Pauper Kings: A Gentleman's Menu for the Fortnight of Nov. 16

As has become my practice over the years, I'm making a menu for the next two weeks, to get my groceries pinned down. I thought I'd share it here, and maybe we'll do some food posts again for a while. Don't worry: I have two more fish profiles planned as well!

The Pauper Kings

Dinners:

• Friday - Mussels with Garlic Drawn Butter and Fresh Bread - Just what it says on the tin - fresh Atlantic Canadian mussels pan-steamed in a wine-stock sauce and eaten with herb-cultured butter and bread.
• Saturday - Salisbury Steak with Mushroom Sauce - Salisbury Steak with a home-made mushroom espagnole and served with sweet potato dollar fries, green beans, and beats. Nothing at all like a Swanson TV dinner.
• Sunday - Country Chicken - A favourite returns - lightly-dredged chicken leg is pan-fried to perfection and served with sweet potato dollar fries and fall vegetables.
• Monday - Pork Tenderloin Chops with Mushroom - A home-brew variant on a childhood favourite - moist, tender pork is enveloped in a home made mushroom-cream pan sauce and served along side mashed sweet potato, green beans, and beats for a hearty fall meal.
• Tuesday - Penne Bolognese - Whole-wheat penne rigate in a bolognese sauce of my own perfecting - a smattering of shaved cheddar cheese makes a mockery of all it means to be trained in Italian cuisine.
• Wednesday - Revived Mother-and-Daughter Ramen - Ramen noodles in home-made chicken stock with fried egg for a topper. Eating noodles doesn't mean eating poorly.
• Thursday - Pork Schnitzel with Fries and Fall Vegetables - Pork Tenderloin trimmed and beaten, breaded with seasoned crumb, pan-fried. Served with crinkle cut fries, green beans, and beets. Mayonaise for fries, and a squeeze of lemon per the direction of acclaimed Master Chef Markus Ritter of Europa.
• Friday - Stuffed Haddock Fillet with Fall Vegetables - A MacEwen Family favourite, and rapidly becoming mine as well. Haddock fillet is stuffed with seasoned crackers and baked en papillot with the vegetables to be eaten alongside and lemon. No starches are necessary or welcome - you'll want a whole fish to yourself.
• Saturday - Taco Night - What's there to tell? Softshell tortilla "tacos" with a well-spiced beef stuffing, home-made salsa, and all the fixings. What could be more appropriate than summer food in november?
• Sunday - Pork Fried Rice - Fried Rice is a favourite of mine, a quick-and-clean ritual that requires exacting control of temperature, seasoning, and elements in order to achieve perfect flavour. I have tried for years to perfect a fried rice, and this is the closest things come without a wok.
• Monday - Chicken Fettucini Gratinate alla Novembre - A variation on an acclaimed dish used in the Italian Night event at the Lady Dunn Diningroom that I cheffed. Chicken leg meat with green beans in a citrus-augmented alfredo sauce, with fresh whole-wheat fettucini pasta, parmesean, and broiled to a molten perfection.
• Tuesday - Winter Vegetable Ragout on Toast Points - Taking my cues from Chef Markus Ritter, a selection of some of the remaining green beans and beets are to be sauteed with just a little bacon and reduced in a thick creamy sauce, then used as a delicious additive to points of toasted, home-made bread.
• Wednesday - Minestrone - Which I will hopefully remember not to thicken this time - a fantastic, tomato-flavoured vegetable soup as hearty as any cream. 
• Thursday - Pizza - I prepare a pizza of my own devising and bake it at home on a crisp, thin crust. Would that I had a wood fire upon which to, well, fire it!

Lunches: Low-Budget Ramen Noodles with Veggies.

Breakfast: All-Home Trucker's Breakfast - Two eggs with bacon, mushrooms, and onion on home-made buns cooked fresh each morning.

Snacks: A small selection of chips and crackers

Beverages: Egg nog, soda, and a wide selection of teas both hot and iced.

I also had an interesting idea regarding an online business... more on that later, however.