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.

Escargot with Garlic-Parsley Butter, Fried Pig’s Ear Salad with Blue Cheese Dressing

For a belated Bastille Day, I decided to try the pinnacle of French cuisine: Escargot. We have been watching the fifth season of “Mind of a Chef” with Ludo Lefebvre. In one episode he made escargot – and my wife and I were both salivating… For the vegetable, I make a salad with blue cheese dressing (Not Your Mama’s Coleslaw dressing minus the celery seeds) and top it with some fried pig’s ears. And of course, there was a fresh baguette to sop up all of the garlic-parsley butter.

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I didn’t have any French beer, so I went with a bottle of Flanders Fred – a collaboration between Belgium’s De Proefbrouwerij and Portland’s Hair of the Dog.

Tandoori Ribs, Saag Paneer Mac, Curried Collard Greens

This was another one of my Southern meets Asian experiments.

I have a Tandoori Ribs recipe in one of my cookbooks, but the marinade was pretty basic – so I used the marinade that I use on my Tandoori Lobster. For the sides, I decided to take another shot at the Saag Paneer Mac – but this time using grated fresh mozzarella instead of the grated paneer since mozzarella melts. I also used frozen spinach since to save time. Last, I wanted to try making some Curried Collard Greens. I also wanted to try making Green Tomato Pakoras – a take on fried green tomatoes – but couldn’t find any green tomatoes.

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I went with a bottle of the Figlet – a wild ale fermented with smoked Texas figs – from Jester King.