Gracie's - Posh

Posh is supposedly an acronym for “Port Out Starboard Home,” the most desirable berths for the voyage to India and back from Britain. In reality, the origin is unclear, but it does evoke the greatness of the British Empire and one of its (and the world’s) finest statesmen, Sir Winston Churchill. Are you with me?

Hepburn and Bogart in "The African Queen" - Classic

Walk with me as I check out the lobby of the Hotel Deluxe. An array of monitors transports guests to another time and place with classic movie stills – Hepburn and Bogart in African Queen or Gable and Lee in Gone With The Wind. White panels with gold trim throughout the lobby and into Gracie’s itself exude luxury and class. Suddenly, my mind connects these sensory dots into a vivid impressionist image – Posh. Classic. Gracie’s! Now, on to the yummy part…

Croque Monsieur & Eggs Benedict

My hashcapade entourage grew from a dozen to almost two dozen, thanks to the mysterious effects of Cinco de Mayo and the Super Moon the night before. Bloody Mary’s and Mimosa’s adorned the table in about 5 seconds once our stellar waiter, Jacob, circled our tables with elegant ease and a big smile.

When the food arrived, the table grew quiet for a second as we admired each other’s selections. Suddenly, cameras and cell phones flashed like strobe lights at a disco to capture the masterpieces adorning our table. We had scored the posh brunch to end all brunches!

Veggie Hash - delicious!

And the hashes…what can I say. I struggled with my selection, opting for the Cold Smoked Salmon Hash with capers, red onions, hash browns and crème fraîche. Nearby, Lisa ordered the Vegetable Hash and Christian ordered the Corned Beef Hash – yessss – sample buddies!

Cold Smoked Salmon Hash

My Salmon Hash was outstanding – silky yolk and crème fraîche balanced the salty salmon and capers perfectly. The shredded potatoes and onion anchored the heavenly hash in an understated, earthy way that made the whole greater than the sum of the parts! Gracie’s has earned a coveted spot in my top restaurants in Portland for hash – and a posh one at that!

Thanks to my hashcapade entourage: Cory, Mary, Nick, Lisa, Dawn, Lars, Cassi, Nick, Lidia, Ryan, Christian, Alina, Jen, Matt, Cassie, Mark, Tony, Dana, Catherine, Kate, Wendy and Darla; and special thanks to Jacob, Nicole and Kat for impeccable service!

Happy Hashcapades,
Clark

Mother's Bistro Wild Salmon Hash is the star!

I arrived at the studio to find Karl and Nitya setting up the shot and simulating how the hash would magically disappear. My job was to plate the hash and make it irresistible, which was simple – plate the hash and sprinkle chives around – voilà! (For those who’ve had the pleasure to dine at Mother’s Bistro, you know what I mean – enticing, luscious fare!)

Karl and Nitya setting up the scene.

Ever curious, I poked around the studio to find Nitya’s drawings that had already been captured on camera and photos of yours truly. Over a year ago, I submitted this photo to The Oregonian for a twitter recipe contest, which was a salmon hash – good karma for the video!

Storyboard - hash + escapade = hashcapade!

Karl motioned to me to check out the monitor as the action began. Nitya methodically scooped up forkfuls of hash, lifted them up to the camera and then transferred them off-screen to an empty plate. As the action unfolded, my stomach started to growl uncontrollably. I broke out in a sweat. And, well, I must confess…I ate the star!

Disappearing hash...where did it go?

Content, I was then treated to a sneak peek of the scene from Karl’s camera. I watched the fast-motion version of what I had just witnessed. (No, not me pigging out; Nitya’s expert handling of the star!) I knew right then and there that our video was going to be a hit!

Think Outside the Can - directors cut!

And so, without further ado, I would like to present the entire version of Think Outside the Can, uncut and raw. What scenes do you notice that are different from the official version?   Can you spot the tweet from Steve Inskeep after his hashcapade at Mother’s Bistro?

