Portland, Oregon, is the destination for host Pete Evans’ culinary adventure in this episode as he turns up the heat with two-time James Beard Award-winning chef Gabriel Rucker and Greg Denton, whose restaurant, Ox, is considered one of Portland’s finest. In a true foodie paradise, the chefs visit the abundant and beautiful Portland Farmers Market and Nicky USA for some amazing cuts of meat, including bison chops. At the Southeast Wine Collective in Portland, 20 food lovers gather on the roof deck to enjoy a savvy, seasonal feast that includes Spiced Bison Flank Steak with Chimichurri, Tomatoes, and Cucumbers; Charred Baby Leeks with Hazelnut Romesco; and Snap Pea and Strawberry Salad with Chevre. Portland, you have outdone yourself!
Portland Wine Collective, OR (205)
Recipes from this episode
The dressing for this salad gets a kick of heat from Calabrian chile, a spicy, slightly fruity pickled chile pepper from southern Italy. Chef Denton’s choice of Nasturtium leaves and petals adds gently peppery flavor and a burst of color.
Chef Denton draws on the Spanish custom of charring leeks, then tucking them into newspaper to steam, followed by a dip into a classic Romesco sauce. To avoid any grittiness in the leeks, clean them well by soaking them in multiple water baths and rinsing them in running water. See more tips on cooking with leeks.
If you can find bison flank steak, it is much more lean than beef and has a more delicate flavor, but beef flank works perfectly in this recipe too. Chef Rucker paired his flank steak with an Argentinian chimichurri that begins traditionally, with parsley and oregano, but also includes the novelty of mint and feta cheese for fresh and creamy notes. Dab this classic condiment on grilled chicken, fish, and vegetables, too.