Weekly Main Course Recipes:  July 19, 2013

One:  Grilled Lemon Shrimp (Prawns)              Preparation and cooking time:  15 minutes
    Use a grill pan (it's like a mesh skillet) or a mat for these, if possible.  Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn.  We don't want them falling through the grill.

10oz (300gr) large shrimp (prawns), cleaned
1 tsp garlic powder
2 cloves garlic
3 tsp sweet paprika (smoked if you can find it)
2 tbs butter
2 tbs lemon juice   juice from 1/2 lemon
Olive oil for coating pan

Clean shrimp if needed, if not just rinse and let drain.  Mix 1 tsp garlic powder and 2 tsp paprika in a small bowl. Add shrimp and toss to coat. 
To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil.  To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque.  When done, remove from heat, toss with butter sauce and serve.
Butter sauce: Mince garlic.  Melt butter in small pan.  Add garlic, 1 tsp paprika and sauté until garlic is tender, 2 - 3 minutes.  Add lemon juice and whisk lightly to combine.

Two:   Barbecued Cornish Games Hens (Poussin... little chickens)              Time: 60 minutes
    If you get one, larger bird, you can cut it in half to cook faster (serving will be easy) or leave whole and add 10 - 15 minutes cooking time.   

2 Cornish game hens or poussin (little chickens), about 16oz (500gr) each
1 tbs olive oil
1 tsp paprika
1/2 tsp cumin
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp finely ground black pepper

Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping.  Rub birds with olive oil. Mix dry ingredients and sprinkle on hens.
Cook hens on barbecue grill over indirect heat for 45 - 60 minutes or until done.  Chicken is done at 160F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.  During last 20 minutes of cooking baste with Barbecue Basting Sauce 2 or 3 times. 
When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy), additional Barbecue Sauce on the side.
Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done.  If baking start basting immediately. 

Barbecue Sauce

1/2 cup (4oz, 120ml) ketchup
1 cup (8oz, 240ml) tomato sauce
3 tbs red wine vinegar
2 tbs molasses
2 tbs Dijon-style mustard
1 tbs Worcestershire sauce
2 tsp soy sauce
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/4 cup (2oz, 60ml) chicken stock

Mix all ingredients except stock, in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 5 minutes, remove from heat and use as needed.  Sauce will keep for a week in the refrigerator.
For Basting Sauce:  Remove 1/3 cup Barbecue Sauce.  Thin with 1/4 cup chicken stock.

Three:   Inside-Out Burgers                                 Preparation and cooking time:  20 minutes
    The cheese and tomato are on the inside.  The cheese melts (barely) but the tomato stays firm.  Serve with or without buns.

12oz (360gr) ground beef ( mince)
1 medium - large tomato
4 slices fresh mozzarella, or other soft cheese
4 large or 8 smaller basil leaves

Cut 4 slices of tomato.  Divide meat into 8 portions.  Shape 4 thin patties about the size of the tomato slices. Place 1 tomato slice, 1 slice of mozzarella and 1 or 2 basil leaves on each patty.  Shape 4 more thin patties and place on top.  Oil hinged basket.  Place patties in basket and secure.  Cook on barbecue grill over direct heat for 3 - 4 minutes per side. 

Four:  Easy Barbecued Pork Chops                 Preparation and cooking time:  30 minutes
    More than a simple marinade, but not quite a barbecue sauce.  Finish with leftover or commercial Barbecue Sauce.

2 - 4 pork chops, depending on size, 12oz (360gr) for boneless  
2 tbs ketchup
1 tbs oil
1 tbs red wine vinegar
1 tbs Dijon-style mustard
2 tsp soy sauce
1 tsp chili powder

Mix ketchup, oil, vinegar, mustard, soy sauce and chili powder,  Spoon over chops and let marinate 10 minutes.
Cook on barbecue grill for 5 - 8 minutes per side or until done.  Should be slightly pink in the center when done - take a peak (techniques). Finish with a bit of Barbecue Sauce and serve with Barbecue Sauce on the side.
Or fry in nonstick skillet over medium-high heat the same amount of time.  Serve.

Five:  Ham, Green Bean, Cherry Tomato Pasta Salad                 Time: 25 minutes
    I love cold ham in salads of any type and beans with basil is always a hit.  Here, it all comes together with a lower fat/calorie dressing of half mayonnaise and half Greek Yogurt. 

1 1/4 cups pasta, bite-size - fusilli, rigatoni, penne
1 tbs salad olive oil
10oz (300gr) deli-style (baked) ham
6oz (180gr) green beans
1/2 cup (3oz, 90gr) cherry tomatoes
1/4 cup (2oz, 60gr) mayonnaise
1/4 cup (2oz, 60gr) plain or Greek yogurt
1 tbs Dijon-style mustard
1 tbs lemon juice
2 tbs fresh chives, snipped
2 tbs fresh basil, snipped

Cook pasta according to package directions, drain, rinse in cold water and toss with olive oil. 
Top and tail beans, cut into 1 inch lengths. Fill a medium saucepan 2/3 full of water and bring to boiling over high heat.  Add beans and blanch for 3 minutes.  While the beans cook fill a large bowl or pan 3/4 full of cold water.  When the beans are done, drain and dump into the cold water.  Swirl around until cool then drain and set aside.  
Snip herbs.  Cut cherry tomatoes in half.  Cut ham into inch squares (or cubes depending on how thick) - or larger if you prefer. 
In small bowl whisk mayonnaise, yogurt, mustard and lemon juice.  Put pasta, ham, beans, herbs and tomatoes in large salad bowl.  Add mayonnaise dressing and toss lightly to combine - a tongs works well.   Serve.

Six:   Barbecued Chicken Breasts                            Preparation and cooking time:  30 minutes
   A quick, savory marinade and a spicy barbecue sauce to finish makes these chicken breasts perfect for a summer dinner. Save a bit of barbecue sauce to pour over just before serving.

2 chicken breasts, boneless, skinless
1 tbs Worcestershire sauce
1 tbs red wine vinegar
2 tbs olive oil
1/3 tsp garlic powder
1/2 tsp chili powder
Barbecue Sauce, leftover

In small bowl whisk together Worcestershire, vinegar, oil, garlic and chili powder.  Put chicken breasts in a glass baking dish and pour marinade over.  Let marinate for 10 - 15 minutes.  Cook on barbecue grill for 7 - 9 minutes per side or until done (test - take a peak), basting with barbecue sauce.  OR sauté in nonstick skillet for 8 - 10 minutes per side until nicely browned and done.  Serve with remaining barbecue sauce on the side.

Suggested menus:

One:  Lentil and Herb Salad
Grilled Lemon Shrimp
Quinoa Pilaf
Green Beans with Prosciutto
Two:  Melon and Ham
Barbecued Cornish Hens
Creamy Caper and Roasted Potato Salad
Sautéed Courgette Slices
Three:  Inside-Out Burgers
Quinoa and Lentil Salad
Fresh Peach and Berry Salad
Four:     Easy Barbecued Pork Chops
Potato and Carrot Packets
Five:  Ham, Green Bean and Cherry Tomato Salad
Six:  Barbecued Chicken Breast
Oriental Brown Rice and Courgette (Zucchini) Salad

Shopping List for This Week 

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: