Main Course Menu Plan: Week 5  Summer I

Day 1: Grilled Trout with Lemon Thyme and Lemon

Total time: 25 minutes  
    If you have a basket for the fish it will hold them together nicely.  If not, tie them with kitchen string.  

Grilled Trout with Lemon Thyme and Lemon Ingredients:


Note: I skinned each fish and took out the back bone, lemons and thyme before serving but it also makes a nice presentation served whole.

Day 2: Brined and Grilled Cornish Hens (Poussin, little chickens)

Total time: 60 minutes  plus 10 earlier
  The poussin that we get are very young chickens and weigh about 18oz (550gr) each.  They are perfect individual servings (with maybe a snack leftover).  If you get larger birds one may be enough; you could cut it in half before cooking, if you like. 

Brined and Grilled Cornish Hens Ingredients:


Day 3: Barbecued Pork Loin

Total time: 60 minutes
     The Grill Expert came up with the idea of having a very thin basting sauce to keep the pork moist... It worked. The pork is enough for 2 meals.

Barbecued Pork Loin Ingredients:


Day 4: Sweet and Sour Chicken Salad 

Total time: 25 minutes
    You can use bottled Sweet and Sour Sauce or my recipe - which makes just the right amount.  I usually use mushrooms raw in salads, but sometimes, as here, they are sautéed to absorb and blend the flavors.

Sweet and Sour Chicken Salad Ingredients:


Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.

Day 5:  Inside-Out Burgers

Total time: 20 minutes
    The cheese and tomato are on the inside.  The cheese melts (barely) but the tomato stays firm.  Serve with or without buns.

Inside-Out Burgers Ingredients:


Day 6: Grilled Chicken Breasts with Mustard Sauce 

Total time: 35 minutes
   Grilled chicken breasts finished with a warm mustard sauce; a little bit of heat for summer cooking.

Grilled Chicken Breasts with Mustard Sauce Ingredients:


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