Smoked Salmon with Deviled Eggs
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Cooking time: 30 - 40
minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Smoked Salmon with Deviled Eggs Time: 30 minutes
Smoked salmon for 2 people - if you are buying the shrink-wrapped, dry hot-smoked kind 1 package
should be enough - but only buy that if you can't get the moist, European kind. It is usually
pre-sliced paper thin, known as Irish, Scottish or Norwegian Smoked Salmon (depending on
where it's from). You will want
2 - 3 slices per person, about 4 oz (125gr) total weight
3 - 4 oz fresh spinach
2 tbs fresh oregano or marjoram leaves
3 eggs
2 - 3 tbs mayonnaise
2 - 3 tsp Dijon mustard
paprika
Vinaigrette
Boil eggs - can be done earlier in the day. To make deviled eggs: peel eggs and cut in half the long way. With a teaspoon remove yolks and put into a small bowl. Mash yolks with a fork. Add half of the mayonnaise and mustard and mix with fork. Add more mayo and mustard until mixture reaches desired consistency and taste. Spoon back into egg halves. Sprinkle with paprika. Prepare spinach if needed. Make vinaigrette.
To serve: Arrange spinach and oregano on half of 2 large plates. Lay salmon on the other half of the plate. Arrange 3 egg halves on each plate. Drizzle vinaigrette over spinach/oregano, grind some fresh pepper over all and serve.
Vinaigrette
1 tsp Dijon mustard
2 tsp lemon juice
1 1/2 tbs olive oil, the good stuff
3 tbs plain yogurt
Put all ingredients in a small bowl and whisk well to combine.
Grilled Sirloin Steak Time: 30 minutes
1 sirloin or top round (suitable for grilling) 22 - 28 oz (700 - 800 gr) this will make enough for the Steak Salad for Monday
1 tbs ketchup
1 tbs balsamic vinegar
1 tsp oregano
3 tbs olive oil
Combine ketchup, vinegar, oil and oregano. Spoon on both sides if steak and allow to marinate for 15 - 30 minutes. Cook steak on barbecue grill over direct heat for 5 - 9 minutes per side - or until done - 140 F for rare. Use thumb test, meat thermometer or, as last resort, by slicing into center and looking. When done, remove from heat and let rest for 5 minutes. Slice at an angle about 1/2 inch thick (1.25cm) and serve. Can be cooked under broiler - start with 7 minutes a side. Remember to save half (or so) the salad on Monday
Grilled Potatoes with White Balsamic Glaze Time: 35 minutes
2 medium potatoes or 4 small (or however many you think you would like)
2 tbs olive oil
1/2 cup white Balsamic vinegar
1 tbs sugar
1 tbs freshly snipped chives
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put oil large bowl, add potatoes and toss, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again...and you should have one of these. Cook on barbecue (grill) for 20 - 30 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. While the potatoes cook heat vinegar and sugar in a small saucepan. Boil until reduced by half. Keep warm. When potatoes are done put them into a serving dish, pour vinegar over, sprinkle with chives and serve.
Roasted Carrots & Sweet Onions Time: 35 minutes
2 medium carrots
1/2 - 3/4 sweet onion, Vidalia, walla walla, ...or a red onion The remainder is for the salad on Monday.
2 tbs olive oil
1 tbs balsamic vinegar
1/4 tsp sea salt or regular salt
Peel vegetables. Slice the carrots in half lengthwise and then in pieces about an inch long. Slice onion into quarters. In a medium bowl mix oil and vinegar. Add carrots and onions and toss well to coat. Put vegetables on a baking sheet with a lip or in a shallow roasting pan. Bake in 420F (215C) oven for 30 minutes or until done, stirring occasionally. Vegetables should be lightly browned and tender. Remove, sprinkle with sea salt and serve.
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Cooking Schedule: 40 minutes |
Eggs done? cool and peel |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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