Amels Restaurant, Pittsburgh

 

Celebrated my 70th birthday at Amel’s in Pittsburgh celebrating c

The Venue, Greensburg, PA

 

Enjoyed our evening at The Venue to celebrate Michael's 70th Birthday.  Michael chose the twin lobster tails and I chose the crabcake.  Both were delicious and our server, JP was very pleasant.  Perfect choice for a special occasion.

Tuna Poke Bowl

 

Since I have been enjoying eating poke bowls recently, Michael purchased this beautiful bowl for me from Main Exhibit Gallery & Art Center in Ligonier.  I created this marinated Ahi Tuna Poke Bowl for lunch with cucumbers, radishes, pickled ginger and sesame seeds over a bed of jasmine rice.   Delish!

The Nest, Jeannette, PA

 To celebrate our daughter's birthday, Michael & I went to dinner at The Nest, a family- owned restaurant that has been pleasing diners for over 47 years.  It is renowned for its culinary excellence and fresh seafood dishes, steaks and fine wines.  Michael chose the cold water 10 ounce Lobster Tail and I chose the Jumbo Alaskan King Crab Legs along with a glass of William Hill Chardonnay.   Both entrees were scrumptious!  The atmosphere was pleasant and our server was very friendly, having been with the restaurant for 35 years!  Perfect evening!

DeNunzios Italian Trattoria, Latrobe, PA

 Since indoor dining was permitted once again due to some pandemic restrictions being lifted , we took advantage of enjoying lunch at DeNunzio's Restaurant.  I chose the fresh scallops appetizer:  Seared scallops with spinach, prosciutto and Asiago cheese.  The portion was generous for an appetizer and was scrumptious!  This with a glass of Chardonnay was the perfect lunch on a cold wintery day.

Korean Baby Back Ribs

This evening we dined on Korean Baby Back Pork Ribs.  We purchased the ribs from Leeper's Meats in Donegal, PA.  I prepared them with a marinade of pineapple, soy sauce, onion, garlic, ginger, brown sugar, sesame oil  and water.  The ribs marinated for 4 hours than heated in the oven at 250 degrees for 3 hours basting with the marinade throughout.  The ribs were the most tender we have ever experienced and the marinade was delicious!  I served it with jasmine rice and a salsa of pineapple, orange, jalapeno and lime juice.  Simply scrumptious!

Asian Chicken Salad

Grilled marinated chicken breast served with radishes, pineapple, pickled onions, carrots and cucumber over crispy iceberg lettuce served with a ginger dressing topped with roasted pecans.

Halibut with Spinach, Arugula Salad with Peaches and Cherries

This evening's meal was an easy roasted halibut with roasted lemons and served with an arugula, spinach salad with peaches and balsamic cherries and roasted pecans.  Healthy and tasty!

Banana Bread French Toast

I was inspired by Chef Patrick Connolly to make my version of his banana bread French toast with peanut butter mousse.  I baked a loaf of gluten free zucchini banana bread with pecans yesterday.  This morning I made French Toast with the banana bread and served it with a peanut butter mousse of whipped heavy cream, mascarpone cheese, peanut butter, sugar, salt and vanilla.  I topped that with cinnamon maple syrup and garnished with bruleed banana slices.  This was too good!

Shrimp and Pineapple Fried Rice

Zucchini Pizza Crust

I used to love to go to Bud Murphys in Connellsville, PA to get a take and bake pizza and enjoy a beer while we waited for our order.  But a Celiac diagnosis ended that so I discovered an alternative - Zucchini Crusted Pizza on Delish.com.
https://www.delish.com/cooking/recipe-ideas/recipes/a58080/zucchini-pizza-crust-recipe/

I was surprised how much I enjoyed the gluten free pizza.  I've tried it with pizza sauce, pepperoni and roasted red peppers as well as one with spinach and feta.  Both were great!  I even discovered a gluten free beer:  Gluttonny! 

Pasta with Mushrooms and Cheese

A small portion of a rich pasta dish with cheeses and assorted mushrooms a satisfying and pleasing dish.  The sauce was made with butter, mushrooms, cream, gruyere and parmesan cheese along with a little pasta water. Chives garnished the gnocchi.   I served mine over gluten free gnocchi and it was wonderful!

Orange Habanero Pork Chops

This evening's dinner was inspired by Jeff Mauro of #The Kitchen on the Food Network. It was prepared with pork chops purchased from Leepers Market, our local farm market. The pork glaze was made of orange marmalade, dried apricots, ginger, soy sauce, garlic, orange zest and habanero. The pork was glazed and gilled.   It was served with a relish of fresh mint, granny smith apple, bell pepper, scallion, lime zest and juice and the reserved glaze.

Peach Caprese Salad with Balsamic Cherries

This was a delicious twist to a traditional Caprese Salad that I made on a warm Spring evening.   Ripe peaches were halved and pitted and cut into slices.  I layered the peaches and and topped with a relish made of cherries, balsamic reduction, olive oil, shallot and salt and pepper.  I added Prosciutto and Baratta Cheese and fresh basil over the top.