Category: Recipes

Colangelo’s Bakery In Pittsburgh’s Strip District: Way More Than The Square Pizza With The Tiny Pepperoni

Antonio Branduzzi must be proud to have the Colangelo family celebrate his legacy by continuing the traditions and recipes of Il Piccolo Forno. As a testament to the late baker’s impeccable reputation with colleagues, customers and friends, it was no surprise when Braduzzi’s close friends Nicholas and Denese Colangelo decided to carry on the baker’s legacy.

This framed photo and tribute hangs on the wall of  Colangelo's Bakery.  Antonio Branduzzi (1949-2007)
This framed photo and tribute hangs on the wall of Colangelo’s Bakery.
Antonio Branduzzi (1949-2007)

Located adjacent to La Prima Espresso Company and sharing a common walkway, Colangelo’s Bakery is a natural spot to grab a pastry or a slice. I found Colangelo’s Bakery with my kids, ages 5 and 3. They are the perfect height to spot the square pizza with the tiny pepperoni in the case. We all fell in love with this pizza.

"Mommy, Can we go to Cowangewo's??" Would you say no to that face? This was Bella's 3rd birthday and her birthday lunch request!
“Mommy, Can we go to Cowangewo’s??” Would you say no to that face? This was Bella’s 3rd birthday and her birthday lunch request!

After meeting Denese Colangelo and her son Nicholas, I knew I had to make my kids’ favorite pizza and spend some time here- yeah, I already somehow felt like part of the family.

Customers are family in the quaint bakery on 21st street in Pittsburgh’s Strip District. I was introduced to many people and saw so many faces light up while ordering their “usuals.”

Located on 21st between Penn Ave. and Liberty Ave.
Located on 21st between Penn Ave. and Liberty Ave.

The vibe?
Sit outside at the tables, hover at the pub tables inside, or take it to go!

It was a busy Saturday morning and the fresh pastries lined the sill between the case and the kitchen. My eyes were bugging out of my head when Nicholas Colangelo greeted me and mentioned the pizza we would be making. As I was surrounded by frittata, mele, ricotta pie, Danish, cinnamon sticks…I thought “What?”

View from the kitchen - Colangelo's Bakery
View from the kitchen – Colangelo’s Bakery

Oh yes! I nearly forgot about the square pizza with the tiny pepperoni.

Nicholas mixed the dough in his super mixer, flattened it in the sheeter, shaped it in the rectangular pan, passed over it with the docker, proofed it…

Nicholas is so talented and motivated. A skilled baker working many nights with his father, Nicholas is learning the biz by having side jobs at other restaurants and pizzerias. His dream? To share his love for fishing with children and co-founding the area's first fishing school. While running the successful bakery restaurant, of course.
Nicholas is so passionate and motivated. A skilled baker, working many nights with his father, Nicholas is learning the biz by having side jobs at other restaurants and pizzerias. His dream? To share his love of fishing with children by co-founding the area’s first fishing school with fellow fisherman Luke Wholey. While running the family’s successful bakery/restaurant, of course.

The pizza is then topped with the finest, freshest, local ingredients and baked. Ezzo pepperoni, an old fashioned made pepperoni from Columbus, OH, to Grande mozzarella, Colangelo’s Bakery does not cut any corners.

Nicholas Colangelo and the famous square pizza with the tiny pepperoni!
Nicholas Colangelo and the famous square pizza with the tiny pepperoni!

A secret garlic olive oil sauce here, a sprinkle of a secret herb blend dashed there, I knew I would never be able to replicate this one! Oh well, we know where to get it!

Nicholas says the significance of the secret toppings lie in the Colangelo’s philosophy, “Add flavor after the best ingredients are used. That is what makes our food so classic and naturally delicious.”

As lunch time approached, I was surprised to see the menu items being ordered. Salads, focaccia, Beans and greens? One of my favorites!

Since it was brunch-ish, Nicholas topped my beans and greens with an egg. Yummy!
Since it was brunch-ish, Nicholas topped my beans and greens with an egg. Yummy!

While taste testing…
Denese told me the story of Antonio Branduzzi and his Mele, one of the many original recipes the bakery serves in the great baker’s honor. Once the health department questioned the refrigeration of his egg custard Mele, Branduzzi told them, it would be ruined. He made many other delicious Mele fillings after this. They sell so fast it makes no difference. One night in the refrigerator is ok, says Denese.

