Night at the Oscars: Giant and Ropa Vieja

For our “Night at the Oscars” special entree Thursday through Saturday, we’re honoring the film that won the 1956 Academy Award for Best Directing for George Stevens, the widescreen saga Giant. This movie about the effects of the oil industry — and a fierce personal rivalry — on two Texas ranching families deserves a dish with flavors as big as the Lone Star State itself. And some of the best of those flavors come from the influences of Spanish cuisine on American food, from the Southwest with its Tex-Mex cuisine to Miami and its Cuban, Caribbean and Canary Islands influences. Our entree is actually an example that originates in the Canaries, but which we’re treating with a Southwestern flair: ropa vieja.

Ropa vieja gets its name from the Spanish words for “old clothes,” possibly because of its “torn-up” look. But this concoction of shredded flank steak in tomato sauce tastes nothing like the laundry! We made ours by giving the steak the sous vide treatment overnight, heating it slowly in vacuum-sealed plastic with Southwestern seasoning to imbue it with plenty of tenderness and flavor. Then we combined it with bell peppers, onions, cumin, garlic, cilantro, tomato and jalapeño peppers to make it dance on your tongue even more. We’re serving it on a bed of corn pudding, accompanied by black beans prepared Southwestern style and topped with the Mexican cheese queso blanco. There’s freshly prepared pico de gallo sauce including chopped tomatoes, onions, chiles, lime juice and cilantro nestled in between the two. And we’re even adding freshly fried-up chicken empanadas for a finishing touch.

James Dean, Rock Hudson and Elizabeth Taylor never had it so good down on the ranch as you can have your dinner at Bistro 185 tonight. So come see us and enjoy a dish that will satisfy even a (wait for it) giant appetite. Olé!

Night at the Oscars: Julie & Julia and Boeuf Bourguignon

This week, Bistro 185 takes a slight turn in its tribute to the Academy Awards to honor (and remember) a film near and dear to our hearts, which has secured a 2009 Academy Award nomination for Best Actress for Meryl Streep. Yes, we’re revisiting our Julia Project Monday through Wednesday by once again offering one of the most popular specials from that project, Boeuf Bourguignon with Pearl Onions and Lardons.

This is Boeuf Bourguignon Julia’s way…a little different from our usual nightly specials recipe Boeuf Bourguignon. So stop by and re-enjoy the same dish you loved last summer, or try it for the first time. Bon Appétit!

UPDATE: HELD OVER!! Yes, our Boeuf Bourguignon is too good to limit to three days only, so we’re keeping it on as our “Night at the Oscars” special for the rest of this week. If you haven’t enjoyed it yet, what are you waiting for?

Night at the Oscars: Platoon and Pho

Our “Night at the Oscars” featured special for Thursday through Saturday this week takes us back to the 1986 Academy Award winner for Best Picture, Platoon. No, we’re not serving Army rations. Instead, we pay tribute to the native cuisine of Vietnam with a Vietnamese Pho composed of halibut, shrimp, shrimp dumplings, julienne of carrot, zucchini, yellow squash, baby bok choy, and rice noodles in a lime leaf, lemongrass, and star anise-infused broth. We think you’ll like it.

Night at the Oscars: The Godfather and Chicken Cacciatore

Monday through Wednesday this week, Bistro 185 pays tribute to the 1972 Academy Award-winning Best Picture, The Godfather, with our “Night at the Oscars” special Chicken Cacciatore with Angel Hair Pasta. Come in and try this Italian classic prepared our way. With tender, juicy chicken, sauce full of tomatoes, onions and peppers, and buttery-lemony pasta, it’s an offer you can’t refuse!

Night at the Oscars: Lawrence of Arabia and Middle Eastern Lamb

This week, Monday through Wednesday, come along with us on a culinary adventure through the desert as we pay tribute to the 1962 Academy Award-winning Best Picture, Lawrence of Arabia. Our featured dish will be a lamb shank prepared Middle Eastern style, with apricots and cinnamon, accompanied by Moroccan couscous studded with raisins and pine nuts.  It’s a sweeter treatment of lamb that really brings out its depth of flavor and makes for a refreshing change of pace. Taste it and feel that desert breeze melting the chill in your winter soul!