Mojo Cooks

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I had a taste for Coq au Vin (French Stew).

I substituted lightly carmelized shallots for pearl onions, pork belly for bacon, and a Cabernet Sauvignon for a Burgundy. Placed in a 325° oven for 45 minutes to 1 hour.

Served with Buttered egg noddles and French Bread. 🤌🏾💋⚜️

Nothing beats those simple yet hearty meals. Just a big can of tomato sauce cooked down with onion, bell pepper, fresh garlic, and all the classics...oregano, thyme, basil, the whole lineup.

I opted for thick spaghetti noodles to soak up every bit of that sauce, topped with a sprinkle of pecorino romano (my fave), with some garlic breadsticks on the side. Basic, comforting, and always hits the spot. ⚜️✌🏾💋

Simplicity. No work Monday. Time to fuel up the hubby before we head out.

Stay safe and warm! ⚜️✌🏾💋

Full recipe at foodandwine.com

Goldee’s Creamy Potato Salad ⚜️

Dressing
* 1 large egg
* 6 tablespoons apple cider vinegar
* 2 tablespoons granulated sugar
* 2 tablespoons yellow mustard
* 1/2 teaspoon black pepper
* 1/2 teaspoon kosher salt, plus more to taste
* 1/4 teaspoon paprika
* 1 cup neutral cooking oil (such as canola)

Salad
* 3 pounds unpeeled Yukon Gold potatoes (about 12 medium potatoes)
* 1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste
* 4 scallions (light and dark green parts only), thinly sliced (about 1/2 cup)
* 3 celery stalks, finely chopped (about 1/2 cup)
* 3/4 cup finely chopped red onion
* 1/2 cup chopped fresh parsley
* 1/4 cup finely chopped dill pickle

Return to source.

Core memory of my grandmama eating greens and cornbread with her hands. I woke up today feeling that divine connection to our ancestry.

Eating how our people ate.
Speaking how our people spoke.
Living in rhythm, not rush. ⚜️❤️🖤💚