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The Loft, Pittsburgh, PA

March 31, 2011 By Chef Chuck 4 Comments

Katie and I were spent; too much going on in our lives- we wanted a few drinks to help us unwind. It was a typical Thursday night in Regent Square; pedestrians were out picking up their dry-cleaning (trying not to get hit by cars as they crossed Braddock Avenue), having dinner, and running errands. We weren’t interested in doing anything productive- we needed cold beer and talk-therapy. Neither of us had been to The Loft, so we decided to give it a try.

The Loft is located above D’s Six Pack and Dogz. There’s a small glass door that opens up to a long staircase…up, up, up… As I ascended the stairs I had no idea what to expect; I just wanted a cold, frothy brew, and to relax.

We go to the top of the stairs, made a quick right turn, and there it was: The Loft. A surprisingly clean bar, with high end finishes, and an extensive selection of draft and bottled beers, mixed drinks, and yes, even cigars. Impressive. We sat down at the bar and immediately noticed the polished black granite; nice touch.

My drinking partner and I ordered a few pints of Hoegaarden, and were served some freshly-popped popcorn. As we ate the salty, buttery popped kernels of corn, the bartender/manager served us our beers with two large slices of fresh lemon (not lemon-jerky like you find in most bars). Katie and I happily drank away. The beer was deliciously fresh and flavorful- I had never had lemon in beer; it was surprisingly refreshing. We sipped our first drink, and looked around the bar. I noticed how clean everything was, from the floors, to the counters, and even the windows; it looks like the manager may be compulsive about her cleaning schedule. Case in point: I accidentally dropped my lemon on the floor and asked for another. The bartender asked, “Where is the lemon now? It’s not still on the floor, is it…?”

The bar is smoke-free, but if you want to light up a cigarette, or cigar, step out onto the small enclosed deck, or into the Man Cave. Yes, there’s a Man Cave…complete with recliner, dart boards, televisions, and loud music. Cool.

Check out The Loft if you haven’t yet- it’s a smaller-sized bar, with an intimate atmosphere…and GREAT happy hour prices. Plus, Katie and I will be there every Thursday night, so come raise a glass with us!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pitttsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: beer, beers, cocktails, Dining, dining pittsburgh, draughts, drefts, Pittsburgh restaurant reviews, regent square, regent square restaurants, Restaurant Reviews, restaurant reviews pittsburgh, The Loft Pittsburgh, wine

How to Grill Fish

March 25, 2011 By Chef Chuck Leave a Comment

Cooking fish can be difficult. It’s not like meat; if you grill a strip steak, and forget about it, it’s still going to be edible- not so with fish. If seafood is overcooked, even by a few minutes, it can become dry, tasteless, and unpalatable. Here are a few suggestions for cooking fish so that it turns out succulent, flavorful, and delicious.

Before you begin cooking any type of fish you, will need to purchase a fish spatula; here’s what they look like:

Spring and summer are almost here, and it’s time to take advantage of the beautiful weather, and fire up the grill. There’s nothing better than eating a piece of freshly grilled fish; the mesquite flavor carries over, and brings out the natural sweetness of the fish.

Prior to grilling a piece of fresh fish, make sure that the grill you are using is clean from debris. The surface of the grill should also be seasoned. Simply dab a clean cloth in some vegetable or olive oil and run it across the cooking surface of your grill. Place a small amount of olive oil or butter on the fish, then season with salt and pepper. Once the grill is hot, and the charcoal is gray, or the temperature of the grill is 350 degrees, place the piece of fish on the center of the grill, presentation side down. Depending on the size and thickness of the fish, cooking times will vary- a thick cut of sea bass is clearly going to take longer to grill than a thin piece of tilapia.

Here is how to tell if your fish is getting done:

After two to three minutes of cooking, the edges of the fillet will start to look opaque; at this point it is time to turn the fish. Gently, and with finesse, place the fish spatula under the fillet, and gently flip it on the opposite side. Do not move the fish with your spatula more than once after it has started to cook! Continually moving the fish around with your spatula will cause the flesh to tear; thus ultimately affecting the presentation.

