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Barbacoa de Pollo

By
Gabe Gomez
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0
Chicken tacos on a plate
A delicious recipe from the kitchen of renowned Zapotec natural dyer Juana Gutierrez Contreras

The art, textiles, ceramics, jewelry, and more on offer at the International Folk Art Market every summer are beautiful vessels of culture. They carry the history, heritage, and personal creativity of their makers…and enable us to carry these messages home when we purchase. Because food is another way in which culture makes its way around the world, we asked IFAM’s artists to share recipes they make and eat with gusto. You can make them for your friends and family and share your thoughts about beauty and craft in the conversation that will doubtless kindle and spark.

Barbacoa de Pollo is a traditional Zapotec dish served in the autumn. Renowned natural dyer and International Folk Art Market veteran Juana Gutiérrez Contreras, a partner in her family’s Teotitlan del Valle-based textile business, Porfirio Gutiérrez y Familia, shares her recipe. Translated via telephone by family friend Robert Sturm. Gracias Juana y Robert!

Barbacoa de Pollo Recipe

INGREDIENTS 
1 large chicken, cut into pieces (she said 2.5-3 kilos, if possible)
1 pound dry guajillo chile
3 large cloves of garlic
3 medium or 2 large white onions
A few avocado leaves
2-3 T. Thyme
4 cloves
4.5” of cinnamon stick

DIRECTIONS

  1. Preheat the oven to 375 degrees.
  2. Clean the chile – remove the stems and the seeds.  Soak in hot water.
    Grill the onion and garlic on a comal (or grill pan) until they are seared and easy to peel. Remove from the pan and peel.  Add to the chile.
  3. Toast the thyme and garlic cloves on the comal (or grill) for just a few seconds until they start to release their aroma.  Process in a food processor or blender with water from the chile bath until smooth.  If the liquid is very thick, add a little more water.
  4. Clean the chicken and cut it into serving-size pieces. Arrange the chicken in a single layer in a casserole, place the cinnamon strategically, and cover it with the sauce
  5. Cook until chicken is cooked through, approximately one hour.
  6. If making tacos, shred the chicken in the kitchen, and place it in a serving dish. Serve with corn tortillas and with chopped cilantro, lemon wedges, and finely chopped romaine or cabbage. A bit of pico de gallo is never a bad idea.

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Porfirio Gutierrez and Juana Gutierrez Contreras

International Folk Art Market

I-25 Commute Martini

By
Gabe Gomez
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0
martini glass with blackberries

A great way to learn about a place is to enjoy its local spirits. It’s incredible what a cocktail, like the I-25 Commute Martini, can do to enliven the senses, and these recipes, perfectly mixed for summer, express the flavors and magic of New Mexico. Make your commute less painful with some magic with Aristology Red Vermouth from 505Spirits.

I-25 Commute Martini

Ingredients
2 oz dry gin
1 oz Aristology Red Vermouth
Lemon twist

Instructions

  1. In a cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into a martini glass.
  2. Garnish with lemon twist and serve.

Story, Recipe, and Styling by Gabe Gomez / Photography by Tira Howard 

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Paloma Cocktail

By
Gabe Gomez
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0
A grapefruit drink with a slice of grapefruit and a reusable straw

Ah, the Paloma Cocktail, a true work of art that effortlessly fuses the vibrancy of grapefruit with the spirited soul of tequila. It’s a libation that dares to captivate your senses, transporting you to a world where flavors sing and glasses clink with pure delight. The Paloma’s secret weapon? Freshly squeezed grapefruit juice. The bright, zesty notes come alive, ensuring a taste sensation that’s simply divine. But remember the spirit that sets this cocktail apart – blanco tequila. Its smooth character and subtle complexities intertwine with the grapefruit, elevating each sip to pure bliss. One sip, and you’ll find yourself lost in a sea of tequila-fueled tranquility.

