Blog Archives

Monster Fish Sandwich Recipe

There’s nothing better than a fish sandwich made with fresh cod, and tartar sauce. When I bread fish I like to use panko crumbs- they provide an extra crunchy texture that make the sandwich extra tasty!

Tagged cod, fish, fish recipes, fish sandwich recipes, fish sandwiches, lent recipes, lenten recipes, monster fish sandwiches, sandwich, sandwiches, seafood, seafood recipes

Grilled Swordfish Recipe

Swordfish is a substantial, meaty fish. The flesh is slightly sweet, yet robust. Thai Peanut Sauce goes perfectly with this particular seafood dish.

Tagged chef, cooking fish, culinary, grilled fish, grilled swordfish recipes, peanut sauce, seafood, seafood recipes, swordfish, swordfish recipes, thai peanut sauce, thai peanut sauce recipes

Chilean Sea Bass Recipe

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!

Tagged arugula, arugula pesto, arugula pesto recipes, bass, bass recipes, chilean sea bass, Chilean sea bass recipes, pesto, pesto recipes, sea bass recipes, seafood, seafood recipes, vegetarian, vegetarian recipes

Jumbo Sea Scallops Recipe

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.

Tagged cooking seafood, scallop recipe, scallops, scallops recipes, sea scallops, seafood, seafood recipes, seared scallops

Seared Sea Scallops with Lemon

Scallops are sweet and delicate- they can easily be over-cooked, so be careful with your heat. The accompanying sauce is sweet, creamy and delicious.

Tagged cooking seafood, scallop recipe, scallops, scallops recipes, sea scallops, seafood, seafood recipes, seared scallops

Panko Crusted Salmon Recipe

Salmon is my favorite dish- it’s easy to prepare and flavorful. This particular recipe has a great texture, and a fragrant accompanying herb sauce.

* Panko is a variety of breadcrumbs used in Japanese cuisine as a crunchy coating for fried, or sautéed foods.

Tagged basil, basil cream sauce, basil sauce, cooking salmon, cooking with fish, cooking with panko, dinner ideas, dinner recipes, fish recipe, fish recipes, fresh seafood, panko, panko breadcrumbs, salmon, salmon varieties, seafood, seared salmon

Salmon Salad

Do you like tuna salad? Well, salmon salad is even better. Whenever I fabricate salmon for grilling or pan-searing, I always have various parts left-over. I never throw this extra salmon away… it’s too valuable!

Tagged chef, cook, cooking, dinner recipes, eating, Food, fresh, lunch recipes, mayonnaise, recipe, recipes, salmon, salmon recipes, salmon salad, seafood, seafood recipes, swordfish, tuna

Ceviche

Ceviche is a refreshing seafood dish that can be served any time of the day.

Tagged avocado recipes, ceviche, ceviche recipe, cilantro, recipe, recipes, seafood, seafood recipes, vegetarian

Tomato Shrimp Soup

Tomato-Shrimp Soup with Fresh Basil

Tagged basil, fresh basil, how to make a roux, making soup, recipe suggestions, recipes, roux, seafood, seafood soup, shrimp soup, soup, soup recipes, tomato soup, winter cooking, winter recipes

Cibo, Pittsburgh, PA

Cibo, in Regent Square is the owned by Dino DeFlaviao. If you live in the east end, and don’t know who Dino is, you must not know the areas as well as you think. Prior to being Cibo, DeFlavio’s Pizza occupied the space that is now the new Italian restaurant. Cibo has only been open a few days, but so far the food has been received well by the East End crowd.

Tagged Cibo, Cibo Italian restaurant, cooking, delicious, eating out, eating out Pittsburgh, Italian, Italian food, marinara, marinara sauce, pasta, pesto, pesto pasta, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, pittsburgh restaurants, seafood, spaghetti

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

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