Pancetta Jalapeno Mac n Cheese

I have made many a Mac n Cheese (Gruyere Broccoli, Almost Fire Version, Jalapeno Bacon) and it is probably the cornerstone of my culinary career.  For Easter, it was requested that I make mac n cheese and I wanted to use the basic foundation and switch it up a bit so I added jalapeno which is an old and common friend, and introduced a new ingredient in pancetta.

Continue reading

Pittsburgh Food Experiments Dumpling Tour

We have been invited by the Food Experiment Tour to participate in their Pittsburgh stop which focuses on dumplings!  They invite local chefs to conceptualize a unique form of dumpling including pierogies of course, and ravioli, Asian, etc.  We are very excited to have been contacted by the tour and are trying to narrow down about 20 ideas right now to try a few this weekend and finalize our choice!  All participants will be eligible for prizes including the grand prize of a trip to the Brooklyn Brewery for the national cookoff.  Please come support us on Sunday May 20th from 2-5 pm at Mr. Smalls in Millvale!  We will follow up with a post of our entry and the event itself.

We have decided to go with Lobster Mac n Cheese Pierogies for our entry!  See the Bacon, Lobster Mac n’ Cheese Pierogies Post!

Irish Ale Braised Beef

For St. Patty’s day I made an Irish beer beef stew. Originally I wanted to make  stout braised short-ribs, but it turns out short-ribs were a little more pricey than I originally thought. We ended up purchasing a single bottle of Smithwick’s (an Irish red ale) and some beef shanks and enjoyed every bite.

Continue reading

Summer Squash Bacon Stuffing

I had some extra summer squash or good ol yellow squash around and wanted to incorporate it into a hearty dinner somehow.  Usually I would just saute it and serve it on the side, but I have done that too many times and it is sort of boring.  This was a quick and easy way to use something as simple as squash in a new and tasty way.

Continue reading

Twice Grilled Corned Beef Reubens

I am naming this twice grilled Corned Beef Reubens because the corned beef itself was indirect heat slow grilled then the sliced meat was used to make sandwiches grilled on the flattop.  This was a bi-product of  St Patty’s Day Corned Beef availability, an anxiousness to get grilling outside, and the existence of our new meat slicer.  Reubens are a good ol classic that we recreated by cooking Corned Beef in a bit of an unorthodox way and combining it with the orthodox rye bread, sauerkraut, swiss, and homemade spicy Russian dressing.

Continue reading

Miso Soup

I LOVE miso soup! I found a great, easy recipe and was able to recreate one of my favorite restuarant dishes at home. It takes very little time to prepare and if you are considering throwing a sushi party any time soon, this would be a great way to kick things off.

Continue reading

Kale Caesar Salad

I am so glad my taste for kale has returned, because it is such a delicious green and so healthy too! One of my favorite ways to have kale is in a cold salad, believe it or not. If I am feeling lazy, I’ll massage my torn-up kale pieces with some lemon juice, olive oil, salt/pepper and parmesan cheese. It’s quick, easy and quite tasty. Massaging the dressing into the leaves helps them wilt slightly and become much more palatable. This is a great option and all, but if I am truly inspired and have the ingredients on hand I make a fresh caesar dressing, which works perfectly with the kale and holds up to it’s bolder flavor and texture.

Continue reading

Seared Scallop Pad Thai

Good ol cliche Pad Thai.  What can I say, it is darn good despite being the most cliche and possibly Americanized Asian dish.  Eileen is much more skilled in Asian cuisine (Curry is one of her specialties) than I am but I was inspired to give this old favorite a try.  I looked up some recipes and sort of used them as a basis and tailored it to my taste.

Continue reading

Garlic Parmesan Wing Dip

Garlic Parmesan Wings are one of our most popular posts.  Go figure.  I tried to take that concept and apply it to the idea of a Buffalo Chicken Dip with roasted garlic and jalapenos, and a wing sauce base.  Debuting at the Superbow  – uh I mean big game this easy and deeply tasteful dip was a great success.

Continue reading

Tomato Mushroom Pesto Pizza on From Scratch Dough

We have made pizza before in the oven and on the grill and enjoyed it, but used a store bought dough when doing so.  It was a good dough that was made in the store and frozen, so at least it wasn’t a Pillsbury canister but not quite as good as fresh so we took that final part on.  Being our first time, we wanted to just go with a Basic Pizza Dough Recipe courtesy of the food network.  It was fun and easy to do it all ourselves despite living within close proximity to Aiello’s, the best pizza in the world.

Continue reading