So since that Saturday morning, I have visited Colangelo’s Bakery and had the beans and greens with sausage, the cannoli, the avocado salad, the ricotta pie and much more. The place that was once only the square pizza with the tiny pepperoni is now Colangelo’s Bakery. Everything is Delicious. Perfect. Amazing.

Denese makes the house salad dressing. A tomato vinaigrette! Delicious and refreshing! The bread??? Warm, fresh...amazing!
Denese makes the house salad dressing. A tomato vinaigrette! Delicious and refreshing! The bread??? Warm, fresh…amazing!

Margherita Pizza
(Inspired by Nicholas at Colangelo’s Bakery)

One of the most basic and most delicious pizzas.
To make traditional Margherita pizza,
Cover dough’s surface in your favorite sauce, or chunky tomatoes drained,leaving a 1/2 inch border.
Add sliced buffalo mozzarella.
Drizzle olive oil.
Salt and pepper.
Bake at 400 degrees until cheese is melted and bottom is golden brown.
Remove from oven and top with fresh basil.
Enjoy!

Traditional Margherita Pizza
Traditional Margherita Pizza prepped!
 I learned so much! And had a blast! Thank you! XOXO
I learned so much! And had a blast! Thank you! XOXO

Thank you Colangelo’s for having me, allowing me to cook with you, and becoming part of your “family.” It is an honor to know and to be able to share Antonio Branduzzi’s legacy with others.

Ciao!

Don’t Fumble Your Game Day Menu! Let’s Go Steelers!

Here we go. A chill is in the air for the start of football season. Friends and family gather to watch football and your menu is in the game!

Here We Go!  Image by Rant Sports
Here We Go!
Image by Rant Sports

Play good defense and block those polyunsaturated fats, hydrogenated oils, and hefty calories! Football food does not have to be unhealthy!

Football Favorites Healthy Plays:

Snacks:

Vegetable tray– The crunch eases game time nerves! Tackle the dip. Lower calories by opting for a light avocado or bean based dip.

Warmed, flavored Chex Mix– instead of potato chips, run a healthier option. There are many flavor comninations!
Garlic Parmesan Chex Mix via Julie’s eats and treats

Photo by Julie's Eats and Treats
Photo by Julie’s Eats and Treats

Fresh Guacamole or a hummus bean dip is always a touchdown. Serve with vegetables, tortilla chips, or cucumber chips!
Fresh Guacamole By Parmesan Princess

The halftime lineup:

Instead of pizza, wings, french fries and fried chicken, how about pulled chicken/pork, grilled skewers, turkey burgers, and a big salad!

Crockpot Pulled Chicken By Dashing Dish

Serve with BBQ sauce and avocado spread to give variety! Photo by Dashing Dish
Serve with BBQ sauce and avocado spread to give variety! Photo by Dashing Dish

 

Grilled Shrimp Skewers By Parmesan Princess

Mexican, turkey chili or grilled skewers are always a healthy and easy play!
Mexican, turkey chili or grilled skewers are always a healthy and easy play!

Pesto Turkey BurgersBy Parmesan Princess

Serve on wheat buns or without bread! Leaf lettuce is a great burger wrap!
Serve on wheat buns or without bread! Leaf lettuce is a great burger wrap!

Play clean. Eat clean!
Let’s go Steelers!!
Ciao!

The Nomad Cook’s Ground Beef and Tomatoes: Cookbook Review and Recipe from “Healthy Venezuelan Cooking”

Organic, Gluten Free, Paleo, Vegetarian, Pesatarian…Ok, Ok, but does it taste good? The Nomad Cook says, “yes.” Traditional recipes meet modern health and wellness in the 1st healthy Venezuelan cookbook.

I bake the empanadas on
Healthy and delicious!

Like most Mediterranean cooking, the overuse of oils containing polyunsaturated fats and refined sugars, have been proven to cause chronic illnesses such as heart disease, coronary artery disease, and diabetes. The Nomad Cook’s “Healthy Venezuelan Cooking” suggests healthier alternative ingredients, without sacrificing the delicious traditional tastes.

The cumin, rosemary , onion combination creates the best aroma!
The cumin, oregano, and garlic combination creates a mouthwatering aroma!

