Summer Dining Guide 2024

SUMMER DINING GUIDE 2024

2 ESSEX MEDIA GROUP DINING GUIDE 2024
By Linda Gassenheimer
Tribune News Service
Quick Fix: Steak Fajita Pizza
Here’s a delicious fusion of Tex-
Mex and Italian cuisines. I topped my
homemade pizza with steak flavored with
fajita spices. For an easy pizza crust, I use
a ready-to-bake thin pizza crust such as
Pillsbury pizza crust. It easily unrolls to
a thin crust which fills the kitchen with a
fresh dough aroma.
A tip for a crisp bottom on the pizza is
to place a baking sheet in the oven while
it preheats. Then put the dough on the
heated sheet. Salsa coats the dough. The
heat is up to you. Use a spicy salsa if you
like it really hot.
HELPFUL HINTS:
You can use a readymade pizza base
instead of refrigerated dough. It will save
time. Omit the first 5 minutes of cooking
the dough on its own.
Any type of onion can be used.
Any type of Mexican-style shredded
cheese can be used.
COUNTDOWN:
1. Preheat oven to 450 degrees.
2. Prepare all ingredients.
3. Unroll dough onto the counter.
Steak Fajita Pizza.
TNS PHOTO | LINDA GASSENHEIMER
4. Complete recipe.
SHOPPING LIST:
To buy: 1/2 pound grass fed skirt
steak, 1 bottle chili powder, 1 bottle garlic
powder, 1 can olive oil spray, 1 green bell
pepper, 1 red onion, 1 small container
coarse cornmeal, 1 8-ounce container
ready-to-bake thin crust pizza dough (such
as Pilsbury), 1 jar mild chunky salsa and
1 package shredded reduced-fat Monterey
Jack cheese.
Steak Fajita Pizza
5. Recipe by Linda Gassenheimer
6. 2 teaspoons chili powder
7. 2 teaspoons garlic powder
8. 1/2 pound grass fed skirt steak
9. Olive oil spray
10. 1 cup green bell pepper sliced
11. 1 cup sliced red onion
12. 1/4 cup coarse cornmeal
13. 8 ounce ready-to-bake thin crust
pizza dough (such as Pillsbury)
14. 1 cup mild chunky salsa
15. 1/2 cup shredded reduced-fat
Monterey Jack cheese
Preheat oven to 450 degrees. Place a
baking sheet on the middle shelf of the
oven. Spread chili powder and garlic
powder on both sides of the steak. Rub
them in with a spoon. Heat a large
nonstick skillet over medium-high heat
and spray with olive oil spray. Add
the steak, onion and green bell pepper.
Saute 1 minute. Turn steak over and
saute another minute. Remove steak to a
cutting board to rest. Continue to saute
the green pepper and onion for 5 minutes.
While the steak rests and vegetables
continue to saute, spread the cornmeal
over a countertop. Unroll the pizza dough
according to package instructions onto the
cornmeal. Spread the dough out to make
an even dough base. When the oven is at
temperature Remove the baking sheet and
using two large spatulas carefully add the
pizza dough to the tray. Return the tray
with the dough to the oven for 5 minutes.
Remove the tray and spread the dough
with the salsa. Slice steak into small
pieces, about 1/4 to 1/2 inch. Spread steak,
onion and green pepper evenly over the
pizza. Sprinkle the Monterey Jack cheese
on top. Return the baking tray to the oven
and bake 5 minutes. Remove the tray and
cut the pizza into 4 pieces and serve on 2
dinner plates.
Yield 2 servings
Per serving: 641 calories (29 percent
from fat), 20.3 g fat (7.5 g saturated, 6.6
g monounsaturated), 90 mg cholesterol,
42.4 g protein, 77.1 g carbohydrates, 6.2 g
fiber, 1596 mg sodium.
Linda Gassenheimer is the author of over
30 cookbooks, including her newest, "The
12-Week Diabetes Cookbook." Listen to
Linda on www.WDNA.org and all major
podcast sites. Email her at Linda@
DinnerInMinutes.com.)

DINING GUIDE 2024 ESSEX MEDIA GROUP 3
StatePoint
Real smoke flavor elevates classic summer grilling dish
From patriotic holidays to park side
barbecues to casual weeknight dinners,
you can elevate your grilling game this
summer with premium ingredients, and
some culinary inspiration.
To help you get started, Bear Mountain
BBQ, maker of 100% all-natural
hardwood pellets for pellet grills and
smokers, has asked two of their favorite
chefs to share new takes on grilling
classics.
First up are these loaded, smoky
Elote Hot Dogs, brought to you by Bear
Mountain ambassador, Meiko Temple:
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 8 hot dogs
Ingredients
• 1/3 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon tajin seasoning
• 1 teaspoon Cholula hot sauce
(optional)
• 4 ears corn, husks removed
• 2 tablespoons unsalted butter, melted
• 1/3 cup chopped cilantro
• 1/3 cup grated Cotija cheese (option:
grate additional for garnish)
• 1 clove garlic, minced
• 1/4 teaspoon chili powder, garnish
• 8 jumbo hot dogs, butterflied
• 8 hot dog buns
• Bear Mountain BBQ’s Chef’s Choice
Pellets, available exclusively at Walmart
Instructions
1. In a large bowl, whisk together
mayonnaise, lime juice, tajin seasoning
and hot sauce. Refrigerate until ready for
use.
2. Preheat grill or smoker to 375
degrees F with pellets. Clean and oil
cooking grates.
3. Remove husk and silk from corn
cobs. Brush with melted butter.
4. Place corn on the grill over direct
heat. Open flame broiler plate and rotate
regularly to char all sides.
5. Transfer corn to the side of indirect
heat every 5 minutes for approximately
The Elote Hot Dog.
15 minutes.
