Shrimp & Grits with a Salad

I thought I would give this one another try, but cooking the grits my way (not the way that guy from Boston does it).

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I decided to have this with my last bottle of the Cellar Society – WP1 from Wolves & People.


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.

Fried Spanish Anchovies with Fennel & Lemon

I had originally planned to make Thai Mussels with Sai Ua Sausage, Asian Slaw and Sticky Rice but  Olympic Provisions stopped making Pok Pok‘s Sai Ua Sausage (and removed it from their website). I have not been able to find a suitable replacement and I haven’t seen Dồi Xá Chiên Tây Hồ Sausage in ages. I decided to make the Fried Spanish Anchovies with Fennel & Lemon instead since I had picked up some frozen anchovies at Providore Foods a while back. Unfortunately, this didn’t turn out as good as last time. Not sure if I’m going to make this again.

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I had pulled out my last bottle of The Commons [R.I.P.] and Wolves & People‘s collaboration Field’s Edge – which was brewed with.dandelion, honeysuckle and fir tips – last week, but we didn’t get around to drinking it. So I had it with this.

Crawfish & Roasted Corn Fritters with a Salad

This is a recipe that I have been wanting to try to make for some time now. Thing is, I haven’t been able to find crawfish tails around here in quite some time. But, last week when I was out shopping I found some. My wife made a remoulade sauce for dipping, minus the green onions and parsley.  I wanted something simple to go with the fritters, so I made a simple salad with blur cheese dressing.

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I went with a bottle of the Saison Ouvrir – a collaboration between Corralitos Brewing and Upright Brewing.

Grilled Harissa Shrimp Skewers with Basil Oil and Cilantro, Romanesco with Green Olives and Capers

I feel that I have been in a bit of a rut and wanted to try something new. I stumbles upon this Grilled Harissa Shrimp Skewers with Basil Oil and Cilantro and decided to give it a try. I went back through the archives to see what to pair with it, and figured I would try the Romanesco with Green Olives and Capers again.

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I went with a bottle of the Cellar Society – LO3 from Wolves & People.

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.