Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

To Market, to Market

We’ve been having loads of fun the past few weeks. We whooped it up at the how2heroes.com Hoedown. We did a little cooking for the girls of wearenotmartha.com to benefit Yelp Boston’s donation to ProjectSmile. This weekend, Chef Tony Ambrose, Richard Blatterman of J. Lohr Vineyards, and I will be doing an in-home dinner to benefit the kids and kind folks of AccesSportAmerica. And back at the Rattlesnake, we’re getting fresh.

You see, Poe’s Kitchen is surrounded by daily markets. And my Unleashed menu abounds with daily specials. And that’s no coincidence. We send one of our guys up to the market (mostly Copley Plaza, then the Pru—and sometimes I’ll swing by South Station Market on my way in) to pick out the most fun, freshest ingredients of the moment. We set them out in the kitchen and brainstorm for about 10 minutes—and then we start cooking.

marketbasket
Instantly, when we saw those beautiful brussel sprouts, still on the stalk, we pictured braised pork shoulder with sprout-and-pancetta salsa. Then we really turned our toques into thinking caps! We took a bite of those beautiful crabapples and candied apples came immediately to mind (perhaps because I had just seen Jessie from the how2heroes crowd make them in Groton at the Herb Lyceum?). So we carved out their centers (to be used later for whipped apple cream), baked off some ginger custard, dipped the shells into a cognac caramel and we had these awesome little treats! 

Candiedapples

Meanwhile, for my new Market Tacos, I had ordered some goat. We braised it in a jalapeño broth while steaming some Peruvian potatoes, which we folded into fresh, homemade corn tortillas. The remainder of the potatoes we creamed and added pureed cilantro and purple cauliflower. There were some beet greens, so we chiffonaded these and sauteed them. Finally, we whipped up our purple cabbage-and-chile pepper slaw and voilà! We now have Braised Goat Tacos with Spicy Red Cabbage Slaw, Sauteed Beet Greens, Peruvian Potato Cream, and Peppered Topsfield, MA, Goat Cheese in Purple Potato-Corn Tortillas.

goattacos

I like this taco so much that I’m going to keep it on the menu for a bit—but don’t worry! For the restless of palate, there will still be a new Market Taco available each day. I’ll see you at Poe’s Market—I mean kitchen!

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4 Comments»

  donna wrote @

Mouth-watering photos and descriptions! Chef, you’re involved in so many great projects and causes. How do you do it?

  poeskitchen wrote @

Thanks Donna! And the answer to your question is quite simple- because people like you inspire me!

  donna wrote @

Right back at you.

  Laura wrote @

damn, Poe! my mouth is watering …


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