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Menu Plan for Summer I: Week 13, Saturday
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Daily Recipes:
Tomatoes Stuffed with Prosciutto and Basil
Barbecued Stuffed Pork Loin
Pesto Potato Gratin
Sautéed Chard with Browned Onions
Cooking time: 70 minutes for menu Cooking schedule: see below for instructions
Typical fall cooking, using both the oven and the barbecue grill. Both pork and potatoes are for 2 meals. We have to take advantage of the tomatoes in season.
Tomatoes Stuffed with Prosciutto and Basil
Total time: 30 minutes
A little bit of good Prosciutto imparts a lot of flavor to this easy first course. You could substitute crisp, crumbled, fried bacon or chopped regular ham.
Ingredients:
- 2 ripe, garden fresh tomatoes
- 1 slice ham - Prosciutto, Bayonne
- 2 tbs snipped fresh basil
- 1 tbs snipped fresh chives
- 2 tbs dried bread crumbs
- 3 tbs shredded cheese
- whole basil leaves to garnish and olives if you have some in the fridge
Instructions:
- Slice the tops off of the tomatoes and scoop out the center, about an inch (2.5cm) deep.
- Chop the ham.
- Snip the herbs.
- Combine the ham, herbs and bread crumbs.
- Spoon the mixture into tomatoes, pressing it down to fit.
- Divide the cheese and place on top of each tomato.
- Put onto a baking sheet and bake at 400F (200C) for 15 - 20 minutes, until tomatoes are hot and cheese starts to brown.
- Remove and serve, garnished with whole basil leaves.
Barbecued Stuffed Pork Loin
Total time: 60 minutes with 10 earlier
This is marinated for a few hours in a cross between a brine and a classic pork rib sauce. I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest). There is enough pork for two meals. Be sure to save any leftover sauce for the leftover pork!
Ingredients:
- 1 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
- 1/2 cup (4oz, 120ml) tomato sauce
- 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
Instructions:
- 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:
- Finely chop mushrooms and Prosciutto.
- Mix mushrooms, Prosciutto and bread crumbs in a small bowl.
- Add 3 tbs of marinade and mix well.
- Remove pork from marinade, reserving marinade, and let drain a bit.
- 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.
- Or: 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 it's still slightly pink in the center - slice and 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.
- To make barbecue sauce:
- Put reserved marinade in a small saucepan and bring to a boil. Boil for 5 minutes.
- 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.
Pesto Potato Gratin
Total time: 60 minutes
Simple ingredients but complex tastes. We tend to think of pesto as something for cold or barely warm dishes but it mellows and permeates the potatoes in this, slightly cheesy, gratin. I used a cheese called Mimolette, but Colby or mild Cheddar would be good. This makes enough for 2 meals.
Ingredients:
- 4 medium potatoes, 20oz (600gr)
- 3 tbs pesto
- 3oz (90gr) Colby cheese
- 1/4 cup chicken stock
- 1 tsp oil
Instructions:
- Thinly slice potatoes and cheese.
- Spread half of the potatoes in the bottom of an oiled baking dish, mine was 9" square (22cm)
- Spread half of the pesto over the potatoes and top with half of the cheese.
- Repeat layers.
- Pour the chicken stock over the top.
- Cove with foil or a lid and bake, 400F (200C), for 45 minutes.
- Uncover and bake 15 minutes longer. Remove and serve.
Sautéed Chard with Browned Onions
Total time: 15 minutes
A simple dish of sweet onions and slightly bitter chard.
Ingredients:
- 6oz (180gr) chard or Swiss chard
- 1 medium onion
- 2 tsp olive oil
- 1 tsp butter
Instructions:
- 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, but keeping the stems separate.
- Slice the onion.
- Heat oil and butter in a large skillet. Add onion and sauté over medium heat until onion is nicely browned.
- Add the chard stems and sauté 5 minutes longer.
- Add the chard leaves and stir until the leaves soften and fit into the skillet.
- Reduce heat, cover and let cook until chard has wilted.
Cooking Schedule: 70 minutes plus 5 earlier |
Remove 1/3 cup for basting sauce |
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