Poor TFR gets pretty frustrated at times -- with my passion for cuisine and territoriality in the kitchen, she seldom gets a chance to express her own culinary creativity. But earlier this week, on her days off (Sunday, Monday and Tuesday), she asserted herself, and the results were damned tasty.
Monday she made shish kebabs with cubed sirloin, peppers, and onions. She took a "Mediterranean" style salad dressing mix, and instead of may, mixed it with lime juice and olive oil, and used it as the marinade. We had pitas and hummus on the side, and paired it with a Chardonnay. Then on Tuesday she made a delicious vegetable beef soup from scratch.
Then I took over again. I love her, and she's a great cook, but the kitchen is, for me, what the woodshop or the den or the underside of an old car being restored in the garage is to some men.
Wednedsay it was sea scallops wrapped in bacon and glazed with Berryaki.
Last night it was homemade carne asada tacos.
Tonight I'm trying a riff on tina fish sandwiches. I'm starting with fresh-caught wild albacore from the Oregon coast. I'm going to give it a quick sear and then slice it thin, carpaccio-style. I'll lay it on sourdough crostini, then drizzle it with a dijon-balsamic vinaigrette, and serve it with home-cooked krinkle potato chips.