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Shrimp Fra Diavolo

March 15, 2013 By Leave a Comment
Shrimp Fra Diavolo

Shrimp Fra Diavolo

Shrimp Fra Diavolo

Fra Diavolo is the name given to a spicy sauce (usually red) that is used with fresh pasta and seafood. In this particular recipe, I use jumbo shrimp.

Shrimp Fra Diavolo

Prep time: 30 minutes

Serves 4-6

Ingredients:

1 pound large, peeled, deveined raw shrimp

2 tablepoons extra virgin olive oil

2 tablespoons butter

1 teaspoon minced garlic

1 teaspoon red pepper flakes

½ pound cooked pasta (linguini or fettuccine work well)

¼ water from the cooked pasta

3 cups homemade marinara sauce

2 tablespoons fresh chopped Italian flat leaf parsley

2 tablespoons chiffonade basil (basil cut into long, thin strips)

Chiffonade of Basil

Chiffonade of Basil

1 teaspoon kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Place a large stainless steel sauté pan on the stove over medium high heat. Add the minced garlic and sauté for a few minutes- just until the garlic begins to get brown.

Add the red pepper flakes- cook for 30 seconds. Place the shrimp in the sauté pan and cook for 2-3 minutes or until they begin to turn color. Deglaze the pan with the ¼ cup of pasta water- stir the ingredients for 1 minute.

Place the marinara sauce over the shrimp and cook for 3 minutes. Add the cooked pasta and carefully stir with tongs making sure that all of the shrimp and pasta is coated with the marinara sauce.

Add the parsley, basil, salt and pepper. Stir and serve immediately.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

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Park Pizza and Cream, Pittsburgh, PA

February 8, 2013 By 2 Comments
Park Pizza and Cream Exterior

Park Pizza and Cream Exterior

I recently had the opportunity to visit Park Pizza and Cream at 7600 Forbes Avenue. The pizza shop is located across the street from Frick Park, and more importantly, it sits caddy-corner to one of the busiest intersections in the city of Pittsburgh.

I was warmly welcomed by one of the owners, Jim Reddy. As he spoke about his new business, I could tell he was serious about making a quality, delicious pie.

Fresh Pizza Dough

Fresh Pizza Dough

A few days prior to this visit, I stopped in for a few slices of plain pepperoni- yes they sell pizza by the slice! My cuts were served within 2 minutes. The slices of pepperoni were crisp and salty- the thin, yeasty crust was flavorful and chewy- just like New York Style pizza. My favorite part of the slice was the cheese- it was rich, stringy, and packed with flavor. Today I returned to try the white, or Bianca pizza with olive oil, crushed garlic, the house cheese blend, ricotta (with some secret spices) fresh mozzarella, fresh tomatoes and garden basil. The non-traditional ricotta mixture proved to be tasty, and added a unique savory texture.

Pepperoni Pizza

Pepperoni Pizza

The Bianca Pizza

The Bianca Pizza

Slices of pizza start at $2.00- toppings will run you an additional $.50. Small 12” pies are $8.50- Large 16” $12.00, and the Extra Large 18” pies are $14.00. In addition to delicious pizza, you can pick up a Meatball, Philly Cheesesteak, Hot Sausage, Veggie, Italian, or Chicken Parmesan sandwich- a half 6” is $5.50, and a whole 12” is $9.50. Pizza Park and Cream also offers fresh Garden, Caesar, and Grilled Chicken salads.

Jim Reddy, and his partner Brian Shipkovitz get most of their supplies from Sunseri Brothers in the strip. The exceptional cheese blends, and unique sauces proved to be a perfect pairing for the high-quality product they were in search of developing.

Owner, Jim Reddy

Owner, Jim Reddy

Pizza Park and Cream is family friendly- it’s a great spot to sit, enjoy your pizza, and have a scoop of Kerber’s or 3-Rivers Ice Cream. During the summer months, the soft-serve machine will be in operation. Soft pretzels, cheesy nachos and other park-friendly foods will also be offered.

