Last night's dinner menu, thanks to you all...

A

anna_x

Well-known member
DH's good friend just moved into the neighborhood and brought his wife-to-be for supper, so I wanted good but casual. Thanks to various finds on this site, here was a tasty dinner:

Pat's Cilantro Coconut Rice

Pineapple and Pork kebabs

Marinated Cucumber and Carrot Salad

Fresh fruit chunks

Champagne for toasting

 
REC: Pat's Cilantro Coconut Rice

PAT’S CILANTRO COCONUT RICE (serves 6)

1-1/2 c brown Basmati rice (I use white Jasmine rice)
½ c sweetened shredded coconut, toasted in the oven
1 T fresh gingerroot, chopped
1 T jalapeno pepper with seeds, chopped
3 T vegetable oil
3 c chicken broth
1 can coconut milk
salt
1 c (packed) cilantro leaves, chopped
½ c onion, chopped
1 T lime juice (more to taste)

If using brown rice, wash and soak 30 minutes. Cook ginger and jalapeno in oil until fragrant. Add rice and sauté 2 minutes. Add salt to taste. Add broth and coconut milk and cook covered until liquid is absorbed. Fluff rice.

Meanwhile process together: oil, coconut, lime juice, cilantro, onions and a bit of salt. Mix this into the rice and serve.

This is the recipe as shown. I was confused about the oil, though, so divided it into the two uses. Anyway, it was very tasty. I will amp up the jalapeno next time as we like spicy.

 
pork kebabs, adapted from T&T recipe

I added some pineapple chunks and red pepper slices. Also added in some pineapple juice to the marinade.

GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE

For barbecue sauce:
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons ketchup
1 1/2 tablespoons molasses (regular or robust; not blackstrap)
1 tablespoon minced garlic
1 tablespoon minced fresh serrano or other small hot green chile (1 or 2), including seeds 1/2 tablespoon minced peeled fresh ginger
1/2 teaspoon salt

For pork:
1 (1-lb) pork tenderloin, trimmed
1/4 teaspoon salt
Special equipment: about 30 (8-inch) wooden skewers, soaked in water for 30 minutes

Make barbecue sauce:
Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.

Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30- degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.) Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.
Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.
Makes 4 servings.
Each serving contains about 241 calories and 8 grams fat.
Gourmet August 2003

 
Rec: Cucumber - Carrot Salad

Sorry, I don't know where I got this recipe. Easy and quick.

Marinated Cucumber - Carrot Salad

Whisk together:
1/2 c. seasoned rice vinegar
2 tsp. sugar
1 tsp. veg oil
1/2 tsp. gingerroot
1/4 tsp. salt

Toss with:
2 c. thinly-sliced carrots
4 tbs. green onion, sliced
4 tbs. red pepper, finely chopped
1 large cucumber, halved, seeded and sliced.

Chill 30" or more. I like more cukes in it.

 
If you love the cukes, try this refreshing but easy dish. REC: Sunomono Salad:

Cucumber and Daikon Salad (Sunomono)
This type of vinegary salad is called sunomono in Japan. Since it has a refreshing taste, it goes with many types of dishes.

1 small DAIKON RADISH
1 small CUCUMBER
5 Tbsp RICE VINEGAR
2 Tbsp SUGAR
1 tsp SALT

Peel daikon radish and slice it into thin slices. Slice the cucumber to the same thickness. Salt the cucumber and daikon slices and wait about 5-10 mins. Wash off the daikon and cucumber slices and drain the water through a strainer. Mix the vinegar and sugar in a cup. Pour the vinegar mixture over the cucumber and daikon slices. Set aside at least 15 min. before serving.

 
It's good isn't it? I have sometimes used them as an appetizer. I put

them in the center of a large platter and surrounded them with cucumber slices topped with a small blob (blob?) of blue cheese/cream cheese mixture. It was a huge hit.

 
Ya know how sometimes you just go blank on what else to serve for dinner? Thanks Steve. I don't

have dailon on hand but I have a bunch of beautiful huge fresh radishes.

I needed something light to go with some oriental chili pork ribs and sesame grilled eggplant. It's very hot and humid but we still want to eat outside.

(and saskatoon pie...tis the season to try to beat the robins to the tree)

 
Your menu is delightful. some summery ideas for appetizers:

stuffed cherry tomatoes with herb cheese or spinach dip, served cold
I have a recipe somewhere for vodka spiced cherry tomatoes---a bloody mary to pop in your mouth
the newest Country Living has corn fritters, which look like little pancakes and would be really nice in dollar size with a dollop of herbed sour cream on top.

 
I did make it. We both liked it lots. ONly thing ... I 'd chill it next time, before vinegar.

THanks again. I'm going to pick up a daikon radish. This is great for summer. Boy is it hot here.

 
You must log in or register to reply here.
Back
Top