Brainy Butter Chicken (Murgh Makhani) ... Deliciously Simple!

 

Eat at home as if you just stepped out for dinner....

This dish is a favorite in the Brainy Gourmet kitchen. Why? Because it is so simple. Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and the easiest to make at home because the ingredients are not hard to find. 

Basically, all you will need are: skinless/boneless chicken breasts, onion, garlic, heavy cream/plain yogurt, tomato paste, a couple of tasty spices such as cumin, coriander and paprika and also some dried herbs like mint and rosemary.

Melt on med heat in a deep skillet 2 tbs of olive oil and 1/2 stick of butter. Next, saute in the oil and butter whole one chopped onion and one glove garlic until browned, then add cubed chicken breast meat, continue to cook on med heat.

To this add 1 cup of heavy cream, 1/4 cup of yogurt, one small can of tomato paste and your spices/herbs (using as much as you like; recommending 1 tsp of each). Cover and let simmer on low (30-40min) while you prepare sides. My family likes to eat this with potatoes and or buckwheat groats. You can also serve as a side a hearty dark green winter squash which is really nice baked and then mix with mashed potatoes... one way to get the kids to eat a good for them vegetable medley.

or with rice...

 

 

*Or with a hot red chili paste...also delicious...if you dare!

~ Tutti a Tavola!

Brainy New Orleans Sausage and Chicken Gumbo...

 

Who doesn't like a good gumbo? 

Did you know that gumbo is not original to Louisiana? Most food historians agree that this popular South Louisiana dish has its origins in West Africa. Consider the word “gumbo” which comes from the West African word “ki ngombo” for “okra”.

For this dish you will need: Sweet Italian sausage and either bone in or out skin on or not chicken thighs... as many per guest each. You will need, beef stock, red pepper, purple onion, green beans or okra, diced tomatoes and spices: cayenne pepper and black pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme, and parsley. 

This verision does not use the seasoning- file. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.

To begin, it is recommended to use a braiser or covered roasting pan. Saute chopped purple onion and red pepper in olive oil. Then lay in your sausages and chicken (skin side down if you opted for skin on).  Brown all of this in your braiser or covered roaster on the stove.

Preheat your oven to 375f. 

 Pour over the sausage and chicken about 1 cup of beef stock or more depending on how soupy you like it; I prefer it more thick. Then add your green beans or okra, diced tomatoes (1cup), and spices (add to taste). Cover and let bubble for about 5 min. on high heat. Once oven is ready, pop in the over covered and let it finish there for 45 min. 

 

In this time, prepare white rice.

 

Serve with Louisiana hot sauce...

~ Tutti a Tavola!

Brainy Liver and Onions with grape tomatoes... "Foie de Veau a la Lyonnaise".

Ah... bon appetit!

Who doesn't like liver and onions? If you don't, its probably because you are not using quality calves liver but rather pork. Yes, it matter. Calves liver is from veal or very young beef. And, the French make it the best ~ "Foie de Veau a la Lyonnaise".

In France, Lyon and the surrounding Lyonnais district have competed for centuries with Paris to be first in food. Paris is chic, sophisticated, refined; Lyon goes for hearty, accessible country cooking that is easy to love. That is why liver and onions comes out of this district. 

To begin, saute one large onion and grape or cherry tomatoes in olive oil until browned on edges. Then push aside and add your calves liver. Brown uncovered and then cover (tossing in dried herbs) for the last 6-8 min to achieve a delicious rich au jus. 

  ~ Tutti a Tavola!

   

  

Brainy International Hot and Spicy Food Day...

INSPIRATION ~ 

Check out all the Brainy dishes you can make at home that are a hot and spicy celebration of cooking. 

Next, decide the way you would like to make them. That's what I do when I see a recipe or just a photo. They key is to know what your taste buds love: sweet, salty or savory. Use the spices you know and love using them in new ways by adding a twist of lemon or lime for example... which can offer amazing results as does a dab of red pepper paste.

 

*Check out Brainy dishes by searching the Brainy Gourmet Blog. Type in the upper left search box key words: hot and spicy or Asian...

Braiser Style Drunken Chicken Marsala with Tomatoes...

 

Oh, you have noticed... my braiser got the best of me!

Drunken... well, you definitely won't get drunk. Its just a fun way of saying, add plenty of Marsala wine and even then most alcohol cooks off. 

For this dish, you will need: either skinless/boneless chicken breasts or thighs (I prefer thighs for this dish), Marsala wine, chicken stock, linguine pasta, a few large sections of roasted red pepper, one large homemade jar of canned tomatoes or store bought chunky tomatoes, one onion, a couple cloves of garlic, rosemary and oregano, green and black olives, sauteed mushrooms and Parmesan cheese. 

Start by sauteing one whole chopped onion and a couple cloves of garlic, in olive oil and a dollop of butter. Next, add a few large pieces of roasted red pepper from a store bought jar unless you can do it yourself on the stove top. Lay in your chicken and brown on all sides. 

To that, add to that 1/2 cup of chicken stock, and 1/2 cup of Marsala wine, and your herbs (also a pinch of salt). Stir and let bubble... then add your jarred tomatoes. Cover and put into a 350f degree oven to finish cooking (45 min). 

In this time, prepare your linguine pasta. Now, there are a number of very good variations out there with a lot more ingredients. But, the key for this dish is the Marsala wine and tomatoes. 

Also, I like to top off the final presentation with a drizzle of clarified (hot melted) butter or olive oil along with the green and/or black olives and mushrooms on the side. That's only because we have a few family members that don't like such things blended. 

Sprinkle with plenty of grated Parmesan; and, believe me, there are delicious chunks of tender chicken buried under the pasta... the taste is amazing!

~ Tutti a Tavola!

Brainy Gourmet Hungarian Chicken Paprikash...

 


What is Chicken paprikash? Well, its one of the most famous and beloved of all Hungarian dishes.

What is brainy is that you can use any chicken pieces you prefer: legs, wings, thighs, breasts...Just brown in butter along with chopped onions and a substantial dash of paprika. Then mix in or serve with a little or a lot of sour cream.  Again, for this uncomplicated dish: chicken, onions, butter, 'chicken' stock, paprika, salt, sour cream.

To begin, saute one large chopped onion in two tbs of butter and a little olive oil too (if you like). Next, push aside the onion and lay in your chicken pieces. Brown on both sides. Next, add a pinch of salt and 1/2 cup of chicken stock. Then, add your paprika. Let this mixture simmer for at least 20 min. depending on the size of your chicken pieces.

Lastly, add a large dollop of sour cream (or on the table) and simmer on low while you boil as much rice or 'wide' egg noodle pasta or potatoes as you want/need per guest.  

 

~ Tutti a Tavola!