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Menu and Recipes

   Menu
   Day 1
   Day 2
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   Day 4
   Day 5
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barbecued pork
Barbecued Stuffed Pork Loin

spanish potatoes
Spanish Potatoes

cucumber
Old-Fashioned Cucumber Salad

 

Menu Plan for the week of July 12, 2013: Day 2 Recipes

Barbecued Stuffed Pork Loin
Spanish Potatoes
Cucumber Salad

Cooking time:  60 minutes for menu plus 10 earlier      Cooking schedule: see below for instructions

     This menu is great for a dinner party as most of the work is done ahead, and the cooking mostly unattended.

Barbecued Stuffed Pork Loin                       Preparation and cooking time:   45 minutes
   This is marinated for a few hours in a cross between a brine and a classic pork rib sauce.  I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest).  There is enough pork for two meals.  Be sure to save any leftover sauce for the leftover pork!

1 pork loin roast, 24oz (720gr)
Marinade/Barbecue Sauce
1/2 cup (4oz, 120ml) coffee  1/2 - 3/4 tsp instant dissolved in hot water or brewed coffee
1/2 cup (4oz, 120ml) maple syrup
1/4 cup (2oz, 60ml) ketchup
2 tbs cider vinegar
1 tbs Worcestershire sauce
1 tbs soy sauce
1 tsp garlic powder
1 tsp dry mustard
Stuffing
3oz (90gr) mushrooms, about 1/2 cup finely chopped
2 slices Prosciutto
2 tbs dry bread crumbs
3 tbs marinade

At least 2 hours or up to 8 hours earlier:  Mix all ingredients for marinade/barbecue sauce.  Cut a lengthwise slit down the center of the pork loin almost all the way through. Leave about 1/4" (.5cm).  You want to be able to open it like a book.  Spread the pork out in a deep dish and pour the marinade over.  Turn the pork to coat, cover and refrigerate. 
stuffed pork loinDinner time: Remove pork from marinade, reserving marinade, and let drain a bit. Put reserved marinade in a small saucepan and bring to a boil.  Boil for 5 minutes.  Allow to cool.  Remove 1/3 cup to use as a basting sauce and reserve the rest to use as a dipping sauce for this meal and with the leftover pork.
Finely chop mushrooms and Prosciutto.  Mix mushrooms, Prosciutto and bread crumbs in a small bowl.  Add 3 tbs of marinade / barbecue sauce and mix well.   Lay pork out with cut side up.  Spread the stuffing on one side up to 1/4" from the edges.  Fold the other side over and tie well with kitchen string: Cut five 10 inch lengths of string and wrap around pork and tie every 2 inches or so - making certain that you do one as close to each end as possible.  
Cook pork on barbecue grill for 45 - 60 minutes or until done, basting 3 or 4 times with the Barbecue Sauce.  When done, slice and serve with more Barbecue Sauce on the side. 
Could also be baked at 400F for 45 - 60 minutes or until done but you won't get the sugary crust.  It is done when 'juices run clear', so - either poke it, slice it and take a peak or use a meat thermometer. An instant read meat thermometer is best for a nice, juicy roast.  Cook it to an internal temperature of 145F (62C)  See techniques.

Spanish Potatoes                                             Preparation and cooking time:   35 minutes
   Cumin, paprika and sherry vinegar add a hint of Spain to these grilled potatoes.  Use any color pepper you like - and add hot peppers if so inclined.

2 medium potatoes
1 red bell pepper
1 tbs olive oil
1 tbs sherry vinegar
1/2 tsp cumin
1/2 tsp paprika

Slice the pepper into thick slices. Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.  Put spices, vinegar, olive oil into a large bowl, add potatoes, peppers, and toss well to coat.  Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat 20 - 30 minutes, until they all have a nice color and potatoes are done.  Serve.  

Old-Fashioned Cucumber Salad          Preparation and cooking time:  10 minutes plus 1 hour
   This is my mother's recipe, as made by her mother.... Probably German in origin.  A can of tomatoes makes the perfect weight, sitting on a small saucer.

2 - 3 cucumbers
1 tbs salt
2 tbs sugar
1/4 cup cider vinegar
1 tbs fresh chives, snipped
1/2 tsp pepper

Peel cucumber and thinly slice, using a box slicer, food processor or mandolin.  Put 1/3 of the cukes in a deep bowl, sprinkle 1/3 salt.  Repeat twice.  Place a small plate or bowl, that will rest directly on the cucumbers, on top. Add a weight of some sort to add pressure to the cukes, and let sit for an hour.  Drain, rinse lightly and squeeze dry.  Add remaining ingredients, mix well.  Serve.  This is better the next day.

Cooking Schedule: 60 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large dish for marinating, small bowl, small
saucepan, 2 medium bowls, barbecue grill, grill pan,
kitchen string
2 - 8 hours earlier:
Make barbecue sauce
Cut pork loin, spread flat
Pour sauce over, turn, cover, refrigerate
Dinner time:
Turn on/light barbecue grill
Remove pork, let drain
Chop mushrooms, Prosciutto
Make stuffing
Stuff, tie pork, put on barbecue, cook

Peel, slice cucumbers
Layer cucumbers, salt, add weight, set aside
Snip chives, put in bowl with sugar, vinegar
Cook marinade
Remove 1/3 cup for basting, reserve rest for dipping
Baste pork
Cut peppers, potatoes
Combine cumin, paprika, oil, vinegar
Add potatoes, peppers, stir to combine, cook
Baste pork
Stir the potatoes, baste the pork
     Pause while it all cooks, stirring and basting
Remove pork, let rest
Remove potatoes
Rinse cucumbers, finish cucumber salad
Slice pork, serve