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Sunday, June 22, 2008

Weekly Menu V

Here we are - menus for the last five weeks and we haven't repeated a meal, yet. Oh it's coming...I assure you. Unless I start giving you all the recipes I have from my cookbooks, I just might begin to run out of ideas!

Oh well...still these are from my head.

Monday - Thanks to my mother-in-law, dinner is a snap! If you don't have a frozen lasagna you can a fresh one from the local pizzeria!

Tuesday -

Racks of Lamb with Herb Paste

3 Lbs. Lamb Rib Roast (rack) - 2 racks/8 chops, each
20 garlic cloves
1 cup fresh mint
1 cup fresh basil
3/4 cup fresh rosemary leaves
1/4 cup fresh sage
2 Tbsp. fresh Thyme
2 Tbsp. salt
Juice of 1 lemon
2/3 cup extra virgin olive oil

Combine all ingredients (except lamb) except oil in a food processor and pulse a few times until garlic cloves are slightly mashed/chopped. While motor is running, pour oil in a stead stream through top and puree until well mixed.

Dry off racks of lamb and smooth paste over both sides of each rack. Reserve 1/2 cup of the mixture in a small bowl, cover and refrigerate. Place both racks in a large zip bag and refrigerate at least over night.

Preheat oven to 400 degrees. In a large pan, over high heat, sear each rack (fat side down first) about 3-4 minutes per side, turning often until browned but not burned. Repeat with second rack. Smear each rack with 1/2 of the reserved mixture and place on heavy baking pan. Bake racks about 16-20 minutes (turn once) for medium. Remove racks and cover with foil, let stand 10-15 minutes before slicing and serving.

Green Beans with Sherry-Wine Vinaigrette

1 lb. fresh green beans, trimmed
2/3 cup grape tomatoes, sliced
1/4 cup sliced red onion
2 tbsp. sesame seeds
1 shallot, minced
1/4 cup extra virgin olive oil
2 Tbsp. Sherry Wine
2 Tbsp. Red Wine Vinegar

Boil about 1 quart of water and toss in beans. Let cook until bright green, about 5 minutes. Drain and rinse under ice cold water for about 3 minutes. drain.

In a large bowl combine tomatoes, beans and onion. In a small bowl, whisk shallots, oil and wine and vinegar together. Pour over beans and toss well. Refrigerate about 15 minutes until cold. Sprinkle with seeds.

Wednesday - This is a crazy recipe - it is soo good and it is soo sinful. I call it a heart-attack in a bowl. But it is worth every bite. And if my cholesterol hadn't just come back as 182 (with the good levels at 66!), I would not have suggested this.

Fettuccine Alfredo

1 egg, beaten
2/3 cup sour cream (the full fat, don't skimp)
1 stick of butter, unsalted, melted
1/2 cup Parmesan cheese (plus extra for serving)
1 lb. fettuccine
freshly ground pepper

Cook Fettuccine according to box directions. Meanwhile in a very large bowl, beat an egg. Drain pasta and immediately pour very hot pasta over the egg, toss well. Add all remaining ingredients and toss well. Serve with plenty of extra cheese and pepper.

Thursday - It's best to start this recipe a few days before you're ready to use it. Marinating flank steak breaks down the proteins so that it will be less chewy and much more flavorful.

Flank Steak with Scallions, Ginger and Soy Sauce

1 1/4 lbs. flank steak
3 chopped scallions
1 Tbsp. salt
2 Tbsp. peeled fresh ginger cut up to ease processor
1/2 cup low sodium soy sauce.

In a food processor, combine all ingredients except steak. Pour over steak (score it in several places on both sides of meat). Allow steak to marinate for at least 24 hours.

Grill steak on BBQ for about 4-6 minutes per side.

Mushroom Saute

1 8-oz pkg. baby bella mushrooms, sliced
1 8-oz pkg. shiitaki mushrooms, sliced
2 tbsp. unsalted butter
2 tbsp. sour cream

Melt butter in large saute pan and saute mushrooms for about 8 minutes, or until soft, over med-high heat. Add sour cream and saute another 2-3 minutes or until mixture thickens.

Friday - it's best to do this one night before you want to use them

Grilled Oil and Vinegar Chicken Cutlets

1 lbs. chicken cutlets, sliced thin
1/3 cup extra virgin olive oil
3 Tbsp. red wine vinegar

Whisk together oil and vinegar and pour over chicken. Marinate over night. grill cutlets on BBQ for about 4 minutes per side.

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