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pork loin
Grilled Ginger Rosemary Pork Loin

bbq potatoes
Barbecue Oven Crisps

courgette gratin
Tomato Courgette Gratin

Menu Plan for the week of August 23, 2013: Day 2 Recipes

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.

Barbecued Ginger-Rosemary Roast Pork        Preparation and cooking 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.

1 small, boneless pork loin roast, around 1 1/2 lbs  more if you want sandwiches
1 tbs paprika
1 tsp garlic powder
2 tsp dried rosemary
Basting Sauce:
1 tbs fresh ginger, peeled, minced about 3 slices the size of an American quarter or 1 euro coin
3 tbs Dijon Mustard
2 tbs Balsamic vinegar
1 tbs Worcestershire

Mix paprika, garlic and rosemary. Rub on pork. Start to cook on barbecue grill, over indirect heat with the cover closed.
Mix remaining ingredients. Baste pork with sauce every 10 minutes, starting 30 minutes after you begin cooking.
Pork is done when it reaches an internal temperature of 145F (62C). Use an instant read or a remote meat thermometer for best results. If you don't have either, take the roast off and slice into it after 40 - 50 minutes (depending on weight and shape) to test. It should be pale pink in the center.
When done, cover with foil and let rest for at least 5 minutes. Slice and serve with Ginger Barbecue Sauce.
Note: Could also be roasted in a 400F (200C) oven for about the same amount of time

Ginger Barbecue Sauce                                              Time: 10 minutes
     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

2 cup (16oz, 480gr) tomato sauce
4 tbs molasses
4 tbs cider vinegar or other vinegar
2 - 4 tsp dry mustard    try 2 tsp, taste after heating, add more if you like
2 - 4 tsp ground ginger  try 2 tsp, taste after heating, add more if you like
2 tbs soy sauce

Heat all ingredients in a small saucepan, whisking to combine.  Bring to a simmer just long enough to combine all ingredients. Taste and adjust.

Barbecued Potato Crisps                              Preparation and cooking time:  50 minutes
   Some people eat ketchup on French Fries (chips).  I prefer aioli mayonnaise on mine.... But why not barbecue sauce on crisps?

2 medium potatoes 6oz each (180gr each)
2 tbs olive oil
1/4 tsp salt
1 - 2 tbs Ginger Barbecue Sauce

Slice potatoes the long way into 3/16 inch (.5cm) thick slices.  You should get 5 - 6 slices from each potato - discard 'end's.  Mix olive oil and salt together in a wide bowl.  Add potato slices and stir/turn to coat.  Lay on a nonstick baking sheet (if you have one - just makes it easier) with a lip.  Put in a 400F (200C) oven and bake for 30 minutes.  After 30 minutes, remove pan, turn potato slices, spread a bit of Barbecue Sauce thinly over the tops and return to oven for 10 more minutes.  When done, remove from pan and serve.

Zucchini (Courgette) and Tomato Gratin     Preparation and cooking time:  55 minutes
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.  

1 medium zucchini, 9" long (22cm)
2 - 3 large, ripe tomatoes
2 tbs fresh chives, snipped
2 tbs fresh basil, snipped
1/4 cup bread crumbs
1/2 cup (2oz, 60gr) shredded cheese
2 tbs olive oil

Thinly slice zucchini, about 1/8th inch (.65cm).  Slice tomatoes as thinly as you can, but at least as thin as zucchini.  Snip herbs. 
Put 1 tbs olive oil in 8 or 9 inch (20 - 25cm) square glass baking dish and swirl around to coat bottom.   Layer half of the zucchini, then half of the tomatoes, half of the herbs, half of the crumbs and half of the cheese.  Repeat layers once.  Drizzle remaining 1 tbs oil over top.  Cover with foil and bake in 400F (200C) oven for 30 minutes.  Remove foil and continue to bake for another 15 minutes.  Serve from baking dish.

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, medium bowl, baking sheet, baking dish,
small saucepan, 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, set aside
Slice zucchini, tomatoes for gratin
Snip all herbs
Assemble tomato zucchini gratin

Bake potatoes, gratin
Make Ginger Barbecue Sauce, set aside
Make basting sauce for pork, baste
    10 minute break
Baste pork
    10 minute break
Baste pork
Remove potatoes
Turn potatoes, brush with Barbecue sauce
Return potatoes to oven
Uncover Gratin
Baste pork
Remove pork, let rest
Remove tomato-zucchini gratin, potatoes
Slice pork, serve

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