Lunch Ideas | Pittsburgh Hot Plate PittsburghHotPlate.Com | Pittsburgh Restaurant Reviews | Food Blog| Cooking Tutorials And Much More | Food | Cooking | Recipes | Food Blog

Bacon Wrapped Sea Scallops with Spicy Remoulade

May 8, 2013 By Chef Chuck Leave a Comment

Bacon Wrapped Sea Scallops with Spicy Remoulade

Bacon Wrapped Sea Scallops with Spicy Remoulade

One wouldn’t think that bacon and seafood goes well together, but in this case it does. The natural sweetness of the sea scallops provides a surprising flavor balance when served with thick slabs of bacon.

Bacon Wrapped Sea Scallops with Spicy Remoulade

Serves 6-8

Pre-heat oven to 350 degrees

Prep time: 30 minutes

Ingredients:

10-12 large fresh sea scallops

10-12 pieces thick cut bacon

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1 tablespoon fresh cracked black pepper

1 dozen toothpicks

Directions:

Place the fresh sea scallops in a large metal bowl. Coat the scallops with the extra virgin olive oil, then season with salt and pepper.

Wrap each scallop with a slice of the bacon. Once the bacon has overlapped itself, secure it to the scallop with a toothpick.

Sear the scallops in a non-stick pan on medium high heat with a small amount of olive oil. Once the scallops are brown, and the bacon is lightly cooked, transfer them to a baking sheet and place in a 350-degree oven for 4-6 minutes. Remove from the oven and set aside.

For the Remoulade

Ingredients:

½ cup mayonnaise

½ cup sour cream

¼ cup Greek Yogurt

1 teaspoon cayenne pepper

2 tablespoons fresh chopped cilantro

1 tablespoon chopped flat leaf Italian parsley

zest and juice of 1 lime

zest and juice of 1 lemon

2 tablespoons fresh cracked black pepper

½ teaspoon sea salt

Directions:

Place all of the ingredients in a medium sized metal bowl. Mix thoroughly with a whisk.

Serve the bacon wrapped scallops with a liberal amount of the spicy remoulade. Garnish with lemon and lime wedges.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: aioli, aioli recipe, aioli recipes, appetizer, appetizers, bacon, bacon recipe, bacon recipes, dinner ideas, fritter, fritter recipes, fritters, lunch ideas, prawns, ramaki, scallops, shrimp, shrimp appetizer, shrimp appetizers

Crab Stuffed Sole with Lemon Cream Sauce

April 15, 2013 By Chef Chuck Leave a Comment

Crab Stuffed Sole with Lemon Cream Sauce

Crab Stuffed Sole with Lemon Cream Sauce

Sole is a delicate fish, and is usually best served stuffed and baked. I’ve made this recipe on many occasions, and it’s always a big hit.

Crab Stuffed Sole with Lemon Cream Sauce

Pre-heat oven to 350 degrees

Prep time- 30 minutes

Serves- 4

Ingredients:

4 fresh sole fillets

1 teaspoon extra virgin olive oil

salt and pepper for seasoning

Directions:

Rub both sides of the sole fillets with the extra virgin olive oil- season with salt and pepper.

For the Crab Stuffing

Ingredients:

1 can lump crab meat

1 large egg

¼ cup mayonnaise

½ cup breadcrumbs

2 teaspoons fresh squeezed lemon juice

2 tablespoons rough chop Italian flat leaf parsley

1 teaspoon Kosher salt

1 tablespoon fresh cracked black pepper

Directions:

Beat the egg. Add all the ingredients together and mix until everything is evenly incorporated- let the mixture set for 5 minutes.

Put the sole fillets presentation side down- place ½ cup of the crab mixture on the center of the fish. Fold the ends of the fish over each other then turn the stuffed fillet right side up. Place the stuffed sole on a greased baking sheet and cook at 350 degrees for 12-14 minutes.