After being asked to review this new cookbook with Nicky D Cooks, food writer, cooking instructor, baker, and foodie friend of mine, we decided to make the same recipe two different ways. An excuse to eat, drink and be merry!

Wre fun, but very serious about our food!
Nicky D Cooks (left) and I are fun, but very serious about our food!

We chose The Nomad Cook’s ground beef and tomatoes recipe.

The Nomad Cook's Beef and Tomatoes recipe two ways- in empanadas and over rice!
The Nomad Cook’s Beef and Tomatoes recipe two ways- in empanadas and over rice!

Like many recipes in “Healthy Venezuelan Cooking,” the ground beef and tomatoes recipe can be an empanada filling, served with arepas, or simply served over rice. Since I make Sicilian empanadas, I decided to use The Nomad Cook’s ground beef and tomatoes recipe as an empanada filling. Nicky D Cooks prepared the dish over a delicious rice pilaf.

Here is the recipe:

Ground Beef and Tomatoes
by The Nomad Cook from “Helathy Venezuelan Cooking”

The Nomad Cook’s notes:
“This recipe is a Latin version of the Italian Bolognese sauce. It is used as a filling for arepas, empanadas, and as a main course with rice. The empanada filling should be on the dry side to avoid the empanada from breaking apart while being cooked.”

Cooking time 30 minutes- Serves 2 cups

Ingredients:
1 tbsp. extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 lb. grass fed ground beef
1 tbsp. organic Worcestershire sauce
1 tsp. ground cumin
iodized salt
1 tsp. oregano
1 organic tomato, chopped
1/2 cup organic beef broth
pinch of tobasco sauce

Directions:
Rinse the ground beef with water in a colander before cooking. Beef will lose somew of its color, turning pinkish. Heat olive oil over medium heat, add the onion and garlic and cook until soft, about 5 minutes.

Lightly brown the ground beef with the onion for 10 min. Add Worcestershire sauce, cumin, salt, and oregano. Stir to combine and add the tomato, beef broth and tobasco. Stir and simmer on medium-high heat until sauce thickens, about 15 more minutes.

Here is my empanada recipe! I did not use the rosemary for these empanadas. A basic pizza/Stromboli dough.
http://www.parmesanprincess.com/2014/03/25/my-nunis-sicilian-empanadas-broccoli-pies-a-quick-and-easy-rosemary-pizza-dough-with-a-broccoli-filling/

Notes from the cooks!

-I used 93/7 ground beef and Nicky used an organic ground beef that was 80/20. Her beef and tomatoes contained more liquid that could easily be strained with a slotted spoon.

– I doubled the recipe but less than doubled the beef broth. I was scared of a runny empanada filling. Nicky quadrupled the recipe with no differences in taste.

The liquid cooked off and left a beautiful empanada filling. Just fold dough over and pinch and tuck to seal!
The liquid cooked off and left a beautiful empanada filling. Just fold dough over and pinch and tuck to seal!

– I used fresh oregano and she used dried. We saw no difference.

The Final taste!

Both recipes were delicious! I would say the majority of the taste testers liked the beef and tomatoes in the empanadas more than over rice.

You can easily add a spicy kick to this recipe by adding more tabasco or Sriracha. (My husband dipped his empanadas in a mound of Sriracha – we are a spicy family!)

I stopped myself from adding shredded cheese!! Oooh this would be so good! Next time!

If you like healthy, delicious, authentic recipes grab this cookbook! Thank you to the Nomad Cook for your contribution to the food world. Your concern for the healthy while keep the delicious is contagious! “Healthy Venezuelan Cooking” is wonderful! Congrats!

Enjoy!
Ciao!

The Nomad Cook’s “Healthy Venezuelan Cooking” is available on Amazon!
http://www.amazon.com/gp/aw/d/1500441317/ref=mp_s_a_1_5?qid=1409766303&sr=8-5&pi=AC_SX110_SY165_QL70

Supercharged Sweet Potato Falafel Balls! A Chickpea Flour Debut!

Many of you are asking me for gluten free recipes and substitutions. Chickpea Flour is my newest gluten free favorite! With an earthy, sweet taste, this gluten free flour creates delicious pizza dough, muffins, cakes and sweet potato falafel balls!

