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Main Course Menu Plan: Week 10 Summer I
Day 1: Pasta with Shrimp (Prawn) and Avocado Sauce
Total time: 25 minutes
The avocado makes a wonderful, creamy sauce for the pasta with only the 'good' fat. You can use heavy cream in place of the milk if you crave that richness, but I don't. It really doesn't need it! Grilling the shrimp adds another dimension to the dish, but you could just poach them quickly in a skillet in a 1/2 inch of water with a bit of lemon and pepper or use pre-cooked .
Ingredients:
- 12oz (360gr) large shrimp (prawns)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbs lemon juice
- 1 tbs olive oil
- pasta, 4oz (120gr) dry fettuccini, OR 1 1/4 cups dry bite size, such as farfalle
- 3 tbs salad olive oil
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tbs tarragon white wine vinegar
- 1 avocado
- 1/4 cup (2oz, 60ml) milk - or cream if you like, milk is on the shopping list
- 2 tbs chopped fresh chives.
Instructions:
- Cook pasta according to package directions. Drain and rinse lightly with cool water.
- Clean shrimp if necessary. If not, rinse and drain.
- Mix chili powder, garlic, lemon and olive oil in a bowl.
- Add shrimp and toss to coat.
- Cut avocado and remove pit (see techniques). Scoop it out of the shell and put it into your blender.
- Add chicken stock, vinegar and purée until smooth.
- Add oil and purée just until blended, then add milk and purée a few seconds more.
- Cook shrimp in a grill pan on the barbecue grill over medium heat for 3 - 4 minutes, until they start to curl and turn opaque. You could also sauté in a skillet in another tablespoon of olive oil. Either way, when done remove. It's not necessary to have them hot for this dish.
- To finish: Put pasta into a large bowl and add avocado sauce, shrimp and chives. Mix gently and serve.
Day 2: Grilled Sirloin with Madeira Sauce
Total time: 20 minutes plus marinating time
This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm) thick, and marinate 8 - 12 hours. The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2) You can also make more and serve the leftovers with pasta.
Ingredients:
- 1 steak, 1 - 1 1/2 inches thick (3 - 4cm), about 16oz (480gr) Sirloin, tip steak, strip steak
- Marinade:
- 1/3 cup (3oz, 90ml) red wine vinegar
- 1/4 cup (2oz, 60ml) ketchup
- 2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch dried cloves
- Madeira Sauce:
- 1/4 cup of reserved marinade
- 1/2 cup (4oz, 120ml) beef stock
- 1/3 cup (3oz, 90ml) Madeira you could substitute cream sherry, port or red wine
- 1 tbs cornstarch (maizena) dissolved in 1 tbs water
Instructions:
- Put steak in a deep dish - a baking dish or roasting pan works well.
- Mix all ingredients for marinade and pour over steak. Let marinate at room temperature for 30 minutes or refrigerate 3 - 5 hours (up to 24 for less tender cuts).
- Remove from marinade, reserving 1/4 cup marinade.
- Cook on barbecue grill over direct heat for 4 - 6 minutes per side, basting occasionally - or until done - 140 F for rare. Use thumb test, meat thermometer or by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Madeira Sauce:
- In small saucepan bring marinade, stock and Madeira to boil.
- Add half of the cornstarch mixture slowly and stir until thickened. Add the remaining half slowly if you would like the sauce thicker.
- To serve:
- Slice thinly and serve with Madeira sauce.
Day 3: Grilled Chicken Breasts Piccata
Total time: 30 minutes
Capers, tarragon and lemon add a wonderful flavor to chicken breasts. Marinated for just 15 minutes, cooked on the barbecue grill and finished with a lemon, tarragon, caper sauce, these boneless chicken breasts make a lovely gourmet summer dinner, worthy of dinner guests... or just you!
Ingredients:
- 2 chicken breasts, boneless, skinless
- 3 tbs capers (with liquid)
- 4 tbs fresh lemon juice, about 1 lemon
- 4 tbs olive oil
- 2 tsp fresh snipped tarragon substitute 1 tsp dried
Instructions:
- Chop 2 tbs capers.
- Squeeze the lemon and remove any pips.
