Chili... some like it hot, hot and hotter

A good pot of chili is a no beaner at the Brainy Gourmet's. When it comes to beans in your chili either you love em or you don't. This recipe is similar to a Tex-Mex but true Tex-Mex chili does not have tomatoes...  

Texas chili is unique from other chilis in that it does not contain beans or tomato sauce, or any tomato product. It is made primarily of meat and a thick and flavor chili paste made from dried peppers. It is more akin to a thick and hearty beef stew that most chilis with a focus on chili pepper flavor.

For this Brainy version you will need: chopped red pepper and onion sauteed in olive oil in a large pot. After the pepper and onion have cooked down, add the ground beef 'chuck' crumbled in. Stir on high heat.

Next, reduce the heat and add 1 full brimming cup of beef stock and one small can of tomato paste. As for spices, use as much chili powder and red chili pepper flakes as anybody in my/your house can stand. Also, add a dash of salt and Italian dried herbs (including mint); and if you  dare, add a dash of garlic powder and cinnamon.

Once you get that all mixed up in the pot, let it simmer.  If it is thicker than you like, add more beef stock or red wine or a little of both. Let it simmer for at least 45 min to an hour.

*Break out the grated cheese, hot sauce and crackers...

Brainy Moroccan Chicken Stew... in a skillet!

Stews... you can find them just about anywhere and make them in just about any cookware; even a skillet!

As you might well know, the main Moroccan dish most people are familiar with is couscous (tiny pasta made of wheat or barley); beef is the most commonly eaten red meat in Morocco. Chicken is also stewed or roasted.

For this dish, you will need skinless, boneless chicken breasts, one onion, one green pepper and red grape 'cherry' tomatoes, buttermilk and peanut butter.

Begin this dish by sauteing the onion, green pepper and tomatoes on med. heat in coconut oil, adding some red pepper flakes, garlic powder, ginger, paprika and cumin as well as either white or black pepper to taste. A lot of spicy Moroccan recipes make use of a lot of ginger, cumin, and turmeric.

Set aside the onion, pepper and tomatoes, and brown the chicken breast meat cut into chunks in the same skillet adding a drizzle of olive oil. Then return the veggies to the same skillet.

To this, add about 1/4 cup of gourmet buttermilk and 1/4 cup of heavy cream along with 1 tbs of creamy peanut butter. Stir and let simmer on low heat while you prepare a side of couscous or mashed potatoes. Once the couscous is ready and or when the potatoes are tender, drain and mash with butter and sour cream until thick and smooth. Ladle onto a low lipped plate, pour the chicken stew over the top and serve.

~ Tutti a Tavola

Good wine makes the heart glad...

He causes the grass to grow for the cattle, And vegetation for the labor of man, So that he may bring forth food from the earth, And wine which makes man's heart glad, oil to make his face shine, and bread which sustains man's heart ~ Psalm 104:14

 

The quaint town of Valtice is located in the Czech Republic. Valtice is also a historic town situated at the border area with Austria; it is a place where history meets wine making traditions.

The family of Lichtensteins made Valtice into their residence and there developed a 'viticulture'.  Viticulture (from the Latin word for vine) or winegrowing (wine growing) is the cultivation and harvesting of grapes. ... Viticulturists are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics provide the basis from which winemaking can begin.

Today vine growing, wine making and the presentation of wine are going through a Renaissance period. Vine growing areas and individual villages compete in attracting the connoisseurs and lovers of wine.

Valtice is no exception and so some time ago the town accepted the title “The Capital of Wine”. Valtice accounts for the second largest area of vineyards in the Czech Republic.

On a beautiful autumn day, you can try all the reds and whites and rose wines your heart desires. Wine, when properly produced... naturally, in good earth by caring and qualified hands, can be considered an important consumption in proper amounts complimenting any 'brainy gourmet' meal. There have been numerous studies confirming that wine has many health benefits. So, have a glass and be glad for it!

~ Tutti a Tavola!

Brainy Sicilian Garlic Chicken with Rosemary...

Don't become an angry Italian... 

Well, the only time any Italian gets angry is when dinner is late to the table! And, a good Italian Momma knows what to do... "Tutti a Tavola!" Just call everyone to the table.

And, who wouldn't become filled with happiness when Momma or Pappa or Nona puts Sicilian Garlic Chicken with Rosemary on the table... marinated in lemon juice served with roasted eggplant and or in this case....served with mashed potatoes infused with Parmesan cheese and garlic. Also, pasta topped with a red sauce can be served with this delicious chicken dish.

For this dish you will need to buy: a package of chicken thighs with the bone in and skin on. Fresh garlic, one lemon, fresh rosemary sprigs or use dried, yellow gold potatoes (six or seven med. size) and Parmesan cheese.

