Weekly Menu Sept 22nd - Sept. 28th

Saturday-
Dinner at Slow's, Detroit.  (For my money the best barbecue in Michigan and would  compete with  great BBQ anywhere!)

Sunday-
Pot Roast with Caramelized Onions and Cabernet Jus
Roasted Potatoes with Sea Salt and Herbs
Green Beans

Monday-
Chinese Vegetable Stri-Fry with Schzewan Shrimp
Rice Noodles

Tuesday-

Tilapia Tacos with Citrus Slaw, Mashed Avocados and Fresh Pico de Gallo
Spicy Black Beans
Yellow Rice with Cilantro

Wednesday-
"Break Fast", Yom Kippur, at Friends house

Thursday-
Pasta Bolognese
Chopped Romaine Salad with Creamy Garlic Dressing

Friday-

Oven Roasted Chicken with Pan Gravy

Spaghetti Squash with Fresh Sage and Parmesan

Chicken Meatloaf

I made this very simple meatloaf yesterday and it's fantastic, absolutely a keeper.  Leftovers are great for sandwiches.

2 Tbsp. olive oil
1# ground chicken
1# ground turkey
1 medium onion, minced
1 small clove garlic, minced
1 large carrot, peeled and shredded
1 large rib celery, fine diced
1/2 yellow bell pepper, fine diced
1Tbsp. Fresh thyme
1 egg, beaten
1/2 C. fine breadcrumbs
Kosher salt and fresh ground black pepper, to taste

Preheat oven to 400 degrees F.

Heat a large skillet over medium heat, add oil and get hot.  Add all vegetables, season with salt and pepper and cook until translucent, about 3 or 4 minutes.  Add garlic and thyme cook another 30 seconds, mix and then remove from heat and let cool 10 minutes.

Meanwhile in a large mixing bowl combine chicken and turkey (I use latex gloves for this task).  Once cooled, add all contents of skillet to the meat mixture.  Season with salt and pepper to taste.  Mix thoroughly, add egg and breadcrumbs, mix well.

I make a small disk of the mixture and pop it into the microwave for around 20 seconds, heat until fully cooked, and taste it prior to forming my loaf.  If seasonings need adjusting, I can do it now.  After cooking it's more difficult to correct.

Spray a rimmed baking sheet with non-stick oil.  Pour chicken mixture onto baking sheet and form into a loaf making sure it is of consistent thickness all the way through.  Place loaf into hot oven and cook for 40-45 minutes or until a thermometer inserted into it reads 160 degrees.  Remove from oven and let rest for 10 minutes.  Slice, serve and enjoy!

Slow Roasted Pork Loin with an apple cider glaze

4# pork loin, trimmed and tied
1Tbsp. Fennel seeds
1 Tsp. whole black peppercorns
1Tbsp. Kosher salt
1/4 C. + 2 Tbsp. Brown sugar
1/4 C. Apple cider vinegar
1/4 C. Apple cider or juice
2 Tbsp. butter
2 Tbsp. olive oil plus extra


With a mortar and pestle crush the fennel and peppercorns (can use the bottom of a heavy skillet).    Transfer spices to a small bowl.  Add salt and 2 Tbsp. brown sugar.  Rub mixture all over the pork loin.  Place in a glass baking dish, cover and chill for at least 1hour.

Combine the rest of the brown sugar, butter, cider and vinegar in a small pan.  Place over med-high heat and bring to a boil, reduce heat and stir until mixture become a thick syrup.  Remove glaze  from heat and reserve warm.

Meanwhile, prepare charcoal grill and light the hardwood.  Get wood coals hot and position to one side of the grill box.  Place grill rack over hot coals.  Drizzle loin with olive oil and place on the grill to the opposite side of the hot coals.  Cover and roast at 225 degrees F for 3 1/2 hours.  Open grill cover and pour apple cider glaze over the loin, cover and continue to cook another 30 minutes or until an inserted meat thermometer reads 155 degrees F. (1/12 hours per pound).

Remove loin and reserve warm for 15 minutes to rest.  Slice loin and present on a warm platter, serve and enjoy!

