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Week of Menus 4

Week of Menus 4

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Published by areid5833
Week of menus and recipes with shopping list.
Week of menus and recipes with shopping list.

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Published by: areid5833 on Feb 22, 2010
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02/22/2010

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Day One:
 
Crisp Pancetta Baked Pork Tenderloin
 
Black Kale with Garlic and Onion
 Day Two:
 
Green Salad with Cranberries, Pecans, Goat Cheese and Apple CiderVinaigrette
 
Maple Syrup and Mustard Glazed Hens
 
Parmesan Potatoes
 Day Three:
 
Salad
 
Beer-Braised Sirloin Tips with Mushroom Sauce
 
Steamed Rice
 Day Four:
 
Chicken Coconut Soup
 
 __________________________________________
 
Day One:
 
Crisp Pancetta Baked Pork Tenderloin
 
Serving Size : 42 lbs Pork tenderloin1/2 lb pancetta, sliced thin (you can use bacon if you can't find pancetta, just remember to swap it out on the list)1 each Granny smith apple, sliced2 Tbs maple syrupsalt and pepper1. Line the bottom of a pyrex baking dish or other roasting pan with theapples. Drizzle with maple syrup.2. Salt and pepper the tenderloin, then wrap in the pancetta. Place on top of the apples.3. Bake at 350 F for about 35 minutes, or until pork is done.
 
Black Kale with Garlic and Onions
(a good one from Fine Cooking)
 
Recipe By : Bill Telepan
 
Serving Size : 4
 
1 lb kale, washed and dried and stemmed
 
2 Tbs butter
 
salt and pepper
 
1/2 cups yellow onion, thinly sliced
 
2 cloves garlic, thinly sliced
 
1/2 cups chicken stock
 
1. Fill an 8-qt. pot with 2 inches of water and bring it to a boil over highheat. Add a good pinch of salt and add the kale. Cover with the lid slightlyajar and cook on high heat until tender, about 20 minutes. Turn
 
occasionally. The kale should have still have a little bite but shouldn't bestringy or tough.
 
2. Drain in a colander and press with the back of a large spoon to squeezeout as much excess liquid as possible. When the kale is cool enough totouch, chop it into small pieces.
 
3. Melt 3 Tbs. of the butter in the 8 qt. pot over medium heat. Add the onionand garlic and a pinch of salt. Cook covered, stirring occasionally, untilsoftened, about 5 minutes.
 
4. Add the broth, bring to a boil. Reduce the heat and maintain a gentlesimmer, and cook for five minutes.
 
5. Return the kale to the pot, stir in the remaining 3 Tbs. butter, seasongenerously with pepper and cook until the flavors are blended, about 7minutes.
 
 ___________________________________________
 
Day Two:
 
Green Salad with Cranberries, Pecans, Goat Cheese and Apple CiderVinaigrette
 
 As usual, you can make your own salad here, but I really like this one, and you do already have the maple syrup
 
Serves 4 - 64 cups red leaf lettuce1/2 cup toasted pecan halves1/2 cup dried cranberries1/4 cup Goat Cheese1 Tbs maple syrup3 Tbs apple cider vinegar4 Tbs salad oilkosher salt1/2 tsp cracked black pepper1. Mix the maple syrup, cider vinegar, salt and pepper together. Whisk in theoil.
 
2. Tear the red leaf lettuce into bite-size pieces. Add pecans, driedcranberries and crumble the goat cheese over the top. Drizzle with thedressing and toss to dress evenly. All the dressing may not be needed.
 
Maple Syrup and Mustard Glazed Hens
 
OK, for this one, I almost never marinate these guys as long as it says to, and trust me, it'snot a deal-breaker. But if you remember to do that, go, you! Also, you can cook them in the
 
oven in a pyrex baking dish if you are lucky enough to have your grill buried under threefeet of snow. The one thing you'll need to think ahead on with this is that the hens areusually frozen, so you'll want to thaw them in the fridge beforehand. (obviously)
 
4 cornish hens2 tsp dried mustard1/2 tsp cinnamon2 Tbs cider vinegar2/3 cup maple syrup3 Tbs dijon mustard2 Tbs soy saucesalt and pepper, to taste
 
1. In a bowl, combine all ingredients except the hens and mix thoroughly.
 
2. Butterfly the hens. (Split them in two - I like to use poultry shears orheavy-duty kitchen shears for this.) Marinate butterflied hens inmaple/mustard mixture one hour at room temperature or in the fridgeovernight.
 
3. Remove the hends from the marinade and grill the hens over mediumheat on the grill. I put them on a foil lined pan so it doesn't gunk up my grill.Or you can cook these in the oven at about 400F in a pyrex dish. Either way,they should be done in about 40 minutes. Simmer reserved sauce on stoveuntil reduced about half while the hens are cooking. Serve over top of hens.
Parmesan Potatoes
 
4 large russet potatoes, cut lengthwise into eighths (wedges)1/4 cup olive oil1 tsp crushed red pepper
 
Kosher salt and cracked black pepper1/2 cup parmesan cheese, grated
 
Position rack in lowest third of oven and preheat to 375F. Place potatoes
 
in a large bowl. Add oil and red pepper, season with salt and pepper andparmesan cheese and toss to coat. Place on a baking sheet lined withparchment. Bake until tender on inside and crispy on outside, turning once,about one hour. ____________________________________________
Day Three:
 
Make up your own salad
 
Steamed Rice
 
Beer-Braised Sirloin Tips with Mushroom Sauce
 
From Fine Cooking
 
Recipe By : Molly Stevens
 
1 tsp dry mustard1 tsp light brown sugar1/2 tsp dried thyme leaves, crushed

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