Korean Porter Skirt Steak, Shigumchi Namool, Gamja Jorim

I wanted to try out the Korean Porter Skirt Steak that I found on The Beeroness website. The Shigumchi Namool and Gamja Jorim had dome previously with the last time I did the Bo Ssäm.

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I had a hard time deciding what to have with this, so I went with a bottle of El Cuatro – aged in brandy & whiskey barrels to age for over a year – from The Ale Apothecary.


Harissa-Rubbed Grilled Bavette Steak with Orange-Fennel Relish

As a particularly hot summer finally winds down, I had a hankering for this. Since my butcher didn’t have any skirt steak, I used a bavette steak – which was on sale.

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I picked up a bottle of Breakside‘s Entropy – a beer brewed with fennel and aged in gin barrels – at the 10th anniversary party for Bailey’s Taproom specifically to go with this meal.

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.