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bbq veal chop
Barbecued Veal Chop

grilled potatoes
Potatoes with Dijon and Rosemary

beans pine nuts
Green Beans with Butter and Pine Nuts

Menu Plan for the week of July 26, 2013: Day 2 Recipes

Barbecued Veal Chops
Potatoes with Dijon and Rosemary
Green Beans with Butter and Pine Nuts

Cooking time:  30 minutes plus 5 earlier      Cooking schedule: see below for instructions

     Marinate the chops earlier in the day - about 5 hours is good.

Barbecued Veal Chops                                          Preparation and cooking time: 20 minutes
   Veal tends to be a mild flavored meat that lend itself well to robust sauces and marinades.  The chops can marinate anywhere from 1 - 8 hours so start the marinade whenever you have a spare 5 minutes.

2 veal chops, 18oz total weight (540gr)
Barbecue Marinade:
8oz (240ml) tomato sauce
1/3 cup red wine
1/3 cup olive oil
1 tbs lemon juice
1 small onion, chopped
2 cloves garlic, minced - or 1 tsp garlic powder
2 tsp chili powder
1 tsp dried oregano

Mix all ingredients for marinade and pour over chops.  Refrigerate for at least 1 and up to 8 hours.  Remove chops from marinade and cook on barbecue grill for 4 - 6 minutes a side depending on thickness or until done to desired degree.   Could also be sautéed or broiled for about same amount of time.  Serve.

Grilled Dijon Potatoes                                               Preparation and cooking time:  40 minutes
    The mustard keeps these from getting as brown as most grilled potatoes, but it also keeps them very moist.

2 medium potatoes (10oz, 300gr)
1 tbs Dijon-style mustard
2 tbs olive oil
1/2 tsp garlic powder
1 tsp dried rosemary or 1 tbs fresh

Cut potatoes in 4ths the long way and then in thirds the short way.  Put remaining ingredients into medium bowl and mix well - it will get thick.  Add potatoes and toss well to coat.  Now you have two choices: you can put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 35 minutes, or put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes or over indirect heat for 35 - 40 minutes, stirring occasionally.   Remove from pan and serve.

Green Beans with Butter and Pine Nuts         Preparation and cooking time: 20 minutes
  I like the flavor pine nuts add, just sprinkling a few on a vegetable or salad can turn a plain dish into something a little more special.  Quickly sautéing them in butter adds a light toasting.

6oz (180gr) green beans
1 1/2 tbs butter
1 tbs pine nuts
Salt and pepper to taste

Put an inch of water in the bottom of your steamer and bring to a boil, covered.  Top and tail beans... cut off the ends.  Cut into 1 1/2 inch lengths (4cm) or leave whole.  Add beans to steamer when water is boiling.  Cover and steam for 10 minutes.  Uncover and taste a bean.  If not done leave in for another 1 - 2 minutes.  If done, remove beans and spread on a plate to cool slightly and stop cooking.
Heat medium nonstick skillet over medium heat.  Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.  Add butter and beans.  Heat through.  Add salt and pepper to taste and serve.

Cooking Schedule: 30 minutes plus 5 minutes earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl
, medium bowl, grill pan, saucepan
with steamer basket, lid, medium skillet, marinating
dish, barbecue grill, grill basket /mat

Earlier in the day:
Make marinade, spoon over chops
Cover and refrigerate, 1 - 8 hours
Dinner time:
Turn on/light barbecue grill
Mix sauce for potatoes

Cut potatoes, add to sauce, stir, cook
     Pause while potatoes start cooking
Stir potatoes
Heat water in steamer for beans
Top and tail beans, add to steamer, cook
Stir potatoes
Remove beans, cool on plate
Grill chops
Roast pine nuts
Turn chops
Add butter, beans to pine nuts, finish
Remove chops, potatoes

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