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Main Course Menu Plan: Week 3 Summer I
Day 1: Grilled Scallops with Lemon Ginger Sauce
Total time: 15 minutes
Scallops cook quickly on the barbecue. You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the 'center', but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough
Ingredients:
- 12oz (360gr) sea scallops (large scallops) substitute shrimp or firm white fish
- 1 tsp soy sauce
- 1 tsp paprika, hot or sweet
- 1 tbs olive oil
- skewers if scallops are small - makes it easier to grill
- Lemon Ginger Sauce:
- 1/2 tbs minced ginger - the equivalent of 3 'quarter' or '1 euro' size slices
- 1 shallot
- 2 tsp walnut or sesame oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml white wine
- juice from 1/2 lemon, about 2 tbs
- 1 tsp soy sauce
Instructions:
- If using wooden skewers soak in water for a few minutes.
- Mix oil, soy sauce and paprika.
- Toss scallops with sauce.
- Thread onto skewers, if using.
- Grill over direct heat 3 - 5 minutes per side, until they are opaque.
- Remove and serve with Lemon Ginger Dipping Sauce - either on the skewers or off.
- Lemon Ginger Dipping Sauce:
- Finely chop shallot.
- Peel and mince ginger.
- Squeeze lemon, you should have 1 1/2 - 2 tbs juice.
- Heat oil in small saucepan. Add shallot, ginger and sauté briefly.
- Add chicken stock and white wine. Bring to a boil and boil until reduced by half.
- Add lemon juice and soy sauce, heat briefly.
- Remove from heat and allow to cool.
Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Day 2: 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.
Day 3: Grilled Chicken, Pepper and Avocado Salad
Total time: 25 minutes
Grilled roasted peppers and onions, chicken with a barbecue flavor and a 'French' dressing for the salad. Try to get a sweet onion: Maui or Walla Walla.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 red pepper or yellow pepper
- 1 sweet or red onion
- 2 tsp olive oil
- 1 avocado
- 1 carrot
- Lettuce for 2 main meal salads
- Marinade for chicken:
- 1 tbs Worcestershire sauce
- 1 tbs ketchup
- 1 tbs red wine vinegar
- 1 tbs olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- "French" Vinaigrette:
- 2 tbs ketchup
- 1 tbs red wine vinegar
- 1 tsp Dijon-style mustard
- 1/4 tsp paprika
- 3 tbs salad olive oil
Instructions:
- Chicken:
- Make marinade, pour over chicken and set aside.
- Vegetables:
- Clean and slice the pepper into strips.
- Cut the onion in half and slice thickly.
- Put onion and pepper into a bowl, add oil and toss well. Cook pepper and onion in grill pan (or any old metal pie or cake tin) on barbecue grill for about 10 minutes until they are crisp-tender. Stir once or twice.
- When vegetables are done start to cook chicken, 12 - 15 minutes, turning once.
- Vinaigrette:
- Mix ketchup, vinegar and mustard.
- Slowly add olive oil, whisking constantly.
- Salad:
- Prepare lettuce and put in large salad bowl.
- Slice the avocado.
- Slice the carrot into paper thin strips using the vegetable peeler.
- Add a bit (2 tbs) of dressing to lettuce and toss well to coat.
- Add carrot, peppers and onions, and a bit (1 tbs) more dressing and toss well.
- Arrange avocado slices around edge of salad.
- When chicken is done, thinly slice and arrange in center of salad.
- Drizzle a bit of dressing on the avocado and chicken and serve, remaining dressing on the side.
Note: Peppers and onions can be roasted in400F (200C) oven for 20 minutes or sautéed in a skillet until brown. Chicken can be sautéed in a skillet for about the same amount of time.
Day 4: Grilled Honey Mustard Pork Chops
Total time: 30 minutes
The heat of a good Dijon-style mustard is nicely tempered with the sweetness of honey. I use the grocery store honey that comes in a squeeze bottle for marinades rather than the single-flower artisan honey that I like on my bread.
Ingredients:
- 2 - 4 pork chops, 12oz total (360gr) if boneless
- Marinade:
- 1 tbs honey
- 1 tbs Dijon-style mustard
- 1 tbs red wine vinegar
- 1/2 tsp garlic powder
- 3 tbs olive oil
Instructions:
- Mix all ingredients for marinade and spoon on chops, turning to coat.
- Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes per side or until done. Should be slightly pink near bone when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.
Note: If you cook it too long pork tends to be dry - unless you cook it really, really long - but that's winter cooking ... this is summer.
Day 5: Grilled Chicken Breasts with Pimiento Sauce
Total time: 30 minutes
Marinated, grilled chicken breasts with a drizzle of Pimiento Sauce..... Simple and delicious take on barbecue sauce. You can warm it slightly if you like.... I didn't.
Ingredients:
- 2 chicken breasts, boneless, skinless
- Marinade:
- 1 tsp Worcestershire sauce
- 2 tbs red wine vinegar
- 2 tbs ketchup
- 2 tbs olive oil
- 1/3 tsp garlic powder
- 1/2 tsp oregano
- Pimiento Sauce:
- 2oz (60gr) pimientos
- 3 tbs ketchup
- 1 tbs Balsamic vinegar
- 2 tsp Worcestershire sauce
- Tabasco or hot pepper sauce optional
Instructions:
- Chicken:
- In small bowl whisk together Worcestershire, vinegar, ketchup, oil, garlic and oregano for marinade.
- Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 15 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak).
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done.
- Pimiento Sauce:
- If you need to make it: Put all ingredients for the sauce in a blender and purée. Add Tabasco if you like it hot.
- To finish:
- When chicken is done, remove and slice into 1/2" (1.25cm) slices.
- Arrange on small platter, drizzle with Pimiento Sauce and serve.
Day 6: Tuna Barley Salad
Total time: 30 minutes
This is a variation on the traditional Tuna Macaroni Salad. It's lots healthier and we like the chewy barley.... Use quick-cooking pearl barley, which takes about 15 minutes.
Ingredients:
- 2/3 cup (3.3oz, 95gr) quick-cooking barley
- 1 1/3 cup (11oz, 330ml) chicken stock
- 2 hard-boiled eggs
- 9oz (270gr) tuna
- 1 - 2 ribs celery
- 1 cup peas frozen, thawed, no sauce
- 1/2 cup (3oz, 90gr) cherry tomatoes
- 2 tbs fresh, snipped chives
- 2 tbs fresh, snipped basil
- Creamy Dressing:
- 2 tbs Dijon-style mustard
- 4 tbs Greek or plain yogurt
- 4 tbs mayonnaise
Instructions:
- Put barley and chicken stock in a small saucepan.
- Cover and simmer until tender, about 15 minutes for quick cooking barley.
- Cook eggs. When done, cool, peel and roughly chop.
- Thaw peas by running under hot water; drain well.
- Open and drain tuna
- Cut cherry tomatoes in half.
- Roughly chop celery.
- Snip chives and basil.
- Make dressing:
- Put all ingredients into a bowl and stir well to combine.
- To finish:
- Put barley into a large bowl.
- Add tuna, eggs, peas, tomatoes, celery, herbs, dressing and stir well to combine.
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