Chili Coconut Stout Braised Pork Ribs, Curried Collard Greens

This is another recipe from The Beeroness. And, like last time, I used Santiam‘s Pirate Rum Barrel Coconut Stout. The only thing that I could think of to serve with this was the Coconut Curried Collard Greens.

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Since both of these dishes have coconut in them, I figured I would go with the Saison Bruge – a saison brewed with Cacao nibs – from Upright.

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Five Spice Duck with Dry-Fried Green Beans

The orginal idea was to test run this Dry-Fried Green Beans recipe and just add some Fried Pig’s Ears. But when I got to the butcher, she was out of Pig’s Ears. So, I bought a duck breast instead… I used this recipe for the duck – minus the carrots.

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I wanted to do a side by side comparison of two beers that were inspired by the Belgian classic Orval: Upright ‘s Scrap Iron and Wolves & People‘s Cellar Society – WP1

Harissa-Rubbed Grilled Bavette Steak with Orange-Fennel Relish

As a particularly hot summer finally winds down, I had a hankering for this. Since my butcher didn’t have any skirt steak, I used a bavette steak – which was on sale.

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I picked up a bottle of Breakside‘s Entropy – a beer brewed with fennel and aged in gin barrels – at the 10th anniversary party for Bailey’s Taproom specifically to go with this meal.