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Grilled Pork Chops with Peanut Marinade
Pasta with Peanut Sauce
Green Beans with Butter and Herbs
Menu Plan for the week of July 5, 2013: Day 4 Recipes
Grilled Pork Chops with Peanut Marinade
Pasta with Peanut Sauce
Green Beans with Butter and Herbs
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A bit of an Oriental theme for tonight's dinner. We do rather love peanut butter...
Grilled Pork Chops with Peanut Marinade Preparation and cooking time: 30 minutesSimilar 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 and accepted for pork.
2 - 4 pork chops, 12oz (360gr) total weight if boneless
Marinade:
1 tbs peanut butter I used creamy
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
Mix all ingredients for marinade and spoon over chops. Let marinate for 15 - 20 minutes. Cook on barbecue for 5 - 8 minutes per 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.
Pasta with Peanut Sauce Preparation and cooking time: 25 minutesPeanut butter, sherry, fresh herbs... It's a simple sauce, rich, creamy and full of flavor. It is meant to be served just barely warm or at room temperature.
1 cup pasta - fusilli, penne
1/2 cup (4oz, 120ml) chicken stock
2 tbs peanut butter
1 tbs dry sherry
2 tsp soy sauce
2 tbs fresh snipped chives
2 tbs fresh snipped oregano or marjoram substitute 2 tsp dried
Cook pasta according to package instructions.
Snip herbs. In a small saucepan heat chicken stock, peanut butter, soy sauce and sherry, just until peanut butter melts, stirring well to combine.
When pasta is done, drain well and put into a bowl. Immediately pour sauce over and stir well to combine. Let rest 5 minutes. Add herbs, stir well and serve.
Note: If using dried herbs add to sauce when heating.
A simple summer dish! Use any fresh herbs you have, but basil, summer savory and chives are especially good with beans. Use one or any combination.
6oz (180gr) green beans
1/4 cup (2oz, 60ml) chicken stock
1 tbs butter
2 tbs fresh herbs, I used 1 each basil and chives, snipped substitute 2 tsp dried basil or savory
Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put beans into small skillet, add stock, cover and simmer over medium heat until done, 7 - 10 minutes. If beans dry out add a little water. When done drain and transfer to a serving bowl. Melt butter in the same skillet over low heat. Snip herbs using scissors and add to melted butter and sauté briefly. Add beans and toss/stir to coat. Serve.
Note: If you prefer your beans to be more on the crisp side: Bring a medium saucepan half full of water to a boil over medium-high heat. Add beans and blanch for 4 minutes. Remove, drain and immediately plunge into cold water until cool. Drain. When adding to butter and herbs, stir-fry for 1 minute to warm.
Cooking schedule: 30 minutes |
Snip all herbs |
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