Italian Sausage, White Bean and Kale Soup

Since Winter is only just getting started, I decided to make another batch of this.

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I went with a bottle of Winter Warmer from Machine House.

Red Beans & Rice

I finally got around to making this.

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I decided to go with a bottle of Bitter – a wild fermented spruce tip ESB – from The Ale Apothecary.

Crawfish and Andouille Gumbo

I made another batch of Crawfish and Andouille Gumbo.

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I went with a bottle of Freamqua from Draper Brewing.

Prime Rib, Duck Fat Potatoes, Mushroom Gravy, Spinach Casserole, Horseradish Sauce

As opposed to last year, we kept it pretty traditional this year. I used Alba Clamshell mushrooms for the gravy so that it could pass through the spout of our new Puking Kitty Gravy Boat. For dessert, my wife made Pecan Pie Cheesecake.

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I had a beer called Ripple from Block 15.

Grilled Octopus and Spanish Chorizo with Arugula and Pickled Peppers

It has been quite some time since I’ve made this. I had not been able to find prepared octopus since City Market closed. But I recently found some at the Flying Fish Co, but I’m not sure if the octopus was properly prepared since it came out extremely tough. The chorizo was from Olympic Provisions and the peppers were from Mama Lil’s.

This meal was also the debut of the new serving bowls from Calamityware. The photo doesn’t do it justice.

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I went with a bottle of the Nelson Hose from de Garde.

Five Spice Grilled Chicken and Szechuan Vegetable Stir Fry

These are two new recipes I wanted to try out. The Five Spice Grilled Chicken recipe was fairly straightforward – although the part for kebabs was a bit vague. The Szechuan Vegetable Stir Fry looked interesting because of all of the ingredients. Maple syrup? Tahini? Molasses? I should have served this with rice.

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I had a bottle of a beer called Providence of Sorrow from Holy Mountain.

Grilled Merguez Sausage, Roasted Broccoli with Harissa Vinaigrette, Feta and Mint

It’s been forever since I last grilled some merguez sausage I picked up from Providore a while back – which paired perfectly with Roasted Broccoli with Harissa Vinaigrette, Feta and Mint.

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I went with the Spruce Pale Ale from Propolis.

Mémère’s Tomato & Corn Soup with Grilled Cheese Sandwiches

I made this last night.

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I went with a bottle of Biere de Garde from Ferment Brewing Company.