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!
We’ve been in Pittsburgh for a whole year now and we have been loving it, especially all the great food! We have created some of our Pittsburgh favorites, such as pierogies and Italian Wedding Soup, both staples of many restaurants here, and here is another dish commonly seen on menus around town- fried zucchini. We had some fresh mozzarella in the fridge and zucchini and I decided to whip this up. It took all of about 15 minutes from start to finish and was delicious!
I always love to order panang curry when I go to Thai restaurants. It has a slightly bolder flavor than the red, green or yellow curry dishes and is so tasty when paired with coconut milk. I once stumbled across a recipe for it online and I realized that just like making red or green curry it all begins with the paste.
Posted in Asian, Seafood
Tagged Asian, coconut milk, dinner ideas, easy, homemade, how to make panang curry, Lotus, low carb, make panang curry at home, panang curry recipe, pittsburgh, pittsburgh food blog, scallops, seared scallops, stir fry curry paste, Thai