Park Pizza and Cream Interior

Park Pizza and Cream Interior

Park Pizza and Cream

Park Pizza and Cream

If you happen to be a police officer, or emergency medical worker, you automatically get 15% off everything- not bad.

Don’t be intimidated by the bustling traffic at Forbes and Braddock- there are plenty of places to park on the side, or behind the store. Even if it takes a few extra minutes to negotiate your parallel parking skills, it’s worth it- the pizza is that GOOD!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Park Pizza & Cream on Urbanspoon

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Dining in the Suburbs

January 27, 2013 By Leave a Comment
Pittsburgh, PA

Pittsburgh, PA

Written by: Alexander F.

Some people say that the suburbs can’t match the city as far as innovative and exciting restaurants go. I am not one of those people. That’s because I don’t say it, I scream it! My wife and I moved deep into the ‘burbs this past summer and our proximal dining options went from Tamari and Yo Rita to Outback Steakhouse and the South Hills Village Mall food court. I tried my best to avoid this new harsh reality initially by eschewing the local fare and making the long trek along with my wife into the city for dinner.

It only took a few near-misses while navigating the contemptible nightmare that is West Liberty Avenue to make me abandon that plan post-haste.

I’ve since accepted that our place in the culinary solar system is but a satellite moon* to the city’s elevated planetary distinction. Fortunately, the gentrified landscape filled with strip malls and Ryan homes does have a few singular gold nuggets that surpass even what our beloved Pittsburgh has to offer. Below are my highly recommended highlights from the South Hills suburbs of Pittsburgh. Feel free to visit one of them the next time you’re on the way home from Kohl’s.

* A proverbial moon that is, not Moon Township.

Best Soup – Sherry Crab Bisque at Atria’s Mount Lebanon*

The sweet, almost smoky hint of sherry in this creamy delight elevates it from appetizer afterthought to star performer. It’s common knowledge in the oceanic kingdom that the crabs that give their lives to be in this soup are considered heroes by all other crustaceans.

* There are other Atria’s locations, but the one in Lebo is the first and best**.

** That is unless you have to number 2. The upstairs bathroom is small and it’s a onesy. This means you can’t linger for more than two minutes without someone knocking or jiggling the doorknob. #nodumpingallowed

Best Pizza – Pepperoni’s in Bethel Park

Though her taste in men is dubious, my wife is an expert when it comes to pizza and her all-time favorite is Pepperoni’s. Along with their great pies, the staff is super-friendly and the casual BYOB atmosphere makes it the perfect place to spend a relaxing Friday night in your yoga pants.

Best Milkshake – Sarris Candies & Ice Cream Parlour in Canonsburg

First of all, the chocolaty treats from this Washington County institution are as rich and deliciously smooth as Beyoncé. Second of all, their milkshakes are not just tasty, they’re huge! I’m usually the first one to say “size doesn’t matter”, but when it comes to milkshakes, the bigger the better!

Best Place for a Date – Il Pizzaiolo in Mount Lebanon

The wine bar upstairs at Il Pizzaiolo is the best combination of cool and cozy anywhere around. The place is a little pricey, but the pain of paying $19 for a pizza isn’t really much worse than paying $12 for a burger at the BRGR’s and Burgatory’s of the world. I guarantee you’ll reach at least second base if you take someone special here for dinner.

Best Brunch – Sugar Café in Dormont

This Potomac Avenue gem* has had the perfect amount of innovative menu items, fancy coffee drinks and funky atmosphere to satisfy even the most jaded hipster. More importantly, everything is was f*ckin’ delicious.

* Unfortunately the Sugar Café closed earlier this month. Disirregardless*, I still think it’s warranted to give them a shout-out since they were awesome. Hopefully they’ll re-open soon!

** Hey, if people are allowed to use “irregardless”, then I see no reason why I can’t use “disirregardless”. #grammar #swag

Thanks for the contribution Alexander F.!

Author, Alexander F.

Author, Alexander F.

