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June menus: skewered satay and salad supper, quesadilla and salsa breakfast, shrimp and pasta picnic.

JUNE MENUS

With the outdoor dining season well underway by June, this month's menus feature meals designed to make the alfresco experience simple and enjoyable.

For the first menu, cooking centers on the barbecue. Grill meat and vegetables, then combine with raw vegetables and a peanut sauce for a hot and cold salad.

Start the day with a leisurely breakfast on the patio featuring a spicy, fresh salsa over scrambled egg quesadillas.

And for a meal away from home, pasta and shrimp salad transports easily and can be made ahead.

Satay salad supper

Indonesian satay--thin strips of meat threaded on skewers, then cooked quickly on a hot grill--takes on a Western twist with the addition of vegetables to the barbecue. Serve the gilled vegetables and meats alongside crisp salad greens and raw vegetables; spoon peanut sauce onto everything.

Peanut Satay Barbecue Salad

Hot Sourdough French Bread

Garlic Butter

Lemon Sorbet Shortbread Cookies

Beer Iced Tea

Make the marinade first, using part to marinate the meat, part to combine with peanut butter and coconut milk for a flavorful dressing, and the rest for basting vegetables and meat on the barbecue.

All foods can be prepared ahead of time. Blanch onions and eggplant; wash and assemble spinach, lettuce, cucumber, and tomatoes; thread meat onto skewers. Store foods in the refrigerator until you're ready to head outdoors to cook. Serve barbecued vegetables and meat tepid or hot. Follow with purchased lemon sorbet and shortbread cookies for dessert.

Peanut Satay Barbecue Salad

If you like, use beef and chicken, or just one meat.

1 1/4 pounds boneless, fat-trimmed beef steak such as rib-eye or top round (2 1/2 lb. if using beef only)

1 1/2 to 1 3/4 pounds chicken breast (about 1 1/2 whole breasts), boned and skinned (3 lb. if using chicken only)

Marinade (recipe follows)

Water

3 medium-size onions, peeled and cut in half crosswise

1 large (1 1/2 to 2 lb.) eggplant, stem trimmed off and eggplant cut lengthwise into 12 to 16 wedges

3 large yellow, red, or green bell peppers, cut in half, stemmed and seeded

1 quart lightly packed tender spinach leaves (about 6 oz.), stems removed, leaves washed and crisped

2 quarts lightly packed butter lettuce leaves (about 8 oz.), washed and crisped

1 large cucumber, cut diagonally into 1/8-inch slices

2 or 3 medium-size ripe tomatoes, cored and cut into 1-inch wedges

Peanut sauce (recipe follows)

Slice beef and chicken into 1/8-inch-think pieces. Place in a bowl with 1/3 cup of the marinade; stir to coat well. Cover meat and chill 1 hour or up to overnight. Thread slender skewers through meat slices, rippling and pushing meat to one end. Use one kind of meat on each skewer; you'll need 12 skewers, each at least 10 inches long.

In a 5- to 6-quart pan over high heat, bring 3 to 4 inches of water to a boil. Add onion halves and simmer, uncovered, until outer layers give slightly when pressed, about 3 minutes. Life from pan with a slotted spoon and set aside to drain. Add eggplant, a portion at a time (wedges should be covered with water); cook, uncovered, 1 minute. Lift from pan with slotted spoon and drain. Repeat until all the eggplant is blanched; discard water.

Mound and ignite about 80 charcoal briquets (2-in. size) on fire grate of a barbecue with a grill at least 22 inches wide; have dampers open. When coals are barely covered with gray ash, spread in a solid single layer. Scatter 12 briquets over coals. Set grill 4 to 5 inches over coals.

Brush onions and eggplant lightly with some of the marinade. Place onions, eggplant, and peppers on the grill; cook, basting occasionally with marinade, until bottom sides are heavily spotted with brown, 8 to 10 minutes; turn pieces. Continue to cook, basting, until opposite sides are also heavily spotted with brown. Turn vegetables and move to cool edges of grill and continue to cook slowly until tender when pierced; leave on grill as you cook meats. Lay skewered meat in center of grill over hottest coals; turn as needed until lightly browned. Baste occasionally with marinade, using all that remains. Cook chicken until white in center (cut to test), about 12 minutes. Cook beef until it reaches desired doneness (cut to test), 8 to 10 minutes for medium-rare.

Transfer cooked vegetables and skewered meat to a platter; serve hot or tepid. Arrange spinach, lettuce, cucumber, and tomatoes on another platter.

