For our Labor Day weekend shindig, we had double smoked jalapeno poppers:artisan bacon wrapped around cleaned fresh jalos stuffed with cream cheese, sprinkled with a montreal steak seasoning, then smoked with hickory until the bacon was crispy. Mmmmmmm. We also smoked chicken breasts (on the bone of course) and some eggplants and banana peppers (for a tba baba ganouj). We also had some mojo pork and then fried some fresh potato chips and corn tortillas, along with some cornmeal battered okra along with a cayenne spiked coleslaw brought over by Brad. Plenty of homebrew:Rye Pale Ale, Cascade Pale Ale, India Brown and Ginger Wheat, along with bottled Sierra Nevadas and Granny Smith Hard Cider. We also made the tipsy Arnold Palmers as apparently that is de riguer at my house.
In the 2nd pic there, we have the beginnings of a Peperonata, which usually has tomatoes, but I was feeling more peppery-Red Bell, Green Bell, Hot Banana, a Jalapeno for good measure, with some garlic and onion. Tossed in a lime/mint 'vinaigrette' and served with the aforementioned chicken breasts over couscous or a corn tortilla if you are under 18. Served with a nice salad, this was pretty fantastic. Not bad for a Monday 'speed challenge'.
And in the 1st pic we have the best (and only) phở to be found in Acworth, GA, which is at my house. You want it done right, you gotta do it yerself. Roasted some beef bones, onions and ginger, then added water(duh), star anise, cloves, sugar, fish sauce and thai basil for the stock. Rice noodles, bean sprouts, thinly sliced onion and steak, cilantro and thai basil, along with lime wedges and sriracha. I miss having Vietnamese restaurants around, but at least I've honed my phở. Chào tạm biệt!
In beer news, we just cleared out all my taps, (Ginger Wheat, Rye Pale Ale and a Cascade Pale Ale) on Sunday, but not to worry! I have a Rye porter kegged, ready to go, a Belgian Abbey Ale ready to be kegged and an Anson Pale Ale bubbling away, along with an India Brown bottled. I used this rare occurrence to defrost my old refridge/keggerator, disseble all the taps and lines and give everything a good cleaning. I'll be brewing a farmhouse ale (in the Belgian/French style) soon, along with a Saison, also in the Flemish style. Then maybe a Weizenbock in the Aventinus style. Mmmmmmmm.
I think I need to find a way to link facebook, blogger and the rest of this to one input! I'll try to at least keep up with food and beer news when I'm inputting them elsewhere, it's only fair ;)
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