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Menu Plan for the week of July 12, 2013:  Saturday's Recipes

Gazpacho de Andaluz
Barbecued Stuffed Pork Loin
Spanish Potatoes
Cucumber Salad

Cooking time:  60 minutes for menu plus 20 earlier      Cooking schedule: see below for instructions

     The Gazpacho is enough for 4 - have the rest before the salad tomorrow night. Traditional Gazpacho is a puréed soup with only a few chopped vegetables on top for garnish.  As long as we have half a cuke - might as well make salad. This menu is great for a dinner party as most of the work is done ahead, and the cooking mostly unattended.

Gazpacho de Andaluz (Andalusian Gazpacho)

Total time: 20 minutes 
      This started as Traditional Gazpacho, but I found that I preferred it without the bread crumbs.  If you want to stay with tradition, add 1/2 cup of bread crumbs and enough water to thin to the consistency of a thick, cream soup, to the blender.

Gazpacho de Andaluz (Andalusian Gazpacho) Ingredients:


Barbecued Stuffed Pork Loin

Total time: 60 minutes     with 10 earlier
   This is marinated for a few hours in a cross between a brine and a classic pork rib sauce.  I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest).  There is enough pork for two meals.  Be sure to save any leftover sauce for the leftover pork!

Barbecued Stuffed Pork Loin Ingredients:

stuffed pork loin, sliced Instructions:

Spanish Potatoes

Total time: 35 minutes 
   Cumin, paprika and sherry vinegar add a hint of Spain to these grilled potatoes.  Use any color pepper you like - and add hot peppers if so inclined.

Spanish Potatoes Ingredients:


Old-Fashioned Cucumber Salad

Total time: 10 minutes plus 1 hour 
   This is my mother's recipe, as made by her mother.... Probably German in origin.

Old-Fashioned Cucumber Salad Ingredients:


Cooking Schedule: 60 minutes plus 20 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large dish for marinating, small bowl, small
saucepan, 2 medium bowls, blender, barbecue grill,
grill pan, grater, kitchen string
2 - 8 hours earlier:
Make barbecue sauce
Cut pork loin, spread flat
Pour sauce over, turn, cover, refrigerate
Peel cucumber, onion, garlic for gazpacho
Chop all vegetables for gazpacho, reserve as needed
Combine all ingredients for gazpacho
Purée in blender, in batches if needed
Pour into a bowl, taste, adjust seasoning, refrigerate
Refrigerate unused portions of vegetables
Dinner time:
Turn on/light barbecue grill
Remove pork, let drain
Chop mushrooms, Prosciutto

Make stuffing
Stuff, tie pork, put on barbecue, cook
Peel, slice cucumbers
Layer cucumbers, salt, add weight, set aside
Snip chives, put in bowl with sugar, vinegar
Cook marinade
Remove 1/3 cup for basting, reserve rest for dipping
Baste pork
Cut peppers, potatoes
Combine cumin, paprika, oil, vinegar
Add potatoes, peppers, stir to combine, cook
Baste pork
Ladle Gazpacho into bowls, garnish, serve
Sit around, enjoying gazpacho, waiting for stuff to cook
Disturb yourself to stir the potatoes, baste the pork
Everything done?
Remove pork, let rest
Remove potatoes
Rinse cucumbers, finish salad
Slice pork, serve

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