B&T Oyster Bar

November 20, 2015 by 7 Comments

Update: Now Closed

You may think that with a name like B&T Oyster Bar (B&T stands for Block and Tackle), that this restaurant only specializes in oysters.
B&T Oyster Bar exterior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar chalk art and Highball Cocktail of Jamaica Queen's Special with Wray and Nephew overproof rum, coconut lime spiced syrup, Boylan's seltzer, 2 limes

And, it is true they offer more than half a dozen kinds of oysters to select from for a Raw Oyster Platter that you can choose from yourself, or let them choose for you. During happy hour, each oyster is only $2 on the half she’ll so you can feel free to sample them all to compare and contrast the differences of the different types.
B&T Oyster Bar offers more than half a dozen types of fresh raw oysters on the half shell for you to compare and contrast the kinds of oysters B&T Oyster Bar- Raw Oysters - they offer more than half a dozen different kinds to choose from

You can also order Raw Oyster Shooters here with citrus, fish sauce, and tomato. These are only $1.50 during their early or late night happy hour.
B&T Oyster Bar- Raw Oyster Shooters with citrus, fish sauce, tomato B&T Oyster Bar- Raw Oyster Shooters with citrus, fish sauce, tomato

Or step away from the raw and explore cooked oyster. For instance they offer Grilled Oyster with simple chili-lime butter. Or my pick is the Miso-Sake Grilled Oysters with miso, sake, bonito, yuzu, and butter. The grilled oysters are not part of the happy hour selection, but very tasty if you don’t want raw oyster.
B&T Oyster Bar B&T Oyster Bar Miso-Sake Grilled Oysters with miso, sake, bonito, yuzu, and butter. B&T Oyster Bar B&T Oyster Bar Miso-Sake Grilled Oysters with miso, sake, bonito, yuzu, and butter.

But definitely don’t feel like B&T Oyster Bar is only a go to if you want oysters. They offer so much more!

For instance, they have a spectacular regular menu item and also happy hour special of Crab Hand Rolls with king and red crab, glass noodles, nuoc cham mayonnaise and yuzu tobiko in soy paper.
B&T Oyster Bar- regular menu item and also happy hour special of Crab Hand Rolls with king and red crab, glass noodles, nuoc cham mayonnaise, yuzu tobiko in soy paper

Another fantastic flavorful special on their regular menu and happy hour are their Tempura Rock Shrimp spicy mayo or wasabi mayo and then served alongside a daikon and herb salad with white soy ponzu.  I prefer the wasabi mayo but you should try it yourself and see what side you fall upon
B&T Oyster Bar Tempura Rock Shrimp where the rock shrimp are tossed in either spicy mayo or wasabi mayo and then served alongside a daikon and herb salad with white soy ponzu

A special I saw on my second visit was Shrimp Toast.
B&T Oyster Bar Shrimp Toast

For a bit more acid, the B&T Squid Salad on their regular menu and also on their happy hour menu includes flash poached calamari, shaved leek, shallot, basil, mint, cilantro, marcona almonds, roasted chili-lime & fish sauce citronette. The acidity here is refreshing but funky fun. Another visit, the dressing was changed out for a grilled chili and sweet lime vinaigrette instead that wasn’t quite as salty and more sweet.
B&T Oyster Bar Squid Salad, on their regular menu and also on their happy hour menu, includes poached calamari, leek, shallot, basil, mint, cilantro, marcona almonds, roasted chilli-lime & fish sauce citronette

My favorite salad is on their regular menu, the Beet Salad with heirloom beets, wasabi ranch, belgian endive, arugula, green apple, and pumpkin seeds which is fun with all the flavors and textures and pretty hearty and totally vegetarian without any oyster or Seafood at all!
B&T Oyster Bar Beet Salad with heirloom beets, wasabi ranch, belgian endive, arugula, green apple, pumpkin seeds

If you are detecting a theme here of Asian influence to their food, you are right on the mark. They may offer a seafood pot pie on their regular menu, and also on the regular and happy hour menu a Fish Sandwich with beer battered fish filet (the fish may be Mahi Mahi, or Wahoo – or something else depending on what is fresh) in a bun along with old bay mayo, house pickle relish, shaved red onion and iceberg lettuce. But those are more the exception of combining fresh Northwest seafood and American style traditional seafood treatments.
B&T Oyster Bar Fish Sandwich, a beer battered filet, old bay mayo, house pickle relish, shaved red onion, iceburg lettuce available on the regular and happy hour menu. The fish may be Mahi Mahi, or Wahoo - or something else depending on what is in season.

