I haven’t made gumbo in forever. I wanted to make Crawfish Gumbo since there was another dish with Crawfish I wanted to make the next night. But I searched all of Northwest Portland, and couldn’t find any anywhere. So, I went with Andouille & Shrimp instead.
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I pulled a bottle of the Special Rouge from De Garde that’d been in the basement for ages.
Another one of the regular dishes that hasn’t been all that regular lately… You can find the recipe here.
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To drink, I decided to try a bottle of the Cellar Society – OE2 from Wolves & People.
This looked like an interesting new soup to try. So, I did. Don’t let the list of spices – cinnamon, cloves, nutmeg and sweet paprika – scare you. The sauerkraut oddly mutes those flavors and it works. Of course I didn’t follow the recipe. I grilled the sausage and pureed the squash. I was also out of parsley.
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I went with a bottle of the Sole Composition: Going Gris from Bailey’s Taproom 10th Anniversary from Upright.
I haven’t made this is quite some time.
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Last month, I picked up a bottle of Phuket: It’s Not That Far From Laos – beer brewed with jasmine rice, lime peel and palm sugar – which was a collaboration between Jolly Pumpkin and Gigantic.
When I was picking up the Bourbon Chicken Liver Mousse at Chop for New Year’s Eve, they had some Boudin Noir (also known as Blood Pudding) that caught my eye… So, I bought it and threw it in the freezer. Last night, I needed to improvise a meal and the Boudin Noir was the first thing that popped into my head.
I pan fried the links after slicing them up. I served with Sautéed Spinach and Duck Fat Potatoes. I also made a Crème Fraîche And Caper Sauce.
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I went with a bottle of the Sahti – a Dark Amber Saison with Juniper – from Propolis.
This is exactly the same meal that I cooked last year on New Year’s Day.
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I picked up a bottle of Sourbon – a bourbon barrel aged sour – from Brekeriet Beer from Sweden a while back.
It’s been quite some time since we’ve busted out “The Big Board”.
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Since I have trouble staying up late, I had two beers that were made with coffee. Cascara from The Ale Apothecary is a beer brewed with using the fruit that is husk the coffee bean. With dessert, I had the Big Bad Baptista from Epic which is a whiskey barrel aged stout with Mexican coffee, cacao nibs, vanilla and cinnamon.
Jouer avec le feu. 