Beers and Patios - Porthole, Maine Beer Co, In'Finiti

Friday was so beautiful here in Portland that I pushed for an outdoor location for happy hour. I wanted to use the opportunity to check out either In'finiti's new deck or the refurbished Porthole. My friends are in increasing numbers reporting to... not love the food at In'finiti, so we went to the Porthole. 

Just like old times, I settled into a picnic table with an Allagash White on the Porthole's porch. There stands the mini-stage where the Reggae Sunday shit show goes down, the railing where the giant seagulls perch predatorily, the big blue Shipyard umbrellas over wooden picnic tables. So not much has changed ascetically at the Porthole. 

I ordered a half-dozen wings ($6) and took my server's recommendation of salt and vinegar flavored, while adding a side of their Buffalo sauce. The wings were excellent, crispy and fat, with a mouth-puckering seasoning dusted on them. Their Buffalo sauce seems Franks-based and would be a good choice of sauce too.

A brief rain shower prompted us to move inside, where the restaurant has been cleaned up (and certainly so in the kitchen), but I was struck by how loud it was. This is certainly not a place to go if you're trying to engage in meaningful conversation with your company. 

On Saturday, rainy day trip adventures found me coming back through Freeport for an early happy hour at the Maine Beer Co. tasting room. Located just south of downtown Freeport, the new location for Maine Beer Co. apparently is a big step up for the brewery. 

The space is clean and new, with very little clutter, which really shows you that the beer is their main focus. At the bar, you can order small tastes or flights of four or eight beers. A. and I went "all in" with eight 4-5oz. pours for $18. 

Plenty of other people were enjoying the tasting room too, and we settled into a picnic table surrounded by the happy buzz of, well, buzzed beer drinkers. 

In addition to six regular brews (Peeper, Zoe, Lunch, Mean Old Tom, King Titus, and Mo) we tried Pilot 1 - a hoppy American ale and Pilot 2 - a Saison. 

All were delicious, but I chose Peeper, Lunch, King Titus, and Pilot 2 for my softball team. 

 

Bonus! I even made it to In'finiti's deck last night, although it was decidedly not deck weather by the time I got out there. We did have the place all to ourselves, and this lovely view, which is not one I'd had the chance to appreciate before (having had no reason to wander down this private pier before).  

I hear the weather is headed back up into the 70s at the end of this week, so I'll be out on a deck for happy hour again soon. 

'Flea Bites' Portland Food Truck Event

The first Flea Bites of the year, a food truck and vintage sale at the Flea-for-All thrift shop, took place on Friday night, showcasing some of Portland's newest food trucks. Both El Corazon and Wicked Good food truck debuted on Friday, while Gusto's Italian food truck was serving their famous pizza cones. 

Unfortunately for me, El Corazon sold out while I was waiting in line. But their debut effort was apparently well received. I was looking forward to trying their fish taco, so I'll be sure to follow up and hunt them down soon. 

I hopped over into the Wicked Good line, where I chatted with their friendly lobster mascot. I ordered Chicken and Waffles ($7 for a large order) and fries with a garlic aioli. I got the LAST order of chicken, which I tried to keep on the down low. I feel there were a lot of still-hungry people at that point.  

The fried chicken was excellent - boneless tenders that were very moist with a crunchy coating. The waffles were nice and thick, served with real maple syrup. The fries were good too - the garlic aioli a nice touch. We were impressed with their initial offerings. 

So far the Portland food truck scene is a success! Flea Bites will happen every first Friday of the month, featuring different food trucks each time. 

Rising Tide Brewery, down in East Bayside will also have food trucks in their parking lot every Saturday, while their tasting room is open for beers and growler fills. 

Curried Rhubarb Orange Chutney

Rhubarb is one of the first signs of spring here in Maine - the rhubarb plant in my boyfriend's yard is huge already. Because we use the big vegetative stalks of the plant, rather than the fruit, it's ready to go when all the other plants have just gotten around to setting their first real leaves. 

Rhubarb stalks from Rosemont Market, not yet local

But it's so often paired with strawberries, which in Maine aren't ready until the end of June. There's probably only a week in which the two might overlap locally. And rhubarb usually acts as fibrous filler, with loads of sugar and sweet berries dumped in to cover up its tart flavor. 

But rhubarb is starting to get the respect it deserves - just today on twitter, the Kitchn recommended a Rhubarb Crumble Pie, with no strawberries in sight. 

I am teaching canning classes now, with this Curried Rhubarb Orange Chutney as the featured recipe. So I tested the recipe yesterday at work, and was stunned to find that despite thinking I didn't love yellow curry and previously finding most chutneys good, but at a loss for how to actually incorporate them into my cooking, that I love this rhubarb chutney. 

