Friday, July 30, 2010

The Week end Menu

The criteria for this weekends menu,Fresh and Easy
*use as few pots and pans as possible
*use what is in season
*do not heat up the kitchen
*have time left to chill
I will post photo's as production takes place

Garlic Clams and Mussels on the Grill
4 tablespoons butter
3 large garlic gloves, chopped
2 dozen clams, scrubbed clean,we used local little necks
2 dozen mussels, scrubbed clean
A splash of Chardonnay wine ( I had one open...)
1/2 cup fresh tomato, chopped, it is all about the tomatoes this week
2 tablespoons fresh basil, chopped
Heat a grill to high heat.
If your grill has a side burner start this on the side.If not do this part inside.
Place the butter and garlic in a small saucepan over low heat.foil ones if you do Melt the butter and infuse it with garlic.Splash in the wine Turn the heat off and leave the saucepan on the burner.
When the grill is ready,Put grill pan on. If you do not have a grill pan you can use a disposable aluminum pan (9 x 13 inch) directly on the grill grate. Add the clams and cover the grill with the lid. Cook for about 15 minutes; the clams will just beginning to open. Add the mussels to the pan along with the clams and replace the lid. Grill for another 5 - 10 minutes or until all of the clams and mussels have opened. Drizzle the garlic infused butter over the shellfish and sprinkle with the tomatoes and basil. Serve immediately.
This needs a good crusty bread to soak up the broth

Spinach Salad w Grilled Chicken
2 large Granny Smith or Gala apples, thinly sliced
2 T fresh lemon juice
1 large bunch of clean spinach
2Grilled grilled chicken breast (seasoned with S&P and olive oil)
1 red onion
a hearty cheese,Bob likes one with horseradish
1 cup celery thinly sliced
1 cup cranberries
1/2 cup walnuts
Honey Mustard Dressing
Toss apple slices with lemon juice. Layer apples, chicken, and the remaining ingredients in a large bowl. Toss with honey mustard when ready to serve

Skillet Tostadas
1/2 Lb Ground Beef Seasoned
1/2 cup chopped onions (1 medium)
1 15-oz can light red kidney beans, or one can re fried Beans
1/3 cup salsa
1 cup shredded cheese
8-16 tostada shells
Seasonal toppings: Shredded or baby greens, diced tomato, sour cream, avocado, black olives, etc
In a 10 inch skillet cook the ground meat and onion until meat is brown and onion is tender. Drain fat and stir in the beans, salsa, and cheese and heat until the cheese is melted and the beans are hot.
Paint the shells with sour cream, divide the mixture between them and add your favorite toppings.
Bob likes Olives, I do not
I will serve this with rice

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