• Doug Oster’s Blog
• Evey True Value Hardware
• “Finding Love Again”
• “Pop!” at City Theatre
• Trust Arts: Blue Man Group & Distinctively Dutch Festival
• Post-Gazette Food & Flavor

• Edward Marc Chocolates
• The Milkshake Factory
• Big Day Wedding Center
• Celebrity Bridal Boutique
• The Midwife Center
• Komen Pittsburgh – Race for the Cure
• Beach Boys in Concert
• LivingPittsburgh.com
• Free & Affordable Fridays

• Pittsburgh Cultural Trust’s Sketch Crawl
• Evey True Value Hardware
• Pittsburgh Folk Festival
• Steeltown Entertainment Project & Film Factory
• “Shot Felt ‘Round The World”
• Doug Oster’s Blog
• Beach Boys at the Benedum Center

• Rania’s Recipes
• Kitchen-Net.com
• Whirl Magazine
• Silk Screen Film Festival
• New Moves Dance Festival at Kelly-Strayhorn Theater

Baked Stuffed Lobster Tails

8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
1 medium onion, finely diced
4 sprigs fresh tarragon ~ stems removed ~ leaves chopped
¼ cup chopped Italian parsley
¼ pound peeled raw shrimp, cut into ½ inch pieces
¼ pound raw scallops, cut into ½ inch pieces
¼ pound jumbo lump crabmeat, picked for cartilage
Sea salt and freshly ground black pepper to taste
½ cup dried cornbread, crumbled

4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
1 cup dry white wine
Clarified butter and lemon wedges for serving

Directions:
Preheat the oven to 450 degrees.

Melt 8 tablespoons butter in a sauté pan over medium heat. Add the onions. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Cook for 1 minute. Remove from the heat and cool. Gently fold in the cornbread. Season with salt and pepper to taste.

Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open and gently lift tail meat out, keeping it attached at fan end. Cut away the shell, again, leaving the meat attached to the fan. Score the meat all the way down the middle, being careful not to cut through all the way. This opening will ultimately hold the stuffing. Season with salt and pepper.

Pour wine into a 9 x 13-inch baking dish. Place lobster tails in dish. Spoon stuffing in the opening of the meat and brush with melted butter. Bake (uncovered) 12 to 15 minutes in center of oven, until meat turns from translucent to opaque (white) and stuffing begins to brown.

Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.

For Clarified Butter:

Melt ½ cup butter over medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes. Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.

Brown and Wild Rice Pilaf with Porcini and Parsley

½ cup wild rice – rinsed in a sieve
1 ½ ounces dried porcini
1 cup hot water
1 ¾ cups cold water
1 cup long grain brown rice
1 teaspoon salt
1 cup chopped onion
3 tablespoons unsalted butter
1 ½ cups chopped fresh parsley

Directions:
To a small saucepan of boiling water add the wild rice, remove from heat and let the rice soak for 30 minutes. In a small bowl combine the porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid. Wash the porcini under cold water to remove any grit and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil. Stir in the wild rice, (drained well) the brown rice, and the salt, and simmer the mixture, covered, for 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderate heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste. Combine the mixture well.

Serves: 6

• City Theatre Presents “Pop!”
• Macaroni Kid Newsletter
• MS Miles of Smiles
• The Mall at Robinson
• The Mall at Robinson Trend Report
• Pittsburgh Zoo & PPG Aquarium
• Pittsburgh Zoo Mother’s Day Brunch
• Sugarlicious by Harlequin Books

Financial Advisor Rob Wilson
SimplyFrugalLiving.com
Manchester Craftsmen’s Guild Youth & Arts
Great Outdoors Week
Sugarlicious Cookbook
Post-Gazette PGU or call 412-263-1302.

• Market District
• Chef Lorena Garcia
• Chef Garcia’s Recipes
• LivingPittsburgh.com
• Free & Affordable Fridays
• Pittsburgh Marathon
• Health & Fitness Expo
• Marathon Meb
• Tunch & Wolf’s Walk for Homeless
• Heinz History Center

TOMATO – AVOCADO SALSITA
Source: Lorena Garcia’s New Latin Classics

1 small tomato
1/2 small red onion, very finely chopped
1/2 cup finely chopped fresh cilantro
2 Hass avocados, halved, pitted, peeled, and finely chopped
Juice of 1 lime
1 teaspoon kosher salt
Corn tortillas for serving
Piece of skirt steak or fish for serving

To make the salsita, bring a small saucepan of water to a boil over high heat.

