Saturday, June 14, 2008

Menu Week June 14 - June 20

Saturday - June 14 - Chinese Chicken Salad with Snow Peas and Rice Noodles
Sunday - June 15 - My husband's daughter is taking us to dinner for Fathers' Day
Monday - June 16 - Rice Cooker Sausage Casserole (Recipe posted previously)
Tuesday - June 17 - Honey Hoison Chicken, Steamed Broccoli and Rice in Rice Cooker
Wednesday - June 18 - Pizza, we missed our Monday pizza and we need a fix!
Friday - June 20 - Jerk Pork Tenderloin, Black Beans,pineapple-Cucumber Salsa

Honey Hoisin Chicken

2 1/2 to 3 pounds chicken pieces
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons dry white wine
1 tablespoon grated ginger
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water

Rinse chicken and pat dry with paper towels. Combine soy sauce,
hoisin sauce, honey, wine, ginger, salt and pepper. Dip each chicken
piece into sauce, then place in crockpot. Pour remaining sauce over
chicken. Cover and cook on LOW 4 or 5 hours. Turn control to HIGH.
Remove chicken from crockpot and keep warm. Dissolve cornstarch in
cold water. Stir mixture into juices in slow cooker. Cover and cook
on HIGH 15 to 20 minutes or until slightly thickened. Spoon sauce
over chicken. Serve with hot cooked rice.


Jerk Pork Tenderloin, Black Beans,pineapple-Cucumber Salsa


1 Whole pork tenderloin
Rubbed with Jerk Seasoning (recipe follows)

Jerk Seasoning:*

1/8 ts Cayenne pepper
1 tb Dried minced onion
1 tb Coarsely ground black pepper
1/4 c Chopped fresh coriander -- (also called cilantro)
1 1/2 ts Onion powder
2 ts Crushed thyme
1 ts Salt
1/4 ts Ground nutmeg
1 ts Ground allspice
1 ts Sugar

Salt to taste
8 6" tortillas -- warmed

Black Beans

2 15oz cans Black beans -- rinsed and drained
1 tb Chili powder
2 ts Ground cumin
1 sm Red onion -- chopped Chopped

Vegetable oil

2 tb Lime juice
Fresh coriander -- finely
salt to taste

Pineapple-Cucumber Salsa:

1 20oz can pineapple chunks -- drained
1 Jalapeno pepper -- seeded and diced
1 sm Cucumber Peeled, seeded and diced
1/4 ts Ground cinnamon
1 ts Black pepper
1/2 ts Cayenne pepper
2 tb Rice vinegar
2 tb Olive oil

Instructions for Jerk Pork Tenderloin, Black Beans,pineapple-Cucumber Salsa

Rub whole tenderloin with Jerk Seasoning.

Prepare a covered grill for indirect cooking (or preheat oven to 450 degrees for conventional cooking): Bank medium-hot coals (thickly covered with white ash) to one side of grill and place meat on opposite side. Place whole tenderloin in grill in covered grill and cook 15 to 20 minutes or until meat thermometer registers an internal temperature of 160 degrees. To cook in a conventional oven at 450 degrees, place roast in an open pan and cook about 20 minutes or until internal temperature reads 155 degrees on a meat thermometer. Allow roast to stand 10 minutes before cutting.

In a large bowl toss together beans, onion, chili powder and cumin. Heat a large skillet over medium-high heat, film with a little oil and stir-fry the bean mixture until heated through, about 3-4 minutes. Toss bean mixture with chopped fresh coriander, lime juice, and salt. Serve sliced tenderloin with beans, warmed tortillas and salsa.

Makes 4 servings. --

Pineapple-Cucumber Salsa:

In a medium bowl stir together drained pineapple chunks, diced cucumber, rice vinegar, olive oil, cayenne pepper, jalapeno pepper, black pepper and fresh coriander. Cover and let rest at room temperature for an hour to let flavors mingle. Refrigerate for longer storage. Bring to room temperature before serving. Makes 3 cups. --

*Jerk Seasoning:

Mix together dried minced onion, onion powder, crushed thyme, salt, allspice, nutmeg cinnamon, sugar, black pepper and cayenne. Makes enough to coat one whole tenderloin.



3 pounds red boiling potatoes

2/3 cup olive oil

1 garlic clove (I used 3)

1/4 cup red-wine vinegar

1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried,

plus rosemary sprigs for garnish

1 red onion, halved lengthwise and sliced thin lengthwise

2 pounds green beans, trimmed and cut into 1 inch pieces

24 Kalamata or Nicoise olives, pitted and halved

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425 degree oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan.

In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp—tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

Serves 8 to 10.

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