Porto De Sul

Brazilian Steakhouse

Harvest Table

lunch, happy hour or dinner

Porto offers a menu

in the bar area

Best choice for traditional

Brazilian Steakhouse

Monday, October 29, 2012

Wednesday Evening Dinner Special Webster House


Wednesday Evening $20 / $20 Special
 

2 courses for only $20

 

Soup or Small House Salad

 

Pork Roast with Creamy polenta, winter vegetables

(corn, carrots and cippolini onions) and natural jus*

 

Select Bottles of Wine $20. 

 

 $20/$20 Special is not valid with any other offer or dining card points



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Tuesday, October 23, 2012

Fried Vietnamese Spring Rolls - Imperial Nems

I ate my first nem in Paris with a cousin of the family from Vietnam. She prepared the all meal, with soup, nems, crab omelet, pork caramel... So incredible meal. So my mom learned how to make the nems from her. And we learned from my mom.

The recipe is not too difficult and the only labour comes from rolling the nems, but it's well worth it since the whole family loves them.
 
Ingredients:
Rice Paper (to be immersed in hot water till soft - and only just before being filled)
500 gr (1bs) ground Pork
200 gr of Crab meat
50 gr Black dried Mushroom
100 gr Chinese Vermicille
1 Onion
3 Carrots




3 Egg
Herbs: dill, tarragon, parsley
Salt Pepper

Ground all ingredients together - add salt & pepper to taste. Roll the nems together...

In a medium high pan, start to fry the nems for a minimum of 10 minutes.

To serve:
Salad Leaves (e.g. Iceberg)
Fresh Mint Leaves

Dipping Sauce - Nuoc Mam: (not for everyone)
  • 8 Tbsp fish sauce
  • 6 Tbsp fresh lime juice
  • 6 Tbsp sugar
  • 1 deseeded and finely chopped fresh red chili

  • Combine everything together.
     
    To eat:
    Wrap the nem into the salad leaves and add some mint leaves. The contrast between the hot/crispy, the herbs and salad is delicious.  Dip into the sauce and enjoy!
     






    Friday, October 19, 2012

    ALL 14TH STREET WINE WALK TO BENEFIT SERTOMA CLUB OF KC


    The Kansas City Power & Light District’s third annual 14th Street Wine Walk is scheduled for Saturday, November 3rd, 2012, from 3 to 6 p.m. Six of the District’s restaurants, bars and shops will participate and proceeds from the event will benefit The Sertoma Club of Kansas City.

    Tickets are $25 in advance/$30 day of event, and include a 2-oz wine tasting and small plate at each of the six participating venues, a full glass of wine at one venue, a souvenir tasting glass and special discounts on bulk wine purchases at Cosentino’s Market Downtown. Participating venues include: Bristol Seafood Grill, Maker’s Mark Bourbon House & Lounge, Drunken Fish Sushi Restaurant & Lounge, The Kill Devil Club and Bar Louie.

    HOW IT WORKS

    Guests will begin the event at Maker’s Mark Bourbon House & Lounge (1333 Walnut Street), to pick up their tasting card and souvenir glass, then head to any of the participating venues, in any order, for their 2-oz pour and small plate (at each venue). Once guests have visited all six venues, they are able to return to the participating venue of their choice to enjoy in a full glass of their favorite wine. Also upon completion, guests will receive an order form from Cosentino’s Market Downtown for the opportunity to purchase bottles of wine at a special discounted rate.

    TICKETS

    Tickets to the third 14th Street Wine Walk are on-sale now at participating venues and online at www.MissionTix.com/KCWineWalk for just $25 (in advance). Limited number of tickets available. Attendees must be 21 or older.

    Proceeds from the Fall 14th Street Wine Walk benefit The Sertoma Club of Kansas City. The Sertoma Club supports causes that help children throughout Kansas City, whether it is equipment to diagnose a speech or hearing disorder or a child that is in need of a warm coat.

    Wednesday, October 17, 2012

    Kansas City Marriott Downtown Opens New Restaurant!


    MetropolitanKC, is an upscale restaurant with a name that defines its concept as a contemporary restaurant, with a cool, urban vibe.  It promises to expand the scope of Power & Light District dining options for local residents as well as hotel guests.

     
    The 150-seat restaurant serves breakfast, transitioning to lunch, daily from 6:30 a.m. a.m. - 2 p.m. and dinner from 5 p.m. - 11 p.m. The breakfast menu features a hot buffet with fruits and cereals. The lunch menu features a variety of lighter and heartier fare, including appetizers, salads, sandwiches and entrees along with a luncheon buffet option.

     Dinner offers a whole new ambiance, white linens and a more upscale menu featuring a new layer of culinary offerings, including massive 20oz. Cowboy steak, seared scallops and smoked pork chop as well as in new American regional features such as barbeque salad with burnt ends, Mediterranean-style fish of the day and lamb chops in pomegranate reduction.

    Cynthia Savage director of Marketing, comments, “We are excited to bring this concept to our hotel guests and all Kansas Citians. As a hotel right in the center of the downtown excitement, we are proud to bring this new energy to the downtown renaissance.”

