Fried Spanish Anchovies with Fennel & Lemon

I had originally planned to make Thai Mussels with Sai Ua Sausage, Asian Slaw and Sticky Rice but  Olympic Provisions stopped making Pok Pok‘s Sai Ua Sausage (and removed it from their website). I have not been able to find a suitable replacement and I haven’t seen Dồi Xá Chiên Tây Hồ Sausage in ages. I decided to make the Fried Spanish Anchovies with Fennel & Lemon instead since I had picked up some frozen anchovies at Providore Foods a while back. Unfortunately, this didn’t turn out as good as last time. Not sure if I’m going to make this again.

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I had pulled out my last bottle of The Commons [R.I.P.] and Wolves & People‘s collaboration Field’s Edge – which was brewed with.dandelion, honeysuckle and fir tips – last week, but we didn’t get around to drinking it. So I had it with this.

Pork Shoulder Skewers, Roasted Broccoli with Harissa Vinaigrette, Feta and Mint, and an Orange, Olive and Onion Salad

We had a friend over for dinner last night and I decided to cook Tusk‘s Pork Shoulder Skewers and the Roasted Broccoli with Harissa Vinaigrette, Feta and Mint. I also made an Orange, Olive and Onion Salad from Claudia Roden’s Arabesque cookbook.

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Since our friend was also a beer nerd, I thought it would be interesting to serve a few beers that use foraged ingredients instead of hops. I had picked up a crowler of Agrarian‘s Pineappleweed (which is the name of a wild chamomile) I on the way home from work the night before. I found some bottles of Machine House‘s Stinging Nettle brewed with – you guessed it – stinging nettles earlier in the week. But the jewel of the evening was a four-year-old bottle of Ralph – a wild ale brewed with white fir tips and aged in Pinot Noir barrels – from The Ale Apothecary.

Chinese Five Spice Bavette Steak with Dried Fried Haricots Verts

I can’t remember what it was that I was cooking, but it made me think that I should google Chinese Five Spice and Skirt Steak. This recipe is what came up. I couldn’t find Skirt Steak anywhere, so I went with a couple of small Bavette Steaks. Then I got home, and reread the recipe – which is for Flank. Oh well… I cooked this with the Dried Fried Green Beans, but used Haricots Verts instead.

If you haven’t discovered the condiments Black Vinegar (Chinkiang) and the very addictive Spicy Chili Crisp – you’re missing out.

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I decided to go with a bottle of Proprius Kisutch – Red Barrel Aged from Reach Break.