Bob's Red Mill is the easiest to find! Pennsylvania Macaroni sells chickpea flour in one pound plastic bags.
Bob’s Red Mill is the easiest to find! Pennsylvania Macaroni sells chickpea flour in one pound plastic bags.

Chickpea flour gets sticky. Be sure to wet hands before trying to mold it and grease your baking vessels well before baking. It will stick!

Supercharged Sweet Potato Balls

Ingredients:

3 sweet potatoes, peeled (see directions)

1/2 cup kale, finely chopped

1 clove garlic, finely chopped

3/4 cup chickpea flour

1 tbsp. Cumin

1 tbsp. Brown sugar

Salt/pepper

1 tbsp. Chia seeds

1 tbsp. Sesame seeds

Directions:

(Long method, shorter method, shortest method.) Bake peeled sweet potatoes for 1 hour at 400 degrees and mash or microwave peeled potatoes 10-12 minutes and mash or mash drained potatoes from the can.

Use a potato masher or a fork!
Use a potato masher or a
fork!

Preheat oven to 400 degrees.

Mix in kale, flour, garlic, cumin, salt and pepper.

Mix well! Chickpea flour will stick to some ingredients and not others!
Mix well! Chickpea flour will stick to some ingredients and not others!

Wet hands and roll mixture into 1 inch balls.

Place the balls approx. 1 inch apart on a greased baking sheet.
Place the balls approx. 1 inch apart on a greased baking sheet.

Sprinkle on chia seeds and sesame seeds.

Spray baking sheet with Pam.

Bake for 12-15 minutes at 450 degrees or until the sweet potato firms.

Serve with your favorites as a side dish, or alone as a snack!
Serve with your favorites as a side dish, or alone as a snack!

Enjoy!
Ciao!

Back To School! Turkey Kale Orecchiette!

Another quick back to school meal is a 20 minute pan sauce! Throw in some veggies and superfoods and you have a healthy, easy dinner!

We enjoy superfood kale in a pan sauce, in our pizza, and even baked into kale chips!
We enjoy superfood kale in a pan sauce, on our pizza, and even baked into kale chips!

Kale chip recipe:
http://www.parmesanprincess.com/2014/04/10/super-chips-garlic-parmesan-baked-kale-chips/

My kids love to pick out pastas when we are at the store. One of their favorites is orecchiette, Italian meaning ears, or spaceships, or planets, so they say.

The names the kids come up with are so funny! Big springs, little springs, little seashells, tubes, strings!
The names the kids come up with are so funny! Big springs, little springs, little seashells, tubes, strings!

When kids get involved in the dinner process, they are more likely to eat the meal, even if it is full of healthy vegetables!

Tomato Kale Orecchiette!
Tomato Kale Orecchiette!

Turkey Kale Orecchiette

Ingredients:

2 tbsp. Olive oil
2 cloves garlic, pressed
1 small onion, chopped
1 lb. lean white meat ground turkey
1 35oz. can San Marzano tomatoes
1 -1/2 cup kale, washed and chopped
1 tbsp. Chopped basil
1 tbsp. Chopped rosemary
1 tbsp. Chopped thyme
Salt/pepper
1 lb. orecchiette pasta
Fresh grated Parmesan cheese

Directions:

Heat oil on medium heat in a your deepest frying pan.

Press garlic and cook until softened, 5 minutes.

Add the turkey and cook until no longer pink. Drain any fat.

Add onion, tomatoes, basil, rosemary, thyme, salt and pepper and cook for 10 minutes until

Separate the curly kale leaves from the middle stem and chop.
Separate the curly kale leaves from the middle stem and chop.

heated trough.

Add the kale last and mix well.

Chop up the tomatoes while stirring.
Chop up the tomatoes while stirring.

Meanwhile, boil a pot of water to cook the pasta according to the package instructions and drain.

Add the orecchiette to the pan and mix.

Always top with fresh grated Parmesan cheese! Enjoy!
Always top with fresh grated Parmesan cheese! Enjoy!

Ciao!

 

Back to School! Superfood Quinoa Eggplant Involtini!

#MeatlessMonday
#MeatlessMonday

Quinoa is a superfood packed with nine amino acids making it a complete protein. Although this is common in meats, plants do not typically contain complete proteins. Quinoa comes most commonly in red, black and white. Quinoa has a nutty taste and the white cooks the fluffiest with a more rice-like texture.

Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!
Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!

I frequently substitute quinoa for meat, as well as rice. Give your family a healthier alternative and more energy!!

Photo by Amy Wilson Photography Http://www.amywilsonphotography.com
Photo by Amy Wilson Photography
Http://www.amywilsonphotography.com

Superfood Quinoa Eggplant Involtini
(Inspired by Mary Ann Esposito of Ciao Italia)

Ingredients:
2 Medium eggplant, slices 1/4 inch thick
1/2 cup quinoa
1-1/2 cup water
2 cloves of garlic, pressed
2 tbsp. Aroma seasoning by Ciao Pittsburgh (OR 1 tsp. oregano, 1 tsp. basil, 1 tbsp.parsley)
Salt/pepper
2 tbsp. Olive oil
1 6 oz. can tomato paste
1/2 cup fresh grated parmesan cheese

Directions:
Preheat oven to 350 degrees.

Bring water to a boil in a saucepan and add quinoa.

Cook on low heat until water is absorbed.

Add tomato paste, spices, Parmesan cheese, salt and pepper. Mix well.

This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers.  (1 small onion 1 small pepper)
This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers. (1 small onion 1 small pepper)

Coat a baking sheet with olive oil, place eggplant slices on sheet and brush tops with olive oil.

Bake the eggplant slices until they are bendable, perfectly rollable.
Bake the eggplant slices until they are bendable, perfectly rollable.

Bake 15 mins. or until eggplant is softened.

Let cool and stuff with quinoa mixture. (Place mixture in the middle and roll.) You will be surprised by the malleability of the eggplant after being baked.

Quinoa filling!
Quinoa filling!

Coat a casserole dish with olive oil. Place rolls in a single layer, drizzle olive oil on the tops, and sprinkle with parmesan cheese.

This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.
This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.

Cover with foil and bake for 15 minutes. Take foil off for the last 5 minutes.

The flavors are incredible!
The flavors are incredible!

Serve as a side dish or with a salad or vegetable!

Ciao!

 

 

Back To School Crockpot Meals: Mexican!

Photo by Amy Wilson Photography http://amywilsonphotography.com
Photo by Amy Wilson Photography
http://amywilsonphotography.com

Back to school for a mom of a preschooler and a half-day kindergartener means pick ups and drop offs all day long. Other than 4pm-5pm, there is little time to prep and cook dinner! Oh yeah, and on Mondays with baseball at 4:30 and dance at 5, there is absolutely no time!

Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!
Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!

On these busy days, a crockpot meal is a perfect option! And Mexican is healthy and super easy in the crockpot! Throw in frozen chicken or beef, pork, with the ingredients that you have onions, peppers, corn, beans, taco seasoning, salsa, etc. Let it cook for the day and your crockpot mixture is ready to be stuffed into fresh tortillas!

Crockpot Mexican Filling
(Makes approx.10 servings stuffed tortillas)

Ingredients:
1 lb. Frozen boneless chicken (use any meat or no meat!)
1 35oz. can whole tomatoes
1/4 cup taco seasoning (you can substitute chili powder)
Salt/pepper
1/2 cup salsa
1-2 bell peppers, chopped
1 medium onion, chopped
1 can black beans
1 8oz. bag frozen corn
10 of your favorite tortilla shells

For extra spice, add 1 tbsp. Of cayenne pepper and 1-2 tbsp. Red pepper flakes and/or chopped habanero peppers.

Additions: Making burritos? Add quinoa or rice-1 cup uncooked.

Directions:
Throw it all in and cook all day 8 hours + on low or 4-6 hours on high!

Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!
Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!

Chicken and pork will shred easily with a fork.
Chop fresh tomato, lettuce.
Top with sour cream, shredded chihuahua cheese and guacamole.

Easy, delicious, healthy dinner! #backtoschool
Easy, delicious, healthy dinner! #backtoschool

The ingredients can vary based on your family’s preferences!
Enjoy!
Ciao!

London Broil Uncut And Recipe!

London broil is actually the preparation of a cut of meat, not the name of a cut of meat. The definition? To sear a cut of meat and serve medium rare sliced on a diagonal against the grain. The one I bought this week was labeled London Broil Top Round. Thus, the misconception that the cut of meat is london broil.

