Cold Avocado Soup with Bacon Lardoons

Cold Avocado Soup with Bacon Lardoons

Summer has finally arrived! It’s time to start cooking outside on the grill, and experimenting with cold soups and fruit dishes. One of my favorite summer-time soups is made with ripe, oily avocados. This thick, rich soup will cool your palate and ignite your taste buds.

Cold Avocado Soup with Bacon Lardoons

Serves 6-8

Prep time: 30 minutes

Ingredients:

6 large ripe avocados, peeled, pitted and chopped

¼ cup extra virgin olive oil

3 tablespoons butter

½ cup chopped Vidalia onion

½ cup chopped celery

½ cup chopped carrots

3 cups heavy cream

1 quart chicken stock

1 tablespoon fresh lime juice

1 tablespoon fresh lemon juice

½ teaspoon cayenne pepper

1 teaspoon Kosher salt

1 tablespoon fresh cracked black pepper

1 pound cooked thick cut bacon cut into ¼ inch strips

2 tablespoons chopped fresh cilantro

Delicious Avocados

Directions:

Place a large stainless steal soup pot on the stove over medium heat- add the extra virgin olive oil, and butter. Put the chopped onions, celery, and carrots in the pot. Cook this mixture for 8-10 minutes, until the veggies become slightly brown and caramelized. Add the heavy cream and chicken stock. Let the soup cook for 20 minutes, or until it reduces by 1/3.

Put 2 of the avocados in a blender. Carefully ladle 2 cups of hot mixture into the blender and mix on high for 30 seconds. Return the blended mixture to the soup pot. Continue this process until all of the avocados are used, and all the cooked veggies have been blended.

Place the soup in the fridge in a shallow container and let cool for at least 4 hours.

Remove the chilled soup from the fridge. Add the lime and lemon juice, cayenne pepper, salt, fresh cracked black pepper, and chopped cilantro- mix thoroughly.

Ladle the mixture into soup bowls and garnish with sour cream, or crème fraiche, bacon lardoons, olive oil and chopped cilantro.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

*bacon lardoons are small pieces of cooked, fatty bacon

Salmon Oscar Style

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Kim Knox, Master Beekeeper

Beekeeping… adding the Super

Written by Kim Knox

I raced home from a meeting this afternoon. It was a special day, and one I’d looked forward to even before we had adopted the North Sicilian colony onto Topa Topa Drive. The bees had been with us a month, and it was time to check the hive box to determine whether or not it was time to add the Super.

The bees had become a special sort of mindfulness activity—like a walking meditation… but more. I watched them, their motions, their energy; their furry, snuggly little bodies coming to rest on me… always left with a freshness in my soul that didn’t exist before. I adored the bees.

The day was lovely and warm. I arrived promptly at 5:30 and changed clothes… from a skirt to pants. I donned my veiled hat. Chuck and Javier joined me also with veils, but none of us wore anything else protective. Chuck had the smoker, the bee brush. I had the hive tool and a flashlight. Javier carried the Super—10 frames I had just loaded with delicate sheets of beeswax…a natural substrate for the bees to draw their comb upon. In about a month’s time, each frame would hold about 10 lbs of pure honey.

The bees start to turn in for the day at around 6:00, and I wanted to be there before that. Loading the frames took me by surprise, but by 5:45 we were at the hive.

Chuck was working the smoker, made ineffective by a modest breeze. I lifted the top, and then the second lid and he put the smoker down. No need. The bees were gently going about their business. The sound of their humming was calming. I had placed The Queen Excluder (a plastic grid to exclude only The Queen) on top of the hive from the beginning. We could see through the slats and its partial translucency. There were peaks and forms of pure white comb, much of it capped like snow! This was a happy hive! Thousands of bees, simply about their work… near the end of their day. Magic.

We did not lift up the excluder, as I have been told that time is of the essence in exposing the hive to light and temperature, so we simply added the Super, added the two covers, and reinstalled the rock weight. Mission accomplished.

We all smiled about our protected faces… absolutely unnecessary.

Javier and Chuck went to do some last minute work on the irrigation around the apiary, and I went off to my grandfather’s 86th birthday celebration with a delicious bowl full of cookies I’d baked for him earlier that day.

