Filet Mignon, April 24, 2016

Our middle child and his girlfriend are flying off into the wild blue yonder of Alaska this Friday to make a new life together there. They've lived in our area for the last couple years and we've gotten into the habit of having a special Sunday Dinner with them most weeks. Yesterday marked the final Sunday Dinner of this current era, so my wife wanted to make it special. She made a gorgeous set of filets, along with shrimp cocktail in the same dishes her dad used for his shrimp cocktail. She also did a package of Bob Evans au gratin potatoes, which we don't really recommend. Hey, ya gotta try stuff, right? Their mashed potatoes are fine, but these were more like cheesy mashed potatoes than anything.

I offered to make some Chesapeake cole slaw (I hate cole slaw---the sweetness of it and the mayo mixed with cabbage is just not my thing---I do like vinegary slaws with no creamy element and just a smidge of sugar, but Jeannene likes regular slaw a lot and never gets it) and a pan of sautéed kale to round out the meal. Jeannene said the slaw was great, for folks who like that sort of thing, and we all loved the kale. For that, I just cut a bunch of kale in chiffonade and sautéed it in olive oil with garlic, shallots, capers, salt, pepper, and a squeeze of lemon juice until it was wilted & tender.

Chesapeake Slaw

3/4 c. plain Greek yogurt

3/4 c. mayo

1 tbsp. lemon juice

1 tbsp. Dijon mustard

1 tbsp. sugar

2 tsp. Old Bay seasoning (or similar)

A pinch of salt

A good grinding of pepper

1 package cole slaw mix (or 16 oz. shredded cabbage & carrots)

1/2 red onion, chopped

Whisk together everything but vegetables. Fold everything together. Ideally, allow to rest in the fridge for at least an hour----but we served it right away & it was just fine. Serves 8-10.