Roasted Phở Bone Marrow, Brussels Sprouts with Fish Sauce Vinaigrette and Sriracha Bacon Jerky, Sticky Rice

A while back, my wife and I went to Portland’s infamous Tanuki for dinner. Since the place is only lit by the flicker of video screens showing Japanese tentacle porn, the already deliberately illegible menu is even more impossible to read. The only real option when ordering is the omakase. And while there was some trepidation, we were rewarded for our leap of faith. I lost track of how many dishes we were served, but the one that stood out was the Roasted Phở Bone Marrow – which was served with a shot of sake that you were supposed to use the freshly hollowed out bone as a luge to rinse the last of the juices down with. Fast forward five months later: I was a Providore Foods and saw that they had “canoe cut” beef bone. That’s when I decided it was time to attempt to figure out how to make this.

I did some digging around on the web and found a recipe for roasted bone marrow where they poached the bones in chicken stock first before putting them in the oven. I decided try that with some pre-made phở broth I found at the store. I then coated the bones with a mixture of Turbinado Sugar and Chinese Five Spice and put them in the oven at 450° for 12 minutes. But that is where I made my mistake. The grains of the sugar were too big and I used too much. Even after busting out the culinary torch, I couldn’t get the sugar to caramelize. It was edible, but not very tasty. Next time, I’ll just use some plain brown sugar and maybe try broiling them.

I thought that the best side would be Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette (although I used Johanna Ware’s Fish Sauce Vinaigrette dressing instead) and added some diced Sriracha Bacon Jerky. And, I thought that some sticky rice would be a good idea to sop up the juices and dressing.

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To drink, I went with two recent specialty releases from Logsdon Farmhouse Ales: Portland Farmhouse Fest Saraveza Sour and Diamond Princess (Bailey’s Taproom 10th Anniversary Ale).

Beer Marinated Bavette Steak with Aji Sauce and Avocado, Mexican Grilled Corn

I’ve been wanting to make the Mexican Grilled Corn again… The Beer Marinated Flank Steak (but I used a Bavette instead Flank) with Aji Sauce and Avocados was the natural choice to go with it.

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To drink, I went with a bottle of Shirley, You Can’t Be Serious – a wild ale with white peaches and wild plums aged in David Arthur Cabernet barrels – from The Ale Apothecary.

And don’t call me Shirley.

Galbi Short Ribs and Thai Salad

All these years, I’ve been calling this version with the ribs Bulgogi – when it’s actually Galbi. The original recipe was for Bulgogi. But now that I use the flanken cut ribs, it’s actually Galbi. You can find the recipes for both here.

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I decided to go with a bottle of Special Herbs – an ale brewed with lemongrass, sweet and bitter orange peels, hyssop and Sichuan peppercorns then aged in Ransom Old Tom Gin Barrels, Fantasia casks and a brandy cask – from Upright.

Filet Mignon with Brown Butter Béarnaise Sauce, Sautéed Spinach, Duck Fat Roasted Potatoes

So… This weekend was my birthday. I didn’t want to do the usual Roast Beef (which I didn’t do last year either). But I did know that I wanted to pair whatever I had with a particular beer: A dark sour wild ale aged in bourbon and cabernet barrels with blackberries. And that meant I was doing beef. The wife and I talked it over, and we settled on steak with a Béarnaise Sauce (I used the Brown Butter Hollandaise recipe and added 1 Tbsp + tsp of chopped tarragon leaves), Sautéed Spinach and Duck Fat Roasted Potatoes (minus the rosemary).

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The beer mentioned above was the Minotaur from The Ale Apothecary.

Harissa-Rubbed Grilled Skirt Steak with Orange-Fennel Relish

Decided to cook this again… Looks like the recipe has been removed from the website I found it at, so I have posted it below. I usually just use some pre-made harissa paste instead of making it from scratch. Slo, this time I used a mix of navel and blood oranges as well as a Sumo mandarine orange.

2½ lb trimmed skirt steak, cut into 4 pieces
Kosher salt and freshly cracked black pepper

The Relish:
1 fennel bulb, trimmed, cored, and finely sliced
1 large orange
2 tablespoons red wine vinegar
2 tablespoons roughly chopped fresh mint
Kosher salt and freshly cracked black pepper to taste

The Harissa:
¼ cup olive oil
¼ cup red pepper flakes (or crushed dried red chilies of your choice)
2 tablespoons freshly cracked coriander seeds, toasted
2 tablespoons cumin seed
1 tablespoon fennel seed
1 tablespoon minced fresh garlic

Build a multilevel fire in your grill (see Multilevel charcoal fire). When the coals are all ignited, the fire has died down, and the temperature is medium (see Gauging the temperature), you’re ready to cook.

Make the Relish: On the stove top, bring a pan of salted water to a boil. Add the fennel and cook for 2 minutes. Drain well, and allow it to cool. Peel the orange with a sharp knife, removing all the white pith. Working over a bowl to catch the juice, cut between the section membranes and remove each orange section whole, discarding the seeds. Put the orange segments in another bowl. Measure 2 tablespoons of the juice, and add it to the orange segments, along with the blanched fennel, vinegar, mint, and salt and pepper. Mix well and set aside.

Make the Harissa: Mash the oil, pepper flakes or chiles, coriander, cumin, fennel seed, and garlic into a paste. Dry the steaks well with paper towels, season them generously with salt and pepper, then rub the paste on both sides.

When the fire is ready, put the steaks on the grill over the hottest coals and sear them well on one side (about 4 minutes). Turn the steaks and continue to cook until done to your liking (4-5 minutes more for medium-rare). To check for doneness, poke each steak with your finger to test its firmness (see The “hand method”). If you’re unsure, make a cut in the thickest part of one steak; it should be slightly less done than you like. Transfer the steaks to a cutting board, cover loosely with foil, and allow them to rest for 5 minutes.

Thinly slice the steaks on the bias across the grain and serve, with the relish on the side.

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I decided to go with my last bottle of the [BANISHED] Wild Sour Golden Ale, a collaboration between Crooked Stave and Crux Fermentation Project, aged in red wine barrels.