I wanted to revisit the Sichuan Buttermilk Grilled Chicken recipe, but I wanted to try out a new side dish. I found this one, which utilizes my new favorite condiment. But instead of roasting the asparagus in the oven, I grilled them while I was cooking the chicken.
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I decided to go with a bottle of Demonteller from Holy Mountain.
It’s been a while since I made this last. I was recently thinking about this recipe and the original recipe it was based on – which came from the third cookbook I ever bought. It’s gone through a number of permutations since then. And the salad – loosely based on Yum Nai originally – has also evolved (or, to be honest, devolved) over the years.
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I went with a bottle of Midnight Reflection from Upright.
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We did not get to celebrate Bastille Day last year since I was out of town. I made escargot and a salad with edible flowers from Rubinette and some of the jowl bacon I had leftover from a few weeks back. And, of course, a baguette from little t to sop up the garlic parsley butter.
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I decided to go with a bottle of Premier Desay from De Garde Brewing.
For the Fourth of July, I made Tacos Al Pastor and Elotes.
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I had a section of Washington beers I had picked up on our last few road trips: Vers L’Ouest from Atwood Ales, The Spontaneous Ferment from Garden Path and Illumination from Otherlands.
Jouer avec le feu. 