Grilled Spanish Chicken, Chorizo, Manchego and Tomato Skewers with Spicy Romesco - There's a little marinating time needed for the chicken thighs. All we're doing to these is olive oil, cumin, salt and pepper. Let these go overnight.
The other "do ahead" item we can make is the spicy romesco. Since we're blenderless at the moment we're going a little, um, manual with the prep. In a large bowl add 1 jar of roasted red peppers, 2 cloves of garlic, 3 rehydrated dried red peppers, 1/4 cup chopped toasted almonds and a splash of balsamic vinegar. With the back of a fork start mashing a bit until you realize that does absolutely diddly, then pour the contents onto a cutting board and chop, and chop….and chop until 1.) your forearm falls off or 2.) the sauce looks like the bottom picture.
Time to grill. We take the marinated chicken thighs and the two links of chorizo out to the grill that is about at a medium heat. All of the meat goes over direct heat and turned often until browned on all sides.
We go back to the kitchen to grab the grape tomatoes and cut a wedge of Manchego into chunks. These go back out to the grill with us. First we pop on the tomatoes, only for a minute or two so they get a little soft but they don't burst. Then the cheese goes on, again just for softness trying to avoid playing the "watch the cheese melt through the grates" game if at all possible.
We can grab all of the components and start to assemble. We chop the chicken into bite sized chunks and slice the chorizo into rings.
Using large wooden skewers we alternate chicken, sausage, cheese, tomato until it is full. We do a few of these then platter them up on a bed of the chunky romesco. Each bite has a little spicy, a little acidic and a little sweet making these absolutely addicting.
Quaff On Brewing Yellow Dwarf - This is our second offering from Brown County Indiana's Quaff On Brewing. Yellow Dwarf is an American Wheat that pours a cloudy yellow pour with a ton effervescence cascading through the murkiness. A fluffy, marshmallowy head rests atop. The aroma is straight up citrusy hops, smelling like a killer pale ale. The flavor is on the bitter side but also super fresh and crisp finding a happy place between a kolsch and a hoppy wheat. There is some apricot sweetness offset with some tart lemon notes. We liked how the light and tart ale paired up with the tapas skewers making for a light weeknight meal.
SUPERCHIEF "Trophy Room" - Iowa's SUPERCHIEF is back at again with their good time party antics on their latest release "Trophy Room". Think Clutch mixed with Black Oak Arkansas. The bar is stocked with heavy riffs, dirty grooves and whiskey drenched vocals and it ain't closing anytime soon. The opener is "Kings 2.23" and it's effing huge! The intro slams in heavy down tuned fashion then slows down even more but still retains its heaviness. "The Wolf Comes Out to Greet You" possesses a good amount of FHJ, complete with some killer blues harp playing and bluesy grooves. The title track is a straight ahead heavy rocker that is also super catchy. "Blood of Kvasir" is a doomy tune that sludges along at a slow but heavy pace. Picking up the pace in a swampy, southern rock fashion is "After the Profits". On "Space Modesty" the bullwhip riff and groove take over right from the start resulting in a doomy yet catchy number. The album closes with "The Huntress" which features a ridiculously killer riff and has a little of Generous Maria's "Boot Licker" to it but slowed down a bit. If you're looking for a perfect album to crank up while having some beers, this is it.