Can't afford Prime Rib this Holiday, then make this substitute!

  

The secret to really juicy delicious meatloaf that tastes like prime rib is using quality ground beef. Yes, you can make a very good meatloaf from turkey, veal and even pork; but, using excellent quality ground beef (sirloin i.e.) makes meatloaf into prime rib.

This recipe is no different from any other 'Brainy' recipe using ground turkey/veal/pork. The key then as now has always been never to use egg in the mix and also to never add oatmeal or crushed soda crackers; and, certainly the most important is to never add anything that takes away from the name - meatloaf!

For the best turnout, use a combination of bread crumbs, heavy cream, garlic powder, a pinch of sea salt, 1 tbs of Worcestershire sauce, beef stock and fresh dried herbs.

Turn the oven on to 350. Then, in a metal or glass bowl mix by hand 1 pound of quality ground beef with 3/4 cup of bread crumbs (home grated) 1/2 cup of heavy cream, 1 tsp of garlic powder and then add the Worcestershire sauce along with a pinch of salt and dried herbs: rosemary, mint and oregano. Mix it up and form into a loaf size.

Drizzle a bit of olive oil onto a glass baking dish, and lay in the meatloaf. When the oven is ready, pop it in; for an extra zing top with a few slices of roasted red pepper. After about 20 min, take the meatloaf from the oven and pour in 1/4 cup beef stock, toss in a few sun dried tomatoes for even more amazing flavor. Return to the oven and bake for another 20-30 min. Check the meatloaf with a meat thermometer; if it says med.rare as for steak or prime rib, its ready.

As for a side, prepare mashed or baked cheesy potatoes along with a salad and you've got dinner!


~Tutti a Tavola!

Brainy Gourmet Pad Thai with Peanuts and Wild Rice...

 

For this dish you will need: pork tenderloin, half a white onion, 1/3 cup peanut butter, 1/4 cup chicken or beef stock, 2 tablespoons soy sauce, 2 limes or lemons, 1 ​tablespoon minced ginger, 1/2 teaspoon brown sugar or a tbs of Apricot jam, 1 clove garlic, minced, 1/4 teaspoon red pepper flakes (or to taste) and salt (to taste). Also, 1 cup of Minnesota wild rice.  

To begin, saute half a silvered onion in olive oil, and a pat of butter. Add to that, the garlic and ginger. Next, lay in medallion size cut pork tenderloin pieces to brown. Once browned, add the stock, the soy sauce, lime juice, brown sugar, red pepper flakes and salt. 

After those flavors coalesce in the skillet, add the peanut butter (use un-stirred organic peanut butter for best creamy results); let simmer on low while you boil the rice in stock (one cup rice to 4 cups water/stock blend) until tender. 

Squeeze some lime or lemon over the top juice and serve...

*just happened to have a few left over roasted potatoes to add to my plate...

 

~ Tutti a Tavola!

Risotto ~ a Brainy Italian Sidedish...

 

 

 

Risotto is my favorite Italian rice dish. Often it is served creamy but it doesn't have to be. Common ingredients are: onion,; garlic, butter, white wine, Parmesan cheese, mushrooms... basically, whatever you have a taste for. 

For this dish you will need: boneless, skinless chicken breasts, one small can of diced petite tomatoes, and long grain rice.

To begin, take a glass baking dish, cover the bottom generously with Olive oil.  Unpack the breasts and place in the dish, turning them over to get the oil on both sides. Then sprinkle 1/4 tsp sea salt per breast, and also sprinkle lightly with Red Pepper flakes and dried herb seasoning:oregano, rosemary and mint. Preheat the oven to 375. The chicken breasts will take about 35-40 min.

In the meantime, in a covered pot on med. heat, pour 2 cups of water and half a cup of chicken stock. Once it boils, add 1 and half cup of long grain rice. Stir and cover. Cook until tender. In a skillet, saute onion and garlic in olive oil. When they are browned on the edges, add the small can of diced petite tomatoes and the dried herbs. Drain the rice and add to the onion, garlic and tomato mixture.

The risotto should be bubbling as you add a generous handful of grated parmesan cheese.

About now, the chicken breasts should be ready to take from the oven. Have a large platter ready to receive them. Place them gently on the platter and pour over the buttery garlic liquid. Garnish with a fresh sprig of Rosemary.

You should take the risotto from the skillet and spoon into a med. sized bowl. Everyone should be ready, at the table with forks in hand.