There are two ways to tell if your fish is cooked- first, by temperature. Most fish should be cooked to an internal temperature of 125 degrees. Although not all fish requires this specific temperature, it will suffice for most species. The downside to using a thermometer to test doneness, is piercing the fish will damage the flesh, and may release juices that help maintain moisture.

The best way to tell if your seafood is properly cooked is by touch. You can either touch the sides, or the top of the fish to determine doneness. If you are cooking a piece of salmon, use your middle finger, and thumb to pinch the sides of the fillet. There should be some resistance, and it should also feel soft to the touch. If you pinch the sides of the dish and it feels firm, your fish is overcooked.

Don’t expect to master this technique right away- it takes many fillets to develop the touch that is required to determine if your fish is cooked properly. In the beginning, you may need to pinch the sides of your fish, then cut it in half and look inside. The middle of the fish should look slightly underdone- once the fish is taken off the grill it will continue to cook for a few minutes.

A few key points to remember:

Buy a fish spatula.

Always make sure to season your seafood with salt and pepper. If grilling, place a small amount of oil or butter on the outside of the fish before cooking; this will help prevent sticking to the cooking surface.

Do not touch the fish with your spatula more than once; when flipping your fish.

Take your time when developing your touch to determine doneness; it won’t come right away.

Although cooking fish can be more difficult than cooking chicken, or meat, it can be mastered. Take some time to learn about your ingredients, and cooking techniques- success will surely follow!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

photos: amazon.com, howtotellifyourfishisdone.com

Filed Under: Cooking Tips Tagged With: cooking fish, cuisine, Dining, dining pittsburgh, dinner, fish, fish temperatures, grilling, grilling fish, how to cook fish, how to grill fish, recipes

Healthy Springtime Eating

March 25, 2011 By Chef Chuck Leave a Comment

Last week, Mother Nature played a cruel joke, and teased us with temperatures in the high 60’s. The sun was out, the humidity was low, and it was a perfect spring day. My neighborhood was buzzing with pedestrian traffic; people were walking dogs, biking, jogging, and spending time outside with their families and friends.

During the winter months, it’s easy to get into a food-rut. Foods that are high in fat and calories become an appealing choice, because we need that extra layer of insulation around our mid-section to help keep us warm right? Well, winter is officially over, and it’s time to get into shape, and shed the extra pounds that you might be carrying around. If you’ve had the opportunity to check your local grocery store’s produce section lately, you may have noticed that the veggies and fruit are just beginning to look more appealing.

Here are some friendly suggestions to help get you back on a “healthy” eating regimen:

When you grab your cart at the grocery store, skip the bread and meat section, and head to the produce aisle first. Instead of filling your cart with empty calories and junk food, try some seasonal offerings that you’re not familiar with. There’s usually a produce manager milling about- ask him/her what has recently come in. Currently, there’s a great crop of strawberries; they’re great by themselves, or served with a balsamic reduction. Grab some jicama or fresh asparagus and create a new vegetable dish!

When it comes time to choose a protein, choose fresh fish. There are many varieties available, and most seafood arrives fresh, not frozen. Fresh salmon, halibut, swordfish, trout, striped bass, tuna steaks, and crab legs are always obtainable. Are you concerned about mercury? Don’t be. The mercury issue has been over-hyped in the press, and unless you’re consuming specific high-mercury content fish species several times a week, you don’t have anything to worry about.

Before you buy your fish, tell the clerk that you would like to smell it. The fish should be odor-free, and have clear, healthy looking flesh. If you’re buying a whole fish, take a look at the gills- they should be red, and without blemishes. The eyes should be clear and bulging, not milky and sunken.

If you’re used to pasta, rice and potatoes, try some different types of starches. Are you unwilling to give up pasta? Pick up some whole wheat, or brown rice pasta instead of the regular brands made with bleached flour. White rice has virtually no nutritional value, but brown and wild rice do; try adding some chicken or vegetable stock while cooking your rice, it adds great depth-of-flavor. Sweet potatoes are full of nutrients and vitamins that are missing in regular or baking potatoes. Beans are complex carbohydrates, a great source of fiber, and can be prepared many different ways. Whole grain breads are much more satisfying (and healthier) than white breads made with refined fours. If you just can’t stay away from the white carbs, try smaller portions.

