Parmesan Princess – Page 17 – the delicious world of a Parmesan Princess

14
Aug
2014

Pittsburgh Restaurant Week …You Still Have Time!

categories: Around Pittsburgh, Restaurant Review, Travel

Pittsburgh Restaurant Week (PRW) brings the ‘Burbs to the ‘Burgh! Seriously, what an amazing excuse to trek to the city for course meals at Pittsburgh’s best Restaurants priced from $20.14- $35.14? You still have Friday and Saturday, and you can still snag reservations at Altius, Bigham Tavern, and Pino’s, to name a few!

Girls night out, date night, Any night during Restaurant Week is a good choice! — Girls night out, date night,
Any night during Restaurant Week is a good choice! Wednesday night out selfie with my friend and fellow foodie/food writer/blogger/cook/baker Nicky D Cooks!

I had the opportunity to attend the Pittsburgh Food Bloggers dinner at Tamari Lawrenceville Tuesday night! Great meeting Pittsburgh’s foodies! I met the fabulous Brian McCollum, PRW’s founder and organizer. Great idea, Brian! Also a great idea? Tamari’s Jalapeno Margarita! I highly recommend trying this unique, refreshing summertime drink!

The Steel trap, Everybody loves Alex, Steel City Fox, Pittsburgh Taste Bud B ...new foodie friends! Lots of laughs! — The Steel Trap, Everybody Loves You, Steel City Fox, Pittsburgh Taste Buds Bud B …new foodie friends! Lots of laughs!

Check them out:

http://hgb-steeltrap.blogspot.com/?m=1

http://alexanderfiv.tumblr.com/post/46849924405/pittsburgh-guest-blogger-event

http://www.steelcityfox.com

http://www.thepittsburghtastebuds.com

Tamari’s Restaurant Week Menu:

Here is the Pittsburgh Restaurant Week link:
http://pittsburghrestaurantweek.com

Matteo’s Lawrenceville Wednesday night was perfect! Yes, Everything was perfect!
I do not eat Italian food out, so I figured we would have a pretty good meal, fun to be out on a Wednesday, when in Rome, right? Nope! Perfectly al dente, beautiful textures and tastes, homemade tiramisu…
Here are a few photos! (The Matteo’s experience is getting its own blog post after I visit again! Stay tuned!)

Matteo's Restaurant Week Menu — Matteo’s Restaurant Week Menu

Love at first bite! Spicy Italian sausage throughout the beans and greens. Delicious!

Enjoy, Pittsburgh Restaurant Week!
Ciao!

http://pittsburghrestaurantweek.com
Matteo’s
3615 Butler Street
Lawrenceville
412-586-7722
http://www.matteospgh.com

Tamari
3519 Butler Street
Lawrenceville
412-325-3435
http://www.tamaripgh.com

11
Aug
2014

Fish Week Finale: Luke Wholey’s Wild Alaskan Grille!

categories: Around Pittsburgh, Learn From An Expert, Recipes, Restaurant Review, Shopping, Travel

It is hard to miss the small crowd gathering on the sidewalk as the oysters are being shucked at 2106 Penn Ave in the Strip District. Open garage doors, a long fully stocked bar, undersea cartoons painted on the walls, and warm inviting smiles make Luke Wholey’s restaurant almost impossible to walk by without a little taste.

Luke drew quite the crowd while shucking an obstinate oyster Saturday night.

An avid adventurer and fisherman, Luke Wholey’s dreams exceeded sales and prep work at the family’s Strip District grocery store, Wholey’s. After working on a commercial salmon fishing boat in Alaska, Luke found himself behind a large grill in front of the family grocery store grilling fresh fish for Pittsburgh. As his skills as a chef outgrew the outdoor grill, Luke leased a great spot and Luke Wholey’s Alaskan Grille was born.
http://lukewholey.com

Luke works in his kitchen and actually at one time lived at his restaurant, Luke Wholey's Alaskan Grille. So passionate about fishing and his dreams, Luke is willing to do what it takes to be successful. — Luke works in his kitchen everyday and actually at one time lived at his restaurant. So passionate about fishing and his dreams, Luke
is willing to do what it takes to be successful.

