Recently our local grocery has started carrying beer from a small Scottish Brewery called “Brew Dog”. Fond as I am of Stouts, I’ve been curious about their Rip Tide Imperial Stout.
Martin and James were bored of the industrially brewed lagers and stuffy ales that dominate the UK market. We decided the best way to fix this undesirable predicament was to brew our own beers. Consequently in April 2007 BrewDog was born.
Both only 24 at the time, we leased a building, got some scary bank loans, spent all our money on stainless steel and started making some hardcore beers.
We are dedicated to making cool, contemporary and progressive beers showcasing some of the world’s classic beer styles. All with an innovative twist and customary BrewDog bite.
Well, that’s cool.
With Mrs. Flannestad away for the weekend, I’d not done real well on the whole feeding myself front this weekend. Figured I should at least give it a go tonight.
Got some nice Salmon and Fingerling potatoes at Avedano’s. Fennel and Kale at Good Life. So… Thinly sliced fingerling potatoes, fennel, and chiffonade of tuscan kale. Some olive oil and cream. Idea is a quick gratin. Tossed in the oven at 400 F.
Salmon fillet, with a rub, garnish, I don’t know what you call it… Mustard, finely minced onion, thyme, tarragon, lemon zest, splash of vermouth, olive oil. We used to make a main course something like this at a restaurant I worked in.
Hm. Rip Tide is tasty, but more of a UK style Porter than an Imperial Stout. OK. But doesn’t quite have the backbone to stand up to the alcohol level.
Salmon on top of the mostly cooked gratin. Oven at 425 F.
Sorry for the focus. Really this was one of the more successful and interesting dishes I’ve cooked recently. Nice textural contrast. Crispy potatoes and kale at the edges. Delicious rich salmon towards the middle.
Just hope I can make it again once Mrs. Flannestad gets back!