Weekly Main Course Recipes:  July 26, 2013

One:  Grilled Barbecued Tuna                                    Preparation and cooking time:  30 minutes
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).  Regular tuna we normally have medium.  We cook a 1 inch (2.5cm) thick piece for 10 minutes on hot charcoal, indirect heat, cover closed.

2 tuna steaks, 6oz (180gr) each  
2 tbs soy sauce
2 tbs orange marmalade
2 tbs ketchup
1 tbs olive oil
1/4 tsp ginger
1/2 tsp rosemary
1/4 tsp garlic powder

Mix all ingredients for sauce and spoon over tuna. Allow to marinate for 10 - 15 minutes. 
To cook: Place on barbecue and spoon any remaining sauce on top.  Cook, with the cover partially or fully closed, without turning, for 8 - 15 minutes, depending on how you want it done. 
Could also be roasted, 400F (200C) for about the same amount of time.

Note:  A grill basket, skillet or mat makes working with fish easier.

Two:   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.

Three:   Rubbed Pork Tenderloin                         Preparation and cooking time:  30 minutes
    A spicy rub followed by a slightly spicy basting sauce adds a lot of flavor to a simple pork tenderloin.

12oz (360gr) pork tenderloin
1/2 chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp powdered ginger
2 tbs ketchup
2 tbs red wine vinegar
2 tbs Worcestershire sauce
2 tbs olive oil

Mix all ingredients for rub and rub on pork. Put pork on barbecue grill or in 400F oven for 25 - 30 minutes.  Turn occasionally to brown on all sides. 
Baste pork with sauce starting after it's been cooking 15 minutes. Baste 2 - 3 times. 
When you think pork is done slice into middle to check.  Slightly pink is is perfect. Remove, slice and serve. 

Four:  Grilled Citrus Chicken                                      Preparation and cooking time:  25 minutes
     This has a definite citrus flavor, the tart of lemon tempered by the orange marmalade and rounded out with the tomato in the ketchup.

2 boneless, skinless chicken breasts
3 tbs orange marmalade
2 tbs lemon juice
2 tbs ketchup
2 tbs oil

Mix all ingredients for marinade well with a whisk. Spoon over chicken breasts and let marinate for 10 minutes or longer.  Either cook 10 - 15 minutes on barbecue grill or under broiler (4 inches ) for 6 - 8 minutes a side.  They should be nicely browned and juices should run clear when pierced with a knife.

Five:  Grilled Teriyaki Burgers                             Preparation and cooking time:  25 minutes
   These could be made with ground turkey or chicken as well.  The addition of the onions, bread crumbs, ketchup and Teriyaki keeps them moist and flavorful.  I normally make 3 patties and serve 1 1/2 each. 

12oz ground beef (360gr mince)
1 tsp olive oil
1/2 rib celery - about 1/4 cup 
1/4 large onion - about 1/4 cup
1 clove garlic
1/2 tsp ground ginger
2 tbs breadcrumbs
1 1/2 tbs Teriyaki sauce or Soy sauce
1 tbs ketchup

Finely chop onion, celery and mince garlic.  Heat oil in a medium non-stick skillet over medium heat.   Add garlic, celery, onion and sauté until onion is transparent. Remove from heat and put into a large bowl.  Add Teriyaki or soy, ketchup, breadcrumbs and ginger.  Mix well.  Add beef and mix, hands work best.  Shape into 3 or 4 patties.  Oil hinged basket.  Place patties in basket and cook on barbecue grill over direct heat for 4 - 5 minutes per side.  Or cook directly on barbecue grill.  Or sauté in nonstick skillet for same amount of time.   Remove and serve. 

Six:   Chicken and Grilled Pepper Pasta Salad        Preparation, cooking time: 25 minutes
Grilled chicken and grilled or sautéed vegetables put a new twist on the old 'macaroni' or pasta salads of my childhood. Serve the chicken cut in chunks, mixed with the salad or sliced and served on top.

2 chicken breasts, boneless, skinless
1 tbs Worcestershire sauce
3 tbs red wine vinegar
3 tbs olive oil
1 red pepper
1 onion
1 tsp olive oil
1 carrot
2 ribs celery
1 medium tomato
2 tbs fresh, snipped basil
2 tbs fresh snipped chives
1 1/4 cup pasta, penne, fusilli
Creamy Yogurt Dressing:
4oz (125gr) Greek or plain yogurt
1 tbs Dijon-style mustard
1 tbs lemon juice
1 tbs mayonnaise
2 tbs salad olive oil

Pasta: Cook pasta according to package directions.  When done, drain, rinse in cold water, drain well and put into large pasta bowl. 
Chicken: In small bowl whisk together Worcestershire, vinegar and oil.  Put chicken breasts in glass baking dish and pour marinade over.  Let marinate for 10 minutes. Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting when you turn them with any leftover marinade. 
OR sauté in nonstick skillet for 8 - 10 minutes per side until nicely browned and done, basting with marinade.   When done, remove and slice.
Grilled vegetables: Slice peppers into long strips, then cut strips in half.  Slice onion.  Toss onion and pepper with oil and cook in grill pan on barbecue for 10 minutes, until crisp tender. 
sauté briefly over high heat  until starting to brown but still crisp.  Remove from heat and put into pasta bowl. 
The rest: Slice the carrot into paper thin strips using the vegetable peeler (hold onto to carrot and slice one half down to a thin stick. Holding on to the 'stick' slice the other half.  Eat the stick).  Slice celery thinly, at an angle to get pretty slices.  Cut tomato into chunks.  Snip herbs. 
Creamy Yogurt Dressing: Put yogurt, mustard, lemon and mayo into a bowl and whisk together.  Add the olive oil, 1 tbs at a time, and whisk.
For salad:  Put vegetables and herbs into bowl with pasta.  Add dressing and mix well.  Add chicken slices and toss gently to combine.... Or not.   Serve.

Suggested menus:

One:  Greek Olive and Feta Frittatas
Grilled Barbecued Tuna
Couscous Feta Pilaf
Sautéed Courgette (Zucchini) with Balsamic Vinegar
  Grilled Courgette (Zucchini) Salad
Barbecued Veal Chops
Potatoes with Dijon and Rosemary
Green Beans with Butter and Pine Nuts
Three:  Rubbed Pork Tenderloin
Oriental Pasta Salad
Four:     Grilled Citrus Chicken
Oriental Pasta Salad
Five:  Teriyaki Burgers
Grilled Spicy Sweet Potatoes
Sautéed Courgette (Zucchini) with Feta and Olives
Six:  Chicken and Grilled Pepper Pasta Salad
Sliced Tomatoes

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