Newsletter #18

  • By Bear
  • 21 Jul, 2017
'17 Summer Snippets.
I hope everyone is having a bear-tastic summer so far! I’m currently enjoying a beautiful morning in Seattle, popping oysters, listening to Jamiroquai with my shirt off and prepping for another Saturday night dinner. My time in here has been wonderful. I’ve met so many great humans and been exposed to new experiences. There’s a place here where they literally just throw salmon from one person to another, and you wouldn’t believe how easy it is to snatch one (or twenty) out of thin air.

That’s not to say I don’t miss my ol’ white Imperial Beach sands or taco-obsessed cohorts of San Diego, and of course I’m counting the days until   The Five Kingdom Alliance   gives safety clearance to   return to the arms of my sweet Osa and Osito . I hear of the amazing things they are accomplishing together and how they have been welcomed with open arms by the entire San Diego community. It warms by big bear heart and I can’t thank you enough. Well, except for the handful of you hounding Osa for a date...BACK OFF!

It’s just that   QARTEL   is a serious business with roots deeper than molasses runs thick, and I’ll be Ron Swanson’d before I let them have the upper-hand on ol’ Chef Bear. So I continue to wait it out, putting on epic dinner parties with new friends and exploring the Emerald City. A favorite find in my time here has been Hand of God wines. Based in Seattle but made in Argentina, I have been serving their lineup at my dinners to great response. If you’d like to try some yourself, I’ve worked a deal for ‘Bear’s Necessities’ subscribers. Just visit www.handofgodwines.com  and enter cowbearHOG at checkout for a $99 three-pack. You'll be happier than, uh, a bear at Pike Place Market.

              Get your paws on Hand of God wines with our exclusive discount code.

Osa and I have been working collectively on menus across all the meals we serve, and I gotta tell ya it feels like old times. I can’t tell you how much I’m enjoying working with her again. She just makes everything that much better. Together we’ve also been working with Osito on his new   summer brunch menu , and I can tell you it’s not to be missed. I’m most excited about his Short Rib Benedict. Here's how he explained it in a postcard he sent me the other day:


“I’ve been told stories about you, Dad, and your love of beef. So I guess I came up with the idea of this dish to feel a little closer to you. When most bearcubs in the neighborwoods were chasing and eating birds and pretty much just being a pain in the porcupine, I would stay up late studying and cooking short ribs, hoping one day if we ever met that we could sit around an open fire, and enjoy some cow by us bears. I'm calling this dish   A Dream of My Father ." - Osito

Salud!


Un Sueno De Mi Padre (A Dream of My Father)

          "Try it at home or come see me for brunch and let me cook it for you!" - Osito

Short Ribs:
Equipment:
Immersion Circulator

1 five-lb. boneless beef chuck short rib
salt
black pepper
garlic salt
dried thyme

Green Peppercorn Sauce:
1 tsp. olive oil
2 tbsp. butter, separated
1 tbsp. shallots, diced fine
2 tbsp. brined green peppercorns
2 tbsp. brandy, cognac
2 tsp. all purpose flour
1 cup beef stock
1/2 cup heavy cream
For the Short Ribs:

1. Heat a water bath with the immersion circulator set to 185 F.
2. Dry the short ribs and season liberally with the salt, black pepper, garlic salt, and thyme.
3. Sear the meat in a hot pan with a little oil, until well browned on all sides.
4. Quickly put seared meat in a vacuum-sealed food grade bag and place into preheated water bath.
5. Cook for 16 hours, checking the water level of the bath for water loss due to evaporation. Make sure to maintain a constant water level, always above the food.
6. After 16 hours, carefully remove the bag from the water bath and let cool slightly.
7. While still warm, very carefully remove short ribs (they will want to fall apart), and place on a parchment lined baking sheet, reserving the cooking liquid.
8. Place another piece of parchment to cover the beef, and, using the bottom of a second baking sheet, slowly press downward on the short rib to compress to an even thickness. When you are happy with the size and shape of the short ribs, chill in cooler until completely cold.
9. Portion the short ribs into smaller blocks (or just shred it up). When ready to serve, place meat in pan and cover with reserved cooking liquid. Heat over moderate heat until hot to the touch and delectably falling apart.

