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Menu Plan and Recipes

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Menu Plan for the week of August 23, 2013:  Saturday's Recipes

Mushrooms, Stuffed with Bacon and Tomato
Grilled Ginger Rosemary Pork Loin
Barbecue Oven Crisps
Tomato Zucchini (Courgette) Gratin

Cooking time:  60 minutes for menu      Cooking schedule: see below for instructions

     We're making enough Ginger Barbecue sauce to use twice more this week.  We'll use 8oz (240gr) of the pork in the Quiche on Sunday.  If you have more leftover use if for sandwiches.  The Tomato Zucchini Gratin is for 2 meals.

Mushrooms Stuffed with Bacon and Tomato

Total time: 20 minutes 
    I love stuffing vegetables.  This is a less-caloric version of a recipe I made years ago, stuffing the mushrooms with lots of bacon and cream cheese - full fat of course.  That was good; this is better... And so much less guilt! The Vinaigrette is much thicker and more intense than I would use for a lettuce salad, but works well with the mushrooms and sliced tomato.

Mushrooms Stuffed with Bacon and Tomato Ingredients:

 Instructions:

Barbecued Ginger-Rosemary Roast Pork

Total time: 60 minutes
    I like using fresh ginger for this.  You can usually buy just a small piece, but, if not, use 1/2 tsp powdered ginger.

Barbecued Ginger-Rosemary Roast Pork Ingredients:

 Instructions:

Ginger Barbecue Sauce 

     Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long.   Adding the full 4 tsp of mustard and ginger will make it a bit spicy/hot.

 Ingredients:

 Instructions:

Barbecued Potato Crisps

Total time: 50 minutes
   Some people eat ketchup on French Fries (chips).  I prefer Aioli mayonnaise on mine.... But why not barbecue sauce on crisps?

Barbecued Potato Crisps Ingredients:

 Instructions:

Zucchini (Courgette) and Tomato Gratin

Total time: 55 minutes 
Zucchini (Courgette) and Tomato Gratin   Thin slices let the flavors meld together easily.  The breadcrumbs between the layers soak up all the goodness from the tomatoes and the zucchini.... All topped with a golden, cheesy crust.  This will be enough for 2 meals.  

 Ingredients:

 Instructions:courgette tomato

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
3 small bowls, whisk, medium bowl, 2 baking sheets,
baking dish, small saucepan, medium skillet,
barbecue grill

Light/turn on barbecue grill
Turn oven on 400F (200), arrange 2 shelves
Make rub for pork, rub on
Start to cook pork
Mix oil, salt for potatoes
Cut potatoes, add to salt/oil, coat
Arrange potatoes on baking sheet, bake
Slice zucchini, tomatoes for gratin
Snip all herbs
Assemble tomato zucchini gratin, bake
Make Ginger Barbecue Sauce, set aside
Make basting sauce for pork, baste
Slice tomatoes for Mushrooms, reserve 4, chop 2
Trim mushrooms, sauté

Chop shallots, bacon
Remove mushrooms
Sauté bacon, shallots
Baste pork
Shred cheese if needed
Make vinaigrette
Remove bacon, shallots
Add chopped tomato to bacon, shallots, stir
Stuff mushrooms, sprinkle with cheese
Remove potatoes
Bake mushrooms
Turn potatoes, brush with Barbecue sauce
Arrange sliced tomatoes, Vinaigrette on plates
When mushrooms are done, remove
Return potatoes to oven
Uncover Gratin
Add mushrooms to plates, serve
     Done? Remove pork, let rest
Remove tomato-zucchini gratin, potatoes
Slice pork, serve