I had planned to make another batch of this soup earlier in the month, but I decided to wait until after the sausage making class I took last weekend with the hopes that they would send me home with a whole bunch of sausages… Alas, I only got two links of the Italian.
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I went with a bottle of the Good Life and The Ale Apothecary collaboration Brett Lager – which might be my favorite beer of 2017.
Since the first day of winter just a few days away, I made a big pot of my mother’s Collard Greens Soup. This time, decided to play around with the recipe. I smoked the pickled pork – which is this case is Corned Pork brisket since I cannot find pickled pork anywhere in this town. I picked up some Marcella beans that I thought might be better than the Great Northern White Beans that are in the original recipe. I added some chicken stock and pork stock in stead of water as well as a parmesan rind that I threw in the pot to thicken it up. I also seasoned it with gochugaru and pimentón for a little heat and smokiness.
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To drink, I went a bottle of Spruce Tip Brown Ale from Wolf Tree.
I hadn’t seen razor clams available in a long time, so when I saw them – I grabbed them. I made the Fried Panko Razor Clams, Grilled Romaine Hearts with Fried Capers which I hadn’t done in forever.
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I went with a bottle of the collaboration beer from De Garde and Jackie O’s called With Friends Like These – a wild ale brewed with late harvest muscat grapes and aged in oak barrels.
I wanted to try out the Korean Porter Skirt Steak that I found on The Beeroness website. The Shigumchi Namool and Gamja Jorim had dome previously with the last time I did the Bo Ssäm.
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I had a hard time deciding what to have with this, so I went with a bottle of El Cuatro – aged in brandy & whiskey barrels to age for over a year – from The Ale Apothecary.
Stocking up on more soup for the winter… You can find the recipe here.
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I went with a bottle of the Wolves & People and Jester King collaboration called Zester Queen – a barrel aged beer brewed with Douglas fir needles and grapefruit zest.
Jouer avec le feu. 