Happy 4th of July ~ Celebrate with Hot Dogs!

Did you know that there is such a thing as Hot Dog Day and it is an international event? In the USA it’s primarily the industry partners that participate in promoting it, whereas in other countries around the world it may be historical organizations celebrating the role it played in their history.

And, did you know that the Frankfurter was named for the Germany city of Frankfurt, where it was said to originate? Well now you do! There’s even multiple varieties of Hot Dogs! The original hot dogs came in a natural casing, which in case you didn’t know were made from the small intestines of sheep. Intestines were regularly used for making all kinds of sausages, hotdogs included!

The most famous hot dogs in history were served at a picnic, right here in the Hudson Valley, on June 11, 1939. What made them famous was not their culinary excellence. It was their diplomatic significance. These hot dogs helped save the Western world from the Nazis.

The world-renowned hot dogs were dished up at a party in Hyde Park hosted by President Franklin Delano and First Lady Eleanor Roosevelt. Their guests included a well-known British family, the Windsors (King George VI and Queen Elizabeth "Queen Mother").

The royal couple had never before sampled frankfurters, and found them, at first, confounding. “How do you eat this?” the queen whispered to her host. Ignoring Roosevelt’s advice, she decided to use a knife and fork; her husband, however, consumed his the American way on a bun. So, grill em and eat em... Happy Fourth of July!



~ Sources: https://www.daysoftheyear.com/days/hot-dog-day/; http://hvmag.com/core/pagetools.php?pageid=9913&url=%2FHudson-Valley-Magazine%2FDecember-2012%2FFranklin-Delano-Roosevelt-The-Picnic-That-Won-the-War-the-Royal-Visit-the-Hot-Dog-Summit-of-1939-and-Hyde-Park-on-the-Hudson-Movie%2F&mode=print

Brainy Italian Chicken Cacciatore!

Cooking 'cacciatore' means cooking 'hunter style'. In Italian cuisine, alla cacciatora refers to a dish that has been prepared "hunter-style" and that means with onions, tomatoes, red peppers, green olives,and herbs not to mention if you dried fruits like plums.

For this dish, you will need to buy six (or enough for each dinner guest) chicken thighs with the bone in and skin on. A richer flavor will develop by having the bone in and skin; in fact, necessary for this dish to be truly authentic 'hunter style'.

Begin by searing the chicken thighs skin side down in olive oil on high heat either in a skillet or even in the oven on 400F (use a glass baking dish if you prefer to oven roast). Turn over the thighs and brown the under side as well.

When it comes to cacciatore, the basic recipe (tomatoes, chicken stock, dried herbs and dried plums) is always the best; however, you can add whatever you like to the mix (red or green pepper, onion, black olives)... except for broccoli. Certainly, whether you roast in the oven or simmer in the skillet, make sure you have fresh whole tomatoes to add or quality canned stewed tomatoes.

Turn down the heat to med. (oven to 325). Add to the skillet or baking dish, the tomatoes, chicken stock and herbs: rosemary, oregano and mint along with garlic powder and red pepper flakes for zing but not necessary.  Cover and simmer for 40 min (oven time too) while you prepare a side.

Use a wide egg noodle pasta, or linguine or even mashed potatoes as your side. Once the pasta is tender, drain, rinse and then ladle onto a low lipped serving plater. Top with the chicken cacciatore.

~ Tutti a Tavola!

Fresh Dried Herbs ~ Made at Home!

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. In fact, 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 12-24 hours or less, they are completely dry and ready to use as a frugal flavor enhancer. 

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 24-48 hours. It is possible to quicken the process. Turn the oven to 350 and when it has reached that temperature, turn it off and place the herbs inside. In no time at all, they will dry.

I prefer a slow dry than a quick fast dry as the leaves don't brown; thus, retaining their color better.

In a variety of combinations, these herbs are great for any meat, fish, vegetable or pasta dish. The next best thing is that your kitchen will smell like a brainy gourmet is at work.

*Rosemary is known for its health benefits... its even an aromatherapy for the brain!

Swiss Steak ~ Meat and Potatoes...

Is Swiss steak from Switzerland? Well, particular information could not be found if it is or is not. But, if you type in Swiss steak on the internet just about everybody and their brother has a recipe for it. Most make it like mom or grandma used to.

