Fried Spanish Anchovies with Fennel & Lemon

This recipe is in the Toro Bravo Cookbook. I decided to give it a shot.

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I recently found a bottle of Upright‘s Gose – which they haven’t bottled in ages.

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Thanksgiving in August

A friend of the family who moved to Uruguay a few years back was in town visiting this weekend. We asked her what she would like us to cook, and she said that she really missed not having Thanksgiving. So, that’s what we did.

For an appetizer, I made my mother’s stuffed mushrooms. For the main course, I did a Fried Turkey with Gravy, Corn Bread Stuffing with Shrimp and Andouille and my family’s favorite Spinach Casserole. For dessert, my wife made the Toro Bravo Caramel Panna Cotta.

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I pulled a few bottles from the cellar for the occasion:  A 2014 bottle of the Sahati from The Ale Apothecary, Petit Blanc from De Garde, Fantasia – a Gin barrel peach beer – from Upright, Barrel Aged Spruce Tip from  Wolf Tree and a Salal Sour – a beer flavored with wild salal berries – from Yachats.

Broiled Oysters with Spinach and Brown Butter Hollandaise, Salad with Bay Shrimp

Saw this recipe in a recent copy of Saveur magazine and decided to give it a shot. I paired with a simple salad with bay shrimp and made my mother’s “Papa dressing”.

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I recently picked up the perfect beer for this meal: La Moule De L’Amour – a red Belgian ale brewed with oyster shells – which was a collaboration with Gilgamesh Brewing and Aaron Barnett of La Moule.

Seared Scallops with Romesco, Brussels Sprouts with Pancetta

This week, I decided to do the Seared Scallops with Romesco from the Toro Bravo cookbook and pair it with some Brussels Sprouts with Pancetta.

Everything came out near perfect, but this was a reminder that I need more cast iron… One of these days, I’m going to break down and get some Finex.

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To drink, I went a bottle of Witchfinder from Holy Mountain.

Tandoori Lobster, Saag Paneer, Curried Mushrooms & Potatoes, Garlic Naan

This year for Thanksgiving, I decided to do a spread of Indian food. The Tandoori Lobster, Saag Paneer and Grilled Garlic Naan recipes can be found here. I ended up doing the Naan in the oven since it was pouring down rain. The Curried Mushrooms & Potatoes is something that I haven’t fixed in years… Basically, it’s a can of coconut milk with roughly a table spoon of curry paste and some minced garlic, then add in a can of new potatoes, some sliced Crimini Mushrooms and some frozen peas.

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With dinner, I had a bottle of last year’s El Cuatro – a wild ale aged in brandy and pinot noir barrels – from The Ale Apothecary. With dessert, I had a bottle of last year’s Super Nebula – matured in 9 & 10 year old bourbon barrels with cocoa nibs – from Block 15.