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Menu Plan for Summer II: Week 13, Saturday
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Daily Recipes:
Zucchini (Courgette) Timbales with Pimiento Sauce
Not-Quite-Naked Steaks
Roasted Potatoes with Basil Butter
Green Beans with Almonds
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
We'll use the rest of the Pimiento Sauce later in the week. These little filets are our end-of-summer treat. We don't often use butter but, sometimes, it's just the right flavor.... And I do love it!
Zucchini (Courgette) Timbales with Pimiento Sauce
Total time: 40 minutes
This makes a lovely presentation for a first course and is simple to make. The sauce is made from purchased whole pimientos. You can substitute sliced pimentos or 'roasted red peppers', which, I think, are the same thing; just a marketing difference! I use a metal bread pan to bake them in with very hot tap water to start.
Ingredients:
- 1 1/3 cup shredded zucchini, 1 smallish one 6 - 7" (16cm) no need to peel
- 1 egg
- 2 tsp Dijon-style mustard
- 1/2 cup (2oz, 60gr) shredded cheese
- 1 tbs snipped fresh chives substitute 1 tsp dried
- 1 tsp snipped fresh thyme substitute 1/2 tsp dried
- Pimiento Sauce:
- 4oz (120gr) pimiento (pimento) or roasted red peppers
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 2 tsp Balsamic vinegar
- 1 cup (8oz, 240ml) tomato sauce
Instructions:
- Prepare timbale dishes (ramekins or small custard baking dishes): Butter the bottom, then line with buttered parchment (wax) paper.
- Make two additional circles of buttered paper for the tops.
- Shred zucchini using medium holes on the trusty box grater.
- Whisk together egg and mustard.
- Add zucchini, herbs, cheese and mix well.
- Spoon into timbale dishes.
- Cover top with remaining circles of buttered parchment paper.
- Set into a pan of very hot water that comes half way up the sides of the dishes.
- Put into a pre-heated 400F (200C) oven and bake 25 - 30 minutes, until set.
- Remove top paper and slide a knife around the sides to loosen. Invert on to the serving plate and remove bottom paper.
- Pimiento Sauce:
- Drain pimientos.
- Put all of the ingredients into a blender and purée until smooth.
- Refrigerate half of the sauce for another use.
- Pour the other half into a small saucepan and heat to a simmer. Keep warm until needed.
- Spoon some Pimiento Sauce on top and around the timbales and serve.
Not-Quite-Naked Steaks
Total time: 20 minutes
Small, thick-cut filet mignon are perfect done on the barbecue grill. A wrap of bacon adds flavor and helps the steak stay moist. That, plus a light sprinkle of seasoning is all these lovely steaks need. We like them medium rare. On a hot grill these will cook very fast - so be mindful!
Ingredients:
- 2 - 6oz (180gr) beef tenderloin steaks (fillet mignon)
- 2 - 4 slices bacon - enough to wrap around each steak
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp chili powder
- 1/2 tsp black pepper
Instructions:
- Wrap bacon around steaks and secure with toothpicks.
- Mix remaining ingredients and rub on both sides of steaks.
- Grill on barbecue over high heat 3 - 5 minutes a side.
- If you like rare, remove after two minutes per side, make a small slit in one and check. If not done to your liking return for another 1 - 2 minutes per side.
- Remove from heat and serve.
Note: Could be broiled for roughly same amount of time - mind the bacon.
Roasted Potatoes with Basil Butter
Total time: 40 minutes
Potatoes, lightly coated with oil and roasted on the barbecue grill to a golden brown; finished with some fresh Basil Butter: Perfect summer food!
Ingredients:
- 2 medium potatoes (10oz, 300gr)
- 1 tbs olive oil
- 1 tsp paprika
- 1 clove garlic
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh chives
- 2 tbs soft butter
Instructions:
- Finely mince garlic.
- Snip herbs.
- Mix butter, garlic and herbs, set aside.
- Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
- Put oil and paprika into bowl and mix.
- Add potatoes and stir, coating thoroughly.
- Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again... and you should have one of these. Cook on barbecue (grill) for 30 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
- To finish: Put potatoes into a bowl, add basil butter and toss well, to melt butter and coat potatoes.
Green Beans with Almonds
Total time: 25 minutes
Simple yet classic preparation, 'Amandine'. I like to work nuts into our meals: they have lots of nutrients unavailable in other foods. Plus, they taste good and add a bit of flair.
Ingredients:
- 6oz (180gr) green beans
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tbs butter
- 1 tbs olive oil
- 1 clove garlic
- 2 tbs slivered almonds
Instructions:
- Top and tail beans. Cut into 1 1/2" (4cm) lengths or leave long if small - nicer presentation.
- Put in small sauce pan or skillet with stock, put on medium heat and bring to a boil.
- Turn heat to low and simmer until done - about 10 minutes.
- Drain beans and put into a serving bowl.
- Mince garlic.
- Heat butter and oil over medium heat in the same pan.
- Add garlic and almonds and sauté for 3 minutes.
- Return beans to pan and toss to coat. Heat through and serve.
Cooking Schedule: 40 minutes for menu |
Purée all ingredients for pimento sauce |
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