Other items on the menu take cues from our neighbors in the east. Some of it is Japanese influence as mentioned with some of the dishes above already, which isn’t a surprise since Japan is such a seafood worshipping country and handles myriad seafood in combinations we wouldn’t see normally at a traditional seafood restaurant.

B&T also takes cues from other Asian countries who also love their Seafood. These show up on the menu in offerings of miso cream in the kale, uni butter with radishes, szechuan spiced seafood ragu on dan dan noodles, and Fish in a Hot Stone Bowl with hiramasa or Hawaiian super white tuna or other fish depending on what’s fresh, sushi rice, pickled shiitake, carrot, radish sprouts, sautéed mushroom, scallion, wakame, jidori egg, and miso-sake chili sauce.
B&T Oyster Bar Fish in a Hot Stone Bowl with hiramasa, sushi rice, pickled shiitake, carrot, radish sprouts, sautéed mushroom, scallion, wakame, jidori egg, miso-sake chili sauce

Tip with the stone bowl- don’t touch the bowl, it’s extremely hot. Let it sit for a while so that the rice on the bottom can get crispy. Decide whether you want to stir the fish in so it cooks with the hot stone bowl, or take it out so it stays raw instead. And, pour in the sauce just a bit at a time as it has a strong flavor and you don’t want to just be eating sauce and rice.

And seriously I could just eat that side of Miso Creamed Kale with black kale, shimeji, oyster, and maitake mushrooms, miso cream by itself, it was so decadent and so much better than a regular creamed green of any kind. Wow. I didn’t know kale could be so rich!
B&T Miso Creamed Kale with black kale, shimeji, oyster, and maitake mushrooms, miso cream B&T Miso Creamed Kale with black kale, shimeji, oyster, and maitake mushrooms, miso cream

For me, this Asian flavor nod makes B&T all the more intriguing in that not only are they focused on good seafood, but they are willing to explore flavor combinations with seafood beyond just the tried and true lemon and butter. But, you should also not be expecting simple lemon and butter dishes then where the seafood is the star, since you’ll notice that there’s a lot of sauce that comes with B&T’s dishes. These are not light preparations.

With a highball menu with a dozen options, in addition to a cocktail menu with more than a handful of other choices, and a rotating special “Oyster pairing wine glass selection”, there is plenty to quench your thirst with your seafood from the bar. During the early happy hour the discount is on the wine glass and specialty cocktails, while the late happy hour discounts the highballs.
B&T Oyster Bar chalk art and Highball Cocktail of Jamaica Queen's Special with Wray and Nephew overproof rum, coconut lime spiced syrup, Boylan's seltzer, 2 limes B&T Oyster Bar- they offer quite a few High Ball Cocktais like this Tanghetto with Fernet, tarragon syrup, Cock and Bull ginger beer, lime wedge

You can expect the highballs here to run much more complex in flavors then your usual Jack and Coke or Dark and Stormy or Pimm’s Cup. Instead, consider some options I’ve seen such as:

  • Tanghetto with Fernet, homemade tarragon syrup, Cock and Bull ginger beer and lime wedge is refreshing
  • Jamaica Queen’s Special (my favorite of what I’ve tried) with Wray and Nephew overproof rum, coconut lime spiced syrup, Boylan’s seltzer, 2 limes
  • Monkey Man with banana infused Jameson (yes you read that right), Mexican sugar syrup, Boylan’s seltzer
  • Cafe Jalisco with Cazadores reposado tequila, mole syrup, Stumptown cold brew coffee
  • and more!