For the Green Peppercorn Sauce:

1. Heat olive oil over medium heat, and add 1 tbsp. butter, the shallots and peppercorns. Cook until shallots are soft, about 3 minutes.
2. Move the pan off the heat, and add the brandy. Return to heat and cook for 30 seconds to remove alcohol.
3. Add the flour and stir until most of the liquid has been absorbed into a paste.
4. Add the stock and increase the heat to medium-high, stirring constantly to break up the starch in the flour.
5. Reduce the stock by about ⅓ to ½, about 5 minutes total.
6. Add the cream and reduce heat to low, cooking for about 2 minutes more.
7. Turn off the heat, and add the remaining butter, swirling the pan to combine. Season with salt to taste.

Pour the peppercorn sauce over the ribs to your liking, or try serving over crispy potatoes and with a poached egg!

Bear’s Necessities (Archive)

By Bear 21 Jul, 2017
'17 Summer Snippets.
By Bear 23 Jun, 2017

An Update From Bear.

By Bear 09 Jun, 2017

The origins of Cow by Bear are rooted in Mexico City.

By Bear 12 May, 2017

I was a six year old bear when I had my first glass of wine. I remember like it was yesterday, stolen from a campsite by my older, bad bear cousin Rico   (RIP) . Red wine, I loved the stuff and spent the next year or so devouring campsites, flipping over airstreams and digging through Coleman coolers to find it. Years later when I arrived in France, my love for wine was renewed. French wine opened up my pallet in a way I couldn't have imagined when I was drinking the homemade stuff from Alaska in my youth. My travels have taken me all over the world and I've always made sure to pair the finest wine I can get my paws on with my meals. It's become an obsession that almost rivals food, which is why I created the   Wine by Bear program . Along with Sommelier Kaitlin Brooks, we're serving up 6 great wines every other Tuesday night. Our current lineup highlights the   6 Noble Grapes , and I asked Kaitlin to write a guest post about a couple of the varietals.

By Bear 27 Mar, 2017

Wednesday Dinners Available This Summer!

By Bear 13 Mar, 2017

It's time for the 2nd Annual Cow by Bear bracket challenge!

By Bear 24 Feb, 2017
Hello humans, Bear here. It's been quite the February with some of our most entertaining and raucous dinners to date. We'll be rolling out a Mardi Gras menu next week to close out the month and I'm really looking forward to serving up a NOLA-inspired menu.
By Bear 13 Jan, 2017
Humans,

I hope you all enjoyed a great holiday season and your 2017 is starting off with a bang! When I reflect on 2016, I'm truly amazed by how far Cow by Bear has come. This time last year, we had just rolled out Friday dinners in addition to Saturday and had a staff of just three. We now host dinners Thursday, Friday and Saturday along with a Sunday brunch and have a staff of fifteen. I owe it all to you guys for being along for this ride and supporting Cow by Bear. Huge plans are in store for 2017 and I can't wait to share what's up my fur.
By Bear 10 Nov, 2016
Humans,
 
I know many of you are probably looking to your favorite bear for insights on the Presidential election. From the beginning, Cow by Bear has always been about inclusion and bringing people together over food and drink to create new friendships. Whether your candidate won or lost, my door will always be open for you to come spend an evening with us. As my dear friend Barack Obama said, “We’re all on the same team.”
By Bear 04 Oct, 2016
Hi Humans,

Fall is finally here, and while the weather here in San Diego is late to the party, I’ve started to shift focus to my favorite autumn dishes. Fall is my favorite season and produces some of the tastiest produce of the year. I’ll not only be incorporating them into our traditional Cow by Bear   brunch   and dinners, but also the special 7-course, 50-person dinner/costume contest on Saturday, October 29 to celebrate Halloween.   There are still a handful of tickets available here.
 
I had such a blast two weeks ago at our anniversary dinner at the Broadway Pier. It was the largest dinner Cow by Bear has put on (100 people) and we learned a ton about how to make these special events true one-of-a-kind experiences. I can’t wait to share some of the upcoming ideas!   You can check out pictures from the Broadway Pier event here .
 
Now onto a few recipes. We partnered up with   Barcón Cocktail Co.   for the anniversary dinner and they provided two awesome custom cocktails for the event. I wanted one to have our house spirit, of course, Rhum Barbancourt from Haiti - so they incorporated that with the Imperial Buck.
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