Cooking Class: 'Low and slow' brings out the flavor at Juniper Grill
Cooking Class visits the kitchens of area restaurants, whose chefs share their popular recipes.
American fare with Southwestern flair is what's cooking at Juniper Grill in Murrysville.
The newest location for other eateries by the same name in Cranberry and Peters townships, Juniper Grill is owned by Restaurant Holdings Inc., which is also the parent company of Atria's Restaurant and Tavern and managing partner of Mike Ditka's restaurants in Pittsburgh and Chicago.
Sometimes called cowboy cuisine, Southwest cooking features house-smoked, slow-roasted chicken and beef, wood-grilled burgers and fish tacos, pork, seafood and vegetable enchiladas, skillet cornbread, big salads and an array of margaritas, sipping tequilas and craft beers.
“The key is low and slow,” says Leah Cederstrand, executive chef in Murrysville. “We brine our rotisserie chicken to make it tender and juicy and then roast it for 1½ hours. We smoke our brisket for 11 hours and our pulled pork for 14 hours.”
Soaked hickory chips are used in the smoker, and seasoning rubs are made in house.
Menus are seasonally inspired and feature locally sourced ingredients whenever possible, says Cederstrand, who uses free-range Amish chicken and all-natural beef.
Popular items include barbecued Angus beef brisket with mashed potatoes and spit-fired chicken, Memphis-rubbed and served with barbecued baked beans. The wood-grilled Romaine salad offers a choice of proteins and the rotisserie-roasted chicken and avocado comes with almonds, dates, cornbread croutons, goat cheese and creamy bacon dressing. Any variety of enchiladas and tacos can be mixed and matched, including shrimp and crab enchiladas with rich lobster sauce and fire-roasted vegetable enchiladas with cheddar-jack cheese.
Many dishes include salsas ranging from mango to roasted corn, while sides include guacamole, hand-cut fries, black-eyed pea salad (AKA cowboy caviar), “drunken” black beans stewed in Yuengling beer with brown rice and bacon-crusted mac & cheese. Not to be left out, non-carnivores can choose from vegan vegetable soup, the grill's signature guacamole and chips, and a variety of fish and seafood plates. Cederstrand says many items can be prepared gluten-free.
Weekend brunch features dishes such as stuffed-cornbread French toast with bananas foster, smoked brisket hash and salmon Florentine Benedict. A Bloody Mary bar is offered on Sundays.
The decor at Juniper Grill features dark wood, exposed brick walls and recessed lighting for a rustic but cozy ambience and the bar boasts an elaborate selection of wines. “We put a huge value on the consistent quality of both our food and our service,” says Cederstrand. “The whole idea is to create a place where people want to come and stay.”
Grilled Fish Tacos
Four 6-inch white corn tortilla shells (2 shells per taco)
Two 2-ounce portions of tilapia (2 ounces per taco)
Blackening seasoning, as needed
Vegetable oil, as needed
1 tablespoon spicy mayo, per taco
1⁄4 cup iceberg lettuce, shredded, per taco
2 teaspoons sour cream, per taco
2 tablespoons mango salsa, per taco
1⁄2 teaspoon green onions, sliced, per taco
Dip shells into water bath with oil.
Toast shells until firm and slightly crisp in a saute pan.
Season tilapia with blackening spice and sear in a hot pan with a small amount of vegetable oil for about 3 minutes on each side
Spread spicy mayo on each set of shells. Fill shells with shredded lettuce.
Remove seared tilapia from the pan and place atop the lettuce in the taco shell.
Drizzle with sour cream, evenly spread the mango salsa and green onions over the tacos, and serve.
Serves 1 or 2.
Spicy Mayo
1⁄2 cup mayonnaise
1 teaspoon sriracha sauce
1⁄2 teaspoon sweet chili sauce
2 teaspoons garlic chili paste
1 1⁄2 teaspoons rice wine vinegar
1 1⁄4 teaspoons minced garlic
Mix all ingredients together in a bowl until fully incorporated. Store in refrigerator for up to 7 days.
Deborah Weisberg is a Tribune-Review contributing writer.