6. Remove from grill. Let cool.
7. Use a sharp knife to slice off kernels.
8. With a sharp knife, make a
lengthwise cut along the top of each hot
dog. Don’t cut all the way through. You
want the hot dog to remain in one piece,
creating a butterfly-like shape.
STATEPOINT PHOTO | MEIKO TEMPLE
9. Grill hot dogs over indirect heat for
2 to 3 minutes per side.
10. To the chili lime mayo bowl, add
grilled corn, Cotija cheese, cilantro and
garlic. Toss to make the elote. Place hot
dogs into buns cut side up. Add elote into
the center cut. Garnish with additional
cheese and chili powder. Enjoy!

4 ESSEX MEDIA GROUP DINING GUIDE 2024
Make any night date night with this riff on steak frites
By Meredith Deeds
Tribune News Service
Years ago, when my kids were little, my
husband and I made sure we had a special
night together at least once a week. We called it
Champagne Friday, and even though we didn't
drink champagne (we usually opted for a more
budget-friendly alternative), we always tried
to make a nice meal to enjoy together after the
kids went to bed.
One of our favorites was the French bistro
classic steak frites.
It's a simple dish, just steak and fries, but
one usually reserved for eating out. Since going
out wasn't in the cards back then, making the
dish at home was the next best thing.
While pan searing a steak is a fairly
straightforward process, the "frites" are a little
more involved as they require deep-frying the
potatoes, not just once, but twice, in order to
achieve the perfect crispiness.
The dish is often served with a bearnaise
sauce, which can be a little tricky, especially if
you're only cooking for two.
Bearnaise sauce is a close cousin of
hollandaise. It typically starts with shallots,
fresh tarragon and white wine vinegar. Copious
amounts of melted butter are then whisked into
the mixture until a rich, creamy sauce is created.
I've simplified the dish over the years while
still keeping the essential elements.
For the potatoes, I switched from the doublefried
skinny French fries, which can be easy to
burn, to easier-to-work-with chunky pieces.
To create an ultra-crispy crust without
the need for double frying, the potatoes are
parboiled with baking soda. That trick softens
and breaks down the exterior of the potato,
allowing a thick crust to develop during frying
while keeping the inside fluffy.
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Chunky french fries are easier to work with.
In place of a bearnaise sauce, I've
incorporated its signature tangy flavor and faint
aroma of anise by mixing chopped tarragon
and a touch of vinegar into a quick and easy
compound butter that melts into a lovely sauce
on top of the warm steak.
The combination of golden brown, crispy
potatoes, perfectly pan-seared steak and a rich
buttery sauce is sure to make any night feel like
date night, with or without the champagne.
Date Night Steak and Crispy Potatoes
Serves 2.
A twist on steak frites, this flavorful version
of meat and potatoes does have a couple steps,
but they're easy to do and worth the effort for
a date night or any other night. From Meredith
Deeds.
For the potatoes:
• 1 1/4 lb. russet potatoes, peeled and cut
into 1-in. pieces
• 1/2 tsp. baking soda
• 1/2 tsp. salt, plus more for sprinkling
• 3 c. vegetable oil
For the steaks:
• 2 steaks (10 to 12 oz. each, about 1 in.
thick), such as New York strip, boneless rib-eye
or top loin
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. salted butter, room temperature
• 2 tsp. finely chopped Italian parsley
• 2 tsp. finely chopped tarragon
• 1/2 tsp. white wine vinegar
TNS PHOTO | JUAN MOYANO
Directions
Bring 8 cups water to boil in large saucepan
over high heat. Add potatoes and baking soda.
Return to boil and cook for 2 minutes. Drain
potatoes.
Return potatoes to saucepan and place
over low heat. Cook, stirring once or twice,
until the potatoes are dry, about 30 seconds.
Remove from heat. Sprinkle 1/2 teaspoon salt
over the top of the potatoes and gently stir until
potatoes are roughed up on the outside, about
30 seconds. Transfer potatoes to a baking sheet
to cool.
Heat oil in a large Dutch oven or heavybottomed
saucepan over high heat to 350
degrees. Add all the potatoes (make sure they
are all submerged in oil) and cook, stirring
occasionally, until deep, golden brown and
crispy on the outside and fluffy on the inside,
about 10 to 15 minutes.
Transfer potatoes to a paper towel–lined
wire rack set in rimmed baking sheet. Season
with salt to taste.
While the potatoes are frying, pat steaks dry
and season both sides with 3/4 teaspoon salt and
pepper.
Heat a 10-inch cast-iron skillet over high
heat until very hot, about 2 minutes. Arrange
steaks in skillet and reduce heat to mediumhigh.
Cook until well-browned, about 4 minutes
on the first side. Turn steaks over and cook to
desired doneness, about 2 to 3 minutes more for
medium-rare (125 degrees on an instant-read
meat thermometer). Transfer steaks to a plate
and let rest for 5 minutes.
While the steaks rest, in a small bowl
combine butter, parsley, tarragon and vinegar.
Arrange steaks and potatoes on serving
plates. Top each steak with a dollop of the herb
butter and serve.

DINING GUIDE 2024 ESSEX MEDIA GROUP 5
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6 ESSEX MEDIA GROUP DINING GUIDE 2024
Gyoza is an easy-to-make Japanese comfort food
By Gretchen McKay
Tribune News Service
Rie McClenny grew up in southwestern
Japan with family members who not only
loved to cook but, as the owners of a tearoom
and cafe in their small seaside city, were pretty
darn good at it.
The simple, home-cooked meals her
mother, Yoko, and maternal grandmother,
Kiyoko, prepared for their rural customers,
using seasonal local ingredients and traditional
recipes, were far from fancy. Yet their skillful
mix of salty, sweet, sour and bitter — key
elements in authentic Japanese cuisine — were
rich with umami flavor.
