Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu Plan and Recipes

   Menu
   Friday
   Saturday
   Sunday
   Monday
   Tuesday
   Wednesday
   Thursday
   Shopping List

 

Menu Plan for the week of August 9, 2013:  Saturday's Recipes

Crab Louis with Avocado Slices
Grilled Steak with Spicy Rub
French Potato Salad
Sautéed Zucchini (Courgette) with Shallots

Cooking time:  40 minutes             Cooking schedule: see below for instructions

     Get any cut of steak that looks good - the choices are usually plentiful this time of year.  The zucchini should be almost a warm salad.

Crab Louis on Avocado Slices

Total time: 20 minutes  
    Okay, so it's not really Crab Louis: there's no lettuce or hard-boiled egg.  But it is a lovely salad.  Try to get crab meat that's in lumps rather than shredded - if you can find it and it's reasonable.  The better the crab, the nicer the salad.   Fresh, of course would be better, but it's not readily available here. (You could use tuna or salmon)

Crab Louis on Avocado Slices Ingredients:

 Instructions:

Grilled Steak with Spicy Rub

Total time: 20 minutes
      We used to get 'London Broils' when we lived in the U.S. that were great on the grill.  Just a light sprinkle of seasoning is all they needed - and maybe some bottled Barbecue sauce if you are so inclined.  We like them medium rare.  On a hot grill they can cook very fast - so be mindful!

Grilled Steak with Spicy Rub Ingredients:

 Instructions:

French Potato Salad

Total time: 30 minutes
    This is a lightly dressed potato dish, with lots of tarragon and chives. 

French Potato Salad Ingredients:

 Instructions:

Sautéed Zucchini (Courgette), Shallots, Cherry Tomatoes

Total time: 25 minutes
     Stir-fried shredded zucchini or yellow squash, finished with a few cherry tomatoes - simple for summer.

Sautéed Zucchini (Courgette), Shallots, Cherry Tomatoes  Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, 3 small bowls, medium bowl,
saucepan with lid, large skillet, barbecue grill

Heat water in saucepan for potatoes
Cut potatoes, add to water, cook
Make dressing for potatoes, set aside
Make rub for steak, rub on steak, set aside
Slice shallots
Shred zucchini
Cut cherry tomatoes in half
Drain potatoes, add to dressing, stir, set aside
Make dressing for crab
Open, drain crab
Snip all herbs
Make Crab Louis

Heat oil in skillet, sauté shallots
Turn on / light barbecue grill
Slice avocado, tomato
Plate Crab Louis
Stir Potato Salad
Turn shallots off
Serve Crab Louis, relax, enjoy....
Done?
Turn heat on under shallots
Stir Potato Salad
Start to cook steak
Add zucchini to shallots, stir-fry
Turn steak
Add vinegar, soy sauce, herbs, tomatoes to zucchini
Stir-fry vegetables, remove from heat
Remove steak
Serve all