Day 1: Grilled Tuna with Mustard Sauce
Total time: 15 minutes
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it's okay to eat raw). Regular tuna we normally have medium. If it gets to close to well done it tends to be dry. The Mustard Sauce adds a rich finish to the dish.
Ingredients:
- 2 tuna steaks, 6oz each (180gr each)
Substitute swordfish or halibut if you prefer
- 2 tsp snipped fresh tarragon substitute 1/2 tsp dried
- 1 tbs olive oil
- 1 tbs white wine
- 1 tsp white wine tarragon vinegar
- Mustard Sauce:
- 2 tbs white wine
- 2 tbs (1oz, 30ml) Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 1 tsp mustard seeds
- 1 tsp snipped fresh tarragon substitute 1/2 tsp dried
Instructions:
- Snip tarragon.
- Mix tarragon, oil, lemon juice and white wine. Spoon on to tuna and let marinate for 10 - 15 minutes.
- Remove tuna from marinade and cook on barbecue grill for 3 - 5 minutes per side (depending on thickness) for regular tuna, 1 - 3 minutes for ahi. Or until done to your liking.
- Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. Place tuna on a platter, spoon a bit of Mustard Sauce over and serve, remaining sauce on the side.
- Mustard Sauce:
- In small saucepan (or in micro) heat white wine, yogurt and mustards, stirring, just until hot and well combined.
- Stir in tarragon and allow to cool.
- Spoon over fish to serve.
Day 2: Grilled Pork Tenderloin with Ginger Barbecue Sauce
Total time: 35 minutes
Try not to overcook pork; slightly pink on the inside is now acceptable and keeps the meat moist and succulent. Put some of the barbecue sauce in a separate bowl to be used for basting and discard or cook any leftover basting sauce.
Ingredients:
- 1 pork tenderloin, about 14oz (420gr)
- 1 tbs paprika
- 1 tsp garlic powder
- 1/2 cup Ginger Barbecue Sauce
Instructions:
- Mix paprika and garlic powder. Rub over pork.
- Put pork on barbecue or in 400F (200C) oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
- Baste pork with barbecue sauce after 15 minutes. Baste 2 - 3 times. When you think pork is done slice into middle to check. It should be done to an internal temp of 145F (62C).
- Remove, slice about 1/2" (1.5cm) thick and serve, drizzling with any remaining barbecue sauce.
Ginger Barbecue Sauce Time: 10 minutes
Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long. Adding the full 2 tsp of mustard and ginger will make it a bit spicy/hot
Ingredients:
- 1 cup (8oz (240ml) tomato sauce
- 2 tbs molasses
- 2 tbs cider vinegar or other vinegar
- 1 - 2 tsp dry mustard try 1 tsp, taste after heating, add more if you like
- 1 - 2 tsp ground ginger try 1 tsp, taste after heating, add more if you like
- 1 tbs soy sauce
Instructions:
- Heat all ingredients in a small saucepan, whisking to combine.
- Bring to a simmer just long enough to combine all ingredients.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Day 3: Grilled Chicken Thighs
Total time: 40 minutes
We marinated the thighs while the grill heated, then made a basting sauce with the marinade. Leave the skin on for cooking, remove or not before eating.
Ingredients:
- 4 chicken thighs
- Marinade:
- 2 tbs lime or lemon juice fresh if you have it
- 1 tbs white Balsamic vinegar
- 2 tbs olive oil
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- Basting Sauce:
- reserved marinade
- 2 tbs ketchup
- 2 tsp soy sauce
- 1/2 tsp cumin
- 1/2 tsp paprika
Instructions:
- Chicken Thighs:
- Mix all ingredients for marinade, spoon over thighs and let marinate for 10 - 15 minutes.
- When ready to cook, remove thighs and reserve marinade.
- Cook thighs on barbecue grill for 25 minutes, turning once or twice.
- Basting Sauce:
- Heat reserved marinade in a small saucepan.