Chutney is a mix of fruit, raisins, onions, garlic, and spices - in this case fresh ginger, ground allspice, pickling spice, and yellow curry powder. 

The recipe also includes a fair amount of cider vinegar and a double-take amount of 5 cups of brown sugar. But I assure you, the final product is very well balanced, and so you shouldn't reduce the sugar. 

The ingredients are chopped, combined, and heated for an hour or so, until the mixture is reduced and thickened. Stir frequently, as it will scorch if you don't. I wore an oven mit while stirring! You could also employ a bacon splatter screen to protect your stovetop and shoes (and hair in my case). 

You can refrigerate the final mixture, although it makes 8 cups, so you'll want to freeze or can it unless you plan on serving an Indian feast soon. 

The spices were tied up in a spice bag, which became dyed and a bit batiked from the yellow curry. 

Curried Rhubarb Orange Chutney

Adapted from Ball Complete Book of Home Preserving

1/4 tsp whole black peppercorns
1 tbsp mustard seeds
1 tbsp pickling spice
4 tbsp orange zest
2/3 cups fresh squeezed orange juice
6 cups chopped rhubarb
5 cups lightly packed brown sugar
3 1/2 cups cider vinegar (5% acidity)
3 cups coarsely chopped onions
1 1/2 cups raisins
2 tbsp finely chopped garlic
2 tbsp chopped gingerroot
1 tbsp curry powder
1 tsp ground allspice


If canning: wash and rinse eight 8oz. canning jars; keep warm until ready to use. Wash screw bands and lids; simmer lids in a small saucepot of water.

Tie peppercorns, mustard seeds, and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.

Combine orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic and ginger in a large saucepot; bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally for 45 minutes.

Add curry powder, allspice, and reserved spice bag; stir well. Boil gently, until thickened to a desired consistency (i.e. not runny) about 30 more minutes. Discard spice bag.

To freeze: Store in freezer grade containers and freeze. Use within 8 months for best quality.

To can: Pour hot chutney into hot jars, leaving ½-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean, damp paper towel; apply two-piece metal canning lids until fingertip tight.

Process in a boiling water canner for 10 minutes. Let cool, undisturbed, for 24 hours and check for seals.

Yield: About eight 8-oz. jars

Poutine Files: Little Tap House and Blue Rooster Food Co.

Do you want the good news first or the bad news? I like to end on a happy note, so we'll have to start, unfortunately, at Little Tap House.

My first look at LTH was promising - but the poutine fell short. Namely, lacking in cheese curds (there are a few? by the fork?) and covered in beef brisket and au jus. No. I need gravy. 

I feel terrible condemning this, as LTH is a lovely place. But this "Why Can't Americans Get Poutine Right" rant covers it with #3. America tries to "improve" upon poutine. NO. 

The fries were good, and I look forward to trying them plain next to a burger (which was voted the best pub-style burger in Maine by Eater Maine readers). But I will continue my search for the best poutine in Portland.

Bayside Bowl is officially too late to the party, after months of gently suggesting *ahem* that they serve totine or tater tot poutine, now that Blue Rooster Food Co. has beaten them to the punch. 

I was surprised to not love totine as much as I imagined I would. I think soggy tots failed me - gravy-logged fries are great, but it fails to transfer to tots. That aside, this was really stellar. Dispatch Magazine writer Conner Tubbs says it best: "Tater tot poutine. Boom. Mind freak... I died. You’re gonna die guys. It’s so good."

I was more like, yeah, yeah, this is good. I can eat this (oh god, can I really eat this?), I'm doing it, I'm eating it. I ate it, I need a nap. 

Stay tuned! Still looking! Right meow, Hot Suppa! is the poutine to beat. 

BBF Travels: Eating Brooklyn

I went to New York last weekend to visit Original Roomie A. (who we remembered guest posted this scathing review of the food at Bubble Tea in the Old Port), and we ate our way through Brooklyn. 

When I visit A., I always let her show me the hot food spots in town, and she takes me around while we eat, and eat, and eat... then kill time until it's time to eat some more. I'd love to say I visited museums, went to shows, saw lots of non-Maine type culture, but really it was just I Ate New York, Round 2.  

Eddie Huang's Baohaus in the East Village, where we sampled Chairman Bao, the original pork belly bao with crushed peanuts, cilantro, and relish, and a fried bao drizzled with a sweet black sesame glaze. 

Fried chicken cemita at Cemita's stand at Smorgasburg, the wonderful outdoor food fest that happens every Saturday down by the East River in Williamsburg. A half a sandwich each almost put an end to our eating plans. 

Warming up with tea and fruit at Zenkichi, a Japanese brasserie that delighted us with its terrariums, trees growing through the middle of the restaurant, and its transparent ceiling. 