The women were particularly good at
making one beloved Japanese comfort food:
the ground pork- and cabbage-filled, pan-fried
dumplings known as yaki-gyoza.
As McClenny recalls in her first cookbook
"Make it Japanese" (Clarkson Potter, $30),
they were absolute whizzes at folding dough
wrappers around the savory filling to create
tasty bundles that were juicy and tender on the
inside and crispy, golden-brown on the outside.
So good, in fact, that she never felt the urge to
learn to make them herself.
"I enjoyed baking, and also enjoyed
reading recipes in cookbooks and magazines,"
she says from her home in Los Angeles, "but
my mom was such a great cook I didn't feel I
needed to do it."
Instead, she watched her mother for "hours
on end as she folded gyoza faster than my eyes
could follow and never measured ingredients
— one circular pour of soy sauce, a handful of
bonito flakes, a dash of sake," she writes in the
book's intro.
While her mom imparted a few basics
before she left the house to go to university
in Osaka, it wasn't until McClenny landed in
a rural town in West Virginia during a year
abroad that she realized reading about cooking
is a sad substitute for actually doing it.
Also, being away from Japan for so long
made her more aware of her heritage as well as
homesick for her mom's cooking. So pulling
herself up from her non-cooking bootstraps,
she started re-creating those recipes — gyoza
included — using a "mishmash" of three
ingredients found in every Japanese pantry:
soy sauce, sake and mirin.
"There was only one Asian market, so I
used what was available," she says.
She found herself compromising once
again with ingredients in her chase to conjure
the flavors of her childhood during a postcollege
job at Disney World's Japan Pavilion in
Orlando, Florida. But at least she was honing
her skills as a cook, which would prove useful
in her next job working for a Japanese culinary
school.
When the school asked her to open a
patisserie cafe in New York in 2007, it proved
to be a turning point in her career. Being
surrounded by ambitious people who were
following their dreams, she realized it was
now or never.
"I just thought the food industry was so
interesting," she says, "so I started learning
more and more. Students were so passionate
about restaurants and bakeries."
At age 33, she enrolled at the French
Culinary Institute (now the Institute of
Culinary Education), thinking she might
become a food stylist. She had so much
fun and loved cooking so much that, after
graduating, she became a chef instead, moving
to Los Angeles with her husband to work as a
chef at two Santa Monica restaurants.
She cooked professionally for three years
before burning out one night after working
more than 300 meals. Deciding that a food
media job would be less stressful (but still
fun), in April 2016 she applied for a position as
a recipe developer at Tasty Japan, the Japanese
edition of BuzzFeed's food media brand Tasty.
Three months later, she was hired as a
full-time video producer and she soon was also
appearing in videos on YouTube for BuzzFeed,
though she admits to being very self-conscious
about her English skills and Japanese accent.
"But the more I did it, the more I realized
people didn't care so much," she says. "They
just want to learn how to cook. They are not
learning English from me, but Japanese culture
and food from a person from Japan."
Despite the long hours to get there, she
says, "it was exhilarating to finally pursue
what I loved."
Showcasing the beauty of Japanese cuisine
on camera made her realize she wanted to
show that "Japanese home cooking can be for
everyone." So when a publisher reached out to
her in 2021 to do a cookbook, she said yes, and
started writing that same year, drawing on the
nourishing food her mom cooked throughout
her childhood for inspiration.
"There are a lot of Japanese cookbooks,
but I wanted one [that focused] on very
approachable Japanese cooking, where you
can make it if you have some of the basic
items," she says of the book, which took two
years to complete.
As she discovered in West Virginia so
many years ago, with salt from soy sauce,
acidity from sake and sweetness from mirin,
"you can basically cook anywhere."
While some of her offerings require time,
many of the dishes in "Make it Japanese" will
easily come together on a busy weekend night.
Most recipes are based on food she grew up
eating or learned to cook once she moved
to the U.S., using ingredients you can get at
any Trader Joe's or Whole Foods instead of a
specialty store.
Geared to those new to Japanese cooking,
TNS PHOTO | SEBASTIAN FOLTZ/PITTSBURGH POST-GAZETTE
The Post-Gazette’s Gretchen McKay shows the process for making Japanese
gyoza, at her home in Ben Avon.
the book also includes instructions on how to
stock a Japanese pantry and has a short chapter
on essential Japanese cooking tools.
It's not only very traditional, she says,
but demonstrates exactly how she cooks at
home. That includes a step-by-step recipe for
her mother's gyoza that discloses the secret
ingredient that makes them so incredibly tasty
— nira, or garlic chives. (They're also known
as Chinese leeks.)
"You definitely don't want to go on a
date after eating them. They're so stinky,"
McClenny says with a laugh.
Eaten in Japan since ancient times, the
long, grass-like blades are more pungent and
garlicky than regular chives. In addition to
dumplings, they're a go-to flavor-booster for
everything from soup to kimchi, stew to green
onion pancakes, after trimming off the root end
and white tips.
Her mom's recipe also includes seasoning
the ground pork filling with grated ginger,
soy sauce and sake and adding fresh shiitake
mushrooms and lots of finely chopped cabbage
for a bit of silky heft. "But every home has a
different recipe," she says.
She also makes the gyoza with a lacy,
crispy crust on the bottom called "wings,"
or hane in Japanese — created by adding
a cornstarch slurry to the pan while the
dumplings are steam-frying. They're served,
with golden-brown aplomb, upside down on
the plate, with a dipping sauce made from soy
sauce, rice vinegar and sesame and chili oils.
While gyoza originated in China, where
they are called jiaozi, they're actually very
different, says McClenny. For starters, Chinese
potstickers boast a thicker dough. They're also
boiled, whereas "when we say 'gyoza,' we
usually mean pan-fried."
