Korean Pulled Pork Sandwiches with Kimchi Slaw, Grilled Sweet Corn on the Cob with Salty Coconut Cream

We decided to push back our usual Memorial Day barbecue extravaganza by two weeks since family was visiting up from California.

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We had an array of beers from the darker end of the spectrum: Briny Deep Oyster Stout from Mollusk, The City Never Sleeps Black Saison from Gigantic, El Cuatro – a wild ale aged in brandy and whiskey barrels – from The Ale Apothecary, Mid Century Modern Abbey Dark Ale from Breakside, and Spruce Tip Brown Ale from Wolf Tree.

Grilled Romaine with Merguez, Olives and Capers

The wife was out of town, so I decided to experiment. This is basically the Grilled Romaine Hearts with Fried Capers & Lemon Cream recipe but without the parmesan, using Greek Yogurt instead of the Crème Fraîche, adding Green Olives and topping it with a link of Merguez.

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I went with a bottle of Bu Rice – a golden wild ale aged for approximately a year in Gin, Dry Vermouth and neutral oak barrels – from De Garde.

Galbi Short Ribs and Thai Salad

All these years, I’ve been calling this version with the ribs Bulgogi – when it’s actually Galbi. The original recipe was for Bulgogi. But now that I use the flanken cut ribs, it’s actually Galbi. You can find the recipes for both here.

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I decided to go with a bottle of Special Herbs – an ale brewed with lemongrass, sweet and bitter orange peels, hyssop and Sichuan peppercorns then aged in Ransom Old Tom Gin Barrels, Fantasia casks and a brandy cask – from Upright.

Filet Mignon with Brown Butter Béarnaise Sauce, Sautéed Spinach, Duck Fat Roasted Potatoes

So… This weekend was my birthday. I didn’t want to do the usual Roast Beef (which I didn’t do last year either). But I did know that I wanted to pair whatever I had with a particular beer: A dark sour wild ale aged in bourbon and cabernet barrels with blackberries. And that meant I was doing beef. The wife and I talked it over, and we settled on steak with a Béarnaise Sauce (I used the Brown Butter Hollandaise recipe and added 1 Tbsp + tsp of chopped tarragon leaves), Sautéed Spinach and Duck Fat Roasted Potatoes (minus the rosemary).

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The beer mentioned above was the Minotaur from The Ale Apothecary.

Pollo Cordón Azul with Romesco (Version 2.0), Grilled Purple Asparagus and Fiddlehead Ferns with Parsley-Tarragon Chimichurri

Originally, I had planned to cook my usual Pollo Cordón Azul with Romesco and the Grilled Asparagus with Parsley-Tarragon Chimichurri. But when I went to the butcher counter at Sheridan’s, the chicken thighs were calling to me – mainly since they were already butterflied. I also decided to use purple asparagus and fiddlehead ferns since they are both in season – and it was also an excuse to buy a grilling basket I’ve had my eye on…

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I decided to go with a bottle of The Gray Tower from Holy Mountain.