Ring in the New Year with Brainy Thai Peanut Chicken...

 

 

Who doesn't have their version of 'Thai Peanut Chicken'...right?

Thai food is always full of flavor and its because of the ingenuity that goes into it. That's because its brainy cooking and anyone who is brainy can make their version of Thai Peanut Chicken.  

For this dish you will need: boneless, skinless chicken breasts (as many per guest), white rice, colorful veggies (suggested: carrots and green beans), coconut oil, lightly or not salted roasted peanuts, buttermilk, flour, seasonings and fresh lemon. 

To get started... cut the chicken into strips and marinate in buttermilk. In a plastic (used breadbag) mix flour with crushed peanuts and seasonings: garlic powder, pink salt, red pepper flakes and paprika. 

Take a skillet and melt in 1/4 cup of coconut oil and the same of peanut oil or vegetable oil. Next, put the chicken (a few pieces at a time) from the buttermilk into the bag of flour mixture. Shake and lay into the oil when it is hot enough for frying. Brown all the chicken pieces in this way. 

Move the chicken from the frying pan 'skillet' into a glass baking dish, sprinkle with either more crushed peanuts or some bread crumbs or tempura mix if you have. The oven should be heated to 250f. Put the chicken into the oven while you prepare the rice and veggie stir fry of your choice. 

Don't forget to put out the Spicy "Asian" Orange Sauce or any hot sauce you have... I also like to top with sunflowers seeds and raisins.

~ Tutti a Tavola...
 

 

 

Brainy Gourmet Pancetta or Carbonara... Its what you Make of it!

 

Most Italian cooks when making carbonara use only pancetta which is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. However, you may not have access to Italian bacon. Be brainy and use your favorite bacon.

For this dish, you will need to have: bacon, onion, angel hair pasta, asparagus tips or fresh peas, one egg, butter and fresh baby arugula. To begin, saute diced bacon and onion in a skillet of olive oil until the bacon and onion start to crisp on the edges.

Then add several washed asparagus tips. Set aside to prepare the pasta. Once the pasta is tender, drain and quickly return to the pot in which it was boiled, add a large dollop of butter and crack in one raw egg; stir quickly until you see that the egg is cooked by the hot pasta.

Pour out the pasta onto a low lipped serving plate, top with the pancetta with asparagus or peas and serve topped with arugula and Parmesan cheese.

~ Tutti a Tavola!

Brainy Bistro Beef Stroganoff...

When Beef Stroganoff is served, you should be thinking... rich and creamy and romantically delicious! Given that, you could easily imagine that you are at some far off tucked in European bistro...

For this dish you will need: quality cuts of beef (stew meat or thick sirloin cut into chunks), one medium onion, dark brown Bavarian mushrooms, beef stock, heavy cream and wide egg noodle pasta - Parppardelle.

To begin, marinate the beef in balsamic vinegar and pink Himalayan salt for 30-40 min. When that time is nearly finished, in a large skillet saute the onion in olive oil until dark brown on the edges.

Remove from skillet and in the same skillet, brown the mushrooms, adding 3 tbs of butter. Once the mushrooms are darker and tender, remove from the skillet putting them aside with the onion and sear the beef in chunks (drained) in the same skillet, adding a drizzle of olive oil.

Bring back into the skillet the onion and mushrooms, pour in about 3 tbs of beef stock, a half shot of either white wine or vermouth a, stirring on high heat. Then turning down the heat, add the heavy cream about 1/2 cup, cover and let simmer while you prepare the pasta and a side of blackened asparagus.

Boil the pasta in a large pot of salted water until tender, drain and ladle onto a low lipped plater. The asparagus should be flash stir fried in olive oil, then cover to simmer on medium high adding 1 tbs of beef stock.


 Serve all together, start the music and pour the wine...

~ Tutti a Tavola

Brainy Blood Sausage with Creamy Polenta...

 

For cozy at home winter dinning... try  something different and make creamy cornmeal polenta served with Bavarian mushrooms and blood sausage. As you may have guessed, blood sausage is made with pig's blood along with bits of organ meats plus barley or rice which are necessary fillers or catalysts.

