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Main Course Menu Plan: Week 12 Spring II
Day 1: Grilled Salmon with Warm Tomato Leek Salsa
Total time: 20 minutes
Salmon is the perfect fish for grilling and smoking: a light brushing of olive oil and a few herbs are all it needs.
Ingredients:
- 2 salmon fillets, 12oz (360gr) total weight
- 1 tsp Fines Herbes
- 1 tsp dill weed
- 1 tbs olive oil
- Warm Tomato Leek Salsa:
- 1 small leek
- 2 medium tomatoes I used 1 red and 1 yellow
- 1 tsp chili powder
- 1 tbs fresh snipped oregano
- 1 tbs fresh snipped chives
- 1 tbs olive oil
Instructions:
- Put salmon in a grill basket or on mesh grill pan.
- Brush fish with the olive oil and sprinkle with herbs.
- Grill for 5 - 7 minutes a side, depending on thickness.
- OR put on baking sheet and roast in 400 F (200C) oven for 15 - 20 minutes, depending on thickness.
- In both case salmon will be done when it flakes easily, slightly pink in the center is fine.
- Remove from heat, sliding it off the skin if needed.
- Serve with:
- Warm Tomato Leek Salsa:
- Clean leek and slice thinly, using up to the thick, dark green.
- Roughly chop tomatoes.
- Snip herbs.
- Heat oil in medium skillet over medium heat.
- Add chili powder and sauté briefly.
- Add leeks and sauté until tender, about 7 minutes.
- Add tomatoes and sauté 5 minutes longer. Add herbs, stir and remove from heat.
- Keep warm (but not hot) until ready to serve.
Day 2: Barbecued Sirloin Steak
Total time: 30 minutes
Get any steak suitable for your budget and for grilling. If you slice the steak, at an angle, even a tougher cut is delicious - and they usually have more flavor!
Ingredients:
- 16oz (480gr) sirloin or top round (suitable for grilling)
- 2 tbs ketchup
- 1 tbs Worcestershire sauce
- 1 tbs Balsamic vinegar
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 2 tbs olive oil
Instructions:
- Combine ketchup, Worcestershire, vinegar, oil, garlic and oregano.
- Spoon on both sides if steak and allow to marinate for 15 - 30 minutes.
- Cook steak on barbecue grill over direct heat for 5 - 9 minutes per side - or until done - 140F (60C) for rare. Use thumb test, meat thermometer or, as last resort, by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Slice at an angle about 1/2 inch thick (1.25cm) and serve.
- Note: Can be cooked under broiler - start with 7 minutes per side.
Day 3: Chicken Caesar Salad
Total time: 25 minutes
Grilled chicken and a yogurt dressing keep the calories down on this salad; the Parmesan and the anchovies keep the classic 'Caesar' flavor high.
Ingredients:
- 2 chicken breasts, boneless and skinless
- 1 tbs chili powder
- 2 tbs Worcestershire sauce
- 1/2 tsp garlic powder
- lettuce - for 2 main salads Romaine (Cos) if you can get it
- 1 avocado
- 2 tbs Parmesan, freshly grated, for sprinkling
- extra anchovy filets for garnish optional
- Caesar Dressing:
- 1 tbs Dijon mustard
- 1 tbs lemon juice
- 1 tbs tarragon white wine vinegar
- 2 tsp Worcestershire Sauce
- 2 anchovy filets, mashed or 1 tsp anchovy paste
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 2 tbs salad olive oil
- 1 tbs snipped fresh chives
- 1/2 tsp garlic powder
- 3 tbs Parmesan, freshly grated
Instructions:
- Mix chili powder, Worcestershire and garlic.
- Rub over chicken.
- Cook chicken on barbecue grill or sauté in a nonstick skillet, 7 - 8 minutes per side, or until done.
- Remove and slice.
- Slice avocado.
- Clean lettuce.
- Put lettuce in large salad bowl tearing if necessary.
- Caesar Dressing:
- Put mustard, lemon juice, vinegar, Worcestershire sauce and yogurt in small bowl and whisk well to combine.
- Slowly add olive oil whisking constantly.
- Stir in garlic, Parmesan and anchovy paste, if using. Dressing should be thick.
- Add chives and set aside.
- To Finish:
- Toss lettuce with some of the dressing.
- Arrange chicken and avocado on top.
- Drizzle a bit of dressing over all, sprinkle with Parmesan and serve, remaining dressing (and anchovies) on the side.