Though you can (and just might) make
a meal of them, gyoza in Japan are almost
always a side dish, says McClenny. They're
also made with super-thin premade wrappers
in Japanese homes because they're easy to find
in any grocery store. Plus, a recipe makes so
many of them, and stuffing and folding the
dumplings just so — gathered on one side
and flat on the other — takes time. So why
complicate matters by adding homemade
dough to the equation?
That said, even with premade wrappers, it
might take beginners a lot of practice before
their fingers develop the requisite muscle
memory to fill, fold and pleat at a record pace.
"But don't stress," says McClenny. "It's
just practice. Channel your inner grandmother
or mother, try your best and, if it doesn't look
great, it still tastes good anyway."
Her one tip is to go kind of skimpy on the
filling, with less than a tablespoon. "You feel
like you want to fill a lot, but if you overfill it
GYOZA, continued on page 7

DINING GUIDE 2024 ESSEX MEDIA GROUP 7
GYOZA, continued from page 6
will come out."
Once you get the hang of it, you'll find
gyoza are incredibly fun to make, even if
they're not perfect.
"It's just home cooking," says McClenny.
"Your family won't judge you. They'll be
impressed you're making [dumplings] from
scratch."
Gyoza with Crispy 'Wings'
PG tested
For the prettiest pleats, be careful not to
overfill the wrappers. Adding a little cornstarch
slurry to the pan while cooking the dumplings
will create a lacy, crispy crust on the bottom
called "hane" — Japanese for wings.
Unless you're an overachiever, don't worry
about making dough from scratch for these
pan-fried dumplings. Even in Japan, most
home cooks use premade wrappers, which you
can find in any Asian market.
Japanese gyoza are meant to be very
garlicky, so if you can't find nira chives at your
local Asian market, use the same amount of
scallions or chives, but also add 2 grated garlic
cloves to the filling.
For dipping sauce
1. 1/4 cup soy sauce
2. 1/4 cup rice vinegar
3. 1 tablespoon toasted sesame oil
4. 1 teaspoon chili oil
For filling
1. 8 ounces ground pork
2. 1 cup finely chopped green cabbage
(about 3 ounces)
3. 3/4 cup finely chopped nira chives
(about 1 1/2 ounces)
4. 1/4 cup finely chopped fresh shiitake
mushrooms (about 3/4 ounce)
5. 1/2 teaspoon finely grated fresh ginger
6. 1 1/2 teaspoons soy sauce
7. 1 1/2 teaspoons toasted sesame oil
8. 1 1/2 teaspoons sake
9. 1/2 teaspoon kosher salt
10. 1/2 teaspoon freshly ground black
pepper
For dumplings
1. Cornstarch or potato starch
2. 35-40 gyoza wrappers
3. 2 teaspoons neutral oil, such as canola
or grapeseed
4. Kosher salt
5. Toasted sesame oil
6. Make dipping sauce
In small bowl, whisk together soy sauce,
vinegar, sesame oil and chili oil. The sauce will
keep in an airtight container in the refrigerator
for up to 3 weeks.
Make filling
In a large bowl, combine ground pork,
cabbage, nira chives, shiitake, ginger, soy
sauce, sesame oil, sake, salt and pepper. Using
your hands, mix well to combine.
Make dumplings
Dust a baking sheet with cornstarch. Fill a
small bowl with water.
Place a gyoza wrapper in the palm of your
nondominant hand. Using the other hand,
place a scant 1 tablespoon filling in the center
of the wrapper.
Dip your fingers in water and lightly wet
one half of the wrapper's rim. Fold the wrapper
in half.
Using your fingertips, pleat only the top
half of the wrapper, pressing against the
bottom half to seal the gyoza. (The bottom half
of the wrapper remains flat; you only fold one
side of the wrapper.)
Place gyoza on the prepared baking sheet.
Repeat with the remaining wrappers and
filling. Sprinkle with more cornstarch if the
gyoza seem to be sticking together. Uncooked
gyoza will keep in the freezer in a resealable
plastic freezer bag for up to 3 months.
In a 10-inch nonstick skillet with a lid, heat
2 teaspoons neutral oil over medium heat. Add
enough gyoza to fit in a single layer (about 12),
arranging them in a circular pattern.
Cook until slightly golden on the bottoms,
1-3 minutes.
In a small bowl or measuring cup, combine
1/3 cup water, 1 1/2 teaspoons cornstarch and
a pinch of salt. Pour cornstarch mixture into
the skillet.
Cover with lid and steam the gyoza until
most of the water has evaporated, 6-8 minutes.
Uncover and continue cooking until the
water has completely evaporated and the
cornstarch has thickened to a gel-like web at
the bottom of the skillet, about 2 minutes.
Drizzle some sesame oil around the edges
of the gyoza. Increase the heat to mediumhigh
and cook, uncovered, until the cornstarch
dissolves and dries, forming "wings" that are
lacy and crispy, 2-4 minutes. Remove skillet
from heat and let the gyoza rest in the skillet
until any bubbling subsides, 1-2 minutes.
Using chopsticks or a spatula, loosen the
"wings." Place a large plate on top of the
gyoza. Flip the skillet upside down to invert
the gyoza onto the plate. Wipe the skillet clean
and repeat with remaining gyoza.
Serve hot with dipping sauce.
Serves 6-8.
— "Make it Japanese: Simple Recipes for
Everyone" by Rie McClenny (Clarkson Potter
$30)
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8 ESSEX MEDIA GROUP DINING GUIDE 2024
Quick Fix: Chicken Milanese with Spaghetti Pomodoro
By Linda Gassenheimer
Tribune News Service
Bring a taste of Italy to your table with
this quick and easy dinner. Thin chicken
cutlets with a light, crisp coating is a winner.
