Main Course Menu Plan: Week 1  Fall I

Day 1: Smoked Salmon Kedgeree

Total time: 25 minutes
   Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.  We smoked the salmon, using a kettle grill, for about 20 minutes.  You could use purchased smoked salmon, if you prefer, but it should be hot-smoked, American-style rather than the wet-smoked, Scotch or Irish style.  Gravlax would not work.

Smoked Salmon Kedgeree Ingredients:


Day 2: Steak with Roasted Garlic and Red Wine Reduction

Total time: 60 minutes 
    In the summer cook these quickly on the barbecue; in winter, quickly sear in a hot skillet.  Either way, do it at the last minute so they don't get too well done.  The roasted garlic and shallots are creamy and mild; the wine reduction rich and silky.

Steak with Roasted Garlic and Red Wine Reduction Ingredients:


Day 3: Pizza Margherita with Prosciutto

Total time: 1 hour 10 minutes, if you make the crust from scratch,
                               35 minutes if you buy the crust
     This is not a typical American pizza.  It has fresh, garden-ripe tomatoes rather than sauce and fresh mozzarella rather than packaged, shredded.  The crust is easy to make, especially if you have a stand-mixer with a dough hook.  If you don't make it from scratch buy a good pizza crust at the store.

Pizza Margherita with Prosciutto  Ingredients:


Day 4: Barbecued Chicken Breasts

Total time: 30 minutes
   A quick, savory marinade and a spicy barbecue sauce to finish makes these chicken breasts perfect for a quick summer dinner. Save a bit of barbecue sauce to pour over just before serving.

Barbecued Chicken Breasts Ingredients:


Day 5:  Stuffed Bell Peppers, Oriental Style

Total time: 45 minutes
   Stuffed Bell Peppers don't always have to have tomato sauce and cheese on them.  Choose whatever color pepper you like.  You could substitute Basmati or regular rice for the brown. Try to get 4-sided peppers, they are easier to stuff and lie flat.

Stuffed Bell Peppers, Oriental Style Ingredients: 


Note: If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side also.

Note2: Use quick cooking rice - it will cook in the time it takes to sauté the meat. The rice I use takes about 15 minutes.

Day 6: Chicken Breasts with Tarragon Mustard Sauce  

Total time: 20 minutes
     Tarragon is a great herb for chicken, and a classic pairing in French cuisine.  The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.

Chicken Breasts with Tarragon Mustard Sauce Ingredients:


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