The London broil method creates a perfectly medium rare center that is tender and juicy.
The London broil method creates a perfectly medium rare center that is tender and juicy.

London broiled meat looks beautiful on a plate, and is sure to wow your guests when entertaining. Serve anything from sautéed vegetables to corn on the cob! Anything goes!

In the summer, I love to serve a crisp, cold salad with steak. Here is a cucumber-tomato -pepper salad seasoned with Ciao Pittsburgh's Aroma seasoning and a few splashes of olive oil!
In the summer, I love to serve a crisp, cold salad with steak. Here is a cucumber-tomato-pepper salad with  a few splashes of olive oil and fresh herbs!

London Broil Tips and tricks:

Thickness:
The meat you choose for london broil should be at least 1-1/2  – 2 inches thick.

Marinade:
The marinade should be a tenderizing marinade just in case the cut of meat is on the tough side.

Cooking:
Giving the meat a london broil requires a high heat broil for approximately 5 minutes on each side to produce the medium rare center. If the heat is too low, or it is cooked for too long, the meat will overcook.

Slicing:
Slice the meat against the grain on a diagonal and serve.

London Broil

Ingredients:
1.5 lb. 1-1/2 – 2 inch top round cut labeled London Broil
1/2 cup Worchesterschire sauce
1/2 cup red wine
3 cloves roasted garlic finely chopped
Salt/pepper

Directions:
Place the fat trimmed meat in a Ziploc bag with all ingredients for 1-3 hours.

The meat absorbs the liquid. Really tenderizing the meat before searing.
The meat absorbs the liquid. Really tenderizing the meat before searing.

Place meat 3-4 inches under broiler and broil for 5 minutes.

Flip and broil for an additional 5 minutes.

(The same method can be used on a grill. However, the temp must be high 375-400 on the grill and it requires close attetion as to not overcook the meat.)

Don't be afraid to slice the meat while on the grill to make sure it is not overcooked. The grill temps are harder to control. Takes some practice and willingness to eat well done meat every once in a while ;  )
Don’t be afraid to slice the meat while on the grill to make sure it is not overcooked. The grill temps are harder to control. Grilling thick cuts of meat takes some practice and definitely a willingness to eat well done meat every once in a while ; )

Remove and let the meat sit for 5 minutes.

Slice in a diagonal against the grain.

Yummy! Perfecto!
Yummy! Perfecto!

Serve with your favorite sides!
Enjoy!

Ciao!

Reference: From Julia Child’s Kitchen 1975 Julia Child

 

 

 

Browning or Saucing? Should You Cook Your Meat Before It Hits The Sauce? Or Go All In?

Don’t mess with my sauce! For those of us who make homemade pasta sauce, more than likely, we are in agreement about one thing: Our sauce is the best sauce. Whether it’s grandma’s recipe, Giada’s recipe, or from the internet ; ), we take possession and will defend our sauce anyday, anytime. Back up.

Ok, maybe too strong.

Sunday Sauce with Homemade Italian Sausage
Sunday Sauce with Homemade Italian Sausage

So many different recipes and ingredients all yield a great sauce! From crushed tomatoes, whole tomatoes, and San Marzano tomatoes, to veggies, meat, and spices, there are many different types of sauce and cooking variations.

I get many questions and comments regarding sauce do’s and dont’s. The latest question is “Should I brown my meat before putting it in the sauce?” Great question!

I don’t brown…but there are great reasons for both methods! Ground meatballs, Italian sausage, pork, or ox tail, can all be put directly into the sauce raw as long as you are cooking the sauce until the meat is cooked. I cook my sauce for approximately 4-6 hours.

Here are 5 observations I have made after trying both methods:

1. I love putting my round meatballs into the sauce and having them come out round! I have tried browning meatballs and it caused some kind of cone head problem. My meatballs ended up like triangles.

I have browned when I didn't have 4-6 hours to cook the sauce! If you don't mind 3-sided meatballs!
I have browned when I didn’t have 4-6 hours to cook the sauce! If you don’t mind 3-sided meatballs!

2. Cooking raw meat in the sauce for 4-6 hours creates the yummy tender tiny bites throughout that surprise our palates.

Cover while cooking on low heat and stir every hour or so.  Take lid off for the last 30 mins to thicken sauce.
Cover while cooking on low heat and stir every hour or so. Take lid off for the last 30 mins to thicken sauce.

