We were about to call it a night when we decided to go out on the deck, fire up the grill, and watch a movie. It’s funny how things work like that. On top of it all we were watching one of the classiest movies of all time: Deuce Bigalow Male Gigolo. We cut up some Hawaiian plantains, basted them with garlic and olive oil, and grilled until just charred. Delicious!
It was all fun and games until the lights on the deck started attracting the huge insects. Within 30 minutes we were being surrounded by moths, huge 4-winged beasties, and large flying beetles. At that point it was time to go inside and finish the movie.
While the availability of fine Belgian beers out here on the East Coast is truly impressive, I do miss the daily drinkers that are the Colorado microbrews. Having spent a good part of my formative years in Fort Collins, my love of the microbrew is understandable. After all, Fort Collins is home to two of my favorite breweries in the U.S.: New Belgium Brewing Company and Odell Brewing Company.
New Belgium Brewing Company: A classic Colorado brewery that has not sold it’s soul like the monstrosity that resides in Golden. Some of my favorites over the years have included:
1554 Black Ale – One of my favorite beers from NB. A great everyday drinker!
Abbey Ale Grand Cru – My favorite NB beer, which unfortunately is very hard to find and oftentimes not available at all.
Frambozen – A meal in a bottle. Rich, red, and like liquid velvet.
Odell Brewing Company: Lesser known, but producing some fantastic beers. Some of my favorites include:
Easy Street Wheat
90 Shilling Ale
I have been lucky enough to sample some delicious beers while being in NYC, but these two Colorado Brewers make me long for delicious beer at a great price.
Tonight’s dinner spawned from my original idea of simple pork chops. While there is nothing wrong with a basic pork chop, the idea just wasn’t sitting well. What could I do with pork that would be a bit different? How about one of my Greek favorites, Souvlaki!
1/3 c. freshly squeezed lemon juice
1/4 c. olive oil (I used some extra virgin from Crete)
3 garlic cloves, minced
3 Tbsp minced fresh parsley (I used Italian parsley)
2 tsp dried oregano
1.5 lbs boneless pork chops, fat trimmed, cut into 1.5 inch squares
Place the meat in a large zip-lock bag, add salt, pepper, and parsley. In another bowl, whisk together the remaining ingredients and pour into the bag. Remove air and seal. Let this concoction sit for at least 4 hours for the best flavor.
I then threaded them on to 4 large metal skewers and grilled them over high heat; about 4-5 minutes per side. With this I served some diced tomatoes, homemade tzatziki, roughly chopped Boston lettuce, and thinly sliced onions. Placed all inside of a wrap, it was like my own little Doner Kebab-esque stand!
And a fun up-close shot of the Turkish skewers and the meat: