Hot Dogs and Coleslaw

I just wanted something quick and simple: Grilled Hot Dogs and Not Your Mama’s Coleslaw.

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I went with a bottle of Base Camp’s 3rd Anniversary Belgian Dark Strong Ale.

Tandoori Lobster, Saag Paneer, Curried Mushrooms & Potatoes, Garlic Naan

This year for Thanksgiving, I decided to do a spread of Indian food. The Tandoori Lobster, Saag Paneer and Grilled Garlic Naan recipes can be found here. I ended up doing the Naan in the oven since it was pouring down rain. The Curried Mushrooms & Potatoes is something that I haven’t fixed in years… Basically, it’s a can of coconut milk with roughly a table spoon of curry paste and some minced garlic, then add in a can of new potatoes, some sliced Crimini Mushrooms and some frozen peas.

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With dinner, I had a bottle of last year’s El Cuatro – a wild ale aged in brandy and pinot noir barrels – from The Ale Apothecary. With dessert, I had a bottle of last year’s Super Nebula – matured in 9 & 10 year old bourbon barrels with cocoa nibs – from Block 15.

Pork & Poblaño Stew

The weather has finally turned to Fall. Time for some Pork & Poblaño Stew.

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I went with a bottle of last year’s Shades – barrel aged with Rainier cherries – from Upright Brewing.

Grilled Octopus and Spanish Chorizo with Arugula and Pickled Peppers

Since the wife was out of town, I slapped this together. I picked up the Octopus and Spanish Chorizo at City Market. The peppers are Mamma Lil’s and I used some of the brine – as well as the grilled lemon – as a dressing.

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I went with a 2015 bottle of Flora from Upright.