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Main Course Menu Plan: Week 8 Summer I
Day 1: Grilled Scallops on Avocado Sauce
Total time: 20 minutes
With the sweet scallops and creamy avocado, this is a rich dish.... I served fewer scallops than usual. Use a grill pan or basket for easy handling and be careful not to overcook.
Ingredients:
- 10oz (300gr) sea scallops (large scallops) substitute shrimp or firm white fish
- 1/2 tsp cumin
- 1 tbs lime juice
- 2 tbs oil
- Avocado Sauce:
- 1 small avocado
- 3 tbs Greek or plain yogurt
- 2 tbs lime juice
- 1/4 cup chicken stock
- 3 tbs snipped chives
Instructions:
- Mix oil, cumin and lime juice.
- Add scallops and stir to coat.
- Avocado Sauce:
- Purée avocado, yogurt, lime juice and chicken stock in a blender until smooth.
- Stir in chives.
- Grill scallops over direct heat 3 - 5 minutes per side, just until they are opaque.
- Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
- To serve: Divide Avocado Sauce and spoon onto 2 plates. Arrange scallops on Sauce and serve.
Day 2: Smoked, Stuffed Pork Tenderloin
Total time: 40 minutes
The pork is lightly smoked, using a regular grill (either charcoal or gas) rather than a proper smoker. The pink color is a result of the smoking.
Ingredients:
- 14oz (420gr) pork tenderloin
- 1 tbs chopped capers
- 1 tbs chopped dry-cured Greek olives
- 1 tbs whole grain mustard
- 1/2 tsp paprika
- Basting Sauce:
- 2 tbs molasses
- 1 tbs soy
- 1 tbs Balsamic vinegar
- wood chips we used apple See Barbecue Grills for more info
- Weber-type kettle barbecue with charcoal or Gas Grill
Instructions:
- Put wood chips in water to soak.
- Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
- Gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Cook pork over indirect heat with the grill cover closed and vented or propped open an inch or so.
- The pork: Carefully slice the pork tenderloin in half the long way, almost all the way through. Leave about 1/3" (1cm).
- Open it flat, like a book.
- Spread the mustard on 1 side.
- Sprinkle the paprika, olives and capers on the mustard.
- Close the pork and tie securely with kitchen string.
- Mix the basting sauce
- Smoke for 30 minutes.
- Baste once when you put it on the grill, once when you open the grill after 15 minutes to add wood chips and once when you take it off.
- Remove pork and let rest 5 minutes.
- Remove string, slice and serve.
Note: You could also roast in the oven for 25 minutes, 400F (200C).
Day 3: Simple Grilled Burgers
Total time: 30 minutes
I used beef but these would be equally good with ground turkey or chicken. If using poultry I would use white wine. The crumbs, wine, etc. add a bit of moistness and a whole lot of flavor!
Ingredients:
- 12oz (360gr) ground beef ( mince)
- 2 tbs breadcrumbs
- 1 tbs red wine or stock
- 1 1/2 tbs ketchup
- 2 tsp Dijon-style mustard
- 1/2 tsp garlic powder
Instructions:
- Put all ingredients into a large bowl and mix well.
- Shape into 3 or 4 patties.
- Cook on barbecue grill over direct heat for 4 - 5 minutes per side.
- Or sauté in nonstick skillet for same amount of time.
- Remove and serve.
Day 4: Lentil and Sausage Pasta with Avocado Sauce, garnished with Zucchini
Total time: 30 minutes
Not quite a hot pasta dish; not quite a pasta salad. But chock-a-block with vegetables and flavor. Can easily be made vegetarian: eliminate the sausages and add more zucchini, lentils (cooked in water) or tofu.
Ingredients:
- 1 cup cooked lentils I used Lentils du Puy, (1/3 cup lentils cooked in 1 cup water or stock)
- 1 1/4 cup (4.2oz, 125gr) pasta, penne
- 1 small avocado
- 1 tbs lemon juice
- 1/2 carton goat cheese, 1/3 cup (2.5oz, 75gr) half of Chevraux, Chavrie (the little round cardboard container, 5oz (150gr)
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh parsley
- 1 tbs snipped fresh chives
- 4 - 6 sausages, depending on size, 8oz (240gr) total weight
- 1 small zucchini or yellow squash (courgette)
- 1 tbs olive oil
Instructions:
- Cook pasta according to package directions.
- If cooking lentils:
- Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
- Cook the lentils in water and/or stock, about 25 minutes / according to package directions or until done. When done, remove from heat and drain if needed.
- Avocado sauce:
- Cut avocado and remove pit. Put both halves of the avocado into a small bowl.
- Add lemon juice and mash with a fork or potato masher.
- When well mashed add goat cheese and mash together.
- Zucchini:
- Slice into 1/2" (1.25cm) thick slices.
- Heat oil in a nonstick skillet over medium heat. The skillet needs to be large enough to hold all of the slices flat. Add zucchini slices and fry 8 - 12 minutes.
- Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it. If not, fry some more; if yes turn and fry the other side. The other side won't take quite as long.
- When they are done the slices will have nice, browned patches on both sides and be tender.
- Sausages:
- Cook on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time).
- To finish:
- When pasta is done put it into a large bowl with lentils and herbs.
- Add mashed avocado/chevre and toss well to combine.
- When sausages are done, remove and slice in 1 inch (2.5cm) lengths.
- Add to pasta and toss well to combine.
- Lay zucchini slices on top and serve.
Day 5: Spicy Teriyaki Chicken Breasts
Total time: 25 minutes
Using a hot mustard with the Teriyaki sauce gives these chicken breasts an intense flavor. Poke the breasts with a fork to let the marinade seep deeper into the chicken.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 tbs Dijon-style or spicy brown mustard
- 3 tbs Teriyaki sauce
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
Instructions:
- Mix all ingredients except chicken in a small bowl.
- Pour over the chicken and let marinate for 10 - 15 minutes.
- When ready, cook on barbecue grill for 10 - 12 minutes, turning once or under broiler for same amount of time or sauté in nonstick skillet for 12 - 15 minutes; in all cases cook until done.
- Remove chicken, slice nicely (if you want... or not) and serve.
Day 6: Barbecued Turkey Cutlets
Total time: 25 minutes
Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops. They should be about 1/4 inch (.6cm) thick. Because they are so thin they take well to marinades and cook quickly, without drying out.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total weight (360gr)
- 2 tbs ketchup
- 2 tbs cider vinegar
- 1 tbs Dijon-style mustard
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tbs olive oil
Instructions:
- Mix all ingredients except turkey.
- Spoon over turkey and let marinate for 10 minutes.
- Remove from marinade and cook on barbecue grill for 3 - 5 minutes per side or until done.
- OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
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