Brainy Delicious Chicken Tikka Masala...

 

I love cooking Italian; and from time to time, I like to explore other foods. 

The origin of the dish is unclear. One explanation claims that it originated in an Indian restaurant  in Great Britain likely coming from the British Bangladeshi community which supposedly ran a lot of the Indian restaurants in the United Kingdom some time ago. It did not take long for its transformation into western cooking...being fast, frugal and full of flavor!

Chicken Tikka Masala is chunks of chicken marinated in spices and yogurt, that is then cooked in a tandoor oven, and served in a Masala ‘spicy’ sauce. Will you need to buy a tandoor oven? No. All you have to be is brainy which means improvise. However, for this dish, there are ingredients that you will need to buy: either boneless, skinless chicken breasts or thighs and rice if you don't have on hand. 

 

Also, small potatoes, skinned, diced and pre-cooked which are an important part of the original recipe. You can of course use leftover potatoes, diced and added to the pot. The zesty sauce usually includes tomatoes and or tomato paste, plus heavy cream or yogurt and various spices. The sauce or chicken pieces (or both) are colored orange by using turmeric powder and paprika powder.

Take a deep covered skillet and saute on med. heat your chicken (cubed or small pieces) in 4 tbs of olive oil and 2 tbs of salted fresh cream butter. Once browned, add one small can of tomato paste (or chopped tomatoes) and 1 tbs of organic honey or agave nectar. Turn up the heat to med high and stir until all chicken is coated with the sweetened tomato paste. 

 

Then, add either 1/2 cup of heavy cream or yogurt. Stirring until you have a creamy sauce covering your chicken. Now add your spices: 1/2 tsp of garlic powder, 1 tsp of turmeric powder, 1/2 tsp of coriander and paprika plus dried herbs: mint and parsley. Of course, if you like turmeric, add more to taste. You should add your pre-cooked (left over) potato bits to the chicken and sauce; simmer on low heat for at least 18-20 min. 

Prepare rice and serve!

~ Tutti a Tavola! 

Every Day Brainy Frutti di Mare...

Whether you have heard of spaghetti di tuna or not doesn't matter... its just a delicious brainy take on Frutti di Mare. Yes, Italians do make this dish. Italians living on the seaside eat a lot of seafood and pasta with it... ever heard of 'Frutti di Mare'?  That means fruit of the sea.

For this dish you will need: tomato sauce, canned tuna in oil (or fresh grilled tuna steak, crumbled), onion, red pepper flakes, garlic, fresh dried herbs and pasta either spaghetti or linguine. Essentially, the sauce is an Arrabbiata sauce... spicy hot tomato.

To begin, chop one onion and 2 cloves of garlic to saute in olive oil. Once browned, add one large can of crushed tomatoes, 1/2 tsp of sugar, 1 tsp of red pepper flakes (1/2 depending on your taste buds or more if your brave), fresh dried herbs: rosemary, mint and oregano and the canned tuna un-drained. Let simmer while you start a pot of water to boil for spaghetti or linguine pasta.

...top with Parmesan

~ Tutti a Tavola!

Brainy Swiss Style Au Gratin with Lamb Patties...

 

Potatoes Au Gratin are a real family comfort food; and yes, there is a difference between scalloped and au gratin potatoes...Scalloped potatoes traditionally do not include cheese, though some newer recipes might add cheese as a modification. Au gratin potatoes, on the other hand, calls for cheese in between each potato layer, as well as on the top of the dish. Au gratin potatoes also use breadcrumbs.

Making au gratin potatoes involves cutting potatoes into thin rounds, coating in all-purpose flour, and layering them in a casserole dish with cheese: Swiss, Gouda or Sharp Cheddar between each layer. Top with a few pats of butter and breadcrumbs to bake until golden brown.

As for lamb patties... easy peasy! Buy ground lamb and make into hamburger style patties to gently pan fry until pink and juices run as you pat them down while in the skillet. Serve with a green vegetable.  

Place a few pats of butter and then top with the breadcrumbs to bake on 350f.

 ~ Tutti a Tavola!

 

Celebrating a Brainy Easter Dinner or Brunch...

 

For this 'Easter' dish you will need: either 1 lb your choice of steak (round/flank or sirloin) or boneless pork loin, fresh green Italian parsley, provolone cheese, and prosciutto ham. Also, you will need marinara sauce or meaty bolognese, and olive oil.

Start by pounding out either the steak or pork loin. You can make a large roll or cut the meat into more individual sizes. Lay on the cheese slices or grated, prosciutto and sprinkles of fresh parsley (or use fresh spinach leaves chopped). Roll up and tie with baking string or use wooden toothpicks to hold rolls together.

