Brainy Gourmet Chocolate Pork Mole with Rice...

 

The term mole stems from the Nahuatl world molli, which means “sauce” or "yummy" concoction. And this mole is going to be a chocolate mole.  

Chocolate mole is a rich savory Mexican sauce ... a concoction made with dried chilies, nuts, warm spices and a bit of chocolate. 

For this spicy hot chocolate dish, you will need either pork tenderloin or boneless/skinless chicken breasts, cut into bite-size pieces or leave whole (taking longer to cook); prepare for as much as you need to serve your guests/family (1-1/4 lb). 

One onion, 2 cans (10 oz) of RoTel diced tomatoes with green chilies (mole verde), 1/4 cup of semi-sweet morsels, 2 tsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, 1 tbs espresso coffee (optional) and bacon if you like.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Begin by sauteing one "Spanish" chopped onion in olive oil on med heat. Once browned, push aside and add your pork loin or chicken (if you want to do a bacon wrap you can). Brown the meat on all sides. Then bring back the onion and set aside on low heat covered. 

In a sauce pan, drizzle a bit of olive oil, let it get hot and then add the 2 cans of tomatoes with chilies and all the above mentioned spices. You can directly add the chocolate chips morsels or pre-melt them in the microwave; but don't let them bubble, and then stir into the developing sauce. 

You can pour the sauce in with the meat (not pouring over the top) and let simmer for 15-20 min. while you prepare rice, potatoes or a salad for your side. Or, you can keep the meat separate from the sauce and when ready to serve pour the sauce onto a serving plate then lay in your meat for a lovely presentation.

 

 

 

 

 

~ Tutti a Tavola!

 

 

How to Count the Ways... Brainy Minestrone Soup!

 

Hot soup and hot toasted bread with butter... no other meal satisfies a hungry family like this does. You will need to buy/have on hand: chicken of beef stock, sweet Italian sausage, two small zucchini, celery, one onion, one medium can of Italian diced tomatoes unless you have fresh frozen; and of course, tortellini, bow tie or a wide egg noodle pasta.

Fill a large pot with either chicken/beef (4 cups) stock, start it to boil and add cubed (skinless) Italian sausage. Reduce the heat to med high so that the stock rolls gently and the sausage floats while you saute in olive oil chopped onion and the zucchini in herbs. To the stock/sausage, add one can of Italian diced tomatoes and also add the onion and zucchini once browned.

Let this soup slowly boil on med low heat for 60 min, partially covered. Cook your choice of pasta on the side to be added to individual bowls.

Once the pasta is tender, drain and spoon into individual bowls, top with soup, sprinkle on the Parmesan cheese and put out toasted Italia bread with fresh creamy butter.

Carrots and or Italian pinto beans can be added but not necessary....

~ Tutti a Tavola!

Brainy Braciola ~ Bringing the family together as summer nears its end...

 

 

  

Braciola is a traditional Italian and Italian-American dish made of thin meat slices: usually aged beef but also veal or pork. The meat, cut into medallion size, is gently pounded so that it can be rolled around a savory filling and slow-braised in a rich tomato sauce. 

For this dish you will need: either 1 lb your choice of steak (round/flank or sirloin) or boneless pork loin, fresh green Italian parsley, provolone cheese, and prosciutto ham. Also, you will need marinara sauce or meaty bolognese, and olive oil.

Start by pounding out either the steak or pork loin. You can make a large roll or cut the meat into more individual sizes. Lay on the cheese slices or grated, prosciutto and sprinkles of fresh parsley (or use fresh spinach leaves chopped). Roll up and tie with baking string or use wooden toothpicks to hold rolls together.

Next, fry in a skillet in olive oil until browned on both sides.

Remove from skillet and lay in a glass baking dish. Pour over the top, one half jar of marinara sauce or meaty bolognese and add some beef stock until the dish is brimming. Top with fresh dried herbs: rosemary, mint and oregano. 

Prepare polenta according to recipe which you can find on a previous blog. Just type in Polenta in the search box on the Brainy Gourmet Blog. 

 Serve with polenta... 

~ Tutti a Tavola!

Brainy Shish Kebab "Kabob"... if you like

 

A Shish Kebab typically consists of meat and vegetables on a skewer and is usually grilled. It can contain lamb, beef, fish, or chicken as well as vegetables like green peppers, onions, and mushrooms. Also, you can try pineapple in the mix. 

The term shish kebab comes from the Turkish words şiş kebap that mean "skewer" and "roast meat," and shish kebab is a signature Turkish meal. Kebabs were a natural dietary solution for nomadic tribes in what's now Turkey. Unusual meats were marinated not only to tenderize them but also to get rid of some of the gamey flavor.

