Aleppo Chicken Kebabs, Lemony Swiss Chard with Fried Olives, Capers & Garlic

It’s been quite some time since I fixed this last.

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This been has been lingering in the basement for ages: Saison Melange from De Garde.


Jerk Chicken and Ensalada de Aguacate

With the warmer weather we’ve been having, I decided to make the Jerk Chicken and Ensalada de Aguacate again. This time I used a can of Oskar BluesDeath by Coconut in the marinade.

I thought I had taken a photo before we sat down for dinner. Guess I was wrong.

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I went with a bottle of Simple Means from Jester King.

Isan BBQ Chicken, Asian Slaw and Sticky Rice

I stumbled upon this recipe a while back on Food Republic. Then just a few days ago, I was rearranging a pile of books on our coffee table and realized that I had the cookbook that this recipe is from all along. I had completely forgotten that my mother had given it to me for Christmas.

Instead of doing the two whole chickens as per the recipe, I only did six thighs and frilled them for about 7 minutes a side.

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I went 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.

Galbi Short Ribs, Sambal Chicken Skewers, Crab Fried Rice, Dry-Fried Green Beans, Shigumchi Namool

My wife wanted to make Crab Fried Rice for her sister’s birthday instead of the Mexican Fiesta we usually do after seeing an episode of Matty Matheson’s It’s Suppertime! But, after watching the episode, we could not find the recipe for his version or Crab Fried Rice anywhere. My wife ended up improvising, using a few different recipes.

Since I’m not the biggest fan of Fried Rice or Crab, I decided to do a variety of other Asian dishes: Galbi Short Ribs, Sambal Chicken Skewers, Dry-Fried Green Beans, Shigumchi Namool.

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Since we have the Rhubarb Salsa with the Fiesta that we usually do, I had planned to have a bottle of Therapy Ferret – a wild ale aged with rhubarb in whiskey barrels – from The Ale Apothecary. But when we switched the menu, I couldn’t think of anything else to drink.