Pernil al Horno, String Beans and Mémère’s Mac & Cheese

After last year’s fiasco, I wanted to keep things really simple. I also wanted something to pair with two fruit beers – and an excuse to have my grandmother’s mac & cheese. So, I made Pernil al Horno, String Beans and Mémère’s Mac & Cheese. For dessert, my wife made Pecan Pie Cheesecake.

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The two beers were Blueberry Sahalie aged in Domain Druhin Pinot barrels and Strawberry La Tache aged in a David Arthur Chardonnay barrels – both from The Ale Apothecary. And to go with dessert, I had the [BANISHED] Tough Love Bourbon Barrel Russian Imperial Stout from Crux Fermentation Project.

Mémère’s Tomato & Corn Soup with Grilled Cheese Sandwiches

Since it’s Christmas Eve – and I will be cooking all day tomorrow – I made my Mémère’s Tomato & Corn Soup with Grilled Cheese Sandwiches.

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I went with a bottle of the Sauvignon Blanc barrel aged Interfusion from Block 15.

Caldo Verde

Since it has been bitterly cold here, I wanted to make a big pot of soup. Usually I have salads during the week after work, but lately that hasn’t been cutting it. So, I made Caldo Verde.

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Since it is that time of year… I went with the Christmas Ale from Brouwerij St. Bernardus.

Pollo Cordón Azul with Romesco, Grilled Asparagus with Parsley-Tarragon Chimichurri

My wife had invited a friend of hers over for dinner. I decided to cook the Pollo Cordón Azul with Romesco and Grilled Asparagus with Parsley-Tarragon Chimichurri.

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I decided to pull two special bottles from the cellar for the evening: Fantasia from Upright and Sahalie Fresh Hop from The Ale Apothecary.

Roast Beef, Rice and Gravy with Brussels Sprouts

I usually make this for my birthday. But I decided to wait until the weather turned colder to fix it this year. I also decided to use the bacon that I put on top of the roast in with the Brussels Sprouts this time…

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I went with a bottle of Fitzcarraldo Barrel-Aged Reserve from Breakside.