What's Cooking (Take Four)

Coq au vin yesterday, with vintage Port and stilton afterward.

-Paul W.

[Jenise]

It was rainy here. I made myself chicken and noodles and had a bowl of cherries afterward.

On the menu today is this: https://thecafesucrefarine.com/vietname ... ank-steak/
The marinade is awesome. I used a 2 lb flank steak and lemon zest in place of lemongrass because I never see it in stores here and have had no success growing it.
I am also making a Greek-style chickpea salad with EVOO, red wine vinegar, garlic, oregano, Dijon salt, pepper, cucumbers, kalamata olives, cherry tomatoes, red onion, feta cheese, and parsley. I also need to use up large brown mushrooms and cabbage, which I will sauté in ghee, fresh garlic oil, and whatever else looks good. French tarragon ended up being my herb of choice, plus a bit of apple cider vinegar. Turned out great. Oh, garlic salt and onion powder too.

I've been following the lady at Cafe Sucre for years, and she has the best combination of salad dressings, marinades, and I love them all.. I think she is very talented with her taste combinations.

[Jenise]

Didn't cook at home last night. Tonight I'm going to a wine tasting party featuring sparkling wines. For that I am going to make little cups made out of wonton skins to fill with an Asian scallop tartare you might call it--scallops, green onions, sugar snap peas, cilantro, sesame oil, chili crisp.

That Vietnamese grilled flat-iron (or flank) steak looks yummy. I'll definitely be making it soon.

-Paul W.

[Jenise]

Just got home from a night away, and brought with me a large piece of halibut and some shrimp. Going to invite some people over to enjoy the 80 degree weather and dine with me. Those will be on the menu, don't know what else.