The thin cutlets take less than 5 minutes to
cook. They’re finished off with some capers
and lemon juice. I serve them with spaghetti
and tomato sauce, Spaghetti Pomodoro.
HELPFUL HINTS:
Any type of pasta sauce can be used. Look
for one that has reduced sodium.
Any style of long pasta such as linguine,
fettucine or spaghettini can be used.
COUNTDOWN:
1. Place water for pasta on to boil.
2.
3. Prepare all ingredients.
4.
5. Start pasta cooking.
6.
7. Make chicken dish.
8.
9. Complete pasta dish.
SHOPPING LIST:
To buy: 3/4 pound chicken cutlets, 1
container plain panko breadcrumbs, 1 small
piece Parmesan cheese, 1 bottle ground
oregano, 1 small bottle capers, 1 lemon, 1
bunch fresh basil, 1 package spaghetti and 1
bottle reduced-sodium pasta sauce.
Staples: olive oil, egg, salt and black
peppercorns.
Chicken Milanese
Chicken Milanese with Spaghetti Pomodoro.
1 lemon cut into wedges
Sprinkle the capers over the chicken.
TNS PHOTO | LINDA GASSENHEIMER
Salt and freshly ground black pepper
Recipe by Linda Gassenheimer
3/4 pound chicken cutlets
1/4 cup plain panko breadcrumbs
2 tablespoons freshly grated Parmesan
cheese
2 teaspoons ground oregano
Salt and freshly ground black pepper
1 egg, slightly beaten
2 teaspoons olive oil
1 tablespoon capers
Place chicken cutlets on a cutting board
and cover with plastic wrap. Pound the
cutlets flat to 1/4 inch thick with a meat bat or
heavy skillet. On a plate, mix panko crumbs,
Parmesan cheese, oregano and add salt and
pepper to taste. In a small bowl, slightly beat
egg with fork. Dip the chicken cutlets into the
egg and then into the panko crumb mixture,
making sure both sides are covered. Heat oil
in a large nonstick skillet over medium-high
heat and add the cutlets. Cook 2 minutes,
turn over and cook second side 2 minutes. A
meat thermometer should read 155 degrees.
Divide the cutlets between 2 dinner plates and
squeeze juice from the lemon wedges on top.
Yield 2 servings.
Per serving: 359 calories (34 percent
from fat), 13.5 g fat (3.4 g saturated, 4.8 g
monounsaturated), 223 mg cholesterol, 44.9 g
protein, 11.8 g carbohydrates, 1.2 g fiber, 404
mg sodium.
Spaghetti Pomodoro
Recipe by Linda Gassenheimer
4 ounces spaghetti
1 cup reduced-sodium pasta sauce
1/4 cup fresh basil leaves, torn into small
pieces
Bring a large saucepan 3/4 full of water
to a boil. Add the spaghetti and cook for 9-10
minutes or according to package instructions.
Remove 1/4 cup pasta water to a bowl. Drain
the spaghetti and add to the bowl with the
pasta sauce. Add the basil and salt and pepper
to taste. Toss well. Divide into 2 portions and
serve with the Chicken Milanese.
Yield 2 servings.
Per serving: 277 calories (9 percent
from fat), 2.8 g fat (0.4 g saturated, 0.6 g
monounsaturated), 3 mg cholesterol, 9.3 g
protein, 53 g carbohydrates, 4.2 g fiber, 42
mg sodium.

DINING GUIDE 2024 ESSEX MEDIA GROUP 9
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10 ESSEX MEDIA GROUP DINING GUIDE 2024
By Linda Gassenheimer
Tribune News Service
A sweet and tangy sauce goes perfectly
with the fish fillets in this quick stir-fried
dinner. I added snow peas and red bell
pepper along with microwaveable brown
rice to complete this easy meal.
Here’s a tip for best stir-frying. Make
sure your wok or skillet is hot and the oil
sizzling before adding the ingredients.
Once they are added let them sit for a
few seconds. This gives the oil a chance
to regain the heat after adding the cold
ingredients.
Quick Fix: Ginger Soy Stir-Fried Fish
HELPFUL HINTS:
Any type of fish fillet such as grouper,
mahi mahi or snapper can be used instead
of tilapia.
Four garlic cubes can be used instead
of minced garlic.
Use the edge of a spoon for a quick
way to peel ginger.
COUNTDOWN:
Prepare all ingredients.
Ginger Soy Stir-Fried Fish.
TNS PHOTO | LINDA GASSENHEIMER
Make rice and divide between two
dinner plates.
Complete recipe.
SHOPPING LIST:
To buy: 1 package microwaveable
brown rice to make 1 1/2-cups cooked,
3/4 pound tilapia or other white fish fillet,
1 container corn starch, 1 container nosalt-added
chicken broth, 1 small bottle
reduced-sodium soy sauce, 1 bottle sesame
oil,1 container minced garlic, 1 piece fresh
ginger, 1 bunch scallions, 1 package snow
peas and 1 red bell pepper.
• Staples: sugar, salt and black
peppercorns.
• Ginger Soy Stir-fried Fish
• Recipe by Linda Gassenheimer
• Microwave brown rice to make 1
1/2 cups cooked
• 3/4 pound tilapia or other white
fish filet, cut to 2 inch pieces
• 1 1/2-tablespoons cornstarch,
divided use
• Salt and freshly ground black
pepper
• 1/4 cup no-salt-added chicken
broth
• 2 teaspoons reduced-sodium soy
sauce
• 2 tablespoons sesame oil, divided
use
• 2 teaspoons sugar
• 2 teaspoons minced garlic
• 2 tablespoons sliced ginger
• 2 scallions sliced
• 1 cup snow peas
• 1 cup sliced red bell pepper
Microwave brown rice according to
package instructions. Measure 1 1/2-cups
and save any remaining rice for another
meal. Divide the rice in half and place
on two dinner plates. Place 1 tablespoon
cornstarch on a plate. Cut fish into 2-inch
pieces and sprinkle with salt and pepper.