- Add ketchup, soy sauce, cumin, paprika and bring to a boil.
- Reduce heat and simmer 5 minutes.
- Start basting the thighs after 10 minutes and baste 2 - 3 times.
- They'll be done when they are nicely browned and the juices run clear when pierced with a knife.
Day 4: Giant Stuffed Burger
Total time: 35 minutes longer if using oven
You could make smaller burgers, but we like this big one. Cut into wedges, with cheese oozing out of the center.... Serve with or without extra ketchup.
Ingredients:
- 12oz (360gr) ground beef (mince)
- 1 onion
- 2 tsp olive oil
- 3 tbs dry bread crumbs
- 1 tbs ketchup
- 2 tsp soy sauce
- 1 tsp Dijon-style mustard
- 1/4 tsp garlic powder
- 2oz, (60gr) sliced or shredded cheese I use Colby
- If cooking on the barbecue: wire grill-basket or a mesh grill pan
- If cooking in the oven: baking sheet
Instructions:
- Chop onion and sauté in olive oil in nonstick skillet over medium-high heat until tender and starting to brown, about 7 minutes.
- Oil grill basket, mesh pan or baking sheet.
- Divide beef in half. On plates or waxed paper pat each half into a thin patty, 8 or 9 inches (20 - 23cm) in diameter.
- Put the 'bottom' patty in the grill basket, pan or on the baking sheet.
- Mix bread crumbs, ketchup, soy sauce, mustard and garlic powder and immediately spread over 1 patty to within 1/2 inch of edge.
- Spread fried onions on top of bread crumbs mixture and cheese on top of onions. (It gets rather 'high' but it works).
- Flatten the second patty a bit more and carefully put it on top and work the edges together with your fingers to seal.
- If using the barbecue, grill for 8 - 10 minutes over medium-high heat, carefully turn and grill another 8 - 10 or until done.
- If using oven, bake at 400F for 35 - 40 minutes or until done.
- Hint: When cheese starts oozing out of the edge I consider it done.
- Remove to platter, cut into wedges and serve.
Day 5:
Chicken Breasts with Ginger Barbecue Sauce
Total time: 30 minutes
When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced. Thinly sliced, at an angle, it seems to be more succulent. Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tbs olive oil
- 1 tbs sherry vinegar
- 1 tbs
Worcestershire sauce
- 1 tbs lemon juice
- Ginger Barbecue Sauce, leftover
Instructions:
- In small bowl whisk together Worcestershire, vinegar, lemon juice and oil.
- Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 10 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with Barbecue Sauce.
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce.
- Serve with sauce on the side.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Day 6: Pasta Salad with Ham, Peas and Celery
Total time: 25 minutes
I love creamy pasta salads - made with lots of mayonnaise. Unfortunately, my good sense tells me that it's not the most healthy way to enjoy summer. Using a bit of Greek or plain yogurt stretches the mayonnaise while still keeping the flavor.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) pasta
- 8oz (240gr) ham a thick slice from the deli
- 1 cup frozen peas (3oz, 90gr)
- 1 small bell pepper, red or orange
- 1 medium carrot
- 2 - 3 ribs celery (about 1 cup, sliced)
- 10 Greek or black olives
- Creamy Dressing:
- 4 tbs Greek or plain yogurt
- 2 tbs mayonnaise
- 2 tbs yellow or ball park mustard (French's)
- 2 tbs salad olive oil
Instructions:
- Cook pasta according to package directions.
- Peel and chop carrot.
- Chop pepper.
- Slice celery.
- Put frozen peas in a strainer and run hot tap water over them until they are thawed, about 1 minute.
- Cut ham into bite-size pieces.
- Pit olives if needed, and cut in half.
- Mix all ingredients for salad (except dressing) in a large bowl.
- When the pasta is done, drain, rinse lightly in cool water.
- Add to bowl.
- Add as much of the dressing as suits your taste; Stir and eat.
- Creamy Dressing:
- Whisk all ingredients together. It will be quite thick.
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