Saturday, November 17, 2018

Mark's Spicy Pork...

Its great to grill out weather permitting...  but, when there is a will, there is a way to bring back the sun.

For this dish you will need: 2 lbs of pork loin. Marinate in olive oil, balsamic vinegar, garlic powder, sea salt, paprika, basil, rosemary, oregano with red pepper flakes, coriander and brown sugar crumbled over the top. Let sit for about 20 min. Heat the oven to 350. Once the temperature is reached, pop them in the oven. After about 30 min. reduce the heat to 250 and let slow roast for another 25 min.


In the meantime, prepare a side of double baked, mashed potatoes with a couple pats of butter, sour cream, a shake of oregano and parmesan topped with shredded Gouda. Par boil as many potatoes as you will need. Once tender, mash along with all mentioned ingredients. Then bake on 375 for about 20 min. Remove and stir, smooth out the top, pressing down and back into the oven until crispy on top. For an additional side, green beans fresh from the garden if possible.



~ Enjoy ...


 *Guest blogger ~ Mark




Thursday, November 15, 2018

Go all out... Italian Style!








*Chicken Sicilian, Mediterranean Chicken, Chicken Picata, Ravioli, Veal Parmesan, Eggplant Parmesan, Minestrone, and Roasted Italian Chicken...

Wednesday, November 14, 2018

International Flavor is the Brainy Gourmet...

Go to the Brainy Gourmet Blog and type in the search box any of these dishes to find your international favorite...

Butter Chicken, Murgh Makhani...

Irish Stew with Bread and gravy...

Spicy African Red Chicken...

Beef Stroganoff or Chicken Cacciatore...

Dovi Chicken...
or a Tangier Stew...
and Asian pork...

~ Tutti a Tavola


* You can also type in key words used in Brainy Dish Titles and be surprised or find exactly what you are looking for!

Tuesday, November 13, 2018

Rustic Pork Medallions in Creamy Mustard Sauce...


For this dish, you will need: fresh free ranged pork loin, Dijon mustard, heavy cream, one onion, along with sun dried tomatoes and plums. As for a side, potatoes and or roasted root veggies such as: carrots and parsnips.

Begin by chopping one whole onion and sauteing (in a med. size skillet) in olive oil with dried herbs. Cut a one pound pork loin into medallion like chunks. Once the onion is browned, push aside and add the medallions, adding a drizzle more olive oil.... brown on both sides.

Next, to the same skillet, add 7-8 sun dried tomatoes and the same amount of sun dried plums, stir this in with the onion and medallions. Lower the heat to med/low and pour in 1/2 cup of heavy cream and 2 tbs of Dijon mustard. At this point, I like to add a dash of garlic powder and a pinch of salt.

Cover and let simmer on low while you prepare the side of rustic roasted potatoes or root vegetables.



~ Tutti a Tavola!

Monday, November 12, 2018

Parmesan Encrusted Chicken Italiano....

 
On a quaint garden terrace in Italy, someone is having the same dinner as you are...

 

For this dish, you will need to buy a package of chicken breasts (as many per person), one or two package (s) of ravioli any kind you like (serving at least 4 per person). And, you will need to have: onion, fresh grated parmesan cheese, mayonnaise, tomato paste and heavy cream.       

 

Turn on your oven to F400. Take out a glass baking dish. Drizzle olive oil in the bottom and lay in your chicken breasts. Drizzle olive oil across the top of each, also sprinkle on garlic powder and a bit of salt. Slide into the oven to bake for about 8 - 10min. depending on the number of breasts used.


Remove, and gently squeeze/spoon mayonnaise over the top coating each one also coating each with fine parmesan cheese (from a shaker table top container) and then a handful of fresh grated parmesan cheese finishing with a generous sprinkle of dried herbs: rosemary, mint, oregano and a bit of sage. Bake in the oven uncovered for about 25 min. depending on thickness and number of the breasts used.

Now, for the ravioli preparation, take out a small stock pot and fill with water. Put this on the stove on high flame, add a pinch of salt. Once it boils, add the (thawed if using frozen) ravioli, stirring occasionally. While the ravioli boil take the chicken breasts from the oven, cover and set aside while you start the sauce for the ravioli.

Melt 2 tbs of fresh butter and 3-4 tbs of olive oil in a small skillet on a med heat/flame. Add diced onion and saute until browned, then add 1/4 cup of tomato paste and 1/2 -3/4 cup of heavy cream, a dash of salt, garlic powder and fresh dried herbs.  If it appears to thick, just add unsalted chicken stock.

Check the ravioli to make sure they are tender and ready to be drained. Finally, ladle the ravioli onto a white low lipped serving dish. Cover with the sauce and garnish with chopped fresh parsley or dried parsley flakes.















 ~ Tutti a Tavola!

Friday, November 9, 2018

Grandma's Spaghetti and Meatballs....


Whether you make spaghetti and meatballs or spaghetti bolognse, its always going to be 'Brainy'. Its one of the simplest dishes you can make and one that is forever memorable...like grandma used to make.

To begin this favorite, you will need: ground veal or turkey or pork along with onion (one large), heavy cream, bread crumbs, dried herbs, tomatoes (fresh or canned) and spaghetti pasta.

Mix about 1 pound of ground meat with bread crumbs, heavy cream, dried herbs and a pinch of salt and garlic powder. Start adding each ingredient little by little making sure that the meatballs are not too bready or to creamy. Set aside after forming the meatballs. Next, chop the onion and brown in olive oil. Push aside and in the same skillet, brown the meatballs.

Bring the onion back in around the meatballs and pour in one can of Red Gold crushed 'red' tomatoes unless you have fresh (washed, peeled and chopped).  Boil the pasta in salted water until tender, drain and rinse. Ladle onto a low lipped serving plate and top with meatballs and sauce.

... pour on the Parmesan cheese!



~ Tutti a Tavola!


Wednesday, November 7, 2018

Risotto like Grandma's...

Risotto is a delicious side dish to chicken, pork or fish. All you have to do is boil rice (1 cup) in 2 cups of chicken stock, a drizzle of olive oil and a pinch of salt to get it cooking on medium heat.

Once the rice is tender having absorbed most of the stock, drop in a pat of butter and pour in one small can of diced tomatoes or dice up fresh if you prefer. Lastly, add to that Parmesan cheese. Let this set on the stove covered for 6-8 min on low/warm.

~ Tutti a Tavola!