Eclectic Bistro Fare

January 28, 2009

...asiatic / polynesian fever!

Miso Sesame Broiled Halibut- rice noodles, scallions, bell pepper, peanut sauce
Fried Chicken Katsu- sticky rice, baby bok choy, mushrooms, tonkatsu

January 27, 2009

Buffalo Tri-Tip & the BBQ King

Back up a few years in my career as a chef and you'll find that I worked and trained under the infamous "BBQ King" Ralph Blevins at Rutherford's Catering & Premier Events in Reno, Nv. He was an unsinkable, unshakeable, old grizzly of a man that knew all the tricks of the culinary trade (even inventing a few). When I came to work for him, he was in need of someone whom he could mentor and train in running his company, due to the fact that he had recently suffered some medical issues. Ralph had more trophies and awards than I've ever seen outside a trophy shop. All of them were for Barbecue. He was considered by all in the barbecue world as the West Coast King. While working for him I learned about hot and cold smoking, grilling better than the rest and dry rubs that enhance the flavor of the meat rather than mask it. He was the best at what he did.

Out of my respect for the late - great man and my love for Northwest inspired foods, I have come up with my own ways of smoking barbecue. Using my own little outdoor grill, I'll show you how to get the maximum amount of kick ass smokey flavor for your upcoming Summer Barbecues. We'll start with a buffalo tri-tip, some of my own experimental wet rub using black berries and smoking with cedar wood...

We begin making a wet rub out of the following
.1 c. blackberries -rough chopped
1 tsp. arabica coffee - fine ground
1/2 tsp coriander powder
1/2 tsp mustard powder
1 tsp. garlic powder
1 tsp. merlot
1 1/2 tbs. sugar
pinch allspice
salt & pepper to taste

Soak some small 2" x 3" x 1/4" cedar planks in water for one hour and allow rub to sit on the meat for the same time. Fire up your barbecue ( I use coal ) and allow embers to turn white before placing on the grill. I don't want the temperature of my grill to reach over 260* f. so I let them go a while before adding my soaked cedar planks to the coals. You can test this with a thermometer in one of the vents (some barbecues come with a thermometer built in). Cook the meat until the internal temp reaches 125* f. for a perfect rare. The cook time depends on the size of your tri-tip. Try it out and you'll have the best smelling barbecue on the block!

Until next time! - Cheffyboy

Blackberry Coffee Smoked Buffalo Tri-tip w/ Peruvian Purple Mashed Potatoes & Sherried Bacon Green Beans

January 15, 2009

January 10, 2009

New Year, New Food!

Crusted Tuscan Shrimp on Cannelini Beans & Baby Spinach w/ Grilled Polenta & Harissa

We had our 1 year anniversary at the restaurant and celebrated it for a whole week. I was a bad blogger and had no time for taking pictures on New Year's Eve. (Spankings are much deserved.) We were in the weeds all night and if it wasn't for the Oyster Bar, everything would have gone a little smoother. But despite all that, the night was a success and the community reached out to our little 50 seat restaurant to give us some love.

Up and coming dishes are popping on the Menu for this year. Here's a sneak preview...

Herb Grilled Pork Chop on Apple Risotto & Baby Spinach w/ Saffron Dijon Cream

Morroccan Steak on Sauteed Confetti Orzo w/ Piemontese Caper & Basil Puree

Indian Spiced Rack of Lamb w/ Paprika Cilantro Oil & Herb Crusted Potatoes
I hope you all had as great a New Year's Eve as I did. I'll Post again soon with another Duck Blog to further explor it's many uses.