For this dish, you will need: your choice of meat, vegetables, onion, peppers and or mushrooms. Instead of using skewers, you can actually get the same effect cooking in the oven. Its quick and easy. Cut up your meat, veggies etc. into bit size chunks, place in a glass baking dish coated with olive oil.  

Add your seasonings/spices: garlic powder, salt, ground pepper, paprika, (using amounts you prefer) and dried herbs. Pour additional olive oil over the top and mix with hands to get all meat/veggies coated well with oil and seasonings. Roast in your oven (375f) or grill in your broiler (broiler/grill option will be hotter depending option settings).

Serve in a pita pocket or plated with rice or couscous... 

~ Tutti a Tavola!

Mixing it up Brainy Cajun Style...

 

Yes, you read it right, 'jambagumbo'. And, its just as you imagine, jambalaya and gumbo combined.  But, one might just think of it as a really juicy jambalaya. Its not only juicy but its hot and spicy as well.

For this dish you will need: wild rice, long grain rice, onion, tomatoes, Italian sausage and shrimp. To begin, saute one chopped onion and two cloves of garlic in olive oil. Once browned, push aside and add 1lb of bulk Italian sausage (sweet/mild or hot depends on what you like). When the sausage is brown, bring the onion/garlic back in and stir.

Next add 2 cups of diced tomatoes (or use one small can of diced tomatoes) and 1/2 cup of beef stock. Then add your spices and add only as much as you like in terms of heat: red pepper flakes, paprika, cayenne pepper, a pinch of salt and dried sweet basil.

Let simmer while you cook the rice: a blend of wild rice and long grain. Start the wild rice first, 1/2 cup boiled in 1 and 1/2 cup of beef stock. When it becomes slightly tender, add 1/2 cup of long grain rice add water to replace any lost liquid. Boil together until fully tender. Then drain and add to the sausage sauce.

To finish, take a package of frozen pre-cooked 'large' shrimp, thawed and rinsed, de-tail and add to the pot. Lastly, let this mixture gather flavor on low heat for about 20 minutes.

Set the table and get ready to jambagumbo!  And, don't forget a bottle of Louisiana hot sauce...

~ Tutti a Tavola!

Spicy Noodle Bowl with Pork... Brainy Style!

 

 

This is a 'noodle bowl/pot' dish. In case you didn't know, the concept of the ramen 'noodle bowl/pot' dish with marinated meat, stock/broth, some fresh veggies and a hard boiled egg was actually imported from China to Japan.

Today, this noodle dish is recognized as a Japanese 'delish' experience that consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based stock/broth, often flavored with soy sauce or miso.

Of course, as a 'brainy' gourmet, I used angel hair pasta broken in half rather than ramen noodles... why not, pasta was originally from China anyway. Of course, you can use traditional ramen noodles.

To begin, you will need: pork loin, angel hair pasta, fresh green beans (optional), onion, orange bell pepper (optional), and spinach blended with arugula. 

Most ramen bowls have bright colors: green, orange and yellow colors (boiled egg)... but you can be brainy and improvise/substitute ...which means use ingredients you/everyone in your house likes. 

Start by marinating a pound more or less of boneless pork loin (depending on number of guests) in whatever your favorite 'spicy' seasonings happen to be. For this version, 'fig' infused balsamic vinegar was used along with garlic powder or paste, cayenne pepper flakes and or cayenne paste, sea salt and minced ginger.

In the meantime, start your 'soup'. Get a full quart of beef stock, 4 tbs of soy sauce, 1 tbs of garlic paste, and 1 tbs of ginger paste or more if you like,.. set to boil. As for the cayenne paste, use at your own discretion in the soup; however, if used in the marinate, then omit from soup. 

Next, add half an onion and orange bell pepper julienne cut to the rolling boil of soup stock. Lastly, add one cup of julienne cut young green beans and then some shredded spinach leaves. 

When the meat marination time is up, either broil the pork loin in the oven or cook on the stove in a skillet. Check the pork and add necessary beef stock to keep the meat moist and juicy. Once, it is pink on the inside (use knife checking the densest portion) a little searing seals in the flavors. 

Back to your spicy ramen soup... add four handfuls of angel hair pasta broken in half directly to the boiling soup stock with all its added spicy flavors.

Take out a deep serving dish and ladle in the pasta with julienne veggies topping with the seared pork loin. Pour out the spicy soup stock over the top and also any tasty drippings from the meat. Top with fresh chopped arugula and serve. 

~ Tutti a Tavola!