Chili Coconut Stout Braised Pork Ribs, Curried Collard Greens

This is another recipe from The Beeroness. And, like last time, I used Santiam‘s Pirate Rum Barrel Coconut Stout. The only thing that I could think of to serve with this was the Coconut Curried Collard Greens.

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Since both of these dishes have coconut in them, I figured I would go with the Saison Bruge – a saison brewed with Cacao nibs – from Upright.


Gochujang & Maple Pork Tenderloin, Asian Slaw, Sticky Rice

This was just an excuse to use the leftover sauce from the Korean Fried Chicken. I marinated the tenderloin in the sauce  – which unfortunately caused the outside to burn. After it was done, I poured the remaining sauce on top. I wanted something simple to go with it, so made Asian Slaw (with Johanna Ware’s dessing) and some Sticky Rice.

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I went with a bottle of Focus from Structures.

Thanksgiving in August

A friend of the family who moved to Uruguay a few years back was in town visiting this weekend. We asked her what she would like us to cook, and she said that she really missed not having Thanksgiving. So, that’s what we did.

For an appetizer, I made my mother’s stuffed mushrooms. For the main course, I did a Fried Turkey with Gravy, Corn Bread Stuffing with Shrimp and Andouille and my family’s favorite Spinach Casserole. For dessert, my wife made the Toro Bravo Caramel Panna Cotta.

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I pulled a few bottles from the cellar for the occasion:  A 2014 bottle of the Sahati from The Ale Apothecary, Petit Blanc from De Garde, Fantasia – a Gin barrel peach beer – from Upright, Barrel Aged Spruce Tip from  Wolf Tree and a Salal Sour – a beer flavored with wild salal berries – from Yachats.

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).

Korean Fried Chicken and Kimchi Collard Greens with Bacon

This recipe – from Anthony Bourdain’s cookbook – hits both of my current culinary obsessions: Korean food and fried chicken. For my veggie, I did some collard greens in some of the leftover Heirloom Market Kimchi slaw sauce. I decided to add some bacon, because… Well, collards need some kind of pork in them – right?

There was supposed to be waffles… I decided that the perfect side dish would be to do a Buchujeon pancake, but to cook it in the waffle iron – but it just didn’t work. I’ll have to go back to R&D on that one…

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I went with a bottle of Éponyme – a wild ale conditioned on toasted Maple wood with a small amount of Maple syrup – from De Garde.

Pork Shoulder Skewers, Roasted Broccoli with Harissa Vinaigrette, Feta and Mint

I stumbled upon the Pork Shoulder Skewers recipe while looking up a restaurant that I have still not eaten at called Tusk. I figured I give it a try and it would give me an excuse to attempt the Roasted Broccoli with Harissa Vinaigrette, Feta and Mint again.

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I decided to go with a bottle of Fennel – a beer brewed with orange and fennel – from Propolis Brewing.