Brainy Pierogi served with Pork and Asparagus...

 

Pierogi are filled dumplings of Central European origin. They are made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. This pierogi version is pan fried in the same skillet as the pork cutlets.

For this dish you will need: pork cutlets (as many per person), deli fresh or homemade potato filled pierogi (3-4 per person), and fresh green asparagus. The best thing about this dish is that it can be done in the same skillet including the asparagus.

To begin, fry the cutlets in olive oil and seasoning. Once browned, the meat just turning white, add 1/4 cup of beef stock. Toss in the thin green asparagus tips, first to blanch with the cutlets (covered) and then to sear brown as a finish uncovered.

Next, remove the cutlets and asparagus to add the pierogi along with a bit more olive oil and a shake of paprika... fry on high heat for about 3 minutes. Lastly, add another 1/4 cup of beef stock, cover to simmer no more than 4 and a half minutes.

~ Tutti a Tavola!

 

 

*Check out other pierogi dishes... type in 'pierogi' in the search box in the upper left corner of this blog... smacznego!

Brainy Shrimp or Chicken Jambalam!

 

Whatever you call it, I know its just calling me home....

You will need:1 pound of Sweet Italian Sausage, chicken breasts cut into chunks (optional) 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!

Brainy Chicken or Pork Peanut Stew with Wild Rice...

 

Simply, African delight ~ exotic food served at home never tasted so good...

Being a Brainy Gourmet means thinking on your feet ~ fast and frugal. You as a home chef should know what you like and don't like; sweet/savory, herbs and spices. You should know which of the five senses works best for you when you cook . For me its smell. Seriously, when I cook, I take a deep breath and I know what I have to do to make it good.

For this dish, you can use either chicken or pork (white meat) in stew size chunks. To begin, start a sauce pan with 2 cups of water to boil 1 cup of wild rice. Then saute one onion in olive oil. When browned on the edges, add 3 tbs of butter.

Next add the pork (or chicken) and let sizzle slowly until the meat turns from pink to white. Pour in 2/3 - 1/2 cup of peanut butter depending on your love for peanut butter (the oily self stir brand). Obviously, if you or a loved one are allergic to peanuts, then find a comparable nut substitute.

Lastly, add dried herbs: rosemary, mint and oregano along with 2-3 tbs of red pesto, 3-4 tbs of soy sauce and 1/4 cup of heavy cream.  As it thickens, you may add water but slowly for the preferred consistency. You can also prepare a side of green beans, adding color.

When the rice is tender, drain and ladle onto a serving plate. Pour over the pork and sauce, lay on the green beans and serve.

Peanut stew or groundnut stew, also called as maafe, sauce d'arachide, tigadèguèna or domoda, is a stew that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali. African rice is a tall rice plant, and has small, pear-shaped grain, reddish bran and green to black hulls...

 ~ Tutti a Tavola!

Brainy 'Polish/Ukrainian' Meatballs in a White Gravy...

 

Polish meatballs are called pulpety. Fixed in sour cream with mushrooms and you have Pulpeciki w sosie śmietanowo - grzybowym. The meatballs are made in the same way you make them for spaghetti and meatballs. Just use either ground pork, beef, and veal (+ 1 egg optional). For this version, ground turkey was used and mushrooms were omitted; only because there weren't any in the fridge.

Using ground turkey, (can also use ground pork or veal) meatballs made the 'basic' brainy way: bread crumbs, herbs, garlic powder, a pinch of salt and heavy cream/sour cream + one egg. First, saute chopped onion in olive oil until browned. Add the meatballs to brown on all sides. Next, pour in about 1/2 cup of beef stock. Let this bubble away while you prepare the side, potatoes if you like. 

Lastly, as the beef stock has reduced a bit, pour in 1/2 cup of heavy cream. To thicken you can add either 1/4 cup of sour cream and or a gravy thickening mix (flour and water -1/4 cup). Once, it is thickened, let simmer on very low while you make potatoes, rice or wide egg noodles to serve. Top with fresh green parsley. 

~ Tutti a Tavola!

Hot and Spicy Brainy Schezwan Cuisine...

 

Who thinks chili peppers when someone mentions Asian food? Well, a lot of Asian cuisine is hot and spicy. Schezwan is a style of Chinese cuisine originating from Sichuan Province. It has bold flavors, particularly the pungency including an oiliness (peppercorn oil) and spiciness resulting from liberal use of garlic and chili peppers.

