Brainy Greek Fish... so Mediterranean

 

Greek Fish is an easy and delicate dish made in one pot, served with eggplant chips...

For this dish: use either fresh or frozen 'thawed' fish (cod or mahi mahi is recommended). In a deep pot on the stove melt in butter (3 tbs) and olive oil (3 tbs) then add 1/2 cup of chopped onion, a tsp of crushed garlic if you like and 1 cup more or less of grated/scalloped carrot.

Lay in the fish over the onion and carrot to sizzle for 3-4 min. on high heat. Next, pour over the top 1/3 cup of chicken or fish stock and sprinkle in fresh herbs: rosemary and Greek oregano. Reduce heat and let the simmer for 12-15 min. or until the fish is white and firm.

The eggplant chips should be made before the fish as they take longer to prepare. Thinly slice a large ripe 'washed' eggplant, bread lightly by brushing with low fat milk and pat each side gently with dried bread crumbs to flash fry in a shallow skillet of grape-seed oil.

Then move the fried eggplant slices to a cookie sheet with a rack to be baked in the oven on 350f. Once they are crisp with curling edges, serve with the poached fish/onion/carrot/herbs; include a dipping sauce of sour cream or yogurt and herbs to dip the eggplant chips.

~ Tutti a Tavola!

Summer Fruits Add Brainy Flavor and Flare...

 















Fresh and dried fruits are great flavor enhancers to any dish. We don't often think of dried apricots or fresh apricots as a side dish... let alone part of the main course.

Whatever main course you prepare, consider a side of apricots or even dried plums. They can be cooked on the side or in the same skillet/dish/pan.

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

~ Tutti a Tavola!

Brainy Gourmet Barbecued Ribs and Chicken...

Funny, I realized only a few days ago that I've never blogged about oven barbecued ribs or chicken. Why oven? I don't grill out and neither does my spouse. We just don't do that but we do enjoy grilled foods and believe that nearly the same barbecued flavor can be achieved in the oven or broiler. 

Now, if you like the smoky flavor, all you have to do is buy a bottle of liquid smoke. If that idea is out of the question, but still want that smoky flavor there is an alternative. Smoked paprika, a spice made by drying peppers over oak burning fires for several weeks, is a great alternative.

For this fourth of July, we barbecued in and it was great. Just prepare your chicken and ribs by seasoning them with your favorite rub mix. Place the ribs in one glass baking dish and the chicken in another. If you have a big oven, you might get them both in at the same time. If not, start with the chicken. 

Preheat the oven to 400f. When the chicken is half way done, remove and start the ribs. Then place them together, if they will fit, side by side to finish them off with a slather of barbecue sauce painted over the tops. Reduce the heat to 375f. 

The best fourth sides: sweet corn, french fries and salad. To that, you can add even more... potato salad, macaroni and cheese, coleslaw and fruit jello.  

 

~ Tutti a Tavola!

 

Brainy Hawaiian Baked Pork Pineapple...

 

Hawaiian food is both sweet and savory because its a rich blend of local and immigrant tastes. Given that, Asian influences have made teriyaki sauce a favorite means to add pizazz to any meat. 

For this dish you will need: 1-2 lbs of boneless pork tenderloin (depending on number of guests), two large bell peppers, red and green, 2-3 cups of fresh pineapple, teriyaki sauce, minced garlic and ginger and white rice. 

To begin, marinate the pork (cut into medallion sizes) in a glass baking dish; using fig infused balsamic vinegar, olive oil, the minced garlic and ginger (2 tbs of each), sea salt and black pepper. To that, add the pineapple and bell pepper, cubed. Drizzle more of the balsamic fig vinegar over the top along with fresh herbs: mint, oregano and rosemary. Pop in the oven on 375f.  Bake for 45 minutes while you prepare the rice. 

After 45 min, sear the top of the mixture in the broiler. Once the rice is tender, drain and ladle onto a serving plate and top with the pork. What about the teriyaki sauce? Well, at our house someone doesn't like it... So, its served on the side along with their preferred sauce... chipotle. Also, to make this dish extra special, serve with coconut and almond shavings which can be set out in bowls. 

~ Tutti a Tavola!