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What to Expect at Pittsburgh’s Deutschtown Deli

By
Jordan Snowden
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0
Two sandwiches
Photo by Mae Mu

When the North Shore Deli permanently closed its doors, a huge vacancy was left on Pittsburgh’s Ohio Street.

“There’s nowhere to really get sandwiches around here,” Cory Hughes, owner of local restaurants Fig & Ash and Fat Cat, tells TABLE Magazine. “We have Fat Cat, which is kind of like dine-in, but people were more looking for grab-and-go, and when we saw the space, we thought it’d be perfect for a deli.”

The space Hughes is referring to is the location of the former Coop Chicken & Waffles and soon-to-be Deutschtown Deli, Hughes’s latest venture in the Pittsburgh food scene. He says to expect a “straight-up old-school deli” when doors open in the next few weeks.

“We’re not going to reinvent the wheel here; it’s going to be a lot of hot pastrami on rye, kielbasa, club sandwiches, Italian hoagies, stuff like that.”

One key difference, however, is that Deutschtown Deli Chef Chris Kweder already has a pickling program in the works and plans to make pastrami from corned beef.

“We’re going to make us much in-house as we can,” Hughes says.

Kweder will also be debuting a sandwich called the Chip Chop Italian, which was successfully tested out at this year’s Deutschtown Music Fest.

“It’s basically a diced Italian sandwich, and it’s like every bite the same,” Hughes says. “That’s going to be a huge crowd-pleaser here.”

Story by Jordan Snowden

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5 Mushroom Recipes for a Post-Oppenheimer Movie World

By
Jordan Snowden
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0
Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

Just like the long-standing effects of the atomic bomb, the threads of the Oppenheimer movie are still making their way into pop culture, casual conversation, style, and beyond. So you might as well hop on the post-Oppenheimer train, and whip up one of the following recipes utilizing mushrooms as an ingredient. This entire article may be a mushroom cloud joke…

Stuffed Pork Loin with Mushrooms, Ginger and Currants

A sweet and savory stuffing makes this ballotine-style pork loin recipe a dream!

The mushrooms, ginger, and currants are infused with the nutty, rich flavors of the meat, while the loin stays tender from the juices of the stuffing, as well as the jacket of fat left on. This one-pan dish is perfect and easy to warm up your dinner guests, feed the family, or enjoy curled up on the couch with a blanket and a movie on TV.

Ken-ergy: The Ultimate Post-Workout Smoothie

A look in of a single glass with a thick chocolate Ken-ergy: The Ultimate Post-workout smoothie and a little melting ice on the left side

Just like the crossover during the Barbie and Oppenheimer premiers, this post-workout smoothie, made to keep the Ken-ergy alive, features Om Master Blend Organic Mushroom Powder and is a great addition to any late-night top secret projects you may be working on.

Buttered Mushroom Tartine

Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

The art of tartine making is something that every home cook should perfect. It can be a quick meal with endless flavor and ingredient combinations or a singular tried and true recipe perfected through repetition.

Vegetarian Ramen Bowls

A flay-lay image of vegetarian ramen bowls with various vegetables and garnishes. Vegetarian meal.

A delicious soup-for-dinner strategy may be in order? Because this vegetarian dish is flavorful, it will be more treat than sacrifice. It’s also perfect for Meatless Mondays.

Farro Risotto with Mushrooms and Taleggio

A wholesome and farro risotto made with earthy mushrooms, and indulgent Taleggio cheese, creating a delicious and satisfying dish with a rustic and comforting appeal.
Cory Hughes adds a savory, rich risotto to the Thanksgiving table.

This recipe is based on based on “warm, nourishing, stick-to-your-guts kind of food.”

Story by Jordan Snowden

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Pittsburgh Happenings: August 15-21

By
Star Laliberte
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0
A man in a tall hat jump with a guitar in front of a stadium crowd.

Two rooftop parties, an Italian festival, outdoor music events aplenty… the dog days of summer are in full swing. Here’s what’s happening in Pittsburgh this week to take full advantage of the season.

Photo courtesy of Biergarten @ Hotel Monaco

Biergarten Beach Party
Hotel Monaco, August 16
Our three rivers may not be ocean, but you can pretend during Biergarten’s Beach Party. At the Hotel Monaco in partnership with Maggie’s Rum Farm, the event will feature beachy cocktails, games, live entertainment, and summer menu offerings from Executive Chef Dave Racicot. Oh, and did we mention it’s National Rum Day?

