Sunday, January 11, 2009

Menu Plan Monday

Sorry that I haven't posted much these past few days - I've had a migraine. UGH!

For that reason this menu plan is pretty much short and sweet. For more menu ideas visit:

Anyway. On to the menu plan:

Monday: Roasted Vegetables with Pasta (using some leftover roasted vegetables)
Tuesday: Carrot Miso Soup (from current Vegetarian Times Magazine - I'll post it after I've tried it)
Wednesday: Turkey Burgers with pierogies (my sister gave me the burgers, I think they are taco seasoned)
Thursday: Bagel Dogs (I'll post recipe later after I've tried it)
Friday: Homemade Pizza
Saturday Cabernet Beef Jubilee (Dinner with Mike and Jennifer) recipe below

Cabernet Beef Jubilee
Tender beef marinated in wine and balsamic vinegar and served with a delectable wine cherry sauce. And excellent dish for grilling or broiling.
Serves 4

4 top blade steaks, 5 oz. each
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp. mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)

Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes.

Pour 3/4-cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinate in the refrigerator for 30 minutes to 2 hours.

Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade.

Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once.

While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce.

Suggested wine: Cabernet Sauvignon

If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp. of cold water and add to the sauce while reheating. [One reason I use pie filling- it's already thicker.]

Other recommended cuts: Sirloin steak, strip steak, ribeye steak. Shoulder steaks may be used if you increase marinating time to 6-8 hours.

Can Freeze: (we used this at Dinners by The Dozen)
Cabernet Beef Jubilee - Cherries and beef - a surprising, but delightful combination blade steaks, balsamic vinegar, wine, sugar, mustard seeds, lemon zest, cinnamon stick and cherries are combined to make the marinade and sauce for these steaks. Serve with mashed potatoes and steamed green beans.

Cabernet Beef Jubilee Thaw in fridge overnight. Pour marinade into sauce pan bring wine sauce to a simmer for 10 minutes then strain and add cherries and simmer for an additional 5 minutes. Meanwhile place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once. Serve steaks with sauce.

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