Talking about fire and seasonal feasting with the chefs from Portland's Ox restaurant - what are the most popular dishes at chinese restaurant

Gabrielle quiónez Denton and Greg Denton's "around the fire" are the most interesting: new meat --minded, grill-
When you take the time to clean up the cooking grilles of Weber in your backyard, the central recipe is here?
Or the James Beard Award.
Nominated husband-and-wife co-
When it comes to copying some of the most popular dishes at Ox, the chef seems to be on the side of the reader, their well-received Portland Ore. ,restaurant?
"My mom was invited to a dinner party where a woman made a full meal directly from the recipe," quió nez dent when asked about a loose response to themcan-do-itapproach.
She was proud of herself, just gloating.
She said it was the best food I ever had.
"At least some of the couple's Argentine barbecue brands are rooted in Los Angeles in the Pacific Northwest Seasonal region --
Summer with relatives in Quito, Ecuador.
There, she fell in love with seafood chevish, home cooked stew and empanadas.
"When I was a child, there were not so many Ecuadorian restaurants in Los Angeles. A.
"Maybe two . "
"You won't eat Ecuador unless you are at someone else's house.
"On 1999, the two met in the kitchen of the Terra restaurant in Napa Valley, and then spent some time in the Mara Ocean Tavern on Maui.
When they start to yearn for the coldweather food (
"We missed baking and braising," Denton said . ")
They moved to Portland in 2009.
Tonight, Dentons will sign a copy of "around fire" in a special racing race
Inspired dinner with Chris Morningstar's Terrine.
Recently, the couple talked on the phone-
Among other things-
Their new Portland restaurant SuperBite and "hangry" means: how to make a delicious mother's marinade.
"From your Instagram feed, what recipes are calling out to people in" around fire?
Gabi: I think the most popular is onion marinade and lasagna steak.
I 've seen several people put baked crab, fresh herbs, and crispy Capella on the grilled asparagus. And chowder!
People make clam chowder with smoked bone marrow, scallions and jalapeno.
It surprised me.
This is one of the more challenging jobs.
Intensive recipes in the book.
Fans of Ox may be surprised by the signature items included in "around the fire.
"Including the dirty grandma agnise, a martini that needs dried vermouth, vodka, and sparkling water.
Greg: of course.
From the beginning, we sold it in buckets. load.
People just like the effect of Pickles salt water on martini instead of using normal olive salt water.
It was named after my grandma and she was not dirty at all.
She was happy when we told her about it.
She has a good sense of humor.
Let's go back.
Greg, you said your first kitchen job was done in a restaurant in Vt Latan, when you were 9 years old.
Lead us through the application process.
Greg: We basically live right next to the restaurant.
It's called Lum's.
My father is the general manager.
We worked in the restaurant, partly to keep an eye on me and my brother.
But I'm interested.
I will prepare and wash the dishes in the morning.
I started cooking online when I was 14.
You learn how to make steak, hamburgers and sandwiches.
In fact, I still accept my thoughts and thoughts at that age, and I apply them to what I am doing now. For example?
Greg: where is the acid?
What's the salad?
How delicious the potato crust is when you put sour cream, cheese, scallions, bacon and everything else.
We always play spicy. salty-blue-cheesy-
Crisp combination of things.
I don't put chicken wings on the menu.
Just like I have been using color palettes since that time.
The first recipe in your book is a spiced beef pie made with olives and raisins.
Gabi, share some memories of your childhood summer spent in the Andean highlands.
My family still lives there.
My grandmother basically spent time in the kitchen.
When I was a child, I really enjoyed being with her and watching her make my favorite food when I was in Ecuador.
She would make empadas with cheese and chopped onions and then-
It sounds strange.
They were taken out of the fryer and used a larger --grain, less-
Refined sugar.
The cheese and onion are a bit strange, but it is really, really good.
He is a dewinto or "Florida wind" in Florida because they swell up when they blow up.
It looks almost empty as all the cheese and onions melted at the bottom with a large fluffy dome on it.
You don't seem to have mastered a dish your grandmother made?
Gabi: I 've been trying to make another empanadas for the last six months, but I can't be completely correct.
It is a shrimp that you get in the Plateau area of Ecuador and it is called the shrimp de morocho. [
Dough is made by]
A large grain of corn dried and ground.
The filling is usually only pork, onion, garlic and Redwood seed oil, so it has orange color.
There are very few spices, maybe Salt, a little oil, a little carrot, and sometimes peas.
It's really hard to work with them.
You form empanadas, and then you fry them and they almost break up as they are crispy.
They are very delicate and greasy and delicious with Aji chili sauce.
