logo
Food Advertising by
logo
Food Advertising by
 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring II: Week 12, Saturday

Asparagus with Prosciutto and Goat Cheese
Barbecued Sirloin Steak
Potato, Onion, Gruyère Packets
Green Beans with Celery

Cooking time:  45 minutes for menu      Cooking schedule: see below for instructions

        This is our favorite asparagus first course... A fitting end to the season.  Use any cut of steak you like; if it's a less tender cut, slice it on the bias for serving.  There is more goat cheese in the Salad on Wednesday.

Asparagus with Prosciutto & Chevre

Total time: 20 minutes
    Quickly blanched, the asparagus spears are then wrapped in Prosciutto with a dollop of goat cheese at the base

Asparagus with Prosciutto & Chevre Ingredients:

 Instructions:

Barbecued Sirloin Steak

Total time: 30 minutes
   Get any steak suitable for your budget and for grilling.  If you slice the steak, at an angle, even a tougher cut is delicious - and they usually have more flavor!

Barbecued Sirloin Steak Ingredients:

 Instructions:

Potato and Onion Packets with Gruyère

Total time: 40 minutes  
   A summer version of Potatoes Savoyard.  It's cooked on the barbecue grill, wrapped in foil.  Use sweet onions if you can get them, otherwise regular yellow onions are fine.  Dried herbs work best in this, use any you like.

potatoes foil Ingredients:

 Instructions:

Note: Can be baked at 400F for 30 minutes - just put packets on rack in middle of oven... you won't get the nice, crispy cheese, though.

Green Beans with Sautéed Celery

Total time: 20 minutes
  Green beans, cooked quickly, then tossed with sautéed celery and a bit of ham or bacon for flavor, something a little different from our summer bounty. Blanching them first helps retain their bright color.

Green Beans with Sautéed Celery Ingredients:

 Instructions:

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium saucepan, slotted
spoon or tongs, small skillet, barbecue grill, foil

Light/turn on barbecue grill
Make marinade for steak, spoon on, set aside
Slice potatoes, onions, cheese
Assemble potato packets
Put water on high heat for vegetables
Start to cook potato packets
Trim, cut asparagus (if needed)
Trim, cut beans
Blanch asparagus
Remove asparagus, using spoon or tongs
Refresh in cold water
Blanch beans
Drain beans, refresh in cold water

Snip all herbs
Check packets - move around a bit (do not turn)
Mix goat cheese, water, basil
Cut 3 slices of Prosciutto, chop the 4th
Slice celery
Assemble asparagus bundles
Serve asparagus bundles, relax a bit
Done?  Remove potatoes - peak
If done, leave covered and set aside
Start to cook steak
Sauté ham, celery
Turn steak
Add vinegar, soy, sugar, mustard, chives to celery
Add beans to celery, heat through
Remove steak, let rest
Remove Potato Onion Gratin
Slice steak
Serve all

logo
Food Advertising by
logo
Food Advertising by

-------