Monday, May 26, 2008

Weekly menu 12

Reflections from the Backcounter

Memorial day is a day to remember all who have given up their life for our country and to remember those who served in the military. I take for granted the freedom that my father fought hard to ensure during WWII. I hope that we can all take a moment out of our hectic schedule today to realize that the purpose of this holiday is not to enjoy a three day weekend but to remember the sacrifice of individuals and families ...a sacrifice that has given me a beautiful three day weekend in May with my family. I especially remember by father who was truly proud to be an American...and so am I.

Monday: Memorial Day

Burgers and Hot Dogs on the Grill
Potato Salad
Deviled eggs
Chocolate Cake

Braised Chuck Roast with Balsamic Vinegar, Figs And Port Ingredients
Green Beans

1 Chuck roast; (4-pound) 3 Gloves garlic; chopped
1/2 lb Dried Mission figs; halved
Freshly ground black pepper
1/2 c Red wine
1/2 c All-purpose flour
1/2 c Port
1 tb Olive oil
2 c Veal or chicken stock
1 sm Onion; diced
1 tb Chopped fresh thyme

Instructions for Braised Chuck Roast with Balsamic Vinegar, Figs And Port
Preheat the oven to 350 degrees. Season the roast with salt and pepper. Put the flour on a large plate and dredge the meat in the flour. Place the oil in a roasting pan and heat it in the oven or on a burner over high heat until the oil is smoking hot. Add the roast and brown each side well, 3 to 4 minutes. Add the onion and garlic and saute until fragrant, about 1 minute. Add the figs, red wine, and Port and cook over high heat until reduced by half. Add the stock and bring to a boil. Add the thyme, cover the roasting pan with a lid, and place in the oven. Cook until tender, about 1 hour. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce. Slice the roast against the grain, cutting 1/4-inch-thick pieces, and put the slices on a serving plate. Season the sauce in the pan to taste with salt and pepper. If the sauce is thin, place the pan on a burner over high heat and reduce until thick enough to coat the back of a spoon. Ladle sauce over the sliced meat and serve hot.

Another option is to place the chuck roast and ingredients in the slow cooker for 3-4 hours. In my house this is the only way to cook something like this on a weeknight. Can serve the chuck roast slices on rice.

Baked Chicken with Rosemary and Lemon

Clean whole chicken and pat dry. Loosen skin of breast and slide soft butter mixed with lemon juice and a few chopped rosemary leaves (go light on the rosemary) between skin and meat. Slice one lemon in half and place in cavity of chicken with ¼ of an onion and one small sprig of rosemary. Bake in oven at 350 degrees until done.
Roasted carrots


Curried Chicken salad sandwiches
(Use left over chicken to make the chicken salad)
1 1/2 cups skinless cubed chicken
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 lb), peeled, pitted, and chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped

Whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
Carrot and celery sticks

This is a delicious healthy pizza alternative. Instead of fighting with pizza dough on Friday night, use a Boboli and cook it on the grill to add flavor and crispness to the crust. A great recipe from Epicurious.

Pizza Bianca

Artichoke and mushroom fritatta
Fresh bread
Green Salad

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