Korean Pulled Pork Sandwiches with Kimchi Slaw, Grilled Sweet Corn on the Cob with Salty Coconut Cream

To close out the Summer, I decided to attempt to replicate what was possibly the thing I’ve eaten all year: The Korean Pulled Pork Sandwich with Kimchi Slaw from Heirloom Market BBQ in Atlanta.

For the pork, I decided to use this recipe by Bobby Flay but cook it in the Big Easy Oiless Turkey Fryer instead of the Caja China. For the Kimchi Slaw, I thought this recipe from Ambitious Deliciousness looked more interesting.

I wanted something else to serve with this… I thought about it for a while, and then I remembered Pok Pok‘s Grilled Sweet Corn on the Cob With Salty Coconut Cream – also known as Khao Phot Ping. You can find the recipe in the Pok Pok cookbook.

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To drink, I went with a bottle of the Kili Wit from Logsdon Organic Farmhouse Ales.

Moroccan Chicken Brochettes, Roasted Broccoli with Harissa Vinaigrette, Feta and Mint

The Moroccan Chicken Brochettes recipe was in a recent issue of Bon Appétit. The Roasted Broccoli with Harissa Vinaigrette, Feta and Mint recipe I stumbled upon a while back on the Entwine Wine’s website, but has since been deleted. Here is the recipe:

INGREDIENTS

Broccoli:

3 pounds broccoli; cut into uniform florets (about 16 cups)
3 tablespoons olive oil

Harissa Vinaigrette:

1/4 cup olive oil
2 tablespoons harissa
1 teaspoon Dijon mustard
juice of 1 lemon (about 2 tablespoons)
Kosher salt and freshly ground pepper
1/3 cup crumbled feta cheese; plus more for garnish
1/3 cup chopped fresh mint; plus more for garnish

DIRECTIONS

1. Preheat the oven to 425 degrees F. Lay the broccoli florets on 2 baking sheets, drizzle with the olive oil and season with salt and pepper, tossing to coat. Roast until the broccoli turns deep green and a little crispy along the edges, about 25 minutes.

2. For the harissa vinaigrette: Whisk together the olive oil, harissa, Dijon and lemon juice and season with salt and pepper.

3. Transfer the broccoli while it’s still hot into the harissa vinaigrette. Toss together with the feta and mint to incorporate, and then pour into a serving platter and garnish with a little more feta and mint on top.

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This week, I went with a bottle of Maybelle from The Commons Brewery.

Shrimp with Garlic and Basil Oil, Sautéed Brussels Sprouts with Bacon Sherry Cream

The Shrimp with Garlic and Basil Oil is another Laura Calder recipe. The Sautéed Brussels Sprouts with Bacon Sherry Cream recipe is from the Toro Bravo cookbook.

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Friday, I filled my growler with Apollo & Dionysus – a Gin barrel-aged sour Saison with chrysanthemum, jasmine and Szechuan peppercorns – by Breakside Brewing at The Growler Guys.

Beer-Marinated Flank Steak with Aji and Guacamole, Grilled Asparagus with Parsley-Tarragon Chimichurri

The Beer-Marinated Flank Steak recipe – as well as the Aji Sauce and Colombian Guacamole recipes – were part of the same Bon Appétit article “A Globe-Trotter’s Guide to BBQ” by Steven Raichlen where I found the Aleppo Chicken Kebab recipe. I decided to use a bottle of Double Mountain‘s Bourbon barrel aged Sinister 7 for the marinade.

The Grilled Asparagus with Parsley-Tarragon Chimichurri recipe is from Fine Cooking. There was going to be some Yuca Fries with Garlic Mojo, but the Yuca most have gotten over cooked when I was boiling it, and it fell apart. So it went into the compost.

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I had a real hard time making up my mind as to what to drink with this meal… So, I decided to go with one of my favorites: a bottle of the Oak Aged Bretta from Logsdon Organic Farmhouse Ales.