Brainy Chicken in Mole sauce with Spanish Rice...

 

Ah... Ernestos for dinner!

For this dish you will need to buy a package of skinless chicken thighs, butter, onion, chicken stock, salsa sauce, garlic powder, red pepper flakes (or crush your own red chiles), dark cocoa, dried herbs, almond extract, sugar, coconut oil, olive oil, sea salt, cinnamon, espresso coffee, and rice. 

Take out a covered skillet. Turn on the flame to medium high and add 4 tbs of coconut oil and the same of olive oil. Add chopped onion to brown. Once browned, push aside and lay in the chicken thighs. Next, sprinkle in seasonings to taste - sea salt, red pepper flakes, garlic powder and dried herb seasonings: a mix blend of rosemary, mint and oregano.

Let this sizzle away browning the chicken. Turn the flame to med/low, splash in some rich chicken stock and cook the chicken until it is finished... completely cooked through.

In a separate smaller skillet you will make the mole sauce. Add 2 tbs of butter and 4 tbs of olive oil. Stir this on a low flame. Add half a tsp of cinnamon, 1 tsp cocoa, tbs espresso coffee (optional) and the same of almond extract. Keep stirring, add 2 tbs of sugar or less if you need to cut back on your sugar intake; keep in mind that the cocoa and cinnamon tend to be bitter so the sugar acts as a counter to balance flavor.

Start a small stock pot of water and chicken stock to cook the rice. Add a pinch of salt. Once it boils, add the rice, keep stirring and keep stirring your mole sauce.

After about 10-12 min. Check the rice for tenderness and be ready to drain. Return the rice to the pot it was cooked in and add a pat of butter along with about 1/2 cup of any Salsa sauce. Cover and let sit while you get ready to serve... a few slices of fresh juicy lime on the table is a nice touch.

~ Tutti a Tavola!

Brainy Oven Baked Chicken encrusted with Parmesan...

 

 

On a quaint garden terrace in Italy, someone is having the same dinner as you are...

 

For this dish, you will need to buy a package of boneless/skinless chicken breasts (as many per person), fresh grated Parmesan cheese, mayonnaise, dried herbs and olive oil. 

 

Turn on your oven to F375. Take out a glass baking dish. Drizzle olive oil in the bottom and lay in your chicken breasts. Drizzle olive oil across the top of each, also sprinkle on garlic powder, dried herbs and a bit of salt. 

Slide the chicken into the oven to bake for about 10-12 min. depending on the number of breasts used. I also like to pour in after the first 6 min. 1/4 cup of chicken stock and pop back into the oven for another 4-6 min.

 

After that time, remove the chicken breasts from oven and gently squeeze/spoon mayonnaise over the top coating each one also coating each with fine Parmesan cheese (from a shaker table top container) and then a handful of fresh grated Parmesan cheese finishing with a generous sprinkle of dried herbs: rosemary, mint, and oregano. Bake in the oven uncovered for about 15 min. depending on thickness and number of the breasts used.

As for the side dish, prepare your favorite pasta or potato mash or just a salad.

Today, I served with spinach infused tagliatelle pasta... 

~ Tutti a Tavola!

Brainy Noodle Bowl with Spicy Pork Loin...

This is a 'noodle bowl/pot' dish. In case you didn't know, the concept of the ramen 'noodle bowl/pot' dish with broth and 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 broth, often flavored with soy sauce or miso.

Of course, being brainy, 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 at the Brainy Gourmet house... carrots and boiled egg in soup is not favored. So, I just had to improvise which means use ingredients everyone likes. 

Start by marinating a pound more or less of boneless pork loin (depending on number of guests) in whatever your favorite 'spicy' seasoning happens 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!

Wintry Brainy European Breakfast...

 

Even when you aren't on vacation or can't get out cause you've been snowed in... just imagine sitting on a terrace with views of the Alps... what would you order for breakfast?

French toast using day old French bread rolls soaked in egg/buttermilk wash fried in safflower oil, smothered in fresh creamy butter and Vermont maple syrup... Above that, baked brie with homemade raspberry jam. Below, good ole steak and eggs and bacon cakes stacked!

*Go to Brainy Archives or check the right margin of this blog for pictured breakfast recipes...

Brainy Beef Burgundy... Simply Delicious!