A white hand wearing a clear glove makes cannolis
Photo courtesy of Little Italy Days Facebook

Little Italy Days
Bloomfield, August 17-20
“When the moon hits your eye like a big pizza pie, that’s amore!”

Sound Series: Soy Sos with PVKVSV: Dub Corridor
The Andy Warhol Museum, August 17
This sound series event invites Soy Sos (aka Herman Pearl) and collaborator PVKVSV (aka Hussein Pwono) for an evening celebrating the reggae electronic offshoot, dub. Taking place in the Warhol’s outdoor alley space, the duo will place with the area’s acoustics for a relaxing, musical-filled evening. Alternatively, the Carnegie Museum of Art closes out the summer season with its final Inside Out Night on August 19, where STAYCEE PEARL’s dance project and Soy Sos transform the Sculpture Court into a dubstep disco.

A man in a tall hat jump with a guitar in front of a stadium crowd.
Photo courtesy of Guns N Roses Facebook

Guns N’ Roses
PNC Park, August 18
“Sweet Child O’ Mine,” ’80s hard rockers Guns N’ Roses is bringing their grit and metal to the North Shore. Pregame with our cocktail inspired by the band, Appetite for Destruction.

A black woman holds a blue gem up to her eye and looks directly at the camera.
Photo by Rose Colored Creative

Riverlife’s Party at the Pier
David L. Lawrence Convention Center, August 18
New theme, new location, same magical summer fundraiser. Suggested attire includes glittering cocktail outfits and jewel tones galore.

See what other events we’re excited about for the month of August.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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Simple Sausage and Peppers

By
Keith Recker
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0
An aerial view of a sheet pan filled with Sausage and red, orange, and yellow peppers.

Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Four sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Make a healthy meal in a hurry with this savory sausage and pepper recipe. Just season, roast, and enjoy!

Simple Sausage and Peppers Recipe

INGREDIENTS

1 lb. Italian sausages
1 lb. bell peppers
1 lb. cherry tomatoes
½ lb. baby red potatoes
1 yellow onion
2 shallots
1 tbsp oregano

INSTRUCTIONS

  1. Score 1 lb. Italian sausages with knife. Can be sweet or spicy or a little of both.
  2. Cut 1 lb. bell peppers into eighths. Can be red, green or yellow, or a mix. If you like spicy, throw in some jalapeño or Scotch bonnets.
  3. Slice 1 lb. cherry tomatoes in half. Cut ½ lb. of baby red potatoes in half. Toss in olive oil, salt and pepper. Roast everything on a sheet pan at 350 degrees for 20 minutes.
  4. Slice one yellow onion and two shallots. Toss in olive oil with salt and pepper, and 1 tbsp oregano. Add to sheet pan and broil about 6 inches from flame for approximately 10 minutes until cooked through and slightly charred.

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cookbook.

Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark

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Sopa de Mariscos

By
Jordan Snowden
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0
Sopa de Mariscos sits in a black bowl with high edges next to a plate of sourdough bread.

As the saying goes, the secret is in the sauce. Chef Nate Hobart of Pittsburgh’s Morcilla instills layers of flavors into the broth of his Sopa de Mariscos. The soup starts with onions, carrots, fennel, several herbs and spices, saffron, tomatoes, and lobster stock. Upon this rich base, the rest of the dish builds to a crescendo with salt cod, calamari, monkfish, tuna, shrimp, and a flurry of mussels. The result is as beautiful to look at as it is delicious to eat. You will want plenty of sourdough bread to soak up every drop.

The Best Wine Pairing for Sopa De Mariscos

For the perfect wine to pair with this delicious stew, sommelier Adam Knoerzer recommends a sparkling in line with the philosophy of “if it grows together, it goes together.” Though this soup is from Spain, the ingredients are all sourced from Pennsylvania. Pennsylvania happens to have a notable wine region on the shores of Lake Erie.So, Knoerzer recommends Johnson Estate Bubblyfrom Erie, PA. “Let the effervescence of this sparkler pep up the palate between slurps of the flavor-packed broth of this soup,” he said. “The rounder floral notes of the wine go hand-in-hand with the meatiness of the monkfish and other seafoods that create a kaleidoscope of flavors.”

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Sopa de Mariscos sits in a black bowl with high edges next to a plate of sourdough bread.

Sopa de Mariscos

  • Author: Nate Hobart
  • Yield: Serves 4
Print Recipe

Description

A winter seafood stew as beautiful to look at as it is delicious to eat.

