Fried Panko Razor Clams, Grilled Romaine Hearts with Fried Capers

I hadn’t seen razor clams available in a long time, so when I saw them – I grabbed them. I made the Fried Panko Razor Clams, Grilled Romaine Hearts with Fried Capers which I hadn’t done in forever.

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I went with a bottle of the collaboration beer from De Garde and Jackie O’s called With Friends Like These – a wild ale brewed with late harvest muscat grapes and aged in oak barrels.


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.

Thai Mussels with Sai Ua Sausage, Asian Slaw and Sticky Rice

I was at New Seasons, and I saw that they had some Sai Ua Sausage – a collaboration between Olympic ProvisionsElias Cairo and Pok Pok‘s Andy Ricker. So, I decided to do the Thai Mussels – especially since I have not been able to find the Dồi Xá Chiên Tây Hồ Sausage.

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As like last time, I went with a bottle of Bellwether from Breakside – a gin barrel witbeir with kaffir lime leaves.