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Sep 2, 2008 11:46 am US/Eastern

Chef Ricky Shares Recipes For Savor Pittsburgh

For more details on Savor Pittsburgh, log on to SavorPgh.com or call 412-578-9544

PITTSBURGH (KDKA) ―

McCormick and Schmick's is hosting the third annual Savor Pittsburgh this Wednesday on the city's South Side. It's a night of great cuisine, cocktails and competition, and it all benefits a great cause: the Lupus Center of Excellence.

On the eve of the big event, Chef Ricky shared some of his recipes on Pittsburgh Today Live!

Grilled Swordfish Tostada with Corn Salpicon, Cilantro-Lime Crème Fraiche and Chipolte Honey Glaze

2- 2 oz piece swordfish, grilled
1- flour tortilla cut in quarters, Fried

Corn Salpicon:
2- ears of corn, shucked and grilled
1 TBSP ea. diced red and green peppers
1- jalapeno pepper diced fine
1 TBSP chopped cilantro
1- shallot, fine diced
Salt and Pepper to taste

Cilantro-Lime Crème Fraiche:
1- cup sour cream
2 TBSP key lime juice
1- bunch cilantro
¼ tsp cumin
1- avocado, pitted and peeled
In a bar blender, mix all the ingredients together for a smooth consistency.

Chipolte Honey Glaze:
2 ea canned chipotle pepper
1 cup honey
1 tsp cumin
1 tsp chili powder

Layer each tostada with a piece of swordfish and top with the corn salpicon and drizzle the two sauces on top.

For more details on Savor Pittsburgh, log on to SavorPgh.com or call 412-578-9544.

(© MMVIII, CBS Broadcasting Inc. All Rights Reserved.)

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