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.

• • • • • • • • • •

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).

• • • • • • • • • •

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

Harissa-Rubbed Grilled Skirt Steak with Orange-Fennel Relish

Decided to cook this again… Looks like the recipe has been removed from the website I found it at, so I have posted it below. I usually just use some pre-made harissa paste instead of making it from scratch. Slo, this time I used a mix of navel and blood oranges as well as a Sumo mandarine orange.

2½ lb trimmed skirt steak, cut into 4 pieces
Kosher salt and freshly cracked black pepper

The Relish:
1 fennel bulb, trimmed, cored, and finely sliced
1 large orange
2 tablespoons red wine vinegar
2 tablespoons roughly chopped fresh mint
Kosher salt and freshly cracked black pepper to taste

The Harissa:
¼ cup olive oil
¼ cup red pepper flakes (or crushed dried red chilies of your choice)
2 tablespoons freshly cracked coriander seeds, toasted
2 tablespoons cumin seed
1 tablespoon fennel seed
1 tablespoon minced fresh garlic

Build a multilevel fire in your grill (see Multilevel charcoal fire). When the coals are all ignited, the fire has died down, and the temperature is medium (see Gauging the temperature), you’re ready to cook.

Make the Relish: On the stove top, bring a pan of salted water to a boil. Add the fennel and cook for 2 minutes. Drain well, and allow it to cool. Peel the orange with a sharp knife, removing all the white pith. Working over a bowl to catch the juice, cut between the section membranes and remove each orange section whole, discarding the seeds. Put the orange segments in another bowl. Measure 2 tablespoons of the juice, and add it to the orange segments, along with the blanched fennel, vinegar, mint, and salt and pepper. Mix well and set aside.

Make the Harissa: Mash the oil, pepper flakes or chiles, coriander, cumin, fennel seed, and garlic into a paste. Dry the steaks well with paper towels, season them generously with salt and pepper, then rub the paste on both sides.

When the fire is ready, put the steaks on the grill over the hottest coals and sear them well on one side (about 4 minutes). Turn the steaks and continue to cook until done to your liking (4-5 minutes more for medium-rare). To check for doneness, poke each steak with your finger to test its firmness (see The “hand method”). If you’re unsure, make a cut in the thickest part of one steak; it should be slightly less done than you like. Transfer the steaks to a cutting board, cover loosely with foil, and allow them to rest for 5 minutes.

Thinly slice the steaks on the bias across the grain and serve, with the relish on the side.

• • • • • • • • • •

I decided to go with my last bottle of the [BANISHED] Wild Sour Golden Ale, a collaboration between Crooked Stave and Crux Fermentation Project, aged in red wine barrels.

Corned Beef, Braised Cabbage with Slab Bacon, Duck Fat Roasted Potatoes with Dill Horseradish Cream

Once again, St. Patrick’s Day has passed,and I did the usual Corned Beef and Braised Cabbage with Slab Bacon. But instead of the Roasted Fingerlings that I usually do, I decided to do the Duck Fat Roasted Potatoes. I left out the Rosemary and made a Dill Horseradish Sauce to go with the meal.

• • • • • • • • • •

I went with my last bottle of Curieux – Bourbon Barrel-Aged Belgian Tripel – from Allagash.

¡El Grande Fiesta Royale!

Another year has passed by… Time for my sister-in-law’s favorite: Cheese Enchiladas. As per usual, we put on a big spread. I bought some Chicharrón, Taqueria Mix Pickles, Salsa Verde, Guacamole and Tortilla Clips. I made Elotes, Cheese Enchiladas, Grilled Jalapeños, Rhubarb Salsa, Beer-Marinated Flank Steak. For desert, my wife made Flan.

• • • • • • • • • •

I had been saving these two beers for just this occasion: Bottleworks 15th Anniversary Ale – a Belgian Strong aged in Tequila barrels – from The Lost Abbey. And with dessert, I had a bottle of the Xocoveza Charred – a stout brewed with cocoa, coffee and spices to mimic Mexican hot chocolate that was aged in Bourbon Barrels – from Stone.

Wine Braised Beef Cheeks, Duck Fat Roasted Potatoes and Creamed Spinach

These were three different recipes that I’ve been meaning to try that I thought would work well together. The beef cheek recipe – which I have actually tried before – is from Gabriel Rucker’s Le Pigeon cookbook. The cheeks are braised in beef stock, mirepoix and an entire bottle of wine for 12 hours at 200°F. The potatoes recipe is from Serious Eats. The spinach recipe is my mother’s – which she cribbed from Ruth’s Chris Steakhouse.

Unfortunately, the beef cheeks were inedible. Not sure why, but it may have to do with how they were cut when I got them at the carniceria down the street. They were the only place I could find them – but they were frozen in a giant block of ice. So the butcher just cut me on a cube using a bandsaw.

• • • • • • • • • •

This seemed like the perfect meal for a bottle of Oregon Native – a collaboration between Upright Brewing and Patton Valley Vineyard.