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Menu Plan for Summer II: Week 1, Saturday
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Daily Recipes:
Tuna and Radish Salad
Brined and Grilled Turkey Breast with Aioli
Grilled Potatoes with Aioli
Courgette (Zucchini) Sticks
Cooking time: 60 minutes plus 10 earlier Cooking schedule: see below for instructions
Yes, I know the Allioli has a long set of instructions - but mostly informative so don't panic. The turkey needs to be brined ahead either early in the morning or the night before. The Allioli requires patience but you will be amazed at how delicious something so simple can be. Be warned: it's hot! We'll have more of the turkey on Monday.
Tuna and Radish Salad
Total time: 15 minutes
There are still a few radishes left in the markets. We've had our fill of snacking on them so I added them to this salad. If you have salad left, it's great on a sandwich!
Ingredients:
- 6oz (180gr) tuna, drained
- 2 hard-boiled eggs
- 1/2 cup sliced radishes
- 1/3 cup chopped celery
- 1/4 cup chopped dill pickle
- 2 tbs snipped chives substitute 1 tbs dried
- 1 tbs snipped tarragon substitute 1 tsp dried
- 2oz (60gr) lettuce leaves
- Tarragon Vinaigrette:
- 1 tsp Dijon-style mustard
- 1 tsp lemon juice
- 2 tsp white wine tarragon vinegar
- 1 tsp snipped fresh tarragon substitute 1/2 tsp dried
- 2 tbs salad olive oil
Instructions:
- Boil the eggs.
- Combine tuna, radishes, celery, pickle and herbs in a medium bowl.
- Make Vinaigrette: Combine mustard, lemon juice and vinegar in a small bowl and whisk together.
- Slowly add olive oil, whisking constantly to emulsify. Add tarragon and mix.
- Add Vinaigrette to tuna and mix gently. Set aside until eggs are done and you are ready to finish.
- Before serving peel and chop eggs. Add to tuna and mix gently.
- Arrange lettuce on 2 plates. Spoon salad in the center of the lettuce and serve.
Grilled, Brined Turkey Breast with Allioli
Total time: 60 minutes plus 5 earlier
I used a boneless, skinless turkey breast for this, that was tied into a roll. It doesn't need to be boneless, but do take the skin off if yours comes with it on; it lets the brine permeate better. You can tie it into a round shape or leave it as is. You could also use turkey tenderloins. Cooking times will vary according to the weight and thickness. An instant read meat thermometer is great!
Ingredients:
- 3 - 4 cups cold water
- 1 cup ice cubes
- 1/4 cup sea, kosher or other coarse salt
- 1/4 cup honey
- 2 tbs brown sugar
- 2 tbs white wine tarragon vinegar
- 1 tbs juniper berries
- 1 tbs dried thyme leaves
- 1 tbs mustard seed
- 1 tbs black peppercorns
- 1 turkey breast, (or half or tenderloin) 24 - 32oz (750 - 1000gr)
- Allioli Mayonnaise
- 1 tbs allioli
- 1 tbs mayonnaise
Instructions:
- At least 6 hours and up to 24 hours before cooking, mix 3 cups water, salt, honey, sugar and vinegar in large, deep bowl.
- Stir until sugar and salt are dissolved.
- Add herbs and spices, stir.
- Add ice, turkey and enough water to cover turkey.
- Cover and refrigerate, turning occasionally, until ready to cook. You could also use a large, zip-lock food bag.
- When ready to cook, remove turkey and let air dry 10 minutes.
- Discard brine.
- Cook turkey on barbecue grill for 35 - 60 minutes, turning to brown all sides. Cook until 165F (75C) in the center. If you don't have a thermometer, remove after 35 minutes and cut a small slit in the center to check. A 32oz (1000gr) turkey tenderloin should take 35 - 45 minutes.
- Remove and let rest a few minutes.
- Slice and serve with Allioli Mayonnaise.
- Allioli Mayonnaise
- Mix well, taste, add more mayonnaise if desired.
Note: You could add a few wood chips, that have been soaked in water for 15 minutes, if you like a smoky flavor. You could also bake it in a 400F (200C) oven for about the same amount of time.
Allioli
Time: 15 minutes
This is the Spanish/Catalan method, without egg yolks. It's heavy on the garlic, and very hot! Yes, garlic packs a lot of heat when fixed this way! You can cut it with commercial mayonnaise if you like. This makes about 4 tbs of allioli. It can't be made ahead as it tends to 'break' upon sitting - still good, but it has to be pounded back together.
Ingredients:
- 4 large cloves of garlic
- 1/4 tsp sea, kosher or other coarse salt
- 2 - 3 tbs good olive oil
Instructions:
- Info: You have to do this with a mortar and pestle. (see below for possible substitutes) The garlic has to be mashed. A blender or food processor will not work - you'll get a bland garlic mayonnaise. The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor.
- Method: Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt is needed to help break down the garlic. Pound with the pestle until you get a paste. Yes, this will take awhile. (It took 10 - 15 total minutes for me to make this.) When you have a thick paste add the olive oil a few drops at a time and work into the garlic. Once the drops are incorporated, add a few more. Continue adding oil until it becomes difficult to incorporate then stop. If you add too much the sauce will break - the oil will separate from the garlic. This should look like a very thick mayonnaise.
Note: If you don't have a mortar and pestle you can use a small, deep bowl (ceramic if possible) and the round handle of something - table knife, spatula, rolling pin, something fairly large. You could also mash the garlic and salt into a paste on a plastic cutting board (or in a heavy food bag) with a meat pounder, first, then put it into a bowl and incorporate the oil using a fork or whisk. Just remember that the garlic needs to be really mashed or it won't accept the oil. And if nothing seems to work, just add the mashed garlic and oil to some mayo.....
Grilled Potatoes with Allioli
Total time: 35 minutes
Simple grilled potatoes, finished with freshly made allioli. If you like garlic, you will absolutely love this... But, be careful not to use too much. In this case a little goes a long way!
Ingredients:
- 2 medium potatoes
- 1 tbs olive oil
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 - 2 tbs Allioli
Instructions:
- Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
- Put oil, paprika and thyme into a large bowl and mix well.
- Add potatoes and toss, coating thoroughly.
- Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these). Cook on barbecue (grill) for 25 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- When done remove potatoes and place on a paper towel briefly to remove the excess oil.
- Toss potatoes with 1 - 2 tbs allioli and serve.
Note: Potatoes could also be roasted in 400F (200C) oven for 30 minutes.
Baked Zucchini (Courgette) Sticks
Total time: 40 minutes
These are quickly prepared; bake, unattended and end with a nice crunch. Easy peasy! And one can't have too many zucchini recipes in summer!
Ingredients:
- 1 medium zucchini, (courgette) green or yellow, about 8 inches (20cm)
- 1 tsp Dijon-style mustard
- 1 egg
- 2 tbs dry bread crumbs
- 2 tbs grated Parmesan cheese
Instructions:
- Wash zucchini and slice off stem and blossom ends.
- Cut it in half or thirds the short way. You want pieces 2 - 3" long (5 - 8cm).
- Cut each section into sticks about 5/8" (1cm) square. They won't all be perfect, coming from a round vegetable, but close is good.
- In a flattish bowl whisk the mustard and the egg together.
- In another flattish bowl or plate mix the crumbs and cheese together.
- Roll the zucchini sticks in the egg, then the crumbs.
- Place on a nonstick baking sheet.
- Bake at 400F (200C) for 35 minutes, until coating starts to brown.
- Remove and serve.
Cooking Schedule: 60 minutes plus 10 earlier |
Mix mustard, egg |
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