Thanks again to Karl, Nitya, Mary and Mother’s Bistro – you rock!

Happy Hashcapades,
Clark

Delicious Oyster Mushroom Hash - omnomnom!

FAST REWIND. A clutch of tweeps (I think that’s correct) met at The Mark for a tweetup. I was introduced to Ruth and the seeds were sown for a future hashcapade there. Fast forward several months and our brilliant minds hatched plans for an epic hashcapade. The Mark would create a custom hash menu and I would debut my new video, Think Outside the Can.

Think Outside the Can - do it!

FAST FORWARD. Mayhem. I was minding my own business when the “Nick” side of the table erupted in fits of laughter….”Libia – ha ha ha ha,” chortled Lars, whose laugh is insanely infectious. Eyes were crying, fists were pounding the table, coffee was expelled out nostrils like a fire hose at a 4-alarm fire! Of course, I was clueless. Heather discreetly pulled me aside and asked “Is your friend here gonna pipe down or do I gotta fetch the sheriff?” “No, ma’am,” I replied in a reassuring voice. “She just done got body parts on her mind.”

Executive Chef Elden with the goods!

REWIND. Before the hashcapade started, Elden met me at the entrance to the kitchen and revealed his two hash creations. First up, an Oyster Mushroom Hash with Yukon Gold Potatoes, Roasted Red Pepper, Onions, Fresh Herbs with a Mushroom Glaze. Second,a Braised Beef Hash with Yukon Gold Potatoes, Peperonata, Poblano Chile, Onion, Cilantro with a Lime Crème Fraîche Sauce. Wow – something for everybody – vegetarian or not!!! Enthusiastic thumbs up from everybody – great flavor, perfect portion, food coma – well done, Elden!

A cornucopia of hash goodness - Braised Beef Hash

PLAY. The video went off without a hitch in an upstairs conference room. We huddled around a laptop with external speakers to unveil the video. My favorite moment, besides watching the smiles on my guests’ faces, was Mary‘s knowing grin when I asked her to come up and join me. She’s an amazing networker, cheerleader, marketeer and social media wizard and I couldn’t have done it without her!

Don, Lars, and Dave before mayhem...

FORWARD. “So Lidia. How do you pronounce Gemsbok?” I asked, curious about her recent guest hashcapade post on this blog. She took a sip of her Virgin Bloody Mary and said, “Hhhemsbach.” Nick interrupted, “Libia! Your drink needs some sass!” He stood up with his minibar drink holster and insisted on defiling Lidia’s drink with Vodka. Kristin ninja-kicked the mini bottle out of his hand. Heather rushed over, “Sweetie, ain’t no fixing allowed.”

Yours truly and Ruth, who helped set this up - thanks!

STOP. The best adventures involve twists and turns and made up names, which makes the journey that much more memorable! I’m extremely grateful to my video debut hashcapade crew – Lisa, Dana, Tony, Jen, Dawn, Ryan, Cory, Mary, Dave, Lidia, Alina, Nick, Kristin, Lars and Don. And to Ruth, Elden, Heather, Chris and Robertito  - thank you for taking on the challenge of keeping us in check!

Happy Hashcapades,
Clark

BBQ Steak & Rosemary Potato Hash Panini

My observant readers will recall the transformation of smoked salmon hash into a panini. And so it was the following day as I peered into my refrigerator that the truth became clear…there is no spoon, er, there is no food. But then I spied the previous evening’s leftovers – grilled New York steak and rosemary garlic potatoes. Could I be so lucky?

Ingredients for BBQ Steak Hash

Within seconds, 2 strips of cooked bacon, 2 green onions, Stubb’s BBQ Sauce (this is like liquid gold) and Boar’s Head Three Pepper Cheese joined the steak and potatoes on my counter.

Mixing the hash together.

All mixed up with the BBQ sauce!

