tag:blogger.com,1999:blog-42131208623618331802024-03-13T11:49:54.220-07:00Brainy Guy Fooddr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-4213120862361833180.post-82942352287252748252017-04-19T16:39:00.002-07:002017-04-19T16:43:36.366-07:00Another Salmon Day at the Lake House!I've always wanted a lake house. Even when you can't have what you want, you can make the most of what you have....<br />
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My last post was about salmon and today as well. This time, paired with a gorgeous slice of prime rib and blackened asparagus which I happened to love. For me, the key to this extraordinary meal is the combination of these three topped with clarified butter which simply means... melted butter served hot but not boiling hot.<br />
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Its a real treat, a made at home kind of surf and turf. The prime rib was left over from Sunday, the salmon fresh caught of course... told to me by the fish monger and the asparagus from the open air market but when my harvest comes in it will be from the garden in the backyard.<br />
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I always sear the salmon in olive oil and some herbs: rosemary, mint and oregano. Also, a little garlic powder and sea salt. The rib was simple heated in the skillet after the asparagus ~ Amazingly delicious! In fact, so good I almost ate every bit before capturing a photo to share with you.<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-60075372624000520112017-04-06T09:21:00.003-07:002017-04-06T09:23:20.493-07:00Ah!!! Fresh Caught Salmon...<a href="https://3.bp.blogspot.com/-WAJJjXggU7A/WNr5lubU1rI/AAAAAAAAHPo/E7pAcE_Qxz49MxE0mdMlZ9fPYfhHLIXYACEw/s1600/salmon-and-wine.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" src="https://3.bp.blogspot.com/-WAJJjXggU7A/WNr5lubU1rI/AAAAAAAAHPo/E7pAcE_Qxz49MxE0mdMlZ9fPYfhHLIXYACEw/s320/salmon-and-wine.jpg" width="320" /></a><br />
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I love fresh caught Atlantic salmon. Therefore, if you are like me then you
will definitely need to buy two good sized fillets. Unless you are feeding the
family, then you may want to buy an entire side as in slab. To begin, let your fillets or slab rest in a drizzle of lemon juice while you prepare to roast as many
rustic cut potatoes as you need in the oven on 375. Use a cookie sheet
drizzled with olive oil, garlic powder and rosemary. Top the potatoes
with Himalayan pink salt (or any kosher salt or sea salt) and bake for
35 -45 min.<br />
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As the end of that time approaches, sear on high heat the
fillets in olive oil and spices: garlic powder, red pepper flakes,
Himalayan pink salt and black pepper. Once seared to
just slightly blackened, you can turn down the heat and add 2 pats of butter and let
simmer while you prepare the asparagus which should be washed and cut into spears. Gently push aside the salmon and add the
spears to simmer at first and then upon removing the fillets, blackened the spears. The potatoes should be finishing up, ladle onto a serving plate,
lay on the salmon fillets. Take a quick minute now to blacken the
asparagus. <br />
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one heck of a dinner if I do say so myself...dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-83014298812313982972017-02-22T08:32:00.001-08:002017-02-22T08:32:13.648-08:00Still a 'Sammy' Kind of Guy!Tonight's dish, Italian sausage sandwich
with left over spaghetti bolognese. Since, I am a 'sammy' kind of
guy... which is south-side for sandwich. And, I can of course make a pretty good sandwich.<br />
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I
prefer to buy Italian sausage in bulk which means not in the casing. It
cooks faster and still remains juicy. Get some olive oil going in a
skillet, pat out your sausage in an oblong shape and lay in the patties
when the oil starts to sizzle. Sprinkle on some dried herb seasoning and
let em cook. Once browned on both sides, cover and simmer for 10 min.
on low heat.<br />
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Prepare bread or sandwich rolls by toasting in the oven or
toaster oven. Have some mozzarella cheese ready to melt on the patties
once they are cooked through. As the rolls come out of the toaster,
press them down into the juices in the skillet where the patties still
simmer. Then, turn off the heat, make a sandwich and get happy. Oh, and
lastly, microwave the left over spaghetti.<br />
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<i>~ Tutti a Tavola!</i><br />
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<i>and don't forget the Giardiniera relish </i>dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-58562903074046334532017-02-13T13:08:00.001-08:002017-02-13T13:12:01.766-08:00A Meat and Potatoes Man I am!But... if you aren't into meat then you will still enjoy the potato side dish. One of my favorites...<br />
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Just wash and peel (or not) as many potatoes and 'white' parsnips as you think you will need, julienne cut them and then toss into a glass baking dish, drizzle with olive oil and sprinkle dried herbs. I like to put a few chunks of bacon or ham in but you don't have to. Preheat your oven to 425 and pop in the dish covered. After 20-25 min. reduce the heat to 375, uncover and bake until tender and crispy brown. Serve topped with a generous shake of fresh grated Parmesan cheese.<br />
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~ BTW, white parsnips have an awesome nutty flavordr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-76452032281809029842017-02-07T17:09:00.000-08:002017-02-07T17:09:07.466-08:00The Monte Cristo ~ A Brainy Guy's Gourmet Sandwich!I discovered that most bread has a short shelf life. And, I discovered that you can make a
quick gourmet meal using up that one or two day old bread - The Monte Cristo Sandwich!<br />
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If you haven't heard of the Monte Cristo, then you are being introduced.