Ingredients

Scale
  • 2 large onions
  • 4 cloves garlic
  • 1 bay leaf
  • 4 oz olive oil
  • 2 tbsp pimentón
  • 1 tbsp Aleppo pepper
  • Pinch of saffron
  • 1 carrot, diced
  • 1 head fennel, diced
  • 6 plum tomatoes, diced
  • 32 oz seafood stock (lobster stock, fish stock, clam juice)
  • 16 oz San Marzano tomato puree
  • 12 oz salt cod, soaked overnight and cut into 1-inch cubes
  • 1/2 lb calamari, tubes and tentacles sliced
  • 1/2 lb monkfish, cut into 1-inch cubes
  • 1/2 lb albacore tuna, cut into 1-inch cubes
  • 24 mussels
  • 8 large shrimp
  • 4 oz dry sherry
  • 2 lemons, juiced
  • 1 bunch parsley, chopped
  • Salt to taste
  • Warm sourdough bread, sliced into 1-inch slices

Instructions

  1. In a large pot, begin by sweating the onions, garlic, and the bay leaf in the olive oil over medium heat, seasoning with 1 tablespoon salt.
  2. Once the onions and the garlic are soft and translucent (about 15 minutes), add the spices, carrots, and fennel, continuing to sweat for another 5 minutes.
  3. Add the plum tomatoes and cook for another 5 minutes, and then add the lobster stock,
  4. San Marzano tomatoes, salt cod, calamari, and monkfish. Bring to a boil then reduce to a
  5. simmer for about 20 minutes.
  6. Once the calamari and salt cod are tender add the tuna and cook for another 5 minutes.
  7. Add the mussels and shrimp and cover with a lid; cook until all the mussels are open.
  8. To finish, add the sherry, lemon juice, and chopped parsley. Season with salt to taste. Enjoy with the sourdough bread.

Did you make this recipe?

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

Recipe by Chef Nate Hobart, Morcilla
Story by Keith Recker
Styling by Anna Franklin
Photography by Dave Bryce
Wine Pairing by Adam Knoerzer

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Roasted Oysters with Cornbread, Leek and Banana Pepper Crumble

By
Jordan Snowden
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0
Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble sit in a purple dish with high sides.

The subtle sweetness of cornbread joins with the savory depth of leek and the heat of banana pepper to make a crumble that will capture, and hold, your attention alonside oysters. Atop roasted oysters, the combination is an impressive symphony of flavors and textures. Try it as the first coursse of a leisurely meal, or as an entrée to share with your beloved. You can even make these little bundles of flavor to join a seafood buffet alongside grilled salmon and marinated shrimp.

Roasted Oysters Lake Erie Wine Pairing from Wine Expert Adam Knoerzer

Mazza Chardonnay: This full-throated dish calls for a wine with enough flesh to hold up to it. Enter this Chardonnay, which has a medium body and a touch of wood from the American and French oak in which it is aged for enhanced complexity. It lingers with the oysters’ natural flavor and compliments the slight sweetness in the cornbread. Needless to say, this glass of wine is a must if you want to get the full experience of these Roasted Oysters.

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7 roasted oyster with corn and herb garnish on a blue plate and 2 oyster shells and a beer sitting on a dark colored surface. seafood dishes

Roasted Oysters with Cornbread, Leek and Banana Pepper Crumble

  • Author: Chef Sarah Baugher
Print Recipe

Description

A delightful mix of fresh seafood with crumbly cornbread, leeks, and spicy banana peppers.

Ingredients

Scale
  • 1 leek
  • 1 banana pepper
  • 2 tbsp butter or oil
  • 12 fresh oysters

For the cornbread:

  • 8 tbsp (1 stick) unsalted butter
  • 2 cups yellow cornmeal
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp granulated sugar
  • 3 eggs
  • 2 cups buttermilk

For the garlic chili oil:

  • 1 cup olive oil
  • 2 tbsp red chili flakes
  • 1 head of garlic, peeled

Instructions

For the cornbread:

  1. Preheat your oven to 400 degrees. Put butter in a 9-inch seasoned cast-iron skillet and place in oven.
  2. While the butter is melting and the skillet is preheating, whisk together the dry ingredients in a bowl (cornmeal, salt, baking soda, baking powder, and sugar).
  3. In another bowl, whisk together the eggs and buttermilk.
  4. Whisk the wet mixture into the dry mixture until combined.
  5. Once butter is melted, remove skillet from the oven, turning the pan so the butter coats all sides.
  6. Pour the remaining butter into the batter, and mix until combined.
  7. Once the oven is preheated, pour batter into hot skillet and place in oven.
  8. Bake at 400 degrees for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  9. Pace on resting rack and cool.

