Pollo Cordón Azul with Romesco, Grilled Asparagus with Parsley-Tarragon Chimichurri, Grilled Porcini Mushrooms

Couldn’t decide what to cook, so I went with this. While I was shopping, I saw some beautiful porcini mushrooms and picked up some to grill.

• • • • • • • • • •

To drink, I had a bottle of the Aniánish from De Garde.


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.

• • • • • • • • • •

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.

• • • • • • • • • •

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.

New Year’s Eve Smörgåsbord

It’s been quite some time since we’ve busted out “The Big Board”.

  1. Baguette
  2. Bourbon Chicken Liver Mousse
  3. Calabrese Salaminis
  4. Cultured Butter with Sea Salt
  5. Fromage D’Affinois
  6. Garlic Cured Green Olives
  7. Marcona Almonds
  8. Pickled Haricot Vert
  9. Octopus in Galician Sauce
  10. Seppler Berg Tilster
  11. Smoked Duck Breast
  12. Sweet Pepper Pickled Baby Corn
  13. Tomme Haut Barry
  14. Whole Seed Mustard

• • • • • • • • • •

Since I have trouble staying up late, I had two beers that were made with coffee. Cascara from The Ale Apothecary is a beer brewed with using the fruit that is husk the coffee bean. With dessert, I had the Big Bad Baptista from Epic which is a whiskey barrel aged stout with Mexican coffee, cacao nibs, vanilla and cinnamon.

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.

• • • • • • • • • •

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.