Paloma Cocktail

INGREDIENTS 

4 oz. soda water
1½ oz. blanco tequila
½ oz. fresh lime juice
¼ oz. fresh grapefruit juice
Grapefruit slice
Kosher salt

DIRECTIONS

  1. Fill the cocktail glass two-thirds full with ice.
  2. Slowly pour approximately 2 oz. of soda water into the glass, filling it about one-third full.
  3. Add 1½ oz. of blanco tequila, ½ oz. of lime juice, ¼ oz. of grapefruit juice, and a pinch of kosher salt.
  4. Top up the glass with the remaining soda water and gently stir.
  5. Garnish with a grapefruit wedge.

Story, Recipe, and Styling by Gabe Gomez / Photography by Tira Howard 

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Chicken Bulgogi Lettuce Wraps

By
Lisa
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0
A flat-lay view of chicken bulgogi lettuce wraps illustrating a chicken lettuce wraps recipe.

This easy-to-make weeknight supper will become part of your culinary arsenal. Just make it once, and you’re a master. Farm-raised chicken from Goodness Grows Farm and layers of Asian flavors are wrapped in lettuce and fresh veggies. Where did we get the vegetables? From Who Cooks for You’s stands at Bloomfield and Squirrel Hill farmers’ markets.

Chicken Bulgogi Lettuce Wraps Recipe

INGREDIENTS

1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp freshly grated ginger
2 cloves garlic, minced
1 tsp sesame seeds
1 tsp sesame oil
1 lb ground chicken from Goodness Grows Farm
1 head butter lettuce or leaf lettuce
3-4 radishes thinly sliced from Who Cooks For You Farm
1 jalapeño thinly sliced from Who Cooks For You Farm
Cilantro for topping
1 cup sesame-coated cashews (we used Trader Joe’s brand)
Sriracha mayo

INSTRUCTIONS

  1. In a small bowl mix together soy sauce, hoisin, oyster, ginger, garlic, sesame seeds, and sesame oil. Set aside.
  2. In a large skillet brown ground chicken over high heat. Add in sauce mixture and simmer until most of the liquid is reduced.
  3. Serve on butter lettuce and garnish with freshly sliced radish, jalapeño, cilantro, cashews and sriracha mayo (1 cup Kewpie or preferred mayo + ½ cup sriracha).

Recipes and Styling by Anna Calabrese / Photography by Dave Bryce

TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA.

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4 Striking Upcoming Pittsburgh Arts Events

By
Jordan Snowden
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0
Pittsburgh Ballet Theatre Light in the Dark — a women in a light purple tank and flowly green skirt jumps in the air
Photo by Duane Rieder

New to Pittsburgh, Adam W. McKinney, artistic director of Pittsburgh Ballet Theatre, has a few calendar highlights to share with TABLE readers. 

Frida… A Self Portrait

Pittsburgh Public Theater, 621 Penn Avenue
June 7-25 

Frida Kahlo’s life was her art. As an artist myself, I am inspired by her commitment to viewing her experience of the world through the lens of color, her surroundings, and herself. I can’t wait to see her story come to life on stage. 

Pittsburgh International Jazz Festival

Hosted by August Wilson African American Cultural Center
September 15-17 

I am a big fan of jazz music. As a new Pittsburgher, I look forward to the public nature of the Pittsburgh International Jazz Festival and experiencing the lineup together as a community. 

Somewhere Over the Border

City Theatre, 1300 Bingham Street
September 23-October 15 

I am excited to see Somewhere Over the Border! The amalgamation of story, centering Latinx cultural traditions and experiences and problematizing the notion of “home” moves me. 

Light In the Dark

Byham Theater, 101 Sixth Street
October 27-29 

Pittsburgh Ballet’s season opener is going to be emotionally riveting and beautiful. The program’s central work, a world premiere by Jennifer Archibald, celebrates the life of Florence Waren, a Jewish dancer who lived in Paris and worked with the French Resistance during World War II. You won’t want to miss this powerful evening of dance. 