Because it is on the menu of Ox, we have a variety of families.
I have tried different cooking methods.
I tried it.
I try to soak it and rinse it for a week.
I tried grinding.
I have tried everything but I am not doing it right.
In Ecuador, this is just one of the ingredients you take for granted.
You can go to mercado, the open-
Air market, you can buy a bag of masa and do the filling yourself.
This is definitely one of the things that keeps me awake at night.
Traveling to Argentina and Spain is part of your research.
A takeaway is, when it comes to wood,
Being fired, location is not a priority.
Americans always have barbecue areas.
This is where we grill.
It's more free. flowing there.
Once the guy was cooking a lamb and he threw it on the lawn.
Like, "This is where we cook it!
"This guy has a picture in the book where he poked the beef tendon.
He just threw it on a piece of metal, picked it up with this big old pitchfork, moved it, and turned it over. It was amazing.
A lot of people here have nice and beautiful grills.
All you really need is fire and some kind of metal to keep the meat from falling into the coal in the fire.
It came out as good.
In Oaks, you're using the Argentine giant.
Grill with groove, catch it when fat runs out.
Talk about the decision to use overflow.
Greg: we know what's great on the grill.
But we thought, how can we make it better?
"So we started filling these slots with lemon, garlic, herbs, scallions and the like.
Then as the night went on we were cooking hundreds of pounds of meat and we ended up getting this wonderful, very warm fat that we used to bake we were cooking all night
Gabi: Even though we enjoyed cooking on a firewood grill or charcoal, a lot of people couldn't do it.
In many places you have to have a gas grill or you cook it indoors on the grill.
So we figured out how to bring more flavor to what you are having a barbecue.
Isn't that why you came up with "black gold", a homemade basting liquid?
Gabi: what we're doing is copying the same aromatic, and we're trying to get the reader to figure out what kind of fat they want to use.
People who make a lot of bacon will keep the fat of bacon in the refrigerator.
If you like to trim your meat, you can always get fat from inside.
But it can also be as simple as putting some butter and olive oil in it or whatever you have on hand and heating it slowly.
You will start to inject fat with all the aromatic substances.
After 20 minutes you will have a very delicious herb, spice and fat that you can use to apply anything.
Greg: You put your meat bast with a herbal brush or a regular brush and will mix these juices soon.
We also say to people, just filter it out and keep it in the fridge the next time you grill.
You basically just make this delicious mom marinade.
Some of the dishes "around fire" are new to your regulars, right?
Gabi: We love to include recipes that are sadly never made in [menu at Ox].
This is due to the limited real estate on our grill.
For now, there are about a dozen kinds of food cooked on the grill every day.
The vegetables and seafood we make on the grill will change all the time. But the meats —
Steak skirt, mosela sausage, house-made chorizo —
They live there.
Just don't have enough space to play with other meats.
Explain "other" in detail ".
"Gabi: We like to show something that you might have to buy, like quail meat or Turkey ass.
But we also like to come up with alternatives for people who don't want to spend too much time looking for professional projects.
The recipes we have prepared for the featured items are basically infused with protein with flavor. The maple-
Grill and Grill
Turkey ass grilled coriander
Peanut flavors and watermelon, for example.
This recipe works well for chicken thighs.
One thing you want to highlight is that the components of the recipe can be swapped. Explain.
Gabi: We found that each of these ingredients is a very, very good element to put into other dishes.
It's like roast beef and smoked beef.
The Carper sauce that comes with it is really delicious, like grilled salmon.
The sweet bread and bread on the salad is delicious.
The tongue itself, if you're going to do all the work and there's some left, cut it into slices and make a delicious sandwich.
A delicious potato-ensalada rusaand-
The beet salad is a great accompaniment to anything cooked on the grill.
SuperBite is your latest restaurant. What's a super-bite?
Greg: a small adventure.
We are offering something for people who are trying to satisfy them and are a bit overkillthe-top.
You don't have a lot of input.
Like a chowder. That's a super-bite.
In a spoonful you will get a little bone marrow and you will get a little jalapeno and you will get a piece of clams and you will get some broth.
You take a bite of all these things.
People lost their brains for this.
Gabi: Another example is the mozzarella milanesa, the fried cho fish garlic sauce, the little gem lettuce salad of the chopped macaroni almonds and avocado.
A combination of textures.
You have cool, crispy greens, creamy avocados, and then you put this hot-fried mozzarella cheese ball and delicious salad sauce on it.
There are so many things that happen, but one bite will make it clear.
Greg, I read in 2006 that you had a very different experience.
Bite: eat two pounds of raw sweet Maui onion in two minutes. Details please. Greg: [Laughs]
I'm a little competitive.
