Roasted Chicken with Root Vegetables, Braised Kale with Shallots & Gouda

I have been wanting to re-visit these two recipes: Roasted Chicken with Root Vegetables and Braised Kale with Shallots & Gouda. Plus, I wanted the chicken carcass to make some stock.

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I had two bottles that I have been saving for this meal: Funky Roots – a beer brewed with parsnips – from Mollusk and The Commons [R. I. P.] Farm-to-Market which was brewed with white sage.

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Jerk Chicken and Ensalada de Aguacate

The Jerk Chicken is from The Beeroness. I used Santiam‘s Pirate – a rum barrel aged stout with coconut – for the marinade. Ensalada de Aguacate is my attempt to replicate Pambiche‘s version. I took this recipe, but left out the chilies, and used this dressing instead.

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I decided to go with the Mad Meg Provision Ale from Jester King – solely because it had a pirate on the label…

Korean Fried Chicken and Kimchi Collard Greens with Bacon

This recipe – from Anthony Bourdain’s cookbook – hits both of my current culinary obsessions: Korean food and fried chicken. For my veggie, I did some collard greens in some of the leftover Heirloom Market Kimchi slaw sauce. I decided to add some bacon, because… Well, collards need some kind of pork in them – right?

There was supposed to be waffles… I decided that the perfect side dish would be to do a Buchujeon pancake, but to cook it in the waffle iron – but it just didn’t work. I’ll have to go back to R&D on that one…

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I went with a bottle of Éponyme – a wild ale conditioned on toasted Maple wood with a small amount of Maple syrup – from De Garde.

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

With the warm weather, I thought this would be a good paring. You can find the recipe for the Aleppo Chicken Kebabs here and the recipe for the Lemony Swiss Chard with Fried Olives, Capers & Garlic here.

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I decided to go with two bottles of Clarabelle – a Gin barrel aged blonde farmhouse ale with peaches – that The Commons released last year.

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.