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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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MANGO BBQ BIG EYE TUNA W/ SMOKED SCALLOP CEVICHE

From: Sonoma Grill - Chef Kris Beringer
Primary category: Steel City Chefs

Mango BBQ:

2 tablespoons butter
1/2 medium red onion, fine dice
1 jalapeno, fine dice
1.5 cups ketchup (Heinz only!)
3/4 cup Worcestershire sauce
1/2 cup distilled white vinegar
1/4 cup teriyaki sauce
22 ounces Coca Cola
1 teaspoon dry mustard
1 cup diced mango
1/2 tablespoon sea salt
In sauce pan, sweat onion and jalapeno, add all other ingredients, reduce to a simmer, stirring occasionally, puree with hand blender.

Smoked Scallop Ceviche:
4 tablespoons baby smoked scallops
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh chopped cilantro
1 tablespoon small diced red onion
1 tablespoon chopped scallion
1/2 tablespoon small diced jalapeno
1 teaspoon sea salt
1/2 teaspoon fresh black pepper
In stainless bowl, mix all ingredients well...serve immediately.

Watermelon Radish and Soba Noodle Salad:
1/2 large shaved watermelon radish
1 pound cooked soba noodle
1 julienne red pepper
1/2 julienne red onion
1/2 carrot julienne carrot
1/4 cup fresh cilantro
1/4 cup wildflower honey
1/4 cup extra virgin olive oil
1/2 cup fresh lime juice
mix all ingrediants well....serve immediately

Seared Tuna:
4 ounces fresh tuna
1/2 tablespoon sea salt
2 teaspoons fresh pepper
2 tablespoons canola oil

ingredients(s): soba noodle, scallop, jalapeno pepper, cliantro, tuna,

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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