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September menus: potato platter for a cool supper, a Mexican stir-fry dinner, waffles with applesauce and sausage.

SEPTEMBER MENUS

For an exotic touch in the final days of summer, try these menus with an international accent.

Inspiration for the potato platter comes from Peru. Carry the cool entree to the patio for a leisurely supper.

Mexican flavors season a stir-fried version of the classic barbecued steak called fajitas, to serve wrapped in flour tortillas as burritos. Offer it to the family for a weekend dinner.

As summer's hot weather fades, make a warming breakfast of waffles topped with applesauce.

Peruvian potato platter

Seasoned, room-temperature mashed potatoes make a good foil for marinated onion, shrimp, and corn.

Peruvian Potato Platter

Sourdogh Bread

Bartlett Pears Grapes

Sauvignon Blanc Iced Tea

Marinate the onion. Then cook corn, shrimp, eggs, and potatoes in sequence in a pan of boiling water. Add the corn and shrimp to the onion to flavor them with the lemon-oil dressing.

Mash potatoes while hot; let eggs cool before shelling. All these steps can be done as much as 4 hours ahead. Fry fish up to 30 minutes before serving.

In hot weather, consider serving the fruit immersed in a glass bowl full of cold water. The fruit stays fresh and cool, and magnified by the water, it looks decorative and colorful.

Peruvian Potato Platter

3/4 cup olive oil

6 tablespoons lemon juice

Water

1 large red onion, very thinly sliced and separated into rings

Salt and pepper

2 large ears of corn, husks removed

12 large or medium-size shrimp

3 large eggs

2 pounds russet potatoes, peeled and cut into 1-inch chunks

6 large romaine leaves, washed and crisped

Fried fish fillets (optional; recipe follows)

1/2 pound feta cheese, cut into 6 equal chunks

6 to 12 red radishes or black ripe olives

In a bowl, stir together oil, lemon juice, and 2 tablespoons water. Mix in onion; add salt and pepper to taste. Set aside.

In a 5- to 6-quart pan, bring about 3 quarts of water to a boil. Add corn; cover and simmer over medium heat just until hot, about 5 minutes. Lift out corn with tongs; let cool. Cut each cob into thirds.

Meanwhile, devein unshelled shrimp by slipping a thin skewer through back joints and under vein; pull vein out gently. Repeat to remove as much vein as possible. Rinse shrimp and add to boiling water; simmer, covered, just until shrimp turn pink, about 3 minutes. Lift out with a slotted spoon and set aside to cool. Add cooled corn and shrimp to marinated onion; stir to coat with dressing. (If made ahead, cover and chill up to 4 hours.)

As soon as shrimp are done, add eggs and potatoes to water. Cover and cook over low heat for 20 minutes; remove eggs with slotted spoon and immerse in cold water. Continue cooking potatoes over medium heat until they are tender when pierced, 5 to 10 minutes more. Drain water from pan, shaking out as much as possible.

With a potato masher, coarsely mash potatoes in pan. Add 1/2 cup of the marinated onion dressing and salt and pepper to taste; stir until seasonings are well blended. Let cool. (If made ahead, cover and let stand at room temperature up to 4 hours.) When eggs are cool, shell and halve.

On each of 6 dinner plates, place a lettuce leaf, top with an equal portion of the potato mixture, and arrange corn, shrimp, egg, fried fish, feta, and radish alongside. Spoon marinated onions over potatoes; drizzel any remaining dressing over potatoes, eggs, cheese, and corn. Sprinkle with salt and pepper to taste. Makes 6 servings.

Fried fish fillets. Cut into 6 equal pieces 1 pound skinned white-flesh fish fillets such as rockfish, sole, or orange roughy. Rinse, pat dry, and coat each piece lightly with all-purpose flour; shake off excess. Pour 2 tablespoons salad oil into a 10- to 12-inch frying pan over medium-high heat. Cook fish, without crowding, until lightly browned and opaque in thickest part (cut to test), 2 to 3 minutes total for 1/4-inch-thick fillets. When fish is browned, lift from pan and set on a platter in a single layer; continue until all fish is cooked. Let cool to room temperature.