The Prospect Park Farmers' Market, more baked goods from Dough (a cafe au lait donut), and a dill cheddar biscuit which we overheard contains "artisanal crack cocaine" from Cafe Grumpy. 

Dinner at Prime Meats, where the salad covered in bleu cheese and bacon was by far the lightest thing we ate or drank - Herb & Gruyere Cheese Spätzle, two kinds of wurst, banana cream pie, and Manhattans. 

And still there was more that went undocumented! I marveled at how the prices in Brooklyn were not that much higher than in Portland and how any of those restaurants could easily exist here (although not on every corner, and we would certainly fawn over each of them).

But while it's a nice place to visit, and I'm glad I have a friend there, we were very excited to cross back over the river into Maine and be home again. That pace of eating is just not sustainable.

Roasted Vegetable Pesto Quinoa

I wish I always had a healthy lunch. One with lots of vegetables, that's low-carb, and helps me avoid the 2:30PM crash that leaves me staring slack-jawed at my computer screen. 

My lunch reality is a little removed from that. But this lunch is virtuous without being boring - a nice quinoa bowl (I promise to flog myself later for saying 'quinoa bowl') with sweet roasted root vegetables made exciting by tossing the whole thing with pesto and topping it with sliced red onion. 

Roasted Vegetable Pesto Quinoa
Adapted from New York Times

Root vegetables of your choice, washed, peeled, and chopped
(Suggested: pasnips, carrots, sweet potatoes, Brussels sprouts, shallots)
Olive oil
Spices (suggested: cumin, cayenne, thyme, and chili powder)
Salt and pepper
Handful of arugula
1/2 cup dry quinoa
1/2 cup basil pesto (I used Giovanni Rana brand)
Sliced red onion

Preheat oven to 425*F.

Drizzle your cubed vegetables in olive oil and sprinkle with spices, salt and pepper. Toss with your hands and spread in a single layer on a baking sheet.

Roast vegetables for 20 mintes, turning halfway, then reduce oven heat to 375*F and cook for 10 minutes more or until vegetables are fork tender.

While vegetables are roasting, cook quinoa as you would pasta - none of this steaming like rice BS - by boiling in a plentiful amount of salted water. Drain quinoa.

Toss hot vegetables, as many handfuls of arugula as you'd like, pesto, and quinoa until combined. Top with sliced red onion to serve.

Serves 2.

Disclosure: Pesto sample was sent to me by Giovanni Rana, and I chose to mention the brand because I enjoyed the product. No other compensation was received for this mention. 

Dehydrating Beef Jerky

While I was teaching a canning class recently, I was discussing the upcoming drying class with some class participants who were also coming to the drying workshop. One said, are you going to talk about making jerky? I said, ...yes... why yes, of course! (Ahem.) 

So then I had to learn how to make beef jerky. I found the process to be so simple and the results so great, that I'll definitely be making it again for myself. 

Because I was teaching from an Extension (thus food safety) perspective, I had to be sure to give the safest, most up to date recommendations for dehydrating meat. But my sources all varied on the topic - specifically whether to cure the meat before drying it or not. 

I felt like many must before taking a canning class. I read conflicting advice all over the internet. I just wanted someone to tell me definitively what to do, since the word "botulism" kept reappearing in my reading. 

So I turned to my friend Evan who makes and sells his own jerky (Mobtown Meat Snacks). He recommended curing the meat first, to avoid microbial growth and the risk of botulism. I was sold. 

To keep things simple (and since I was short on time), I went to Cabela's and purchased a package of jerky seasoning and cure. This is nothing more than ground spices and cure, so you can very easily (and cheaper) make your own. 

I used local beef, a pound of London Broil ($9.99/lb.) from Rosemont Market. Lean meat is recommended, since fat doesn't dehydrate well and can cause the jerky to go rancid. I froze it for about an hour, to make it easy to slice, and then sliced it very thinly (1/4" inch or less). You can slice it thicker, but it will take longer to dry, and I was in a hurry. 

I laid the beef slices out on paper towels to dry it and sprinkled it with the recommended amount of seasoning and cure. According to my package directions, I used 2 teaspoons of cure and 1 1/2 teaspoons of seasoning for 1 pound of meat. 

If you aren't interested in these pre-packed cure and seasoning mixes, you can make your own seasoning mix (out of whatever spices you want) and use curing salt or pink salt (dyed pink because it's toxic in large quantities) and use 1/5 teaspoon per pound of meat. 

