Coffee Rubbed Pork Brisket and Brussels Sprouts with Bacon, Bourbon & Mustard

The Coffee Rubbed Brisket is a recipe that I had tried a while back. The recipe originally calls for beef, but I was curious to try it with pork – especially since Tails & Trotters carries pork brisket. I used cipollini onions instead of yellow onions and some rainbow carrots from our garden. I also used a bottle of Double Mountain‘s Bourbon barrel aged Sinister 7 for the beer in the pan.

The Brussels Sprouts with Bacon, Bourbon & Mustard seemed like a good paring. I wanted use Pono Farms jowl bacon, but they were out. So, I used their regular brown sugar cured bacon instead.

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This meal was specifically engineered to enjoy with a bottle of Be Still from The Ale Apothecary.

Pollo Relleno and Esquites

The Pollo Relleno recipe was in a recent issue of Saveur magazine.

Esquites is a dish that I had eaten twice recently – once at the now defunct Mextiza, the other at The Woodsman Tavern – that I had been wanting to try to replicate and I thought would go well with the Pollo Relleno.

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To drink, I went with a bottle of Trillium by The Commons Brewery.

Fried Panko Razor Clams and Roasted Purple Cauliflower Salad

I’ve been wanting to try cooking razor clams ever since I had them at Jake’s Famous Crawfish. I recently found some that were frozen, so I thought I would give it a try – using this recipe.

The Roasted Cauliflower Salad was a recipe that my wife had found. I decided to try it with purple cauliflower since Zupan’s always seems to have some in their produce section.

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I decided to go with a bottle of the Salty Ghosts from Epic Ales that I picked up on a road trip to the Olympic Peninsula last weekend.