    Wednesday, October 10, 2012

    Lamb Stew

    I don't pretend to be a blogger but I can say my food tastes good! As usually, this morning I went to Cosco. I was thinking to do a roast lamb but my kids don't really like it this way.  So I decided to do a stew! Now this is very simple recipe - you can find different version of the recipe and it is called "navarin of lamb" - the trick it has to cook for a minimum of 3 hours!

    Anyway, it tastes good!


     

    Ingredients


    • 2 yellow onions
    • 1 cup cooking oil, divided
    • 1 1/2 gallons chicken stock
    • 1/2 head garlic
    • 1 teaspoon salt
    • 1 leg of lamb
    • 3 cups dry white wine
    • Salt and freshly ground pepper
    • Your choice fresh herbs, minced, to taste

    Directions:

    1. Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
    2. In a large dutch oven of the butter/oil saute onion & garlic till golden and set aside.
    3. Add flour to the meat
    4. In what remains of the butter/oil in the pan, saute the lamb till browned
    5. Pour in the chicken stock stock and wine mix thoroughly. Salt & pepper.
    6. Add back the onions & garlice and let it cook for 3 hours.

    Bon Appetit!

     

    GUY'S NIGHT OUT!

    JOIN US THURSDAY, OCTOBER  11TH IN THE LOUNGE 
     
    GUY'S NIGHT OUT!
    $19.99 FULL RODIZIO ALL NIGHT!
    WHEN DINING IN THE LOUNGE EVERYONES DINNER WILL ONLY BE
    $19.99 PER PERSON ALL GENTLEMAN WILL RECEIVE A FREE CIGAR COMPLIMENTS OF EM CHAMAS WITH THE PURCHASE OF A FULL RODIZIO DINNER
    LIVE MUSIC FROM THE CAJONES 7PM-MIDNIGHT
    RELAX AND ENJOY YOUR CIGAR ON OUR PATIO WITH YOUR FAVORITE BEVERAGE.  WE WILL BE OFFERING ALL OUR SINGLE MALT SCOTCH, BARREL BOURBONS, COGNACS, PORTS & CRAFT BEERS HALF OFF.
    GUYS DON'T FORGET LADIES ARE WELCOME
    SPONSORED BY OUTLAW CIGAR

    Friday, October 5, 2012

    Brandade de Morue

    It is Friday! And... We have to eat fish on Friday!

    So I decided to make "brandade de morue" - Brandade is a purely French specialty of pureed salt cod, but there is some debate over the addition of potatoes. Mine is even worse! I am adding instant mashed potatoes! Oops!

    Ingredients:

    • 8 oz salt cod, rinsed well - Hen House has some in a small wood container
    • 2 cups of instand mashed potatoes
    • Milk for mashed potatoes
    • 2 cloves garlic, sliced thin
    • 1 bay leaf
    • ¼ teaspoon ground cumin
    • ¼ cup extra virgin olive oil or more depending texture
    • 1/8 teaspoon white pepper
    • Pepper to taste

    Preparation:

    1. Soak cod in a big bowl of water overnight.
    2. Drain the cod and discard the soaking water.
    3. In a separate saucepan, cover the cod with water and bring to a simmer.
    4. In the same time, warm the milk and add it to the instant mashed potatoes.
    5. Drain the cod and add it, along with the garlic and mashed potatoes, to an electric mixer.
    6. Add the warm olive oil to the puree.
    7. Add pepper to taste

    Served with a salad, garlic bread and of course a nice red wine! Enjoy!
     

     

    Boo Bash at RA

    Have a ghoulishly good time on Halloween at RA Sushi Bar Restaurant’s Boo Bash party at Park Place in Leawood. Guests are invited to party the night away from 7 p.m. to close, Wednesday, Oct. 31 with spooktacular food and drink specials, a costume contest and a guest D.J.
     
    Boys and ghouls are encouraged to dress up for the Boo Bash costume contest. Those dressed to kill will have the opportunity to take a bite out of some serious treats, including a $100 RA gift certificate for the first place winner and a $25 RA gift certificate for second place. To keep the Halloween bash going all night long, a special guest D.J. will spin a haunting mix of beats.
     
    During the events, enjoy a variety of “Boo Bites,” including Voodoo Crispy Chicken: crispy chicken, sautéed with onion, green pepper and Japanese pumpkin; tossed in a sesame chili sauce ($6); Vampire Shrimp: lightly battered spicy shrimp and shishito peppers tossed with Japanese pumpkin, ramen noodles and chili sauce; served in a crispy lettuce cup ($8); and the Spider Roll: tempura battered Japanese pumpkin, crispy soft shell crab, kaiware sprouts, kani kama crab mix rolled in rice and soy paper; topped with shredded daikon; served with spicy mayo and eel sauce ($10).
     
    Cast a spell with one of RA’s “Potent Potions” such as Grape Ghoulade with Three Olives Grape Vodka, blue curacao, cranberry and fresh lemon; the Sinners Sangria mixed with red wine, fruit juice, and a large dose of Satan's elixir (sake); the Frozen Swampwater, a spine tingling blend of sparkling white wines, Cruzan Rum, yuzu, peach and strawberry purée; and the Berry Bloody, with Bacardi Dragonberry, strawberry purée, fresh lemon juice, Japanese Yuzu, and a splash of soda. The Potent Potions are all $8 each.
     
    Grab a broomstick and fly into RA to celebrate Boo Bash!