Spanish-Style Roast Chicken and Collard Greens with Chorizo

I decided to try another recipe from Food Republic – the Spanish-Style Roast Chicken. With that, I did some Collard Greens with Chorizo, which is from Food52.

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I went with a bottle of the Gardin from Propolis Brewing.


Cider-Brined Pork Chops with Maple-Bacon Chutney and Roasted Cheddar Broccoli

I decided to try two new recipes that would pair well with cider. The recipe for the Cider-Brined Pork Chops with Maple-Bacon Chutney I found at Food Republic. The Roasted Cheddar Broccoli recipe is from the Food Network website.

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The cider, was the Wilde Apple from Logsdon Organic Farmhouse Ales.

Shrimp Curry with Sticky Rice

This week, I decided to go with something simple. I knew that I wanted a shrimp curry, but couldn’t deiced to go Indian or Thai… And neither could this recipe. The yellow curry paste and the lime juice made me think it was going to be more Thai – which is why I went with the Sticky Rice. But the curry powder and especially the cumin made it much more Indian. Would have gone really well with some garlic naan… Maybe next time.

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And to drink: Urban Farmhouse by The Commons Brewery.

Grilled Romaine Hearts with Fried Capers & Lemon Cream served with Various Cheeses, Charcuterie and a Baguette

Grilled Romaine Hearts with Fried Capers & Lemon Cream:

This is a dish that I had eaten at Grain & Gristle. The recipe was posted on the La Buena Vida cooking blog, but has since been removed.

¼ cup of Crème Fraîche
¼ cup Olive Oil
1 Lemon
Sea Salt And Pepper
2 Heads of Romaine Lettuce
3 Tablespoons of Capers, drained
¼ cup Parmesan, grated

To make the dressing, combine crème fraîche, zest of one lemon, juice of half a lemon, season with salt and pepper.

Heat grill on high heat. Cut romaine hearts in half. Drizzle with a little olive oil and season with salt and pepper. Place romaine face down onto grill. Cook until slightly charred and tender about 5 minutes.

In a small pan add a little oil, heat to med-high and add capers. The capers can pop so be careful, cook until crispy about 2 minutes.

Place grilled romaine on a plate, drizzle the sauce over top. Shave parmesan and place fried capers around the plate. Squeeze a little lemon juice over top in addition.

Various Cheeses, Charcuterie and a Baguette:

As for the rest of the meal, the Chicken Liver Bourbon Mousse and Head Cheese came from Chop. The salami – Saucission Sec – came from Olympic Provisions. I picked up two of the cheeses – the Crucolo and Pierre Robert at Pastaworks. The blue cheese – St. Agur – as well as the Garlic Cured Green Olives, the Cornichons, the Pickled Green Beans and the Baguette were from New Seasons.

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Really, the whole point of the meal was to pair the Chicken Liver Bourbon Mousse with a 2011 bottle of Billy the Mountain by Upright Brewing.

Corned Beef, Black-Eyed Pea Cassoulet and Braised Cabbage with Slab Bacon

In the South, there’s New Year’s Day tradition of eating Black-Eyed Peas and Green Cabbage for Health and Wealth in the New Year. I’ve never been a big fan of Black-Eyed Peas, so I always just did Cabbage – and usually Red Cabbage – with Corned Beef.

This year, I decided to actually do Black-Eyed Peas and Green Cabbage. The Black-Eyed Pea Cassoulet recipe I found on Food52. The Braised Cabbage with Slab Bacon recipe was in the latest issue of Saveur Magazine. And, of course, the Corned Beef recipe you can find here.

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As I do almost every New Year’s Day, I went with a bottle of the Delirium Nocturnum from Brouwerij Huyghe.