Meals With Monet: Weekly Meal Plan #42

Nothing says ‘summer’ like a barbecue. Whether it’s the sauce, the taste, the smell, or the actual outside barbecue — we’ve got you covered. Barbecue and grilling have a special place in my little southern heart, so we’re making it a theme for this week’s Meals with Monet! Get ready for a week of all things grilled, charred, and barbecued.

Grocery List

Monday: Coffee-Crusted Barbeque Beef Ribs

Thank you Food 52 for the recipe!

Ingredients

• ⅓ cup dark roast coffee beans

• ¼ cup black peppercorn 

• 4 Tbsp sea salt (plus more for serving)

• 4 Tbsp hickory-smoked sea salt 

• 2 Tbsp smoked Spanish paprika

• Olive oil 

• 5 lbs. bone-in beef ribs (approximately 4 racks)

• Dijon mustard (for serving)

Directions

1. Preheat the oven to 500°F.

2. Coarsely grind the coffee beans in a spice grinder, then set them aside. Grind the black peppercorn and sea salts together, then mix the coffee, peppercorns, and sea salt together with the smoked paprika. 

3. Lay the beef ribs on a baking sheet and rub them with a thin coating of olive oil, then coat them with the spice mix. The ribs should have a thick ‘crusty’ coating. Roast them in the oven for 10 minutes or until you have a nice sear on the ribs. Remove the baking sheet from the oven and turn the heat down to 300°F. 

4. Transfer all the ribs onto doubled-up sheets of heavy-duty aluminum foil. Wrap the ribs in the foil and make sure there are no openings anywhere. Place the entire pouch on top of the baking rack and score a few slits on the bottom of the pouch with a small knife. Place the baking rack on top of a baking sheet to catch the drippings, then place the entire thing back in the oven and roast for 4 hours. 

5. After 4 hours, turn the heat down to 220°F and slow-roast for another 7 hours. The final product should be sticky, tender, and gelatinous. 

6. When your ribs are done, sprinkle them with fine sea salt and serve with a bit of Dijon mustard.

Tuesday: Pepper Steak Kabobs

Thank you Gimme Some Oven for the recipe!

Ingredients

Marinade: 

• 3 garlic cloves (Minced)

• ¼ cup low-sodium soy sauce

• 3 Tbsp olive oil 

• 2 Tbsp rice wine vinegar

• ¼ tsp coarsely-ground black pepper

• 1 Tbsp finely chopped fresh ginger

Brushing Sauce:

• 2 Tbsp low-sodium soy sauce

• 1 Tbsp rice wine vinegar

• 1 tsp sesame oil 

Asian Pepper Steak Kabobs:

• 1 lb. flank steak or sirloin steak (cut into 1-inch bite-sized pieces)

• 1 large bell pepper (cored and cut into 1-inch pieces)

• 1 large red onion (peeled and cut into 1-inch pieces)

• Metal or wooden skewers

• Optional garnishes: thinly-sliced green onions and toasted sesame seeds

Directions

1. Whisk all the marinade ingredients together until combined. 

2. Whiso all the brushing ingredients together until combined. 

3. Combine the prepared marinade and steak pieces in a large bowl and toss to combine. Cover and refrigerate for 1-4 hours. 

4. Heat the grill to medium-high heat. Thread the skewers alternately with the marinated steak, peppers, and onions. Brush each skewer liberally with the marinade, then grill each skewer for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove the skewers from the grill and let them rest for 5 minutes. Then brush each skewer with the brushing sauce.

Wednesday: Beer Bratwursts with Dijon Coleslaw

Thank you Broma Bakery for the recipe!

Ingredients

Dijon Coleslaw: 

• ⅓ cup mayonnaise

• 4 tsp Dijon mustard

• 1 Tbsp whole grain mustard

• 1 Tbsp pickle juice

• 3 Tbsp white wine vinegar

• 1 Tbsp sugar

• ½ tsp salt

• ½ tsp black pepper

• 4 cups red cabbage (sliced thin)

• 2 cups green cabbage (sliced thin)

Beer Brats:

• 8 bratwursts

• 24 oz. Lager

• 1 Tbsp butter

• Hot dog buns

• Jalapeños (for garnish)

Directions

1. In a large bowl, whisk the mayo, mustards, pickle juice, white wine vinegar, sugar, salt, and black pepper. Add in the red and green cabbage and toss to coat thoroughly. 