After a short meeting with Luke, I knew his restaurant would be the perfect fish week finale! He catches and prepares the freshest seafood in very unique ways. Wild Bill from The Deadliest Catch has frequented the restaurant this summer! The best part is that Luke loves explaining what you are eating, where is comes from, and why he prepares it the way he does. Let’s face it, when it comes to fish, I need solid explanations from an expert

Luke chose one of his favorites, a yellowtail collar appetizer as the first bite. I never would have ordered this on a menu myself!

Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet sauce and crisp flavor of the skin! — The Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet eel sauce and crisp flavor of the skin!

My party ordered the Seared Ahi Tuna, the Thai Chili Catfish Bites, and the Lobster Bisque French Fries to start!

All of the dishes are served with a beautiful presentation! I didn't expect that! — Seared Ahi Tuna- All of the dishes are served with a beautiful presentation! What a nice surprise!

Thai Chili Catfish Bites-The layers of flavor were incredible!

The entrees we shared were the Shrimp Volcano, the Crab Stuffed Sockeye Salmon, and the always comfortable Fish ‘N Chips with added fried shrimp and scallops!

Luke's fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me! — Luke’s fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!

Have you ever seen such a bright and beautiful piece of salmon?

The salmon dish was a beautiful bright color. Luke explained that the bright red flesh color is indicative of the sockeye salmon variety. The adult spawner sockeyes turn a bright red color when migrating.

The Shrimp Volcano as well as the lobster bisque french fries featured the reataurant’s lobster bisque. Delicious, dark, and dippable, the soup did not disappoint!

One of Luke Wholey's Alaskan Grille's most popular entrees, it is also the favorite of the restaurant's maître d, Jerry! — The Shrimp Volcano- One of Luke Wholey’s Alaskan Grille’s most popular entrees, it is also the favorite of the restaurant’s maître d, Jere!

For dessert, Luke Wholey’s Alaskan Grille serves A.Ward’s cheesecakes! A favorite of one of Pittsburgh’s favorites, Christina Aguilera! I was lucky enough to have one of A.Wards limoncello cheesecakes for my birthday this year! Also my favorite!

Visit Luke Wholey’s Wild Alaskan Grille! Prepare to learn something about fish and be wowed by the food! Enjoy!

Ciao!

Luke Wholey’s Wild Alaskan Grille
2106 Penn Ave. in the Strip
http://lukewholey.com

09
Aug
2014

Fish Week! Linguini Clams! No Shirt Required!

categories: Homemade Italian, Recipes

Serve with ciabatta bread and butter. Always top with fresh grated parmesan cheese!

This is the last dish I will be cooking for fish week! It’s Luke Wholey’s tonight for the fish week grand finale. Cool, right?
I call this dish linguini clams because there is no actual pasta sauce to scoop on top. The linguini soak up the liquid, and the clams, chunks of tomato, pieces of onion, herbs, and grated Parmesan cheese stick to the linguini. In my opinion, this is a perfect linguini clams. Much different than a bowl of pasta with a traditional marinara and added clams.

I have ordered linguini clams or cioppino in Italian restaurants for years because I make everything else on the menu at home. Notice how the dish is not saucy, but not dry! Slippery linguini noodles with surprises hidden throughout. — I have ordered linguini clams or cioppino in Italian restaurants for years, paying close attention to the preparation variations. Notice how the dish is not saucy, but not dry! Slippery noodles with surprises hidden throughout.

I say no shirt required because we have rookie pasta twirlers that splatter sauce everywhere and eat in their underwear ; )

As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino's house so we didn't get sauce stains on our clothes! — As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino’s house so we didn’t get sauce stains on our clothes!

