So...
We couldn't celebrate two major holidays (Easter and our 39th Anniversary) on the same night, so Easter had to wait until Monday!
Last night, for some unknown reason, the Anniversary menu somehow evolved into an '80s greatest hits: grilled salmon in a pinot noir sauce from Food & Wine '88... a salad of goat's cheese, roasted beets, and arugula... along with a bit of buttered orzo and succotash. You know, there are times when you don't need to reinvent the wheel. These were great recipes then and they're great recipes now. We also had a delicious Oregon 2013 Alloro Vineyard pinot noir courtesy of F&W's Ray Isle - perfect with the meal! After 39 years together, we know what we like, and this meal was truly what we like!
I've just discovered that the salmon pinot recipe is not on This Old Chef, nor is it readily available on the F&W website, so I promise I will post it in the next day or so. It is sooooo good you'll thank me. And forgive me for making you wait!
[Here's a 2021 update: the recipe is by the brilliant David Pisegna, and HERE it is!]
Our house succotash is usually corn, lima beans, fresh hot peppers, and fresh sage. As it's only April, I swapped out the peppers and sage for roasted red peppers, red pepper flakes, and bacon... not a bad swap!
For the salad: roast peeled beets at 350 until tender. Cool. Cut in cubes. Toss with arugula, goat's cheese, salt, pepper, EVOO, and vinegar.
Tomorrow...
Ham and all the fixin's!