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Menu Plan for Summer I: Week 11, Saturday

Shrimp on Avocado Cream
Grilled Cornish Hens with Spicy Rub
Potato and Chard Gratin

Cooking time:  70 minutes for menu          Cooking schedule: see below for instructions

       We used shrimp for our starter, but you could use smoked salmon, ham or even leftover tuna.  The little chickens are perfect for a single serving and any leftovers are perfect for snacks.

Shrimp on Avocado Cream

Total time: 15 minutes 
   The is a knife and fork sandwich, modeled on the famous Smorbrod or open-faced sandwiches of the Scandinavian (and Austrian) countries.  If you have Avocado Cream left - have it on toast for breakfast. 

 Ingredients:

• 12 - 14 medium shrimp
• 1 tbs butter
• 1 tbs lemon juice
• 1 tsp pepper
• 1 small ripe avocado
• 1 tsp lemon juice
• 1/4 cup (2oz, 60gr) Greek or plain yogurt
• 6 cherry tomatoes, yellow, red
• 2 pieces whole-grain bread    or whatever you have

 Instructions:

• Peel and devein shrimp if needed. 
• Melt butter; add lemon and pepper. 
• Toss shrimp with lemon butter. 
• Cook on barbecue grill for 5 minutes or until done. 
• Or sauté in nonstick skillet for same amount of time.  Remove and set aside. 
• Remove avocado from shell and put into a bowl. 
• Add lemon juice and mash with a fork. 
• Add the yogurt and mash with the avocado. 
• Slice the cherry tomatoes in half. 
• Toast the bread. When done, remove the crusts and allow to cool. 
• To assemble:
• Generously spread the avocado cream on the toast.
• Artfully arrange shrimp and tomatoes, and serve.

Grilled Cornish Hens (Poussin) with Spicy Rub

Total time: 60 minutes 
    Cooked over indirect heat with a spicy rub gives these hens a crisp, flavorful skin.  Both the dry mustard and pepper add a bit of heat.

 Ingredients:

• 2 Cornish game hens or poussin (little chickens)
• 1 tbs olive oil
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp finely ground black pepper

 Instructions:

• Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. 
• Rub birds with olive oil. 
• Mix all remaining ingredients together and sprinkle over birds. 
• Pat into place with the back of a spoon or a spatula. (Using your hands would remove too much of the rub.)
• Cook hens on barbecue grill over indirect heat, covered, for 45 - 60 minutes or until done.  Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. 
• Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done.
• When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). 
• Serve whole or cut each bird in half.

Potato and Chard Gratin 

Total time: 70 minutes 
      A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer.  Use a deep dish and pile it high.  It wilts and compacts as it bakes.  Add the cheese at the end or it all ends up on the foil.  The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.

 Ingredients:

• 2 medium potatoes (10oz, 300gr)
• 8oz (240gr) (Swiss) chard, stems and leaves
• 1/2 cup (4oz, 120ml) chicken stock
• 2 tbs chopped fresh parsley
• 2 tbs chopped fresh chives
• 2oz (60gr) cheese, Gruyère, Edam, Swiss
• 1 tsp olive oil

 Instructions:

• Wash the chard and trim any bad bits. 
• Stack the leaves together and fold over, the long way. 
• Slice into thin strips, about 1/2" (1cm) using both leaves and stems. 
• With a sharp knife thinly slice the potatoes. 
• Snip herbs.
• Heat chicken stock.
• Lightly oil the bottom of a deep (1 1/2", 4cm) baking dish.
• Spread half of the potatoes in a layer on the bottom. 
• Pile the sliced chard on top. 
• Sprinkle with herbs.
• Drizzle the hot stock over the top and press down as best you can.
• Lay the rest of the potatoes over the top.
• Cover with foil and bake, 45 minutes, at 200C (400F).
• Slice cheese.
• Remove dish, uncover, lay the cheese over the top and return to oven for 15 minutes longer.
• Remove from oven and serve. 

 

Cooking Schedule: 70 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, medium bowl, 2 small bowls, fork, skillet, baking dish, foil, barbecue  grill and tools Turn oven on, 400F (200C) Light / turn on barbecue grill Wash, trim, slice chard Heat stock in microwave or saucepan Slice potatoes Lightly oil baking dish Arrange layer of potatoes Add chard, herbs to baking dish Drizzle with hot stock, press down Add remaining potatoes, cover, bake Prepare birds, rub with oil Make rub, sprinkle on hens, pat down, cook hens

30 minute break but mind the hens Melt butter Mix butter, pepper, lemon, add shrimp, stir Cook shrimp: skillet or barbecue Remove avocado from shell, mash with lemon juice Add yogurt, mash Make toast Cut tomatoes Remove toast, trim crusts, allow to cool Slice cheese Uncover gratin, add cheese, bake Spread avocado cream on toast Arrange shrimp and tomatoes Serve Shrimp Done? Remove hens and let rest Remove Gratin Serve

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