You will need either top sirloin steak or a nice round steak. Marinate the meat in balsamic vinegar, garlic powder and meat tenderizer (tsp of each front and back) for about 1 hour prior to cooking.

When you are ready to start cooking, chop one onion and saute in olive oil until brown, push the onion to the side and add your meat (cut into med. size medallions). Brown the meat pieces on both sides and then cover with 1/4 cup of beef bouillon. Let is simmer for 8 min on low heat. Lastly, add 1 small can of tomato paste adding water to dilute the paste.

Make sure to add the water slowly, judging the consistency in terms of thickness for the gravy you prefer. Toss in a pinch of salt along with some dried herbs: rosemary, mint, oregano and sage and simmer for 1 hour on low heat.

In the meantime, peel and boil as many potatoes as you will need to feed the family/guests. As for aside, sauteed mushrooms with asparagus.

~ Tutti a Tavola!

Sugar is still the Culprit!

Though often said, its worthy repeating... Sugar is still the Culprit.

Many food blogs promote recipes that have added sugar in the recipe. They add sugar directly, and or they add sugared foods: even canned soups have unwanted sugars. One should also be aware of salad toppings and dressings that are sugary including some versions of Italian house dressings.

The Brainy Gourmet has always advocated using the natural flavor in food to create that desired taste of balanced sweet and savory. So, if you like your food sweeter than savory, use the natural sweetness in vegetables; without adding sugar!

Did you know that potatoes are a starchy type of vegetable, they contain starch carbohydrates. Yes, they have a high glycemic index but they don't spike as a direct sugar and or high sugar vegetables like sweet potatoes; hence the prefix name 'sweet'. Potatoes are a starch and as such eventually convert into glucose and that means that the burn of such sugar in potatoes actually uses sugar to burn in the digestion process. So, that is a good process.

Again, potatoes also have naturally occurring sugar, but it converts to glucose in a different manner than does pasta, or cake, candy and pie or even carrots and bananas. A medium-sized, 4-ounce potato has about 2 grams of natural sugar, a type of simple carbohydrate. Your system uses glucose to fuel every cell, so having carbohydrates in your diet is important.

That is why, there is nothing wrong with good ole meat and potatoes for dinner!

There's no added sugar there.

Cooking and Cleaning with Lemons ~ Citrus Limon!

Lemons were first cultivated in Europe around Genoa Italy in the mid-fifteenth century. The lemon is a yellow citrus fruit with a juicy acidic pulp, a sour flavor, a white inner pith, and an aromatic rid. Lemons appear to have been used originally for their antiseptic properties and as ornamental trees.

Today, lemons are considered on of the most important ingredients in many cuisines. A squeeze of fresh lemon juice on just about anything is an excellent salt substitute.

The lemon also has plenty of kitchen uses as an all purpose cleaner, deodorizer, vegetable wash, dish-washing and laundry boost, stain remover and not to mention pot scrubber, t-shirt whitener and fabric softener. There are also numerous personal uses: sore throat soother, bad breath fighter, hair highlighter, constipation combatant, age spot antidote, nail brighter and chewing gum remover.

So, if you are serving fish and like a squeeze of lemon, remember all the other uses and recipes like chicken picata that have lemon as an essential ingredient. And, a slice on a cup of tea or glass of ice tea is invigorating to say the least!

Fresh Caught Atlantic Salmon!

Oven roasted potatoes and wild caught salmon fillets for dinner... to begin, prior to searing your fillets, turn on the oven to 375. Wash and quarter yellow gold potatoes to be roasted in the oven, doused with olive oil and dried herbs. A squeeze of fresh lemon juice is a great substitute for salt. Roast as many potatoes as you need for about 45-50 min. As the end of that time approaches, take a skillet and on high heat sear the fillets in olive oil and spices: garlic powder, red pepper flakes and some lemon or lime juice.

 ... food like art

Once seared to blackened, you can turn down the heat and add 2 pats of butter and let simmer while you prepare the asparagus.Wash and cut the asparagus, remove the salmon and in that same skillet add the spears also to be blackened. The potatoes should be finishing up, ladle onto a serving plate, lay on the salmon fillets.

~ Tutti a Tavola!