For the Lemon Cream Sauce

Ingredients:

1 cup heavy cream

1 shallot, minced

2 tablespoons butter

Zest of 2 lemons

2 tablespoon honey

½ teaspoon Kosher salt

1 tablespoon fresh cracked black pepper

Directions:

Place the butter in a medium sized stainless steel saucepan over low heat. Add the shallots- cook for 3 minutes. Next, add the cream- let this mixture cook slowly until it reduces by ½. Add the lemon zest, honey, salt and pepper. The sauce should be thick enough to coat the back of a spoon.

To Plate the Fish

Carefully remove the fish from the baking sheet with a flat steel spatula. Place a few tablespoons of the lemon sauce over the fish- serve immediately.

Garnish with chopped parsley and sliced lemon wedges.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: crab, crab recipes, cream sauce, diet, diets, dinner ideas, flounder, health eating, lemon cream sauce, lemon sauce, lunch ideas, recipes with crab, recipes with flounder, recipes with sole, sauce recipes, seafood, seafood recipes, sole, stuffed flounder, stuffed sole

Crab Cake Sandwiches with Roasted Red Pepper Sauce

April 7, 2013 By Chef Chuck Leave a Comment

Crab Cake Sandwiches with Roasted Red Pepper Sauce

Crab Cake Sandwiches with Roasted Red Pepper Sauce

Crab Cakes are a real treat- they’re especially good when served on a fresh toasted roll with my roasted red pepper sauce.

Prep-time: 30 minutes

Pre-heat oven to 350 degrees

Serves: 6-8

Ingredients:

3 cans of lump crab meat, 14 oz. each

3 eggs, beaten

1 cup of mayonnaise

zest of 2 lemons

juice of 1 lemon

2 cups unseasoned breadcrumbs

¼ cup of chopped Italian parsley

Salt and pepper to taste

Olive Oil and Butter for frying

Directions:

Put the contents of the three cans of crab in a bowl. Add the beaten eggs, mayonnaise, and lemon zest and lemon juice. Gently, break apart the crab, and incorporate the ingredients together. Next, add the breadcrumbs, chopped parsley, and salt and pepper. Fold these ingredients together with the crab mixture with a spatula being very careful not to break apart the lump crabmeat. With a scoop or busher, place balls of the crab mixture onto a baking tray. Form the balls into standard cake shapes.

Place a frying pan on the stove over medium-high heat. Add a few tablespoons of olive oil and butter to the pan. When the oil becomes hot, place the crab cakes, one at a time into the pan and fry until golden brown on each side. Remove from the pan onto a paper towel to remove excess oil. Place the crab cakes on a baking sheet covered with aluminum foil and sprayed with non-stick cooking spray. Bake at 350 degrees for 10 minutes, or until heated throughout.

For the Red Pepper Sauce

Ingredients:

1 roasted red pepper chopped

½ cup mayonnaise

½ cup Greek yogurt

2 tablespoons fresh squeezed lemon juice

2 tablespoons chopped flat leaf parsley

1 teaspoon salt

1 tablespoon fresh cracked black pepper

Directions:

Place all of the ingredients in a food processor or blender- mix until everything is incorporated and smooth.

Assembly of the Sandwiches

Directions:

Place a few tablespoons of the roasted red pepper sauce on both sides of a fresh toasted roll. Put the crab cake on next, followed by a slice of fresh tomato, red onion, and lettuce.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: crab, crab cake sandwiches, crab cakes, crab recipe, crab recipes, dinner ideas, dinner sandwiches, fresh seafood recipes, lunch ideas, red pepper sauce, roasted red pepper sauce, seafood, seafood dishes, seafood sandwiches

Bacon and Shrimp Fritters with Lime Aioli

February 26, 2013 By Chef Chuck Leave a Comment

Bacon and Shrimp Fritters with Lime Aioli

Bacon and Shrimp Fritters with Lime Aioli

Another bacon recipe- they seem to be quite popular these days. Fritters are deep fried, batter-based goodies that usually have some type of veggie or protein in them. An Aioli is an emulsified sauce that consists of egg, olive oil, and lemon juice. The aioli sauce for this recipe is simplified, and easy to make. Give my recipe a try- it will amaze your friends and family.

