This Week ends Menu

The Big Boys Yesterday In The Paddock

The Edible Window Boxes

The Side Of The Big Run In( a wreath I made)

What are you making for dinner this weekend? Do you plan ahead? Do you drive home stressed and wondering what is in the freezer ? Or are you somewhere in between?

Most home cooks make the same dishes in some rotation.
Personally,I get a little bored cooking the same dishes. I read and collect cookbooks .
I write Menu Plans ,if I am not in the mood to eat what is on the menu I switch days around.
For me, menu planning is a wonderful way to reduce stress.

Menu planning is a discipline, a habit and a tool. This discipline is something I developed, I was one to purchase the same list week after week and stress at dinner time about what to make.

Friday : Crab Cakes and Fish Chowder
Some of the guys I work with went fishing this week , one was kind and brought me fresh haddock.
For fish chowder I start with bacon and onions and build on that
 Crab Cakes

1 lb lump crab meat / pick clean
2 slices of fresh white bread, torn in pieces
2 TBS mayonnaise (I like Cains)
1 tsp mustard
2 tsp lemon juice
1 tsp Worcestershire sauce
3 TBS melted butter
1 tsp fresh from the garden parsley
1 farm fresh egg beaten
Put crab meat in a bowl and pick over for any shell or cartilage. Add torn bread and toss. Add the rest of the ingredients and incorporate, being careful not to break up crab meat. Form into 5 large cakes.
Heat large oven proof skillet over medium high heat.( I use cast iron) Add 1-2 TBS cooking oil, let heat. Cook crab cakes in skillet for 5 minutes each side until golden brown. Transfer skillet to oven and bake for 10 minutes.
Serve with tartar sauce.

Recipe:  Tartar Sauce

1/2 cup mayonnaise
Juice of 1/2 lemon
3 TBS home made Piccadilly
Combine all ingredients and serve with Crab Cakes. Refrigerate leftover tartar sauce

Saturday: Chicken Salad Wraps
http://www.cooks.com/rec/doc/0,1625,148186-252203,00.html
Sunday  AKA Fathers Day : Green Salad topped with Cheese Burgers
Make a fresh green salad and top with
Serves 4
1.5 pounds Ground Beef

1/2 Onion, finely chopped

 4 pieces American Cheese

1 teaspoon Olive Oil

4 Large Eggs

1/2 teaspoon Margarine



1.Saute the finely chopped onion in the olive oil. Saute until the onion is soft, translucent and starts to caramelize. Then take off of heat to cool. 

2.Place ground beef in a large bowl and season with Salt, Pepper and Garlic Salt. Pour in the caramelized onions and mix into the meat with your hands, making sure the onion is disbursed evenly.
3.Separate the meat into 4 patties, roll into balls and flatten. Season the outside of the meat with some salt and pepper. They are ready for the grill, place on a BBQ grill till cooked as desired. Place the cheese on the patties to melt 1 minute before the meat is done

Top with Special Sauce from Full Bellies Happy Kids (see side bar)

Mix all these ingredients in a bowl,