Brainy Lamb Chops... Ranch Style!

 

There was a time when cattle ranchers and sheep ranchers were battling for the open range... And, maybe they still do when it comes to the 'range' of the free market. Lamb is making a comeback and if you never had good lamb like a good steak you don't know what you are missing.

For this dish you will need: lamb chops per person, rustic veggies: carrots and fingerling potatoes.  To begin, marinate the lamb chops in olive oil, Worcestershire sauce, garlic powder and sea salt along with a generous sprinkle of fresh dried herbs: rosemary, sage, mint and oregano.

While the chops are marinating, prepare fresh garden harvested fingerling potatoes and young fresh carrots. Scrub but do not peel either. Place in glass baking dish, douse with olive oil and herbs. Bake in 350 oven with convection on. After 40 min. check veggies for tenderness.

Place the lamb chops in the oven also in a glass baking dish. Sear on the same temp as veggies using the convection option. Reduce the heat to 325, turn off convection and let roast for 15 - 20 min. then check to see if the juices from the chops start to run and the meat is gently pink. If it looks good and the veggies are done... its time to serve and eat!

~ Tutti a Tavola!

The Brainiest Ever Frutti di Mare... Yes!

 

Whether you have heard of spaghetti di tuna or not doesn't matter... its just a delicious brainy take on Frutti di Mare. Yes, Italians do make this dish. Italians living on the seaside eat a lot of seafood and pasta with it... ever heard of 'Frutti di Mare'?  That means fruit of the sea.

For this dish you will need: tomato sauce, canned tuna in oil (or fresh grilled tuna steak, crumbled), onion, red pepper flakes, garlic, fresh dried herbs and pasta either spaghetti or linguine. Essentially, the sauce is an Arrabbiata sauce... spicy hot tomato.

To begin, chop one onion and 2 cloves of garlic to saute in olive oil. Once browned, add one large can of crushed tomatoes, 1/2 tsp of sugar, 1 tsp of red pepper flakes (1/2 depending on your taste buds or more if your brave), fresh dried herbs: rosemary, mint and oregano and the canned tuna un-drained. Let simmer while you start a pot of water to boil for spaghetti or linguine pasta.

...top with Parmesan

~ Tutti a Tavola!

Brainy Outdoor Mongolian Beef and/or Why not Pork...

Outdoor cooking means Mongolian beef, and/or...why not with pork... just being brainy!

You will need for this dish: pork loin (1lb), garlic, onion, green pepper, young zucchini, reconstituted sun dried tomatoes, wild rice and brown rice (optional mix), and teriyaki sauce. You might ask, "Isn't that kind of sauce 'Japanese'?" Yes, but its also totally Asian in character and since you are being brainy it can be used however you like.

Teriyaki sauce can be made at home. The basic recipe is: ¼ cup soy sauce, ½ cup water, 1 tablespoon cornstarch, 4-5 tablespoons honey or brown sugar. To that mixture, also add a squeeze of fresh lemon juice and diced garlic. For an extra zing, you can half the water with Sherry or sweet Marsala wine.

To begin, chop garlic, onion, zucchini, sun dried tomatoes and green pepper for a quick stir fry in olive oil or coconut oil. Once the stir fry is singed on the edges, remove from heat and place in a warm oven, giving a squeeze of lemon juice over the top. In the same skillet, sear the pork loin cut into medallions in a drizzle of olive oil.

Once seared, add the teriyaki sauce and let simmer while you cook the wild rice in a mix of water and beef stock (brown rice to mix in should be boiled separately).  Additional spices can be added to the simmering pork: rosemary, mint, red pepper flakes and crushed coriander.

When the rice (s) is/are tender, drain and ladle onto a serving plate, top with pork and vegetables from the oven. Pour the sauce, left over in the skillet, into a dipping bowl.

~ Tutti a Tavola!