Use a paring knife to slice an X in the bottom of the tomato and then blanch the tomato in the boiling water until the skin at the bottom of the tomato starts to curl, 1 to 2 minutes.

Use a slotted spoon to transfer the tomato to a small bowl of ice water. Once the tomato is cool enough to handle, peel off the skin and discard. Halve the tomato, seed it, and finely chop it.

Place it in a small bowl, add the onions and cilantro, cover the bowl with plastic wrap, and set aside. Place the avocados in a medium bowl and gently toss with the lime juice and salt. Cover the bowl with plastic wrap and set aside. Combine both bowls together to create the salsa just before serving.

Equipment:
Bag of ice
Stove top
Sauce Pan
2 cutting boards
Slotted Spoon
Mixing spoon
Pairing Knife
Chef’s Knife
Tasting Spoon
6 clear glass bowls or small bowls to place ingredients in
1 larger bowl to mix salsita glass or clear is better to see the salsa
Large plate

JICAMA-APPLE SALSITA
Source: Lorena Garcia’s New Latin Classics

1 jicama, peeled and cut into 1/2-inch
1 green apple, peeled, cored, and cut into 1/2-inch cubes
1 small red onion, finely chopped
1/2 cup finely chopped cilantro
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil Juice of 1 lime
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Piece of skirt steak or fish for serving

Place the jicama, apples, onions, cilantro, parsley, olive oil, lime juice, salt, and pepper in a medium bowl and stir to combine. Transfer to an airtight container and refrigerate for up to 2 days.

Stove Top
Grill pan
Tong
2 cutting boards
Mixing spoon
Pairing Knife
Chef’s Knife
Tasting Spoon
8 clear glass bowls or small bowls to place ingredients in
1 larger bowl to mix salsita glass or clear is better to see the salsa
2 large plates

• Chef Bill Fuller’s Recipe
• big Burrito Group
• Doug Oster’s Blog
• Evey True Value Hardware
• Pittsburgh Marathon
• Dick’s Sporting Goods
• Pirates Charities: Pedal for Pirates Charities

Casbah Lamb Shanks

4 ea. Elysian Fields lamb Shanks
Salt and pepper
1 C. Chopped onions
½ C. Chopped carrots
½ C. Chopped celery
2 Tbs. Tomato paste
1-2 ea. Bay leaves
5-6 ea. Cloves garlic, peeled
1 C. Full flavored red wine
Chicken Stock, at least a quart
Risotto
Zest of 1 ea. Lemon and orange

1. Preheat oven to 450°.

2. Select a roasting pan deep enough to hold the shanks and large enough to fit all 4 with a little room in between. Place shanks in a roasting pan and season shanks well with salt and pepper. Place into oven and brown well, 30-40 minutes, turning once.

3. Remove shanks and hold aside. Add carrots, celery, onion, and tomato paste to roasting pan and return to oven.

4. When vegetables are nicely roasted, remove roasting pan from oven and add bay leaves, garlic, and red wine. Return shanks to pan.

5. Add enough chicken stock to mostly cover the shanks. Cover with parchment paper and then tightly with foil.

6. Reduce oven to 325 degrees. Place covered roasting pan back in oven and cook until tender, about 2 hours.

To Serve:
1. Remove shanks gently with slotted spoon to serving casserole. Strain braising liquid into dish.

2. If desired, you can strain the braising liquid into a small pot and reduce over high heat until desired thickness.

3. Spoon risotto onto plates.

4. Sprinkle with orange and lemon zest

Risotto
Approx. 1 1/2 qt. chicken stock, brought to a boil and kept hot
2 Tbs. Butter
2 Tbs. Olive oil
¼ C. Minced yellow onion
1 C. Arborio rice
2 Tbs. Butter to finish
½ C. Grated Parmesan cheese

Directions:
1. Heat butter and oil in a wide, heavy pot over low heat. Sweat onions and until soft. Add rice and cook, stirring to coat the grains with butter, until opaque, 3 to 5 min.

