Pitt
I get to go to some really great places, also some not so great places… But every once in a while the not so great somehow becomes great.
I Wont lie to you,and please don’t be offended. I do not like Pittsburgh. It’s cold, and I feel l like nothing really ever happens. As I sit here on my layover back I stand corrected. Seriously corrected.
Yesterday I was picked up at the airport in p-burgh by a dude named Corey. He is a brave soul, a real soul and the pastor of a church called,”ignite” which if you live around the burgh you should go. He asked if I was hungry, and me having the appetite of a three hundred pound whale I said, “yes”.
Now I’m sure some of you have heard of the famous, “primanti bros”. It’s this place that basically puts everything on a sandwich… Even French fries! Which however terrible for you tastes like heaven.
I thought for sure we would go there… But no Corey had larger plans.
We went to a place called the “back door tavern”. It was a dimly lit, cosy, medium sized bar with a Ton of craft beers. It felt like something on the coast in England, instantly familiar, instantly drawing you in to it’s depths of food and drink. They handed us a one page menu which nothing on was over ten bucks. We both ordered the simply titled,” fish dinner”. Now to be honest I was a kittle skeptical. I was like,” we could have been at primanti’s but here we are” and yes yes we were.
What followed was the best fish and chips I have ever eaten,not the typical stale, greasy hillock of fish and potato gruel. This was beautiful, flaky cod fried to perfection with all the trimmings. Someone loved making this food, and it shined through.
There are little places like that everywhere. We must learn to keep our eyes and minds open. Pittsburgh I love ya.
Here is a fish recipe, though not fried, you will love it. I swear.
Silver- fish (not the insect,gross) You’ll need
Four large fish filets, cleaned and scaled (grouper, cod, whiting, tilapia) Aluminum foil Salt and pepper to taste Minced garlic Extra virgin olive oil Two large lemons
Okay get a medium-high grill going
Tear off a large piece of foil ( double the length of the fish)
Lay fish on foil
Sprinkle salt and pepper and garlic ( about two tbls of garlic)
Thinly slice lemons and place then on fish
Drizzle all with olive oil.
Fold the foil over the fish as to make a,”pouch” poke small hole in the top.
Place on grill and close lid for twenty min or until light and flaky.
You’ll dig it!
Aaron