Fajitas for the family

In this quick version of fajitas, the steak is stir-fried instead of grilled, then served in a tortilla.

Fajitas Stir-fry

Papaya Sundaes with Lime

Sparkling Water Beer

Cut all stir-fry ingredients before you start; they cook quickly. Warm tortillas in the oven or a microwave.

Fajitas Stir-fry

4 tablespoons salad oil

1 pound lean beef steak (about 1 inch thick) such as sirloin or top round, cut across the grain into 1/8-inch-thick strips

2 cloves garlic, pressed or minced

1 large onion, thinly sliced

2 or 3 fresh jalapeno chilies, stemmed, seeded, and minced

1 large red bell pepper, stemmed, seeded, and cut into thin slivers

2 teaspoons ground cumin

3 tablespoons lime juice

1 teaspoon cornstarch

2 medium-size Roma-type pearshaped tomatoes, diced

Salt and pepper

Lime wedges

Sour cream (optional)

1 large ripe avocado, peeled, pitted, and diced

8 warm flour tortillas (8-in. size) or large iceberg lettuce leaves, washed and crisped

Place a wok or 10- to 12-inch frying pan on high heat. When wok is hot, add 1 tablespoon oil and 1/3 of the meat. Stir-fry until meat is lightly browned, about 2 minutes; use a slotted spoon to transfer meat to a bowl. Repeat to brown all meat.

Add 1 more tablespoon oil to pan, then add garlic, onion, chilies, and bell pepper; stir-fry until onion is tender-crisp, 1 to 2 minutes. Mix together cumin, lime juice, and cornstarch; add to pan. Also add meat and tomatoes; stir-fry until mixture is hot and juices boil. Add salt and pepper to taste, then pour fajitas into a serving dish; garnish with lime wedges. Offer sour cream and avocado in separate dishes.

Spoon fajitas onto individual tortillas or lettuce leaves; add sour cream, avocado, and a squeeze of lime to taste. Roll up and eat out of hand. Makes 4 servings.

Papaya Sundaes with Lime

2 large ripe papayas

1 pint vanilla ice cream

2 limes, cut in half

Cut papayas in half lengthwise; scoop out and discard seeds. Place each papaya half on a salad plate, cut side up. Fill each papaya cavity with 1/4 of the ice cream. Offer lime halves to squeeze over ice cream and fruit. Makes 4 servings.

Spice and fruit breakfast

Fragrant, sweet spices flavor these nut waffles; top them with yogurt, applesauce, and cinnamon-sugar.

Spice Nut Waffles with Applesauce

Pan-browned Sausages

Coffee Milk

If you make your own applesauce, use Gravensteins or Newtown Pippins. Brown the sausages while the waffles bake.

Spice Nut Waffles with Applesauce

1 1/3 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs, separated

1 cup milk

About 3 tablespoons melted butter or salad oil

1/3 cup finely chopped almonds or pecans

1 cup vanilla-flavored yogurt

2 to 3 cups applesauce

Cinnamon-sugar

In a large bowl, mix flour, sugar, baking powder, cinnamon, and nutmeg. In a small bowl, whip egg whites until they hold stiff, moist peaks. In another small bowl, beat egg yolks, milk, and butter until blended.

Stir liquid ingredients into flour mixture until blended. Fold in whites and nuts.

Lightly oil a waffle iron heated to medium-high (375|); add batter and bake each waffle until golden brown. Serve hot; top with yogurt, applesauce, and cinnamon-sugar. Makes 2 waffles, each about 9 inches square, 2 to 4 servings total.

Photo: Cool sald entree combines seasoned mashed potatoes, marinated onions, shrimp, egg, corn, fish fillet, cheese, radish

Photo: Spicy beef, red pepper slivers, and onions make fajitas. Spoon into tortillas; add lime juice, diced avocado, and sour cream
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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Publication:Sunset
Date:Sep 1, 1986
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