Monthly Archives: May 2013
Chilean Sea Bass is my favorite fish- it’s naturally buttery, rich, and meaty. This particular fish goes well with white butter sauces, and of course, champagne. Give this recipe a try- it will amaze your friends and family.
Chimichurri is an Argentinian sauce that’s used for grilled meat. The basic recipe consists of chopped parsley, garlic, pepper, olive oil, and vinegar- try using fresh herbs from your garden to make a concoction that is truly original!
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.
Some of my favorite ingredients to work with are rich buttery sauces, asparagus, salmon and lump crabmeat. Put all of these components together and you have Salmon, Oscar Style. This is an extremely rich, delicious dish.
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.
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.
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 of New Orleans combined with a classic jazz atmosphere, NOLA on the Square is definitely for you.