B&T Oyster Bar- they offer quite a few High Ball Cocktais like this Tanghetto with Fernet, tarragon syrup, Cock and Bull ginger beer, lime wedge B&T Oyster Bar Highball Cocktail of Monkey Man with banana infused Jameson, Mexican sugar syrup, Boylan's seltzer B&T Oyster Bar cocktail
Meanwhile, options on the cocktail menu include

  • I Wish It Would Rain with bourbon, peach liquer, lemon, rooibos tea, cardamon, ginger beer
  • Tina Louis with mezcal blend, amaretto, lemon, ginger, cayenne tincture
  • Rhubarbarella with rye, dry curacao, pineapple, rhubarb shrub, ginger, beer, egg white
  • and more!

Early happy hour is from Tues – Sat 5-7 PM, and late night happy hour is Tues- Thurs 9 PM – close and Fri – Sat 10 PM – close.

Do any of the items above pique your interest? What do you think of their more Asian take of seafood with stronger sauces? Have you been to B&T before, have you tried the new updated menu, and what did you think?

Disclosure: One happy hour meal was complimentary and shared family style with other bloggers, but I also have visited on my own dime. II will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Block and Tackle Menu, Reviews, Photos, Location and Info - Zomato

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Food Should Taste Good chips with Mexican Street Corn Dip recipe

November 2, 2015 by 7 Comments

I had the opportunity to attend a Food Should Taste Good event in late summer. I’m familiar with the Food Should Taste Good chips, as I have often grabbed a bag for gatherings at my house because I know they are tasty and are certified gluten free and kosher and non-GMO.

Their Multi-grain tortilla chips, with stone ground corn, brown rice flour, flax seeds, sesame seeds, sunflower seeds, and quinoa are all natural, low sodium, cholesterol free, and go to with a wide variety of cheeses or meats and I like their slightly nutty flavor.

Thanks to this event, I was also able to sample many new to me flavors, and was introduced to more sophisticated ways to serve these healthy and good for you snacks. Food Should Taste Good partnered with The Eastburn as well as blog Manmade DIY who pointed out other great products to upgrade your bbq.
Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips, and Blueberry Avocado Salmon Mousse and also Grilled Portobello with Mango Salsa accompany Food Should Taste Good The Works! Tortilla chips

For instance, consider

  • Blueberry Avocado Salmon Mousse to accompany Food Should Taste Good The Works! Tortilla chips. The Works! has includes poppy seeds, caraway seeds, onion and garlic remiscent of an everything bagel.
    Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • For a vegan pairing, there was a Grilled Portobello with Mango Salsa that went with those same The Works! Tortilla chips
    Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • A favorite for many of us were the Fried Goat Cheese and Mango Fritters served with the Food Should Taste Good Blue Corn chips
    Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • I loved the visual presentation of the Avocado and Pear Salad topped with Sliced Radish on the Blue Corn chips
    Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • Another hit were the Fire Roasted Tomato and Poblano Dip with Grilled Shrimp on Multigrain Chips
    Fire Roasted Tomato and Poblano Dip with Grilled Shrimp by EastBurn paired with some Food Should Taste Good The Works! Multigrain Chips

However, there’s possibilities beyond chips with toppings as appetizers. They can be part of the main meal too, such as

  • Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip served with Multigrain Chips
    Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips
  • Sliders served with a side of Sweet Potato Chips: either go carnivore with Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers or vegan with BBQ Tofu Slider with Fig Compote!
    Sliders served with a side of Food Should Taste GoodSweet Potato Chips are a way to use these healthy gluten free chips as part of the main meal Eastburn Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers BBQ Tofu Slider with Fig Compote by EastBurn

I had never visited the website before, and had no idea they had a mouthwatering Crunch Feed and a Recipes area with all sorts of pairing and recipe suggestions for healthy yet fun snacks and party food.

I was first drawn to this recipe for a Mexican Street Corn Dip. With its use of corn it is perfect for late summer and fall entertaining.

