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!

It’s party time!

No, we’re not talking about tomorrow’s football game. We’re talking about tonight! It’s Bistro 185’s fourth anniversary — and as you can see, we’re ready to celebrate in style.

We never could have made it this far without you, our patrons who have so enjoyed themselves here and have returned again and again to tell us so. Please join us for dinner tonight and help us celebrate by enjoying a complimentary glass of champagne and taking home a slice of our anniversary cake!

As always, we’ve got fantastic specials to tempt your tastebuds. Such as our Argentina Style Beef Tenderloin Filet with Chimichurri Sauce, Cilantro and Lime-Marinated Shrimp with an Arepa and Sweet Potato Tostone and Yellow Rice; our Bistro 185 Fish Fry, starring day boat scallops, shrimp and cod in a cornmeal batter with remoulade sauce and sweet potato fries; our Rack of Lamb with Roasted Red Pepper Orzo Risotto; and our 12-ounce Long Bone Veal Chop with Shiitake Mushroom-Marsala Sauce and Wild Mushroom Tortellini. Or go with a classic or an old favorite; we’ve still got dishes you know and love, from the Four Cheese Mac & Cheese with Smoked Chicken to the Chicken Schnitzel to the Lobster Ravioli to our own Boeuf Bourguignon. Whatever you choose, it’ll make for a happy celebration!

So stop on by, wish us a Happy Anniversary and join in the champagne toast. With the support of you, our friends, we hope to enjoy many more years of serving exciting, creative and delicious bistro cuisine.

Behind the Dish: Baked Salmon with Ginger Sauce

This is the time of year when thoughts of cooking with ginger usually have to do with gingerbread. Well, while ginger is wonderful for baking cakes and cookies, it also works wonderfully with fish — and we don’t just mean sushi.

James Beard’s Baked Salmon with Ginger Sauce is a perfect example of just that. The tender, moist baked salmon is perfectly enhanced by a sauce made with ginger. And to make our sauce, we didn’t use just fresh ginger, but also pickled ginger (the kind you eat with sushi, or our Asian-style crab cakes) and ginger extract. It’s even topped with a sprinkling of candied ginger for more flavor and a little crunch. Definitely not your ordinary salmon dish!

We’re serving our Baked Salmon with Ginger Sauce on a bed of sweet potato mashers with some freshly crispy battered tempura vegetables alongside. Taste it and we think you’ll agree that while gingerbread is a great dessert, gingered salmon is one treat of an entree.

Behind the Dish: Braised Lamb Shanks with Tomatoes and Sausage

Here’s a secret: we’re swapping out the main element in a James Beard recipe tonight to bring you Lamb Shanks with Tomatoes and Sausage. Because, truth be told, his original recipe calls for veal shanks. However, we feel that the flavor will be even richer using lamb shanks — truly exceptional — so we’re subbing them for the veal.

The dish calls for braising the shanks in tomatoes and white wine, parsley and basil, then adding partially cooked sausages (we’re using Italian sausages) during the final cooking time, until they’re cooked all the way through. We’re serving our shanks, tomatoes and sausage with an assortment of fall root vegetables including parsnips, turnips, carrots, rutabagas, Brussels sprouts, sweet potatoes and purple potatoes — and a little fennel and rosemary. Now that’s hearty — and the flavor is exquisite!

Warning to those who can’t resist dessert: we still have Cream Puffs with Chocolate Sauce available, and now you can choose them filled not only with ice cream, but with pastry cream. Either way, you will be amazed.

Behind the Dish: Bacon-Wrapped Stuffed Pork Chop

Stuffed Pork Chop Wrapped in Bacon

Time for another “Behind the Dish” feature, this time spotlighting one of our fall menu specials. (Look for more such features in the days to come!)

Our fall pork chop dish is stuffed with aged provolone cheese, apple slices, and proscuitto. The boneless chop is seasoned and wrapped in thick-cut bacon and then cooked using the sous vide method — that is, it’s vacuum-sealed in plastic and heated for an extended period of time at relatively low temperatures. This helps it keep its original appearance, prevents it from losing excess amounts of fat (which would detract from the flavor) and provides it with a great texture.

Once the chop is thoroughly cooked, we crisp the bacon to make it flavorful and crunchy. Then we top it with a reduction of ginger syrup, maple syrup, apple schnapps and butter. That sauce also flavors the vegetable accompaniment of Brussels sprouts, pecans, a small dice of zucchini and yellow squash. (If you think you don’t like Brussels sprouts, just try them with this sauce. You will never think of them the same way again!)

Add a bed of mashed sweet potatoes, and you have one fantastic dish to warm up a cold fall night. Stop in tonight and taste for yourself!

A sweet combination of spices

What does Pork Tenderloin with Hot Fanny Sauce taste like? A little sweet, a little spicy — a little Mexican, because of the jalapeños and poblanos — but not too hot and very, very flavorful. This is a great way to sauce a tender cut of pork. The sweet potato mashers we’re serving with it, combined with a bit of chopped pecans and topped with marshmallows, are light as air. We added another side to the dish as well: a cool and creamy bit of coleslaw to play off the spiciness of the pork. Delicious? We think so.

Julia Project Dishes for Week 4

Here’s our Julia Project lineup of dishes for Week 4, beginning with dinner on August 31.

Monday, August 31 — Grilled Pork Tenderloin with George Germon’s “Hot Fanny Sauce,” served with individual ramekins of marshmallow-and-pecan-topped sweet mashers. (This dish, from In Julia’s Kitchen with Master Chefs, page 75, will feature a sauce Chef Todd learned while working under George at his award-winning restaurant Al Forno in Providence, Rhode Island.)

Tuesday, September 1 — Filet de Boeuf en Feuilletons, Duxelles: Tenderloin of Beef sliced and stuffed with mushrooms and roasted. We will serve this with Yukon gold mashers and grilled asparagus (Mastering the Art of French Cooking Volume 2, page 180)

Wednesday, September 2 — Poached Filet of Red Snapper with Mushrooms and Fast White Butter Sauce, served with Israeli couscous (Julia and Jacques Cooking at Home, page 238)

Thursday, September 3 — Fried Chicken with Chicken Gravy and Corn Pudding (In Julia’s Kitchen with Master Chefs, page 192)

Friday, September 4 — Crêpes Suzette (Julia and Jacques Cooking at Home, page 410). Also, Fridays of the Julia Project will be “Reprise Nights,” in which we will bring back a popular dish from earlier in the week in addition to our special Friday dish. (Last night, we brought back the Pork Tenderloin with Prunes — and you ate it up!)

Saturday, September 5 — Paella with Chicken, Lobster, and Clams in Saffron Broth (In Julia’s Kitchen with Master Chefs, page 201)

Mark your calendar and make your reservations…when we come back, we’ll be cooking up a storm!