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Menu Plan for Spring II: Week 8, Saturday
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Daily Recipes:
Prosciutto Wrapped Asparagus with Caper Egg Salad
Filet Mignon with Caramelized Onions
New Potato 'Oven Fries'
Sautéed Snow Peas & Mushrooms (Mangetout)
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The dish would be equally good using a less expensive steak, a flank steak or even a 'Cube Steak'. If using a tougher cut, slice it across the grain at an angle to serve and/or marinate.
Prosciutto Wrapped Asparagus with Caper Egg Salad
Total time: 25 minutes
Asparagus that is a bit thicker than a pen is perfect, but any will work. Lay the spears at an angle on the Prosciutto to roll and place seam side down on the baking sheet. It you don't have a nonstick baking sheet, brush lightly with oil first.
Ingredients:
- 6 - 8 asparagus spears it depends on thickness
- 3 - 4 paper-thin slices Prosciutto
- 2 eggs, hard boiled
- 1 1/2 tbs capers
- 2 tbs mayonnaise
- 1/2 tsp Dijon-style mustard
- 1 tsp white balsamic vinegar
Instructions:
- The asparagus:
- Snap off stem ends of asparagus. If white, use vegetable peeler and peel bottom half of stalk.
- Heat water in a skillet large enough to hold the asparagus flat. The water should just be just deep enough to cover the asparagus.
- When it's boiling, add the asparagus and blanch for 2 minutes.
- Remove and rinse in cold water until cool.
- Cut Prosciutto in half the long way.
- Wrap each asparagus spear in a half-slice of Prosciutto, starting just below the tip.
- Lay the wrapped asparagus on a baking sheet, and bake, 400F (200C) until the Prosciutto starts to look crisp, 10 - 12 minutes.
- Remove.
- Garnish with egg salad and serve.
- The Egg Salad:
- Hard boil eggs.
- When eggs are cooked, cool and peel.
- Chop eggs and put into a small bowl.
- Add capers, mayonnaise, mustard and vinegar.
- Stir gently to combine.
Filet Mignon with Caramelized Onions
Total time: 35 minutes
With a lovely piece of flavorful, tender filet mignon this is truly marvelous main course. But the savory-sweet onions will make even a lesser cut shine.
Ingredients:
- 2 filet mignon steaks (tournedos), 6oz (180gr) each or other cut of choice
- 1 large or 2 medium onions
- 2 tsp butter
- 2 tsp olive oil
- 1 tbs brown sugar
- 2 tsp Dijon-style mustard
- 1 tsp Worcestershire Sauce
Instructions:
- Mix Worcestershire sauce, oil and brush on steaks. Set aside.
- Cut onion in half then into 1/4 inch (.65cm) think slices.
- Heat butter, oil in medium nonstick skillet over medium heat.
- Add onions and sauté until browned, stirring frequently, about 25 minutes. You may have to turn the heat down to low after about 15 minutes.
- When onions are nicely browned add sugar, mustard, Worcestershire, and stir until well blended and sugar is melted. Set aside and keep warm.
- Cook steaks on barbecue grill until done to your liking.... about 3 minutes per side for medium rare. It depends on thickness of cut, heat of grill, etc. Check out this site for the 'thumb test'.
- Divide caramelized onions and place on 2 plates. Put steak on top and serve.
Note: Could be done under the broiler (grill) or quickly pan fried over high heat for about the same time.
New Potato 'Oven Fries'
Total time: 35 minutes
New potatoes are about the size of walnuts...(or golf balls). They are great braised or roasted whole, but get wonderfully crunchy with creamy interiors when cut in half and baked like 'Fries'.
Ingredients:
- 10 - 15 new potatoes enough for two people
- 1 tbs olive oil
- 1 tsp paprika
- 1 tsp thyme
- salt and pepper sea salt if you have it
Instructions:
- Cut potatoes in half.
- Put oil, paprika and thyme into a large bowl and mix well.
- Add potatoes and toss, coating thoroughly.
- Arrange potatoes, cut side down, on baking sheet with rim (I use my trusty, round pizza pan).
- Bake at 400F for 15 minutes.
- Remove pan, turn potatoes cut side up (resting on their little round bottoms).
- Return to oven and roast another 15 minutes.
- When done remove from pan, sprinkle lightly with salt. Serve.
Sautéed Snow Peas (Mangetout) & Mushrooms
Total time: 10 minutes
The mushrooms give a bit of meaty flavor and 'weight' to the delicate snow peas and contrast nicely with their crisp crunch.
Ingredients:
- 4oz (120gr) mangetout, snow peas
- 2oz (60gr) mushrooms
- 2 tsp olive oil
- 1 tsp sesame oil
- 2 tsp soy sauce
Instructions:
- Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired.
- Trim and thickly slice mushrooms.
- Heat oils and soy sauce in a nonstick skillet over medium heat.
- Add snow peas, mushrooms and sauté 5 - 7 minutes, depending on size, stirring frequently.
- Taste, when they are done to your liking, remove and serve.
Cooking Schedule: 40 minutes |
Trim, cut snow peas |
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