For the garlic chili oil:

  1. Place all ingredients in a small pot.
  2. Heat on low-medium heat. Stir occasionally.
  3. Once the garlic cloves have turned golden brown, remove the pot from heat.
  4. Strain and store in a metal container to cool.
  5. Keep refrigerated.

For assembling:

  1. With a knife, slice off the root end and the tough green top of a leek.
  2. Thinly slice the remainder of the leek.
  3. Remove seeds and stem from a banana pepper. Brunoise the remainder.
  4. Sauté leek and banana pepper in oil or butter until tender.
  5. Once cool, remove cornbread from pan and break apart into small crumbles in a mixing bowl.
  6. Mix together equal portions of cornbread crumb, leek, and banana pepper. Season to taste with salt and pepper.
  7. Shuck your oysters, and place them on a baking tray lined with parchment paper.
  8. Top each oyster with your crumble mixture and bake for 8-10 minutes at 425 degrees until golden brown and crispy on top.
  9. Garnish with fresh herbs, Maldon salt, garlic chili oil, and a lemon wedge.

Did you make this recipe?

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

Recipe by Chef Sarah Baugher, The Speckled Egg
Story by Keith Recker
Styling by Anna Franklin
Photography by Dave Bryce
Wine Pairing by Adam Knoerzer

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Low-Carb Eggplant Napoleon

By
Jordan Snowden
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0
two slices of eggplant with hummus in between and a yogurt sauce with cherry peppers, Kalamata olives, and sesame seeds on top. Low Carb Eggplant Napoleon

TABLE contributor and friend Chef Jackie Page shares a Low-Carb Eggplant Napoleon recipe with our readers. This delicious use of fresh summer eggplant is a hearty compliment to a dinner menu, and can be enjoyed alone or packed as a healthy lunch option.

Low-Carb Eggplant Napoleon Recipe

INGREDIENTS

2 eggplants, medium-sized
Salt and pepper
Olive oil
8 oz hummus
2 oz sour cream
4 oz Greek yogurt
¼ cup cherry peppers
¼ cup Kalamata olives
Fresh parsley
Sesame seeds to finish

INSTRUCTIONS

  1. Slice eggplant a ½-inch-thick lengthwise.
  2. Season with salt and pepper and toss with olive oil. These can be pan-fried oven-roasted, or cooked on the grill.
  3. Once you cook the eggplant, set them aside for a few minutes while you mix together your hummus, sour cream, salt, and pepper.
  4. Spread the hummus-sour cream mixture onto 1 piece of eggplant and top it with another eggplant piece, then drizzle with Greek yogurt.
  5. Top with cherry peppers, Kalamata olives, parsley, and sesame seeds.

Recipe by Chef Jackie Page / Styling by Anna Calabrese / Photography by Dave Bryce

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Easy Mexican Corn Fritters

By
Jordan Snowden
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0
4 corn fritters topped with cotija cheese and cilantro, and garnished with a lime wedge on a narrow white oval platter on a white surface with 2 glasses of beer on the right side

These Easy Mexican Corn Fritters are a fast and simple solution for a delicious side dish or an appetizer. The sweetness from the corn and the smokiness of the paprika offer a nice balance of flavors that will be a hit among the entire family or group of friends. Serve alongside your favorite grilled meat, or make them a little smaller to serve before the main course. They could pair well with our Eva Longoria Inspired Tacos de Lengua, Eva Longoria Inspired Huachinango a la Veracruzana, Sangria, Mojito, or Horchata.

What Makes These Corn Fritters Mexican-Inspired?

The Mexican-inspired essence in these corn fritters comes from traditional preparations that turn corn bold, often tangy and spicy, flavors. Think of elote, the iconic street corn, slathered with mayonnaise, cotija cheese, chili powder, and lime juice, or its off-the-cob counterpart, esquites. These dishes highlight corn’s versatility when combined with a specific palette of ingredients like lime, chili, cilantro, and cheese, along with cooking methods like grilling or charring.