- Put lemon juice and oil in a small bowl and whisk well to combine, it should get thick.
- Put 3 tbs of the lemon/oil mixture into a separate bowl for the sauce.
- To the remaining marinade add the chopped capers.
- Put chicken in a shallow dish, pour the marinade with the chopped capers over and let marinate for 15 minutes.
- Snip the tarragon and add it to the sauce (reserved 3 tbs of lemon/oil), set it aside.
- To cook: Remove the chicken from marinade, discarding the marinade, and cook on barbecue grill for 8 - 12 minutes per side depending on size, or until done, take a peak and see.
- Or can be sautéed in nonstick skillet over medium heat for the same time.
- Remove from heat, slice, drizzle the sauce over the top, sprinkle with remaining capers and serve.
Day 4: Grilled, Marinated Pork Chops
Total time: 25 minutes
The marinade adds a zesty flavor to the pork and helps keep them tender as they cook. Remember, slightly pink is okay, too done dries them out, and makes them rather tough.
Ingredients:
- 2 - 4 pork chops, 12oz total (360gr)
- Marinade:
- 2 tbs red wine vinegar
- 1 tbs Worcestershire sauce
- 1 tbs soy sauce
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp dry mustard
- 1 tbs olive oil
Instructions:
- Mix all ingredients for marinade.
- Spoon over chops and let marinate for 10 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes per side or until done.
- Baste both sides of chops with marinade once when turning. Slightly pink in the center is perfect. Take a peak (techniques) if needed.
- Or fry in nonstick skillet over medium-high heat the same amount of time.
Day 5: Cobb Pasta Salad
Total time: 25 minutes
This is not a traditional pasta salad. With lots of vegetables and big chunks of ham, cheese and egg, no one will mistake this for a small side dish. I didn't thoroughly cool the beans. As I wanted them to retain a bit of warmth I just rinsed lightly.
Ingredients:
- 8oz (240gr) ham or smoked turkey, thick slice get it at the deli counter
- 6oz (180gr) green beans I used flat, Italian or runner beans
- 2oz (60gr) cheese Cheddar, Colby
- 2 eggs, hard-boiled
- 1 avocado
- 1/2 orange bell pepper
- 1/2 cup (3oz, 90gr) cherry tomatoes
- 10 - 12 basil leaves
- 1 1/4 cups (4.2oz, 125gr) pasta, bite-size, fusilli, elbow
- White Balsamic Vinaigrette:
- 1 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 3 tbs salad olive oil
Instructions:
- Cook pasta according to package directions. When done, drain.
- Boil eggs.
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Bring a medium saucepan half full of water to a boil over high heat.
- Add beans and blanch for 4 minutes.
- Remove, drain, rinse with cold water and set aside.
- Slice pepper, about 1/4" thick (.5cm) then cut slices in half.
- Slice ham or turkey and cheese into large, bite-size chunks.
- Cut cherry tomatoes in half.
- Cut avocado into large chunks.
- When eggs are done, cool, peel and cut into chunks.
- Tear large basil leaves in half.
- Make vinaigrette:
- Whisk vinegar,and mustard.
- Slowly whisk in oil and whisk until it emulsifies.
- To assemble: Put drained pasta in a large bowl and add vinaigrette. Toss well to combine.
- Add ham, peppers, tomato and beans, toss well.
- Add cheese, egg, basil and avocado. Stir gently, just to combine.
- Serve.
Day 6: Grilled Turkey Teriyaki
Total time: 15 minutes
Turkey cutlets are great for a quick main course. Paired with a simple Teriyaki marinade, these can be ready in under 10 minutes.... But you have to let the barbecue grill warm up! Or just quickly sauté in a nonstick skillet.
Ingredients:
- 2 - 4 turkey cutlets, depending on size 12oz total (360gr)
- 2 - 3 tbs Teriyaki marinade
Instructions:
- This is very work intensive: Open bottle of Teriyaki marinade and pour some on the turkey cutlets. Set aside to marinate for a bit.
- When ready cook on barbecue grill for 2 - 3 minutes per side or under broiler for same amount of time or sauté in nonstick skillet for 3 - 5 minutes a side - in all cases cook until done.
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