Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Tuesday, November 21, 2017

Bacon with Asparagus or Ginger Asian Pork with Peppers or Pork Curry


Any of these dishes can be found on the side margin of this blog or in Brainy Archives on the Brainy Gourmet webpage.

Monday, November 20, 2017

Eye of Lamb Chop with Mushroom Stuffed Ravioli...


You will need to buy: as many lamb chops as you will need (per guest), fresh or frozen mushroom stuffed ravioli, heavy cream and Parmesan cheese. Marinate the chops in olive oil, a little balsamic vinegar, sea salt, a few garlic cloves and a little red pepper flake (s) for about 25-30 min.

To begin, start a large pot of water to boil with a pinch of salt as you pan fry the chops in olive oil and fresh dried herbs: rosemary, mint and oregano. Once the meat is cooked through, add 3/4 cup of heavy cream.


Check the water, if it begins to roll, drop in the ravioli. When they rise up, stir for 2 min pushing them down gently letting them float up to the top again in a roiling boil. Drain and ladle onto a low lipped serving dish. Lay the chops along side and pour the sauce over the top.

Put out the Parmesan and enjoy!

~ Tutti a Tavola!

Saturday, November 18, 2017

Chicken Calabria... that means olives!




















Everyone knows that olives and olive oil from Calabria are the probably the best there is. The climate has a lot to do with that outcome; just the right blend of sun and moisture creates a perfect blend of taste in the olive.

You will need to buy a package of boneless, skinless chicken thighs (one per guest). You should also have on hand or buy: tomatoes, green and black olives, purple, green and red bell pepper (s), garlic, fresh rosemary and fresh dried herbs:basil, oregano and mint.

Prior to cooking this wonderful Southern Italian dish, you will need to marinate the boneless thighs by pressing them in a simple wash of olive oil and balsamic vinegar, sprinkled with sea salt, fresh dried herbs and fresh chopped rosemary, let sit for about 1 hr.

 
To begin cooking, take a covered skillet and pour in 4-5 tbs. of olive oil and saute on med. half of each pepper and one clove fresh garlic. When you see browned edges on the peppers, push them aside and lay in the thighs to sear the meat on both sides. Top with any remaining herbs from the marinate cooking for about 5-6 min.


Next, add 1/2 cup of fresh diced tomatoes and their juices along with a few green and black olives; allow to simmer for 25 min. covered. While the chicken simmers, prepare a delicate risotto. Boil about 2 and 1/2 cup of chicken stock, adding 2 cups of rice to gently simmer on med heat. Once the rice is tender having absorbed the stock almost completely, add a dollop of butter, 3/4 cup of diced tomato and 1/4 cup of Parmesan cheese. Cover and set aside.
















When you are ready to serve, put out the risotto into a separate serving bowl and the chicken with olives onto a large low lipped serving platter.


Garnish and say "Tutti a Tavola" which means 'everyone to the table'!



*Tip~ Green olives alone work if you do not have or have a taste for black olives. And, as for the peppers, green peppers work just as well as the other colors. There is no need to hunt for purple/red.

Thursday, November 16, 2017

Sweet Italian Sausage with Shrimp ~ Brainy Jambalaya!

Saturday night in Louisiana, I am pretty sure they're havin Jambalaya.

You will need:1 pound of Sweet Italian Sausage and about one pound (depending on number of guests) of frozen shrimp (thawed/tail removed prior to cooking), onion, rice and hot sauce.

To begin, chop one onion and saute in olive oil until browned. Push aside in the skillet and drop the sausage (casing removed) as small bit sizes into the skillet to brown. Next, bring the onion back in over onto the sausage and add your spices: chili powder, coriander, red pepper flakes, black pepper, garlic powder and salt. Add about 1/4 cup of beef stock, stir and cover to let simmer on low.

Prepare to cook the rice. Boil water about 2 and 1/2 cup with a pinch of salt, pour in 1 and 1/2 cup of long grain rice. If you are having more than 4 guests, double this.

When the rice is done, drain and pour out onto a serving plate. Then pour out the sausage and shrimp in sauce (any remaining juices) from the skillet on top of the rice.

Get out your favorite hot sauces and beverage - and whew wee!


Wednesday, November 15, 2017

Chicken Marsala ~ A Brainy Gourmet Version!


Another favorite dish - Chicken Marsala and with a view of the mountains of course!

You will need to have or buy: chicken thighs (skin on/bone in) six in a package is good. Also, onion, mushrooms, heavy cream and dry or sweet Sherry or Brandy if you don't have a Marsala wine. To begin: chop the onion and saute in olive oil along with fresh dried herbs: rosemary, mint and oregano. Push the onion aside adding a drop or two more of olive oil and sear the thighs, skin side down. Turn over and brown the other side.

Bring the onion back in and pour over the top about 1/2 -3/4 cup of either Sherry, Brandy or the Marsala wine. Cover and let simmer for 35 min. Wash and slice the mushrooms to be sauteed in butter in a separate skillet. Bring water to a boil with a pinch of salt to cook a flat egg noodle pasta.

The more traditional Chicken Marsala does not use heavy cream but someone at our house loves this dish creamy and so it is added on the end to finish off the sauce. Once the pasta is tender, drain and ladle onto a low lipped serving plate. Top with chicken and mushrooms and sauce.



~ Tutti a Tavola!

*In case you prefer Not to use alcohol, you can substitute by using good ole Worcestershire sauce mixed with a bit of sherry vinegar and 1/2 tsp sugar.  In case you want to use alcohol but don't have any of the above on hand then simply substitute using whatever white wine you have, sweet is best along with a drop or two of Worcestershire or even apple vinegar if you don't have Worcestershire.

Any version will be brainy good!

Parmesean Encrusted Chicken and Ravioli with Red Sauce....

 

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.  
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.















Serve with the chicken! ~ Tutti a Tavola!

Tuesday, November 14, 2017

Veal Scallopini ~ Its the Best of the Brainy Italian....



Did you know that veal is enriched with vitamin B. This vitamin is essential for energy and healthy metabolism. Other than vitamin B, veal is a rich source of vitamin B-12, thiamine, riboflavin, niacin, and pantothenic acid. People who consume beef on regular basis can easily switch to a smarter and healthy choice with veal.

For this dish, you will need a veal loin, caper, red peppers and pasta. To begin, pound down the veal cutlets with a meat tenderizing hammer. Next, prepare a small bowl of buttermilk to dip the veal in (you can use milk with a bit of sour cream to substitute for buttermilk) and then pat the veal with herb infused bread crumbs, sprinkle with garlic powder and saute in a blend of olive oil and butter; browning each cutlet on both sides.

Next, add diced roasted red pepper and chopped onion (optional/onion) as much as you like and half a jar of capers. Let this simmer on low heat while you prepare an angel hair pasta.

...top with fresh grated parmesan cheese


~ Tutti a Tavola!