Linguini Clams
Ingredients:
2 tbsp. olive oil
3 cloves of garlic, pressed
1 small onion
1 35oz. can San Marzano tomatoes
1/4 cup chicken broth
1/4 cup dry white wine
1 lb. bag Pana Pesca baby clams
1 tbsp. chopped basil
1 tbsp. chopped rosemary
1 tbsp. chopped thyme
1 lb. linguini noodles (I actually use fettuccine noodles. They are a little thicker than linguini noodles and cook to a perfect al dente bite… Shhh!)
Salt/pepper
Freshly grated parmesan cheese

Directions:
Heat oil in your biggest,deepest pan.

Add onions and sauté until they begin to look translucent.

Add garlic and heat.

Add tomatoes, herbs, chicken stock and mix well.

Meanwhile, bring salted water to a boil in a stockpot for the linguini.

This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh's Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta — This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh’s Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta

Add linguini and cook according to package or until al dente approximately 7-9 minutes.

Add clams to sauce pan and cook while linguini is boiling. Clams will cook within 10 minutes.

Drain the linguini and add slowly into the sauce pan while mixing well.

Before photo. The mixing and absorbing of the liquid is the most important part of this dish. Almost like mixing homemade sausage! Your arms will get tired!

Coat the linguini until your linguini/clam ratio is satisfactory.

After photo. See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite! — After photo.
See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite!

Scoop onto a serving plate.

Enjoy!
Ciao!

07
Aug
2014

Fish Week! Penn Avenue Fish-ish Fish Tacos!

categories: 20 Minutes or Less, Around Pittsburgh, Healthy Living, Learn From An Expert, Recipes, Shopping

I absolutely love fish tacos, any kind of tacos, and I’m always searching for the best! Between Penn Ave Fish Company’s fish tacos and Edgar’s Taco stand’s Carne Asada tacos, I am a happy girl.

Edgar's Tacos 21st and Penn in the Strip! Carne Asada Taco! — Edgar’s Tacos 21st and Penn in the Strip! Carne Asada Taco!

I eat some form of taco every time I’m in the Strip District! (And Penn Mac olives and cheese and La Prima coffee and Colangelos pizza and Pittsburgh Popcorn Company) Yikes!

When these two are with me we usually end up at Penn Ave Fish for fish tacos!

Anyway, every fish taco is different; made with different fish, cooked plain or spicy, stuffed with lettuce or cabbage, and the list goes on. Penn Ave Fish Company uses a variety of fish, boiled in onion water, totally spicy, stuffed with cabbage, topped with tomatoes…and they are delicious!

I visited my fish mongers at Penn Avenue Fish Company and told them, for Fish Week on the blog, I wanted to make amazing fish tacos like the ones they make everyday! They chopped fresh grouper, salmon, and tuna, ready to cook. This saved me the fish choosing process, of which I am totally clueless, and the chopping time for sure! This is why you need a good fish monger!

Doesn't get much fresher than this! — Doesn’t get much fresher than this!

Penn Avenue Fish-ish Fish Tacos
(makes 6ish tacos)

Ingredients:
1-1/2 lbs. chopped tuna, grouper, and salmon
1 medium onion, chopped
2 tbsp. taco seasoning
4 oz. sour cream
1/2 cup chunky medium salsa (I used Ortega)
2 tbsp. Sriracha sauce
2 cups shredded cabbage
1 chopped tomato
Chopped cilantro
6 tortilla shells

Directions:
Fill a pot with water and chopped onions.

Bring to a boil.

Add fish.

This is what I brought home! Chopped and ready to go!

Cook until the chopped fish floats (5-8 mins, not long!)

Remove fish with a slotted spoon to drain water.

Place fish in a mixing bowl and coat with taco seasoning while warm.

Quick and easy meal! On the table in less than 30 minutes !

Mix together the sour cream, salsa, and sriracha in a small bowl.

Fill the tortilla shells with shredded cabbage, tomatoes, fish and sauce! Sprinkle some cilantro!

I got my fix, but Penn Ave Fish Company is the best in the Burgh! — I got my fix, but Penn Ave Fish Company makes the best in the Burgh!

Enjoy!
Ciao!

