Grilled Octopus, Romanesco with Green Charmoula

This meal was a solution to two problems: A) Our Romanesco plants all of the sudden went crazy, and B) I had a crowler of beer that needed to be drank. I decided to try the Brussels Sprouts with Green Charmoula recipe – but switch out the Brussels Sprouts with oven roasted Romanesco. I used diced Sun Dried Tomatoes in place of the Pine Nuts (since I am not supposed to be eating nuts or seeds at the moment) and Cojita instead of Parmesan (since we have plenty left over from last week). The Grilled Octopus seemed like a perfect match.

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The beer in question was the Billy The Squid – a Gose made with squid ink instead of sea salt – from The Labrewatory.

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¡El Grande Fiesta Royale!

It was my sister-in-law’s birthday again, so I made her favorite: Cheese Enchiladas. I decided to go with the Beer-Marinated Flank Steak – as well as the Aji Sauce and Colombian Guacamole – instead of the Pork & Poblaño Stew that had made the year before. I had also picked up some links of Chorizo Verde from the meat counter at Sheridan Fruit Company. For sides, I made Esquites as well as Zanahorias en Escabeche. For appetizers, I made Coctel de Camarones – since rhubarb wasn’t in season yet – and picked up some Chicharróns at the carniceria just down the street. And for desert, my wife made Flan.

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To go with dinner, I had the Sin Frontera from Jester King followed by the Sin Frontera from Crooked Stave. With dessert, I went with my last can of the Rum Barrel Aged Cavatica Stout from Fort George.