Brainy Lamb Meatballs in Tomato Sauce on Rice...

Whether you like a Greek version or Moroccan version of meatballs, either are delicious. But what's the key the difference? Well Greek's tend to us beef or pork but they do use lamb and Moroccan's use beef or lamb. Greeks love mint for a added special flavor and Moroccan's like curry, ginger and red pepper. Other than that, there's adding an egg to the mix or not and that's pretty much it. 

The 'brainy' quick or 'brainy' traditional meatball mix works every time. I prefer a soft meatball that breaks apart with your fork so.. no egg. 

The basic 'brainy' mix is 1-2 lbs of ground meat (depending on number of guests), dried bread crumbs, heavy cream, diced onion, a dash of Worcestershire sauce, salt, and seasonings depending on the version you're making.  

Gently pan fry the meatballs in olive oil and a bit of coconut oil (or not). For the Moroccan version, add diced tomatoes in sauce (1 large can). If you like a thicker sauce, you can also add about 2-3 tbs of rich tomato paste. 

To that tomato sauce, when making the Moroccan version, you can go as crazy as you like with hot and spicy seasonings. If you are making the Greek version meatball mix, add in garlic paste and dried mint; but, skip the tomatoes and just add beef stock to simmer until cooked.

For the Greek version, serve with pita bread and traditional tzatziki...

Brainy Fish... Flounder with Wild Rice!

 

Ah, seaside dining...

Fish is a great food item to prepare fast and its frugal. In fact, you can put frozen fillets into the skillet to poach; talk about a last minute gourmet meal! What is frugal about fish? Well, a package of frozen fillets (counting one fillet per person) costs less than a beef roast. And, all fish contain Omega 3.

Poaching fish is easy, from freezer to skillet. Since, wild rice is the accompaniment, start 3/4 cup water and 1/4 cup of beef or chicken stock to boil. Once it rolls, add one cup of wild rice and cover; keep on med to low heat. Now, you can start cooking the fish.

To begin, drizzle olive oil in a large covered skillet. Lay in the frozen fillets, drizzle a bit more olive oil over the top and toss in 2 pats of butter. Cover and cook on med. heat until the oils bubble along with the water that melts off the fish. Check the rice, stirring occasionally.

Next, sprinkle in your favorite herbs: rosemary, mint, lavender and oregano; I prefer this combination with all fish. Pour in 1/4 cup of heavy cream, reduce heat and simmer.  Don't let the fish overcook, as soon as it turns white in the creamy sauce, remove from heat and keep covered as you wait for the rice to finish.

Once, the rice is tender, drain and ladle onto a serving plate. Place the fish on the same plate and pour over the creamy butter sauce. Serve with any green vegetable. Top with fresh chopped chive and don't forget to put out a quartered lemon on the table...

~ Tutti a Tavola!

Brainy 'Veal' Parmesan with Angel Hair Pasta...

The Brainy gourmet realizes that you are very busy and that you have only a certain amount of time to cook and a budget to consider as well. If you don't have all the fancy ingredients, do worry... be brainy.

For this dish, you can use veal or you can use boneless pork loin cut into medallions, pounded down lightly breaded (use bread crumbs), seasoned and gently sauteed in olive oil, butter and sliced onion. To that, you will need at l east 1/3 cup of beef stock, 1/4 cup of olive juices (open a can of green olives), one small can of diced tomatoes, grated mozzarella cheese and grated Parmesan and top with (sprinkle dried) oregano and rosemary; and, angel hair pasta.

To begin, saute the medallions until brown on both sides, add your liquids including tomatoes and simmer. While simmering, boil the pasta (prepare as much as you will need to serve number of guests). Before serving, top with mozzarella cheese and a good dash of Parmesan. 

Additionally, capers and olives and be a lovely compliment... 

~ Tutti a Tavola!
 

Brainy Chunky Chili with Mashed Potato Pancakes...

 

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 Pork Spare Ribs with Carmelized Onion and Cherry Tomatoes...

 

Mardi Gras road trip home... why not?

For this dish, you will need to buy a package of boneless pork spare ribs, 1-1/2 inch thick. A package of cherry tomatoes, and some bourbon or not... you can of course make this dish without it. Marinate the pork for at least one hour in a shallow dish covered with 1/4 cup of bourbon along with sea salt, garlic powder and black pepper as well as dried herb seasonings: mint, rosemary and oregano or basil.

In a heavy black iron skillet, sear your marinated pork in 4 tbs of olive oil and coconut oil. Then add some organic honey and fresh grated ginger along with a generous squeeze of lime. Cook on high for 3 min and then reduce heat to low and simmer for 6-8 min, depending on thickness of pork. Remove from heat and move the pork aside or to a serving plate and cover to retain heat. In that same black iron skillet saute onion and cherry tomatoes in a buttery olive oil combination letting them sizzle together with an extra dash of bourbon. As they near caramelizing, prepare another side... potatoes or couscous.

~ Tutti a Tavola!