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This week on the Menu we have:

swordfish
Grilled Swordfish with Olive Shallot Relish

pork loin
Grilled Ginger Rosemary Pork Loin

chard tart
Pork, Chard and Mushroom Quiche

chicken ginger bbq
Grilled Chicken with Ginger Barbecue Sauce

nicoise pasta
Niçoise Pasta Salad

tariyaki salad
Chicken Teriyaki Barley Salad

 

Weekly Main Course Recipes:  August 23, 2013

One:  Grilled Swordfish, Olive Shallot Relish           Preparation, cooking time: 20 minutes
   
You can use any fish suitable for grilling - tuna, swordfish, halibut, snapper.  They would all pair well with the olive sauce.  If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center.  Any leftover Olive Sauce and be used with other grilled meats or simply eaten with savory biscuits.

2 swordfish or other fish steaks or filets, 6oz each (180gr each)
1 tbs olive oil
2 tsp Herbes de Provence
Warm Olive Relish:
2 medium shallots
2 cloves garlic
1 tsp Herbes de Provence
1 tsp fennel seeds
3 tbs chopped Kalamata or dry Greek olives
3 tbs chopped green olives
1 tbs olive oil
1 tbs lemon juice
4 tbs white wine

Brush fish lightly with olive oil and sprinkle with herbs.  Put fish in a grill basket or cook on a grill pan, particularly if the fish is thinner filets.  Cook on barbecue grill for 2 - 6 minutes per side, depending on thickness and grade of fish.  Walleye or snapper will become opaque when done.  Good tuna or swordfish you just want to brown the outside quickly.  When done, put on a small platter, spoon some Olive Sauce on and serve, remaining sauce on the side. 
Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. 
Note 2:  I threw a few wood chips on the grill for a slightly smoky flavor - thus the darker surface color.

Olive and Shallot Relish: Mince shallots and garlic.  Heat oil in small nonstick skillet.  Add shallots, garlic and sauté until tender, about 5 minutes.  Add fennel seeds, herbs and sauté 1 minute longer.  Add olives, lemon and wine.  Bring to a boil, reduce heat and simmer 1 minute.  Remove from heat, put into a small serving bowl.  Cover to keep warm until ready to use.

Two:  Barbecued Ginger-Rosemary Roast Pork  Preparation, 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

1 cup (8oz, 240gr) tomato sauce
2 tbs molasses
2 tbs cider vinegar or other vinegar
1 - 2 tsp dry mustard    try 2 tsp, taste after heating, add more if you like
1 - 2 tsp ground ginger  try 2 tsp, taste after heating, add more if you like
1 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.

Three:   Pork, Chard and Mushroom Quiche     Preparation and cooking time: 60 minutes
   The chard is quickly sautéed, mainly to help it fit into the quiche dish.  You can use sautéed chicken breasts, leftover pork; chevre or Brie.  This is a very flexible recipe.

1/2 cup quick-cooking brown rice    substitute Basmati
1 cup (8oz, 240ml) chicken stock
1 egg
1/4 cup (1oz, 30gr) shredded cheese, any flavor   it helps to bind the crust
8oz (240gr) sliced pork
7oz (210gr) chard
4oz (120gr) mushrooms
4oz (120gr) goat cheese    or other strong, soft cheese
1 tsp oregano
2 tsp olive oil, plus a bit for the dish
3 eggs
1 cup (8oz, 240ml) milk

The Crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10" (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 8 minutes. Remove.
The Filling:   Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
Heat oil in a large skillet.  Add the chard to the skillet and sauté until wilted and tender, about 7 minutes.  Remove from heat.
Clean and slice mushrooms. Slice cheese 1/4" thick.  Slice pork.  Whisk eggs and milk together.
To assemble: Lay the mushrooms on the crust,  Top with the sliced pork, the cheese and the chard.  Sprinkle with oregano.   Pour the egg mixture over all and bake for 30 - 40 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.

Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.

Four:  Chicken Breasts, Ginger Barbecue Sauce   Preparation, cooking time: 30 minutes
     When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced.  Thinly sliced, at an angle, it seems to be more succulent.  Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)

2 chicken breasts, boneless, skinless
2 tbs olive oil
1 tbs sherry vinegar
1 tbs Worcestershire sauce
1 tbs lemon juice
Ginger Barbecue Sauce 

In a small bowl whisk together Worcestershire, vinegar, lemon juice and oil.  Put chicken breasts in glass baking dish and pour marinade over.  Let marinate for 10 - 20 minutes or up to 2 hours. Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with Barbecue Sauce. 
OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce.  Serve with sauce on the side.

