Andouille & Shrimp Gumbo and a Salad

I haven’t made gumbo in forever. I wanted to make Crawfish Gumbo since there was another dish with Crawfish I wanted to make the next night. But I searched all of Northwest, and couldn’t find any anywhere. So, Andouille & Shrimp instead.

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I pull a bottle of the Special Rouge from De Garde that’d been in the basement for ages.

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Butternut Squash, Sauerkraut & Hot Sausage Soup

This looked like an interesting new soup to try. So, I did. Don’t let the list of spices – cinnamon, cloves, nutmeg and sweet paprika – scare you. The sauerkraut oddly mutes those flavors and it works. Of course I didn’t follow the recipe. I grilled the sausage and pureed the squash. I was also out of parsley.

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I went with a bottle of the Sole Composition: Going Gris from Bailey’s Taproom 10th Anniversary from Upright.

Boudin Noir, Sautéed Spinach, Duck Fat Potatoes

When I was picking up the Bourbon Chicken Liver Mousse at Chop for New Year’s Eve, they had some Boudin Noir (also known as Blood Pudding) that caught my eye… So, I bought it and threw it in the freezer. Last night, I needed to improvise a meal and the Boudin Noir was the first thing that popped into my head.

I pan fried the links after slicing them up. I served with Sautéed Spinach and Duck Fat Potatoes. I also made a Crème Fraîche And Caper Sauce.

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I went with a bottle of the Sahti – a Dark Amber Saison with Juniper – from Propolis.

New Year’s Eve Smörgåsbord

It’s been quite some time since we’ve busted out “The Big Board”.

  1. Baguette
  2. Bourbon Chicken Liver Mousse
  3. Calabrese Salaminis
  4. Cultured Butter with Sea Salt
  5. Fromage D’Affinois
  6. Garlic Cured Green Olives
  7. Marcona Almonds
  8. Pickled Haricot Vert
  9. Octopus in Galician Sauce
  10. Seppler Berg Tilster
  11. Smoked Duck Breast
  12. Sweet Pepper Pickled Baby Corn
  13. Tomme Haut Barry
  14. Whole Seed Mustard

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Since I have trouble staying up late, I had two beers that were made with coffee. Cascara from The Ale Apothecary is a beer brewed with using the fruit that is husk the coffee bean. With dessert, I had the Big Bad Baptista from Epic which is a whiskey barrel aged stout with Mexican coffee, cacao nibs, vanilla and cinnamon.