Carne Asada can be made with a few different cuts of meat- I prefer to use skirt, or flank steak. This is an uncomplicated, delicious recipe that is perfect for a casual dinner with friends and family!
Chilean sea bass is a naturally buttery fish with a soft, elegant texture. Arugula pesto is peppery, and provides a great flavor contrast for the fish. This is an easy recipe to prepare, just be careful not to over-cook your fish!
Remove the sprouts from the oven and place in a large bowl- place the reserved bacon fat, crumbled bacon, and aged balsamic over the veggies- toss and serve immediately.
Halibut is a naturally sweet fish with delicate white flesh. Since the flavors are subtle, it’s important not to serve this particular fish without heavy sauces and crusts. My recipe is fresh and light, accenting the natural deliciousness of the fish.
Salmon is my favorite fish to eat- that and Chilean sea bass. I like salmon because of it’s robust flavor, and meaty texture. Mangos provide a sweet contrast to the savory flavor of most fish, especially salmon. This dish is very easy to prepare.
I’ve had a few requests for more scallop recipes- this particular dish is prepared with a buerre blanc sauce. Buerre blanc is a traditional French sauce and means “white butter-” it’s an emulsified sauce that usually contains butter, a wine reduction, and shallots.
OK, maybe I’ve been over-doing it with the bacon recipes- not! If you’ve never had a slider, you’re missing out. A slider is a smaller version of a sandwich- it’s that simple. Try this bacon and beef slider- it will satisfy your inner bacon and beef cravings!
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