2. Add 1/2 C. hot stock and stir until liquid is absorbed. Be careful to stir regularly so the risotto does not scorch.

3. Continue adding stock in this fashion until rice is cooked al dente. Risotto should be a little loose, not soupy.

• Sto-Rox School District’s “School of Rock” Performance with Joe Grushecky & Pittsburgh All-Stars
• Joe Grushecky & The House Rockers
• Running for Laptops
• Pittsburgh Marathon Charity Program
• Wounded Warrior Amputee Softball Team
• Tickets to the Wounded Warrior Amputee Softball Team on April 21: 412-835-7387
• Professional Organizer & Coach: Leslie McKee
• Gretchen McKay of Pittsburgh Post-Gazette Food section
• Recipe: “Quinoa: A high-octane fuel for hungry runners”

• Rania’s Recipes
• Kitchen-Net.com
• Paint Monkey
• Perlora & The Warhol Museum present Chairs 4 Charity
• Whirl Magazine

Thai Chicken with Carrot Ginger Salad

2 tablespoons unsalted butter – softened
3 cloves of garlic – 2 finely chopped – 1 crushed
4 teaspoons Thai green curry paste
4 teaspoons finely chopped ginger
Grated zest and juice of 3 limes
4 – 8 ounce skin on boneless chicken breasts
1 tablespoon vegetable oil
1 pound carrots – shaved into ribbons
2 tablespoons chopped cilantro

Directions:

Preheat oven to 450 degrees. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons of ginger, the zest of 2 limes and the juice of 1 lime in a bowl.

Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about ½ cup water into the pan. Roast until the chicken is cooked through and the skin is crisp – about 20 – 25 minutes.

Meanwhile, mix the crushed garlic with the remaining teaspoon of ginger, the zest of 1 lime and the juice of 2 limes. Whisk in the vegetable oil. Add the carrot ribbons to the dressing and toss well. Add in the cilantro and season with salt to taste. Serve the chicken with the carrot-ginger salad.

Serves: 4

Clams and Mussels in Thai Curry Sauce

2 tablespoons vegetable oil
1 – 3-inch piece of ginger
3 cloves of garlic – finely chopped
1 – 2 Thai chili peppers – seeded and chopped
2 tablespoons Thai red curry paste
½ cup ketchup
Juice of 2 limes + lime wedges for serving
26 littleneck clams – scrubbed
1 ¾ pounds mussels – scrubbed
1 small red bell pepper – julienned
¾ cup cilantro
¾ cup mint

Baguette of French bread

Directions:

Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, chilies and stir fry until fragrant. Add the curry paste and ketchup and fry until slightly browned – 3 – 4 more minutes. Add the lime juice and 3 cups of water – cover and bring to a boil.

Add the clam and cover to steam just until they begin to open slightly – about 3 minutes. Add the mussels and cover to steam just until they begin to open slightly – about 3 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is cooked crisp tender – about 2 minutes.

Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and serve with lime. Serve with crusty baguette slices for dipping into the broth.

Serves: 4

Thai Pork Lettuce Wraps

1 pound ground pork
2 ½ tablespoons fish sauce
1
 tablespoon white rice (see note)
¼ 
cup low-sodium chicken broth
2
 medium shallots, peeled and sliced into thin rings (about ½ cup)
3
 tablespoons juice from 2 limes
2 
teaspoons sugar
¼ teaspoon red pepper flakes
3
 tablespoons roughly chopped fresh mint leaves
3
 tablespoons roughly chopped fresh cilantro leaves
1 
head Bibb lettuce , washed and dried, leaves separated and left whole

Directions:

Transfer ground pork to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer. Transfer pork to large bowl; let cool 10 minutes.

Add remaining 1½ tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves.

