Bone Marrow has been on and off the Porter’s special’s menu for a few weeks now. Bone marrow is the tasty center of large leg bone of cows. For most Americans, bone marrow is not a daily food, and often gets grouped with offal (stomach, brains, heart and liver). But bone marrow is traditional in many food cultures. For example bone marrow is used in making the delicious broth for pho soup in Vietnam. In Europe in the middle ages bones marrow was added to soups and stews to gussy them up for royalty. Bone Marrow add both flavor and body to soups because of the gelatin and fat naturally in bone marrow.
The current bone marrow on The Porter’s menu was inspired by the bone marrow at St. John, Fergis Henderson’s London restaurant.
Brasstown Bone Marrow St. John Style
parsley red onion salad, grilled bread
To learn more about St. John and their bone marrow check out their website:
Many of your might remember, when we first opened we used to have Brandade on the menu. Brandade is salt cod with whipped potatoes, it is salty, full of fish flavor and totally addictive. It’s traditionally a french countryside dish and now it’s back on the specials menu!
The something new is the Ginger Carrot soup with lavender oil, candied ginger and coconut! It’s as good as it sounds and perfect for this rainy weather!
Nick has always said he “hates suzie homemaker desserts” which have always included, cakes, pies, cobblers and the like (which are all things I love!) So imagine my surprise and delight when he appeared in the office with a steaming hot cinnamon roll and asked me to taste, delicious! Originally he said he was going to make “sticky bun” bread pudding. But it was Cinnabun Sunday that ended up on the menu with this description: homemade cinnamon rolls, vanilla custard, frosting, vanilla ice cream! (Apparently tomorrow on Tuesday it will be re-invented as sticky bun bread pudding) Happy Eating!
Pork and Foie Gras Terrine
Wikipedia says: Al pastor (Spanish: “Shepherd style”) is a dish developed in Central Mexico, likely as a result of the adoption of thes hawrma from Lebannese immegrants to Mexico. Having derived from the shawarma, it is also similar to the Turkish Doner kebab and the Green gyros. Whereas döner is usually lamb-based (thus the “shepherd style” name), gyros and tacos al pastor in Mexico are made from pork.
Today they go on our specials menu because tacos remind me of summer and it feel like summer outside. We are marinating our pork with the traditional pineapple as well as topping them with pineapple and serving them on a flour tortilla, delish!
So traditionally a Bahn Mi comes from Vietnam and is a sandwich that exemplifies fusion of two cultures: French and Vietnamese. The traditional Bahn Mi is on French bread, spread thickly with chicken liver mousse or pate, meat of choice and a cilantro salad topping.
But of course we put our own spin on it!
ginger and spicy soy terrine, pulled pork, sriracha mayo, radish & cucumber salad, cilantro
This was my dinner last night! Aren’t you jealous? come in and get yours!
Brad, one of our fabulous sous chefs is leaving and in his honor we will talk about some of the tasty specials Brad brought to The Porter.
Brad is leaving to open his own fusion taco truck in Austin, Texas, where it is much easier to run a food truck than in Atlanta! (Don’t even get me started on that mess!)
Brad brought us many Cuban, island, Central American influenced dishes such as Mofungo, a Puerto Rican Chicken Stew served over plaintains!
Or my personal favorite: Steak Tartare with Salsa Verde and freshly made tortilla chips, yum!
Brad also fought hard with Nick to put more chicken on the menu (in case you didn’t know, Nick is not a big fan of the Clucker)
So enjoy this week’s Springer Mountain Chicken while you can!
And Good Luck Brad! We’ll miss you!
The aftermath of the kitchen fire on Saturday night was exhausting! (No one was hurt, just a little scared and there was a big mess to clean up.) Nick stayed on scene until 2am, and I had to get up early to meet the inspector who resets the kitchen extinguisher system so that we could once again cook. So . . . we felt a deserved a treat! We went and had Sunday brunch at Pho #1, our favorite pho place. From there, Nick wanted to go to the Buford Highway Farmers Market. So we went and Nick bought lots of stuff. Lots of stuff that I don’t even know the names of. Nick would say “Look for %#$*” and I would, but it’s hard to find something if you don’t know if it’s a bread, fish, or vegetable. And Buford Highway Farmer’s Market is enormous! And I’m easily distracted by all the pretty packaging. But the big thing Nick bought was a gigantic steamer, and that’s how we come to have Pork Belly Steam Buns on the menu this week. With ginger, garlic, red chili, hoisin — yum! They’re on special now, but I’m not sure they’ll last till the weekend!
The Hasselhoff: double veal burger, blt, american cheese, red pepper mustard, don’t hassle the hoff!
This Sunday Nick and I, along with some friends, went to Peter Chang’s. In case you didn’t know, Peter Chang is a fabulous Schezwan style chef, who changes restaurants as often as most of us change our clothes (see below for a fabulous article by Calvin Trillin on Peter Chang)
We ate like kings: fried pork belly, eggplant fries, lamb cooked with peppers, mushrooms in a red almost curry, crunchy duck, a beef that was like sweet and numbing beef jerky. Everything was so good, I couldn’t wait to eat the specials this week!
Why you might ask?
Because weather Nick enjoys his food or not, he is generally inspired to make a version of something for the specials menu. Usually Nick snarls, I could make this better….and he does. But sometimes he thinks, this is so good, I’ll make my own version and be able to eat it for a week.
Alas, alack, though, with the snow, came no deliveries, and thus no new specials. So look for Chinese inspired goodness late in the week, so we can all dine like kings!