The traditional Monte Cristo is a ham or turkey sandwich that is
battered and fried. For a light crispy batter, add 12 ounces of beer, 1
cup club soda water and 1 tbs baking powder to 1 cup cornstarch and 2
cups flour. <br />
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Make your sandwich like you would normally (plenty of meat and
cheese)... though, do not put fresh tomato or greens on at this point
since you will be frying in hot oil. In a large skillet, heat your
cooking oil (1inch deep). Batter up your sandwiches, and fry, turning
then over to get both sides. Once brown on both sides, transfer the
sandwiches to a warm oven and keep going til you have as many as you
need. <br />
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These little lovelies are a brainy guy's
gourmet. I suggest staking them on a plate and drizzling both savory and
sweet oils/dressings (Smoky Hot Raspberry Chipotle) over the top and
around the plate edges, toss on a sprig of
fresh green. Or, put out a small dish of creamy garlic sauce for
dipping.<br />
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Amazing as in Awesome ~ Exceptionnelle!<br />
<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-26251246438103879272017-02-02T08:02:00.002-08:002017-02-02T08:02:59.417-08:00Pierogi and Smoked Sausages!Guys let me tell you that if you ever have to cook for yourself, the
simplest and most delicious hearty guy food is a plate of pierogi and smoked sausages. All you have to do is boil some water for the pierogi.
The sausages, (bought fully cooked from your favorite Polish deli) just
need to be warmed in the microwave. There is no need to fry them as you
will lose flavor and juices from the meat.<br />
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10-12 Pierogi need about 8 min. in a rolling boil, water salted to taste.<br />
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Sour cream and bacon bits on the side are a must...<br />
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Enjoy! I sure did, and...a nice glass of<br />
beet root juice to cleanse; my after dinner drink!<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-12597556293511701732017-01-24T10:06:00.001-08:002017-01-24T10:07:20.283-08:00Brainy Guy Food for Wintery Weekend Get Togethers!Cajun food is spicy and hot. You just can't go wrong with jambalaya
because its just so creative; and boudin sausage which is just so yummy.
The boudin, I buy in a ready to cook and eat state. The jambalaya I buy
all ingredients separately if I don't have on hand. As I said,
jambalaya is what you make it - creative.<br />
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Get the boudin sausage
going in one skillet and in the other - the basic for any creative
jambalaya. I like it juicy and so I advise you to cook your meats (using
either pork butt, pork stew meat or even beef/lamb ground and used as
meatballs, and even some roasted chicken and or turkey breasts) first
and then add water and your seasonings which you can buy prepared or use
your own combination... and that I do.<br />
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First, brown your meat in some
olive oil and chopped garlic and onion. Then add 1/4 cup of whatever
stock you have on hand. Now, since I like my jambalaya spicy, I put in
lots of red pepper flakes, garlic powder, onion powder, black pepper,
paprika and dried herb seasonings * rosemary, oregano and basil. Simmer
all this on the stove til your meats are tender. When nearing the
finish, put in as much fresh (out of shell and de-veined) shrimp as you
like. <br />
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Rice is always cooked on the side til tender and
never added to the jambalaya. Pour out onto larger serving platter and
top with your jambalaya. Toss on some fresh chopped green or dried
parsley and Ahhh eee! The hot sauce is of course the ultimate dressing... make sure its good and hot!<br />
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The boudin can be set out as a side dish... why not.<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-54782933153940572972017-01-18T09:28:00.001-08:002017-01-18T09:28:10.839-08:00Why I Love Farfalle!Guys like juicy food and why not juicy pasta. This recipe is the
juiciest by far. I love the farfalle pasta. Why? Because, the juice
stays in the crevices. Take one pound of ground pork and one pound of
ground breakfast sausage. I buy it at the meat counter, freshly mixed,
not packaged in a tube. Mix these meats, save 1 pound for another meal.