Mexican Street Corn Dip Recipe

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I made a few adjustments in that I wanted to make it a little healthier by using olive oil instead of butter and made sure to really brown my corn. Then I turned up the heat by using Thai Chili peppers and stronger chili seasoning. The recipe is originally by Justine of Cooking and Beer, courtesy of the Food Should Taste Good website.
Ingredients:

  • 8 ounces of softened tofu or light cream cheese
  • 3 tablespoons olive oil mayonnaise
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of chipotle chili pepper (plus extra for garnish)
  • salt and black pepper to taste
  • 2 tablespoons of olive oil
  • 3 cups corn kernels, either cut from the cob or thawed if previously frozen
  • 3 Thai chili peppers, finely chopped (or use 1-2 jalapenos)
  • 3 sliced green onions (2 in the dip, and 1 for garnish)
  • 1/2 cup cotija cheese (plus extra for garnish)
  • 1 bag of Food Should Taste Good Blue Corn tortilla chips

Directions:

  1. In a large mixing bowl, add the 8 ounces of softened cream cheese, 3 tablespoons mayo, 1 teaspoon of cumin, 1/2 teaspoon of chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
    Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn
  2. In a large skillet, heat the olive oil over over medium heat. When melted, now add your 3 cups of corn kernals and finely diced Thai chili peppers (or jalapenos). Don’t stir right away – let the heat sear and brown the corn a bit first, and then turn the corn so brown on the other side. This might take 4-6 minutes on each side. Then, remove from heat and add to your mixing bowl with the cream cheese and sour cream mixture. Stir to combine so all the cream mix is distributed evenly.
    For my version of this Mexican Corn Dip recipe, make sure you char the corn by being patient before stirring After charring your corn slighly, continue with the Mexican corn dip by combining it with the creamy sauce you made earlier
  3. Add 2 sliced green onions and crumble in small pieces your 1/2 cup cotija cheese. Mix, and now pour everything into your serving bowl. Garnish with additional chili powder, green onions and cotija cheese.
  4. Enjoy immediately with your Food Should Taste Good Blue Corn tortilla chips.
    Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I really like that these blue corn chips add a different color instead of traditional yellow or white corn.

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

Have you ever had or seen these chips before? Which type of chip or combo with the chip sounds most intriguing to you?

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Nodoguro Hardcore Omakase Sushi

October 9, 2015 by 9 Comments

I’ve written about Nodoguro extensively – I was lucky enough to hear from a friend about their very first pop-up, and for the past 1.5 years, have attended many of the pop up dinners at their space now next to Pastaworks on SE Hawthorne. Every 90 days or so they rotate out/in a new theme as the inspiration for their menu and their decor. However, last week was my first visit to their Hardcore Omakase Sushi dinners. And so this is a recap of that 21 course dinner.
Place setting at Nodoguro Hardcore Sushi Dinner Chef Ryan Roadhouse explains the various seafood in his display of the sushi to come, fresh from being picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

At these dinners, Ryan chooses what the menu will be just like his themed nights (aka Omakase), but there is more of a focus on sushi, and it’s not your usual tuna and yellowtail, and there’s no imitation crab meat or anything with cream cheese or drenched in sauce in sight. Everything is dressed intentionally, but simply. Of the 21 courses, you get to see Ryan carefully slice the fish he has displayed on the platter at the beginning of the evening for about half the dishes.
Chef Ryan Roadhouse explains the various seafood in his display of the sushi to come, fresh from being picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

Rest assured it is not a night of just raw seafood despite the “hardcore” in the name. Ryan includes many “snacks” before the sushi parade starts, and not all of the fresh seafood which he just picked up less than 24 hours before, ordered from Tsukiji and Fukuoka Municipal, comes in raw form.
Display of the sushi to come, fresh from picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

The dinner menu if you attend will depend strongly on what was ordered, based on what is freshly caught at the market and if there are certain fish in season. In my visit, Sanma, or Mackerel Pike, an autumn silvery fish, was a feature that you won’t see long after the beginning of winter. (naturally in Japan, there’s a festival in celebrate the arrival of Sanma season). For the last course you get a chance to request a second helping of your favorite, so of course I went back for this specialty though without the rice, as excellent as it is (as covered in detail by Kyle Hildebrant here).