~ Tutti a Tavola!

Brainy Lamb Cutlets with Buttery Butternut Squash...

 

 

What is a cutlet? Its a medium to thin slice of meat pounded or ground pan fried or grilled and served with a side of vegetables. 

In that case, for this dish, you will need to buy ground lamb to make as many ground cutlet patties as per dinner guest. To that, as sides, potatoes and baked squash.Take from your pantry: sea salt,  olive oil, garlic powder, Worcestershire sauce, red pepper flakes and dried herb seasonings: rosemary, oregano, mint and sage or thyme.

Grab a covered skillet and add 4 tbs of olive oil. When the oil is just hot enough, lay in hand patted ground lamb cutlets, shake over the top the listed seasoning to taste. Fry on med/high heat both sides of the cutlet patties until browned, then reduce the heat and add a few dashes of Worcestershire sauce over each cutlet patty. Cook until the meat if fully cooked but yet a bit pink on the inside.

In the meantime, turn on the oven and when hot enough, bake your potatoes and squash wrapped in foil. 

Serve the lamb patties in the au jus (adding a bit of olive oil) that remains in the skillet and a short pour of olive oil to dress them up. A snip of fresh mint or rosemary is a lovely garnish.

*some like to cook cutlets using a breadcrumb coating...

~ Tutti a Tavola!

Get Ready for a Simple Brainy Fall Dinner...

 

Rancher's style...

For this dish you will need: beef stew meat, one purple onion, one red pepper, one med. can of diced tomatoes (or 2 fresh chopped) and one med. can of black beans. Make sure you also have on hand: chili powder, red pepper flakes, garlic powder, cinnamon and dried herbs. Marinate the beef in balsamic vinegar, Worcestershire sauce and sea salt one hour prior to cooking.

In a deep stock pot, saute chopped onion in olive oil and long with the red pepper. Push aside and sear the beef, bring back in the onion and pepper. Cover with 1 cup of beef stock and the one can of diced tomato. Stir and then add the one can of 'drained' black beans and or red kidney beans if you prefer.

Sprinkle in chili powder, garlic powder, red pepper flakes, a pinch of cinnamon (go easy) and dried herbs: rosemary, oregano and mint. I like to sweeten this stew with either a little organic brown sugar or black strap molasses.

For a side dish, mashed potato pancakes fried in bacon drippings.

~ Tutti a Tavola!

Brainy Hungarian Lamb Chops with Plums and Squash... WOW!

For this dish you will need: Lamb chops but also the loin of any meat you prefer can be used. You will also need: heavy cream, ground paprika, garlic powder, jarred roasted red peppers, along with about 3 young zucchini squash, a few sun dried tomatoes and dried plums. 

 

Use the lamb chop or loin choice to slice into thick medallions. Sprinkle sea salt on each and brown the medallions in olive oil in a skillet on high heat. Once browned turn down the heat and add as many diced roasted red peppers as you like. Stir while adding 1/2 cup of heavy cream and 1 tsp of paprika, garlic powder and fresh dried parsley. Simmer while you prepare oven roasted zucchini with sun dried tomatoes and dried plums.

For the zucchini, wash, peel a little of the skin off, slice and lay in a glass baking dish, drizzle with olive oil and sprinkle with dried herbs. Bake in the oven on 400f for about 30 min. Toss in the sun dried tomatoes and plums on the end of that time for another 10 min.

~ Tutti a Tavola!

Brainy Baked Parmesan Encrusted Chicken with Angel Hair Pasta...

 

If only there were time for slow cooking and slow eating...

Though hurried by the rush of everyday life, remember that it takes no time at all to make this savory dish; even if you don't have a brick 'stone' oven. All you need are a few boneless, skinless chicken breasts, mayonnaise (homemade if possible), Parmesan cheese and dried herbs. To begin: turn on the oven and pre-heat to 425.

Next, drizzle olive oil into an oblong glass baking dish and lay in your chicken breasts. With a spatula, generously spread mayo over the top of the chicken breast. Sprinkle each breast with a pinch of salt, garlic powder and grated Parmesan; top with fresh dried herbs: rosemary, mint and of course oregano. Bake on 425 for the first 10 and then at 375 for the next 25-30 min or until the tops are crusty brown and chicken is cooked through.

In the meantime, before the chicken is done, prepare your sides: angel hair pasta, and a green salad.

~ Tutti a Tavola!