Chuck and I talked later that evening about the magical little animals. No other word… they are magic, and we both feel lucky to have had the experience… The awe and the wonder—the process—of life itself… a part of the process that only gives, and only gives more. At least from an aerial view, the role of the bee is one that transcends the food chain. Except for an occasional tasty snack (bees themselves are sweet) bees are not a food source for any animal. They devour no one, and cause no harm except their own in defense of the hive. They simply spread love, literally making love to the flowers, and then the honey… in great excess.
And their little personalities? Loving. Sweet. Gentle. Cuddly.

Magic.

Bill and the Tiller

My Garden

Every year when the middle of May rolls around I get excited because it’s time to get my garden ready. I have a nice plot in my backyard- it’s approximately 8 X 14- plenty of space for veggies and herbs.

I began hand-tilling the soil a few weeks ago and felt a little discouraged- the dirt was light brown, and full of rocks… things weren’t looking good. A few days later, my sister and her boyfriend stopped by for a visit. Bill (my sister’s significant other) informed me that he had a gas tiller, and some extra mushroom manure- he would be happy to stop by and help me prep my garden. In the interim I continued to care for the soil by spreading crushed eggshells (for calcium) and adding Osmocote (Nitrogen). I really wanted my plot to be nutrient-rich before my plants went in.

Bill arrived with his tiller, a wheelbarrow, and half a bed-full of smelly, delicious mushroom manure. We put our work-gloves on, and lowered the piece of machinery onto the garden plot. As the tiller started, thick plumes of smoke from the motor filled the yard; I began to get excited. The thick metal blades broke through the dirt effortlessly. As the tiller continued to turn the dirt something beautiful happened- the brown dirt began to turn dark and darker- there was workable soil under there after all.

Bill spent the next 20 minutes making symmetrical rows in the soil with the tiller- he was clearly enjoying himself. Finally, it was my turn to use the machine. I went back and forth, continuing along Bill’s path. My feet began to sink deeply into the soft earth as I continued my work.

After the entire lot had been adequately tilled, Bill and I returned to his truck and began loading the mushroom manure into a wheelbarrow. The mixture was thick, and pungent. I placed the compost onto the soil and began to wonder- will my vegetables be bigger and more tasty? I had never used this much fertilizer before, just standard plant food.

The mushroom manure was unloaded and we made a few more passes with the power tiller. When our work was complete Bill said, “We’re going to need a disco ball down here because your plants are going to be dancing in this soil!” I agreed.

Prepped Soil

Yesterday as it was raining I placed mesh over the soil- I hate pulling weeds. Today I visited my local nursery and bought a dozen tomato plants, peppers, herbs and strawberries. This year I’m hoping for a huge crop of tomatoes so that I can make 20 quarts of homemade sauce; that should be enough to get me through the winter.

More to come.

Chef Chuck Kerber

chefchuck@pittsburghotplate.com

pittsburghhotplate.com

Frozen Fish

How to Prepare Frozen Fish

It’s not always easy to get to the market before dinner, especially if you work full-time, or have children at home. It’s often easier to purchase food in bulk, place it in the freezer, and prepare it during the week. Frozen fish can be bought ahead of time- but be careful, not all seafood items are freezer-friendly.

Which Fish are OK to Buy Frozen?

Some fish freeze well while others do not. Species that you might consider buying frozen are- salmon, cod, swordfish, monkfish, halibut, orange roughy, sole, and tilapia. Fish such as mackerel, herring, sardines and trout may be difficult to freeze and defrost due to their high fat content.

Defrosting Fish

There are a few ways to defrost frozen fish. First, if the fish is in a vacuum-sealed (cryovaced) pouch you can simply remove it from the freezer and place it in the refrigerator. In 12-16 hours the fish will thaw completely. If you are in a rush, you can run the fish under cold water- this procedure will usually defrost the fish within 20-30 minutes. If your seafood isn’t in a sealed container, put in on a small plate in the refrigerator and let it defrost in the refrigerator overnight. Never defrost fish under warm or hot water- this is not a safe food practice.

Preparing the Fish

Baking

Once the fish is defrosted, there are many ways to prepare it for a quick, healthy meal. My favorite way to make fish when I am in a rush is to bake it. Make sure your oven is pre-heated to 350 degrees. Place your fish on a clean, sanitized surface and put a few drops of extra virgin olive oil on the surface of the fillet. Massage both sides of the fish with the olive oil, and season with salt and pepper. Place in the oven for 6-8minutes (your time may vary depending on the size or thickness of your fillet). Remove from the oven and squeeze some fresh lemon juice on the surface of the fish.