In Italy, regional varieties of blood sausage are known as 'sanguinaccio'. In Tuscany, buristo is a sausage made with pig's blood and fat cooked in a pig's stomach. Variants are found worldwide. Pig, cattle, sheep, duck, and goat's blood can be used, varying by country. In Kenya, fillers include fresh minced goat or beef, fat, and red onions.

You may ask, why would anyone want to eat barley and blood mixed together and put into a casing? Well, the answer its simple food; and, that means its a fast and frugal dinner that is filling and very tasty. Today, many people don't know that you can eat almost every part of an animal for food. At least, folks did for many years as a means of being frugal.

Polenta -
2 tbs of olive oil
one whole onion chopped
2-4 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 (2 cups 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.

 












Keep in mind that the polenta (made earlier) can be kept warm in the oven on low heat in a double boiler: one oven safe pot with the polenta sitting inside a wider oven safe dish filled with enough water to cover the bottom.

 

You can pan fry the mushrooms in a skillet with olive oil and butter. The blood sausage can also be pan fried in the same skillet; either separate or with the mushrooms. Or you can do a roasting pan of sausage in the oven for 40 min in olive oil glaze.

 ~ Tutti a Tavola!  

Be Brainy When it Comes to Leftovers...

 

If you have turkey or pork or ham or sausage, you can turn your Thanksgiving leftovers into a simple gourmet meal. This leftover meal is made with pork loin medallions and smoked sausage in creamy mustard sauce with sun dried tomatoes and dried plums, served with sweet potatoes halved and green beans. This is really so delicious!

Begin by sauteing on med heat chopped onion in olive oil. Then push aside the onion once the edges are brown, add a drizzle more of olive oil and sear the medallions on both sides. Next, add 'chunk size' cuts of smoked veal sausage or any leftover sausage.  To this meat combo, add 1/2 cup of sun dried tomatoes and the same of dried plums. Sprinkle in fresh dried herbs: rosemary, mint and oregano.

On med heat, stir and let these flavors blend before adding your heavy cream and Dijon mustard.  After 2 min, spoon in 1 tbs of mustard or more (to taste) and 3/4 cup of heavy cream. Stir while turning up the heat, let this bubble for 3-4 min. Cover and let simmer for about 15  min on low heat.

Prepare sides.

~ Tutti a Tavola!

Brainy Thai Pork with Peanut Sauce and Wild Rice...

 

For this dish you will need: about 1 lb pork tenderloin, one yellow or white onion, 1/3 cup peanut butter, 1/2 cup chicken or beef stock, 1/4 cup of heavy cream, 1 ​tsp minced ginger, 1 tbs brown sugar or a tbs of Apricot jam, 1 clove garlic minced, 1/4 tsp red pepper flakes (to taste) and dried herbs: rosemary, oregano and mint. Also, don't forget 1-2 cups of Minnesota 'black' wild rice (amount depends on guests). 

To begin, saute half a silvered onion in olive oil, and a pat of butter. Add to that, the garlic and ginger. Next, lay in medallion size cut pork tenderloin pieces to brown. Once browned, add the beef or chicken stock, jam/brown sugar, heavy cream, red pepper flakes and herbs. 

After those flavors coalesce in the skillet, add the peanut butter (use un-stirred organic peanut butter for best creamy results); let simmer on low while you boil the rice in stock (one cup rice to 2 cups water/stock blend) until tender. 

Top with peanuts, a squeeze of some lemon over the top and serve...and of course, any Asian sauces you like including: Soy sauce, Teriyaki, sweet chili or any Caroline reaper hot sauce... for heat.

 

~ Tutti a Tavola!

Brainy Lamb Chops with Au Gratin Potatoes...

 

Want an incredible 'meat' treat? Try this for a quick, frugal dinner menu: Australian lamb chops with blackened onions/garlic and molasses. Yes, you read it right, molasses. And, the health benefits from molasses will definitely amaze  you (Check the Brainy Facebook Page for Molasses post).

