Peached Pork, Arugula and Goat Cheese with Balsalmic Vinagrette

I had a few barrel aged peach beers that I wanted to create a meal around. I also wanted to try this recipe from Francis Mallmann‘s Seven Fires: Grilling the Argentine Way. And with peaches being in season, we had a bunch with our last allotment of our CSA.

I wrestled with what to serve it with the pork. I wanted something relatively simple. I saw this salad idea and figured that would work since there would already be grilled peaches. I decided to use goat cheese crumbles instead of the feta and skipped the pecans.

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The main reason for this meal was to pair with a bottle of the La Tache (Rum Barrel Aged with White Peaches) from The Ale Apothecary. We also had a bottle of Imperial Stone Bu from De Garde as well as a bottle of Pêche Mode from Double Mountain.

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Grilled Octopus Salad, Stuffed Gypsy Peppers

I have been wanting to try this octopus salad recipe for some time, but didn’t know what to serve with it. Then we got some gypsy peppers as part of our CSA. I did some poking around and found this recipe and decided to test it out. I bought the octopus already prepared from Newman’s Fish Company, so all I had to do is toss the tentacles in olive oil and grill for 5 minutes a side.

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To drink, I went with a bottle of Ambée from Jester King Brewing that I picked up at Saraveza on my way home from Bridge Pedal last weekend.

Pollo a la Brasa, Collards & Chorizo

Since we got a chicken with a CSA allotment from Millennium Farms this week, I wanted to try Peruvian grilled chicken – Pollo a la Brasa. The recipe is from Steven Raichlen‘s Planet Barbeque. If you don’t have that cookbook already, you need to get it. The only thing I could think of to cook with the chicken was some Collard Greens with Chorizo.

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I decided to go with a bottle of last year’s Trillium by The Commons Brewery.