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Menu Plan for Summer II: Week 12, Thursday
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Daily Recipes:
Chevre Stuffed Burgers, Grilled
Balsamic Potato Salad
Green Beans with Ham
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
This uses the last bits of chevre and barbecue sauce from the week. I've used firm cheese in the past, but, adding a few herbs to the soft cheese worked well.
Chevre Stuffed Burgers, Grilled
Total time: 15 minutes
A bit of creamy goat cheese in the center keeps these burgers very most and adds a lovely flavor.
Ingredients:
- 12oz ground beef (360gr mince)
- 2oz (60gr) chevre (goat cheese)
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1 tsp breadcrumbs
- Leftover barbecue sauce
Instructions:
- In a small bowl mix basil, breadcrumbs, garlic and chevre.
- Make 4 patties of the beef.
- Spread half of the goat cheese/crumb mix on each of 2 patties, spreading to within 1/3" (1cm) of the edge.
- Place remaining 2 patties on top. Work edges to seal.
- Oil hinged basket. (A paper towel works well.)
- Place patties in basket and cook on barbecue grill over direct heat for 4 - 5 minutes per side.
- Or cook directly on barbecue grill.
- Or sauté in nonstick skillet for same amount of time. Remove and serve with leftover barbecue sauce on the side.
Balsamic Potato Salad
Total time: 20 minutes
This is a simple potato salad. dress with a Balsamic Vinaigrette and sprinkled with herbs.
Ingredients:
- 2 medium potatoes
- 1/2 cup celery, 1 - 2 ribs
- 2 tbs fresh chives
- Balsamic Vinaigrette:
- 1 tbs Balsamic vinegar
- 2 tsp Dijon-style mustard
- 2 tbs good olive oil
Instructions:
- Slice the potatoes for salad.
- Heat a medium saucepan half full of water over medium high heat.
- When water is boiling, add potatoes, partially cover and cook just until tender when pierced with a sharp knife, 10 - 12 minutes.
- Remove from heat and drain.
- Roughly chop celery. Snip chives.
- Make vinaigrette:
- Whisk vinegar and mustard together in a bowl large enough for the salad.
- Slowly drizzle in olive oil, whisking constantly until well combined.
- To finish: Add potatoes to vinaigrette and stir gently.
- Add celery, chives, stir.
- Serve warm or cool.
Green Beans with Ham
Total time: 30 minutes
Rather than sauté the ham, removing it and serving it crisp, we are cooking it with the beans. It may not look as pretty but the ham flavor slowly cooks into the beans for a more traditional, southern taste.
Ingredients:
- 6oz (180gr) green beans
- 1/4 cup chicken stock
- 2oz (60gr) ham
Instructions:
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Roughly chop ham.
- Put beans into small skillet, add stock, ham
- Cover and simmer over medium heat until done, about 15 minutes.
- Uncover during last 5 minutes to cook off some of the cooking liquid.
- Serve.
Cooking Schedule: 30 minutes |
Put beans, stock, ham in skillet, cover, cook |
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