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Menu Plan and Recipes

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Menu Plan for the week of July 19, 2013:  Saturday's Recipes

Melon and Ham
Barbecued Cornish Hens
Creamy Caper and Roasted Potato Salad
Sautéed Courgette Slices

Cooking time:  60 minutes      Cooking schedule: see below for instructions

     You could get 1 Cornish hen and cut it in half, before or after cooking.  We prefer to do 2 and have the leftovers (if any) for lunch the next day - (chicken salad, maybe?). 

Melon with Ham

Total time: 10 minutes 
       This is a very subjective starter for all its simplicity.  In Spain you would get 4 big wedges of a long, green melon somewhat similar to a honeydew but with a hint of watermelon.  When I would ask what kind of melon it was, I would get an incredibly blank stare and a "how can anyone be that stupid!" look, along with the answer "It's melon!".  The melon would be covered in Iberian, Serrano or Jabugo - types of Spanish dry-cured ham.  In France you will get a small, orange Provençal melon with Bayonne ham.  In Italy, a honeydew with Prosciutto.  Why am I telling you all of this you ask?   Because...

Melon with Ham Ingredients:

 Instructions:

Barbecued Cornish Games Hens (Poussin... little chickens)

Total time: 60 minutes
    If you get one, larger bird, you can cut it in half to cook faster (serving will be easy) or leave whole and add 10 - 15 minutes cooking time. 

Cornish Games Hens (Poussin) with Pesto Ingredients:

 Instructions:

Creamy Caper and Roasted Potato Salad

Total time: 30 minutes
    Roasted potatoes, tossed with a creamy, Greek yogurt based dressing, makes an easy side dish for summer.  Lots of fresh, garden herbs and capers brings this simple potato salad out of the ordinary.

Creamy Caper and Roasted Potato Salad Ingredients:

 Instructions:

Sautéed Zucchini (Courgette) Slices

Preparation and cooking time:  15 minutes
   
The simplest, and one of the tastiest, ways I know how to cook zucchini.

Sautéed Zucchini (Courgette) Slices Ingredients:

 Instructions:

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), medium bowl, small
saucepan, large skillet, barbecue grill

Turn on/light barbecue grill
Make rub for hens
Prepare hens, oil, rub, start to cook
Mix oil, paprika
Cut potatoes, add to oil
Cook potatoes
Make barbecue sauce
Make basting sauce
Clean, slice melon
Arrange melon, ham on plates

Baste hens, stir potatoes
Slice zucchini
Make dressing for potato salad
Baste hens
Potatoes done? remove
Finish potato salad, set aside
Sauté zucchini
Serve Melon and Ham
Disturb yourself to turn zucchini, baste hens
Done?
Remove hens, let rest
Remove zucchini, salt, pepper
Stir Potato Salad
Serve, a bit of barbecue sauce on the side
Don't forget bone bowls, finger bowls...