Nodoguro now is offering two Hardcore Omakase Sushi nights – Sundays and now Wednesdays, partially to help alleviate the response of the October Sunday nights selling out in 30 minutes. Make sure that you follow Nodoguro on Twitter and get on their email list on the Nodoguro website so you get a pre-announcement the day before of when the $120 ticket will go on sale on their website.

The ticket includes dinner but not tip or alcohol – and pretty much you should always get a Sake flight,  though wine flights or by the glass are also available. I have never ever been disappointed, unlike some of the alcohol choices at other pop-ups. If I had not had a work call after my dinner (I was the last to leave at around 10 PM), I might have “helped” them finish their open bottles…
Wine and Sake options curated by Paul Willenberg for Nodugoro Hardcore Omakase Sushi night Wine and Sake options curated by Paul Willenberg for Nodugoro Hardcore Omakase Sushi night

I wanted seconds and thirds, or maybe the whole bottle of the delicious Johan Vineyards 2014 Pinot Noir Petillant Naturel whose color was gorgeous, it was bubbly and effervescent sparkling, and very light and too easy to drink. Too easy. The Ohyama Big Mountain sake was fruity yet dry and I thought went with everything, another easy drinker.

Meanwhile, the yellower sake you will see in later photos is the Senkoma Koma Colt Sake had a much stronger maltier flavor that made it a sipper but I never tired of the depth of flavors unfolding as it warmed to room temperature that you will want to save to try tasting just a little sip with the dishes to compare what it can bring out in flavors.
Delicious Johan Vineyards 2014 Pinot Noir Petillant Naturel Sake

Next week, I’ll be going to the themed dinner (Harajuku). But for now, without further blabbing like I always do, here is the food porn you are waiting for.

One

Teamwork plating Prince Edward oysters in mignonette atop ice by Mark Wooten and Colin Yoshimoto
Teamwork plating oysters by Mark Wooten and Colin Yoshimoto Colin Yoshimoto carefully adding mignonette to the oysters

Oysters first course at Nodoguro Hard Core Sushi Dinner Prince Edward Oysters and mignonette first course at Nodoguro Hard Core Sushi Dinner Prince Edward Oysters and mignonette first course at Nodoguro Hard Core Sushi Dinner

Two

Tataki with 2 types miso: buckwheat and saikyo young white miso
Tataki with 2 types miso

Three

Monkfish liver tofu salmon roe yuzu
Monkfish liver tofu salmon roe yuzu

Four

Flash fried Japanese eggplant in cornstarch, with avocado and salt and yuzu juice
Flash fried Japanese eggplant in cornstarch with avocado salt yuzu juice Flash fried Japanese eggplant in cornstarch with avocado salt yuzu juice Flash fried Japanese eggplant in cornstarch with avocado salt yuzu juice

Five

Abalone steamed in seaweed atop that same seaweed plus abalone liver and uni
"Abalone Abalone steamed in seaweed atop that same seaweed plus abalone liver and uni

Six

Ryan plating geoduck with toasted matsutake sautéed miso butter Ryan plating geoduck with toasted matsutake sautéed miso butter
Ryan plating geoduck with toasted matsutake sautéed miso butter. It still annoys me that you say “gooey duck” even though it’s spelled geoduck. This is the most attractive I have ever seen geoduck. It was also sorta fun for me because I know matsutake also has a long, um, tubular stem to see it with the geoduck.
"Geoduck Geoduck with toasted matsutake sautéed miso butter

Seven

Poached Monkfish liver over sea bream cured with kelp (Konbu jime), here with the Senkoma Koma Colt Sake
Poached Monkfish liver over sea bream cured with kelp (Konbu jime) with the Senkoma Koma Colt Sake

Eight

Kanpachi on aged soy – I’ve always like the pretty colors of pink and white in kanpachi, it’s sorta romantic <3
Kanpachi on aged soy Kanpachi on aged soy Kanpachi on aged soy Kanpachi on aged soy

