Mind if we smoke?

We don’t think you will. In fact, we think you’ll thank us for smoking.

You’ll thank Marc for smoking, anyway. Since he got his big opportunity to smoke as much as he wanted at our house, he’s become quite the heavy smoker. Lately, he just can’t seem to quit smoking. Yeah, go figure, it’s a new year and everyone else is making resolutions to quit smoking — and this guy resolves to smoke more. In the past week, especially, Marc has been smoking like crazy.

Meat, that is. (What, you thought we were talking about smoking something else?)

He’s been smoking beef brisket (and if you’ve ever had our brisket, you’ll be delighted to hear that), he’s been smoking ribs, he’s been smoking pork chops, he’s been smoking sausage and he’s been smoking turkey. Now, you can benefit from all his smoking, in the form of this wonderful Choucroûte: an Alsatian smoked meat platter.

Meat platters like this are the quintessential bistro dish in the Alsace-Lorraine region of France, so influenced in the kitchen by Germany: great quantities of smoked meat, roasted to a turn, served with boiled potatoes, sauerkraut and flavorful mustards. This is our version. You get a plateful of smoked ribs, sausage, turkey and a pork chop. On the side, boiled baby potatoes and plenty of sauerkraut, made with Ruth’s special recipe that combines a touch of sugar and bacon to render the shredded cabbage sweet-tart-savory, not sour. The whole thing comes accompanied by two mustards — a hearty grainy mustard and a mellow honey mustard — and we suggest you ask for some bread as well, because you’re going to want some to soak up the sauce and juices. Order up a beer with this, and — ach du Lieber! — you can’t get a more heartwarming or satisfying winter’s meal. It’s on our specials menu this week; you need to get in here and taste it!

If for some reason that doesn’t ring your bell, though, we still have plenty of other delights with which to tempt you. Such as veal osso bucco; roasted half duck with cherry port sauce; long bone double cut pork chops wrapped in bacon and stuffed with prosciutto, Gruyère and apple with port and dried plum ginger sauce; slow braised lamb shank with rosemary-mint demiglace; a spicy jambalaya; four-cheese mac and cheese with smoked chicken and black truffle; Portuguese fisherman’s stew; mahi mahi with raspberry-chipotle glaze…

Come on by and fill your stomach and your soul with a lovingly prepared dish this week. Because at Bistro 185, we smoke ’em if we got ’em.

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