Toss fish with cornstarch making sure all
sides are coated. Set aside. Mix broth,
soy sauce, 1 tablespoon sesame oil,
sugar, minced garlic and remaining 1/2
tablespoon cornstarch together in a small
bowl. Heat the remaining 1 tablespoons
sesame oil in wok or large skillet. Add
the ginger, half the scallions, snow peas
and red bell pepper. Stir-fry for 1 minute.
Add the fish and stir-fry 1 minute, making
sure all sides of the fish touch the bottom
of the pan. Pour in the sauce and cook
for 1 minute. Remove from heat. Divide
into two portions and spoon over the rice.
Sprinkle with the remaining scallions.
Yield 2 servings.
Per serving: 535 calories (31 percent
from fat), 18.2 g fat (3.7 g saturated, 7.1
g monounsaturated), 84 mg cholesterol,
41.1 g protein, 52.9 g carbohydrates, 4.9 g
fiber, 280 mg sodium.

DINING GUIDE 2024 ESSEX MEDIA GROUP 11
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12 ESSEX MEDIA GROUP DINING GUIDE 2024
Winner, winner, saucy chicken dinner
By Beth Dooley
Tribune News Service
Here are two great reasons to cook
chicken thighs in a heavy skillet: the crisp
skin and the fabulous fat it leaves behind.
That fabulous fat is the base for a lush
sauce that has endless variations; using
this method, you'll never eat the same dish
twice.
The only things you need are a heavy
skillet, quality chicken and patience.
First, cast iron is perfect because it will
distribute the heat evenly and help keep
the chicken skin from burning. It also
ensures that the meat cooks slowly and all
the way through.
For the chicken, please choose one
that's free-range, or pastured. These
healthy birds are free from antibiotics and
have been raised outside in fresh air. Their
thighs are meatier and tastier, and the
meat is high in omega-3 fatty acids and
vitamins.
Take your time when cooking skin-on
chicken in a skillet. Keep the heat low and
an eye on the pan. You want the skin to
turn a lovely deep brown while it releases
the fat that will baste the meat so it
becomes tender and succulent. Do not try
to sear the chicken as you would a steak or
thinner skinless, boneless, chicken breasts.
The fun is in deciding how to season
the sauce. The fats and juices will impart
that rich chicken-y flavor and are perfect
for sizzling up whatever you toss into
the skillet — vegetables, sliced citrus,
fruit, tangy, hot, savory, sweet, umami.
In today's recipe, we used a fruit jam and
stone-ground mustard.
To finish the dish, add cooked or
canned beans, rice, pasta or whole grains
right into the pan before plating; or just
serve with hunks of crusty rustic bread.
Dinner in one; dinner is done!
Skillet Chicken in Jammy Sauce
Serves 4.
Be patient as you cook the chicken in a
heavy skillet over low heat. Allow time for
the skin to become super crisp and render
all that luscious fat. Then, toss sliced
onion and garlic cloves into the skillet to
caramelize, add a little wine for deglazing,
and a spoonful or two of fruit jam (cherry,
TNS PHOTO | DREAMSTIME
Cooking chicken thighs in a heavy skillet leaves behind crisp skin and the fabulous fat. That fabulous fat is the base for a
lush sauce that has endless variations; using this method, you'll never eat the same dish twice.
here) mixed with mustard, for a sweetrough
sauce. Serve with hunks of rustic
bread. From Beth Dooley.
• 1/2 c. fruit jam of choice (cherry,
apricot, orange marmalade, etc.)
• 1 tbsp. coarse Dijon mustard, or more
to taste
• 2 to 2 1/2 lb. bone-in, skin-on chicken
thighs, about 4 to 6
• Salt and freshly ground black pepper
• Olive oil
• 1 small sweet onion, thinly sliced
• 2 cloves garlic, peeled
• 1/2 c. dry white wine or stock
Directions
In a small bowl, whisk together the jam
and mustard and set aside.
Pat the chicken dry and season
generously with salt and pepper. Film
a heavy skillet with the oil and set over
medium heat. When the oil begins to
ripple, add the chicken, skin side down,
pressing it into the pan. When the skin
is a deep brown, after about 8 minutes,
and most of the fat is rendered, use tongs
to flip the chicken over and continue to
cook through, about 10 to 12 minutes.
(The chicken is cooked when a meat
thermometer inserted into the thickest part
of a thigh registers 165 degrees).
Use the tongs to transfer the chicken
to a plate. Add the onion and garlic to the
pan and cook, stirring, until caramelized,
about 2 to 5 minutes. Whisk in the wine
and cook until the liquid is reduced by
about half. Return the chicken and coat
with the jam mixture allowing some
to drip into the pan, cooking until the
chicken is nicely glazed. Serve with
additional sauce passed on the side.

DINING GUIDE 2024 ESSEX MEDIA GROUP 13
By Linda Gassenheimer
Tribune News Service
As springtime temperatures fluctuate, so
do our moods and patience with trying to
plan meals.
One day we're throwing open the
windows, firing up the grill and declaring
it "almost summer," only to be humbled by
near-freezing temperatures and thoughts of
chili and slow cookers the next. Consider
these salads your middle ground.
Too early and chilly for meals of delicate
greens, but past the point of craving the
warmth of pot roast and potatoes, hearty
salads are the answer when you're looking
for meals that are filling without being
heavy. These recipes, from a crop of new
cookbooks, borrow from global flavors —
Asian, Greek and Middle Eastern — to
provide a solid start to salad season.
