Corned Beef, Braised Cabbage with Slab Bacon, Fried New Potatoes with Dill Horseradish Cream

It was St. Patrick’s Day yesterday, and I did the usual Corned Beef and Braised Cabbage with Slab Bacon. Last year, I did the Duck Fat Roasted Potatoes but this year I did my mother’s Fried New Potatoes so I wouldn’t have to jockey with the two different oven tempeatures. I also made some Dill Horseradish Sauce.

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I went with my last bottle of the Beermongers Anniversary Ale from The Ale Apothecary from the cellar.


Merguez Sausage with Black Olive Mayo, Harrisa Carrot Slaw, Feta and Arugula

Instead of using naan, like I did last time I made this, I went with the grilled flatbread they sell at World Foods.I used yellow carrots for the slaw and decided to add arugula this time. Also, when I went to my butcher for the merguez she said that she said that it had been made but not put into the casing. So, I made a shish kabab with the meat and grilled it.

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I went with a bottle the Anniversary Saison – a mix of gin and wine barrel aged beer brewed with apricots – from Upright Brewing.

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.

Gojuchang Stout Black Bean Soup with Chorizo Verde

Since winter is still here, I wanted to try this soup that I found on The Beeroness site. Of course, me being me, I tinkered with the recipe. First, I couldn’t find a smoked stout, so I just used a bottle of A Not-So-Rainy Day Stout from Crux Fermentation Project. Second, I do not own a slow cooker, so I cooked the soup in my Dutch Oven for 2½ hrs at 325°. And lastly, I added some grilled Chorizo Verde, because everything is better with pork.

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I decided on a bottle of the Flanders Red from pFriem Family Brewers.