A Brainy Taste of France & Italian Border... Pork with Plums!

A Taste of France...

For this dish you will need: 1 pound pork loin, one whole onion, sun dried tomatoes, dried plums, roasted red peppers and dried herbs: rosemary, mint and oregano. *Serve with either potatoes, pasta or vegetable.

Saute on med heat onion in olive oil until transparent, then push aside the onion to add the pork medallions to brown. Sprinkle on some garlic powder, red pepper flakes, paprika and dried herbs. Toss in as many sun dried tomatoes, crisp green olives (low sodium) and sweet dried plums. 

Next, add a few dashes of beef stock, 3 tbs of Dijon mustard and 1/3 cup of heavy cream, cover and simmer for 20 min while you prepare the potatoes, pasta or vegetable. *For an interesting twist... add a dash or two of cinnamon (optional).

~ Tutti a Tavola

Briany Braciola and Polenta for Easter Brunch...

 

  

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 Farm Skillet Chicken and Dumplings...

 

When I think about comfort food, I think about life on the farm. I think of coming home to good home cooked food.This farm living dish can be done in one single skillet in no time at all. You need only to have a few chicken pieces: legs, thighs, or breasts with bone in and skin on. Take from your pantry: olive oil, one onion, chicken stock, flour, buttermilk and seasonings.

Begin by browning one chopped onion in olive oil in your covered skillet on med heat. Once the onion is browned on the edges, add your chicken pieces. Season using: rosemary, mint and oregano along with a dash of red pepper flakes and a dash of garlic powder. Cook the chicken on med heat until all sides have browned nicely.

Next, add 1 cup of chicken stock. Cover and let simmer for 25 min. on med/low heat. Near the end of this timed simmer, prepare your dumplings. Mix about 1 cup of buttermilk with 1/2 cup of water along with 1 and 1/4 cup of flour (use gluten free if you are on such a diet), 1/4 tsp of baking soda, 1/2 tsp of baking powder, and a pinch of salt. Its good to eye ball the consistency of the dumpling dough, it should be sticky but not thick, you may want to add either more flour or liquid.

Just before you drop in your dumplings, add more chicken stock to the chicken in the skillet. The dumplings will need plenty of liquid to cook. Turn up the heat to med high, drop in your dumplings, cover and let them grow up into clouds of yummy.

After 15 min, test the dumplings to make sure that they are completely cooked through, they should appear light and fluffy not gooey. If the are cooked through, then ladle all that goodness onto a large serving plate.

~ Tutti a Tavola!

Brainy Ginger Pork ... Its all in the taste buds!

When you cook without a recipe, taste buds are your guide. And, that's when you get to be really brainy as a home chef. If someone in the family wants Asian food for dinner, you can say - "no problem... let me see what I can do".

Asian cuisine is simple, fresh, frugal and most of all - spicy. You don't need to use exotic spices. I find that garlic and ginger along with red pepper flakes can be all you need. For this dish, you will need to have/buy: butterfly pork loin chops. Yep, that is all. The rest of the ingredients you should have on hand: garden fresh green pepper, red pepper flakes, garlic cloves or powder, fresh ginger or powered, and one orange or orange juice will do.

To begin: pound down the chops with a meat hammer and then marinate in a glass dish for 15 min in orange juice (just to cover) 1/2 tsp of fresh ginger, 1 clove of fresh chopped garlic, 1/2 tsp of red pepper flakes and a pinch of sea salt. After that time, get a skillet hot with coconut oil and a bit of olive oil (just to cover the bottom). Lay in the chops, toss on top sliced green pepper. Treat this as flash cooking or a stir fry but without too much stirring.

Serve with seared or blackened apricots and garden greens!

Fresh Caught Tilapia is Always Brainy Good...

 

For this dish you will need: Tilapia Fillets, as many per dinner guest, salt and lemon pepper along with dried thyme, dried oregano, and ground paprika (optional); and of course, fresh creamy butter… about 4 tablespoons, melted.

And, if you like fresh garlic, then by all means mince one clove of garlic or buy garlic paste. Don’t forget the lemon juice and zest is nice to garnish along with chopped parsley. Prepare fish for cooking by seasoning with the above.

You can either pan fry in olive oil or bake in the oven until the tilapia is white and firm. If you choose to oven bake, I like to singe the top of the fish fillets using the broiler for no more than a couple of minutes. 

Serve with white or wild rice.

 

~ Tutti a Tavola!

It's a Brainy Good Gumbo Day...

 

 

Did you know that gumbo is not original to Louisiana? Most food historians agree that this popular South Louisiana dish has its first origin in West Africa. Consider the word “gumbo” which comes from the West African word “ki ngombo” for “okra”.

For this Brainy Gumbo you will need: Sweet Italian sausage and either bone in or out skin on or not chicken thighs... as many per guest each. You will need, beef stock, red pepper, purple onion, green beans or okra, diced tomatoes and spices: cayenne pepper and black pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme, and parsley. 

To begin, it is recommended to use a braiser or covered roasting pan. Saute chopped purple onion and red pepper in olive oil. Then lay in your sausages and chicken (skin side down if you opted for skin on).  Brown all of this in your braiser or covered roaster on the stove.

Preheat your oven to 375f. 

 Pour over the sausage and chicken about 1 cup of beef stock or more depending on how soupy you like it; I prefer it more thick. Then add your green beans or okra, diced tomatoes (1cup), and spices (add to taste). Cover and let bubble for about 5 min. on high heat. Once oven is ready, pop in the over covered and let it finish there for 45 min. 

 

Prepare white rice prior to serving. 

 

*Fully cooked jumbo shrimp can be added to each serving. 

To forget to put out the Louisiana hot sauce...

~ Tutti a Tavola!