Take the mixed one pound and set aside while you chop a whole onion and
chop as well as one large clove of garlic.<br />
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In a
covered skillet, drizzle in 3 tbs of olive oil, turn the flame to med.
and add your onion and garlic. Saute til edges are brown. Add your
ground meat ~ 1 pound of the mixture saving the other pound. I also had a
few slices of left over bacon that I diced and added. My wife's nonna would do
that, whatever was leftover and she thought could be added so as not to
waste, she just put it in. Stir, breaking up the ground meat. Now add
your can of roasted diced tomatoes and stir, cover and simmer for 20
min. If you like it extra juicy, you may want to add another can of
tomatoes. And, don't forget any amount of dried herb seasoning
*rosemary, mint, oregano or basil.<br />
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Boil water for the
pasta. Once it rolls, add the farfalle, stirring occasionally. Once it
is tender, drain and pour onto to large platter, pour your juicy sauce
on top, grate some parmesan and yowsa!... which only means Mmmm Whew! <br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-36462864789544560812017-01-15T10:20:00.001-08:002017-01-15T10:22:06.096-08:00Sunday Brunch on the Terrace~ Brie and Rasberry Jam!<div class="separator" style="clear: both; text-align: center;">
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Incredibly impressive and yet so brainy and frugal...<br />
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All you need is one cylinder of refrigerated croissant dough and two Brie rounds. This will feed 2-4 people; four if you serve them in halves. Otherwise, plan on one whole Brie per person; and thus, if serving 4 you will need two dough cylinders and 4 Brie rounds. <br />
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Heat the oven to 425. Open the cylinder and containers of Brie. Wrap each Brie round with dough slices and place on a pizza pan with foil. <br />
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Bake for 25 min or until Brie rounds are brown and crusty.<br />
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Serve with toast and jam!<br />
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<i>~ Tutti a Tavola</i>dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-2074680351621168182017-01-12T08:38:00.002-08:002017-01-12T08:38:42.552-08:00Focaccia Bread the Brainy Way!What? Yes, focaccia bread can be made in a very quick and brainy way. How? Using pizza dough, that's how. You can either make the dough homemade or buy pre-made in the frozen section at the supermarket. Opting for the pre-made, just thaw it out and plop it down on a greased baking sheet. Let it rise if the directions call for prior to baking. After it has risen, top with half a package of onion soup mix, drizzle with olive oil and fresh dried herbs.<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-77306148724301700582016-12-01T12:30:00.002-08:002016-12-01T12:31:12.636-08:00Meat and Potatoes ~ Satisfy!Swiss Steak with mashed potatoes satisfies a meat and potato man like myself. For this dish, I like to use good quality round steak with little marbling as possible. Prior to cooking, marinate with olive oil, a dash of balsamic vinegar and a several sprinkles of meat tenderizer. When you are ready to cook, get out a large stove top pot with lid. Then cut your round steak into about palm sized pieces. Pour some olive oil in your pot and set on med heat. Toss in one whole chopped onion, saute until browned. Lay in your steak, brown on both sides.<br />
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Next, pour over the steak 1 and 1/2 cup of beef stock and add 1 small can of Red Gold tomato paste. This amount of liquid and paste provides a thick gravy. Cover and simmer on the stove for about 45-50 min on low heat. In the meantime, boil potatoes to mash. If you like, prepare a green veggie side or salad. And... Bob's your uncle or maybe he is not; just a saying I remember hearing from my aunt who was a great meat and potato cook in her own right.<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-49377821921758385882016-04-22T08:18:00.003-07:002016-04-22T08:19:18.669-07:00A Hearty Sandwich is always the Best Guy Meal!Today, thought I would a skillet grilled chicken, bacon and Asiago cheese sandwich on toasted ciabatta bread. Its simple, hearty and so so tasty.<br />
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Begin by searing chicken breasts (halved horizontally) on high heat in a little olive oil and coconut oil along with garlic powder, red pepper flakes, black pepper, salt and dried herbs: rosemary, basil and oregano. Once seared, cover and let simmer for 6-8 min on med. heat. Toast your ciabatta bread, both sides. Set out your desired condiments: mayo, or sriracha sauce, giardiniera relish, or whatever you prefer on your grilled sandwich. You can change up the cheese and use a slice of buffalo mozzarella with fresh red tomato.<br />
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After the 8 min. remove chicken breasts and set aside. Top with a few shaved slices of Asiago cheese. In the same skillet, cook your bacon. For this sandwich, I like to use a maple cured bacon.Why? Because, there is an added sweetness that just goes right with the hot condiments.<br />
