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.

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Andouille & Shrimp Gumbo and a Salad

I haven’t made gumbo in forever. I wanted to make Crawfish Gumbo since there was another dish with Crawfish I wanted to make the next night. But I searched all of Northwest Portland, and couldn’t find any anywhere. So, I went with Andouille & Shrimp instead.

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I pulled a bottle of the Special Rouge from De Garde that’d been in the basement for ages.

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.