Grilling

Grilling is another good alternative if you don’t want to turn your oven on, especially during summer months. Coat the fish with olive oil, salt and pepper as described previously and place it on a pre-heated gas or charcoal grill. After the fish cooks for 3-4 minutes, carefully flip it with a metal spatula. Remove it from the grill after an additional 4 minutes of cooking. My favorite accompaniments for grilled fish are mango salsa, fruit chutneys, and homemade citrus butters. Salmon, halibut, and swordfish are ideal for the grill. More delicate fish such as flounder, sole, and orange roughy and cod may be more difficult to grill.

Pan-Searing

Pan searing works well with most whitefish species such as flounder, sole and cod. The procedure is quite simple. Season both sides of your fish with salt and pepper. Place 3-4 tablespoons of extra virgin olive oil in a pan over medium-high heat. Dredge the fish in flour, shaking the excess from the fillet. Carefully put the fillet in the pan and let it cook for 3-4 minutes a side. Once the fish is done cooking, place it on paper towels to absorb any excess oil. Serve with lemon wedges, or homemade tartar sauce.

Frying

I rarely deep-fry fish, but when I do, it’s for a fish sandwich. Place a medium-sized soup pot on the stove over medium-high heat. Add enough veggie or olive oil to fill the pot half way. I usually use tilapia, or a fat piece of cod for my sandwiches. There are a few ways to do this. You can make a simple beer batter, or use breading. Place the battered or breaded fish in the oil once it has reached 350 degrees, and fry until golden brown- this usually takes usually 3-4 minutes. Drain, and serve immediately.

One of my favorite fish preparations is with salmon. Season both sides of the fillet with salt and pepper. Mix equal parts apricot jelly and Dijon mustard. Apply a liberal amount of this mixture to the top of the salmon; coat with panko breadcrumbs and bake in a 350-degree oven for 10-12 minutes.

Frozen fish is equally as nutritious as fresh fish if handled and prepared correctly. If you’re a busy parent, or just trying to improve your health, consider having a few different types on hand in your freezer.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Nola on the Square

Pittsburgh may be the last place you would expect to find Cajun and Creole food but French-born Yves Carreau had a vision for a Market Square landmark that would ultimately become NOLA on the Square. If you are looking for the different flavors or New Orleans combined with a classic jazz atmosphere, NOLA on the Square is definitely for you.

Carreau and his partner, corporate executive chef Andrew Hebson, took one look at the old 1902 Landmark Tavern in Market Square and instantly felt that the location screamed New Orleans. If you have ever eaten at Sonoma Grille or Seviche, then you are familiar with what Carreau and Hebson can bring in regards to culinary experiences.

The interior of the restaurant was done by a team of chefs and local interior designer Charles Stern to design the restaurant. The interior has a remarkably restored tin ceiling as well as a bar with rich woodwork and some creatively tiled floors. The interior makes you feel like you were transported to Burbon Street in New Orleans.

Frogs Legs

Seafood Gumbo

In regards to the food, the Nouveau Creole menu was created by Hebson and is as diverse as New Orleans itself. Start off with Red Beans & Rice, Crispy Fried Alligator, or even Frog Legs. From there you could try some of their Gumbo Ya-Ya, Crab Bisque, or even Oyster Stew. Personally, we tried the Frog Legs for our appetizer. They were perfectly sauteed in a lemon-smoked bacon butter sauce.

For the main course, we tried the Seafood Jambalaya and the Grilled Catfish. The Jambalaya was an great mix of cajun rice, chicken, sea scallops, wild caught shrimp, and andouille. The portions were large so we really did not try any dessert but I heard from a couple of regulars that the creamy bananas-foster bread pudding is an excellent choice.

Something that sets NOLA on the Square apart from typical “New Orleans themed” restaurants is that they try to keep the spirit of New Orleans alive with live blues and jazz music at the venue at least a couple of times a week.

Live Jazz at Nola

Whether you love Cajun and Creole food or just want to try a new and unique culinary experience, you should give NOLA on the Square a try. You may soon discover that you don’t have to travel all the way to Louisiana to experience the best of New Orleans.