• Mortgages For Mothers
• Pittsburgh Center for Creative Reuse
• Focused Fashion Consulting
• Point Park University
• Point Park University’s School of Business
• “God Grew Tired Of Us”
• Market District
• Market District Recipes: Fondue 2 Ways

• Trout Fishing in Pennsylvania
• Table Magazine
• Wild Purveyors
• Local Goodness
• Table Magazine Trout Recipe
• Pittsburgh Public Theater
• Izzazu Salon, Spa, Serata
• Dr. Mike Hutchinson at Animal General in Cranberry
• Dog Food Recall
• Heinz History Center

• “Outlaw Platoon” by Sean Parnell
• First Tee Pittsburgh
• Dick’s Sporting Goods Pittsburgh Marathon
• Dancing with the Celebrities of Pittsburgh
• Pittsburgh Zoo & PPG Aquarium
• The Bully Project
• Cirque Du Soleil: Michael Jackson Immortal World Tour
• The Petersen Events Center

• Chef Bill Fuller’s Recipe
• big Burrito Group
• Carnegie Museum of Art “Art in Bloom”
• Evey True Value Hardware
• Pittsburgh Ballet Theatre
• Cirque Du Soleil – Michael Jackson Immortal World Tour
• Petersen Events Center

Huevos Rancheros

8 ea. Corn tortillas
2 C. Vegetable oil
Salt
1 # Fresh Mexican chorizo
8 ea. Eggs
¼ C. Butter
½ # Cotija Cheese (hard grating Mexican cheese)
Red Chili Pinto Beans
Tomatillo-Avocado Salsa
Sour Cream

1. Prepare Tomatillo-Avocado Salsa and Red Chili Pinto Beans.

2. Heat vegetable oil in a high-sided heavy skillet.

3. When hot (350°), fry tortillas until crspy and lightly browned. Lay out on a rack. Season immediately with salt.

4. Heat another skillet over medium high heat. Crumble chorizo into skillet and brown. Remove from skillet and reserve warm.

5. Return skillet to stove. Add butter and fry 2 eggs over easy.

6. While eggs are frying, place two tortillas on a plate. Top with a good spoonful of Red Chili Pinto Beans. Sprinkle generously with chorizo sausage.

7. Place eggs atop sausage. Sprinkle with cotija cheese. Top with a dollop of Tomatillo-Avocado Salsa and a dollop of Sour Cream. Sprinkle with ancho chili powder.

8. Splash well with hot sauce if desired.

9. Repeat until all are served.

Tomatillo-Avocado Salsa
2 C. Tomatillos, washed, peeled, roughly chopped
2 ea. Jalapenos, stems and seeds removed
2 tsp. Salt
1 tsp Cumin
Juice of 2 limes
½ C. Cilantro, rough chopped
2 Avocados, peeled and seeded

1. Combine all ingredients except cilantro and avocados in blender. Puree well. Place in bowl.

2. Dice avocados into bowl. Add chopped cilantro. Mix well.

Red Chili Pinto Beans
1 # Dried Pinto Beans
4 oz. De-seeded guajillo chilis, stems removed
2 Tbs. Olive oil
½ C. White onions, diced
3 ea. Garlic cloves
2 tsp. Cumin
2 tsp. Oregano
1 tsp.. Coriander
1 qt. Tomatoes
Salt and pepper to taste

1. Place pinto beans into a pot with 2 quarts of water. Bring to boil, reduce to simmer. Cook until done.

2. While beans are cooking, prepare sauce as follows.

3. Spread chili peppers on a sheet pan. Toast dry in 350°oven until browned and fragrant.

4. While chilis are toasting, sauté onions and garlic in oil in large skillet.

5. When onions and garlic begin to soften, add chilis and all remaining ingredients.

6. Bring to a boil. Reduce to simmer and cook for 20 minutes.

7. Puree and strain.

8. Drain beans when done. Add to sauce.

9. Adjust salt and pepper

• Pirates Charities Miracle League of the South Hills
• Miracle League of Southwestern PA
• Doo Wop Weekend
• Simply Frugal Living
• Michael Jackson Immortal World Tour Cirque Du Soleil
• Michael Jackson Cirque Du Soleil Tickets
• Cash For Junk

Coconut Macaroons

Ingredients:

• 1 1/4 cups sugar
• 4 egg whites
• 1 teaspoon vanilla
• 15 oz. shredded coconut

Instructions
Preheat oven to 350 degrees. Heat the sugar and whites together over low heat. Stir to melt the sugar but don’t whip into meringue. Place the coconut in a large bowl. Add the whites syrup slowly, a little at a time. Add vanilla and mix together very well. Using a tablespoon, pack the coconut and scoop small mounds onto a parchment paper lined cookie sheet. Make sure to wet the scoop in between each scoop. Bake for about 12 minutes, making sure to rotate once for even baking. Let cool and harden before serving.