Story by Adam W. McKinney

WQED’s Rick Sebak Shares Some of His Favorite Pittsburgh Restaurants

By
Star Laliberte
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0
a tan plate with round dumplings and a bowl of red soup with shrimp on a green table
Chive Dumplings and Tom Yum Soup

Here are a few of the places I’d want to take you if you were an out-of-town friend in for a short visit to our city. I always like to say “a few of the places” rather than “the best places” because I think superlatives just set you up for ridicule and disappointment. No matter where you go to eat in this (or any) town, the variables are too many (from the weather to the politics of the kitchen) to be sure of a certain experience.

Maenam Thai

330 Freeport Road
I’ve posted a lot on social media about Maenam Thai in Blawnox, a tiny restaurant run by a wonderful chef named Supannee Khansuwan (or just Nee). There’s seating for about six people on a busy night, but many people get takeout, and some even head over to the nearby Old Thunder Brewing that encourages its patrons to take advantage of local restaurants like this one. I especially love Nee’s tom yum soup with shrimp, and I like it very spicy, but her chive dumplings are also superb, and everything else I’ve had there is remarkable for freshness and vibrant flavors.

Mitch’s Barbeque

16070 Perry Highway
Up on Route 19 in Warrendale, there’s an unusual barbecue restaurant that I have taken many folks to, including my brother and sister the last time we three were all together. It’s called Mitch’s Barbeque (yes, they spell it with a “que” on the end) and you will usually find Mitch Evanitsky and his wife working there, although their son Justin is the chef and mastermind behind some of the best beef brisket I’ve ever tasted. He also puts his smoked meats in Asian treats like ramen and pork-belly buns. The ribs are tremendous. Tacos are excellent. And there may be specials on the chalkboard when you arrive. Justin also makes incredible ice creams in often unexpected flavors that are definitely worth trying. As you drive north on 19, watch for a bright blue pig, and turn in there. 

Emil’s Lounge

414 Hawkins Avenue
For many years, I have sung the praises of Emil’s Lounge in Rankin. I often say, “It’s an old Mon Valley steelworkers’ bar — not far from Carrie Furnace — with incredible food.” Krissy Kochis runs the place that she inherited from her father Emil Luzaich, and it’s the fried fish sandwich that keeps me coming back, although the Reuben is also unforgettable, and I have to love a place that often has liver and onions on the menu. Many people are very fond of the stuffed cabbage special, but I also have been truly impressed by the steak sandwich there (just a big steak on a piece of Italian bread.) I think of it as a legendary spot.

D’s 6 Pax & Dogz

1118 S. Braddock Avenue
In pre-COVID days, I would probably have included The O on this list, and I still miss its delightful dogs and fabulous fries, but with that landmark eatery gone, I now want to take you to D’s 6 Pax & Dogz in my Regent Square neighborhood. Dino DeFlavio and his family have been making superb franks and sausages for nearly 25 years now. The Chicago Dog is perfectly done. I also greatly respect their Swissvale Gold chicken wings, their fries, and even their salads. I haven’t yet been to their second location out in Murrysville, but I’m sure to get there soon. 

Lincoln’s P&G Diner

232 North Avenue
Having made a pair of PBS documentaries about outstanding breakfast places across the country, I thought I might end this little list with one of my favorite morning stops: the P&G Diner inside the Lincoln Pharmacy in Millvale. The Lincoln has classic breakfast fare galore on the menu, including their legendary Big Lincoln (two eggs, choice of meats, Lyonnaise potatoes, AND a short stack of the large, crepe-like pancakes that got Pamela Cohen and Gail Klingensmith––they are P&G––invited to the White House after Barack Obama tasted the pancakes while campaigning in the Strip in 2008). I often order the very tasty Pittsburgh Hash with potatoes, kielbasa, and sauerkraut, but I can be persuaded to try anything there. The pharmacy and the diner are run by Jennifer Cohen, Gail’s sister, and that family’s roots go back several generations at this location. Some of their history is included in my program titled “The Joys Of Millvale” that you can stream on wqed.org.

