Savor Pittsburgh Award-Winner Shares Recipes

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(Photo Credit: Meat & Potatoes)

(Photo Credit: Meat & Potatoes)

PITTSBURGH (KDKA) — One of Pittsburgh’s newest restaurants is already taking the town by storm! Meat and Potatoes, which is located on Penn Avenue between Sixth and Seventh Streets in the Cultural District, only opened in June; but the restaurant has started to reap rewards and accolades!

During the recent Savor Pittsburgh event, which pits local chefs against one another, Meat and Potatoes won bragging rights for both “Best Appetizer” and “Dish of the Year!”

Owner and Chef Richard DeShantz shared his award-winning recipes on KDKA-TV’s Pittsburgh Today Live!

  • PASTRAMI PORK BELLY
  • CREAMY COLE SLAW
  • BREAD & BUTTER PICKLES
  • BBQ SAUCE
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    PASTRAMI PORK BELLY
    5 lb Pork Belly

    Brine:
    1 gal. water
    ¾ cup brown sugar
    ¾ cup salt
    4 each bay leaves
    6 each fresh thyme
    6 each juniper
    6 each all spice
    4 each clove
    2 garlic cloves
    6 black whole pepper
    6 coriander seeds

    Put all ingredients in a pot
    Bring to a boil just until salt and sugar is dissolved.
    Cool before using
    Brine pork belly for 5 days

    Pastrami Rub:
    ½ cup Kisher Salt
    ½ cup Paprika
    ¼ cup Coriander Sees
    ¼ cup brown sugar
    ¼ cup mustard seeds
    6 tbsp garlic powder
    6 tbsp onion powder
    6 tbsp chili flakes
    1.4 cup ground black pepper

    Mix all ingredients in a bowl
    Pack rub on the belly
    Let sit overnight
    Smoke in electrical smoker at 230 degree for 8 to 9 hours

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    CREAMY COLE SLAW

    Ingredients
    • 1 head green cabbage, finely shredded
    • 2 large carrots, finely shredded
    • 3/4 cup best-quality mayonnaise
    • 2 tablespoons sour cream
    • 2 tablespoons grated Spanish onion
    • 2 tablespoons sugar, or to taste
    • 2 tablespoons white vinegar
    • 1 tablespoon dry mustard
    • 2 teaspoons celery salt
    • Salt and freshly ground pepper

    Directions:

    Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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    BREAD & BUTTER PICKLES

    INGREDIENTS
    • 2 1/2 lbs pickling cucumbers
    • 1 pound white or yellow onions, thinly sliced
    • 1/4 cup pickling salt
    • 1 1/4 cup white distilled vinegar
    • 1 cup apple cider vinegar
    • 2 1/4 cups sugar
    • 1 Tbsp mustard seeds
    • 1 teaspoon crushed red pepper flakes
    • 3/4 teaspoon celery seeds
    • 1 inch cinnamon stick
    • 6 allspice berries plus a pinch of ground allspice
    • 6 whole cloves plus a pinch of ground cloves
    • 1/2 teaspoon turmeric

    DIRECTIONS

    Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl. Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.

    If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to sterilize your jars before canning, and heat the filled jars in a hot water bath after canning.

    In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar.

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    BBQ SAUCE

    ½ onions – sauté
    1 cup brown sugar
    ½ cup whole grain mustard
    2 cups cider vinegar
    1 cup Jack Daniels
    2 tbsp. chili flakes
    1 tbsp. Worcestershire sauce

    ADD ALL THE INGREDIENTS AND SIMMER 15 TO 20 MINUTES

    Visit Meat & Potatoes online at www.meatandpotatoespgh.com

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