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Menu Plan for Summer II: Week 8, Saturday
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Daily Recipes:
Gazpacho de Andaluz
Pork Loin, Brined and Grilled
Pasta with Fresh Tomato and Green Olive Sauce
Fried Green Beans
Cooking time: 30 minutes earlier, 60 for pork Cooking schedule: see below for instructions
Gazpacho! It is so loved in Spain (and Andorra) that many people buy it ready made, in large cartons (like orange juice) - which is quite delicious. True Gazpacho is always puréed and, while the amounts of the ingredients may very, the actual ingredients don't - so, no zucchini.... Most of the work for this dinner is done early in the day. The rest of the pork is for Monday - with some sandwiches if there's a lot....
Gazpacho de Andaluz (Andalusian Gazpacho)
Total time: 20 minutes
This started as Traditional Gazpacho, but I found that I preferred it without the bread crumbs. If you want to stay with tradition, add 1/2 cup of bread crumbs and enough water to thin to the consistency of a thick, cream soup, to the blender.
Ingredients:
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 medium cucumber (use about 6" (15cm)
- 4 - 5 whole, ripe tomatoes
- 1 red onion
- 2 - 3 large cloves garlic, depending on how hot you like it
- 1 tsp sherry vinegar
- 1 tbs sherry
- 1 cup (8oz, 240ml) tomato juice
- 2 tbs good olive oil drizzled on top
Instructions:
- Peel the cucumber, onion and garlic.
- Roughly chop all of the vegetables, reserving 1 heaping tbs of the cucumber, onion and pepper, and 2 tbs of the tomato for garnish.
- Chop the garnish a bit more.
- Put the rest of the vegetables along with the remaining ingredients, except olive oil, into a blender and purée, in batches if necessary.
- When smooth pour into a bowl. Taste and adjust seasoning, adding salt, pepper, a bit more vinegar or sherry as desired.
- Chill.
- Serve with the reserved chopped vegetables on the side as garnish to be added by each diner along with the olive oil.
Brined and Grilled Pork Loin
Total time: 60 minutes with 5 minutes earlier
Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent. It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24. If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well. Use an 'instant read' meat thermometer.
Ingredients:
- 2 cups water very cold water
- 1 cup ice cubes
- 1/4 cup sea, kosher or other course salt
- 2 tbs brown sugar
- 2 tbs molasses
- 1 cup very strong coffee I used 3 tsp of instant coffee - so about 3 times stronger than normal
- 2 cloves garlic, crushed just smash it with the flat of a knife or the heel of your hand
- 1 tbs paprika
- 1 pork loin roast, boneless, 2 - 2 1/2 lbs. (1 - 1 1/2 kg)
Instructions:
- Earlier in the day, at least 6 hours and up to 24 hours before cooking: Put salt, sugar, molasses and paprika in a deep bowl.
- Add coffee and mix well.
- Add water and stir until sugar and salt are dissolved.
- Add garlic and ice, stir.
- Add pork; you should be able to completely submerge it (although it will float). Cover and refrigerate.
- Turn once or twice during the day if you think of it.
- When ready to cook, remove pork and cook on barbecue grill on indirect medium heat for 45 - 60 minutes, turning to brown all sides.
- Cook until 145F (62C) or until only pale pink in center.
- Remove and let rest 5 - 10 minutes.
- Slice half of it (or less) and serve.
Fresh Tomato and Green Olive Pasta
Total time: 25 minutes, 3 - 6 hours marinating
This uses the best of the summer garden: fresh tomatoes and fragrant herbs. 6 - 8 hours is the perfect time for the sauce to blend flavors. The olives tend to loose flavor after a day, so I don't plan leftovers with this.
Ingredients:
- 3 medium - large garden-ripened tomatoes
- 1/2 cup green olives, pimento stuffed
- 3 tbs good olive oil, plus 1 tbs if pasta cooked ahead
- 2 cloves garlic, minced
- 2 tbs fresh chopped oregano
- 2 tbs fresh snipped chives
- 1 tbs fresh chopped parsley
- 1 cup (2.8oz, 80gr) pasta, farfalle
Instructions:
- Peel tomatoes and roughly chop. Put into a large bowl.
- Cut olives in thirds and add to tomatoes.
- Mince garlic and add.
- Chop/snip herbs and add.
- Pour olive oil over all, stir to combine.
- Cover with plastic wrap and let sit at room temperature for at least 2 hours, 6 or 8 is better.
- When ready to serve:
- Cook pasta according to package directions, drain and add to sauce.
- Note: If you cook the pasta ahead, drain and toss with 1 tbs olive oil. Combine with the sauce when ready to serve - or before leaving on your picnic.
Note: The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld.
To Peel Tomatoes: Bring a medium pan 3/4's full of water to a boil on high heat. Drop tomatoes in for 30 seconds - start timing immediately. Remove tomatoes and drop into a bowl of cold water. If you are doing a lot of tomatoes you will have to add ice or change water to keep it cold. Now peel them with a knife or your fingers - peel will come off very easily. (You can peel peaches the same way)
Fried Green Beans
Total time: 15 minutes
A simple preparation to highlight the best of summer vegetables. Adding a bit of oil to the butter prevents it from browning or burning.
Ingredients:
- 6oz (180gr) green beans
- 2 tsp butter
- 2 tsp olive oil
- sea salt
Instructions:
- Top and tail beans but leave whole.
- Heat butter and oil in a skillet large enough to hold the beans without cutting.
- Add beans and sauté over medium heat until starting to brown and blister, 7 - 9 minutes.
- Sprinkle with salt, remove and serve.
Cooking Schedule: 30 minutes early, |
Taste, adjust seasoning, refrigerate |
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