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Sunday, August 8, 2010

This Week For Dinner: 8/9 - 8/14 : Around the World Staycation

Join us on a cruise around the world....Hope you enjoy! 
Make sure you play with your food this week!
  • Sunday: Argentina  
  • Monday: Day 2 in Argentina
  • Tuesday: Italy
    • Grilled Chicken with Pesto Pasta (Andrew's favorite) 
    • Salad
    • Roasted Garlic Bread
  • Wednesday: Japan/China
    • Fried Wontons with Sweet & Sour Sauce
      • Cut wontons into 1-inch strips.  Fry wonton strips in 1-inch peanut oil in a skillet over medium-high heat. Cook in batches until light brown and crisp, about 1 minute. Transfer wonton strips to a paper-towel lined plate and season with salt. 
    • Japanese Pasta 
      • 1 pound Spaghetti or Linguine, uncooked
      • 12 ounces flank steak (12 to 16 ounces), cut on diagonal into thin strips (across the grain of the meat) - Note: Chuck Steak is cheaper because it is tougher.  If you cut against the grain it will be tender. 
      • 1/3 cup low-sodium soy sauce
      • 1 red bell pepper, halved and sliced
      • 2 carrots, sliced into 1/4-inch rounds
      • 2 bunches scallions, sliced
        • 1.    Prepare pasta according to package directions; drain. 
        • 2.    In a non-stick skillet, sauté the flank steak over high heat. If it begins to stick, add a little soy sauce, one tablespoon at a time. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and scallions. Increase heat to medium-high and cook three minutes. Toss with pasta and serve. 
  • Thursday:   Caribbean
    • Caribbean Pork Steaks
      • 1 1/2 pounds boneless pork steak, about 1/2-inch thick
      • 1 large red onion, sliced
      • 3/4 cup fresh lime juice
      • 1 teaspoon salt
      • 1/2 teaspoon cayenne pepper
        • 1.    Place pork and onions in a glass or enamel 12 × 9-inch baking dish. Combine lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours. 
        • 2.    Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling. Serve onions with cooked pork. Serve with tortillas, if desired. 
  • Friday: Mexico
    •  Enchilada Bake
    • Sopapillas: cover with your choice
      • ice cream
      • chocolate sauce
      • whip cream
      • fruit
  • Saturday: Back Home 

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