Day 4: Grilled Pork Chops with Ginger Barbecue Sauce
Total time: 30 minutes
At first glance it seems like a lot of ginger in this recipe - both on the chops and in the sauce. But it works well, adding an underlying flavor that is not too 'ginger-y' or particularly hot; just a tiny kick.... When you are marinating meat it helps to poke it with a fork, to let the marinade penetrate.
Ingredients:
- 2 - 4 pork chops - depending on size, 12oz of boneless (360gr)
- Marinade:
- 1 tbs red wine vinegar
- 1 tbs soy sauce
- 1 tbs ketchup
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 3 tbs olive oil
- Ginger Barbecue Sauce:
- 1 cup tomato sauce, 8oz (240ml)
- 2 tbs molasses
- 2 tbs cider vinegar or other vinegar
- 1 - 2 tsp dry mustard try 1 tsp, taste after heating, add more if you like
- 1 - 2 tsp ground ginger try 1 tsp, taste after heating, add more if you like
- 1 tbs soy sauce
Instructions:
- Mix all ingredients for marinade and pour over chops. Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes a side or until done basting each side with barbecue sauce. Should be slightly pink in the center or near bone when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve, with Ginger Barbecue Sauce on the side.
- Ginger Barbecue Sauce
- Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Day 5: Salad with Sausage, Potatoes and Chevre
Total time: 35 minutes
The warm potatoes and sausages melt the creamy goat cheese, coating the lettuce with a flavorful dressing. Use any flavor sausage you like; I used pork with olives.
Ingredients:
- 4 - 6 sausages, 10oz total weight (300gr)
- 3oz (90gr) soft goat cheese (chevre)
- 2 medium potatoes (10oz, 300gr)
- 1 tbs olive oil
- Lettuce - enough for a main meal salad for 2
- large handful of fresh basil leaves
- 2 tbs fresh, snipped chives
- Pepper
- Vinaigrette:
- 1 clove garlic
- 1 tbs Dijon-style mustard
- 1 tbs lemon juice
- 2 tbs white wine tarragon vinegar
- 4 tbs salad olive oil
Instructions:
- Cut potatoes into bite size pieces and coat with the olive oil.
- Either cook in a pan on the barbecue if you are using it or put on a baking sheet in a 400F oven for 25 minutes.
- Cook sausages - either on the barbecue grill or in a frying pan on the cook top.
- Tear lettuce and put in a large bowl.
- Snip chives.
- Tear large basil leaves, leave small ones whole.
- Add herbs to lettuce
- Vinaigrette:
- Mince garlic.
- Combine garlic, lemon juice, mustard and vinegar in bowl and whisk well.
- Slowly drizzle in olive oil whisking constantly so that the dressing emulsifies (gets thick).
- To finish:
- Add 1/4 of the vinaigrette to lettuce and toss to combine using tongs (or salad utensils).
- When sausages are done cut into bite size pieces and add to lettuce - they will be warm.
- When potatoes are done add to salad - again, warm is okay - not necessary, but okay.
- Add the chevre to the salad with a spoon - just in small chunks.
- Add about 1/3rd more of the dressing and toss well. As you toss the salad you will see the residual warmth from the sausage and potatoes combined with the dressing cause the chevre to coat the lettuce leaves, making a very creamy salad.
- Add more dressing as you like, using all of it or reserving some to be added at table. Fresh pepper is also nice..... serve.
Day 6: Chicken Breasts with Ginger Barbecue Sauce
Total time: 30 minutes
When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced. Thinly sliced, at an angle, it seems to be more succulent. Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tbs olive oil
- 1 tbs sherry vinegar
- 1 tbs Worcestershire sauce
- 1 tbs lemon juice
- Ginger Barbecue Sauce:
- leftover or....
- 1 cup tomato sauce, 8oz (240ml)
- 2 tbs molasses
- 2 tbs cider vinegar or other vinegar
- 1 - 2 tsp dry mustard try 1 tsp, taste after heating, add more if you like
- 1 - 2 tsp ground ginger try 1 tsp, taste after heating, add more if you like
- 1 tbs soy sauce
Instructions:
- In small bowl whisk together Worcestershire, vinegar, lemon juice and oil.
- Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 10 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with Barbecue Sauce.
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce.
- Serve with sauce on the side.
- Ginger Barbecue Sauce
- Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
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