Weekly Menu Aug. 25th - 31st

Saturday-
Grilled Chicken with Mediterranean Spices
Hummus
Tabbouleh with Quinoa

Sunday-
Turkey Burgers with Grilled Maui Onions, Mushrooms, and Avocado
Garden Salad with Roasted Shallot Vinaigrette

Monday-
Pasta with Meat Sauce and Grilled Eggplant

Tuesday-
Curried Red Lentil and Vegetable Stew
Basmati Rice

Wednesday-
Mole Chicken Enchiladas
Spicy Black Beans
Chopped Salad with Roasted Corn and Lime Vinaigrette

Thursday-
Seared Salmon with Herb Butter, Shaved Fennel Slaw
Oven Roasted Red Potatoes with Thyme
Sautéed Spinach with Shallots

Friday-
Dinner out with Friends

Creole-Spiced Shrimp

This is always a crowd pleaser and fun to eat.  Easy to make and can be made in the oven or on the grill.  I like to serve this with southern-styled dirty rice and collard greens.

2# unpeeled shrimp (you can substitute peeled and deveined if desired)
1 small onion
1 lemon, thinly sliced
8 bay leaves
2 Tbsp. fresh oregano leaves
2 Tbsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
2 tsp. hot chili paste
2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/2 C. Unsealed butter, cut into tablespoons

Preheat oven to 325 degrees F.

Using a small kitchen scissors, cut shrimp along the curved backs.  Remove vein, keeping she'll intact.  Toss shrimp and next 9 ingredients in a large bowl.

Place four 16x12" sheets of heavy-duty foil on a work surface.  Divide the shrimp mixture among the sheets.  Fold all foil edges towards the center to accommodate the liquid; do not crimp.  Add 2 Tbsp. butter and 1/4 cup water to each.  Crimp tightly to seal.

Arrange packets on a rimmed baking sheet.  Place in oven and cook until shrimp are just opaque in the center, about 30 minutes.  Carefully cut open packets and serve with rice.  Enjoy!!

Pancetta Crisps with Goat Cheese and Figs

This is a fantastic play on a classic combination of savory and sweet.  I love to make these for a cocktail party or the starter for dinner.  These are just great anytime.

12 thin slices pancetta
12 arugula leaves
12 tsp. soft fresh goat cheese
Fig jam or preserves
6 fresh figs, halved
Chopped fresh thyme

Preheat oven to 400 degrees F.

Place pancetta in a single layer on a rimmed baking sheet.  Bake until crisp, 12-15 minutes.  Cool 15 minutes.  Transfer to platter.  Top each slice with one arugula leaf, 1 tsp. goat cheese, 1/4 tsp jam and top with one fig slice.  Sprinkle with thyme and freshly ground black pepper.  Serve and Enjoy!

Kale and Bean Bruschetta

1 1/2 C. dried cannellini beans
1 C. chopped onion
3 garlic gloves, peeled
1 bay leaf
1 tsp. sage
1 tsp. salt
4 C. coarse chopped stemmed kale
6 Tbsp. olive oil
3 Tbsp. fresh lemon juice
Dried crushed red pepper

1 garlic clove, cut in half

(12) 1/2 inch thick slices baguette, toasted

Parmesan cheese shavings

Place beans in a pot with enough cold water to cover by 3 inches.  Bring to a boil.  Continue to boil for 1 minute.  Remove from heat, cover and let stand for 1 hour.  Drain beans, return to pot.  Add 8 cups of water, onion the 3 cloves of peeled garlic, bay leaf, and sage.  Bring to a boil, reduce heat; cover and simmer until beans are tender, 1-1 1/2 hours.  Stir in salt, add kale and cook for 4 minutes.

Drain beans and kale, place in large bowl. (the liquid can be chilled and reserved for soup) Now, add oil, lemon juice, and red pepper to taste.  Toss and correct seasoning with salt and fresh cracked black pepper.

Take each slice of toasted baguette and rub the cut side with the garlic clove that was sliced in half.  Top with bean mixture and cheese shavings.  Serve and Enjoy!