Ravioli Lasagna, its what's new at the Brainy Gourmet...

 

What's new... what's an old favorite in a new way is the better question?

Ravioli lasagna ... 

You probably have seen at your deli or cold meat, cheese and veggie counter... prepackaged ravioli. If you shop wisely, you already know that Aldi has such ravioli stuffed with ricotta and ricotta and spinach. Whichever ravioli filling you prefer, you can make a delish lasagna from them. 

Buy at least four packages of ravioli. Again, these are pre-made/prepackaged pasta stuffed pockets. Take a glass baking dish and drizzle olive oil over the bottom. Put a layer of ravioli pastas on the bottom, then cover with your favorite tomato sauce, then shredded mozzarella cheese, then ravioli again, sauce and cheese and sauce again... sprinkle with Parmesan and bake in the oven on 350 until bubbly. 

Ah, so so good... 

 

~Tutti a Tavola!

A Quick Brainy Carbonara...

 

As most commonly purported, this dish is of a Roman heritage... meaning originating from Rome, Italy. Its easy, delicious and filling for even the most robust appetite. What is carbonara? Its a pasta dish with pork, cheese and egg.

Traditionally, the pork (chopped bacon/ham) is cooked in its own fat with onion and garlic. After the pork is gently cooked, it is drained and set aside. Then, hot (boiled to al dente) pasta is combined with a mixture of raw eggs, cheese, and a combination of fat butter, olive oil, and or cream ... adding and mixing in the chopped cooked pork. 

To begin, start the water (a dash of salt added) for boiling the pasta. Then on med. heat in a large covered skillet, saute in 3 tbs of olive oil one whole large onion, one clove of garlic along with 1 cup of diced smoked pork (bacon and ham) . I like to add fresh dried herbs at this point: rosemary, mint and oregano.
 

Remember that once the water begins its rolling boil ...its time to add the fettuccine (or whatever pasta you prefer). Boil til al dente.

Back to the bacon and ham... when the pork and onion/garlic are lightly browned, drain that fat and add a dollop of butter, drizzle of olive oil and 1 cup of heavy cream. Reduce the heat to low and simmer until the pasta is firm yet tender.

Drain the pasta and ladle onto a low lipped serving dish and top with the Carbonara sauce. Garnish and Serve!

And, the cheese... as much as you like!

~ Tutti a Tavola!

Be Brainy... Bourbon Street Spicy Pork!

 

 

 

 

 

Over the years, the Brainy Gourmet has demonstrated on a number of cooking occasions how to use left over meat juices/gravies; i.e. flavoring rice, pasta, meatloaf, etc.  Today, I just so happen to have left over Swiss Steak gravy to make a delicious spicy pork loin in 'bourbon gravy'.

The braininess is that there was no recipe used, no extra ingredients. What was used? Only what was on hand and or what was left over and in the pantry.

To begin, you need to thaw or use a fresh cut 1 lb pork loin to be marinated in sea salt/olive oil/balsamic vinegar/soy sauce and garlic powder and dried herbs. After 15 min. the pork loin should seared uncovered in the oven on about 400f (using convection) for about 6-7 minutes or on the stove in a hot iron skillet.

Next, remove the loin from the oven and top it off using any left over beef or pork gravy. Then, pop back in the oven for ten min. or more (depending on your heat source: electric/gas/LP) and reduce the heat to 375/350f, cover with foil and if using a skillet cover with a lid.

As for the bourbon taste, that is really easy. Just use a 'bourbon' flavored barbecue sauce or any barbecue sauce you happen... even drizzling some over the top before serving for a final finish.

Prepare a side of baked potato and green beans...

 

 

 

 

 

 

 

 

 

March Madness Road Trip... Louisiana Spare Ribs

 

 

Louisiana road trip...

Before you get started, what is the difference between spare ribs and short ribs? Spare ribs are pork and short ribs are beef. So, for this dish, you will need to buy a package of boneless pork spare ribs, 1-1/2 inch thick. A package of cherry tomatoes, and some bourbon or not... you can of course make this dish without it. 

Marinate the pork for at least one hour in a shallow dish covered with 1/4 cup of bourbon along with sea salt, garlic powder and black pepper as well as dried herb seasonings: mint, rosemary and oregano or basil.

In a heavy black iron skillet, sear your marinated pork in 4 tbs of olive oil and coconut oil. Then add some organic honey and fresh grated ginger along with a generous squeeze of lime. Cook on high for 3 min and then reduce heat to low and simmer for 6-8 min, depending on thickness of pork. Remove from heat and move the pork aside or to a serving plate and cover to retain heat. In that same black iron skillet sauté onion and cherry tomatoes in a buttery olive oil combination letting them sizzle together with an extra dash of bourbon. As they near caramelizing, prepare another side... potatoes or couscous.

~ Tutti a Tavola!