Brainy Sunday Lamb with Ratte Potatoes and Young Peas...

 

Many cultures enjoy roast lamb on their menu. This one would be found on the menu of a French Bistro...Viola!

Yes, there are a number of delicious ways to roast lamb but I always prefer to be brainy about it and make the easy way. Rub the lamb with the following and roast in the oven on 400 (preheated on 425) in a deep glass baking dish drizzled with olive oil... cook until the meat thermometer says - done! *I like to turn the temp down on the last 20 min to 375.


You will need:
1 leg of Lamb, about 2-4 pounds
Two tablespoons fresh lemon juice
8 cloves garlic, minced
2 or 3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
1 cup of beef stock to use as basting liquid

This meat dish is really very simple to prepare and cook. I think oven cooking is a no brainer. Once you get everything in, you can pretty much do something else in meantime. As for a side, fingerling 'Ratte' potatoes 'skin on' were popped in the oven using a copper mesh oven basket. Make sure that each potato is pricked to avoid exploding. As the lamb nears its finish, add fresh green peas to the meat... all around the sides.

~ Tutti a Tavola!

Brainy Gourmet Mediterranean Chicken...

 

The secret to really great Mediterranean chicken is not only the olives in the sauce but in the way you cook the chicken. To begin: use bone in, skin on chicken thighs. Pan fry in a large skillet as many thighs as you need skin side down on high heat in olive oil with garlic powder, red pepper flakes, and fresh dried herbs: rosemary, oregano, sage and mint. Once the skin side is nicely browned, turn over and reduce heat to med.; cover for 5-6 min, adding a bit more olive oil if needed.

Move the chicken aside or remove temporarily while you add one whole chopped onion and one whole chopped roasted red pepper. Brown together, then add one med. can of diced tomatoes or fresh about 2 cups along with either 1-2 cups of diced zucchini or eggplant.

Bring the chicken back in and for extra flavor, toss in fresh sprig of rosemary. Cover and let simmer for about 35 min on low heat. In the meantime, prepare wide egg noodles, linguine or Spinach infused fettuccine pasta.

When that is all that's left... it was really good!



~ Tutti a Tavola!

Brainy Meatloaf like Prime Rib...

 

The Meatloaf Cafe... if there ever was one they would have to serve homemade.

I always say, meatloaf is extraordinary because its ordinary made special. That's home cooking and that's being brainy. When it comes to meatloaf, I am a purist... no oatmeal or ketchup or broccoli mixed in the loaf or saltine crackers.

For this dish, you will need about 1 lb of any ground meat.  I like to use: beef, turkey, pork, veal and or a blend of beef and pork or turkey and veal. As I said above, don't add oatmeal, crackers, ketchup, canned soup, peas, mushrooms, broccoli etc. Keep it simple!

To begin, mix one pound of ground meat with 2/3 cup of dry bread crumbs. To that add, 1/3 cup of heavy cream, dried herbs, garlic powder, and a pinch of salt.  If the mixture seems too sticky, add more bread crumbs. If it seems to dry, add more cream. In some instances, I have added one egg to keep it together and that always depends on the meat quality.

Heat your oven to 375. Pour a few drops of olive oil onto a glass baking dish. Form your meatloaf and plop it in the dish and into the oven. Let is sizzle for about 15-20 min. Then reduce heat to 350. When using only ground beef, pour in some beef stock and a few dashes of Worcestershire sauce for a lovely au jus. 

Let the meatloaf bake for another 20 min. Then top with a zig zag of spiced up tomato paste or lay on some sun dried tomatoes ... then pop back into the oven for 10-12 min on 325 while you prepare a side. You should cut into the meatloaf before serving to make sure it is fully cooked or a bit rare if you use quality beef (not blended).

~ Tutti a Tavola!

 

ps... the recipe for blackbean meatloaf is the only exception when 'extra' ingredients are added. 

Simply Brainy Pierogi with Pork and Asparagus

Pierogi are filled dumplings of Central European origin. They are made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. This pierogi version is pan fried in the same skillet as the pork cutlets.

For this dish you will need: pork cutlets (as many per person), deli fresh or homemade potato filled pierogi (3-4 per person), and fresh green asparagus. The best thing about this dish is that it can be done in the same skillet including the asparagus.

To begin, fry the cutlets in olive oil and seasoning. Once browned, the meat just turning white, add 1/4 cup of beef stock. Toss in the thin green asparagus tips, first to blanch with the cutlets (covered) and then to sear brown as a finish uncovered.

Next, remove the cutlets and asparagus to add the pierogi along with a bit more olive oil and a shake of paprika... fry on high heat for about 3 minutes. Lastly, add another 1/4 cup of beef stock, cover to simmer no more than 4 and a half minutes.

With pork sausage...

 ~ Tutti a Tavola!

 

*Check out other pierogi dishes... type in 'pierogi' in the search box in the upper left corner of this blog... smacznego!

Brainy Stir Fry Chicken with Pea Pods on Rice Noodles...

 

When it comes to cooking Asian at home, its a no brainer...simply because, its fast and full of flavor. 

For this dish you will need: 1-2 lb. chicken breast meat, one onion, fresh pea pods and rice noodles (all ingredients depend on number of guests). Also, you will need: coconut oil, ginger paste, garlic paste, red pepper flakes, lime, and orange sauce. 

To begin, saute one silvered onion in coconut oil. Add chicken breast meat cut into strips. To that, drop in about 1 tbs of garlic paste and ginger paste; sprinkle in some red pepper flakes and let it sizzle. Once the meat is cooked, toss the pea pods in along with a hefty dash of orange sauce right out of the bottle. Set aside uncovered on simmer (stirring occasionally) while you boil the rice noodles which takes only a few minutes. 

When the noodles are tender, drain, rinse in warm water and drain again. Lastly, turn up the heat on the stir fry until bubbling and then pour out the sticky hot chicken and pea pods mixture on top of the noodles. Squeeze on the lime... and serve! *Its even more tasty when you top with grated coconut and sunflower seeds. And. for those who like their Stir fry wickedly hot... chili paste, but only a dab!

~ Tutti a Tavola!

Brainy Spicy Thai with Meatballs... Delicious!

 

Spicy Thai meatballs...  brainy good!

For this dish, you will need: ground veal (or turkey +1 egg), onion, carrots, asparagus, and green pepper along with wild rice, Mike's hot honey, soy sauce and a thick sweet and sour sauce if you have.

To begin, make your meatball the brainy way using: dried bread crumbs, heavy cream, soy sauce, garlic powder, a tiny pinch of salt and dried herbs. Mix and form into meatballs. Set aside while you saute chopped onion and green pepper to be sauteed in olive oil.

Once browned, toss in baby asparagus spears and julienne baby carrots. Stir fry along with the onion and green pepper adding a bit more olive oil with a dash of soy sauce and a splash of beef stock.

After about 2-3 min. remove from skillet (set aside) and in that same skillet flash fry the meatballs in a drizzle of olive oil. When browned on all sides, reintroduce the veggies. Add 2 tbs of honey, a 1/2 cup of sweet and sour sauce. Let this bubble into a near sticky consistency.

Boil the wild rice in beef stock until tender. Make sure that the rice has absorbed all the stock. Ladle onto a low lipped serving plate and top with the meatballs and vegetables.

*also check out Asian 'sticky' meatball stir fry with zucchini or green pepper...

 

~ Tutti a Tavola!