Thai Style Coconut Chicken ~ The Brainy Way!

Even if you have never been to Thailand, you can relish the experience with Thai cooking; either at home or out. For this simple Thai dish, you will need to buy boneless chicken thighs, one small can of coconut milk, fresh ginger and garlic, sesame and coconut oil, fresh grated coconut or packaged and soy sauce along with either homemade or store bought Thai chili ginger garlic sauce. As for a side, julienne zucchini, green pepper, onion and sweet potato which you will stir fry in sesame oil with red pepper flakes and garlic powder.

To begin, take a large covered skillet and on high heat melt in 4 tbs of coconut oil and 1 tsp of sesame oil. Once, the oils spit at you, lay in your thighs. As they start to fry whisk in a dash of 1 tsp of red pepper flakes, 1 tbs of fresh grated ginger, garlic and crushed dried mint.

As the first side of the thighs sizzle and brown, you can also generously coat the top side with fresh grated coconut or even dry packaged. Turn down the heat to med. and cover for 5 min. after that time, turn over the thighs to cook the coconut topped side. Next, turn up the heat for 2 min, give the skillet a good shake and then cover again, turning the heat back to med.  After 5-6 min. add 1/2 cup of coconut milk. Cover and simmer on low for 15 min. While you prepare your side.

This side is a basic stir fry of veggies: zucchini, green pepper and onion along with a few shavings of sweet potato for color. So...take out another skillet, melt in 3 tbs of sesame oil and 1 tbs of coconut oil. Toss the veggies in when the oils are hot! Sprinkle in some red pepper flakes, garlic powder and stir fry...one can also add 2 eggs for a heavier and or heartier stir fry; especially if you are not serving rice.

 

 

Put out either soy sauce or chili sauce and dream of Phuket

Pasture Raised Lamb Patties with 'leftover' Pasta and Zucchini

Lamb is eaten in many countries... Italy as well. It is a very flavorful meat and easy to cook.

To begin, place as many lamb patties as you expect to serve in a sizzling hot skillet of 3 tbs of olive oil and 3 tbs of coconut oil. Sprinkle dried herbs over the top of the patties: rosemary, mint and oregano along with some garlic powder, red pepper flakes and a dash of sea salt. Once browned on both sides, turn down the heat to med/low and cover cooking the lamb for about 20 min while you prepare your sides. Be mindful to occasionally turn over the patties and press down to let the juices flow out.

Take this time to either heat up (if using leftover pasta), or start a pot of water to boil; when rolling, toss in the pasta. As for the zucchini, wash and either cut into medallion slices or julienne. Saute the zucchini in 2 dollops of fresh salted butter and 2 tbs of olive oil along with dash of garlic powder and a pinch of salt.

Check the pasta for tenderness, drain and ladle onto a low lipped serving plate, then drop a dollop of butter on the pasta and a shake of Parmesan cheese. Take your lamb and lay them onto another serving plate. Pour out some of the savory juices over the top and garnish.

*with leftover chicken piccata


~Tutti a Tavola!

Traverse City Cherry Topped Chops!

 

Tis the season for cherries...

Pick yourself up a nice package of boneless butterfly pork chops and a half of a pound of dark ripe sweet cherries.  As for a side all you will need are a few yellow small young gold potatoes.

Let's get started. In your covered skillet, melt in 3 tbs of coconut oil and the same of olive oil. I also add a pat of butter. On high to medium heat, melt your oils watch for them to spit; quickly, add your seasonings: red pepper flakes, sea salt, black pepper, some ground coriander plus garlic powder and fresh dried herbs such as rosemary, mint and oregano. Be generous with the mint. Next, lay in your chops and let them sizzle on both sides.

In the meantime, wash as many sweet cherries as you want to use and remove the stems and stones. Then, remove the chops or push them to the other side of the skillet. In that same skillet with all the flavorful pork juices, add your cherries and turn up the heat to get them to caramelize in 2 tbs of honey or agave and 4 tbs of a good Moscato (sweet white wine or a vermouth). After 6 min. reduce the heat to low bring the chops back in and uncovered for 3-4 min.. When you serve, top your chops with this luscious fruity condiment.

As for a complimentary side, potatoes if you like and then ...get ready for a delicious meal!

and maybe dunk a few for desert

Veal Medallions with Sun Dried Tomatoes, Olives... and a Special Risotto!

Good Italian countryside cooking is fast and frugal. A veal loin can be thickly sliced into nice small medallions. You can saute them in olive oil with dried herbs and sun dried tomatoes. It takes only about 25 minutes on med to high heat. Add a 1/4 cup of heavy cream and this delicious meat dish can top any rice, groat or pasta side. Add the olives on the end, not cooked... just straight out of the jar or deli container.

 ~Tutti a Tavola!










* for risotto recipe ~see brainy archives

In the Garden Chicken Piccata ~ The Brainy Way!

Chicken Piccata at home in the garden, no way .... yes way!

All you need to buy is fresh skinless chicken breasts, capers, lemons and angel hair pasta. If you don't have in your pantry/frig then pick up some heavy cream and Parmesan cheese. Before cooking, you will need to marinate your chicken (cut into large thick strips) in fresh squeezed lemon juice for twenty or thirty minutes, ten min. the minimum.




















When you are ready to cook, pour 3 tbs olive oil, 2 tbs of coconut oil into a covered skillet, and one pat of salted butter along with fresh dried herbs: rosemary, mint and oregano. Turn on the heat to med. and once the sizzling of oils begins lay in your chicken. Brown on all sides and then reduce heat to low, cover and let cook thoroughly for 10-12 min.

In this time, take out a large stockpot to cook your angel hair pasta. Add a pinch of salt and when it boils, toss in your pasta. Return to your chicken, pour in 3/4  cup of heavy cream (depending on the amount of chicken), a bit of shaved Parmesan cheese and 1/4 cup of capers. Slice in some fresh (washed) lemon.

Angel hair pasta cooks fast, so keep an eye on it. Once the pasta is tender, drain and ladle onto a low lipped serving dish; next, pour out your chicken and creamy lemon/capers sauce. You can add some additional fresh lemon with a squeeze and garnish... a bit of green parsley too. Parmesan on the table of course!

Tutti a Tavola!

A Hungry Man's Portion!

Form the Hill Country With Love ~ Ravioli with Asparagus!

Ravioli have been called the 'pillows' of Italian love. The hill country of Italy illustrates that nicely.

For this dish, you will need to buy or make cheese or spinach filled ravioli. The Brainy Gourmet is about being fast and frugal so there is no problem stopping off at the local deli to grab a few ravioli on the way home in the fresh or frozen section of the local grocer.

What to do? Boil some salted water to cook the ravioli in. Take a skillet, pour in some olive oil and add seasonings: red pepper flakes, garlic powder, rosemary, mint and oregano or basil. On med heat, stir fry a good handful of medium length fresh washed young asparagus.

Next, if it is rolling, add the ravioli. Back to the asparagus, once they start to blacken, remove from heat and in the same skillet pour in one small can of either roasted or plain diced tomatoes. Let them sizzle away on moderately high heat for 5-6 min. At this time, the ravioli should be tender and ready to be drained.

Ladle the ravioli onto a low lipped serving plate, top with tomato sauce and lay the asparagus along the side.

~ Tutti a Tavola!