Mushrooms and Salmon and Pork Chops, Oh My!

We’re launching our new dinner menu today and we’re excited about the new dishes we’ve got coming your way!  Now, don’t worry, we kept some of the classics like the Tarragon Chicken, but we’ve added some new entrees sure to make your mouth water.  So check it out!  Oh, and all of our dinner menu entrees are served with mashed Yukon potatoes and seasonal vegetable unless otherwise stated.  The tough part is choosing just ONE of these incredible dishes for tonight’s meal!

12 oz. Hand Cut New York Steak: USDA Choice, richly marbled Angus strip loin grilled to order and topped with compound butter.  We recommend pairing this dish with our Oatmeal Stout or the Scotch Ale.  $22

Bacon-Wrapped Meatloaf: Rich, moist meatloaf made from ground Harris Ranch Angus beef, ground pork, onions, seasonings, eggs and breadcrumbs and wrapped in Hempler’s pepper bacon.  Served with a demi-glace infused with our Irish Stout.  Try this with a pint of our Amber Ale!  $15

Center Cut Pork Chops: Center cut, bone-in pork chops pan seared and braised in a cider and cream sauce with apples and caramelized onions. Perfect with our ESB or our Blonde Ale.  $17

Sockeye Salmon: Locally caught in Lummi Bay and processed by Barlean’s Fishery, grilled to order and topped with compound butter.  We recommend the ESB with the salmon.  $18

Tarragon Chicken: two chicken breasts stuffed with feta cheese and tarragon, served in a Mandarin orange cream sauce.  Pair this entree with our IPA for a great flavor match.  $17

Grilled Shitake Mushrooms: Local, organic mushrooms from Cascadia Mushrooms marinated in pear nectar and soy sauce with a hint of sesame, served with jasmine rice and seasonal vegetables.  Vegan upon request!  Try this with our Blonde Ale.  $17.

Chili Con Carne

Of all the entries we’ve had on this Boundary Bay Brewery blog over this last year, the most popular is our Butternut Squash soup recipe from our very own Soup Dude.  So, we thought we’d offer you another of Brian’s favorite soups just in time for colder weather.  This Chili Con Carne recipe is sure to keep you nice and toasty during the long, cold winter ahead.  And, just in case this chili doesn’t do the trick on it’s own, be on the watch for our seasonal release of Cabin Fever which is specially brewed and bottled for the Pacific Northwest winters.  This beer is a winter warmer with dark red-brown color and rich malty flavor that will complement any rich, hardy meal as well as your favorite spicy dish.  However, with it’s cold conditioned, smooth, dry-hopped flavor, Cabin Fever is also very satisfying all by itself.

Chili Con Carne…love the Soup Dude

the Soup Dude

*The Soup Dude*

1 yellow onion, diced

2 Poblano peppers, diced

2 red bell peppers, diced

3 tomatoes, diced

2 Jalapenos, diced (optional)

1 Serrano pepper, diced (optional)

1 cup frozen corn kernels

1 T. chopped garlic

1 1/2 lbs ground beef

6 cups chicken stock

3 cups kidney beans

2 T. olive oil

cilantro leaves and lime wedges to garnish

** spice mix (this can be replaced with store bought taco seasoning, if desired) **

1/4 cup chili powder

2 T cumin

1 T. garlic powder

1/2 t. cayenne

1 t. thyme

1 t. oregano

1/2 t. black pepper

1 T. salt

1/2 t. onion powder

a recipe sure to warm you up this winter!

a recipe sure to warm you up this winter!

Heat 1 T. of the oil in a heavy soup pot and brown the beef along with 1/3 of the spice mix.  Once fully cooked, strain and set aside.  In the same pot, heat the rest of the oil and saute all of the vegetables (except the tomatoes) until tender.  Add the chicken stock and bring to a boil. Once boiling, add the beans, tomatoes, cooked beef, and spice mix to taste (you may have some left over).  Reduce to a simmer and simmer gently for 15-20 minutes.  Garnish with cilantro and serve with a lime wedge.  Sour cream and cheese can be added as well.  Oh…and it never hurts to add a splash of your favorite Boundary brew!

don't forget the finishing touches!

don't forget the finishing touches!