06
Aug
2014

Fish Week!! Shrimp Jambalaya Over Red Quinoa!

categories: Around Pittsburgh, Dinner, Healthy Living, Learn From An Expert, Recipes, Shopping

Ever hear of Monterey Bay Aquarium Seafood Watch? If you are worried about seafood safety, this is your app! Whether you are buying fresh fish or ordering in a restaurant, the Seafood Watch app recommends ocean friendly seafood and gives up to date information regarding how each item should be fished or farmed.

https://itunes.apple.com/us/app/seafood-watch/id301269738?mt=8

My fish mongers at Penn Avenue Fish Company in Pittsburgh’s Strip District introduced me to this cool app! Have you found your fish monger, yet?

Enjoy another easy fish week dinner! On the table in 30 minutes!!

Shrimp Jambalaya

Ingredients:
2 cups shrimp, cleaned and deveined.
1 35 oz. can whole peeled San Marzano tomatoes
1 tbsp. chopped thyme
2 garlic cloves, pressed
1 small onion, chopped
1 bell pepper, chopped
1 15oz. can white cannellini beans
2 tbsp. cayenne pepper
1 tbsp. chili powder
Salt/pepper
1 tsp. Red pepper flakes ( and a little extra to sprinkle on top)

Directions:
Heat olive oil in your deepest frying pan on medium heat.

Add garlic, onions, pepper and cook for a few minutes to soften the veggies.

Remember, if the heat is too high you will burn the garlic! Start over it will ruin the dish. — Remember, if the heat is too high you will burn the garlic! Start over! No shame. I do this weekly.

Add tomatoes, shrimp, beans, herbs, and spices.

Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.

Cook until shrimp are cooked through -approximately 7 minutes with the lid on. The shrimp will lose their translucency and pink/whiten up when cooked.

Red Quinoa
Directions:

1 cup uncooked quinoa, rinsed and drained, for 1-1/2 cup water.
Heat water and quinoa to a boil.
Simmer until liquid is absorbed.

Serve the shrimp jambalaya over the red quinoa and top with extra red pepper flakes for an extra kick!

I have been watching "Beat Bobby Flay," have you? This dish could totally win! Delicious! — I have been watching Food Network’s “Beat Bobby Flay,” have you? This dish could totally win! Delicious!

Ciao!

Penn Avenue Fish Company
2208 Penn Ave. in the Strip
http://pennavefishcompany.com/fresh_fish.html

05
Aug
2014

Fish Week! Grilled Foil Packet Tilapia And Spicy Grilled Green Beans!

categories: 20 Minutes or Less, Around Pittsburgh, Dinner, Grill, Healthy Living, Learn From An Expert, Recipes, Shopping

Why are we scared of fish? Is it our lack of fish knowledge? Our ability to overcook fish EVERY TIME!? (Yep, this was me!)
Meet Henry Dewey, co-founder of Pittsburgh’s hip fish market/restaurant Penn Avenue Fish Company! Pittsburgh is lucky to have Henry and his team of fish mongers!

These guys know their stuff, always providing excellent customer service as well as the highest quality product. Mark Clowney, left, Henry Dewey, right.

Henry explained that everyone needs a knowledgeable fish monger to navigate them through the fish buying ocean. “Find someone you can trust,” Dewey says, “and build a loyal relationship.” That way, there is no question about the origination or freshness of the fish.

Tilapia is a great starting point when introducing fish into your cooking. Talapia is not fishy and it is easy to determine when it is cooked. — Tilapia is a great starting point when introducing fish on your menu. Tilapia does not have a fishy taste and is easy to determine when it’s cooked.

Grilled Foil Packet Tilapia

Ingredients:
1lb 8oz.-or 6 count tilapia fillets (thawed if fresh frozen)
1 large tomato chopped
2 cloves of garlic, roasted (foil packet on grill for 3- 5 mins. during grill heat up) and finely chopped
4 tbsp. olive oil
6 very small, thin pats of butter
Freshly grated parmesan
Course salt/pepper

Directions:
Heat grill to medium heat 300-350 degrees.

Place tilapia fillets on 6 aluminum foil sheets large enough to fold and seal.

Looking for portion control help? The packet grilling method ensures portion awareness!

Top each fillet with 1/2 olive oil, 1 small pat of butter, 1/6 chopped tomatoes, 1/6 roasted garlic,a shake of freshly grated parmesan, salt and pepper.

Fold foil to seal packets.

I chose to add chopped tomatoes to my packets this time. The fish is delicious with or without them!

Place packets on the grill for 5-7 minutes or until the fish flakes and turns white, losing its translucency. (I guess that’s a word! Ha!)

Place packets a few inches apart on the hottest part of the grill- the lower grate.

Perfect! The fish flakes when poked with a fork and has turned an opaque white! Done!

Spicy Grilled Green Beans

Mix one pound of fresh green beans with 2 tbsp. olive oil, 1 tbsp. Dijon mustard, and 1 tbsp. Sriracha in a Ziploc bag.

Coat the beans in the bag.

Place beans evenly on your grill’s vegetable grate or foil.

Cook for 5 -7mins. or until cooked and hot, but still crunchy.

Grilling vegetables on the tray or right on the grill give them the extra char! — Grilling vegetables on the tray or right on the grill gives them the extra char!

Enjoy!

Ciao!

Stop in and try the fish tacos! The kids and I think they are the best in the Burgh!
http://pennavefishcompany.com/home_strip.html
2208 Penn Ave. in the Strip!

04
Aug
2014

Cool Off With Infused Water!

categories: Drinks, Healthy Living, Recipes

Fruit and vegetable infused water hydrates in the heat while adding a flavor burst. Water is essential, but so so boring!! Why not jazz it up? As a healthy alternative to sugary drinks, fruit and veggie infused water has found itself at the top of diet plans and cleanses. It’s sexy, it’s “in.” Well, for right now!

Serve this to your guests as a non-alcoholic beverage! They will be wowed! — Serve this to your guests as a non-alcoholic beverage! Add a beautiful garnish and they will be wowed!

With combinations like carrot-ginger and pear-cucumber-mint, anything goes! Try different flavor combinations or do what I did and use what you have in the refrigerator!

Some fruit floats and some will sink! Chill overnight to ensure infusion.

Here is the recipe:

Peach Raspberry Mint Infused Water

Ingredients:
2 quarts of water
3 peaches sliced
1/2 cup of raspberries
1/4 cup mint

Directions:
Chill for at least 8 hours!

Enjoy! Experiment! Please share your favorite flavor combinations!

Ciao!

31
Jul
2014

Maniac Magazine Mom Contest And A Parmesan Princess Secret…Shhhh!

categories: Around Pittsburgh, Shopping

For the last week, I have been entered as a contestant in the Maniac Magazine Mom Contest. The rules are:
#1)photo gets likes through Facebook
#2)the magazine chooses one winner out of the three with the most votes
#3) the winner gets a Body Beautiful Medi Spa and Whitehouse Salon prizes as well as a spread in the magazine

What a great way to promote Parmesan Princess! In Maniac Magazine!

Here is the link! Please like the photo to cast your vote!

https://m.facebook.com/story.php?story_fbid=341420042682173&id=287423194748525

Now for my secret…
For everyday use, I have a box-o-olive oil in my pantry! Yes, this exists! Corto Olive Co.

Get it here:
http://www.pennmac.com/items/5510//gourmet-domestic-olive-oils

I buy great bottles of olive oil for drizzling, dressings, and for use where the grassy, expensive olive oil taste is necessary. For starting sauce in a pan with garlic? Box, totally!

My favorite special olive oil, Katz. Get it here:
http://www.pennmac.com/items/3220//katz-chef-pick-organic-olive-oil

Like wine in a box, the olive oil stays fresh and appeals to those who use a lot!! 102 FL OZ. of fresh, extra virgin olive oil! “Family Grown and Cold Pressed in California’s Fertile Central Valley!”

Thank You!
Ciao!

