Main Course Menu Plan: Week 5  Winter I

Day 1: Balsamic Glazed Baked Salmon

Total time: 25 minutes 
     The honey-vinegar makes a lovely glaze with a hint of hot from the mustard.

Balsamic Glazed Baked Salmon Ingredients:


Day 2: Coq au Vin

Total time: 1 hour 30 minutes plus marinating
     Chicken in red wine.  Traditionally this would use a rooster (rather than a hen) and cook for several hours (as the coq would tend to be a tough old bird - but full of flavor).  Without the skin the flavors get deeper into the meat and we eliminate a lot of the fat. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this.  Not expensive, but drinkable. Do not use 'cooking wine'.  The secret to this dish is the cocoa - it gives an amazing richness and depth of flavor.

Coq au Vin Ingredients:


Day 3: Split Pea Soup

Total time: 1 hour 30 minutes 
   Traditionally made with a ham bone or ham hock, I made this with a slab of local, dry-cured ham.  Regular baked ham would work as well.  This will make 4 servings.

Split Pea Soup Ingredients:


Day 4: Coq au Vin Pasta

Total time: 25 minutes 
     This is an easy use of leftovers: just cut, combine and heat! 

Coq au Vin Pasta Ingredients:


Note:  if you don't have enough sauce add a bit of chicken stock and 1 - 2 tbs tomato paste to skillet.

Day 5:  Beef Patties with Caramelized Onions

Total time: 35 minutes 
    We use 10oz and make 2 nice burgers.  If you want more meat just increase everything else (not the caramelized onions) proportionately. 

Beef Patties with Caramelized Onions  Ingredients:


Day 6: Pork Chops with Mushroom Pan Sauce

Total time: 35 minutes
     Braised pork chops, with a simple pan sauce of mushrooms, onions and chili powder. 

Pork Chops with Mushroom Pan Sauce Ingredients:


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