All these years, I’ve been calling this version with the ribs Bulgogi – when it’s actually Galbi. The original recipe was for Bulgogi. But now that I use the flanken cut ribs, it’s actually Galbi. You can find the recipes for both here.
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I decided to go with a bottle of Special Herbs – an ale brewed with lemongrass, sweet and bitter orange peels, hyssop and Sichuan peppercorns then aged in Ransom Old Tom Gin Barrels, Fantasia casks and a brandy cask – from Upright.
Felt like making this again…
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I went with a bottle of Le Petit Prince from Jester King.
So… This weekend was my birthday. I didn’t want to do the usual Roast Beef (which I didn’t do last year either). But I did know that I wanted to pair whatever I had with a particular beer: A dark sour wild ale aged in bourbon and cabernet barrels with blackberries. And that meant I was doing beef. The wife and I talked it over, and we settled on steak with a Béarnaise Sauce (I used the Brown Butter Hollandaise recipe and added 1 Tbsp + tsp of chopped tarragon leaves), Sautéed Spinach and Duck Fat Roasted Potatoes (minus the rosemary).
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The beer mentioned above was the Minotaur from The Ale Apothecary.
Originally, I had planned to cook my usual Pollo Cordón Azul with Romesco and the Grilled Asparagus with Parsley-Tarragon Chimichurri. But when I went to the butcher counter at Sheridan’s, the chicken thighs were calling to me – mainly since they were already butterflied. I also decided to use purple asparagus and fiddlehead ferns since they are both in season – and it was also an excuse to buy a grilling basket I’ve had my eye on…
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I decided to go with a bottle of The Gray Tower from Holy Mountain.
Jouer avec le feu. 