Catch Alexander on twitter: @alexanderfiv

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Corn Pudding, Cafe Dufrain, Tampa, Florida

December 15, 2012 By Leave a Comment
Cafe Dufrain, Tampa, Florida

Cafe Dufrain, Tampa, Florida

Article by: Charles W. Kerber, MD

Finding good food in a strange city is often chancy at best, but every once in a while, one comes across a hidden jewel. And in Tampa, Florida this week, I got lucky.

Tucked away between the condos on Harbour Island, I came across Café DuFrain (executive chef Ferrell Alvarez).

You might call the restaurant intimate – or small. Either works; they don’t mind, as long as you enjoy yourself. But importantly, the service is impeccable, and the food fresh and carefully prepared, especially the locally caught seafood.

Curious, I tried their Anson Mills corn pudding.

But it turns out that their corn pudding is in fact grits, and, well, grits is grits, right? Or so I thought. Having lived in the South for a few years while serving in the Marines, I thought I had come to know grits. But Chef Brian Lampe’s corn pudding was in a class by itself.

I asked Chef for the recipe, and he kindly obliged:

Grits, Anson Mills – two quarts

Heavy cream, three quarts

Milk – three quarts

Sugar – 1.75 cups.

Salt and white pepper to taste

Cut down to family size, that’s

Grits, Anson Mills – 1 cup

Cream – 1.5 cup

Milk – 1.5 cup

Sugar – 1/8 cup (if you have diabetes, you can substitute sucralose. In a blind tasting, I have not been able to tell the difference.)

Salt, one half teaspoon

White Pepper, one quarter teaspoon

Cook over low heat, stirring constantly. Taste frequently for consistency, and add salt and pepper when finished cooking.

Chef Lampe stress that there is a variation in cooking time depending upon outside temperatures. In the summer, it takes him, with frequent stirring, about two hours to cook to appropriate consistency. In the winter, about 3 1/2 hours, tasting all the while. He also warned me not to try anybody’s grits other than Anson Mills. Maybe time is important, as is the source of your grits, but what I found was that his attention to detail – his loving care – made the difference: and that made his corn pudding a most marvelous accompaniment.

Anson Mills is little known to us damYankees, but it seems that everybody in the South knows about them. Check out their website (Ansonmills.com). They grind their white corn carefully. I doubt you’ll be disappointed. With them, or with Chef Lampe’s pudding.

Thanks Dad!

Charles W. Kerber, MD

Charles W. Kerber, MD

Cover photo courtesy of: Cage Dufrain

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Cucina Bella, Bridgeville, PA

December 13, 2012 By 1 Comment
Cucina Bella, Bridgeville, PA

Cucina Bella, Bridgeville, PA

Written by: Jacqui Mcmenamin

When I arrived at Cucina Bella, I felt as if I was in an Italian cafe straight from Tuscany. The ambiance is intimate, with beautiful Italian music playing in the background. Depending on where you’re seated, you can peer into the kitchen and see where the pizzas are made in their state of the art wood-fired oven. The service at Cucina Bella was excellent, and the staff was very attentive- it’s also BYOB, so if you’re interested in bringing a bottle of your favorite Cabernet or Pinot, expect a small corkage fee. The food is fairly priced, and depending on what you’re in the mood for that evening, they have a great selection of menu items.

I had the pleasure to dine with Carmen Pirain and his family this evening. We started out with a delicious Della casa salad that featured a homemade balsamic vinaigrette dressing. For the main course, we had a wood fired oven margarita pizza with pepperoni, (you’re probably saying it’s just a pepperoni pizza, right? Wrong!), until you have had a wood fired oven pizza there is nothing quite like it. The pizza has an outstanding crust and the remainder of the pie is so light, that you don’t realize how many pieces you are actually consuming. I left completely full and will be back soon!

If you haven’t tried Cucina Bella over in Bridgeville, you definitely need to put it on your restaurant list. It’s perfect for families, date night, meetings and they also have a new event room downstairs.

Check it out:

1200 Pennsylvania Ave
Bridgeville, PA 15017
(412) 257-5150
Enjoy!!

Our Awesome Author, Jacqui Mcmenamin!

Our Awesome Author, Jacqui Mcmenamin!

Cucina Bella on Urbanspoon

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