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Old 08-03-2018, 02:26 PM   #1
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International Beer Day Dinner - 8/3/2018

Two beer holidays in one week!

https://en.wikipedia.org/wiki/International_Beer_Day

I don't drink much beer anymore, except on hot summer days, and we're having a week full of them.

Rainy afternoon, with more on the way, so it's indoor cooking tonight. Dinner will be pressure cooker chicken with chickpeas, tomatoes, and chorizo, served over brown rice, green salad on the side.

https://www.seriouseats.com/recipes/...zo-recipe.html

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Old 08-03-2018, 02:35 PM   #2
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No rain tonight so I'm marinating a couple of pork steaks (sirloin cutlets) in Weber's chipotle marinade and I will grill them later on. Tater tots and steamed broccoli will round out the meal.
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Old 08-03-2018, 03:10 PM   #3
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I did a chicken chow mein along with veggie Goyza..
Darnit... No beer in the fridge..



Ice cream for later..


Ross
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Old 08-03-2018, 03:51 PM   #4
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No beer in the fridge, although I'm kind of wishing I had a couple of ice cold Coronas and a fresh lime to go with this afternoon's dinner.

I'm having cheese enchiladas, refried beans, and rice.
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Old 08-03-2018, 04:00 PM   #5
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It's also National Watermelon Day. I had a bowl of watermelon chunks with blueberries for lunch (goes good with cottage cheese, too), and I'll probably have a couple slices with Tajin later tonight. If Himself liked watermelon as much as I do, we could have it as our supper. Alas, he isn't a big fan. I'll be simmering a jar of Aldi's Alfredo sauce with sauteed mushrooms (I like to thin the sauce with a bit of white wine, a bit of dry Sherry) and serve that over whole wheat spaghetti. Some sort of salad to go along - either tossed (fussy, time-consuming) or Caprese (easy-peasy).
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Old 08-03-2018, 05:29 PM   #6
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I never really developed a taste for beer. And when I do have food that absolutely cries out for beer, it has to be ice cold. I had one class in Japan that, no matter what studio I worked at, was held on Tuesday afternoon. It was called my oba-chan class, because the core students were all women of a certain age. After class, they would take me out for sushi, which was always accompanied by beer. We’d start out with a large bottle for every two people, and we poured for each other into those small beer glasses, as is the custom in Japan. The beer, usually Asahi, was delicious and never got a chance to warm up. Of course, we’d always move on to sake (cold in summer, hot in winter), and it’s no surprise that I never had a Tuesday evening class, lol.

I do use beer in cooking, though, and tonight I’m going to make shrimp coated with a reduced beer-butter-gochujang sauce. The sauce gets made first, then I preheat a cast iron skillet to screaming hot, add the shrimp, pour the sauce over it, and broil it for about two minutes. I’ll serve it (to myself) with some white rice and maybe a simple salad or some slaw dressed with avocado green goddess.
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Old 08-03-2018, 06:06 PM   #7
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Quote:
Originally Posted by Cheryl J View Post
No beer in the fridge, although I'm kind of wishing I had a couple of ice cold Coronas and a fresh lime to go with this afternoon's dinner.

I'm having cheese enchiladas, refried beans, and rice.

A must with enchiladas, etc..


I've always been a beer drinker but, have it only occasionally these days..


I mostly buy 6 packs of Corona as they are the only ones I find in 7oz bottles.. 7oz is perfect of me now..


Ross
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Old 08-03-2018, 07:17 PM   #8
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Local fare tonight.. Italian sausage I make at the deli, corn from the stand in my parking lot, cukes from the garden and to celebrate beer day, a pint of the oldest Canadian beer still in production...


Those guys just loaded up the stand for their kids to sell it all day. They had been picking since 6 a.m. Long weekend up here..
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Old 08-03-2018, 07:32 PM   #9
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Corona or kingfisher lager for me, with lamb shanks mashed potatoes and veges.

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Old 08-03-2018, 08:57 PM   #10
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Quote:
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...Aldi's Alfredo sauce with sauteed mushrooms (I like to thin the sauce with a bit of white wine, a bit of dry Sherry) and serve that over whole wheat spaghetti. Some sort of salad to go along - either tossed (fussy, time-consuming) or Caprese (easy-peasy).
I had greens I needed to use to make room in the refrigerator, so I tossed them with torn basil leaves and used that as a bed for tomatoes and fresh mozz cheese. We prefer it that way anyway. Without garden greens, a Caprese salad doesn't seem like much salad.
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Old 08-04-2018, 06:23 AM   #11
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beef sliders with caramelized onions, mushrooms and roquefort. Homemade potato chips to go with. Used Worcestershire, garlic powder, onion powder, an egg and panko bread crumbs in the beef.
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Old 08-04-2018, 07:47 AM   #12
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I realized after the pic was taken- it is hard to tell them apart. The flavours and textures are completely different though and it was extremely yummy.

This is the 2nd half of yesterday's meal. Eaten for lunch, then celery sticks with creme cheese for supper.

LOL - almost forgot! That is a stuffed porkchop (a bread stuffing) and a stuffed zucchini (zucchini flesh, spinach, ricotta, parm)
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Old 08-04-2018, 08:03 AM   #13
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Quote:
Originally Posted by tenspeed View Post
...

Rainy afternoon, with more on the way, so it's indoor cooking tonight. Dinner will be pressure cooker chicken with chickpeas, tomatoes, and chorizo, served over brown rice, green salad on the side.

https://www.seriouseats.com/recipes/...zo-recipe.html
hmmm, just read through this - sounds yummy - need to try!

LOL - as a bonus there was a side video of Beer Blanc Harrisa Shrimp - which also looked fantastically yummy!
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Old 08-04-2018, 07:14 PM   #14
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hmmm, just read through this - sounds yummy - need to try!

LOL - as a bonus there was a side video of Beer Blanc Harrisa Shrimp - which also looked fantastically yummy!
I made that “Beer Blanc Harissa Shrimp” last night, except that used gochujang instead of harissa. I like the method, but the final product was waaaaay too spicy, and I only used about two tbsp of gochujang. I can’t even imagine what 1/4 cup each of harissa paste and harissa powder would to do to my taste buds and esophagus! But, like I said, the method itself yielded perfectly cooked shrimp, charred shells, not rubbery. I’m gonna try and make some Cajun BBQ shrimp using the same method. That way, I can control the heat level.
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Old 08-05-2018, 08:21 AM   #15
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Smoked spare ribs finished with Sweet Baby Ray's BBQ sauce, grilled corn on the cob and BBQ baked beans. All new to our student and her husband. Sweet corn is not a thing in Germany, so of course, we had to serve it all week Click image for larger version

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Old 08-05-2018, 08:29 AM   #16
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Smoked spare ribs finished with Sweet Baby Ray's BBQ sauce, grilled corn on the cob and BBQ baked beans. All new to our student and her husband. Sweet corn is not a thing in Germany, so of course, we had to serve it all week Attachment 30910
Cool plate..food looks great, also!
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Old 08-05-2018, 08:49 AM   #17
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dragnlaw, empty your PM in box!
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Old 08-05-2018, 09:04 AM   #18
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Cool plate..food looks great, also!
Thank you, Rock
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