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.