salt and pepper to taste.

Option: for additional spice, add Korean Chili Flakes or any desired pepper

INSTRUCTIONS

1.  Paste:  Place all paste ingredients in a blender and blend to a smooth paste; set aside.

2.  Meatballs:  In a large bowl combine all meatball and paste ingredients and mix well

3.  To conduct a “taste and sample,” shape a meatball and bake according to the instructions in step #4. Taste, checking for seasonings and then adjust as needed.

4.  Form mixture into 2-ounce meatballs. Place on a sheet tray that has been lined with parchment paper, or use wire-rack in place of parchment paper if preferred. 

5.  Bake in a preheated 350-degree F. oven for approximately 12 minutes or until an instant-read thermometer registers a temperature of 145 degrees F.

6.  Serve over a bed of kimchi with teriyaki sauce drizzled of the top.

Vaughn Kresin in center with Vangie Henry on left and Meta Newell West on rifht

EXTRA INFO ABOU THE SERVICE AT BAROLO GRILLE:

When it comes to their top-notch front-of-the house service, Vaughn Kresin receives high praise from co-owner Jason Cao and fellow-workers. Citing his respect for others, kindness and compassion, they note that his positive attitude and smile sets the tone as he greets and seats guests, helps bus tables, runs food and bar drinks, and chats with diners to ensure their experience is stellar. Taking it a step further, he has translated these skills and customer courtesies into educational training sessions. According to Vaughn, employee training covers the usual table setting and table waiting basics but there’s a concentrated focus on life skills — communication skills that include everything from the choice of words, to body language, and how to anticipate the needs of others. Vaughn emphatically points out, “These are skills needed in the restaurant business but that also carry over into the real world,” He believes that kindness is essential, both to customers and fellow employees. In Vaughn’s world, this all adds up to a fun working environment that creates camaraderie and a positive work environment.

Creamy Blanco (White) Taco Soup

Hearty and creamy, this chicken taco soup recipe is packed with delicious layers of flavor. 

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  
   
   
   
4. Add the cilantro and as much chicken broth as needed for a soup-like consistency. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
   
   
   
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 
   
   
   

Recipe without photos . . .

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  Add the cilantro and as much chicken broth as needed for a soup-like consistency. 
4. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 

LeSueur Pea Salad

As we entered her room, Virginia Hoffman (age 102) asked, “Do you remember LeSueur Pea Salad?” It seems that after a sparse meal of baked (as in dry) mac and cheese with frozen peas (still partially frozen), Virginia’s mind has conjured up the marinated salad that my aunts and mother used to make. Virginia recalls, “By the time we were finished making it, the counter was lined with cans.”  Chock full of vegetables, thiis classic dish with it's sweet and sour cooked dressing doubles as a veggie side and a salad. It was (and still is) agreat addition to lunch and dinner entrées and a popular potluck dish. 

Besides being quite tasty, the salad will keep for several days stored in a covered container in the refrigerator

Shoepeg corn is a white and sweeter than other corn. It is characterized by small, narrow kernels and it's flavor is described as sweet and mild. 

LeSueur Pea Salad  (also know as Shoe Peg Corn Salad & Mainiated Salad)  

About 8 servings

Salad:

1 (15 ounce) can LaSure peas, drained

1 (15 ounce) can Shoepeg corn, drained

1 (15 ounce) can French cut green beans, drained

1 cup chopped celery

1/2 cup chopped green bell pepper

1/2  cup chopped onion

1 (2 ounce) jar pimentos

Vinaigrette:

1 cup granulated sugar

3/4 cup white  vinegar

1/2 cup vegetable oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1. Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
2. Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
3. Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.

Take the Temperature — Internal Temperature Guides for Baked Goods

The very best way to determine if baked goods are done it to probe them with an instant read thermometer. And, this chart provides the ideal internal temps for all kinds of baked goods.  I keep these chart posted above my stove. 

Apple Pie Spice Cake

Becki Perkings made this for a potluck dinner and it was a hit . . . a cake that I just couldn’t stop eating! Because it’s a dump cake, it is super easy, too. Dump cakes were popular in the late 60s and early 70s and I often made a version of this cake back then. I found the recipe in a Kansas City Nazarene Church cookbook by soon-to-be sister-in-law gave me for a shower gift. It’s one of those old recipes that become new again!   

Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

   
   
   
4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

   
   
   
5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes
   
   
   

Recipe without photos . . .Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes

Pecan Pie Bars

Barry found this recipe and added it to my "to make" list. Seemed like a perfect addition to today's K-State fall tailgate. Go CATS! 

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
   
   
   
3. Add flour and salt, beating until crumbly. 
   
   
   
4. Press mixture into bottom of prepared pan.
   
   
   
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
   
   
   
8. Bake for 15 to 20 minutes, until golden brown.
   
   
   
9. Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars.
   
   
   

Recipe without photos . . .

Pecan Pie Bars      Yield: 24 bars 

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla 

1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. 
3. Add flour and salt, beating until crumbly. 
4. Press mixture into bottom of prepared pan.
5. Bake for 20 minutes.
6. In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla. 
7. Pour mixture over prepared crust, spreading to edges. 
8. Bake for 15 to 20 minutes, until golden brown.
9.  Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars

 

 

Muffin Pan (Individual) Quiches

Individual servings of quiche that can be served immediately after baking, or  refrigerate for quick grab-and-go breakfasts. Or, pair with a salad or vegetables, and roll or toast for a light evening meal. 

Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
   
   
   
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
   
   
   
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
   
   
   
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
   
   
   
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
   
   
   

Recipe without photos . . .  Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.