Honey Roasted Pork Tenderloin, String Beans and Mémère’s Mac & Cheese

Since it was just the wife and myself for Thanksgiving, I decided to make “The Classic“.

• • • • • • • • • •

I went with a bottle Sahati from The Ale Apothecary.

Bavette Steak with Romesco, Asparagus with Crispy Landrauchschinken, Garlic Cured Olives and Calabrese Chili

This was sort of an improvisation. I wanted a steak, so I went with skirt. I thought the Romesco sauce would be a nice addition. The asparagus are basically Toro Bravo‘s recipe, but instead of using ham I used Olympic Provisions‘ Landrauchschinken – which is a Swiss-style cured and smoked pork belly – instead of the ham. I also added the Calabrese Chili instead of the Preserved Lemon.

• • • • • • • • • •

I decided to go with a bottle of Oak & Instinct from Wolves & People.

Borscht

Of course with my annual big Tails & Trotters order, I had to make this.

• • • • • • • • • •

I went with a bottle of the Autumn Bitter from Machine House.

Collard Greens Soup

Soup Season™ has officially started. I picked up my annual big Tails & Trotters order and started with my mother’s Collar Greens Soup.

• • • • • • • • • •

I picked up a bottle of foothills from Wolves & People while I was out shopping.