Tomatoes Stuffed with Prosciutto and Basil
Grilled Salmon with Tomato/Tarragon Sauce
Zucchini (Courgette and Brown Rice Gratin
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
You could do this dinner in the oven, but we prefer the flavors of the barbecue grill.... Preserving the flavors of summer. The tomatoes will be baked at 350F (175C) rather than 400F (200C), so they might need an extra 2 - 3 minutes.
Tomatoes Stuffed with Prosciutto and Basil
Total time: 30 minutes
A little bit of good Prosciutto imparts a lot of flavor to this easy first course. You could substitute crisp, crumbled, fried bacon or chopped regular ham.
Ingredients:
- 2 ripe, garden fresh tomatoes
- 1 slice ham - Prosciutto, Bayonne
- 2 tbs snipped fresh basil
- 1 tbs snipped fresh chives
- 2 tbs dried bread crumbs
- 3 tbs shredded cheese
- whole basil leaves to garnish and olives if you have some in the fridge
Instructions:
- Slice the tops off of the tomatoes and scoop out the center, about an inch (2.5cm) deep.
- Chop the ham.
- Snip the herbs.
- Combine the ham, herbs and bread crumbs.
- Spoon the mixture into tomatoes, pressing it down to fit.
- Divide the cheese and place on top of each tomato.
- Put onto a baking sheet and bake at 400F (200C) for 15 - 20 minutes, until tomatoes are hot and cheese starts to brown.
- Remove and serve, garnished with whole basil leaves.
Grilled or Smoked Salmon with Tomato/Tarragon Sauce
Total time: 25 minutes
We lightly smoked the salmon, directions are below... If you prefer, it can simply be grilled or roasted in the oven. The salt is scraped off before serving.
Ingredients:
- 2 salmon fillets, 12oz (360gr) total weight
- 2 tsp dill weed
- 1 tsp coarse salt
- 1 tsp olive oil
- wood chips for smoking - apple is nice See Barbecue Grills for more info optional
- 1 small - medium ripe tomato, chopped about 1/2 cup
- 1 tbs fresh tarragon, snipped substitute 2 tsp dried
- 1 tbs fresh parsley, snipped substitute 2 tsp dried
- 2 tbs mayonnaise
Instructions:
- Rub salmon lightly with olive oil. Sprinkle with dill weed, then salt.
- Grilling without smoking: Put salmon in a grill basket if using barbecue grill or use a mesh grill pan or grill mat. Cook over indirect heat for 10 - 15 minutes depending on thickness. You might need to cover the grill for 5 minutes or so.
- Oven: Put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness.
- Smoking: Soak a small handful of wood chips in water for at least 15 minutes.
- Charcoal: Put some charcoal in the barbecue, off to one side and light it. When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Cook for 10 - 15 minutes
- 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. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 12 - 18 minutes.
- Tomato Tarragon Sauce:
- Chop tomato. Snip herbs: hold leaves in one hand and snip with a scissors.
- Put into a small bowl and add mayonnaise. Mix well.
- To serve: Gently scrape off the excess salt using a table knife or fork.
- Serve with Tomato Tarragon Sauce on the side.
Note: Salmon should flake easily but not be dry; remove from heat when just barely done.
Zucchini (Courgette) and Rice Gratin
Total time: 55 minutes
The brown rice and zucchini are combined with just a bit of yogurt and cheese to create a creamy gratin. Try to find a quick-cooking brown rice or adjust the time accordingly. I use 'Uncle Ben's' which is all I can get. It looks like brown Basmati and cooks in 15 minutes. You could substitute regular Basmati if you prefer.
Ingredients:
- 2 cups shredded zucchini (1 small - medium)
- 1/2 onion
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup plus 2 tbs (9oz, 270ml) chicken stock
- 1/2 cup (2oz, 60gr) shredded cheese
- 1/3 cup (3oz, 90gr) plain or Greek yogurt
- 1 egg
- 1 tsp thyme
- 2 tsp olive oil, plus a bit for baking dish
Instructions:
- Put 1 cup stock (or whatever your rice requires) and rice into a small saucepan. Cover and bring to a boil.
- Reduce heat and simmer until done.
- Shred zucchini using large holes on grater.
- Chop the onion.
- Heat oil in a medium skillet.
- Add onion, sauté until tender.
- Add zucchini and sauté until zucchini is tender, slightly translucent and dry.
- Remove from heat and allow to cool slightly.
- In large bowl whisk egg.
- Add cheese, yogurt and thyme.
- Add 1/2 of the zucchini/onion to the eggs and stir well.
- Add the remaining zucchini along with the rice and 2 tbs chicken stock.
- Stir well to mix and pour into a baking dish that has been coated with a bit of oil. Bake in 350F (175C) oven for 30 minutes.
- Remove and serve.
Cooking schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, large bowl, whisk, 2 small
saucepans with lids, baking dish, baking sheet,
barbecue grill with basket or mat
Turn oven on 350F (175C); arrange 2 shelves
Start to cook rice
Chop zucchini
Chop onion
Start to cook zucchini, onion
Soak wood chips if using
Snip all herbs
Scoop out tomato
Chop Prosciutto
Make stuffing for tomatoes, stuff, set aside
Oil salmon, add dill, salt, set aside
Chop tomato for sauce |
Make Tomato Tarragon Sauce
Bake tomatoes
Remove zucchini from heat
Uncover rice, fluff
Oil baking dish
Whisk eggs in large bowl
Add cheese, yogurt, thyme, whisk
Add half the zucchini, stir
Add remaining zucchini, rice, stir
Spoon into baking dish, bake
Light/turn on barbecue grill
Pause while stuff cooks
Remove tomatoes when done
Start to cook salmon
Serve tomatoes, garnished with basil... Relax
Done?
Check salmon
Remove gratin
Remove salmon
...
Serve |