28
Jul
2014

Easy Summer Grilling- BBQ Baby Back Ribs and Grilled Asparagus!

categories: Dinner, Grill, Recipes, Recognition

Cook quick, easy, healthy and delicious meals for your family on the grill all summer long! All you need is a great marinade or BBQ sauce recipe and a side dish! Here is one of my favorites this summer! (I have served this meal more than 4 times already!!)

Amazing ribs! It's all in the sauce! — Amazing ribs! It’s all in the sauce!

BBQ Baby Back Ribs
Inspired by Mario Batali’s Kicka$$ BBQ sauce -My way!
Makes 3 cups

Ingredients:
1 medium onion
6 garlic gloves, finely chopped
2 cups ketchup
1/4 cup lemon juice
3/4 cup orange juice
1/4 cup water
2 tbsp. red wine vinegar
2 tbsp. tomato paste
2 tbsp. honey
2 tbsp. brown sugar
2 tbsp. molasses
2 tbsp. Worcestershire sauce
2 tbsp. dijon mustard
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. Tabasco or hot sauce (I used Sriracha)

Here is my edit:
2 cups of Sweet Baby Rays BBQ sauce instead of ketchup
1 cup of orange juice instead of lemon juice
No molasses
4 tbsp. brown sugar
Sriracha instead of Tabasco

Put everything into a heavy saucepan and bring to a boil.

Simmer for 10 minutes.

Remove from heat and cool. Keep sealed and refrigerated for up to one week!

Use this sauce to marinate ribs overnight.

Heat grill to 350 degrees.

Place ribs on grill and coat with sauce.

Grill for 8 mins. and flip, coating with sauce again.

Cook for an additional 5 mins. or until juices run clear.

Don't forget to top with fresh grated parmesan! — Don’t forget to top with fresh grated parmesan!

Grilled Asparagus:

Cut hard bottom inch off of asparagus.

Add 2 tbsp. olive oil, 1/4 cup parmesan cheese salt, pepper, and asparagus to a Ziploc bag.

Grill asparagus on a grill vegetable tray or on aluminum foil.

Cook until the asparagus can be poked with a fork, but is still crisp!

Enjoy!
Ciao!

25
Jul
2014

Summer San Marzano Veggie Pasta!

categories: 20 Minutes or Less, Dinner, Healthy Living, Homemade Italian, Recipes

Sometimes I only have 20 minutes to cook dinner! A quick San Marzano tomato pan sauce mixed with cooked pasta is quick, light, and delicious! In the summertime, I include fresh vegetables and fresh herbs! Here is one of my favorite summertime dishes!

The key to a great tasting quick pan sauce is getting the acidity out of the veggies by tossing them with olive oil and garlic before adding them to the tomatoes.

Simply adding squash and zucchini to the tomatoes creates a sour taste. Follow these simple steps and your simple pan sauce will be transformed into a gourmet dinner!

Super easy and so flavorful, a summer vegetable pasta can be dressed up or down! Serve it with a salad and fresh ciabatta or by itself!

Summer San Marzano Veggie Pasta

Ingredients:
1 yellow squash, chopped into quartered rounds
1 zucchini, chopped into quartered rounds
2 cloves garlic, pressed
2 tbsp. olive oil
1/4 cup chopped kale
2 35 oz. cans San Marzano tomatoes
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped rosemary
Salt/pepper
Freshly grated parmesan cheese
1 lb. of your favorite pasta

Directions:
Heat olive oil in your largest, deepest frying pan on low to medium heat, and add pressed garlic.

Cook on low/medium heat. Be careful not to burn the garlic! No brown just a golden glow!

Add squash and zucchini, cook until slightly softened but still firm.

Add kale, basil and rosemary and coat with liquid.

Mix in tomatoes and heat through.

My favorite brand is Ciao tomatoes! Break up the whole tomatoes while mixing.

Cook pasta according to package in a separate pot of boiling water until al dente.

Add pasta to sauce and mix well.

Always top with fresh grated parmesan cheese.

Want to add meat?

The addition of chopped bacon, italian sausage, or ham adds another layer of flavor! Experiment!

Enjoy this summer dish!
Ciao!

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