For this dish you will need: as many lamb chops as per person at the dinner table. Molasses, onion, garlic, sherry and Worcestershire sauce. As a garnish, and while searing the chops, use a few fresh sprigs of rosemary.

The side dish for this meat delight was au gratin potatoes. Now, to get started, marinate the chops in Worcestershire sauce. Then move on to the potatoes; wash, peel and slice thin to be layered in a glass baking dish drizzled with olive oil and dried herbs.

Once you have layered the potato slices to the brim of the dish, pour over the top 1/2 cup of chicken stock, 1/2 cup of milk and smooth over the top 4 tbs of mayonnaise. Sprinkle with fresh herbs and a pinch of salt. Bake at 375 until bubbling. Prior to serving, grate Swiss and smoked Gouda over the top, let crisp on top.

When the au gratin is nearly finished, chop one onion and 2 gloves of garlic. In a medium sz. skillet, saute in olive oil and a bit of sherry, and 1 tbs of molasses. Cook until caramelized. Push aside in the skillet and lay in the chops to sear on all sides.

Once seared, top with a quick pour of sherry to each chop. Bring back the sauteed onion and garlic and pour in 1/4 cup of soup stock (beef/turkey). Turn up the heat until it roars and then reduce the heat to cover while you make a leafy green salad.

The flavor is absolutely delicious!

 

 ~ Tutti a Tavola

Brainy Skillet Lasagna with Ragu...

Have a taste for lasagna but don't have the time or patience to make it. Try skillet lasagna, you won't be disappointed. I prefer the Ragu (chunkier meat) sauce because its best for large noodles.

Ragu sauce is one of the most popular and beloved sauces in Italy. It is made from tomatoes and ground or chopped meat cooked for a long time. For this Ragu dish you will need: 1 lb. quality beef stew meat (or ground beef if you prefer).  One large jar of either fresh jarred stewed tomatoes or canned, 3/4 cup of beef stock, one whole onion, 1 tbs garlic paste, 3 tbs of tomato paste and herbs: rosemary, oregano, and mint. And of course, ready to use lasagna noodle pasta.

To get started: gently saute the onion (chopped) along with garlic paste. Add your meat, if using stew meat make sure the chunks are small or not too big and brown the meat a bit before adding the stock. Let this simmer for about 25 min. making sure the liquid is yet covering the meat. You can add more stock if needed. Next, add the jarred tomatoes and 3 tbs of paste. Let this simmer for about 45 minutes until the beef is tender.

You can add the 'dry' pasta directly to the skillet as they will cook in the bubbling meat and tomato sauce. However, you can also boil the pasta separately and then add the boiled pasta to the skillet and serve. Its a lot quicker that way.  I don't add mozzarella cheese to this dish but of course you can. We prefer it served with grated Parmesan which is shaved and put on the table.

~ Tutti a Tavola!

Brainy Hunan Hot and Spicy Pork with Rice...

 

The Hunan tradition of Chinese cuisine is well known for its deep rich colors along with hot and spicy flavors largely because of the use of chili pepper paste. Since you, as a brainy gourmet, are in charge of the heat, you decide how hot and spicy...  

For this dish you will need: 1lb pork loin (boneless), chili paste (or use tomato paste adding red pepper flakes), rice, spinach, ginger paste, garlic paste, coconut oil, one whole onion, and one roasted red pepper. 

To begin, you will need to chop the onion and roasted red pepper (either quick roasting over a flame or drained from jar). Saute in 3 tbs coconut oil along with a tbs of garlic paste and ginger paste (more if you like those flavors). Slice the pork loin into stir fry pieces and add to the skillet with onion, peppers and pastes. Stir til browned. 

 

Add 4 tbs of tomato paste with a tsp of red pepper flakes (or 1 tsp of jarred chili paste). The paste from the tub or jar must be controlled and only you know how much heat you and your family can tolerate... so go slowly, a tsp maybe too much. The tomato paste with pepper flakes is not as hot a substitute but takes as good in my opinion. 