Then I bagged up the beef and marinated it for 24 hours in the fridge. The next day, I spread it out on the trays of my electric dehydrator. I have an Open Country 1,000 watt unit (oh heyyy, which is on sale at Cabela's right now!) and dried the beef at 155*F for 3 hours, which for how thin I sliced it was plenty of time. If it's a thicker slice or if you like it crispy, keep drying until it's to your liking. 

So to totally brag, someone in the drying class declared it the best jerky they'd ever had. And it was so easy! I hardly feel like I can take the credit. But I will definitely be making some again, since for $10 a pound, this stuff is way cheaper and better than store bought. 

Bonus dried tomato shot: 

Dehydrate these grape tomatoes for 12 hours at 135*F after sprinkling them with a dried Italian herb mix. I eat them like candy, but I'm sure there's plenty of uses in cooking. 

First Look at Little Tap House

Phew, all these Portland restaurant openings are wearing me out!

I again met Anestes of Portland Food Map at Little Tap House, the much anticipated new restaurant in the old Plush space (at the corner of Spring and High St).

(The photos are a little fuzzy, as it's pretty dark in there.)

Previously, the place had a Hot Topic feel (and served tapas, therefore dubbed 'Hot Tapas') and so the farmhouse bar feel is a welcome change. There are 14 taps, and they were pouring from 9 on their soft opening night. I enjoyed a Bunker New Boch and a Maine Beer Co. Spring Peeper Ale.

And we tried some sample appetizers that the owner and waitstaff were passing around. I enjoyed the truffled white bean dip served on crostini and the duck confit sliders. 

Because this place isn't fully formed yet, it's hard to say what niche it will fill. But I hope with its proximity to the State Theater, that it will be another pre-show drinking and dining spot. Either way, I'm happy to have more options in my neighborhood!

New Taco Escobarr Menu Review

There are times when I reflect upon how I voluntarily choose to live in Maine, and it's usually around this time of year, when I say to myself, you don't HAVE to do this. It's spring in a whole bunch of southern states right now. It's flat out warm in parts of California right now. 

And then, of course, I remember that I love Maine and my friends here, so unless I can convince my entire family and friends to move to California (eh? whaddya say?), I have to carry the warm fantastic parts of Maine only in my mind to get me through the "spring" here. 

Maine seems to push everybody's buttons this time of year, and the 10-14" of predicted snow on Tuesday put a lot of people over the edge. But we got a snow day and decided to make the most of it by sledding and having a late lunch out. 

Problem is, "late lunch" is a dooming phrase in Portland. Many of your favorite bars don't open until 4 during the week, and if a spot does offer lunch, they're closed again by 3pm. This lead to an aborted attempt at Binga's and some wandering of Congress Street. 

So we thought we'd try Taco Escobarr's revamped menu. They closed a week and redesigned their menu with the help of Damian Sansonetti, a former NYC chef who plans to open his own restaurant in town. The new menu focuses on slow-cooked comfort food rather than standard Tex Mex. 

We started with the El Jefe Nachos Montana (to which my Spanish-speaking friend J. dryly observes, you mean a mountain of nachos? and blows my mind with the translation of 'montana'), which are described as chips, with chorizo, crema, radish, queso fresco, and lettuce ($12). 

OK, the picture looks good right? All of this food looks good, and the nachos were better than the fish taco I had. But I think these nachos would have been better if I was drunk. Or if they were hotter. The chips and chorizo were good, both crispy with lots of salt. And there were certainly plenty of toppings. 

But please, leave off the pale/greenish tomatoes. I then unearthed a huge pile of congealed, orange cheese in the middle which might sound good to some, but I was bewildered. I said, has this been here the whole time?? to A. who was eating off the other side. She just shrugged. 

We forged ahead and ordered two fish tacos and a carne asada to share (3 for $10). I immediately missed the side of salsa verde that used to come with the tacos. The shells have improved dramatically (that was my biggest gripe previously). 

But we struggled to find any distinct flavor in the tacos. I tasted a lot of corn - corn tortillas, corn meal coating on my fish. Salt, lime, and their house bottled hot sauce never saved the dish. It's too bad, because I thought the fish tacos were one thing that they previously had done well. 

Others reported similar tales of flavorless meat, needing salt. The bistek or shredded beef filling was reported to be good. 

But between the loud, neon environment, and the unsettling feeling that I'm looking at someone being sexually assaulted on the campy movie posters in the women's room, and the lackluster remade menu, this is one place I'll continue to pass over. 

First Look at In'finiti Fermentation & Distillery

In'finiti Fermentation and Distillery is now open, at 250 Commercial Street in Portland (across from Three Dollar Deweys). I stopped in to meet Anestes of Portland Food Map and had a sip and a bite. I'm excited for this new space, as it's much roomier than Novare, and the food and house bier seem very promising. 

Tempura green beens and mushrooms

Quail eggs with potato and chorizo