So Much to Say

Like the title, Every Day is a Banquet. I like menus, if you want a recipe, I’ll try to give it to you. Remember, many entrees are created or altered along the way and not necessarily written down. Always an adventure.

Friday

Grillades with Parmesan grits, accompanied with corn on the cob sections

Comment: tender squares of round steak in a thick roux based tomato and beef sauce made with the holy trinity of onion, green pepper and onion.



Saturday

Salmon filets encrusted in pistachio and toasted almonds. Served over sautéed baby spinach with red onion and red peppers. All was drizzled with a caper and scallion beur blanc sauce. Accompaniment was a homemade dill flavored bread.

Comment: Nice presentation on square plate. Flavor was mild salty yet buttery . Dill bread was a great adition, especially at the end when we used it to sop up the remaining sauce.



Sunday

Family Day at the Lake to celebrate Jackson’s 4th B’Day. Grilled inch thick burgers with an artery clogging ( but delicious) potato casserole. All the accompaniments were included and dessert was, of course, birthday cake and Peach Pie. Either one of each or more likely a bit of both.



Monday

A new recipe. Korean style flank steak salad with a very unique and tasty dressing. YUM! We also sautéed halved tomato’s seasoned with S&P and olive oil. 3 minutes per side then topped with gorgonzola cheese, placed in oven at 325 degrees for about 6 minutes until cheese melts. Drizzle with balsamic vinegar prior to adding to the salad.

Comment: Unbelievable. Check out Epicurious.com for recipe at http://www.epicurious.com/recipes/food/views/Korean-Style-Grilled-Flank-Steak-238936