2. In a deep saucepan, heat the beer until it simmers. Add in the brats and cook for 8-10 minutes over low heat. Remove from the saucepan and place in a large nonstick skillet with 1 tablespoon of butter until cooked through. 

3. Toast the hot dog buns and stuff with coleslaw and beer brats. Top with jalapeño and serve with french fries.

Thursday: Blackberry Jalapeño Barbecue Chicken Sliders

Thank you Driscolls for the recipe!

Ingredients

• 2 packages (12 oz.)  blackberries

• ¼ cup sugar 

• 3 Tbsp fresh lemon juice

• 4 Tbsp ketchup 

• 3 Tbsp balsamic vinegar 

• 2 Tbsp molasses

• 2 Tbsp Dijon mustard

• 1 Tbsp concentrated chicken bouillon

• 1 Tbsp Worcestershire sauce

• ¼ tsp chili powder

• ¼ tsp salt

• ¼ tsp pepper

• 2 lbs. boneless, skinless chicken breasts

• 3 medium jalapeños (sliced thin)

• 1 large yellow onion (sliced thin)

• 4 garlic cloves (minced)

• 1 Tbsp + 2 tsp cornstarch

• 1 Tbsp water

• Monterey jack cheese (optional)

• Cooked bacon (optional)

Directions

1. Reserve a few blackberries for garnish and combine the rest of the blackberries, sugar, and lemon juice in a medium saucepan. Cook the blackberry mixture over medium heat for 5-10 minutes or until the berries begin to release their juices. 

2. Allow the mixture to cool and blend it in a high-powered blender or food processor for 3-4 minutes or until smooth. Add the ketchup, vinegar, molasses, mustard, bouillon, Worcestershire sauce, salt, pepper, and chili powder. Blend the blackberry mixture again to combine. 

3. Layer the chicken on the bottom of a 6-quart Instant Pot. Pour one-third of the blackberry barbecue sauce over the chicken. 

4. Reserving a few jalapeños for the garnish, pile the onion slices, garlic, and remaining jalapeño slices over the chicken mixture. 

5. Cook the chicken in an Instant Pot and set it to high pressure for 15 minutes. 

6. While the chicken is cooking, stir the cornstarch and water together. Add the cornstarch to the remaining barbecue sauce and return the sauce to the saucepan. Heat the barbecue sauce over medium-high heat until the sauce begins to thicken. Stir occasionally. 

7. Use quick release to depressurize the Instant Pot. Use a meat thermometer to check that the internal temperature of the chicken is 165°F. 

8. Use 2 forks to shred the chicken and add the barbeque sauce. Slice the reserved blackberries into discs and add them to the chicken. Add the reserved jalapeños and put on top of the chicken. Stir gently to combine. 

9. Pile the chicken onto slider buns and add toppings like bacon and Monterey jack cheese.

Friday: Grilled Peach, Chicken, and Ricotta Pizza

Thank you Pure Wow for the recipe!

Ingredients

• 2 6-oz. boneless, skinless chicken breasts

• 2 peaches (halved)

• 1 red onion (peeled)

• Extra-virgin olive oil 

• Kosher salt and freshly ground black pepper (to taste)

• 1 8-oz. ball of store-bought pizza dough

• 1 cup ricotta cheese

• ½ cup Parmesan cheese

• Fresh basil leaves (for serving)

Directions

1. Brush the chicken breasts, peaches, and onion with olive oil, then season with salt and pepper. 

2. Grill the peaches and onion until they’re charred and tender — 7-9 minutes. Grill the chicken until it’s cooked through — 9-11 minutes. 

3. Preheat the oven to 475°F. Thinly slice the peaches, onions, and chicken and set them aside. 

4. Using a rolling pin, roll out the pizza dough until it’s ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken, and Parmesan. 

5. Bake until the crust is golden and crisp — 15-17 minutes. Cool for 10 minutes, then garnish with fresh basil leaves.

How excited are you to grill out all summer long? Comment any weekly meal plan themes you’d like to see this summer!

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