Bulgogi Short Ribs and Thai Salad

This is basically the same meal is the Bulgogi Skirt Steak and Thai Salad, but with short ribs instead of skirt steak. For the salad, I replaced the fresh red onion with Lars’ Own Crispy Fried Onions and swapped out the slaw dressing I used last time with the dressing from smallwaresFried Kale with Fish Sauce, Mint and Bacon dish. I also added some diced Sweet Sriracha Bacon Jerky from Trader Joe’s – because why not…

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I went with a bottle of the Far West Vlaming that I had picked up last year when we stopped in at Logsdon Organic Farmhouse Ales.

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Fried Catfish with Meunière Sauce and Pecan Butter, Broccolini with Preserved Lemon, Fried Jambon & Olives

We had a big to-do for the sister-in-law’s boyfriend’s birthday.

For the hors-d’œuvres (not pictured), there was some Spanish octopus that I had picked up from Conserva, cockles in brine that I had picked up at World Foods, some pheasant and porcini pâté from Chop, smoked duck and a few cheese – as well as beets and carrots from our CSA allotment from Millennium Farms that I had pickled.

For the main course, my wife made the Fried Catfish with Meunière Sauce and Pecan Butter while I made the Broccolini with Preserved Lemon, Fried Jambon & Olives – which is basically Toro Bravo’s grilled asparagus, but with broccolini instead.

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The beer list for the party was a bit extensive… There were bottles of the Ampersand: Vol. 2 Chapter 2 collaboration – aged in Chardonnay barrels – from The Commons Brewery and The Hop & Vine, the Back to the Future collaboration from Breakside Brewery and Fremont Brewing, Bu Weisse from De Garde Brewing, Lil’ Brainless Raspberries from Epic Brewing, Pipewrench – an IPA aged in gin barrels – from Gigantic Brewing and the White Truffle Gose from Upright Brewing. And with dessert – which was an assortment of cookies and pastries – a 2013 bottle of the Bourbon Barrel Aztec from Breakside Brewing.

Harrissa-Rubbed Pork Skirt Steaks, Lemony Swiss Chard with Fried Olives, Capers & Garlic

I have been wanting to try the Harrissa-Rubber Grilled Skirt Steak recipe again, but with pork skirt steaks from Tails & Trotters. And instead of the Orange-Fennel Relish, I went with the Lemony Swiss Chard with Fried Olives, Capers and Garlic since the chard in our garden was ready to be harvested.

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I decided to go with a bottle of Ralph from The Ale Apothecary.

Korean Pork Tenderloin, Kimchi Brussels Sprouts, Gamja Jorim Fingerlings

This week, I wanted to use up some of the leftover ingredients from our Memorial Day BBQ. I decided to use the same rub on a pork tenderloin and grill that the way I usually do and topped with the sauce. I also really wanted some Brussels sprouts, so I used David Chang’s recipe – but swapped out the fish sauce vinaigrette with the kimchi slaw dressing and added some peppercorn bacon, because why not? And since we had just gotten some fingerling potatoes as part of our CSA allotment from Millennium Farms, I made Gamja Jorim with some fingerling potatoes but left the skins on.

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

Fried Panko Razor Clams, Grilled Romaine Hearts with Fried Capers & Lemon Cream

This meal was just an idea I wanted to try. It’s pretty straight forward: Fried Panko Razor Clams served on top of Grilled Romaine Hearts with Fried Capers & Lemon Cream. I made double the amount of dressing to replace the tartar sauce.

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I decided to go with a bottle of the Saison Desay Blend No. 2 from De Garde Brewing.