 

Beef bourguignon or known as "Beef Burgundy", is a beef stew braised in red wine, often red Burgundy, along with beef stock, generally flavored with carrots, onions, garlic, pearl onions, and mushrooms. Its a traditional countryside but elegant French dish.

The simplest recipe... if you need one is an old Julia Child recipe. She referred to it as the best beef dish ever concocted by man. And, it just so happens to be the one I cook with memorized years ago and simple enough that anyone who loves to cook could come up with it.

3/4 lb boneless beef sirloin steak, cut into 1 1/2-inch cubes 
1/4 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoons olive oil 
1 cup sliced mushrooms 

You can cook the beef and mushrooms in a skillet on the stove while you roast in a glass dish in the oven some garden fresh carrots, asparagus and tiny new potatoes.  

Sear the beef cubes in olive oil, add the salt and pepper and dried herbs of your liking... I recommend rosemary, mint, oregano and thyme. Add to that, 1/3 cup of beef stock and 1/4 cup of red wine. You may wish to add a little more of either stock or wine depending on your preferences.  

Personally, I like to cook the mushrooms off side in another skillet in butter and cream with a dash of red wine and dried herbs; same as above. Lastly, adding them to the beef just before serving.  

~ Tutti a Tavola!

 

Slow Roasted Brainy Italian Chicken with Potatoes...

 

As the title suggests, slow roasted 'Italian' rosemary infused chicken with tiny potatoes is absolutely delicious and easy to make. To begin, you will need chicken thighs with the bone in and skin on (provides flavor). You will need green pepper, sun dried tomatoes, and tiny colorful potatoes as well as one fresh lemon.

Before roasting, marinate the chicken thighs in fresh squeezed lemon juice, garlic powder and sea salt along with dried herbs: rosemary mixed with oregano and mint and a hint of lavender. Drizzle over the top some olive oil as well. Let that stand for 30-40 min. Preheat your oven to 400f. When the temp is achieved, pop in the chicken.

While the chicken begins to sizzle in the roasting process, chop up one green pepper and prepare sun dried tomatoes by reconstituting them in boiling water.  Wash as many tiny potatoes as you need. Then take out the chicken and try to fit in cut up green pepper, the potatoes and sun dried tomatoes in and around the chicken thighs.

Let this roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. The key is the very hot oven to start with. In the meantime, prepare green beans or asparagus as an additional side.

~ Tutti a Tavola!

Polenta on a wintry night...Its Brainy Good!

 

Want something truly different for dinner on cold winter evening? Try creamy cornmeal Polenta served with mild Italian or even Polish sausage. Whichever you prefer, remember that quality sausage makes a difference; it must be lean and meaty.

As for the Polenta, you will need to have: olive oil, one onion, yellow cornmeal, chicken stock, Parmesan and butter.

Polenta -
2 tbs of olive oil
one whole onion chopped
4 cups of chicken stock
2 cups of yellow cornmeal
1/2 cup of grated Parmesan
4 tbs of butter or 1/2 stick

Heat oven to 350F. On the stove, saute your onion in the olive oil in a deep oven safe pot until browned on all edges; then, add your stock (use 2 for thicker) and 5 cups of water. Heat to boiling on high and slowly whisk in the cornmeal. Then cover and bake for 45-50 min.with an occasional stir - about every 10 min. Remove from the oven, add the butter and Parmesan for one last stir, then let it set covered.

 












Spoon the creamy Polenta onto a plate, making a kind of thick pancake size. Let it sit for a min or two. Then top with a sausage and chunky tomato sauce. Or just serve with butter and cheese letting the sausage be on the side.

 ~ Tutti a Tavola! 

Brainy Chicken Parmesan with Virgin Tomatoes...

I always jar/preserve my own tomatoes. Then, by mid January, I open a jar and BAM... "I've got sunshine on a cloudy day"...Why virgin tomatoes? Well, its the first opened jar and they are so fresh ... its their first time in a sauce. And, that's all I am gonna say... 

For this dish you will need: skinless/boneless chicken thighs (as per guest), pappardelle (wide egg noodle) pasta, home jarred tomatoes if you have. If not, I recommend Red Gold whole tomatoes. Also, you will need one whole onion, fresh garlic and dried herbs: rosemary, oregano, basil and some mint. 

To begin, saute chopped onion in a covered skillet along with crushed garlic in olive oil. Next, add the chicken thighs to brown on both sides. Once, browned, dump in one large jar/can of whole tomatoes and toss in fresh dried herbs. Let this simmer while you prepare the pasta. 

