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Maple-Sugared Grilled Sweet Potato Fries

I had the most wonderful mini-vacation yesterday and today! I went out to Santa Clarita to visit the only place that I ever go to taste wine: Roman Holiday.
None of our regulars were there. We picked a new table with some ridiculously comfy chairs and settled in for a few hours.
I got a new hat! And made an unfortunate duckface. For that, I blame the wine and sincerely apologize.
Allie looked gorgeous and un-duckface-y as usual.
Small tastes of red wine were consumed by myself. A glass and a half of prosecco was also consumed.

Besides these few pictures, my camera stayed tucked securely in his bag and my computer remained unopened. The only contact I had with the outside world was through my Twitter addiction, where I posted some pointless photos. It was wonderful to get a break and spend some quality time with my cousin, shoving our faces with Indian food, baking quiche, tasting wine and watching ridiculous shows from our middle school years.

In other news, I have a wonderful recipe to share with you!

Maple-Sugared Grilled Sweet Potato Fries

Serves 4-6
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Meal type Appetizer, Side Dish
Welcome the chilly days of autumn with a new twist on sweet potato fries. These Maple-Sugared Grilled Sweet Potato Fries are perfect for warming up and adding a sweet finale to those cold evenings.

Ingredients

  • 2 large sweet potatoes
  • 1/4 cup canola oil
  • 3 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 3 tablespoons pure maple syrup
  • 2 teaspoons salt

Directions

Step 1
Wash and peel the sweet potatoes, then slice into small wedges.
Step 2
In a large bowl, mix the canola oil and cinnamon, add the potato wedges and stir to coat evenly.
Step 3
Spread the potato wedges on a large grill pan that has been wrapped in foil.
Step 4
Grill the potatoes wedges over medium heat for about 15 minutes,
flipping every 3-4 minutes.
Step 5
After 15 minutes, sprinkle the brown sugar and drizzle the maple syrup over the potatoes and stir to coat.
Step 6
Grill for 5-15 minutes more, stirring often so the fries don't burn.
Step 7
Remove the fries from the grill and sprinkle the 2 tsp salt over the
top.
Step 8
Devour!

Tomorrey is International Stout Day! How are you celebrating?

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Tap House Grill

You know what’s irritating? When the name of a restaurant is written in all caps with no clear spaces so you don’t know if it’s Taphouse Grill or Tap House Grill or TAPHOUSEGRILL. You know what’s irritating after choosing a sample platter from their 160 beers they have on tap?

Nothing.
We went to the Tap House Grill (I triple checked it with Google) for a late dinner after the show closed. I almost had a happy panic attack when I saw the extensive list of their beers.
DROOL. MORE DROOL.
Seriously, how does one decide which beers to try?

Lucky for me, they had a Northwest Sampler. They chose four local beers from different styles for me, and all I had to do was sit back and sip!
They brought out four six-ounce tasters full of glorious malty, hoppy liquid joy.
First up was the Emerald City Dotties Lager. Um, lager? Is that now a specification? I’m fairly certain that any beer fermented with lager yeast is called a lager… Turns out this qualifies as an American Amber/Red Lager. The SRM seemed a little too light for me to agree with this, but I’ll trust the experts. It tasted more like a pilsner to me – no hops on the nose, but a sharp bite on the first sip that combines a very faint malty note and fades into nothingness at the back end. I wasn’t a big fan, so I finished it quickly. Can’t waste a craft beer!

The Leavenworth Dunkel Weizen was next (or it was after I changed the order of the sampler – they switched the porter and the dunkel. I feel SMRT for realizing this on my own). This started with a very sweet, biscuity malt and a smooth finish with no noticeable hoppiness. Sweeter than I prefer my beer, and with a lower IBU than I prefer, but not bad for the dark hefeweizens I’ve tried up to this point.
Deschutes Black Butte Porter came next – a truly lovely porter, but I was disappointed because I’ve already tried this one before. Beautiful intense coffee on the nose, full body and mouthfeel, chocolate and coffee deliciousness with every sip. Loved it. Been there, done that, but with love.

The Snoqualmie Falls IPA finished the tasting. It had warmed to room temperature by this point, and I was surprised to find that I liked it better a little warmer than it was served. Very potent citrus hops on the nose and a pleasant, well-rounded bitterness throughout. I do love my IPAs! We’ll be back Sunday night after breakdown. Please peruse the beer menu and send me any recommendations for Sunday! Must. Try. More!
On a random note – here was my day in a nutshell. Had Ted Danson for breakfast/lunch with a side of pesto pasta and apple spice cake from Pasta & Co. Ted Danson was gooooood!

Another side note – you’ll have to pardon my Twitter updates from today, and possibly from this entire upcoming weekend. When the show gets quiet, I get bored. I did win an award for my awesome tweet about long jeans!
I’M A WINNER!!!
It was a very, very quiet day at the show. So quiet that I went to MAC and got a makeover. I had that little to do.
It looks like my eye caught on fire and from my eyelids to my eyebrows are stained with smoke. Sexy.

Tomorrow I’ll be spending my day Yelping for restaurants or brewpubs around Bellevue. Any suggestions are greatly appreciated! Time to pass out. Bon nuit!

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