Honey Roasted Pork Tenderloin, Green Beans with Mémére’s Mac & Cheese

Yet another re-run of a classic – although I wasn’t able to find any fresh string beans, so I went with regular green beans… You can find the recipes here.

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I decided to go with a bottle of the [BANISHED] Wild Sour Golden Ale, a collaboration between Crooked Stave and Crux Fermentation Project, aged in red wine barrels.


Hot Dogs

Nothing fancy… Just some grilled hot dogs and chips.

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This was an excuse to enjoy a bottle of Eichenbock – a collaboration between De Garde and Heater Allen – that we had picked up two weeks back at the Heater Allen brewery in McMinnville.

Corned Beef, Braised Cabbage with Slab Bacon, Crispy Rosemary & Sage Fingerling Potatoes

We had our belated St. Patrick’s meal this weekend, which was a re-run of our New Year’s Eve meal. I strayed from the cabbage recipe by using the jowl bacon I had leftover from the Brussels Sprouts a while back. I also tried cooking the potatoes on the barbecue grill since they needed to cook at a higher temperature than the meat… But I ended up burning some of them.

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This time, I went with a 2006 bottle of Interlude from Allagash.

Aleppo Chicken Kebabs, Purple Asparagus and Fiddlehead Ferns with Preserved Lemon, Fried Jambon & Olives

This is basically a repeat – except I used Purple Asparagus and Fiddlehead Ferns since they were in season. As you can see, they turned green during cooking… You can find both recipes here.

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For the beer to serve with dinner, I decided to go with my last bottle of Trillium by The Commons Brewery.

Beer Braised Pork Brisket and Brussels Sprouts with Jowl Bacon

I’ve been wanting to try out the brisket recipe that I did back in September but with a Pork Brisket instead. I also wanted to use a bottle of the Fatali Four from Upright Brewing – a Belgian ale with fatali chiles – that I had used in my attempt do make Corned Pork. And since I had to go to Tails & Trotters to get the Pork Brisket, I picked up some Jowl Bacon to use in my Brussels Sprouts.

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I decided to go with last year’s bottling of the Flanders Red from pFreim.