Great excuses to treat yourself!

The Tenant is back, with the specific purpose of giving faithful Bistro 185 fans (and even new friends) a handy excuse for treating yourself to a meal at the Bistro soon. Because I’ve done that recently, and not just for the Vegan Thanksgiving Wine Dinner. I thought I’d share a few of those experiences here.

Last week, I tried the Veal Meatloaf with Shiitake Mushroom Bread Pudding. This was not your plain old mom’s meatloaf! It was tender, delicious and full or rich flavor, and cut quite thick as well. As for the bread pudding, it was an amazing savory reworking of traditional sweet bread pudding…when you think about it, an excellent alternative and analog to the traditional stuffing so often served with turkey and chicken dishes. Chef Ruth revealed to me that the secret to its flavorfulness is setting the pan for the bread pudding right below the meatloaf in the oven so the meat drippings fall right onto the pudding. Now that’s rich!

On another night, it was the Coconut Curry Chicken with Cashews. This was a pot of incredible goodness Asian style–a rich, spicy sauce filled with chunks of chicken, sweet potatoes, chickpeas and, of course, plenty of cashews and topped with snowy white coconut flakes.

These dishes are pretty typical of what Chef Ruth and company have been cooking up in the kitchen lately. If they don’t turn you on, how about Chicken in the Pot with Matzoh Balls, or Veal Osso Bucco with Herbed Polenta? And last time I looked, some of the classic favorites were still on the specials list, from Boeuf Bourguignon to Lobster Ravioli to Four Cheese Macaroni & Cheese to that incredible stuffed double cut pork chop. You know that after you’ve had your fill of Thanksgiving food, you’re going to want something different…maybe even before Thanksgiving…so why not stop by? (For the record, the Bistro will be closed Thanksgiving Day, but open and ready for business again Friday!)

If the dinner entrees alone aren’t enough to lure you in, I’ve got another piece of news to get you in the door…regarding the desserts. Lately one of the standouts has been Red Velvet Macadamia Lollipops, delicious single-serving balls of chocolate red velvet cake with macadamia nuts, drenched in a chocolate or white chocolate ganache, on a stick. They’re served with raspberry coulis for dipping. Need I say “heavenly”? If your entree is so filling you can’t eat another bite, take a few of these babies home. They freeze well. Although they won’t stay in your freezer long, I guarantee.

And then there’s the new form of decadence Ruth just came up with, pictured here. I call it Bacon Chocolate Parfait. She calls it “S’mores on Steroids.” It’s rich, thick Mexican chocolate cream, kind of like a mousse, served in a goblet atop graham-cracker crumbs, topped with miniature marshmallows, and speared with a long, crispy slice of chocolate ganache-dipped bacon. Yes, bacon. All with a little kick of cayenne pepper added. I really don’t know how to tell you how delicious this one is. There’s really only one way to know.

In short…if it’s been a while since you’ve been to the Bistro, you need to come back. Hey, even if it hasn’t been all that long, come back! You’ll be glad you did!

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Rum-Painted Grouper is a great tropical taste!

Oh boy, this is another winner from Chef Todd! You’re going to love the combination of flavors in this dish. The grouper is painted with a glaze of rum, cloves, black peppercorns, soy and lemon, then grilled to perfection and placed atop a bed of macadamia-nut guacamole, rich with the flavors of fresh avocado and cilantro. It’s topped with grilled pineapple slices and a wedge of lime, and served alongside jasmine rice and sweet-potato tostones. It’s one of those terrific dishes that provides a magical contrast of flavors and sensations: hot and cold, sweet and spicy, all blending together and yet each standing out to be savored in turn. Not to be missed!

Chef Todd Special: Rum-Painted Grouper

Get ready for a taste of the tropics! Chef Todd’s special of the week is Rum-Painted Grouper with Coconut Jasmine Rice, Sweet Potato Tostone and Macadamia Nuts. Expect to also see some more tropical fruit, like pineapple, in this one. Todd was still making decisions about the final composition of this dish at the time this was posted, so to see and taste the final product, you’ll just have to stop by the Bistro!

Yellowtail Snapper with Mango, Rum, Ginger and Macadamia Nuts: a taste of the tropics

JuliaProject926Due to unforeseen circumstances, we didn’t get to blog a “Behind the Dish” post today, but we can tell you now what is IN the dish known as Yellowtail Snapper with Mango, Rum, Ginger and Macadamia Nuts: a feeling that for a little while you can escape from chilly, rainy Cleveland to a warm island in the sun. And there’s more in it than the name indicates.

This dish starts with wild-caught Florida yellowtail snapper fillets, which are sautéed and then dressed with a sauce including chunks of both mango and papaya flavored with rum, mint, ginger and lemongrass, and studded with macadamia nuts. The fish and sauce top a bed of basmati rice flavored with lemon zest and mint. We are serving it with a salad of field greens dressed in a simple vinaigrette.

The verdict? The combination of all these sweet and slightly spicy tropical flavors works magic on the light, flaky moist fish fillets, while the nuts add a perfect meaty crunch. Eat this one and you can close your eyes and forget about the rain and the gloom for a little bit and pretend you’re in the tropics. Yes! Then again, if you missed the Shrimp Étouffée, the Chile Glazed St. Louis Style Ribs or the Chocolate Mousse, you have another chance to enjoy those, too!

Well, we’ve finally come to the last week of the Julia Project, but the fun is far from over. Don’t forget, in the final week we’ll be reprising the most popular dishes of the previous seven weeks of the Project. We’ll let you know what they are ASAP, so keep watching this space! And on October 13 comes the Julia Project Wine Dinner: six courses, a special wine matched with each course, and it’s all Julia. If you haven’t made your reservation yet, what are you waiting for?

Julia Project Dishes for Week 7

Thanks for your patience! Here’s a list of the Julia Project dishes for Week 7, the last week in which we will be offering brand-new dishes. The final week of the Project will consist of our “greatest hits”: reprises of the most popular dishes from the first seven weeks.

Monday, Sept. 21 — Chile Glazed Country Ribs with Black Beans and Rice (In Julia’s Kitchen with Master Chefs, p. 260)

Tuesday, Sept. 22 — Smoked Salmon Napoleon (In Julia’s Kitchen with Master Chefs, p. 63)

Wednesday, Sept. 23 — Lamb Moussaka (Mastering the Art of French Cooking Vol. 1, p. 349)

Thursday, Sept. 24 — Shrimp Étouffée (Cooking with Master Chefs, p. 21)

Friday, Sept. 25 — Mousseline au Chocolat (Mastering the Art of French Cooking Vol. 1, p. 604)

Saturday, Sept. 26 — Yellowtail Snapper with Mango, Rum, Ginger and Macadamia Nuts (In Julia’s Kitchen with Master Chefs, p. 238)

We hope you can make it to the Bistro to enjoy these dishes with us! Make your reservations during open hours at 216.481.9635.