Spicy, peanutty chicken brings heat and
simplicity to an herb- and vegetable-filled
dish, with sweet mango and crunchy peanuts
thrown in for sweetness and texture. Quinoa
is dressed with all the familiar, vibrant
Greek flavors and toppings for a satisfying
meatless meal. And get all the warming
flavors of chicken shawarma but in salad
form, no flatbread required (although we
wouldn't be opposed to having it alongside).
A hearty salad to kick off salad season
Before long, shoulder season will give
way to summer, and we'll be ready for even
lighter fare, like tossed salads and pasta
salads. Until then, fill up with these three
simple salads and savor the season — and
whatever curveballs it throws our way.
Hearty Green Salad with Spicy
Peanut Chicken
Serves 4.
This peanutty, vegetable-packed spicy
chicken salad is an easy meal to toss
together. Start by quick-pickling shallots
and serrano chiles. Some of the brine goes
into a vinaigrette to dress the greens, the
rest goes into a thick, creamy spicy peanut
dressing to coat the other components. The
chicken adds heft while peanuts give crunch,
and a garnish of Thai basil and mint gives
herby freshness. We like to use poached
chicken, but store-bought rotisserie chicken
works, too. The shallot and serrano can be
refrigerated in the pickling liquid for up to a
week. From "The Complete Beans & Grains
Cookbook," by America's Test Kitchen
(2024).
TNS PHOTO | RENATE MICALLEF/DREAMSTIME
Asian, Greek and Middle Eastern flavors can provide a solid start to salad season.
• 1/2 c. unseasoned rice vinegar
• 2 tbsp. sugar
•1 1/2 tsp. table salt
• 2 shallots, sliced thin and separated into
rings
• 2 serrano chiles, stemmed, halved,
seeded, and sliced thin crosswise
• 12 oz. Broccolini, trimmed and cut into
1‐in. lengths
• 1/2 c. creamy peanut butter
• 2 to 3 tbsp. Asian chili-garlic sauce
• 4 tsp. fish sauce
• 1 clove garlic, minced
• 1 small head napa cabbage, halved,
cored, and sliced thin (9 c.)
• 2 c. watercress, torn into bite-size
pieces
• 1/2 c. fresh Thai basil leaves
• 1/2 c. fresh mint leaves
• 2 mangos, peeled, pitted, and cut into
1/2‐in. pieces
• 2 carrots, peeled and shredded
• 2 c. cooked chicken, shredded into bitesize
pieces
• 1/2 c. dry-roasted peanuts, finely
chopped
Directions
Microwave vinegar, sugar, and salt in
small bowl until simmering, about 1 minute.
Stir in shallots and serranos and let sit,
stirring occasionally, until shallots are pink
and slightly softened, about 20 minutes.
Using slotted spoon, transfer shallots and
serranos to large plate, leaving liquid in
bowl.
Combine Broccolini and 1/4 cup water
in medium bowl. Cover and microwave
until crisp-tender, 1 1/2 to 2 minutes. Using
slotted spoon, transfer broccolini to plate
with shallot and serrano. Discard water. In
now-empty bowl, whisk 1/4 cup pickling
liquid, peanut butter, chili-garlic sauce, and
1/2 cup water until smooth. Set aside.
In a large bowl, whisk together fish
sauce, garlic and remaining pickling liquid.
Add cabbage, watercress, Thai basil and
mint and toss to combine. Season with salt
and pepper to taste, then distribute evenly
among 4 shallow serving bowls. Sprinkle
each salad with pickled shallot and serrano.
Arrange broccolini, mango and carrot in
piles over top of greens. Drizzle 1/4 cup
reserved peanut dressing over vegetables
and mango in each bowl. Add chicken to
remaining reserved peanut dressing and
stir to coat evenly. Divide chicken among
salads, then sprinkle with peanuts. Serve.

14 ESSEX MEDIA GROUP DINING GUIDE 2024
By Linda Gassenheimer
Tribune News Service
Do you love mac and cheese? It’s a
favorite dish for many of us. Here’s a
light version with springtime vegetables:
asparagus, yellow squash and zucchini.
Sharp cheddar cheese finishes this
colorful and tasty dish. It’s a quick,
vegetarian meal. Frozen chopped or diced
onion is used for speed. I keep a package
on hand to use in quick recipes.
Quick Fix: Mac and Cheese Primavera
HELPFUL HINTS:
If using thick asparagus, cook the dish
2 minutes longer.
Any type of onion can be used instead
of frozen chopped onion.
COUNTDOWN:
Prepare ingredients.
Make the recipe.
SHOPPING LIST:
To buy: 1 container fat-free, fat-free,
no-salt-added vegetable broth, 1 onion, 1
Mac and Cheese Primavera.
• 2 1/2 cups fat-free, no-salt-added
• Salt and freshly ground black
TNS PHOTO | LINDA GASSENHEIMER
bottom of the skillet. Check macaroni to
small yellow squash, 1 small zucchini, 1
vegetable broth
pepper
make sure it is cooked. Add cayenne and
bunch asparagus 1 box elbow macaroni,
• 1 cup diced onion
• 1/4 cup freshly grated Parmesan
smoked paprika, salt and pepper to taste.
1 package shredded reduced-fat sharp
• 1 cup yellow squash cubes
cheese
Divide between two dinner plates and add
Cheddar cheese, 1 container nonfat ricotta
• 1 cup zucchini cubes
•
parmesan cheese on top.
cheese, 1 piece Parmesan cheese, 1 bottle
• 1 cup elbow macaroni
Add vegetable broth to a large nonstick
cayenne pepper and 1 bottle smoked
• 1 cup shredded reduced-fat sharp
skillet and place skillet over medium-high
Yield 2 servings.
paprika.
cheddar cheese
heat. When liquid comes to a boil, add
Staples: salt and black peppercorns.