I hashed up all the ingredients in a bowl, added about 1/3 cup of BBQ sauce, a pinch of salt and pepper – simple!

Place the hash on sliced Como.

Next, I simply spread a generous amount on two slices of fresh como bread and arranged the cheese slices on top.

Adding the heat - Three Pepper Cheese.

After 5-7 minutes on my panini grill, set to medium, dinner was done!

Another successful hashcapade!

I attacked the panini with gusto – crunchy bread, spicy cheese, tangy BBQ sauce, fork-tender steak and delicious potatoes created a taste tsunami in my mouth. I was quickly inundated with a flavor bomb that kept on giving with each and every bite – delicious!

Happy Hashcapades,
Clark

I was introduced to the wonderful world of hash by our Twitter besties, Dave and
Lars. We attended our very first hashcapade at Besaw’s in Portland and
have been a part of Clark’s hashcapade groupies ever since.

Fast-forward to February and my annual trip to my other home, South Africa. I had
mentioned to Clark that I would be making a hash South African style and after Clark
calmed down from doing the happy OMG OMG dance, he asked if I would blog about
it. And so I did!

Hout Bay Harbour, South Africa

During my high school years I attended Rhenish Girls High in Stellenbosch, South
Africa. I mastered in the class Bitch 101 and would never have survived without my
good friend, Diane. We were both very much of the same kindred spirit except in
the world of cooking. I planned on studying to be a Chef, while Diane had planned
on being a beach bum, surfer and artist. She was good at all three. As all good girls
who are being groomed for the finer things in life, we had to take Home Economics.
It was all about cooking for our husbands, entertaining his clients and knowing
how to change a plug should he be too busy. One day we had a surprise cooking
practical and had to make scones. Diane had that panic look and I assured her it
would be fine. Her workstation faced mine and as I measured the ingredients (we
were not allowed to have a recipe) I would hold everything up high so she could see
the measurements. This was not cheating; I was just trying to get a good light on my
measuring! The practical turned out well for us both. Fast forward to 2012. Events
in my life took me down another path and Diane, the wannabe surfer, artist, beach
bum, is now the food editor for Winestyle Magazine in South Africa. I still giggle
every time I think about it.

On my trip home, I begged Diane to help me with my hashcapade and she, in Diane
fashion, took it on. Diane is a phenomenal cook and the hashcapade – South African
style – came to fruition. We had discussed what kind of meat we were going to use
and the final verdict was Gemsbok.

G&Ts - the perfect libation for a hashcapade!

Before we started cooking, Diane made Gin and Tonics and Pimm’s. One must start
off cooking in the right frame of mind! It was then out to her garden to pick some
fresh herbs, Thyme and Rosemary. I envy Diane’s kitchen, which was built by her
very talented husband, Christoph, who is also a very talented photographer. As we
were collecting the herbs and sipping on our G&T’s, Christoph built the fire to grill
the Gemsbok. In South Africa a BBQ is called a “braai” and wood is burned until it
is down to coals and is ready to grill. Because we were enjoying our G&T’s and
chatting, Christoph had to build up the braai twice for us! He was such a sport and we
kept his supply of Pimm’s handy.

Nothing beats fresh rosemary and thyme...

Potatoes were sliced, shallots were chopped, olive oil drizzled, pink salt covered and
fresh pepper ground and into the oven it went.

Hashed potatoes with shallots and herbs.

Next step was the mushrooms. Diane had chosen a selection of mushrooms, which were Shitake, King Oyster, Portabellini and Shimeji. Onion and elephant garlic from her friend’s farm were slowly cooked. When Diane was happy with the appearance, the mushrooms were added. The aroma was heavenly. After another look and another happy face, fresh heavy cream was added. Heavy cream in South Africa is very different from what we get in the States. The cream is so thick one almost needs a spoon.

Mushroom sauce - yum-o-rama!