Story by Rick Sebek, WQED.ORG / Styling by Anna Calabrese / Photography by Dave Bryce

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Summer Corn Chowder

By
Keith Recker
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0
An aerial view of corn chower in a light blue-green bowl. corn chowder recipe

We couldn’t resist making this Summer Corn Chowder recipe even on the hottest days of summer. This is the kind of chowder that you make in a double batch and eat for lunch and/or dinner for a few days in a row. But if you’re not in the mood for a warm chowder with the heat brewing outside, you can always serve this recipe cold after a short amount of time in the fridge.

Can You Use Frozen or Canned Corn for This Summer Corn Chowder?

Yes! Whenever fresh corn is not in season you can use frozen or canned corn for your Summer Corn Chowder, even though our recipe originally calls for corn on the cob. While fresh corn on the cob provides the freshest, sweetest flavor as well as the cob milk that intensifies the broth, frozen corn is still an excellent substitute. Since it’s flash-frozen at peak ripeness, it retains that same sweetness and texture. Canned corn is also a convienent option, but the corn will be softer and less vibrant. If you do decide to use canned corn you’ll want to drain and rinse it prior to cooking. You can even add a drizzle of honey to make up for the missing cob milk.

Print
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An aerial view of corn chower in a light blue-green bowl. corn chowder recipe

Summer Corn Chowder

  • Author: Paul Underwood
Print Recipe

Description

Say goodbye to complicated corn-on-the-cob and get your corn fix a different way.

Ingredients

Scale
  • 2 tbsp butter
  • 1 yellow onion, medium size, finely chopped
  • 6 scallions, whites and green tops chopped separately
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 qt chicken or vegetable stock
  • 4 cups corn cut from fresh ears if possible, cobs reserved
  • 2 carrots, diced
  • 8 fingerling potatoes, small, about a pound
  • 2 bay leaf
  • 1 tbsp fresh thyme leaves
  • 1 jalapeño pepper, seeds and ribs removed, diced (more if you like a bit of spice)
  • 2 cup whole milk
  • 1 tbsp flour
  • 1/2 cup cilantro, roughly chopped
  • Kosher salt and fresh ground pepper

Instructions

  1. Bring corn cobs and chicken stock to a simmer. Turn off heat and let the stock infuse while you continue with the rest of the recipe.
  2. Melt butter in a large soup pot, and sauté scallion whites, celery, carrots, green pepper and jalapeño until onions are translucent, 5-8 minutes.
  3. Add 2 cups of the corn and the potatoes to the soup pot. Add the infused chicken stock, bay leaves and chopped thyme. Bring to a simmer and cook 10-15 minutes.
  4. In a blender, combine the remaining 2 cups of corn with the 2 cups of whole milk and flour. Blend together at high speed, then add to the soup pot. Simmer until slightly thickened. Adjust salt and pepper to taste.
  5. Stir in the chopped scallion greens and chopped cilantro stems. Simmer for another 10 minutes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Paul Underwood
Styling and Photography by Keith Recker

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Chicos with Red Chile

By
Star Laliberte
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0

Dried young corn kernels are known as chicos, as well as dried New Mexican red chile, which can be found at farmers’ markets and the Santa Fe School of Cooking. Use any classic New Mexican red chile sauce, or make your own from the recipe below. Adapted from Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking by Cheryl Alters Jamison and Bill Jamison.

Chicos with Red Chile Recipe

INGREDIENTS

2 tbsp vegetable oil, lard, or bacon drippings
1 medium onion, chopped fine
3 garlic cloves, minced
2 cups dried corn chicos
6 cups chicken, beef, or vegetable stock
½ to 1 cup red chile sauce
1 tsp salt, or more to taste

 INSTRUCTIONS

  1. Warm the oil over medium heat in a large saucepan. Stir in the onion and garlic, and sauté until just softened, about 5 minutes. Add the chicos and stock to the pan and bring to a boil.
  2. Reduce the heat to a simmer and cook uncovered for 1½ to 2 hours, until the chicos are well-softened and have lost their raw starchy flavor. They will remain a little chewy. Add hot water if the chicos begin to dry out.
  3. Add red chile sauce and, if needed, more salt. Cook for another 15-20 minutes. The chicos should remain a bit soupy.
  4. Serve hot in small bowls with some of the liquid, or drain with a slotted spoon and serve plated beside other dishes.

