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Cooking time: 60 minutes for menu plus 10 earlier Cooking schedule: see below for instructions
This menu is great for a dinner party as most of the work is done ahead, and the cooking mostly unattended.
Barbecued Stuffed Pork Loin Preparation and cooking time: 45 minutes1 pork loin roast, 24oz (720gr)
Marinade/Barbecue Sauce
1/2 cup (4oz, 120ml) coffee 1/2 - 3/4 tsp instant dissolved in hot water or brewed coffee
1/2 cup (4oz, 120ml) maple syrup
1/4 cup (2oz, 60ml) ketchup
2 tbs cider vinegar
1 tbs Worcestershire sauce
1 tbs soy sauce
1 tsp garlic powder
1 tsp dry mustard
Stuffing
3oz (90gr) mushrooms, about 1/2 cup finely chopped
2 slices Prosciutto
2 tbs dry bread crumbs
3 tbs marinade
At least 2 hours or up to 8 hours earlier: Mix all ingredients for marinade/barbecue sauce. Cut a lengthwise slit down the center of the pork loin almost all the way through. Leave about 1/4" (.5cm). You want to be able to open it like a book. Spread the pork out in a deep dish and pour the marinade over. Turn the pork to coat, cover and refrigerate.
Dinner time: Remove pork from marinade, reserving marinade, and let drain a bit. Put reserved marinade in a small saucepan and bring to a boil. Boil for 5 minutes. Allow to cool. Remove 1/3 cup to use as a basting sauce and reserve the rest to use as a dipping sauce for this meal and with the leftover pork.
Finely chop mushrooms and Prosciutto. Mix mushrooms, Prosciutto and bread crumbs in a small bowl. Add 3 tbs of marinade / barbecue sauce and mix well. Lay pork out with cut side up. Spread the stuffing on one side up to 1/4" from the edges. Fold the other side over and tie well with kitchen string: Cut five 10 inch lengths of string and wrap around pork and tie every 2 inches or so - making certain that you do one as close to each end as possible.
Cook pork on barbecue grill for 45 - 60 minutes or until done, basting 3 or 4 times with the Barbecue Sauce. When done, slice and serve with more Barbecue Sauce on the side.
Could also be baked at 400F for 45 - 60 minutes or until done but you won't get the sugary crust. It is done when 'juices run clear', so - either poke it, slice it and take a peak or use a meat thermometer. An instant read meat thermometer is best for a nice, juicy roast. Cook it to an internal temperature of 145F (62C) See techniques.
2 medium potatoes
1
red bell pepper
1 tbs olive oil
1 tbs sherry vinegar
1/2 tsp cumin
1/2 tsp paprika
Slice the pepper into thick slices. Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put spices, vinegar, olive oil into a large bowl, add potatoes, peppers, and toss well to coat. Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat 20 - 30 minutes, until they all have a nice color and potatoes are done. Serve.
Old-Fashioned Cucumber Salad Preparation and cooking time: 10 minutes plus 1 hour2 - 3 cucumbers
1 tbs salt
2 tbs sugar
1/4 cup cider vinegar
1 tbs fresh chives, snipped
1/2 tsp pepper
Peel cucumber and thinly slice, using a box slicer, food processor or mandolin. Put 1/3 of the cukes in a deep bowl, sprinkle 1/3 salt. Repeat twice. Place a small plate or bowl, that will rest directly on the cucumbers, on top. Add a weight of some sort to add pressure to the cukes, and let sit for an hour. Drain, rinse lightly and squeeze dry. Add remaining ingredients, mix well. Serve. This is better the next day.
Cooking Schedule: 60 minutes plus 10 earlier |
Peel, slice cucumbers |
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