Sirlion Steak... its like eating downtown!

Whenever I prepare steak at home, I feel as if I am going to be eating downtown. There is something sophisticated about a good steak and at the same time, something very raw as in real or in the spirit of the west - rugged, untamed and yet containing the promise of something rich as in wealthy. Surprisingly, a tender juicy sirloin steak is not as expensive to buy or cook. In fact, I think it is one of the easiest meats to prepare. Believe it or not, you can pick one up for a reasonable price of 6 or 7.99 a pound.

Before cooking, you will want to let the steak sit out (30 min) sprinkled with meat tenderizer, both sides. When ready to cook, you can simply flash fry the steak on high heat in olive oil and fresh dried herbs, searing on both sides; then letting the steak sit in the skillet on low for about 4 min uncovered on low heat and then finally turning off the heat.  Depending on your serving preference (rare, medium rare and well done) the 4 minutes can be reduced to 2 or 3. Well done is for the full 4 minutes. Or, you can cook your steak by broiling or grilling; again, cooking until you reach your favorite serving temp: rare, medium rare or well done.

The best sides are blackened asparagus and brown Bavarian mushrooms.

Eggplant Lasagne ~ Imagine it Served on the Back Portico!

No time to treat yourself and spouse to dinner at an exclusive wine cellar restaurant... well, you can make it happen at home using this recipe.

You will need to buy at least 3 large dark purple eggplant, 4-5 large red ripe tomatoes (or two large cans of diced), parmesan and mozzarella cheeses, eggs, bread crumbs and olive oil.

To begin, wash and slice the eggplant either length wise or width (disk shape). Next, coat the slices/disks  with an egg wash and dip into bread crumbs, lay onto a cookie sheet sprayed with or covered with olive oil. Season with dried herbs: rosemary, mint and oregano. Bake in your oven until the eggplant is tender. Now, grab a deep glass baking dish and prepare to create layers.

First, coat the bottom of the glass baking dish with olive oil. Lay a few slices/disks as the bottom layer and cover with a few spoons of diced tomatoes, then a few handfuls of both cheese grated and blended. Sprinkle over the top the same mix of dried herbs and a pinch of salt. Add the next layer of eggplant and continue this process until you reach the top of the dish except the salt. The final layer or topping can be sliced tomatoes, or more diced tomatoes mixed with small can of tomato sauce having a dash of crushed garlic and finally a few good handfuls of the cheese blend, with a final pinch of salt.

There are a few variations out there which you can also try. One is to add roasted red peppers and sauteed onion mixed together as a layer and or add crumbled (pre-cooked) Italian sausage as a layer. Believe me, this lasagna is great without any meat, following the recipe above.

 Bake at 350 for 45 -50 min.
 

 ~ Tutti a Tavola!

Chicken Tikka Masala with Potatoes, Barley Groats and Winter Squash!

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 and delicious. Basically, all you need are...two 'in a package' 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 2 tbs of olive oil, 1 pat of butter and 2-3 tbs of coconut oil. Next, saute in the blended oils 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.

Great Lake Salmon ~ Trout, the Catch of the Day!

Yesterday, I was talking about meat dishes with a friend and today I thought it was about time for some fish. As much as I love meat, fish is on equal ground; especially salmon or trout. For some in the Mid-west is not easy to get fresh caught 'great lake salmon' or trout unless you live on or close to the great lake or in the upper peninsula. Thankfully, many grocers provide fresh fish packed on ice ready and waiting for your skillet or grill.

For this dish, you will need frozen fresh caught salmon which most grocers have in the freezer section. Lemon, fresh chive, heavy cream and as a side... a mixture of buckwheat groats and white or wild rice.
To begin, marinate your salmon in half of a fresh squeezed lemon for 45 min to an hour. If there is a dark vein in the meat, take it out before cooking as tonight we are not eating sushi. Melt into a covered skillet, 3 tbs of butter and 1 tbs of coconut oil.

