Friday, July 18, 2008

Menu-Plan Friday

*Edited Saturday's Pasta Salad*

It's unorthodox, I know--menu plans should be posted on Monday. But my post-baby menu planning starts now, so here it is. After many months of not being able to cook for my family, I'm back in the game, and ready to start enjoying summer fare.

I don't even know if anyone reads this blog anymore--it's been so long--but just the same, I need the organization for myself, so I will continue to post Menu Plans! In a twist, I've decided to provide a few details about the items that appear on the menu, both to remind myself what I had in mind when making the menu plan and to perhaps inspire others' cooking efforts.

Grilled Asian-Glazed Chicken (brined chicken pieces, grilled over medium heat, glazed toward the end of cooking with 1/3 c. teriyaki, 3 Tbsp. sweet and sour sauce, 1 Tbsp. hoisin, 1 tsp. sesame oil, 1/8 tsp. chinese 5-spice powder, 1 clove garlic grated, 1 heaping Tbsp. brown sugar, 1 1/2 tsp. grill seasoning)
Sesame Teriyaki noodles (prepared noodles, "fried" in sesame ginger dressing, tossed with sesame seeds and fresh cilantro)
Cucumber slices

Chicken Pasta Salad (leftover chicken, bowtie pasta, cucumbers, finely chopped fresh basil, shredded mozzarella cheese, grated parmesan, good seasons Italian dressing)

"Busy Day Macaroni"--provided by Debbie from Church

Steakhouse Salad (sliced grilled steak, lettuce greens, spinach, shredded cheddar and colby jack cheese, cukes, carrots, celery, hard boiled eggs, croutons, homemade ranch dressing)

Smoked Pork Loin (marinated, with spice rub, prepared on charcoal grill with mesquite chips)
Herby Potatoes (boiled potatoes tossed with butter and herbs from the garden)
Leftover Salad

Cuban Sandwich Panini (thinly sliced pork, ham, mayo and dijon, pickle slices on sub buns, "pressed" on my stovetop grill pan)
Yellow Rice (packaged by Vigo)
Colored Pepper Rings

Burgers Au Poivre (oblong burger patties spread with tiny bit of dijon, pressed into cracked black pepper, quickly fried)
Grandma Corn (simply fresh corn, cut off the cob, with all the milky kernel-y bits included, cooked with a splash of milk and butter, kosher salt, and pepper)

Dinner provided by Christy from church


Remaining Leftovers or Subway ($5 footlongs, natch)


Don said...

These dishes sound very good. I ran across an older post from Sept. 11 2007 about Calhoun's BBQ sauce. I too am a HUGE fan of their sauce. My wife and I are planning our twin son's, Josiah and Elias, birthday party. I want to grill chickens and I would love to have Calhoun's sauce on them, but we aren't close to one of the restaurants. How does your recipe compare to their taste?

Charis & Judah's Mom said...

Don--I must be very honest here: it has been so long since I have had Calhoun's sauce that I cannot honestly compare them. But I will say that my sauce is more tangy than spicy, as Calhoun's is. I do think Calhoun's is a bit thinner, although my recipe would be thin, too, if it were not allowed so much time on the stove to reduce. Also, Calhoun's sauce and mine both have a very vinegar-y bite to them, which is perhaps what pleases me most about both sauces. Again, I can't say that mine is a replica of Calhoun's, but it's pretty darn good, and I won't use any other commercial sauce now! Good luck with your party!

Don said...

My three daughters and I just finished making it to your recipe - it is delicious! I even defrosted a frozen pork BBQ sandwich from the freezer to try it out. My wife says it's right on. The store bought sauces haven't appealed to me since I had Calhoun's years ago so I'm constantly trying to add something to them to improve their taste. You've created a good sauce. Thanks for sharing it.