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Assertive seasoning pastes for barbecued seafood or meat.

AUGUST MENUS

Fast, easy meals and little cooking--that's the ticket for hot August days. Choose quick-to-prepare main dishes, and serve seasonal fruit au naturel for dessert. For an evening picnic, pack dinner for two and select a scenic location. If your gathering expands, the salad entree can easily be doubled.

Breakfast or brunch falls back on eggs forspeed; enliven scrambled eggs with smoked salmon and cream cheese.

As you make frying pan quesadillas, letthe family participate. Each person can cook his or her own--or appoint just one cook to supervise the project.

Evening picnic Oriental

Perfectly suited to the home garden or aremote spot with a view, this simple-to-prepare picnic is ideal if you want dinner under control ahead of time. Pack each element of the salad separately--the marinated shrimp, the cold noodles with Oriental seasonings, and crisp greens. This not only keeps foods fresh but creates an inviting presentation as you spoon ingredients one on top of the other. For dessert, dip fat strawberries into gingered vanilla yogurt; enjoy with purchased crisp, sweet Japanese crackers or cookies. Carry a thermos of chilled sake or tea to serve over ice.

Mustard Shrimp

Chilled Lemon Noodles

Chilled Salad Greens

Strawberries with Gingered Vanilla Yogurt

Sweet Japanese Crackers

Iced Sake Iced Tea

You can start the meal a day ahead: cookand season shrimp and noodles, wash and crisp about 1 quart salad greens, and stir together the yogurt sauce. To transport any distance, pack containers in a refrigerated chest. Also chill the beverages, then pour into a thermos.

If you like strawberries best at room temperature,rinse and let drain while you pack, then package them for safe travel.

Mustard Shrimp

2 tablespoons butter or salad oil

2 cloves garlic, pressed or minced

1/4 cup finely chopped onion

1/8 teaspoon cayenne

3/4 pound large shrimp (30 to 35 perlb.), shelled and deveined

1/4 cup dry sherry

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon finely chopped freshtarragon or 1 teaspoon dry tarragon

Melt butter in a 10- to 12-inch frying panover medium heat. Add garlic, onion, and cayenne; cook until onion is golden, about 5 minutes, stirring often. Add shrimp and cook, stirring, until opaque in center (cut to test), 4 to 5 minutes. Add sherry, vinegar, mustard, and tarragon; stir until boiling. Let cool, then cover and chill at least 1 hour or up to overnight before serving. Makes 2 servings.

Chilled Lemon Noodles

Water

6 ounces dry thin buckwheat noodlesor dry vermicelli

Lemon dressing (recipe follows)

In a 5- to 6-quart pan over high heat,bring 4 quarts water to boiling. Add noodles and cook, uncovered, stirring occasionally, until tender to bite, about 10 minutes. Drain; rinse with cold water until noodles are cool, about 2 minutes. Drain and mix with lemon dressing. Cover and chill until ready to serve or up to overnight. Makes 2 servings.

Lemon dressing. Stir together 1/4 cut lemonjuice, 2 tablespoons soy sauce, 2 teaspoons finely chopped fresh ginger, 2 teaspoons sesame oil, and 1 teaspoon sugar.

Strawberries with Gingered Vanilla Yogurt

In a bowl, stir together 3/4 cup vanilla-flavoredyogurt and 1/4 teaspoon ground ginger. Serve as a dip for 1 1/2 to 2 cups rinsed and drained large strawberries. Makes 2 servings.

Egg and bagel breakfast

This speedy yet elegant meal gives newform to an old favorite--lox and bagels. Mix the cream cheese and salmon into the scrambled eggs while you toast the bagels.

Orange Juice

Cream Cheese Eggs with Smoked Salmon

Toasted Bagels

Raspberries and Cantaloupe

Iced Coffee Sweetened Whipped Cream

Choose small melons and use each half asa bowl to hold a serving of raspberries. Before you start the eggs, cut and seed the cantaloupe, rinse and drain the berries, then put them in the melons.