Have peanut sauce in a small bowl. Serve grilled vegetables, meats, and raw vegetables onto dinner plates and spoon sauce onto them. Makes 4 to 6 servings.

Marinade. Stir together 3/4 cup lime juice; 1/2 cup soy sauce; 1/3 cup firmly packed brown sugar; 2 cloves garlic, pressed or minced; and 1/8 teaspoon cayenne.

Peanut sauce. Stir together 1/2 cup peanut butter; 1 cup unsweetened coconut milk; 1/2 small onion, finely chopped; and 6 tablespoons marinade, recipe preceding.

Quesadilla breakfast

Breakfast eggs take on a Mexican character in quesadillas with salsa. Follow with coffee flavored with grated chocolate.

Scrambled Egg Quesadillas with Salsa

Orange Juice

Coffee Grated Chocolate

If you like, make salsa the night before. Grate chocolate, then brew strong coffee while fixing quesadillas.

Scrambled Egg Quesadillas with Salsa

8 flour tortillas (6- or 7-in. size)

2 tablespoons melted butter or margarine

1 medium-size ripe avocado

Lemon juice or vinegar

8 large eggs, beaten until blended

1/2 cup grated parmesan cheese or 1 cup 1/4-inch cubes jack cheese

1/2 cup fresh cilantro (coriander) leaves, optional

Salsa (recipe follows)

Lightly brush both sides of each tortilla using 1 tablespoon melted butter. Stack tortillas; wrap in foil and place in a 350| oven until hot, about 15 minutes.

Meanwhile, pit, peel, and slice avocado into 12 wedges; rub with lemon juice.

Also, put remaining butter in a 10- to 12-inch frying pan and set over medium heat. Add eggs; stir frequently until eggs are set the way you like. Stir cheese into eggs.

Spoon an equal amount of scrambled eggs onto one half of each warm tortilla; fold other half over eggs. Place 2 quesadillas on each of 4 plates. Garnish each plate with 3 avocado wedges and cilantro. Accompany with salsa. Makes 4 servings.

Salsa. In a bowl, mix 2 medium-size ripe tomatoes, cored and chopped; 1 small onion, chopped; 1 or 2 small hot chilies (jalapeno or serrano), stemmed and chopped; 1 medium-size green or red bell pepper, stemmed, seeded, and chopped; 1/2 teaspoon ground cumin; and salt and pepper to taste.

Pasta salad picnic

Start with shrimp and pasta salad; end with melon and grapes.

Lemon-Shrimp Pasta Salad

Breadsticks Butter

Honeydew Melon Wedges Grapes

Sparkling Wine Mineral Water

Prepare salad up to a day ahead. Clean shrimp and cook in the seasoning liquid; the liquid also dresses the fettuccine. For an outing, transport pasta in an ice chest.

Lemon-Shrimp Pasta Salad

1/4 cup white wine vinegar

3 tablespoons lemon juice

1 1/2 tablespoons honey

1 1/2 tablespoons chopped fresh ginger

1 tablespoon soy sauce

1/16 teaspoon cayenne

1 1/2 pounds large shrimp (30 to 35 per lb.), peeled and deveined

Water

12 ounces dry fettuccine

1 tablespoon Oriental sesame oil

1/3 cup chopped green onions

1 tablespoon grated lemon peel

In a 3- to 4- quart pan, stir together vinegar, lemon juice, honey, ginger, soy sauce, cayenne, and shrimp. Place over high heat and bring to a boil, stirring occasionally; cover and remove from heat.

Let stand, stirring occasionally, until shrimp is opaque in center (cut to test), about 10 minutes. Lift shrimp from pan with a slotted spoon and put in refrigerator; reserve liquid.

Meanwhile, bring 3 quarts water to a boil in a 5- to 6-quart pan. Add fettuccine and cook, uncovered, over high heat until tender to bite, about 15 to 18 minutes. Pour pasta into a colander; rinse under cold running water until cool; drain well. In a large bowl, mix fettuccine, reserved cooking liquid, shrimp, sesame oil, onions, and lemon peel until pasta is well coated. Serve, or cover and chill up to 1 day. Makes 4 to 6 servings.

Photo: Supper salad starts with barbecued onions, skewered chicken and beef basted with marinade, eggplant, and bell peppers. Serve foods hot or tepid with greens and raw vegetables; flavor with peanut sauce dressing

Photo: Blast into morning with scrambled egg--cheese quesadillas and bold, fresh salsa
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jun 1, 1986
Words:1423
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