Christoph was then instructed to put the Gemsbok on the grill for exactly 4 minutes
a side and yes, Diane did time it.

Gemsbok Loin on the "braai" - South Africa BBQ.

Gemsbok loin from the braai.

The table was set by Luca (who is the greatest 13-year-old out there) and we were
ready to eat. A typical hash is served with an egg on top, but we decided to forego
this, as I totally wanted to enjoy the gemsbok without the taste of egg. Tut-tut if you
must, but our hash, our rules!

Gemsbok Hash - a hashcapades first!

Have you ever taken the first bite of a meal and closed your eyes as the flavors tickle
your palate and your mind is literally trying to come up with a word to describe
what you are currently tasting? The Gemsbok was amazing. There is no other word
that I can think of to describe it. The entire dish was phenomenal. Diane had put
together an amazing hash!

Thank you Diane, Christoph and Luca for making this a great day. My one regret
is that John, Trevor and my hashcapade groupies were not along to enjoy this
incredible dish. Diane has come a long way from our Rhenish days, if only our Home
Economics teacher could see her now…

>>> Thank you, Lidia, for sharing your amazing hashcapade with us! We’re looking forward to seeing you at our next hashcapade in April!

Happy Hashcapades,
Clark

Delicious interior of a Corned Beef Hash Croquette.

Now, I give all the credit to Dave Pullig (@davepullig from  http://thefoodplace.co.uk) for his genius re-use of leftover hash to make Duck Hash Croquettes. Brilliant idea, right? So I cleverly “Favorited” his tweet and waited for the pinnacle of corned beef hash madness, St. Patrick’s Day, to arrive! What follows is a transmogrification of epic proportions. Please do try this at home, but do not run with scissors…

Base ingredients for the corned beef hash.

This hashcapade comes together fairly easily, but it is time-consuming to cook your own corned beef brisket and wait for the croquette mixture to cool in the fridge. You can save time by buying it already cooked if you prefer, but the sheer delight of simmering corned beef brisket in Guinness (and tippling a wee bit as you wait) is worth it!

Most stores will have multiple types of corned beef brisket with a little spice packet to use for cooking, which was my choice. You can see it above, hermetically sealed next to the brisket.

Corned beef immersed in foamy Guinness & spices

In a dutch oven or similar heavy cast iron pot, place the brisket and cover just barely with the Guinness and water, sprinkling the spices on top. Once it reaches a boil, reduce to a simmer, cover and let it cook for about 3 hours. Voilá – out comes flavorful, tender and moist corned beef ready for a hashcapade!

Luscious corned beef is ready for hash!

Next, its time for potatoes. Peel, chop and place in a medium pan of cold water to cover and bring to a boil. In parallel, dice the onion and peppers and sauté them in butter for about 5 minutes.

Onion plus red and green bell peppers for extra color.

Sautéed onions & peppers.

Once the potatoes are tender, drain and place in a food mill, potato ricer or simply mash them. I use a food mill because it makes the potatoes nice and fluffy. For those in the know (and now you are too), this is how you get the perfect potatoes for gnocchi – molto bene!

Rosle food mill gets the potatoes nice and fluffy!

Fluffy potatoes ready to mix with corned beef.

Now the easy part. Mix the potato, onions, peppers, diced corned beef, horseradish and heavy cream all together in a big bowl. Cover with plastic wrap and let cool in the refrigerator for at least an hour, preferably two. This helps make it easy to form the croquettes.

Croquette mixture - ready to refrigerate.

Next, roll the corned beef hash mixture in your hand to form a croquette, about the size of a small ice cream scoop. Since Easter is approaching, I thought the photo below looked like psychedelic Easter eggs!

Naked Corned Beef Hash Croquettes - blush!

Croquette breading station at Chez Clark.

I love getting my hands messy with breaded shrimp, salmon and good old fried chicken. This was no exception as I deftly dipped the naked corned beef hash croquettes in egg, then Panko. Why Panko you ask? Because I like the crunchy exterior and wanted a nice contrast between the tender corned beef, creamy potatoes and crunchy shell. Capice?

