The orginal idea was to test run this Dry-Fried Green Beans recipe and just add some Fried Pig’s Ears. But when I got to the butcher, she was out of Pig’s Ears. So, I bought a duck breast instead… I used this recipe for the duck – minus the carrots.
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I wanted to do a side by side comparison of two beers that were inspired by the Belgian classic Orval: Upright ‘s Scrap Iron and Wolves & People‘s Cellar Society – WP1
This week, I’m re-visiting another favorite: Grilled Octopus and Spanish Chorizo with Arugula and Pickled Peppers.
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To drink, I went with the Imperial Hose from De Garde.
As a particularly hot summer finally winds down, I had a hankering for this. Since my butcher didn’t have any skirt steak, I used a bavette steak – which was on sale.
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I picked up a bottle of Breakside‘s Entropy – a beer brewed with fennel and aged in gin barrels – at the 10th anniversary party for Bailey’s Taproom specifically to go with this meal.
The Jerk Chicken is from The Beeroness. I used Santiam‘s Pirate – a rum barrel aged stout with coconut – for the marinade. Ensalada de Aguacate is my attempt to replicate Pambiche‘s version. I took this recipe, but left out the chilies, and used this dressing instead.
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I decided to go with the Mad Meg Provision Ale from Jester King – solely because it had a pirate on the label…
This was just an excuse to use the leftover sauce from the Korean Fried Chicken. I marinated the tenderloin in the sauce – which unfortunately caused the outside to burn. After it was done, I poured the remaining sauce on top. I wanted something simple to go with it, so made Asian Slaw (with Johanna Ware’s dessing) and some Sticky Rice.
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I went with a bottle of Focus from Structures.
This recipe is in the Toro Bravo Cookbook. I decided to give it a shot.
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I recently found a bottle of Upright‘s Gose – which they haven’t bottled in ages.
Jouer avec le feu. 