Last Saturday night was the occasion for the Mookie birthday dinner, and his menu choice was pork medallions in the famous ginger-shiitake-soy cream sauce that's been making folks happy here for quite a few years now. With it, I also prepared layered green bean casserole and company mashed potatoes. The crew was generous in its praise of the fixins.
There was also dessert: a return to the amazing lemon velvet cake that I first tried out last August. And it was yet again a pretty remarkable slice of heaven on our little black plastic plates.
"Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
"Company Mashed Potatoes," a Jones family favorite.
"Lemon Velvet Cake," from Barry C. Parsons of RockRecipes.com.
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