Bacon and Shrimp Fritters with Lime Aioli

Prep time: 1 hour

Serves 4-6

Ingredients:

1 pound crispy cooked bacon- chopped

½ pound pre-cooked and cooled medium sized peeled and deveined shrimp

2 cups unbleached flour

1 tablespoon baking powder

1 tablespoon baking soda

2 tablespoons granulated sugar

1 cup buttermilk

2 large eggs beaten

¼ cup melted butter

1 teaspoon Kosher salt

2 tablespoons fresh cracked black pepper

¼ cup chopped flat leaf Italian parsley

1 quart of vegetable oil for frying

Directions:

Sift together the flour, baking powder, baking soda, salt and pepper- set aside.

Mix together the buttermilk, beaten eggs, and butter with a whisk. Slowly incorporate the dry mixture with the wet. Fold in the shrimp, bacon, and chopped parsley. Set aside, and let rest for 10-15 minutes.

Place the oil in a medium sized stainless steel pot over medium high heat. Once the oil reaches 350 degrees, drop the dough into the hot oil using a tablespoon. Let the fritters cook for approximately 2-3 minutes, or until they become golden brown. Remove them from the oil- place on paper towels to drain the excess oil.

Serve immediately with the Aioli dipping sauce.

For the Aioli Dipping Sauce:

Ingredients:

½ cup sour cream

½ cup Greek yogurt

¼ cup mayonnaise

¼ cup heavy cream

1 tablespoon organic honey at room temperature

zest of 1 lime

juice of 1 lime

½ teaspoon Kosher salt

½ tablespoon fresh cracked black pepper

Directions:

Place all of the above ingredients in a metal mixing bowl- blend thoroughly with a whisk. Refrigerate for 20 minutes before serving.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

photo: foodnetwork.com

Chicken Parmesan

January 17, 2013 By Chef Chuck 2 Comments

Chicken Parmesan

Chicken Parmesan

Chicken Parmesan is one of my all-time favorite dishes. It’s easy to make, and everyone loves it. In this recipe I use Italian-style panko breadcrumbs. These breadcrumbs make the chicken extra crispy and delicious. Give this recipe a try- your family and friends will devour it!

Chicken Parmesan

Prep time: 1 hour

Serves 6-8

Ingredients:

4 chicken breasts, skinless and boneless

2 cups flour

6 beaten eggs

3 cups Italian seasoned panko bread crumbs

½ cup vegetable oil

2 cups red sauce

2 cups shredded mozzarella cheese

1 teaspoon salt

2 tablespoons fresh cracked black pepper

2 tablespoons chopped Italian flat leaf parsley

Directions:

Cut each of the chicken breasts in half and set aside. Carefully pound the chicken with a meat tenderizer making sure not to tear the flesh. Place a small amount of salt and pepper on both sides of each breast.

Place the four, beaten eggs, and bread crumbs in large bowls.

Place the chicken breasts one at a time in the flour making sure to coat the entire breast. Next put the chicken in the egg mixture coating evenly. Lastly, dredge the chicken in the panko breadcrumbs so that the crumbs coat the entire piece of chicken. Place the breaded chicken breasts on a platter and set aside.

Put a large skillet on the stove over medium-high heat. Add the oil to the pan. Once the oil has come to temperature, slowly place the breaded chicken in the pan. Sauté each side of the breasts for 2 minutes or until the outside is golden brown.

Place half of the sauce in the bottom of a greased oven safe baking dish. Add the pieces of sautéed chicken, and then cover with the remaining sauce. Lastly, place the shredded mozzarella on top and bake at 350 degrees for 35-40 minutes, or until the cheese begins to boil around the edges and becomes slightly brown.

Remove from the oven and sprinkle with the chopped Italian parsley. Serve by itself, or over pasta.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Beautiful pic Bon Appetit!

Filed Under: Recipe of the Day Tagged With: chicken, chicken parm, chicken parm recipe, chicken parmesan, chicken parmesan recipe, chicken recipes, dinner, dinner ideas, Italian, italian cooking, italian recipes, lunch ideas, mozzarella cheese, parm, parmesan recipes, poultry