Galbi Short Ribs and Thai Salad

Another Summer dish that I’m just getting around to in December. You can find the recipes here (although I’ve been using flanken ribs and Johanna Wares dressing instead).

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To drink, I went with a bottle of Bellwether from Breakside – a gin barrel witbeir with kaffir lime leaves.


Chinese Five Spice Bavette Steak with Dried Fried Haricots Verts

I can’t remember what it was that I was cooking, but it made me think that I should google Chinese Five Spice and Skirt Steak. This recipe is what came up. I couldn’t find Skirt Steak anywhere, so I went with a couple of small Bavette Steaks. Then I got home, and reread the recipe – which is for Flank. Oh well… I cooked this with the Dried Fried Green Beans, but used Haricots Verts instead.

If you haven’t discovered the condiments Black Vinegar (Chinkiang) and the very addictive Spicy Chili Crisp – you’re missing out.

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I decided to go with a bottle of Proprius Kisutch – Red Barrel Aged from Reach Break.

Indian Flank Steak Tacos and Corn Bhel

I recently stumbled upon this recipe for Indian Flank Steak Tacos that looked interesting. The recipe is by Meherwan Irani of Botiwalla in Atlanta – where I had the Tandoori Fried Chicken that I tried to replicate and was a horrible failure.

I started to search for other recipes by Meherwan Irani and found a Corn Bhel – a version of the classic Bhel Puri with corn instead of potatoes. I also switched out the tomatoes with red bell pepper. I considered attempting his Okra Fries (which Bollywood Theater here in Portland has on their menu) but didn’t think that trying three new recipes at once was such a good idea.

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I decided to go with the Gigantic / Alesong collaboration called Big Brett Love.

Corned Beef, Braised Cabbage with Slab Bacon, Fried New Potatoes with Dill Horseradish Cream

It was St. Patrick’s Day yesterday, and I did the usual Corned Beef and Braised Cabbage with Slab Bacon. Last year, I did the Duck Fat Roasted Potatoes but this year I did my mother’s Fried New Potatoes so I wouldn’t have to jockey with the two different oven tempeatures. I also made some Dill Horseradish Sauce.

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I went with my last bottle of the Beermongers Anniversary Ale from The Ale Apothecary from the cellar.