It’s always nice to have something sweet after dinner- avoid cake, cookies, and other goodies made with white sugar. Remember, fresh berries are abundant this time of year, and they’re perfect with some low-fat yogurt and nuts.

Spring is here- take some time to enjoy the sun with your loved ones, and don’t forget to put some healthy and nutritious food in your belly!

Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
pittsburghhotplate.com

Filed Under: Cooking Tips Tagged With: chef chuck kerber, cooking, coooking fish, diets, Dining, fish, fish recipes, Food, legumes, pittsburgh cooking, Pittsburgh food, recipes, spring cooking, spring foods, vegetarian

Sweet and Sour Thai Peanut Soup

March 18, 2011 By Chef Chuck 2 Comments

This is an original recipe bursting with flavors!

Thai Peanut Sweet and Sour Soup

Serves 6

Prep time: 45 minutes

Directions:

1 quart chicken stock
1 cup rice wine vinegar
3 tablespoons soy sauce
3 tablespoons honey
¼ cup creamy peanut butter
½ cup sugar
1 cup coconut milk
½ cup water + 3 tablespoons corn starch
2 tablespoons fresh ginger
1 cup chopped celery
1 cup chopped sweet onions
1 cup chopped carrots
¼ cup chopped green onions
2 tablespoons red pepper flakes
12 ounces firm tofu cut into ¼ inch squares (or use 12 ounces each of: chicken, beef, pork, or shrimp)
Salt and pepper to taste
Black and white sesame seeds to garnish
6 ounces won ton wrappers, cut into thin strips

Directions:

In a medium sauce pot over medium heat, place the chicken stock, rice wine vinegar, soy sauce, honey, peanut butter, sugar, and coconut milk. Stir with a whisk until all of the ingredients are incorporated.

Next, add the corn starch mixture, stirring constantly, until the soup becomes thicker, and shiny. At this point add the chopped celery, carrots, both types of onions, and red pepper flakes. Place the soup on low heat.

Bring a small pot of salted water to a boil. Add the won ton strips, stirring constantly. After three minutes, strain, and add the cooked won tons to the soup. Place the tofu in the soup; adjust the seasoning with salt and pepper.

Garnish with toasted black and white sesame seeds.

Enjoy!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: cooking dining, dinner recipes, Food, lunch ideas, lunch recipes, sesame seeds, thai food, Thai soup, tofu, won tons

Braised Leeks with Potatoes, Cream and Parmesan

March 18, 2011 By Chef Chuck Leave a Comment

Braised Leeks with Potatoes and Cream
Pre Heat oven to 375 degrees
Serves 6 people
Prep Time: 30 minutes
Cooking Time 45-50 minutes
Ingredients:

4 large leeks
3-4 pounds red skin or new potatoes
½ cup chopped parsley
1 ½ cups heavy cream
1 tablespoon caraway seeds
1 teaspoon fresh nutmeg
½ cup good quality parmesan cheese
Salt and pepper to taste

Directions:

Wash the leeks and potatoes. Thinly slice the leeks at the white end, just until you begin to cut into the green part of the leek.
Thinly slice the potatoes.

Grease a casserole dish with non-stick spray. Place a small amount of cream in the bottom of the dish. Next, add a layer of sliced leeks, then potatoes. Place a small amount of cream over the potatoes and leeks, then dust with the chopped parsley, caraway seeds, nutmeg, parmesan cheese, and salt and pepper. Repeat this process until all of the leeks and potatoes are gone, finishing with the remaining cream, and a thick layer of parmesan cheese, salt and pepper, and chopped parsley.
Bake in the oven for at least 45 to 50 minutes, until the top is golden brown and bubbly.!

Enjoy with family and friends!
Chef Chuck Kerber
pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

photo: examiner.com

Filed Under: Recipe of the Day Tagged With: baked leeks with cream, baked potatoes, baking, cooking, cream, leeks, potatoes