Tonight I braised scallops in unsalted butter, shitbuckets of garlic, Brooklyn Pilsner and chanterelles. There was quite a bit of poblano left in the pan from the endive that cooked earlier, which lended a nice kick to the scallops.
I steamed a bunch of kale as well, with a couple of serranos diced in the water. It was an experiment for me, and the peppers lended a nice flavor to the kale. I was a tad surprised. I didn't really expect the serranos to lend as much flavor as they did.
Now if only the beers were ready
-- Douglas Hunter