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4 corn fritters topped with cotija cheese and cilantro, and garnished with a lime wedge on a narrow white oval platter on a white surface with 2 glasses of beer on the right side

Easy Mexican Corn Fritters

  • Author: Chef Jackie Page
Print Recipe

Description

An alternative to Mexican street corn-on-the-cob.

Ingredients

Scale
  • 2 cups fresh or frozen corn
  • 2 eggs
  • 1/4 cup flour
  • 1/4 cup cilantro
  • Salt and pepper to taste
  • 1/2 tbsp smoked paprika
  • 1/2 cup cotija cheese, equally separated

Instructions

  1. Mix all ingredients together in a bowl except for a ¼ cup of the cotija cheese and place in refrigerator for 30 minutes.
  2. After the 30 minutes, using a medium-sized ice-cream scooper, scoop the batter, then fry in a pan with olive oil covering the bottom.
  3. Garnish with the remaining cheese and additional cilantro.

Did you make this recipe?

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

Recipe by Chef Jackie Page
Styling by Anna Calabrese
Photography by Dave Bryce

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Simple Chimichurri Shrimp with Couscous

By
Jordan Snowden
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0
A large scalloped edge white dish with shrimp over couscous, and a glass of wine on a textured white surface

This fast and simple Chimichurri Shrimp with Couscous recipe incorporates premade, store-bought ingredients for time-saving preparation, making it a perfect weekday meal on those days when schedules are tight. Spend less time in the kitchen and more time with loved ones after trying this flavorful meal that will satisfy even the picker eaters of the house.

What is Chimichurri?

This herbaceous sauce adds a pop of flavor to any protein. Chimichurri originates in Argentina and comes from the grinding of herbs and oils.. This uncooked condiment bursts with the freshness of parsley, oregano, garlic, and a touch of chili. The addition of olive oil and vinegar provides the base, creating a tangy and slightly spicy sauce that elevates grilled meats, roasted vegetables, and even simple grilled seafood like in our Chimichurri Shrimp with Couscous to new heights.

Print
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A large scalloped edge white dish with shrimp over couscous, and a glass of wine on a textured white surface

Simple Chimichurri Shrimp with Couscous

  • Author: Chef Jackie Page
Print Recipe

Description

Add a little bit of spice to your couscous and shrimp.

Ingredients

Scale
  • Colossal shrimp
  • Olive oil, for sautéing
  • Chimichurri sauce
  • 1 red pepper, sliced into strips
  • Fresh asparagus, cut into 1-inch pieces
  • Salt and pepper to taste
  • Couscous, your favorite brand
  • ¼ cup olive oil, for couscous
  • Fresh parsley

Instructions

  1. Sauté the shrimp in olive oil, and just before they’re done, add the chimichurri sauce. Toss and set aside.
  2. Sauté the peppers and asparagus in the same pan as the shrimp, adding a little bit more olive oil, salt, and pepper.
  3. Prepare your couscous by box instructions. Add a ¼ cup of olive oil to the couscous. Add peppers and asparagus and lightly toss.
  4. Plate couscous and garnish with shrimp and fresh parsley.

Did you make this recipe?

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

Recipe by Chef Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Easy Sherry Vinaigrette

By
Jordan Snowden
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0
A lush salad green and purple in color sits on a table surrounded by tomatoes, bread, and meat. Easy Vinaigrette Recipe

Pittsburgh Chef Joey Hilty loves the depth of flavor sherry brings to his easy homemade vinaigrette recipe. While extremely simple, you can use this with more than just salads. Try it with roasted vegetables or even a nice piece of fish.

What to Pair Sherry Vinaigrette With

Sherry vinaigrette is incredibly versatile. It’s a little sweet and a little tart, and makes an addition to your pantry. In a dressing, you can toss it with arugula, fennel, pomegranate seeds, and pistachios to add a little extra oomph to your salad game. But, as stated above, it actually can be used with vegetables, fish, or even avocado to add a kick to these foods up a notch. You can also try putting a splash into a soup to enhance the flavor. It is, of course, a must in gazpacho.

Sherry Vinaigrette Recipe

Ingredients

  • 4 tsp sherry vinegar; more to taste
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp fresh thyme, finely chopped (optional)
  • 1/8 tsp kosher salt
  • Pinch freshly ground black pepper
  • 3 tbsp extra-virgin olive oil

Instructions

In a small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.

Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined. Taste and add a little more vinegar if you prefer a sharper vinaigrette.

Recipe by Joey Hilty, The Vandal / Photography Dave Bryce / Styling Keith Recker

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