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Main Course Menu Plan: Week 9 Summer II
Day 1: Grilled Scallops with Lemon Ginger Sauce
Total time: 15 minutes
Scallops cook quickly on the barbecue. You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the 'center', but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough
Ingredients:
- 12oz (360gr) sea scallops (large scallops) substitute shrimp or firm white fish
- 1 tsp soy sauce
- 1 tsp paprika, hot or sweet
- 1 tbs olive oil
- skewers if scallops are small - makes it easier to grill
- Lemon Ginger Sauce:
- 1/2 tbs minced ginger - the equivalent of 3 'quarter' or '1 euro' size slices
- 1 shallot
- 2 tsp walnut or sesame oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml white wine
- juice from 1/2 lemon, about 2 tbs
- 1 tsp soy sauce
Instructions:
- If using wooden skewers soak in water for a few minutes.
- Mix oil, soy sauce and paprika.
- Toss scallops with sauce.
- Thread onto skewers, if using.
- Grill over direct heat 3 - 5 minutes per side, until they are opaque.
- Remove and serve with Lemon Ginger Dipping Sauce - either on the skewers or off.
- Lemon Ginger Dipping Sauce:
- Finely chop shallot.
- Peel and mince ginger.
- Squeeze lemon, you should have 1 1/2 - 2 tbs juice.
- Heat oil in small saucepan. Add shallot, ginger and sauté briefly.
- Add chicken stock and white wine. Bring to a boil and boil until reduced by half.
- Add lemon juice and soy sauce, heat briefly.
- Remove from heat and allow to cool.
Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Day 2: Grilled Sirloin with Madeira Sauce
Total time: 20 minutes plus marinating time
This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm) thick, and marinate 8 - 12 hours. The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2) You can also make more and serve the leftovers with pasta.
Ingredients:
- 1 steak, 1 - 1 1/2 inches thick (3 - 4cm), about 16oz (480gr) Sirloin, tip steak, strip steak
- Marinade:
- 1/3 cup (3oz, 90ml) red wine vinegar
- 1/4 cup (2oz, 60ml) ketchup
- 2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch dried cloves
- Madeira Sauce:
- 1/4 cup of reserved marinade
- 1/2 cup (4oz, 120ml) beef stock
- 1/3 cup (3oz, 90ml) Madeira you could substitute cream sherry, port or red wine
- 1 tbs cornstarch (maizena) dissolved in 1 tbs water
Instructions:
- Put steak in a deep dish - a baking dish or roasting pan works well.
- Mix all ingredients for marinade and pour over steak. Let marinate at room temperature for 30 minutes or refrigerate 3 - 5 hours (up to 24 for less tender cuts).
- Remove from marinade, reserving 1/4 cup marinade.
- Cook on barbecue grill over direct heat for 4 - 6 minutes per side, basting occasionally - or until done - 140 F for rare. Use thumb test, meat thermometer or by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Madeira Sauce:
- In small saucepan bring marinade, stock and Madeira to boil.
- Add half of the cornstarch mixture slowly and stir until thickened. Add the remaining half slowly if you would like the sauce thicker.
- To serve:
- Slice thinly and serve with Madeira sauce.
Day 3: Lentil and Sausage Pasta with Avocado Sauce, garnished with Zucchini
Total time: 30 minutes
Not quite a hot pasta dish; not quite a pasta salad. But chock-a-block with vegetables and flavor. Can easily be made vegetarian: eliminate the sausages and add more zucchini, lentils (cooked in water) or tofu.
Ingredients:
- 1 cup cooked lentils I used Lentils du Puy, (1/3 cup lentils cooked in 1 cup water or stock)
- 1 1/4 cup (4.2oz, 125gr) pasta, penne
- 1 small avocado
- 1 tbs lemon juice
- 1/3 cup (2.5oz, 75gr) soft goat cheese
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh parsley
- 1 tbs snipped fresh chives
- 4 - 6 sausages, depending on size, 8oz (240gr) total weight
- 1/2 courgette (zucchini or yellow squash)
- 1 tbs olive oil
Instructions:
- Cook pasta according to package directions.
- If cooking lentils:
- Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
- Cook the lentils in water and/or stock, about 25 minutes / according to package directions or until done. When done, remove from heat and drain if needed.
- Avocado sauce:
- Cut avocado and remove pit. Put both halves of the avocado into a small bowl.
- Add lemon juice and mash with a fork or potato masher.
- When well mashed add goat cheese and mash together.
- Zucchini:
- Slice into 1/2" (1.25cm) thick slices.
- Heat oil in a nonstick skillet over medium heat. The skillet needs to be large enough to hold all of the slices flat. Add zucchini slices and fry 8 - 12 minutes.
- Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it. If not, fry some more; if yes turn and fry the other side. The other side won't take quite as long.
- When they are done the slices will have nice, browned patches on both sides and be tender.
- Sausages:
- Cook on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time).
- To finish:
- When pasta is done put it into a large bowl with lentils and herbs.
- Add mashed avocado/chevre and toss well to combine.
- When sausages are done, remove and slice in 1 inch (2.5cm) lengths.
- Add to pasta and toss well to combine.
- Lay zucchini slices on top and serve.
Day 4: Grilled Turkey Cutlets Piccata
Total time: 30 minutes
Turkey cutlets cook quickly, and work very well with marinades. If you can't get them get a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total weight (360gr)
- 2 tbs capers (with liquid)
- 2 tbs lemon juice
- 2 tbs olive oil
Instructions:
- Put capers, lemon juice and oil in small bowl and whisk to combine - mixture will get very thick.
- Put turkey in a shallow dish, spoon marinade over and let marinate for 15 minutes.
- Remove from marinade and cook on barbecue grill for 3 - 4 minutes per side depending on thickness - or until done.
- Or can be sautéed in nonstick skillet over medium heat for the same time - or until done.
- Remove from heat and serve, with a few more capers sprinkled on...
Day 5: Grilled Tarragon Chicken Breasts
Total time: 30 minutes
Tarragon is a great herb for chicken, and a classic pairing in French cuisine. When basting with a marinade, stop about 5 minutes before taking the meat off the heat, and turn the meat a final time to make certain the marinade is cooked.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 tbs snipped fresh chives substitute 1 tsp dried
- 2 tbs snipped fresh tarragon substitute 2 tsp dried
- 2 tbs Dijon-style mustard
- 2 tbs tarragon white wine vinegar
- 1 tbs olive oil
- 1 tbs honey
Instructions:
- Mix all ingredients except chicken, whisking well.
- Pour over chicken and let marinate 10 - 15 minutes.
- Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with marinade.
- OR sauté in nonstick skillet for 8 - 10 minutes per side until nicely browned and done, basting with marinade. Serve.
Day 6: Grilled Pork Chops with Peanut Marinade
Total time: 30 minutes
Similar to a Satay, this slightly spicy marinade goes well with pork. For maximum flavor, poke the pork with a fork after adding the marinade to allow it to penetrate the meat. We had thin chops that cook quickly; try not to overcook, slightly pink is now preferred for pork.
Ingredients:
- 2 - 4 pork chops, 12oz (360gr) total weight if boneless
- Marinade:
- 1 tbs creamy peanut butter
- 1 tbs soy sauce
- 1 tbs red wine vinegar
- 1/4 tsp garlic powder
- 1/4 tsp powdered ginger
- 1 tbs sesame or walnut oil
- 2 tbs olive oil
Instructions:
- Mix all ingredients for marinade and pour over chops.
- Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes a side or until done. Slightly pink is preferred - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.
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