Thai Mussels with Dồi Xá Chiên Tây Hồ Sausage, Asian Slaw and Sticky Rice

I usually do the Thai Mussels in the summer, but I couldn’t find the Olympic Provisions / Pok Pok Sai Ua Sausage. I eventually went the Olympic Provisions near where I work, and they told me that they stopped making it. But just recently, I found some of the Dồi Xá Chiên Tây Hồ Sausage that I used to use for this dish.

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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.

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Carnitas, Elotes & Ensalada de Aguacate

I’ve been wanting to try out this Carnitas recipe for a while now. I figured it would be a good dish for our Labor Day party – along with ElotesEnsalada de Aguacate.

Unfortunately, I misread the recipe for the carnitas. Instead of four teaspoons of salt, I put four tablespoons. It was inedible…

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I decided to have the Bottleworks 18th Anniversary Beer – brewed with agave nectar and aged in Agave de Cortés Mezcal barrels – from The Ale Apothecary. And with dessert, I had the Three Wise Men – a blend of three different oatmeal stouts aged in Bourbon, Rum and Tequila barrels – from Fort George.

Pork Shoulder Skewers, Roasted Broccoli with Harissa Vinaigrette, Feta and Mint, and an Orange, Olive and Onion Salad

We had a friend over for dinner last night and I decided to cook Tusk‘s Pork Shoulder Skewers and the Roasted Broccoli with Harissa Vinaigrette, Feta and Mint. I also made an Orange, Olive and Onion Salad from Claudia Roden’s Arabesque cookbook.

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Since our friend was also a beer nerd, I thought it would be interesting to serve a few beers that use foraged ingredients instead of hops. I had picked up a crowler of Agrarian‘s Pineappleweed (which is the name of a wild chamomile) I on the way home from work the night before. I found some bottles of Machine House‘s Stinging Nettle brewed with – you guessed it – stinging nettles earlier in the week. But the jewel of the evening was a four-year-old bottle of Ralph – a wild ale brewed with white fir tips and aged in Pinot Noir barrels – from The Ale Apothecary.

Escargot with Garlic-Parsley Butter, Fried Pig’s Ear Salad with Blue Cheese Dressing

Once again, a belated Bastille Day. I made the Escargot again with the Fried Pig’s Ear Salad. This time, I didn’t make the Blue Cheese Dressing from scratch.

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I had bought a bottle of Viva La France from Engine House № 9 a while back that I was saving for this occasion.