This is certainly a dish to heat of the middle of any week or weekend. To prepare, you will need: preferred meat of choice (cut into strips) or ground turkey made into meatballs. One onion, one roasted red chili pepper (alternative-jarred roasted red pepper), one green zucchini or any green veggie. To begin, in a large skillet, saute chop onion and roasted red pepper in coconut oil, olive oil, sesame oil or the traditional peppercorn oil if you have. Toss in julienne sliced zucchini and stir until just browned on all edges; set aside.

Since ground turkey (+ 1 egg optional) was used, a meatball mixture was made in advance. In the same skillet, brown the meatballs on all sides. Pour in about 1/4 cup beef or veggie soup stock. Let this bubble up covered.

Once the stock reduces, add 2 tbs of soy sauce, 1/2 half tsp of ground ginger, 1/2 tsp of garlic powder and the same of chili powder. For extra zing, 1 tbs of molasses or honey with a either a squeeze of lime juice or lemon.  An alternative to the citrus is to use apple cider vinegar. Let this simmer while you prepare the rice noodles.

Bring back the sauteed veggies and allow to sizzle until the sides begin to get sticky. Serve on top of the rice noodles (or linguine pasta) and top with shredded coconut and crushed peanuts...and put out the hot and spicy sauce; never enough when it comes to Schezwan!

and or with Pork Medallions...

~ Tutti a Tavola!

Brainy Hawaiian Meatballs with Veggies on Linguine...

 

So simple and yet so island exotic. Hawaii brings thoughts of beaches and coconuts. Exactly, why this dish is called 'Hawaiian' meatballs...little coconuts. 

For this dish you will need: Sesame Teriyaki sauce, ground beef/pork (or turkey + 1 egg), grated organic coconut, bread crumbs, one large garden fresh green pepper, one young zucchini, one whole onion and Baby Bella mushrooms (optional). Also, you should have on hand heavy cream and dried herbs; all of this is to be mixed into the ground meat and shaped into meatballs. As a side, any rice medley will do.

To begin, make the meatballs mixing 1 pound of ground meat (beef, veal or turkey), about 1/4 cup of grated coconut and 1/4 cup dried bread crumbs along with 1/4 cup of heavy cream and fresh dried herbs: mint and sage as a bit of cinnamon basil if you have fresh from your backyard or window sill garden.

Fry formed meatballs in a large skillet in olive oil and coconut oil on high heat.  Once browned, turn down the heat and add 4 tbs of beef stock. Let the meatballs simmer on med. heat for 6-8 min covered.

Next, remove lid and add 1/4 cup of Sesame Teriyaki sauce. With the lid off as you stir, a thick glaze will caramelize as the sauce bubbles up around the meatballs. Remove from heat the meatball skillet setting aside while in a separate skillet, saute the green pepper, mushrooms (optional) and onion and zucchini in coconut oil. Let them sizzle away as you prepare a rice side.

  * I also like to top with coconut flakes, sunflower seeds and a zing of hot Polynesian sauce.

~ Tutti a Tavola!

Brainy Labor Day Dish ~ Flank Steak with Sun Dried Tomatoes...

 

Sit down to a summer dish with perfect social distancing outdoors... your own backyard if you imagine

Italian cooking whether in the high mountains or by the sea should never be an all day long cooking process. It should always be spontaneous, fresh and full of flavor. This dish is just that.

For this dish, you will need either round steak or flank steak cut into strips marinated with a  squeeze of lemon juice, meat tenderizer or use a dash of sea salt. As for the rest of the ingredients, you may want to stop off and pick up some young asparagus spears or green beans, a jar of dried sun tomatoes, Kalamata olives and a box of linguine pasta or potatoes.

Start the water to boil for the pasta. Then, sear on high to med heat the marinated steak in 3 tbs of olive oil and some oil dregs from the jar of sun dried tomatoes, sprinkle in some garlic powder, red pepper flakes and dried herbs: rosemary, mint and oregano. Do not over cook.

Next, push the steak aside or remove (if you prefer your meat med. rare) and sear the asparagus or green beans in the same oils, toss in several sun dried tomatoes and olives. You can bring back the steak (or leave out preferring med. rare) and drizzle on a splash of hazelnut balsamic vinegar and 2 tbs of beef stock for a clean finish.

When the pasta is tender, drain and ladle onto a low lipped serving dish so you can top the linguine pasta with the steak, asparagus, sun dried tomatoes and olives.

~ Tutti a Tavola!