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Put it all together and Dig in!<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-12312579682172375322016-02-26T07:57:00.001-08:002016-02-26T07:57:10.646-08:00Cookin with the Grandkids!Every guy is a kid inside and what better way to celebrate being a kid 'again' than cooking with the grand-kids. They like what I like ...burgers with mac and cheese. And, I mean mac and cheese on the burger. To make this kid and 'weight watcher' as in grandpa friendly, use good quality ground turkey for the burger meat. I like to simmer mine with dried herbs so that a tasty au jus develops; which of course, makes for a great dipping sauce.<br />
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Cook your pasta, drain when tender add a dollop of butter and then 1/4 cup of heavy cream along with 1/2 cup sour cream and as much grated cheddar as you possibly can, stir. When the burgers are done, serve on toasted rolls. Let everyone seated at the table put on their own amount of mac and cheese to top their burger. Kids also like to have their own dipping cup with au jus. So.. to each his/her own.<br />
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Enjoy! dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-64063036985500990682016-02-02T08:06:00.002-08:002017-02-02T08:03:21.308-08:00Pierogi and Smoked Sausage!Guys let me tell you that if you ever have to cook for yourself, the simplest and most delicious hearty guy food is a plate of pierogi and smoked sausages. All you have to do is boil some water for the pierogi. The sausages, (bought fully cooked from your favorite Polish deli) just need to be warmed in the microwave. There is no need to fry them as you will lose flavor and juices from the meat.<br />
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10-12 Pierogi need about 8 min. in a rolling boil, water salted to taste.<br />
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Sour cream and bacon bits on the side are a must...<br />
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Enjoy! I sure did, and...a nice glass of<br />
beet root juice to cleanse; my after dinner drink!<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-49602640516288714772016-01-27T10:53:00.001-08:002016-01-27T10:53:28.621-08:00Its Been Awhile... but Iam a Busy GuyJust getting over the holidays. Too much good food to mention. But, thought I would start the new year right by providing a list of food to pair with beer. I just figured it would be good to get the juices flowing since Spring is two months away... well a bit a head of myself but I can hardly wait.<br />
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1- Cheese, right go figure... you thought cheese only went with wine. A sharp acidic cheese is served best with an acidic beer such as Belgian Gueuze *as recommended. Me personally, I would go with a sharp cheddar and Pale ale.<br />
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2- Shellfish needs a spicy beer in my opinion. I would go with a microbrew with a citrus perk something like a Summer Shandy.<br />
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3- Smoked foods or fish need a semi-dry hearty ale preferably on tap. Unless, we are talking smoked and sweet barbecued foods then a more salty Pilsner to counter the sweetness of the barbecue sauce.<br />
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4-Fish needs only a clean Pilsner or golden lager by its side.<br />
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5- White meats go well with Pilsners too or try a nutty beer like a Black Walnut to boast about.<br />
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6- Beef needs a dark red beer with a hearty reserve as it leaves the palette.<br />
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7- Pizza, well anything on tap is alright with me... after all we talking pizza.<br />
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8- Desert, only a raspberry or pear infused malt will do.<br />
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9- Chocolate, any good stouts and or just a Guinness! <br />
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10- Biscuits/cookies or a candy bar, I can only think of a dark ale with a creamy prune flavor. <br />
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*The list provided here contains some recommendations by Beverly Carnahan.dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-18071153876523360842015-10-30T17:16:00.002-07:002017-02-22T08:30:35.734-08:00Italian Sausage Sandwich~ I am baaaaack... wasn't that used in a movieTonight's dish, Italian sausage sandwich
with left over spaghetti bolognese. Since, I am a 'sammy' kind of
guy... I can of course make a pretty good sandwich.<br />
<br />
I
prefer to buy Italian sausage in bulk which means not in the casing. It
cooks faster and still remains juicy. Get some olive oil going in a
skillet, pat out your sausage in an oblong shape and lay in the patties
when the oil starts to sizzle. Sprinkle on some dried herb seasoning and
let em cook. Once browned on both sides, cover and simmer for 10 min.
