PITTSBURGH (KDKA) — The week, Chef Crystal Baldwin, of the Market District, is in the Pittsburgh Today Live kitchen getting ready for grilling and barbecue season.

BBQ Oysters
(Compliments of Chef Crystal Baldwin)

Serves: 1-2
Prep Time: 5 minutes
Cook Time: 5-8 minutes

Ingredients:

  • 1/3 cup Market District™ BBQ Sauce
  • 1 tsp hot sauce
  • 1 tbsp Market District™ Texas BBQ Seasoning
  • 6 oysters, shucked; shells reserved

Directions:

  1. Combine the BBQ Sauce and hot sauce.
  2. Place each oyster back in its shell. Sprinkle each oyster evenly with the seasoning. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.

Beef Kebabs with Pistachio
(Courtesy of Chef Crystal A. Baldwin)

(Photo Credit: KDKA)

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

  • 1⁄2 cup shelled pistachios
  • 1⁄4 cup parsley, chopped
  • 1⁄4 cup mint, chopped
  • ½ tsp crushed red pepper
  • 1⁄2 tsp ground allspice
  • 2 tsp garlic, minced
  • 4 scallions, chopped
  • 1 small chile pepper, seeded and chopped (optional)
  • 1 lb Market District ground beef or ground lamb
  • 1⁄4 cup bulgur, soaked in warm water for 10 minutes and drained
  • salt and pepper, to taste
  • skewers
  • 2 tbsp Market District™olive oil
  • 1 tsp Market District™sumac

Directions:

  1. Purée pistachios in a food processor until finely ground. Add parsley, mint, crushed red pepper, allspice, garlic, scallions and chile pepper; pulse until almost smooth. Transfer to a bowl and mix in the beef, bulgur, salt, and pepper. Form ⅓ cup of the mixture around the end of each skewer; refrigerate until meat is firm.
  2. Heat a grill over high heat. Grill kebabs on hottest part of grill, turning as needed, until slightly charred and cooked through, 8-10 minutes. Transfer kebabs to a platter; drizzle with oil and sprinkle with sumac.

Reisling Compound Butter
(Courtesy of Chef Crystal A. Baldwin)

Makes: 1 cup
Prep time: 10 minutes
Cook time: 2 minutes

Ingredients:

  • ½ cup Reisling wine
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1 tsp shallot, minced
  • 1 tsp garlic, minced
  • 1/8 tsp salt
  • Pinch pepper
  • ¾ tsp orange zest
  • 1 tsp lemon zest

Directions:

  1. In a small sauce pan, cook the wine over medium heat until reduced to about 1 tablespoon. Let stand until cool.
  2. In a bowl, mix all of the ingredients together.