Sunday, July 5, 2009

MENU Sun July 5th through Sun July 19th

We're all about variety and economy. Pay attention to what's already stocked in your pantry, to what's on sale this week. You can have great meals at a decent price - sure, it takes a bit of planning, but it can be done. It's my job to teach you how! You don't have to live on frozen pizza anymore.

SUN 7/5 - Puerco Pibil and Maque Choux (pronounced something like "mock shoe")

MON 7/6 - Favorite Shrimp of Dinah's, Snow Crab legs, Fried Okra with Remoulade Sauce, Zatarain's New Orleans Style Red Beans and Rice

TUE 7/7 - Grilled pork tenderloin, stuffing (made from a mix), salad

WED 7/8 - Salmon with Caper Relish, rice, veggie

THU 7/9 - Stuffed Chicken Rolls, Pasta with Creamy Shallot Sauce, salad if we have leftover salad ingredients still

FRI 7/10 - Enchiladas (from the freezer - made them several weeks ago & froze the extras). There's nothing like an easy meal on a Friday.

SAT 7/11 - Grilled Lamb Chops, Roasted Rosemary Potatoes, Grilled Veggies (mushrooms, peppers, onions, squash)

SUN 7/12 - Homemade pizza

MON 7/13 - Pork Stirfry

TUE 7/14 - Brandy and Orange Chicken, rice, veggie

WED 7/15 - Broiled Tilapia Parmesan, Risotto, Glazed Carrots - use this recipe but with all carrots instead of carrots and parsnips.

THU 7/16 - Grilled Ribeye Steak, Stuffed Mushrooms, Bread with Dipping Oil & Spices, Salad

FRI 7/17 - Vodka Cream Sauce with pasta and chicken (I just cook the chicken on the stove-top after pounding it flat).

SAT 7/18 - kabobs - undecided yet what kind to do. Probably will be "Prosciutto" Chicken Kabobs. Feel free to make them with real prosciutto, as opposed to using salami. But for the money, I'll use salami. Maybe one day I'll make it back to Spain and come back with a suitcase full of Serrano Ham, though.

SUN 7/19 - Coq au Vin. Between those instructions and Joy of Cooking, I'm going to give it a try, I think. If the weather's nice, though, I may forego cooking this, go kayaking, and have cheeseburgers for dinner.

I'm realizing just how often we cook with alcohol... let's see, this two-week menu has tequila, wine, sherry, brandy, and vodka. The alcohol cooks off, and you are left with a complex, irreproducable flavor. My, but I love Vodka Cream Sauce. I have a special relationship with fresh basil.

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