Season with red pepper flakes, garlic powder, white or green pepper fresh ground pepper corn and a bit of coriander. Lay in your salmon and let the fillets sizzle on high heat searing both sides. Then, cover and steam in the juices for 6 min on low heat adding 1/4 of heavy cream on the end. Turn off heat, toss in a hand full of fresh chopped chive and a pinch of dried mint, keep covered while you prepare the side.
















Set 2 cups of water to boil your rice and groats in which should be started at the same time you begin cooking the fish. Once the water rolls, add 1/2 cup of rice first letting it boil for 3 min alone and then the same amount of groats as they tend to cook faster. When both are tender, drain and ladle onto a low lipped serving plate, placing the salmon along side.

~Tutti a Tavola!


... other salmon favorite is with spinach infused fettuccine pasta!

Rosemary, Mint and Oregano ~ My Favorites!

Long time readers know that my favorite herbs are: rosemary, mint and oregano. Its the blended taste of savory and sweet that is beyond delicious. These herbs are very easy to grow. And because I grow them myself, I have quality assurance. 

Yes, herbs are relatively hardy and easy to grow and you don't need acres. You can grow them in pots on your deck/patio or in your kitchen window. Just clip fresh (don't wash), lay them on a perforated pizza pan and within 24-48 hours, they are dry. 

The temperature of the oven should be around 80 degrees, a good temperature for slow drying the delicate leaves of mint and oregano. As for the rosemary, a bit higher temp of 100 is preferred giving the sprigs between 48-72 hours. There is no point to pick a lot unless you have a lot to harvest. I pick and dry as I need. Its simple, its fresh, fast and frugal!

In a variety of combinations, these herbs are great for any meat, fish, vegetable or pasta dish. And, best of all, Rosemary especially is known for its potential health benefits... it's an aromatherapy for the brain!


Rosemary (Rosmarinus officinalis) is a fragrant evergreen herb native to the Mediterranean. It is used as a culinary condiment, to make bodily perfumes, and for its potential health benefits.
http://www.medicalnewstoday.com/articles/266370.php

Ravioli ~ Pillows of Italian Love...

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 spinach or cheese filled ravioli. The Brainy Gourmet is about being fast and frugal so there is no problem stopping off at the supermarket to grab a few ravioli on the way home found in either the fresh or frozen section.

What to do? Boil water (salted) to cook the ravioli in. When the water rolls into a boil, add the ravioli. Now, if you want another side to accompany the ravioli then it should be made prior to boiling the pasta pillows because, it does not take more than 8 min to have tender ravioli.

Asparagus is a lovely side to make. 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 generous handful of medium length cut fresh washed young asparagus. Once they start to sear, remove from heat and skillet (setting aside). Then, 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.

Another delicious way to serve ravioli is with Italian sausage simmered on the side in a little olive oil and beef stock. And, another even more exceptional accompaniment to ravioli is with Italian stewed chicken; using thighs (boneless/skinless) oven stewed in a creamy tomato sauce with green and black olives.

~ Tutti a Tavola!

Simply Stroganoff ~ Make your Kitchen into a Beef-stro!

Beef-stro 'Bistro'....

Get a small packaged round steak, have on hand: one onion, sliced mushrooms, heavy cream, sour cream, butter, wide egg noodles and beef stock.

Prep: Let the round steak set out sprinkled with meat tenderizer for 20 min before cooking.

Begin by sauteing one whole chopped onion in 3 tbs of olive oil. Add to that dried herbs: rosemary, mint and oregano. Once the onion is browned on the edges, push aside and add thinly sliced round steak to sear.

As the round steak finishes, add the mushrooms and a dash of garlic powder...

Finally, pour in 4 tbs of beef stock, 1/4 cup of heavy cream and 1 dollop of sour cream. Stir and let simmer for as long as it takes to prepare the egg noodle pasta.  Serve with a green veggie side, top with shredded Gruyere.

~ Tutti a Tavola!