Ooh Wee, Brainy Louisanna Shrimp Creole...

 

This popular gulf dish is so simple and tasty that its definitely brainy. Prepare as a main meal or a fancy lunch for friends this summer. You will need to buy: 1/2 lb of either frozen  jumbo shrimp or fresh from the fish counter at your local grocer. I actually like to buy shrimp fresh calculating amount per person- about 4.

If frozen then thaw out and when thawed, remove tails and marinate in fresh squeezed lemon juice while you prepare the while rice and a creole 'chutney or thick sauce' - petite diced purple onion, roasted red pepper and young green zucchini. Saute in 2 tbs olive oil and 1 tbs coconut oil.

Prepare wild rice in stock - 1 cup per 2 cups liquid. Check on the chutney, remove from skillet (set aside) so that you can sear the shrimp, adding a bit more olive oil and a small pat of butter. Once seared, bring back the veggie chutney and scramble together with shrimp.

When the rice is tender, ladle onto a low lipped serving plate and top with the shrimp creole. Squeeze lemon juice on top, along with some fresh chopped dill and chive; don't forget to put out the Louisiana hot sauce!

Simply Brainy Asian Seared Ginger Pork ...

 

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!

Brainy Braciole with Polenta and Eggs for Your Easter Brunch...

 

 

 

For this 'Easter' 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... and boiled eggs or in blanket ;-)

 

 

Have a blessed Easter!

~ Tutti a Tavola!