Friday, August 19, 2011

Going Rogue

I can predict the weather. Tonight, I knew it was going to rain. Meteorologists should really just call me every morning and see if I'm planning on grilling or not. If I'm grilling, it's raining. That's just a fact.

However, I'm on to Mother Nature's games and I know how to get one over on her.

Kale Salad with Peach, Tomato, and Shallot

Firstly, I started by trying to psych out Mother nature by pretending to only cook indoors. I made this salad with kale, peaches and tomatoes from the farm, kale, lemon, olive oil, salt, pepper, and farm basil.

Grilled Skirt Steak and Leeks with Blue Cheese

Now I had to act quick! With thunderstorms about to rip into the evening air I had to spark up the grill and throw something, anything, onto it quickly. I had intended to do a "dirty steak" with some skirt steak but there just wasn't any time. I threw on the skirt steak, some of the farm leeks until just done then ran back into the house. That was pretty much all I had time for.

Rogue Anniversary Ale with Rogue Creamery Blue Cheese

After dinner, with flashes of lightning igniting the night sky, we sat down for an unorthodox dinner: a beer and cheese pairing. I'd purchased this bottle of Anniversary Ale from Rogue Brewery a couple of months ago. However, this beer was intended to be paired with a cheese (this blue cheese) from Rogue Creamery which hasn't been available for some time.

The beer and the cheese were delicious together. I don't know if my palate is refined enough to understand how they worked together other than that both were delicious on their own. Therefore, they were delicious together.

And that, my friends, is the secret to beer and cheese pairing.

You're welcome.

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