3. The carmelaization during browning will help hold together the meat as it cooks in the sauce.

4. Browning adds flavor and texture to the meat.

5. The fat can be drained after browning. Shhhh! (The fat adds and irreplicable flavor!!)

Do you brown or sauce? I would love to hear from you! Please share!
Do you brown or sauce? I would love to hear from you! Please share!

Of course, both methods are great! I encourage you to try them, get creative, and don’t forget to add fresh grated Parm!

Own your sauce!
Ciao!

 

Fish Week Finale: Luke Wholey’s Wild Alaskan Grille!

It is hard to miss the small crowd gathering on the sidewalk as the oysters are being shucked at 2106 Penn Ave in the Strip District. Open garage doors, a long fully stocked bar, undersea cartoons painted on the walls, and warm inviting smiles make Luke Wholey’s restaurant almost impossible to walk by without a little taste.

Luke drew quite the crowd while shucking an obstinate oyster Saturday night.
Luke drew quite the crowd while shucking an obstinate oyster Saturday night.

An avid adventurer and fisherman, Luke Wholey’s dreams exceeded sales and prep work at the family’s Strip District grocery store, Wholey’s. After working on a commercial salmon fishing boat in Alaska, Luke found himself behind a large grill in front of the family grocery store grilling fresh fish for Pittsburgh. As his skills as a chef outgrew the outdoor grill, Luke leased a great spot and Luke Wholey’s Alaskan Grille was born.
http://lukewholey.com

Luke works in his kitchen and actually at one time lived at his restaurant, Luke Wholey's Alaskan Grille.  So passionate about fishing and his dreams, Luke is willing to do what it takes to be successful.
Luke works in his kitchen everyday and actually at one time lived at his restaurant.  So passionate about fishing and his dreams, Luke
is willing to do what it takes to be successful.

After a short meeting with Luke, I knew his restaurant would be the perfect fish week finale! He catches and prepares the freshest seafood in very unique ways. Wild Bill from The Deadliest Catch has frequented the restaurant this summer! The best part is that Luke loves explaining what you are eating, where is comes from, and why he prepares it the way he does. Let’s face it, when it comes to fish, I need solid explanations from an expert :)

Luke chose one of his favorites, a yellowtail collar appetizer as the first bite. I never would have ordered this on a menu myself!

Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet sauce and crisp flavor of the skin!
The Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet eel sauce and crisp flavor of the skin!

My party ordered the Seared Ahi Tuna, the Thai Chili Catfish Bites, and the Lobster Bisque French Fries to start!

All of the dishes are served with a beautiful presentation! I didn't expect that!
Seared Ahi Tuna- All of the dishes are served with a beautiful presentation! What a nice surprise!
Thai Chili Catfish Bites-The layers of flavor were incredible!
Thai Chili Catfish Bites-The layers of flavor were incredible!

The entrees we shared were the Shrimp Volcano, the Crab Stuffed Sockeye Salmon, and the always comfortable Fish ‘N Chips with added fried shrimp and scallops!

Luke's fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!
Luke’s fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!
image
Have you ever seen such a bright and beautiful piece of salmon?

The salmon dish was a beautiful bright color. Luke explained that the bright red flesh color is indicative of the sockeye salmon variety. The adult spawner sockeyes turn a bright red color when migrating.

The Shrimp Volcano as well as the lobster bisque french fries featured the reataurant’s lobster bisque. Delicious, dark, and dippable, the soup did not disappoint!

One of Luke Wholey's Alaskan Grille's most popular entrees, it is also the favorite of the restaurant's maître d, Jerry!
The Shrimp Volcano- One of Luke Wholey’s Alaskan Grille’s most popular entrees, it is also the favorite of the restaurant’s maître d, Jere!

For dessert, Luke Wholey’s Alaskan Grille serves A.Ward’s cheesecakes! A favorite of one of Pittsburgh’s favorites, Christina Aguilera! I was lucky enough to have one of A.Wards limoncello cheesecakes for my birthday this year! Also my favorite!

Visit Luke Wholey’s Wild Alaskan Grille! Prepare to learn something about fish and be wowed by the food! Enjoy!

Ciao!

Luke Wholey’s Wild Alaskan Grille
2106 Penn Ave. in the Strip
http://lukewholey.com