All breaded and ready to bake.

Some of you are undoubtedly horrified that I’m baking croquettes instead of frying them. I decided that I wanted the flavor to really stand out and was afraid the oil might overpower the corned beef hash goodness. If you decide to fry them, you can’t go wrong with Paula Dean, y’all!

Corned Beef Hash Croquettes before Shamrock Run.

It took all of my will power to wait 20-25 minutes for my Corned Beef Hash Croquettes to reach a perfect golden brown color. I kept checking and checking, all the while pondering the meaning of croquette vs. coquette: “a woman who endeavors without sincere affection to gain the attention and admiration of men.” Well, these beauties caught my attention and admiration – perfectly crunchy with lovely corned beef hash goodness inside. Sláinte!

Happy Hashcapades,
Clark

Corned Beef Hash Croquettes

Set up croquette mixture, egg and Panko in a row with a baking sheet right next to it.

Trader Vic's on NW Glisan and NW 12th

I arrived early, paranoid that my passive-aggressive clock had turned itself back while I slept. (Stranger things have happened). Dubbed the “daylight savings” hashcapade by Janel, most of my tweeps showed up, but a few slept snugly while we soaked in the tropical ambiance and sipped creative libations.

Trader Vic's bar is enormous!

As we bemoaned our government-sponsored sleep deprivation transition, I excused myself to take pictures, hoping to capture the spirit of this hash adventure. Tiki style furniture, statues, masks and hanging glass floats transported me to the south pacific. I imagined the smell of the sea and a blazing sun warming my body to its core. I imagined beautiful maidens bringing drink after drink after drink. “Uh, oh! Time to use the restroom,” urged the potty dance statue!

Is this statue on the way to the restroom doing the potty dance?

Returning from my all too brief and exotic daydream, our servers were efficiently distributing some epic brunch goodness – Confit Duck Hash, Root Vegetable Hash, Vic’s Benedict and Belgian Waffles – yum!

Confit Duck Hash with Poached Eggs and Sriracha Hollandaise Sauce

Root Vegetable Hash is super yummy!

Starving, I voraciously attacked my Confit Duck Hash. The crispy confit duck, roasted potatoes, onion and poached eggs were tasty. I especially liked the sriracha hollandaise which gave the hash an extra kick. However, the real star was the Root Vegetable Hash – carrot, spinach, parsnip, potato, onion, mushroom and bean sprouts – yes, sprouts! This superb mèlange of veggies was simply delicious – earthy flavors, succulent veggies and a creamy yolk sent me over the edge – amazing!

Thanks to my hashcapade posse: Cory, Mary, Nick, Lisa, Janel, John, Richard, Matt, Ori, Darla, and fresh from a run, Lisa and Dawn; and special thanks to Karah, Mikel and Alex for friendly service and big smiles!

Happy Hashcapades,
Clark

"Victory" at Orange Table by Jonathan Arvizu, http://www.trapdoorstudio.com

Quick confession – WordCamp Phoenix knows how to throw a party. So, let’s just say I was looking a wee bit rough, as I shielded my eyes from the bright sun! (I’m from Portland – what’s that shiny thing?) Fortunately, our cheerful hostess made us feel right at home as we waited outside for our table. As luck would have it, I met the owner of the award-winning Orange Table, Craig Pierson, and proceeded to explain my hash obsession. He grinned and told me I had found the right place – six delicious hashes from which to choose – things were looking up!

Owner Craig Pierson chatting with a patron.

Orange Table has got cred - lots of hardware.

Another confession – my eyes were a little wonky still and the sun was burning my retinas, so I had my nephew’s son hold up the menu against the wall at about 5 paces. Nope. Couldn’t read it. “Come closer,” I whined. Nothing. “Closer, please,” I begged. He stood there. “Okay, make your Grand Uncle move…such a hassle!” At about 1 pace and with much squinting, I found the Rosetta Stone that would unlock the secrets of Orange Table and cure my, um, condition!

