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Menu Plan for Summer I: Week 3, Day 2

Grilled Turkey Pesto Rolls
Faux Patatas Bravas
Green Beans with Butter and Pine Nuts

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

      If you can't get thin turkey cutlets, you could use veal cutlets, or chicken breasts.   Pine nuts can be kept in the freezer.  The rest of the Pimiento Sauce will be used later.

Grilled Turkey Pesto Rolls

Total time: 35 minutes
  These are a bit fussy because each roll has to be tied separately, but they are well worth the extra time.  If doing for a larger group, assemble ahead. 

 Ingredients:

• 3 thin turkey cutlets, 10oz (300gr), mine were 9" by 5" by 1/8" (23cm by 13cm by 1/3cm)
• 3 tsp pesto sauce
• 3 thin slices prosciutto
• 6 large basil leaves
• kitchen string

 Instructions:

• Lay the turkey cutlets flat. 
• Spread each cutlet with 1 tsp pesto sauce. 
• Top with 1 slice of Prosciutto and 2 basil leaves. 
• Starting from the short end, roll up. 
• Cut into thirds. 
• Tie each slice of roll with string to keep from unfurling as it cooks.
• Place the rolls in an oiled grill basket, cover securely and  cook over direct heat for 6 - 8 minutes per side.  Or your could use a grill pan or place directly on grill.  The basket just makes it easier.
• When done, snip and remove string.  Serve.

Note:  If you can't get turkey cutlets, use 2 chicken breasts: cut almost through, starting on the 'straight' edge of the breast, giving you a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Fill the 'pocket with pesto, Prosciutto and basil, tie and grill.

Faux Patatas Bravas 

Total time: 35 minutes
   These are not as hot as the 'real' ones in Spain.  If you would like more heat add red pepper flakes or a few drops of bottled hot sauce.  The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.

 Ingredients:

• 2 medium potatoes
• 1 tbs olive oil
• 2 tsp Herbes de Provence
• 1 tbs sherry vinegar
• 1 tsp paprika    smoky if you have it
• Pimiento Sauce: 
• 4oz (120gr) pimento (pimiento) or roasted red peppers
• 1 cup (8oz, 240ml) tomato sauce 
• 1 shallot
• 2 cloves garlic
• 2 tsp olive oil
• 1 tsp oregano
• 1 tsp chili powder
• 2 tsp Balsamic vinegar
• Red pepper flakes, if you want more heat

 Instructions:

• Cut potatoes into large pieces. 
• Whisk together the oil, herbs and vinegar. 
• Add potatoes and toss to coat. 
• Cook in grill pan on barbecue grill about 25 minutes or until done and starting to brown and get a bit crispy. 
• Or you can roast them in the oven:  Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. 
• Gently warm 1/3 - 1/2 cup Pimiento Sauce. 
• When potatoes are done, put into a bowl and pour warmed Pimiento Sauce over - just enough to very lightly coat. 
• Sprinkle with paprika and serve.
• Pimiento Sauce:
• Finely chop shallot and garlic. 
• Heat oil in small sauce pan over medium heat. 
• Add chili powder, shallot, garlic and sauté until tender, about 3 minutes. 
• Add the remaining ingredients and bring to a boil over medium heat. 
• Reduce heat, cover and simmer for 5 minutes. 
• Purée with blender or immersion blender. 

Leftover Pimiento Sauce can be used with grilled chicken breasts or grilled fish or grilled pork chops. Use half for the Patatas Bravas.

Green Beans with Butter and Pine Nuts

Total time: 20 minutes 
  I like the flavor pine nuts add, just sprinkling a few on a vegetable or salad can turn a plain dish into something a little more special.  Quickly sautéing them in butter adds a light toasting.

 Ingredients:

• 6oz (180gr) green beans
• 1 1/2 tbs butter
• 1 tbs pine nuts
• Salt and pepper to taste

 Instructions:

• Put an inch of water in the bottom of your steamer and bring to a boil, covered. 
• Top and tail beans... cut off the ends.  Cut into 1 1/2 inch lengths (4cm) or leave whole. 
• Add beans to steamer when water is boiling.  Cover and steam for 10 minutes. 
• Uncover and taste a bean.  If not done leave in for another 1 - 2 minutes.  If done, remove beans and spread on a plate to cool slightly and stop cooking. 
• Heat medium nonstick skillet over medium heat.  Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes. 
• Add butter and beans.  Heat through. 
• Add salt and pepper to taste and serve.

Cooking Schedule: 40 minutes for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium bowl, small saucepan with lid, saucepan with steamer basket and lid, barbecue grill, grill pan for potatoes, basket or mat for turkey, barbecue tools, kitchen string, blender Turn on/light barbecue grill Mix vinegar, oil for potatoes Cut potatoes, add to vinegar/oil, stir Put potatoes in pan, cook Assemble turkey rolls, tie, set aside Chop shallot, mince garlic Sauté shallot, garlic, chili powder

Add remaining ingredients for pimiento sauce Bring pimiento sauce to boil, reduce heat, cover, cook Top, tail beans, cut, put in steamer basket, steam Mind the potatoes Purée pimiento sauce, keep 1/2 warm, 1/2 in fridge Start to cook turkey rolls     Pause while it all cooks Turn turkey rolls Remove beans Mind the potatoes Empty steamer pan, add butter, pine nuts, sauté Add beans to pine nuts, stir Add pimiento sauce to potatoes, stir, add paprika Remove turkey rolls, snip string, Serve it all

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By Katie Zeller

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