This week on Moveable Feast with Relish we’re in Portsmouth, New Hampshire to throw a party with James Beard award nominee chef David Vargas, known for dishing up some of New England’s best Mexican cuisine, and chef Will Myska, celebrated for bringing real Texas-style barbecue to the Northeast. Field trips include a stop at Maine Meat Butcher Shop to source local, organic, grass-fed meat, to Barkers Farm to source a specialty heritage corn grown exclusively for chef Vargas, and finally to Vernon Family Farm for pasture-raised chicken and to cook up a harvest feast over open fire. On the menu: Grilled Vernon Family Farm Chicken; Stew with Corn, Fire-Roasted Sugar Pumpkin and Apples; Smoked Lamb Saddle with Butterhead Lettuce Cups with Root Vegetable Salsa; and Italian-style Mexican Street Corn.
Portsmouth, NH (807)
Recipes from this episode
If you are not familiar with shishito peppers, they are small, thin-skinned green peppers that have great flavor. Nine out of ten shishitos are quite mild, but then you'll come across one that makes your eyes water! They are often just pan-seared to soften and then nibbled on, but chef Myska uses them in a tasty chutney that compliments the ribs perfectly.
Elote (aka Mexican Street Corn) is an unbelievably popular street food that you can find all over Mexico. It's usually made with mayo and cojito cheese, but on Moveable Feast, host Alex Thomopoulos gives the dish a delicious Italian-spin using burrata, Parmesan, and fresh basil.