Pollo Cordón Azul with Romesco, Grilled Asparagus with Parsley-Tarragon Chimichurri, Grilled Porcini Mushrooms

Couldn’t decide what to cook, so I went with this. While I was shopping, I saw some beautiful porcini mushrooms and picked up some to grill.

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To drink, I had a bottle of the Aniánish from De Garde.

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Grilled Harissa Shrimp Skewers with Basil Oil and Cilantro, Romanesco with Green Olives and Capers

I feel that I have been in a bit of a rut and wanted to try something new. I stumbles upon this Grilled Harissa Shrimp Skewers with Basil Oil and Cilantro and decided to give it a try. I went back through the archives to see what to pair with it, and figured I would try the Romanesco with Green Olives and Capers again.

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I went with a bottle of the Cellar Society – LO3 from Wolves & People.

Isan BBQ Chicken, Asian Slaw and Sticky Rice

I stumbled upon this recipe a while back on Food Republic. Then just a few days ago, I was rearranging a pile of books on our coffee table and realized that I had the cookbook that this recipe is from all along. I had completely forgotten that my mother had given it to me for Christmas.

Instead of doing the two whole chickens as per the recipe, I only did six thighs and frilled them for about 7 minutes a side.

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I went with a bottle of Special Herbs – an ale brewed with lemongrass, sweet and bitter orange peels, hyssop and Sichuan peppercorns then aged in Ransom Old Tom Gin Barrels, Fantasia casks and a brandy cask – from Upright.