Main Course Menu Plan: Week 5  Summer II

Day 1: Barbecued Salmon

Total time: 20 minutes
  You could also use salmon steaks, or another firm-flesh fish: tuna, swordfish, halibut.  The sherry and soy sauce make a nice counterpoint to the salmon's richness.

Barbecued Salmon Ingredients:


Day 2: 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:


Day 3: Cobb Salad with Ham or Smoked Turkey

Total time: 20 minutes
      Similar to the classic summer salad on American menus, this is chock-a-block with summer vegetables and finished with a creamy, yogurt-based dressing, similar to the American Ranch.

Cobb Salad with Ham or Smoked Turkey Ingredients:


Day 4: Grilled Lemon Chicken Breasts 

Total time: 30 minutes
   Chicken breasts are a favorite on the grill but be careful not to overcook or they tend to dry out.  We prefer to slice them thinly, at an angle, to serve rather than leaving the breast whole, but that, of course is optional!

Grilled Lemon Chicken Breasts Ingredients:


Day 5:  Sausage, Rice and Bean Salad

Total time: 20 minutes
     We've added a bit of Basmati rice to this salad - for interest and to round it out for a one dish dinner. Use any flavor sausage you like: Bratwurst, Italian, Duck and Olive....

Sausage, Rice and Bean Salad Ingredients:


Day 6: Grilled Chicken Breasts with Mustard Sauce 

Total time: 35 minutes
   Grilled chicken breasts finished with a warm mustard sauce; a little bit of heat for summer cooking.

Grilled Chicken Breasts with Mustard Sauce Ingredients:


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