• B-PEP Jazz
• Pittsburgh Marathon
• Faux Artist Rene Gebhart
• Coconut Macaroons Recipe
• Living Pittsburgh
• Free & Affordable Friday

• DeLallo
• Recipe from DeLallo’s Whole Wheat Pasta Recipe Contest Winner Carrleen Kemble
• Educate Us
• Pittsburgh Pirates

• Cooking Corner Recipe
• Market District
• Foodie Focus Newsletter
• Boy Scouts Laurel Highlands Council
• Greater Pittsburgh Community Food Bank
• Allegheny County Bar Association
• Pittsburgh Cultural Trust
• Gregory Porter

Mango Mustard Rack of Lamb
Compliments of Market District Chef Ben D’Amico

Makes: 5 cups
Prep Time: 5 min
Cook Time: 15 min

Ingredients:
1 ½ – 2 lbs Whole Rack of Lamb, Frenched
½ cup Whole Grain or Dijon with Whole Grain Mustard
½ cup Mango Chutney
½ tsp Olive Oil
¼ tsp Black Pepper

Directions:
Mix together the olive oil, black pepper, mango chutney, & whole grain mustard in a bowl. Spread this mixture generously onto the entire rack of lamb.
For best results prepare the lamb the day before or let sit in refrigeration for 2-4 hours.

Preheat oven to 350°F. Place the lamb onto a foil-lined baking sheet. Roast the lamb for 25-30 minutes for medium.

Chilled Asparagus with Blue Cheese, Pinenuts, & Cranberries
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 10 min.
Cooking Time: 5 minutes

Ingredients:
2 Bunches Asparagus, trimmed
¾ cup Blue Cheese, crumbled
½ cup Cranberries, dried, chopped
½ cup Pine Nuts, toasted, crushed
1 tbsp Olive Oil
TT Kosher Salt
TT Black Pepper

Directions:
Start by either steaming or blanching (boil the asparagus then place into a container of cold ice water for 1-2 minutes) the asparagus for 3-4 minutes until tender. Dry off the asparagus & set aside. In a bowl combine the blue cheese, pine nuts, & cranberries. When your ready to serve, simply drizzle the asparagus with some olive oil, season with salt & pepper & top with the blue cheese mixture.

There are a few ways to present this dish. I prefer to serve it chilled or at room temperature as a cold side, it can also be served hot just place it in the over to allow the blue cheese to melt slightly.

Change it up: Don’t like blue cheese & pine nuts? No problem, tray replacing the blue cheese with parmesan or Asiago, & the pine nuts with walnuts or add some citrus such as orange or lemon zest.

Roasted Multicolor Cauliflower with Parmesan & Lemon
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 15 min
Cook Time: 40-45 min

Ingredients:
1 Head White Cauliflower, cut into florets
2 Heads Orange Cauliflower, cut into florets
2 Heads Purple Cauliflower, cut into florets
¼ cup Olive Oil
¼ cup Lemon Juice
½ cup Parmesan Cheese
2 tsp Kosher Salt
1 tsp Black Pepper

Directions:
Preheat oven to 350°F. Combine the cauliflower florets into a bowl. Drizzle the cauliflower with the olive oil & the lemon juice & season with salt & pepper. Toss the cauliflower so that each piece is partially coated with oil & lemon. Evenly place the cauliflower onto a sheet tray (you may need another tray to evenly spread out the cauliflower). Top the cauliflower with parmesan cheese & bake in the oven for 35-45 minutes. The cauliflower is ready when it is golden brown & fork tender.

Roasted Baby Red Potatoes with Parsley & Herb Butter
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 15 min
Cook Time: 30-35 min

Ingredients:
2 lbs Baby Red Bliss Potatoes, cut in half
½ cup Curley Parsley, fresh, minced
2 tbsp Market District Finishing Butter (House Italian is a favorite)
¼ cup Olive Oil
2 tsp Kosher Salt
1 tsp Black Pepper

Directions:
Preheat oven to 350°F. Toss the cut potatoes with olive oil, salt, & pepper. Place onto a baking sheet & cook for 30-35 minutes. Once the potatoes are crisp & tender remove them from the oven & toss them in a bowl with the fresh parsley & finishing butter.