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Menu Plan for Fall II: Week 2, Thursday
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Daily Recipes:
Grilled Teriyaki Pork Chops
Zucchini (Courgette) Potato Cake
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I rarely see nice, bone-in chops. I had to take advantage for our last week of grilling.
Grilled Teriyaki Pork Chops
Total time: 25 minutes
Sometimes we just have to be easy... And it's not easy to duplicate a bottled Teriyaki sauce!
Ingredients:
- 2 - 4 pork chops, depending on size 12oz (360gr) boneless, 16oz (480gr) bone-in
- 4 - 5 tbs Teriyaki marinade
Instructions:
- Pour marinade over chops. and let marinate for 10 minutes.
- Remove from marinade and cook on barbecue 10 - 15 minutes turning once or under broiler for 12 - 15 minutes turning once - or sauté in large skillet 10 - 15 minutes (you get the picture).
- Baste with any remaining marinade.
- In all cases it depends on thickness and test for doneness by slicing and peaking. Remove and serve.
Potato and Zucchini (Courgette) Cake
Total time: 25 minutes
This was based on a Potato Leek Cake that I make during the winter. I updated it for summer by adding red pepper and zucchini. It was a bit heavy to 'flip' so you can either turn it, whole, using 2 plates or just turn it in large sections with a big spatula. Either way, let it get nice and crispy first!
Ingredients:
- 2 medium potatoes, (10oz, 300gr total)
- 1 small - medium zucchini (8oz, 240gr)
- 1 onion (5oz, 150gr)
- 1/2 red pepper
- 1 tbs olive oil
- salt and pepper to taste
Instructions:
- Chop the onion and red pepper.
- Wash the potatoes and zucchini, but do not peel.
- Shred the zucchini and the potatoes using the large whole on a box grater or use a food processor.
- Put all of the vegetables into a bowl and stir well to combine.
- Heat oil in a large nonstick skillet over medium-high heat. Add vegetables and flatten as best you can with a spatula, reduce heat to medium and let fry.
- After 10 minutes lift up an edge to see how it looks. Keep checking until it's a nice, golden brown. (Mine took about 15 minutes - increase the heat if it takes longer than that)
- Then you can do one of two things: Put a plate (or tray) on top of the skillet. Grabbing the plate and skillet together (with hot pads) flip them over so that the cake is on the plate. Slide the cake back into the pan to cook the other side, another 10 - 12 minutes. When done, slide onto a plate cut into wedges and serve.
- Or, carefully turn large sections with a spatula. Pat back together and fry until brown on that side, another 10 - 15 minutes. Slice onto a platter and serve.
Cooking Schedule: 35 minutes |
Heat oil in skillet |
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