Next, fry in a skillet in olive oil until browned on both sides.

Remove from skillet and lay in a glass baking dish. Pour over the top, one half jar of marinara sauce or meaty bolognese and add some beef stock until the dish is brimming. Top with fresh dried herbs: rosemary, mint and oregano. 

Prepare Polenta according to recipe which you can find on a previous blog. Just type in Polenta in the search box on the Brainy Gourmet Blog. 

 Serve with Polenta... and boiled eggs or in blanket ;-)

 

 

Have a blessed Easter!

~ Tutti a Tavola!

Slow Roasted Italian Chicken with Rosemary...

 

As the title suggests, slow roasted 'Italian' rosemary infused chicken with tiny potatoes is absolutely delicious and easy to make. To begin, you will need chicken thighs with the bone in and skin on (provides flavor). You will need green pepper, sun dried tomatoes, and tiny colorful potatoes as well as one fresh lemon.

Before roasting, marinate the chicken thighs in fresh squeezed lemon juice, garlic powder and sea salt along with dried herbs: rosemary mixed with oregano and mint and a hint of lavender. Drizzle over the top some olive oil as well. Let that stand for 30-40 min. Preheat your oven to 400f. When the temp is achieved, pop in the chicken.

While the chicken begins to sizzle in the roasting process, chop up one green pepper and prepare sun dried tomatoes by reconstituting them in boiling water.  Wash as many tiny potatoes as you need. Then take out the chicken and try to fit in cut up green pepper, the potatoes and sun dried tomatoes in and around the chicken thighs.

Let this roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. The key is the very hot oven to start with. In the meantime, prepare green beans or asparagus as an additional side.

~ Tutti a Tavola!

French Dijon Encrusted Pork shoulder with Stuffed Poblano...

For this dish you will need to buy: a lean pork shoulder (the size depends on the number of guests) or pork loin. Of course, you need dijon mustard, grated parmesan, colby cheese, and at least 2-3 poblano peppers halved. Serve with mashed potatoes or rice.

To begin, take the pork shoulder or loin and let it rest in a proper size glass baking dish drizzled with olive oil. Next, pat down with your favorite seasonings: salt, pepper, garlic powder, paprika, and dried herbs (rosemary, oregano and mint) in the amounts you prefer. 

Preheat your oven to F400. Gently, smear the shoulder or loin with French Dijon mustard and then sprinkle on the parmesan - thoroughly coating. Place in the oven uncovered for 20 min. After this time, remove from the oven, reduce heat to 350f, cover with foil, return to the oven and roast for about 40 min... use a meat thermometer to determine if the pork roast is fully cooked. 

If you like a more crispy top, turn on the top broiler returning the pork to the oven uncovered until crispy... no more than 5-8min. 

In the time that the pork shoulder or loin roast is cooking, you can prepare potatoes or rice to serve. Also, you will need to prepare your poblano halves. In another baking dish (iron skillet if you have), drizzle olive oil and put the halved peppers in the oven alongside the roast, uncovered. Once the peppers are almost seared through, add your cheese and bake til bubbly.

 ~ Tutti a Tavola!

 

*I recommend making a bed of mashed potatoes for the meat and top with black olives.

Brainy Hawaiian Pork with Fresh Pineapple on Rice...

 

Hawaiian food is both sweet and savory because its a rich blend of local and immigrant tastes. Given that, Asian influences have made teriyaki sauce a favorite means to add pizazz to any meat. 

For this dish you will need: 1-2 lbs of boneless pork tenderloin (depending on number of guests), two large bell peppers, red and green, 2-3 cups of fresh pineapple, teriyaki sauce, minced garlic and ginger and white rice. 

To begin, marinate the pork (cut into medallion sizes) in a glass baking dish; using fig infused balsamic vinegar, olive oil, the minced garlic and ginger (2 tbs of each), sea salt and black pepper. To that, add the pineapple and bell pepper, cubed. Drizzle more of the balsamic fig vinegar over the top along with fresh herbs: mint, oregano and rosemary. Pop in the oven on 375f.  Bake for 45 minutes while you prepare the rice. 

After 45 min, sear the top of the mixture in the broiler. Once the rice is tender, drain and ladle onto a serving plate and top with the pork. What about the teriyaki sauce? Well, at our house someone doesn't like it... So, its served on the side along with their preferred sauce... chipotle. Also, to make this dish extra special, top with coconut, almond shavings or sunflower seeds which can be set out in bowls. 

~ Tutti a Tavola!