Also juice oranges and brew extra-strongcoffee--let the hot liquid start to cool while you whip some cream. Serve the coffee over ice; add the cream as an optional embellishment.

Cream Cheese Eggs with Smoked Salmon

6 to 8 large eggs

1 green onion (root trimmed), thinlysliced, including top

4 ounces thinly sliced smokedsalmon or lox, cut into thin strips

1 tablespoon butter or margarine

1 small package (3 oz.) creamcheese, cut into small pieces

In a bowl, beat eggs until blended, thenstir in half the onion and all the salmon. Melt butter in a 10- to 12-inch frying pan over medium heat. Pour egg mixture into pan and stir frequently with a wide spatula until eggs begin to set but are still quite moist. Scatter cheese over eggs and continue to cook, stirring often, until eggs are set as you like. Spoon eggs onto plates and garnish with remaining onion. Makes 3 or 4 servings.

Full-moon quesadilla dinner

With traditional quesadillas, you fold tortillasinto half-moons. In our variation, they remain flat. Simply sandwich the filling between tortillas, toast in a frying pan, then cut into wedges. Each cook can tend to his or her own quesadilla, or you can cut each into wedges to share as they come out of the pan. To serve all at the same time, transfer quesadillas from pan to oven as you cook them.

If you like, eat all foods with your fingers.

Full-Moon Quesadillas with Tomatillo Salsa

Cherry Tomatoes

Pickled Peperoncinis

Watermelon

Lime Salt Cayenne

Polvorone Cookies

Sangria Mineral Water

For simplicity, buy thinly sliced ham andcheese from the deli--or the supermarket deli. If you can find them, purchase crumbly and tender Mexican-style sugar cookies called polvorones; or serve regular sugar cookies.

Cut watermelon into wedges, then seasonas you eat with a squeeze of lime juice and a sprinkle of salt and cayenne. Or mix salt and cayenne in a small, shallow dish and dip melon lightly into it.

Full-Moon Quesadillas with Tomatillo Salsa

1/2 pound tomatillos, husks removedand rinsed, or 1 can (13 oz.) tomatillos, drained

1/2 pound jicama, peeled and rinsed,or 1 can (5 oz.) water chestnuts, drained

1 fresh jalapeno chili, stemmed,seeded, and finely chopped

1/3 cup lime juice

8 flour tortillas, 8 to 10 inches wide

1 pound jack cheese, thinly sliced

1/2 pound thinly sliced cooked ham

2 teaspoons butter or margarine

Cilantro (optional)

Core fresh tomatillos. Finely chop tomatillosand jicama; combine in a bowl with jalapeno and lime juice. Use, or cover and chill up to overnight. Makes 1 3/4 cups.

Lay 4 tortillas flat. Cover surface of eachwith an even layer of cheese and ham, using all, then put another tortilla on top; press lightly to make them stick together. As quesadillas wait to cook, cover with plastic wrap to keep from drying.

Place a 10- to 12-inch frying pan or 10- by20-inch griddle over medium heat. When hot, add 1/2 teaspoon of the butter to the pan (or 1 teaspoon on a griddle); swirl or brush butter to coat cooking surface. Using a wide spatula for support, place 1 quesadilla in pan (or 2 on griddle). Cook until lightly spotted with brown on the bottom, about 3 minutes. Turn with spatula and cook until bottom is lightly spotted with brown and cheese is melting (peek to check). Remove from pan. Keep warm as remaining quesadillas are cooked--or eat as they come from pan; cut into wedges to eat out of hand or with a fork. Accompany with salsa. Makes 4 servings.

Photo: Warm summerevenings invite picnicking. This transportable meal features a three-part salad to assemble on site. Above, spoon mustrard-flavored cold shrimp and dressing over lemon-seasoned buckwheat noodles that top crisp greens

Photo: Dressed-up eggs,scrambled with smoked salmon and cream cheese, go with toasted bagels. Raspberries fill tiny cantaloupe halves

Photo: Hot wedges of layered tortilla quesadillahave ham and melted cheese inside
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1987
Words:1291
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