 For the Red Chile Sauce:

  1. Warm 2 tablespoons vegetable oil in a heavy saucepan over medium heat. Add 1 finely chopped small onion, and 2-3 minced garlic cloves, and sauté until the onion is limp.
  2. Stir in ¾ cup ground dried New Mexican red chile (mild, medium, hot, or a combination), and add 4 cups chicken or beef stock, about 1 cup at a time.
  3. Add 1 teaspoon crumbled dried Mexican oregano or marjoram and 1 teaspoon salt, and bring the sauce just to a boil. Reduce the heat to a low simmer and cook for about 20 minutes.
  4. The completed sauce should coat a spoon thickly but still drop off it easily. Use warm or refrigerate for later use. This makes about 4 cups. The sauce will keep for 5-6 days and also freezes well.

Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam

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6 Erie Region Wines That Merit National Attention

By
Star Laliberte
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0
The hand of a man wearing a blue jacket touching a bunch of white wine grapes on the vine
Bob Mazza, founder of Mazza Vineyards, showed Jeff Swensen some of his carefully tended grapes as they near harvest time.

Mario Mazza, VP and general manager of Mazza Wines, recommends a handful of Erie region wines that merit national attention. Given his steadfast support of his fellow growers, it’s no surprise that he includes many of his neighbors.

6 Erie Region Wines That Merit National Attention

21 Brix: Dry Riesling

A clean and refreshing Riesling whose flavors can be enjoyed now or allowed to develop with careful aging. Riesling thrives along Lake Erie and this is a great example of a top-class dry style.

Presque Isle Wine Cellars: Grüner Veltliner

A personal favorite variety that is wonderfully suited to growing along Lake Erie. This selection exhibits fragrant varietal characteristics, balanced mouthfeel, and a crisp acidity that makes it versatile with food.

Johnson Estate Winery: Brut

A delightful example of sparkling wine from the shores of Lake Erie that shows a wonderful balance of fruit and sur lees character. One of several local sparkling wines that stand up to both domestic and imported sparklings.

Courtyard Winery: Noiret

This is a grape specific to the Lake Erie region, with tasting notes of raspberry, blackberry, cocoa powder, cherry, and strong espresso. It’s close to a Syrah, but with a hint of regional terroir.

M Cellars Winery: Reserve Cabernet Franc

A noble red grape that produces great cool-climate styles in the right sites along Lake Erie. This wine shows how elegant and delicious cool-climate reds can be.

Mazza Wines: Perfect Rosé

A bright and refreshing pale rosé that shows beautiful fruit and clean acidity—a year-round, dry rosé. The name says it all as to why it deserves a taste!

Story by Mario Mazza / Photography by Jeff Swensen

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Sandia Sunset Campari

By
Jordan Snowden
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0
Two Sandia Sunset Campari cocktails sit in rocks glasses, one slightly in front of the other. Orange and red in color, raspberries and oranges sit on the table around the cocktails.

A great way to learn about place is to enjoy its local spirits. It’s incredible what a cocktail can do to enliven the senses, and these recipes, perfectly mixed for summer, express the flavors and magic of New Mexico.

The gently bitter, aromatic tang of Campari is balanced with Artistology’s Red vermouth… and made refreshing with a dash of soda. This complex but light quaff has summer written all over it.

Sandia Sunset Campari Recipe

INGREDIENTS
1 1/2 oz Campari
1 1/2 oz Aristology Red Vermouth
1 to 2 oz soda water, to taste
Orange slice for garnish

INSTRUCTIONS

  1. Fill a glass with ice. 
  2. Add Campari, soda water, Aristology Red Vermouth.
  3. Stir gently. Garnish with orange. Enjoy your Sandia Sunset Campari cocktail!

Story, Recipe, and Styling by Gabe Gomez / Photography by Tira Howard 

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