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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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LOBSTER & CRAB GNOCCHI

From: THE CARLTON - Chef Mark Swomley
Primary category: Steel City Chefs

INGREDIENTS:

6oz Jumbo Lump Crab
One 8oz cooked Lobster Tail cut into 1” pieces
One cup chopped fresh Spinach
½ sliced medium size Onion
1 clove of Garlic minced
½ clove Shallot minced
Two cups cooked & chilled Gnocchi
Tomato Vodka Cream (Recipe below)
Salt & Pepper to taste
PREPARATION:
1. In a large sauté pan simmer the sliced Onion in 11/2 oz of Olive Oil until tender
2. Add Garlic, Shallots, Crab & Lobster and sauté for2 to 3 minutes. Stir occasionally.
3. Add Gnocchi and Cream stirring to coat all ingredients. Simmer on Low Heat for 3 minutes.
4. Stir in chopped Spinach and add Salt & Pepper to taste.
5. Serve in bowls. Top with your favorite Shredded Cheese. Parmesan and Gruyere work well.
TOMATO VODKA CREAM
INGREDIENTS:
One Cup diced fresh Tomatoes
One Tsp each – chopped Basil – Thyme – Parsley
½ clove Garlic minced
4oz Ketel One Vodka
One quart Heavy Cream
PREPARATION:
1. Add Tomatoes, Herbs, Garlic and Vodka to a sauce pot.
2. Simmer until Tomatoes are soft and Vodka is almost evaporated. Stir occasionally.
3. Stir in Heavy Cream.
4. Reduce over low flame stirring frequently until Cream coats the back of the spoon.
5. Salt & Pepper to taste.

ingredients(s): shallots, Crab Meat, gnocchi, spinach,

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