• 1/4 cup nonfat ricotta cheese
the onion, yellow squash, zucchini and
Per serving: 482 calories (16 percent
• 4 spears asparagus cut into 1-inch
macaroni. Bring back to a boil and cook 5
from fat), 8.4 g fat (4.4 saturated, 2.1 g
Primavera Mac and Cheese
pieces
minutes. Stir in the cheddar cheese, ricotta
monounsaturated), 21 mg cholesterol,
Recipe by Linda Gassenheimer
• 1/4 teaspoon cayenne pepper
cheese and asparagus. Continue to boil 5
33.5 g protein, 70.6 g carbohydrates, 6.3 g
• 2 teaspoons smoked paprika
minutes stirring to scrape cheese from the
fiber, 981 mg sodium.

DINING GUIDE 2024 ESSEX MEDIA GROUP 15
By Linda Gassenheimer
Tribune News Service
How to make Chinese dumplings at home
When it comes to Chinese comfort
food, nothing beats a really good bowl of
hand-pulled noodles or a steaming, silky
bowl of mapo tofu. Yet our love affair
with Chinese food often centers around
dumplings.
Whether they're boiled, steamed or
pan-fried, it's just so easy to eat five, six
or even a dozen of the plump and juicy
dough bundles stuffed with ground meat
and/or vegetables. And you don't even
need to head to your favorite Chinese
restaurant or order takeout to enjoy them.
With a bit of practice, most home
cooks will find jiaozi fairly easy (and fun!)
to make, especially if you get an assembly
line going and opt for pre-made wrappers.
Because they're shaped like ancient
Chinese ingots, dumplings are often
a celebratory food in China, enjoyed
during holidays such as the Lunar New
Year, when they symbolize wealth
and prosperity for the upcoming year.
But that's not always the case. Former
Pittsburgher Hannah Che, who wrote the
James Beard Award-winning "The Vegan
Chinese Kitchen" in 2022, grew up eating
them any time the family got together.
Dumplings take quite a few forms in
China, depending on the province and
region, says Che. Since both parents are
from northern China, her family mostly
ate boiled dumplings. Dumpling-making
was also very much a joint effort, with
her father rolling the homemade dough
wrappers, most everyone else filling and
pleating them and her mom handling the
cooking.
It would have been quicker and easier
to use the inexpensive frozen wrappers
you can find in any Asian market, and
she's quick to point out there's no shame in
going the convenience route. In fact, this
is how many Chinese home cooks make
dumplings.
"It's just we always made the dough
from scratch," Che says on an early
morning phone call from Dali in China's
southwestern Yunnan province, where she
is working on a second cookbook that will
focus on tofu.
Dumpling do's and don'ts
Dumplings from scratch are better for
one simple reason: texture.
"Homemade dumplings just always have
a more satisfying mouth feel," Che says.
TNS PHOTO | BENJAMIN B. BRAUN/PITTSBURGH POST-GAZETTE
Gretchen McKay’s homemade dumplings sit across from fresh dipping sauce in her kitchen in Avon.
Also, scratch wrappers only require
mixing all-purpose flour and water, then
letting the dough rest for a little bit to
become smooth and silky before kneading
and rolling it out. "You don't need any
leavening."
That said, she still has some tips
to make rolling, stuffing and pinching
homemade dumplings a little easier for
beginners.
For starters, if you're going to boil the
dumplings, it's important to use cold water
when mixing the dough because it will
give you a thicker skin. Otherwise, they
will fall apart in boiling water. (If you're
going to pan-fry the dumplings, however,
use hot water for a more delicate wrapper.)
You need to get the proportion of water
to flour just right; if it's too soft, it will fall
apart under the weight of the filling. This
is the one time you might consider using a
scale to weigh both water and flour.
"It should be really elastic, but still
stiff," Che says.
Take a rest
It's also essential to allow the dough to
rest on the counter (to relax it and make
it easier to roll), and aim for consistently
sized portions when you pinch or cut the
dough after rolling or spinning it into ropes.
Rolling the dough between two pieces
of parchment paper eases the process. You
also might consider using a tortilla press
if you've got one handy — especially if
you're intimidated by the thought of all
that rolling.
"It's a definite time saver!" she says.
The wrappers don't have to be a perfect
circle, just roundish.
When it comes to preparing a meat
filling, combinations are endless, but Che
says it's important to add in some chives,
green onions or chopped cabbage "so there
is something juicy (but not watery) in
there besides the meat."
If you'd rather go vegetarian, you need
similar aromatics along with "something
meaty" like tofu or tofu skin to give the
dumpling some heft.
"You can also include vermicelli or
glass noodles because you can chop it
up really nice, and it adds this richness
and texture to the filling that is really
satisfying," she says.
Just be sure to squeeze a vegetarian
filling to remove any excess water. And
you'll also want to go heavier on the
salt than you would ordinarily on both
varieties because the dough wrapper will
subdue the seasonings.
Mixing and stuffing
Another time-saver: Use a food
processor instead of mixing all the
ingredients by hand.
"It really saves a lot of time, and you
want something pasty," says Che.
Now you're ready to stuff and pleat the
bundles.
Since the primary goal is to keep the
filling inside, and elaborate pinches take
a lot of practice, settle for a basic halfmoon
shape unless you really want to
make it look pretty. This is especially true
if you're simply going to boil them, says
Che. Fancy edges are more for steamed
dumplings served for dim sum, where the
presentation is more refined.
Make sure the finished dumplings are
flat on the bottom. It makes them easier to
pick up with a pair of chopsticks.
Che's final words of advice: Find a
partner or, even better, several.
"Dumpling making is definitely more
enjoyable when it's a communal activity,"
she says.
All those bodies working in unison,
in fact, is what makes dumplings a
celebration food in Chinese culture.
"It takes so long, you might as well
have lots of hands," she says, laughing.

16 ESSEX MEDIA GROUP DINING GUIDE 2024
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