Nine

Tasmanian ocean trout, marinated 2 hours in soy sauce and finished with aged soy. This was my second favorite fish. Well, after Uni but I don’t count Uni as fish… it should be spread freely, like truffles on pasta or fries or well anything.
Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy

Ten

Miyagi fresh wild scallop
Miyagi fresh wild scallop

Eleven

Wild Mackerel with ponzu aged soy and shiso underneath the fish
Wild Mackerel ponzu aged soy and shiso underneath fish Wild Mackerel ponzu aged soy and shiso underneath fish

Twelve

Uni from Santa Barbara with shrimp
Uni from Santa Barbara with shrimp Uni from Santa Barbara with shrimp

Thirteen

Giant clam with a little sea salt and yuzu
Giant clam with a little sea salt and yuzu Giant clam with a little sea salt and yuzu

Fourteen

The grilled Sanma with grated red radish, my favorite of the night.
Sanma with grated red radish Sanma with grated red radish

Fifteen

Yuzu, fresh Wasabi, salmon roe on rice
Yuzu, fresh Wasabi, salmon roe on rice

Sixteen

Mana with purple shiso flowers

Seventeen

Just eel that Ryan butchered himself and then prepared with Sansho Peppercorns. Fun fact, Sansho Peppercorns can have a tingly, slightly numbing sensation.
Just eel that Ryan butchered himself and then prepared with Sansho Peppercorns.

Eighteen

Hand roll with crab and uni. Oh man this was so good too, the crab was so buttery and then with uni, and the hand roll meant I got 4 bites out of it. How many favorites have I used so far – this would be numbered in the top 5.
Hand roll with crab and uni

Nineteen

Tamago. Look at those perfect layers of this Japanese omelette. F usually doesn’t eat eggs, but I told him he is going to have a hard time when we visit Japan in December. Besides now being able to eat natto, and eating things with red bean, when he tried tamago he finally understood what I meant that Japanese egg is better than European or American eggs – it’s much lighter.
Tamago. Look at those perfect layers. Tamago. Look at those perfect layers.

Twenty

Miso soup
Miso Soup

Twenty One

My encore that I requested was the Sanma with grated red radish
My encore that I requested was the Sanma with grated red radish at Noduguro Hardcore Omakase Sushi

What do you think of what I had – would you have eaten them all? What do you think you would have liked the most? What is your favorite Japanese restaurant, and what is your favorite thing to order?


Ryan forming the sushi while Elena awaits serving it to a guest

Nodoguro Menu, Reviews, Photos, Location and Info - Zomato

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Spicy Mayo Baby Shrimp Sandwich

October 5, 2015 by 23 Comments

Do you like the taste of the spicy mayo sushi rolls, but 8 rolls is not enough to satisfy you for lunch? I have an alternative way to get those flavors that I sometimes pack for lunch – I make a Spicy Mayo Baby Shrimp Sandwich.
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

This is barely a recipe and more just a guideline, and takes only minutes. In this sandwich form it is more filling and only a fraction of the price of sushi, but I still get my craving fulfilled. This recipe makes 4 sandwiches.
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

Ingredients:

  • 8 pieces of bread – you can see here I used Dave’s Killer Bread 21 Grain
  • ~ 1/2 pound of cooked baby shrimp
  • 1/4 cup of spicy mayo (you can mix 1/4 cup mayo with 1 tablespoon Sriacha hot sauce and an optional 1 teaspoon of lemon juice. Taste and add more Sriracha hot sauce as needed to your desired level of spiciness. Or you can even be lazy and if your grocery store has a sushi section, they often have a small container of spicy mayo you can buy. F often does this when he gets cucumber rolls to help punch up his vegetarian rolls).
  • Optional – slices of Swiss cheese for the sandwich

Directions:

  1. In a mixing bowl, toss the cooked baby shrimp with the spicy mayo sauce. Spoon into the sandwich. You can optionally add cheese or lettuce if you want (I used Swiss).
    Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich
  2. Eat.