My personal menu holder.

Hashtastic menu at Orange Table.

Whoa –  Green Flannel Hash? Seriously – who can resist roasted green chilis and jalapeño? Not I as I quickly ordered the hash and an Americano. My sister ordered the Red Flannel Hash and her hubby, ever astute, followed my example. The boys ordered massive chocolate chip pancakes and my nephew picked the Prosciutto Melt.

Green Flannel Hash - omnomnom!

Final confession – as I took my first bite of hash, I was floored by the sensory overload: salty, chunky corned beef, piquant chili & jalapeño, earthy roasted potatoes with the skins still on – perfection! The rest of my hashcapade posse agreed their selections were equally hashtastic, er, fantastic if you’re talking about the boys’ pancakes. Success!

My posse - Alexis, Noah, Bill, Erik and Kaleb.

And, as if by magic, Kings of Leon’s Arizona started playing over the speakers with its intoxicating and slow start: “Now taste, all I ever needed, all I ever wanted, so hold on to surrender.” Well, surrender I did – to Orange Table and its victory over me!

Happy Hashcapades,

Clark

Hormel's ubiquitous Corned Beef Hash

One of my absolute favorite hashes is smoked salmon hash with potatoes, onion, crème fraîche and fresh dill. But don’t stop there! There are many more from which to choose: Pork Belly Hash, Short Rib Hash, Sweet Potato Hash, Red Flannel Hash, Duck Confit Hash, Crab Hash – the list goes on and on. And if you are a vegetarian or vegan, hash is still your friend. Just skip the meat and chop up your favorite veggies…voilà! Think Outside the Can!

Did I tell you it’s not just for breakfast? It’s not. Breakfast, lunch or dinner, people around the world are positively stark raving mad about hash. Did you realize that hash is on almost every restaurant’s menu? What anchors that perfectly cook halibut? Sweet potato and apple hash. What gives that Bourbon Steak some rustic culinary cred? A Yukon Gold potato and caramelized onion hash. See what I mean? Hash is practically everywhere! Think Outside the Can!

I know what you’re thinking, “This guy is insane, but somehow, I’m beginning to understand.” Thank you and please don’t worry, resistance is futile and you will assimilated! The hash collective is glad you’re here, but I digress.

Hash is not just leftover meat, potatoes and some salt and pepper. Nooooo! It’s exotic. Dream of Chicken Curry & Potatoes with Mustard Seed Hash with a garam masala cream sauce. Obsess over Oaxaca, Mexico and a Chicken Mole & Chayote Hash. Think of Northern Africa and a spicy Harissa Lamb, Cucumber, Carrot & Chickpea Hash. Think Outside the Can!

I’ve even considered proper wine pairings. For an Asparagus & Pancetta Hash – drink a Grüner Veltliner. What about a Duck Confit Hash you ask? Pinot Noir of course! But please don’t limit yourself. A nice Porter-style beer is sublime with a Tenderloin Cognac Mushroom Hash. Think Outside the Can!

In the ultimate ironic twist, hash has new and exciting life as a leftover. What about making croquettes out of your Beef Short Rib Hash? Or, making a hash pot pie with that Beef Tenderloin & Cognac Mushroom Hash. The possibilities are endless. Think Outside the Can!

“This is most enlightening. How do I amp up my hash IQ?” you ask. I’m glad you asked. The fact that you’re reading this post is proof positive that you’ve expanded your culinary horizons already! So, today, right now is the moment for hash to take its rightful place in your cooking repertoire without shame and most certainly with gusto and panache. Sign up for my newsletter, browse my blog or download my forthcoming sample e-book when it’s available. But most of all, Think Outside the Can!

Happy Hashcapades,
Clark