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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer II: Week 5, Saturday

Sliced, Baked Tomatoes
Brined and Grilled Cornish Hens
Roasted Potato Salad with Capers
Green Beans with Tomato and Onion

Cooking time:  60 minutes plus 10 earlier        Cooking schedule: see below for instructions

       Two birds are usually more than we eat... But one isn't quite enough.  Either have the leftover in sandwiches (chicken salad?) or use it in place of the ham in Sunday's Salad.  Remember to start the brining early in the day.  Through a handful of soaked wood chips on the coals for a bit of a smoky flavor.....

Baked, Sliced Tomatoes with Basil

Total time: 15 minutes
     These are meant to be warm, but not cooked... just enough to melt the cheese.

Baked, Sliced Tomatoes with Basil Ingredients:

 Instructions:

Brined and Grilled Cornish Hens (Poussin, little chickens)

Total time: 60 minutes  plus 10 earlier
  The poussin that we get are very young chickens and weigh about 18oz (550gr) each.  They are perfect individual servings (with maybe a snack leftover).  If you get larger birds one may be enough; you could cut it in half before cooking, if you like. 

Brined and Grilled Cornish Hens Ingredients:

 Instructions:

Creamy Caper and Roasted Potato Salad

Total time: 30 minutes
    Roasted potatoes, tossed with a creamy, Greek yogurt based dressing, makes an easy side dish for summer.  Lots of fresh, garden herbs and capers brings this simple potato salad out of the ordinary.

Creamy Caper and Roasted Potato Salad Ingredients:

 Instructions:

Braised Green Beans with Tomatoes, Onion and Basil 

Total time: 35 minutes
   A perfect showcase for summer's bounty: Tender green beans braised with ripe tomatoes and finished with fresh basil!  I often make enough to have the next day, cold.

Braised Green Beans with Tomatoes, Shallots and Basil Ingredients:

 Instructions:

Cooking Schedule: 60 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, deep bowl, small bowl, medium
bowl, small skillet, barbecue grill, grill pan and
tools or 2 baking sheets and oven
Earlier in the day:
Make brine
Rinse hens, add to brine
Cover, refrigerate
Remember to turn hens once or twice
Dinner:
Remove hens from brine, allow to air dry
Light/turn on barbecue grill
Turn oven on 400F (200C)
Start to cook hens
Cut potatoes
Mix oil, paprika in bowl, add potatoes, stir to coat
Start to cook potatoes - either grill or oven
     Pause while stuff cooks / Tidy up kitchen

Top and tail beans, cut
Chop tomato
Slice onion, reserve half
Snip all herbs
Make dressing for potato salad - medium bowl
Make basting sauce for hens
Baste hens, mind the potatoes
Slice tomatoes, arrange in dish
Sprinkle with chili powder, garlic, cheese
Bake tomatoes
Sauté onion
Remove potatoes, add to dressing, stir, set aside
Baste hens
Add beans, tomato to onion, cover, simmer
Remove tomatoes and serve
Done? Check hens
Mind the beans
Stir potatoes
When hens are done, remove
Serve all and enjoy

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