To begin, marinate the chicken thighs in a glass baking dish using the juice of one lemon, toss over the top 3-4 peeled and diced garlic cloves, drizzle on some olive oil and lay on your rosemary sprigs or sprinkle generously dried rosemary. Heat your oven to 400F.

After 12-15 min. of marinating time, place the chicken in the oven and roast for about 30-40 min uncovered. Check to see if the skin is crisping and if yes, turn over the thighs, return to the oven for 5 min. After five minutes or so turn the thighs back over and consider adding a few fresh washed red cherry tomatoes and a handful of kalamata olives.

Return to the oven covered, reduce heat to 350F and let roast for another 15 -20 min. Take this time now to prepare the potatoes. Wash, peel and halve, the potatoes. Add to boiling salted water and cover. When tender, drain and mash using 3 tbs of butter, the same of sour cream, a dash of olive oil, Parmesan cheese, 1/4 tsp of minced garlic and 1 tsp of dried herbs - Italian blend.

Brainy Pork Loin with Tuscan Grown Olives...

Maybe you want to get out of the humdrum and explore a new taste...

Oh the taste of Italy...Do you know that Tuscany grows four main types of olives: Frantoio, Moraiolo, Leccino, and Pendolino. Frantoio is a Tuscan native, but because of its high demand, it is now grown all over Italy, and in parts of Australia, North Africa, and California.

Now, for a good 'cooking' green olive, the Castelvetranos are very tasty. They are bright-green olives grown in sunny Sicily. 

For this dish you will need: one and half pound pork tenderloin, vermicelli pasta or linguine, beef stock, jarred sun dried tomatoes, green olives, dried plums, heavy cream, garlic, purple onion and dried herbs.

To begin, chop and saute one whole onion in olive oil along with one clove of minced garlic. As the onion browns, thickly slice the pork loin into medallions. Push aside the onion and garlic to lay in the medallions... browning on both sides.

Next, pour in 1/4 cup of beef stock and then add as many sun dried tomatoes and dried plums as you like and 1/4 of green olives. Sprinkle in the dried herbs: rosemary, mint and oregano. If you are brave, also sprinkle in some red pepper flakes, garlic powder and paprika.

Lastly, spoon in 4 tbs of heavy cream and simmer while you cook the vermicelli...

~ Tutti a Tavola!

Brainy Eggplant 'aubergine' Lasagna...

Did you know that the name "eggplant" was given to the fruit by Europeans sometime in the mid-18th century; originating in Naples? The size and shape of the fruit was similar to that of a goose egg. Back then, the eggplant was more white and yellow than today's purple-skinned fruit giving it a closer comparison to an egg...hence, eggplant!

For this eggplant dish you will need: at least two large ripe eggplant, one purple onion, bread crumbs, canned crushed tomatoes, mozzarella and Parmesan cheese.

To begin, chop onion and saute in skillet until browned, then remove and set aside. Next, wash and slice the eggplant length wise. Simmer in shallow amount of soup stock (chicken or beef) in the same skillet used for the onion. Likely, you won't get all the slices in at once so just do three or four at a time. Doing this, softens the eggplant and cuts down baking time in the oven.

Layer in a glass baking dish in this order: olive oil to coat the dish, eggplant slices, olive oil drizzle, sprinkle of bread crumbs, spoon of tomato sauce to each slice, grated cheese and dash of dried herbs (rosemary, mint and oregano). Put only one layer of onion... just before top layer if you like onion.

*The eggplant can be cut into circle medallions instead of length wise and topped with fresh tomatoes... Or top off with sauce and grated cheese... bake on 375 until bubbling!

Serve with your choice of meat or salad... or just by itself!

 ~ Tutti a Tavola!











 Online source ~ https://oureverydaylife.com/different-names-for-an-eggplant-12080443.html

Italian Mostaccioli ~ A Sweet End to Summer!

Mostaccioli with Sweet Italian sausage makes life sweet and the end of summer sweeter. How? It puts the romance back into your life and the end of summer is always a romantic season in Italy.

You will need to buy: a package of sweet Italian sausage (no fennel). A box of mostaccioli pasta (unless you brave it and make homemade) along with a can of crushed red tomatoes and one onion.

To begin, saute chopped onion in olive oil until browned on the edges, then add the sausage (removed from casing) formed into small buttons.

Next, add the crushed tomatoes sauce and some dried herbs: mint, rosemary and oregano. Let this mixture simmer while you boil the pasta, don't forget to add a pinch of salt to the water.

Once the pasta is tender, drain and rinse with cool water. Pour out onto a serving plate and top with the hot bubbling sauce. Put out the wine and grated Parmesan....

*Rustic style uses fresh picked garden tomatoes....(blanched, peeled and stewed with onion, garlic and fresh herbs)

~ Tutti a Tavola