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.
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.
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.
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.
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.
Jouer avec le feu. 
