Barbecue bliss Bistro-style!

Hi, Tenant here, to tell you about Wednesday’s barbecue dinner. Let me warn you: if you weren’t here and you read this, you’re going to be sorry you missed out. The good news is, it’s still possible to enjoy many of the components; it’s just that this was such a fantastic opportunity to enjoy all of them at once, at a great price!

Some previews first, from back in the kitchen:

These were the shortcakes lined up on pans, ready for bathing in strawberries.

Rows of jalapeno corn muffins awaited serving.

Pans of coleslaw were at the ready…

…as was the potato salad.

The meat was just about finished. Pans of chicken were all prepared and just needed a final finish on the grill…

…while the ribs were getting a nice brushing.

All this looked fantastic, but of course the final proof would be in the eating. I had no partner for this meal and it was being served family-style “for two,” but the way I saw it, that just meant I’d have plenty of leftovers of whatever I couldn’t eat the first time around.

So at the appointed time, I sat down. And here’s what was placed before me…

The half-chicken sat to the left, the slab of ribs to the right, and in between, slices and slices of amazing beef brisket.

On a separate plate appeared a trio of ramekins filled with creamy goodness both hot and cold:

At the front, the coleslaw; at left, the redskin potato salad; at the rear, rich and thick macaroni and cheese, topped generously with browned bread crumbs.

And, last but not least, the jalapeno corn muffins:

It was an incredible repast, and there was just no way that even I with my hearty appetite was going to finish all this. After a few ribs, a slice of brisket and a generous stripping of the chicken, combined with making a serious dent in all the sides, I had eaten all I could hold and still find room for dessert. The ribs and brisket were just as I’ve come to love them from past experience: meaty and redolent of that amazing house-smoked flavor, coated with just enough sauce (although, as you can see, an extra container of the sauce arrived alongside, just in case). The chicken? Amazing. You know how chicken can very easily turn dried-out and stringy on the barbecue grill? Not this chicken. The recipe for barbecued chicken Bistro-style is to cook the chicken sous vide first, so it’s thoroughly cooked all the way through without being overcooked — then finished on the grill so the skin gets that perfect crispy char and the sauce melds into the flesh just so. It was a magnificent trio of barbecued meats all around, and the accompaniments were just as delicious. The coleslaw was a refreshing contrast to all the spice, and the potato salad was full of chunks of potato, chopped boiled egg, onion, celery and mayo. The macaroni and cheese? If you’ve ever come by at lunch for the fish fry, you know what I’m talking about. Rich, cheesy, just plain magic. The jalapeno corn muffins had just a slight hint of peppery heat and were just right.

After I had made my best dent in all this fantastic food, I asked for the rest to be boxed up and was served my strawberry shortcake:

Wow. This was good, old-fashioned, classic strawberry shortcake, saucy berries served on two halves of a neat white shortcake biscuit with plenty of fresh whipped cream. The perfect ending to the perfect dinner. My dining companions seemed to agree, as they enjoyed their dinner with a bottle of wine:

When I finally left, I had about three or four boxes of leftovers, and I knew I was going to enjoy eating them as leftovers as much as I had enjoyed my dinner. Part of the fun has been seeing how many meals I can get out of them. Yesterday, I finished off the chicken, the macaroni and cheese, and half the potato salad and coleslaw at lunch (the cats got tiny pieces of chicken as treats) and finished off the rest of the potato salad and coleslaw with the ribs and remaining corn muffin at dinnertime. Today, I made a delicious sandwich out of part of my leftover brisket. Now, the only question left is what to do with the rest of the brisket. Another sandwich, or do I cut it up and put it in a stir-fry?…Oh heck. Why not another sandwich. It’ll make it easier to taste the real flavor coming through. And it will definitely be tasty.

Only one way to end this. And that’s to say: Barbecue at the Bistro is the essence of summer! If you’ve never tried a platter featuring these amazing specialties, you should do it soon. If you have — especially if you did this past Wednesday — you may not be hungry again yet!

Join us for Bar-B-Q Family Style!

When we said July was Barbecue Month here at the Bistro, we weren’t kidding! We’ve slated a Vegan Bar-B-Q, we’ve got a Latin American Bar-B-Q Wine Dinner in the works…but even that’s not all!

We hope you’ll join us for a Special Bar-B-Q Night Wednesday, July 27, between 5 and 9 p.m. Our $45-per-couple (plus tax and gratuity) feast will include the following classic barbecue fare served family style:

Smoked Bar-B-Q Brisket
1/2 Grilled Chicken with House Bar-B-Q Sauce
1/2 Slab Smoked St. Louis Ribs with House Bar-B-Q Sauce
Rooftop Herbed Redskin Potato Salad
Coleslaw
Our Famous Mac and Cheese
Jalapeno Corn Muffins
Dessert: Strawberry Shortcake with Fresh Whipped Cream

Our fantastic summer feast is available by prepaid reservation only, so call 216.481.9635 and reserve your classic barbecue dinner now!

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.

You’ll nibble these bones ’til they’re naked

JuliaProject921

If you’re a rib lover in Cleveland, Bistro 185 is the place to be tonight. Our Chile Glazed Country Ribs will hit your sweet spot for sure — and your spicy spot, because they’re a wicked combination of both and are getting reviews like “phenomenal.” The sauce is brown, thick and clinging to every crispy, juicy bite of the fall-off-the-bones meat. If you’ve never had a rib with anything but a tomato-based sauce, you owe it to yourself to try this change of pace. After a half dozen of these, your palate will be wide awake and very happy!

The beans-and-rice dish alongside is a combination of yellow rice and black beans with turmeric and curry seasoning. To finish, we added a little salad of mixed greens topped with the peach chutney we serve with our Asian lump crab cakes — a little bit of a cool refresher to contrast with the heady spicing of the ribs. Don’t miss these — whether you eat them with a knife and fork or just slice them apart and pick them up with your fingers. As Julia herself might say, “BONE Appétit!

Behind the Dish: Chile Glazed Country Ribs with Black Beans and Rice

The Julia Project travels south of the border for its flavors tonight, with a recipe developed and shared with Julia by Rick Bayless, who with his wife Deann runs the award-winning Frontera Grill and Topolobompo restaurants in Chicago. Rick became a student of cooking Mexican style and came up with this recipe that combines country-style pork ribs (which have lots of meat per rib and a great texture) with a marinade made of roasted ancho and grajillo chili peppers. The marinade also includes garlic, meat or poultry broth, cider vinegar, cumin seeds, ground cloves, peppercorns, oregano, cinnamon, salt and sugar. After marinating in the roasted chili pepper mixture, the ribs are baked in foil with water, basted with their cooking juices and the leftover marinade, until crispy on the outside and full of flavor on the inside. (You can see Rick preparing the recipe in a video linked here.)

We’ll be serving them with black beans and rice for a meal that is sure to wake up tastebuds longing for a meaty pork rib with a spicy tang. Come join us!

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.