Yep, that’s it.

Are you a fan of the spicy sauce on sushi?
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

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Aaron Franklin’s Stumptown Coffee Cookout at Feast 2015

October 2, 2015 by 4 Comments

My strategy when the Feast Portland tickets go on sale (mark your calendars now- Feast 2016 is slotted for September 15th – 18th, and the schedule comes out sometime in May 2016) is to first look at the small events. Specifically, this means immediately quickly examining what is listed in the Dinner Series, as those only have so many seats and are apt to sell out the fastest out of all the Feast events. After that, check out the Hands On Classes before browsing the rest of the events. Many events will sell out for Feast, but the other events tend to have greater capacity so you are a little safer not buying your tickets within those first few hours that the Feast website goes live with 2016 events.

My other tip is that don’t go shopping around putting multiple things in your shopping cart and then checking out. As soon as I decide I want something, I check it out right away. This saves me clicks from trying to recreate my shopping cart in case the website isn’t taking the load well. At the same time in another browser tab you know I’m reading about other events as I go through the shopping card purchase transaction.

As a backup, I have the Feast twitter feed – there are sometimes issues with the website, though I have never experienced it (then again I’m likely one of the first 100 or so people using the site since I have it set on my calendar early). There, you can tweet questions and sometimes get additional contact info for help.

This year, I pulled the immediate trigger when I saw the Aaron Franklin’s Stumptown Coffee Cookout. While many of the dinner events costs hover close to $150-$200, this one was a mere $75 and offered three hours of bbq. Usually, to get this low and slow delicious meat you would have to fly to Austin, wait in line for a few hours (even if you go when Franklin’s BBQ opens there’s a line! The first person there in line gets there around 6 AM usually!), and Aaron Franklin may not even be there. For the relatively much lower price of $75, I would save the travel, the time, and see the BBQ god himself. Sold!
Stumptown Coffee & Aaron Franklin BBQ Cookout as part of Feast 2015 Menu for the Stumptown Coffee & Aaron Franklin BBQ Cookout as part of Feast 2015

So that’s how at 3:30 or so after my Lyft deposited myself and NomNerd at Stumptown Coffee Roaster’s location on SE Salmon, I was the fifth person or so in line, smelling the aroma of that smoke like Pepe Le Pew.
Pepe Le Pew

Once we entered, there was a small lull where we were supposed to get beverages, so I helped myself to some Buffalo Trace Bourbon neat although they were also offering cocktails and slushees (!!). There was also wine by Acrobat available, amazing Bonfire Iced Tea which I multiple cups of thanks to Steven Smith Teamakers (I may have also used the tap of this tea in the media lounge many, many times throughout the weekend and now I want my own kegarator of just tea).
Buffalo Trace offered cocktails or a frozen slushie fortified with their bourbon and Stumptown coffee Drinks by Widmer Brothers beer and Buffalo Trace bourbon

Widmer Brothers Brewing also offered two of the special Feast collaboration beers they had created for Feast:

  • The collaboration with Aaron Franklin: a Rauch und Kirschen Helles Lager brewed with 10 pounds of cherries smoked by Aaron Franklin
  • The collaboration with Stumptown: El Injerto Coffee American Style Pale Ale with Guatemalan Finca el Injerto Bourbon coffee

Widmer Brothers brewing serving up the Rauch Und Kirschen beer that was a beer created in collaboration with Aaron Franklin, and the El Ijerto Pale Ale created in collaboration with Stumptown Coffee, as well as their classic Hefeweizen
PS the only one I didn’t get to try was the one from Andy Ricker, so if you see it go on anywhere, please let me know 🙁

Ok, so there was still a line to get Aaron’s wagyu brisket, ribs, and sausage along with Snake River Farm Tri-tip steak from the nation’s first and only BBQ Editor, Daniel Vaughn of Texas Monthly, plus sides of spoon bread, spicy slaw and Woodsman baked beans from The Woodsman Tavern’s Andrew Gregory. There was sliced white bread (which I ignored) and also a special Espresso Barbecue Sauce, naturally. Dessert came via Woodblock Chocolate Moonpies.
Stumptown Coffee & Aaron Franklin BBQ Cookout as part of Feast 2015

