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Menu Plan for Summer II: Week 4, Friday
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Daily Recipes:
Simple Lettuce and Tomato Salad
Grilled Scallops with Tomato Salsa
Grilled Polenta
Braised Carrots and Shallots
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
I get frozen, rather than fresh scallops, because I don't really like the coral that comes with the fresh here in Europe. They're also cheaper; just thaw in a strainer or colander before using. The Salsa is more than needed for this meal, but it's nice to have some on hand during the summer - chips, anyone?
Lettuce and Tomato Salad
Total time: 10 minutes
This is a light salad.... Add a sliced, hard boiled eggs or a bit of ham, if you like. We just enjoyed the fresh picked lettuce and tomatoes.
Ingredients:
- lettuce, enough for two small salads
- 2 small or 1 large garden ripe tomato
- 1/4 cup shredded cheese
- Vinaigrette:
- 1 tsp Dijon-style mustard
- 1 tbs Balsamic vinegar
- 1 tsp fresh snipped basil
- 3 tbs salad olive oil
Instructions:
- Prepare lettuce and put into a medium bowl.
- Add a bit of dressing and toss to coat (use tongs, it's easier). Taste and add more dressing if desired.
- Arrange lettuce on two plates.
- Cut tomatoes into wedges and add to salads.
- Sprinkle with cheese and serve, remaining vinaigrette on the side.
- Vinaigrette:
- In small bowl whisk mustard and vinegar.
- Add oil, a bit at a time and whisk well. Add herbs. Any leftover vinaigrette is great on sliced tomatoes.
Grilled Scallops with Fresh Tomato Salsa
Total time: 15 minutes
Scallops only take a few minutes to cook They should just go from translucent to opaque. If you cook them longer they can get tough. We do ours on the barbecue grill but a hot skillet would work just as easily. Be careful not to crowd and have the pan or grill hot. They can give off a bit of liquid and you want them to brown, not steam. These are flavored with chili powder and garlic and finished with a spicy Tomato Chili Salsa.
Ingredients:
- 12oz (360gr) sea scallops (large scallops)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tbs olive oil
- 2 - 3 skewers optional
- Tomato Salsa:
- 2 garden fresh tomatoes
- 1/2 green bell pepper
- 1/2 red onion
- 1 tsp chili powder
- 1/2 tsp dry mustard
- 1 tsp soy sauce
- 1 tsp Balsamic vinegar
- 1 tbs fresh oregano, snipped substitute 1 1/2 tsp dried
- 1 tbs fresh parsley, snipped substitute 1 1/2 tsp dried
- 4oz (125gr) green chiles, drained. (use something hotter if you like... I don't do 'hot')
Instructions:
- You either need to use skewers or a grill mat or pan; something to keep the scallops from falling through the grate. If using wooden skewers soak in water for a few minutes.
- Pour olive oil onto a large plate. Dip both sides of scallops into oil.
- Thread onto skewers if using.
- Sprinkle both sides with garlic and chili.
- Grill over direct heat 3 - 5 minutes per side, until they are opaque.
- Remove and serve.
- Tomato Salsa:
- Roughly chop tomatoes, chop onion and pepper.
- Drain and chop chiles.
- Snip herbs.
- In medium bowl whisk together dry mustard, vinegar and soy sauce.
- Add chili powder and whisk.
- Add all remaining ingredients and stir well to combine. Serve. Add hot sauce if you like...
Notes: Scallops could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Any leftover salsa can be eaten with chips, crackers, whatever.... I just like to have some around!
Grilled Polenta
Total time: 40 minutes (including cooling time)
I use quick-cooking, because that's what I can get, and it takes me about 10 minutes plus cooling time and grilling time. If you can't make it earlier in the day, don't cover it. Just allow to cool at room temperature (it will only take abut 20 minutes). Setting the pan in a bit of cold water helps. It just needs to be cool enough to hold its shape well.
Ingredients:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 2 tsp olive oil
- 1/4 cup Parmesan
- 1 tbs fresh snipped chives
- 1 tbs fresh snipped parsley
- 1 more tbs olive oil
Instructions:
- Snip herbs.
- Bring stock and oil to boil in a small saucepan.
- Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove.
- Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon.
- When done, stir in cheese and herbs and remove from heat.
- Pour into a small pie plate lined with plastic wrap (cling film, saran wrap...) or something that will give you a flat round of polenta 3/4 - 1 inch (2cm) thick.
- Cover with plastic wrap and let cool. Can be made hours or even a day ahead.
- To finish: cut polenta into 6 pie-shape pieces, brush both sides with oil and cook on barbecue using mesh grill pan for about 10 minutes or until brown on both sides - or fry in 1 tbs oil in non-stick skillet until golden on both sides - the purpose in both cases is to add flavor, color and heat - it is already cooked. Serve.
Note: Polenta can vary between brands and types.
When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold its shape when you are done cooking it - before chilling it. If it isn't stiff enough, sprinkle another 1 - 2 tsp per 1/4 cup on the polenta and stir in, vigorously. When cool it should be very firm. In this recipe the cheese also helps to thicken it as it cools.
Braised Carrots and Shallots
Total time: 25 minutes
Quick and simple, I always have carrots on hand to 'fill in' when I run low on other vegetables.... besides, I love them!
Ingredients:
- 2 - 3 medium carrots
- 1 shallot, chopped
- 1 tsp olive oil
- 1/4 cup chicken stock
- 1 tbs butter
- 1 tsp dried Herbes de Province
Instructions:
- Heat oil in a small skillet. Add shallot and sauté until translucent, about 5 minutes.
- Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks.
- Add carrots, stock to skillet and cook over low heat until done, 10 - 15 minutes.
- Drain carrots and shallots.
- Add butter, herbs and toss to coat. Let fry a minute or two and serve.
Cooking schedule: 40 minutes |
Chop shallots, sauté |
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