Salmon Kebabs with Sweet Citrus Butter

Salmon Kebabs with Sweet Citrus Butter

Summer is right around the corner and if you’re like me, most of your cooking will be done on the grill outside. Salmon is a meaty fish that lends itself well to kebabs. Try skewering different veggies and fruit with your fish- the possibilities are endless!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Bacon Wrapped Sea Scallops with Spicy Remoulade

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Thai Cottage Restaurant

When Green Mango left Regent Square I was in mourning for several weeks- would I really have to travel to Monroeville just to get my beloved summer rolls? I guess so.

Thai Cottage now occupies the space that Green Mango once did. The ambiance is similar to that of the former eatery- minimal décor ornamented the walls; soft ethnic music played in the background.

Our server was extremely attentive and helpful, educating us about the menu, and other specials that weren’t listed. While reviewing the menu we decided to sample the Fresh Rolls ($5.50) served with sweet sauce and crushed peanuts. Our rolls arrived immediately, and as I ate them, thought they may have been prepared ahead of time. The rice paper was thick and gummy- the fresh mint and basil provided a nice freshness to the dish.

Thai Fresh Rolls

My dinner mate chose a seafood-curry dish served in a trimmed coconut shell. The presentation was impressive, but it was difficult to see what was inside. Colored peppers, fried calamari and large shrimp emerged. The coconut-flavored seafood was flavorful and extremely spicy. A large dish of steamed rice helped quell the heat.

Seafood and Coconut

I opted for the barbecued beef (not listed on the menu). Flat strips of tasty marinated meat were served over chopped lettuce. I asked for brown rice (which never appeared) but was instead served a small ball of sticky rice in a foil wrapper. I was a bit perplexed by the rice- it was served in a strange manner and lacked flavor.

Thai Barbecued Beef

Thai Cottage is a nice local restaurant. The food is authentic Thai, and the service is above average. If you’re looking for a nice summer-spot to sit outside during the warm summer months, give it a try.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Barbecued Pork Ribs

How to Make Perfect Barbecued Ribs

Barbecued ribs are one of my favorite dishes to make during the summer months. If made the correct way, barbequed pork and beef ribs are juicy, flavorful, and most importantly- tender.

Here are a few secrets to making delicious barbecued ribs.

Pork or Beef?

I’ve made beef ribs before, but usually opt for pork. Pork ribs have a higher fat content (fat=flavor!) and are readily available (and affordable) at your local supermarket. There are a few kinds of pork ribs- country-style, and baby-back are the most common. Baby back pork ribs tend to be the easiest to pre-bake, and cook on the grill.

Uncooked Baby Back Pork Ribs

Pre-Cooking

I usually don’t cook my ribs from start to finish on the grill. It’s difficult to control the temperature, and the ribs often become burned before they’re done cooking.

Pre-baking the ribs in the oven before grilling is an easy way to assure that they turn out the way you want them to.

Baby Back Pork Ribs

Pre-heat oven to 325 degrees

Serves 6-8

Prep-time: 2 ½ hours

Ingredients:

2 racks of pork ribs

Directions:

Place the rack of pork ribs on a clean, sanitized cutting surface. Carefully make cuts between the bones ¾ of the way down. When you get to the third of fourth rib, make a complete cut through the flesh removing it from the rest of the rack. Continue this process until you have worked your way through both racks of ribs.

Put the rib pieces in a large stainless steel bowl. Coat the ribs with extra virgin olive oil, salt, and pepper. Massage the ribs making sure the oil and seasonings get between the meat of each cut rib.

Place the seasoned ribs in an ovenproof stainless steel baking dish. Seal the baking pan with aluminum foil and cook the ribs until fork tender- approximately 2 hours. Remove the ribs from the pan and let cool slightly.

Light your grill and let the temperature reach 350 degrees. Lightly grease the surface of the grill so that the ribs don’t stick.

Carefully place the ribs on the cooking surface. After a few minutes of cooking, rotate the meat with tongs- don’t over-handle the ribs!

Once the ribs have become brown and caramelized, apply barbecue sauce. At this point the ribs should only cook for 2-3 more minutes, or the sugar in the sauce will cause them to burn.

Remove the ribs from the grill and serve immediately.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com