Brainy Asian conut Chicken with Rice...

 

 

This dish was inspired by an Asian dish called -  Chinese Coconut Chicken. Yet, many Asians make a similar dish. Typically, coconut chicken is made using a tempura like batter. You dip the chicken breast pieces into the batter, fry and top with sweet and tangy creamy coconut sauce.  

For the brainy version... you will need as many chicken breasts as per dinner guest. Cut lengthwise, dip into a egg and cream mixture and then into crushed coconut with a bit of flour added. Fry until brown, remove from skillet as the pieces finish and place in a glass baking dish. 

Once all the frying is done, place the dish into the oven on 325f. Prepare rice and a quick stir fry veggie. Top with sunflower nuts and raisins if you like; a squeeze of lemon adds zing. And, of course, any sweet and tangy bottled sauce on the table will make this dish delicious.

~ Tutti a Tavola!

Labor Day Love... Romantic Tuscan Garlic Chicken with Rosemary!

 

 

Tuscan garlic chicken with rosemary marinated in lemon juice and served with potatoes mashed with Parmesan cheese and garlic. 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 425F.

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.

Cooking with Summertime Fruits.... Brainy Delicious!

 

 

 

Are you anticipating fresh summer fruits like I am? Whether fresh or dried, cooking with summer fruits bring great flavor to any dish. We don't often think of dried apricots or fresh apricots as a side dish... but they are and deliciously so... just saute, sear and add to any chicken or beef or pork dish.

Mark's Asian chicken with zucchini and apricots or seared flank steak with apricots...

~ Tutti a Tavola!

Parppardelle Pasta... One of my Brainy Favorites!

 

Ahh, Italia...

A Quick Delicious Pasta Dish ~ Egg Pappardelle Pasta from Rustichella d'Abruzzo with Capers, Red Peppers and Tomato Garlic Sauce! Yes, even with a long title like that this pasta dish is fast and frugal.

To begin, you will need to buy or take from the pantry a package of wide egg noodles... preferably the 'Egg Pappardelle Pasta from the Italian food product provider ~  Rustichella d'Abruzzo.

Next, using a deep fry pan, gently saute the bacon (thick sliced) and or very mild Italian sausage in olive oil on med. heat until it crumbles. Drain off the extra fat that accumulates to save for future cooking.

Add to the skillet, half a jar of drained capers, and one chopped roasted red pepper, one med can of diced tomatoes, dried herbs: rosemary, mint, sage and oregano along with garlic powder.

As the sauce simmers, start salted water to boil in which you will cook the pasta. Returning to the sauce in progress, add a little less than 1/4 cup of heavy cream to the sauce, and a small pat of butter.

As a colorful and tasty side, fry a few spears of fresh green asparagus in 3 tbs of diced bacon in olive oil until blackened on edges. And, put out the grated Parmesan cheese...

~ Tutti a Tavola! 

 

Celebrate summertime like its 'Brainy Royal' ...

 Oh the Taste, so Regal, so French, so Versailles....

Pork loin cut into medallions in mustard sauce with sun dried tomatoes and dried plums... so yummy. And, tonight's dinner is served with a few left overs. For this dish, you will need: 1 lb of boneless lean pork loin, onion, Dijon mustard, heavy cream, sun dried tomatoes and dried plums - prunes.

To begin, saute one chopped onion in olive oil until browned. Push aside in the skillet and sear the loin which you cut into one inch thick medallions. Once seared, bring back the onion, shake some garlic powder over them, a couple of mills 'grinds' of sea salt and as much dried herbs: rosemary, oregano and mint as you like.

Next, drop in several sun dried tomatoes (jarred is best) and as many dried plums. Then pour in 1/2 cup of heavy cream and 3 tbs of Dijon mustard or more depending on your preference. Let simmer while you prepare sides. As I said, this evening we will eat left overs along with the medallions in mustard sauce and a few sliced steamed buttered zucchini.

~ Tutti a Tavola!

BrainyTex Mex Blackbean Meatloaf....

 

The last time I made this Tex Mex 'family' cuisine, black bean meatloaf, I served it with french fries and a savory gravy. Today, I made a creamy thick black bean gravy to top off mashed potatoes.

For this dish you will need: ground beef and or ground lamb (mix them if you like), one med.can of black beans, bread crumbs, dried herbs, Worcestershire (in the mix) and hot sauce(on the table) and potatoes as a side dish.

To begin, heat the oven to 350f. While it warms up to temp, mix 1 lb of ground beef with half the can of black beans (drained). Add to that 1/2 cup of dried bread crumbs, 2 -3 tbs of Worcestershire sauce, dried herbs to taste, a dash of garlic powder and sea salt. Mix and form into a football sized meatloaf. Place in a glass baking drizzled with olive oil and set in pre-heated (350f) oven with convection on.

If you like, add to the meatloaf baking dish small red potatoes and young carrots or sauteed spinach; be creative. Today, I am serving with a little of both. So, while the meatloaf bakes, wash, peel and boil as many red potatoes as you would like mashed.

Check the meatloaf from time to time, gently drip over the top of the meatloaf Worcestershire sauce and pour in 1/4/ cup of warmed beef stock to the glass dish with the meatloaf to start the gravy process. Pop back in the oven. When the loaf is crisp on top and the carrots and potatoes tender, if you included them, its time to serve. Mash the potatoes with milk and butter and prepare the table.

Don't forget the gravy... use the remaining half can of black beans, brown in a sauce pan with drippings from the meatloaf adding a 1/4 cup beef stock mixed with either 2tbs of flour or corn starch to make the gravy.  Once it is creamy and bubbling, pour the either over the top of the meatloaf or into a gravy boat and set it out on the table.

~ Tutti a Tavola!

Pub Style Lamb Cutlet Patties from Down Under...

 

 

In the land down under, lamb cutlets are served pub style... Here's my take on that!

For this dish, you will need to buy ground lamb to make as many ground cutlet patties as per dinner guest. To that, as sides, potatoes and baked squash.Take from your pantry: sea salt,  olive oil, garlic powder, Worcestershire sauce, red pepper flakes and dried herb seasonings: rosemary, oregano, mint and sage or thyme.

Grab a covered skillet and add 4 tbs of olive oil. When the oil is just hot enough, lay in hand patted ground lamb cutlets, shake over the top the listed seasoning to taste. Fry on med/high heat both sides of the cutlet patties until browned, then reduce the heat and add a few dashes of Worcestershire sauce over each cutlet patty. Cook until the meat if fully cooked but yet a bit pink on the inside.

In the meantime, turn on the oven and when hot enough, bake your potatoes and squash wrapped in foil. 

Serve the lamb patties in the au jus that remains in the skillet and a short pour of olive oil to dress them up. A snip of fresh mint or rosemary is a lovely garnish.

*traditional cutlets use a breading but you can make without...

~ Tutti a Tavola!