Once the pasta is tender, drain and ladle into a deep serving plate and top with the chicken in sauce. Toss over the top grated mozzarella cheese and serve with grated Parmesan cheese. Its really the simplicity and fresh garden tomatoes that provide all the flavor you have ever dreamed of eating.

 ~ Tutti a Tavola!

Brainy Creamy Peanut Stew with Wild Rice..

 

 

Quite often, being a Brainy Gourmet means thinking on your feet ~ fast and frugal. As a home chef, you know what you like and don't like; sweet/savory, herbs and spices. You 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 next to make it deliciously good.

For this dish, use either chicken or pork (white meat) in stew sized chunks. So, 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 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.

 ~ Tutti a Tavola!

Homemade Italian Chicken Soup with Rigatoni...

 

What's better than Italian ice and snow? ~ Hot Soup!!!

You know that chicken stock you made earlier this week and set aside to create soups from... well, now is the time to retrieve for the final soup of the week. This soup is very good and very simple to make. The basic ingredients are: Chicken stock 4 cups, 2 large chicken breasts (boneless and skinless), onion, garlic clove, red pesto and rigatoni pasta... arugula to top it off.

To begin, saute onion in a combination of olive oil and butter. Once browned, add 4 tsps of balsamic vinegar (4 good shakes from the bottle); set aside and prepare the chicken breast meat. Slice and or dice each breast into small pieces.

As the stock comes to a rolling boil, add the diced chicken and then add the sauteed onion, along with dried herbs: rosemary, mint and oregano along with a bit of sage and parsley.

On the side, boil in salted water one box of rigatoni pasta. When the pasta is tender, drain and ladle into bowls pouring the soup over the pasta topping with a dollop of red pesto and fresh chopped arugula.

*Serve with wine, crusty bread and cheese!

~ Tutti a Tavola!

Brainy Moroccan Coconut Chicken...

 

You may not know that coconut is often used in Moroccan cooking. It is used for flavor; though, not always used in the same way.

For this brainy dish "Brainy Moroccan Coconut Chicken" you do not have to use a traditional cooking vessel called the - tajine. You can use a covered skillet or covered enamel pot.

To begin, in a covered skillet/pot, melt in 4 tbs of coconut oil (or olive oil) and some seasonings: a little paprika and cumin as well as dried herbs: rosemary, mint or tarragon and oregano.

Prior to that, coat thin strips of chicken breasts in a smooth blend of mayonnaise (you can omit if you don't like mayo) and coconut milk; then lay into bread crumbs infused with fresh grated coconut and some extra sprinkles of dried herbs and a couple more dashes of spices: cumin or turmeric (don't need both) paprika and cinnamon.

Lay these strips into the spitting coconut oil. Brown on all sides on med/high heat. Next, push aside the chicken breasts and saute in the same skillet, adding a bit more coconut/olive oil, shaved fresh green zucchini.

Once browned, drizzle a light coat of honey over all (chicken and zucchini), cover the skillet and gently simmer for 15 min. on low heat.

Serve and garnish with red seedless grapes. A dab of yogurt acts as a light and tasty condiment.

~ Tutti a Tavola!

Brainy Asian Stir Fry...Its a New Year!

 

Thai meatballs... brainy good!

For this dish, you will need: ground veal (or turkey +1 egg), onion, carrots, asparagus, and green pepper along with wild rice, honey, soy sauce and a thick sweet and sour sauce if you have.

To begin, make your meatball the brainy way using: dried bread crumbs, heavy cream, soy sauce, garlic powder, a tiny pinch of salt and dried herbs. Mix and form into meatballs. Set aside while you saute chopped onion and green pepper to be sauteed in olive oil.

Once browned, toss in baby asparagus spears (or zucchini) and julienne baby carrots. Stir fry along with the onion and green pepper adding a bit more olive oil with a dash of soy sauce and a splash of beef stock.

After about 2-3 min. remove from skillet (set aside) and in that same skillet flash fry the meatballs in a drizzle of olive oil. When browned on all sides, reintroduce the veggies. Add 2 tbs of honey, a 1/2 cup of sweet and sour sauce. Let this bubble into a near sticky consistency.

Boil the wild rice in beef stock until tender. Make sure that the rice has absorbed all the stock. Ladle onto a low lipped serving plate and top with the meatballs and vegetables.

~ Tutti a Tavola!