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.

Five:  Niçoise Pasta Salad                                           Preparation and cooking time:   25 minutes
   Traditionally (besides being served on lettuce) this should have the small, black Niçoise olives but I use the dry-cured Greek - because I didn't want to bother pitting the small ones.  Get the best canned tuna you can find.  Salade Niçoise always uses canned, never fresh.  The pasta takes the place of the potatoes.  

6oz (180gr) green beans
1/2 cup (3oz, 90gr) cherry tomatoes
1/2 yellow or orange bell pepper  or any color you like
9oz (270gr) canned tuna
2 eggs, hard cooked
1/2 cup black or green olives, (or both) pitted and halved  I used dry-cured Greek black
2 tbs fresh snipped chives     Substitute 2 tsp dried
1 1/4 cups (5oz) pasta - bite-size.. shells, penne, farfalle, fusilli
4 anchovy fillets  optional

Vinaigrette:
1/4 cup salad olive oil
2 tbs tarragon white wine vinegar
1 tbs Dijon-style mustard
1 tbs lemon juice
1 tbs fresh tarragon   Substitute 2 tsp dried
2 tbs snipped chives  Substitute 2 tsp dried

Boil eggs
Cook pasta according to package directions. 
Top and tail beans and cut in half.  Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.  Add beans and blanch for 3 minutes.  Drain and rinse with cold water. 
To make vinaigrette: Whisk vinegar, mustard and lemon juice.  Slowly add oil, whisking until it emulsifies.   Add tarragon, chives, stir and put into a large salad bowl. 
The Salad: Add beans to vinaigrette.  Cut tomatoes in half and add to vinaigrette.  Clean pepper by cutting in half and discarding seeds.  Slice half of the pepper and add to vinaigrette.  Snip chives and add.  Cut olives in half and add (you get the picture.. - stir gently after each addition.).  Drain tuna, and add. 
When pasta is cooked, drain and add to mix in salad bowl.  Toss lightly to combine.  Quarter eggs and arrange on top.  Garnish with anchovies, if desired, and serve.

Six:   Teriyaki Chicken and Barley Salad             Preparation and cooking time:  25 minutes
      Grilling the chicken breasts adds lots of flavor to this hearty salad. 

2 chicken breasts, boneless, skinless
3 tbs Teriyaki sauce or marinade
2/3 cup (3oz, 90gr) barley, quick cooking
1 1/3 cups (11oz, 330gr) chicken stock
15oz (450gr) red kidney beans
1/2 green bell pepper  or any other color
1/2 cup green olives, 12 - 16
1 - 2 tomatoes
2 tbs fresh basil
2 tbs fresh, snipped chives
Teriyaki Vinaigrette:
1 tbs Dijon-style mustard
1 tbs Balsamic vinegar
1 tbs Teriyaki sauce or marinade
2 tbs salad olive oil

The chicken:  Spoon the Teriyaki sauce over the chicken breasts and set aside to marinate for a few minutes.  When ready, cook on barbecue grill for 10 - 12 minutes, turning once or under broiler for same amount of time or sauté in non-stick skillet for 12 - 15 minutes, until done. 
The barley:  Cook barley in chicken stock according to package directions. 
The rest:  Open, drain and rinse beans.  Chop green pepper. Cut tomatoes into slices, then quarters.  Slice olives in half. Snip herbs.  Make vinaigrette. 
Teriyaki Vinaigrette: Whisk mustard, vinegar and Teriyaki together in a small bowl.  Drizzle in olive oil, whisking constantly, until thickened.
To finish:  Slice chicken breasts.  Fluff barley, drain if needed. Combine all ingredients in a large bowl.  Add vinaigrette, stir gently to combine and serve.

Suggested menus:

One:  Summer Herb and Tomato Soup
Swordfish with Olive Shallot Relish
Lentils with Chickpeas
Simple Couscous
Two:
  Mushrooms, Stuffed with Bacon and Tomato
Grilled Ginger Rosemary Pork Loin
Barbecue Oven Crisps
Tomato Zucchini (Courgette) Gratin
Three:  Pork, Chard and Mushroom Quiche
Tomato Salad
Four:   Grilled Chicken with Ginger Barbecue Sauce
Basmati with Fresh Herbs
Tomato Zucchini Gratin
Five:  Niçoise Pasta Salad
Six:  Chicken Teriyaki Barley Salad

Shopping List for This Week