While in line (which is where I had my chocolate since it was on the way to the meat…) everyone got to admire the smoker that Aaron Franklin himself helped build and which was freshly driven up from Austin. We also were entertained by the honky tonk music from the Lonesome Billies
Smoker that Aaron helped build and that was driven from Austin Texas up to Portland The Lonesome Billies entertained us as we waited in line and ate our BBQ

I ran into someone I knew from the Pacific Northwest BBQ Association judging circuit, Gary Fujino who was closely observing the bbq behind the scenes! More importantly, check out that smoker behind us!
Myself and Gary Fujino (who I know through the Pacific Northwest BBQ Association) posing in front of the smoker Aaron helped build and which was brought up from Austin Texas to Portland

But it was a mere 15 minute line to get this… first the “snack station” of the Tri-Tip Steak from Daniel Vaughn. Naturally I had to carefully observe the slicing of this… I should warn you now this is going to be a meatastic post too so vegetarian eyes may want to turn away now.
The nation's first and only BBQ Editor, Daniel Vaughn of Texas Monthly serving up the tri-tip the nation's first and only BBQ Editor, Daniel Vaughn of Texas Monthly serving up the tri-tip steak the nation's first and only BBQ Editor, Daniel Vaughn of Texas Monthly serving up the tri-tip steak the nation's first and only BBQ Editor, Daniel Vaughn of Texas Monthly serving up the tri-tip steak the nation's first and only BBQ Editor, Daniel Vaughn of Texas Monthly serving up the tri-tip steak

And now the approach to getting the sausage and that wagyu brisket (sourced from Snake River Farm) sliced for you by the man himself, Aaron Franklin. I suddenly turned into paparazzi. Somehow, I was speechless and just silently squealed but didn’t have the courage to say hi to Andy Ricker (who was also hanging out for BBQ from the man), but put Aaron Franklin in front of me and I go crazy. I’m so lucky- at my turn at the table he just pulled out a new brisket too! You can literally seeing me taking a photo with every step ha ha. If I only I had a real camera with a faster shutter speed there would be 6x as many.
Aaron Franklin carving up the brisket and sausage for each guest Aaron Franklin carving up the brisket and sausage for each guest Aaron Franklin carving up the brisket and sausage for each guest Aaron Franklin carving up the brisket and sausage for each guest Aaron Franklin carving up the brisket and sausage for each guest I'm so lucky- at my turn at the table Aaron Franklin just pulled out a new brisket I'm so lucky- at my turn at the table Aaron Franklin just pulled out a new brisket

The most beautiful brisket I’ve ever seen being carved into slices for me by Aaron Franklin personally
The most beautiful brisket I've ever seen being carved into slices for me by Aaron Franklin personally The most beautiful brisket I've ever seen being carved into slices for me by Aaron Franklin personally

OMG that wagyu brisket, best brisket of MY LIFE.
Wagyu Brisket - juicy and from Aaron Franklin himself

Then the ribs
Slicing up the ribs at the Aaron Franklin Stumptown Coffee Cookout

This is the BBQ OF MY DREAMS.
BBQ Plate from the Aaron Franklin Stumptown Coffee Cookout BBQ Plate from the Aaron Franklin Stumptown Coffee Cookout

The Lonesome Billies entertained us as we waited in line and ate our BBQ The Lonesome Billies entertained us as we waited in line and ate our BBQ

The end of this blogpost.
BBQ Plate from the Aaron Franklin Stumptown Coffee Cookout

Other Aaron Franklin Stumptown Coffee Cookout coverage:

 

Disclosure: I was granted a Blogger Pass for Feast Portland 2015 for blog post and social media coverage but I am not otherwise being compensated. I also purchased my own Feast event ticket to this Aaron Franklin Stumptown Coffee Cookout and am covering it because I just wanted to easily be pull up pictures of this spectacular meat whenever I want by searching my blog.  I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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