Smoked Beef Cheeks, Grilled Asparagus, Fried New Potatoes, Béarnaise Sauce

I’ve been itching to try smoking some beef cheeks again. This time, I served them with some Grilled Asparagus, Fried New Potatoes and topped it off with some Béarnaise Sauce. Unfortunately, the beef cheeks didn’t turn out much better than my last attempt

• • • • • • • • • •

I paired this with a bottle of De Garde Brewing‘s Temps & Poivre – a farmhouse ale aged in Pinot Noir barrels with peppercorns – that I’ve been sitting on since 2014.

Reuben Dogs

I couldn’t decide what to cook, so I went with something that I’ve been meaning to try for a while: Reuben Dogs. That’s a hot dog with Emmentaler cheese, Sauerkraut, Russian dressing and some Caraway seeds for the rye bread taste.

This meal is also the inauguration of our new collection of vintage plates. We decided to put the square black plates into storage – with the exception of the soup plates. Haven’t been able to find replacements for those yet…

• • • • • • • • • •

I went with a bottle of the Sterk En Donker from Heater Allen.

Pollo Cordón Azul with Romesco, Grilled Romaine and Padrón Peppers with Fried Capers

I was thinking about doing the Pollo Cordón Azul with Romesco – and then I saw that Zupan’s had Pata Cabra on sale. But instead of doing grilled asparagus, I decided to Grilled Romaine with Fried Capers with grilled lemon as the veggie. I also threw some padrón peppers on the grill since they are currently in season.

• • • • • • • • • •

I went with a bottle of the Tonnellerie Rue from The Bruery Terreux.

Smoked Pork Shoulder Bo Ssäm with White Pear Kimchi

Besides my recent predilection for fried chicken, I’ve been seriously obsessed with Korean barbeque – in particular the intersection of Korean barbeque and Southern barbeque.

There are a few chefs out there who have been exploring that territory: Peter Cho, Edward Lee and Jiyeon Lee – to name a few. I have been fortunate to eat at Peter Cho’s Han Oak and Jiyeon Lee’s Heirloom Market BBQ. As for Edward Lee… I received a copy of “Smoke & Pickles” from my sister-in-law for my birthday last year. If I’m ever in Louisville, I will make it a point to visit 610 Magnolia.

But the inspiration for this meal came from somewhere else…  SNACKDOWN! was a wrestling themed event where ten Portland chefs and ten Oregon brewers teamed up for food and beer pairings – and attendees got to vote on the best ones. And the winning dish for me was Kim Jong Grillin’s Han Ly Hwang‘s Smoked Pork Shoulder Pork Bo Ssäm. As soon as I tasted it, I had to figure out how to make it.

For my Smoked Pork Shoulder Bo Ssäm, I covered the pork shoulder with gochujang paste, then a good coating of Heirloom Market’s Georgia Rub and late it marinate overnight. The next day I smoked it in the kettle smoker for about 3½ hours. After letting it rest, it was sliced and served with Edward Lee’s white pear kimchi, ssämjang sauce, Jiyeon Lee’s deulkkae chimichurri, pajeori – a  green onion salad, sliced jalapeños, sesame leaves and romaine lettuce leaves to use as wraps.

I had made some bread & butter pickled purple daikon radish – inspired by the bread & butter pickled daikon radish I had enjoyed at Han Oak. I decided to use Toro Bravo‘s bread & butter pickled zucchini recipe that they use for their Bacon Manchego Cheese Burger thinking that I would know how they would turn out. But for some reason they came out bright orange and smelled horrible… I also attempted to make japgok – mixed grain rice. But it was taking way too long and it was not ready in time.

• • • • • • • • • •

To drink, I went with a bottle of the Beermongers Anniversary Ale – aged in 21 year old Elijah Craig barrels – from The Ale Apothecary.