Prepare your rice. Once firm to tender, drain and ladle onto a low lipped serving plate. Before topping your rice with the pork, toss in a handful of rinsed fresh spinach leaves. 

Additionally, top with sunflower seeds to serve... and put out even more sauces on the table to let everyone splash on their own spicy hot deliciousness!

~ Tutti a Tavola!

'Brainy' Roasted Tuscan Garlic Chicken with Rosemary...

 

Roasted 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.

 

 

 

 

 

 

 

 

 

~ Tutti a Tavola!

Brainy Slow Cooked Cuban Pork with Beans and Rice...

 

This slow cooked Cuban 'Mojo' Pulled Pork is the best combination of tangy and savory flavors. The term “Mojo” translates to sauce in the Spanish language. In Cuban cooking, Mojo is any sauce that uses olive oil, garlic, and citrus juices and is typically used as a marinade for pork. 

Mojo Pork is wonderful served over a bed of rice and accompanied by black beans... For this dish you will need: One 4 to 5 pound boneless pork shoulder (Boston butt roast), trim the fat. From the pantry, take out:

4 tablespoons olive oil 

1 tbs cumin 

1 tbs dried oregano 

2 tsp salt 

2 tsp minced garlic

1 tsp fresh ground black pepper 

1/2 cup low-sodium beef broth 

1/2 cup fresh orange juice 

1/4 cup fresh lime juice 

 

 1 Can of Black Beans 

 1-1/2 cups long grain white rice 

 3 cups low-sodium vegetable broth 

To begin, marinate the butt roast in the olive oil, cumin, oregano, salt, garlic, pepper, orange and lime juice for about 30 min. Next, turn up the oven to 375. You want to sear (in the oven) the marinated butt roast for about 40 min. 

After that time, turn on the slow cooker to high. Pour in the 1/2 cup of beef broth. Then lay in the butt roast. Let this slow cook for about 3 hours, adding extra broth if needed. Test the roast's tenderness after this time. If it does not pull apart with a fork, then continue to cook for another 1 hour or longer until it does. 

Boil the rice in the unused broth in a stove top lidded pot. As for the black beans, you can cook them in another small pot or skillet. 

Serve with your favorite barbecue sauce or hot sauce...

~ Tutti a Tavola!

Brainy Fall Harvest Beef Burgundy...

"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!

 
*For desert... a crepe Suzette is the perfect end to a delicious meal. If you want to be Brainy frugal about it you can use leftover pancakes fried in butter with splash of brandy. Serve on a plate with heavy cream and homemade raspberry jam or halved ripe red plums or cherries. 

 

Brainy Morrocan Chicken Stew ...

 

Stews... you can find them just about anywhere and make them in just about any cookware; even a skillet!

As you might well know, the main Moroccan dish most people are familiar with is couscous; beef is the most commonly eaten red meat in Morocco. Chicken is also stewed or roasted.

For this dish, you will need skinless, boneless chicken breasts, one onion, one green pepper and red grape 'cherry' tomatoes, buttermilk and peanut butter.

Begin this dish by sauteing the onion, green pepper and tomatoes on med. heat in coconut oil, adding some red pepper flakes, garlic powder, ginger, paprika and cumin as well as either white or black pepper to taste. Most Moroccan recipes make use of a lot of ginger, cumin, and turmeric.

Set aside the onion, pepper and tomatoes, and brown the chicken breast meat cut into chunks in the same skillet adding a drizzle of olive oil. Then return the veggies to the same skillet.

To this, add about 1/4 cup of whole 'fat rich' buttermilk and 1/4 cup of heavy cream along with 1 tbs of creamy salted butter and the same amount of peanut butter. Stir and let simmer on low heat while you prepare a side of couscous or mashed potatoes. Once the couscous is ready and or when the potatoes are tender, drain and mash with butter and sour cream until thick and smooth. Ladle onto a low lipped plate, pour the chicken stew over the top and serve.

~ Tutti a Tavola