We lived in Maui for five years.
One day I saw they had an onion
I decided to go to the competition. So I did.
But I didn't win the first year.
This confused me.
I didn't train the next year, but I thought a lot.
Then I played again and I took control of the game.
I ate 2 pounds onions in two minutes.
What is your strategy?
Greg: You have to be careful because the onions are very thin.
You bite it like an apple, chew it a few times, but don't be too much, because too much water will be released and then you swallow it.
You have to have a rhythm.
I won the hundred dollars and the onion Ray on Maui.
Tourists from Argentina come to the cattle, order some impromptu clips of traditional dishes and say, "What are you doing ? "?
Greg: they used to have, and when they were happy, and they said directly, "This is not the way you do it.
"But it's interesting that we ask every place in Argentina," Is this just your version ? "?
"No, this is the best version . "
That's what you did!
This is the only correct way.
"We have tried chimichurri and chorizo all over Argentina and everyone is totally different.
So, believe me, we feel more reasonable in the process of creating freedom.
Gabi: but for everyone who says "this shouldn't be the case," nine of us have already said, "I like this one.
"We had families from Argentina coming in and at the end of their meal we ordered another skirt steak to take home or another round of empanadas smuggling to the hospital, because the nausea and taste of grandma's home there will make her feel better.
I know you have no-on those at Ox-reservations (
(Except for big parties)policy. Greg: "Hangry.
"When someone walks into the restaurant, they act a little childish and a little grumpy.
We said to each other, "Oh, my God, they must be very angry.
Sometimes there are people waiting in our restaurant and people get frustrated.
They don't want to wait.
They want food now.
You may be hungry in the first place, but when you wait, you start to get cranky and then you are hungry.
Greg: When this happens, we will be as kind and hospitable as possible and get what they need as soon as possible.
They really started to relax and soon disappeared.
At the end of the day, they always say that waiting is worth it.
Grilled beef steak with onion marinade and CHIMICHURRI50 minutes, plus the time of pickling.
Serve 4 onion marinades 1 2 medium yellow onion, chop 1 small garlic clove, 1 4 cups
Freshly squeezed olive oil 2 tbsp water 2 lb skirt steak, trim the silver skin clean, put in a blender and mix the onion, garlic, oil and water until smooth.
Place the skirt steak in a large plastic bag or baking tray that can be re-sealed, pour it into the onion mixture and coat both sides.
Cover or wrap the meat so that the aroma of the Onion does not penetrate into your refrigerator;
Cold for at least 4 hours, 24 hours.
CHIMICHURRI1/2 cups chopped yellow onion1/2 cups chopped fresh parsle1 tablespoon chopped fresh Oreo 1 teaspoon chopped or chopped garlic1 1/2 teaspoon-
A bowl or a can of 1/2 cups of red wine vinegar for virgin olive oil, mixing onions, parsley, oregano, garlic, salt, black pepper and red pepper.
Add oil and vinegar and stir well.
Before the herbs begin to turn yellow, spread and use them for 3 to 5 days.
This makes about 2 cups of chimichurri grilled skirt steak and chimichurri marinated skirt steak 1 teaspoon of Jewish Food 1 teaspoon of freshly ground black pepper sea salt, homemade or shop-
Purchase, 1 tablespoon extra finish
Virgin olive oil chimichurri for consumption (optional)1.
Medium Heata Grillhigh heat. 2.
Remove the steak from the marinade and season it with Jewish salt and pepper.
Transfer the meat to the grill and cook for about 3 minutes until the side is baked.
Flip and cook for about 2 minutes or more, for rare to medium-rare.
At this point, remove the steak from the grill and rest for 2 minutes to make the Heat carried forward more even.
Finally, put the steak back on the grill and cook for 1 more minute on each side (
This ensures that the thin cut of the steak will be very hot). (
Add another minute of cooking time on the second side to reach medium intensity. )
Remove the skirt steak from the grill and rest for 1 to 2 minutes before slicing and serving. 3.
Cut each steak into three sections along the grain.
Put each piece in 45-degree angle. Slice into 1⁄4-
An inch of grain with a slight bias.
Transfer the meat to a heated plate.
Decorated with the remaining 1 tablespoon of oil and smoked sea salt, served with chimichurri.
Each serving: 697 calories;
50 grams of protein;
2 grams of carbohydrates; Fiber 0; Fat 55 grams;
13 grams of saturated fat;
157 mg of cholesterol; Sugar 0;
Sodium 602 mgNote: Adapted from Gabrielle quiónez Denton and Greg Denton's recipes in fireside.