on low heat. Prepare bread or sandwich rolls by toasting in the oven or
toaster oven. Have some mozzarella cheese ready to melt on the patties
once they are cooked through. As the rolls come out of the toaster,
press them down into the juices in the skillet where the patties still
simmer. Then, turn off the heat, make a sandwich and get happy. Oh, and
lastly, microwave the left over spaghetti.<br />
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<i>~ Tutti a Tavola!</i><br />
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<i>and don't forget the Giardiniera relish </i>dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-69878113365791269352015-09-30T08:44:00.001-07:002015-09-30T08:45:38.980-07:00Brainy Guys Love Buckwheat ~ Why?I was first
introduced to buckwheat by my wife the Brainy Gourmet who spent years on the steppes of Eastern Europe where it is
cultivated. The fields are like a bride's bouquet when in bloom and afire
when its the harvest.<br />
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<a href="http://4.bp.blogspot.com/--6ZeOEO9MPY/VgwCZKLU5qI/AAAAAAAADlo/LyGjQ3UINlA/s1600/buckwheat%2Bgroats.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/--6ZeOEO9MPY/VgwCZKLU5qI/AAAAAAAADlo/LyGjQ3UINlA/s320/buckwheat%2Bgroats.jpg" width="320" /></a>Buckwheat
is energizing and nutritious, buckwheat is available throughout the
year
and can be served as an alternative to rice or made into porridge.
While many people think that buckwheat is a cereal grain, it is
actually a fruit seed that is related to rhubarb and sorrel making it a
suitable substitute for grains for people who are sensitive to wheat or
other grains that contain protein gluten. Buckwheat flowers are very
fragrant and are attractive to bees that use them to produce a special,
strongly flavored, dark honey.<br />
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<br />
Diets that contain buckwheat have been linked to lowered risk of
developing high cholesterol and high blood pressure. The Yi people of
China consume a diet high in buckwheat (100 grams per day, about 3.5
ounces). When researchers tested blood lipids of 805 Yi Chinese, they
found that buckwheat intake was associated with lower total serum
cholesterol, lower low-density lipoprotein cholesterol (LDL, the form
linked to cardiovascular disease), and a high ratio of HDL
(health-promoting cholesterol) to total cholesterol.<br />
<br />
Buckwheat's beneficial effects are due in part to its rich supply of flavonoids, particularly <i>rutin</i>.
Flavonoids are phytonutrients that protect against disease by extending
the action of vitamin C and acting as antioxidants.<br />
Buckwheat's
lipid-lowering activity is largely due to rutin and other flavonoid
compounds. These compounds help maintain blood flow, keep platelets from
clotting excessively (platelets are compounds in blood that, when
triggered, clump together, thus preventing excessive blood loss, and
protect LDL from free radical oxidation into potentially harmful
cholesterol oxides. All these actions help to protect against heart
disease.<br />
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So, guys... load up on the Buckwheat. It makes me feel - robust!<br />
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~ Source - http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-83508256192822533112015-09-09T11:35:00.003-07:002015-09-09T11:35:43.513-07:00Brainy Guys Love Gazpacho!<h4>
Gazpacho!</h4>
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I did not know that gazpacho was actually Spanish and I think pretty much resembles salsa.<br />
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Here is an excerpt from an expert ~ <em>"Gazpacho" is cool, refreshing and flavorful start to a meal on a hot
summer day. This soup is eaten often in the southern part of Spain
called Andalusia, the region from which is originates. Eat gazpacho from
a soup bowl, or drink it from a glass. Either way, it is tasty,
refreshing and very healthy, since it is made from nothing but fresh
vegetables and a bit of oil and vinegar. During the hot weather, do what
the Spaniards do - Make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.</em><br />
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I like the last part, keep it in a glass pitcher for whenever you need a cool drink, and the best part... its pretty much a health food. Follow the recipe which can be done in a blender on coarse setting for soup and liquid if you want smoothie.<br />
<ul class="content ingredients-list">
<li itemprop="ingredients">3 lb. ripe tomatoes, peeled, seeded - coarsely chopped</li>
<li itemprop="ingredients">2 green or red peppers, seeded- coarsely chopped</li>
<li itemprop="ingredients">1 small red or white onion - coarsely chopped</li>
<li itemprop="ingredients">Washed and chopped fresh green (curly) parsley </li>
<li itemprop="ingredients">3 tablespoons red wine vinegar or balsamic </li>
<li itemprop="ingredients">6 tablespoons extra virgin olive oil</li>
<li itemprop="ingredients"> 3 cloves of garlic - minced</li>
<li itemprop="ingredients"> 1 squeeze of fresh lime juice </li>
<li itemprop="ingredients">salt to taste </li>
</ul>
*Try it topped with croutons or as a side any toasted bread.<br />
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Source ~ http://spanishfood.about.com/od/soupssalads/r/gazpacho.htmdr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-54738386100079091672015-08-27T12:14:00.001-07:002015-08-27T12:14:21.364-07:00Zucchini From the Garden<a href="http://4.bp.blogspot.com/-MyhKrnN-jA0/Vd9dge27eZI/AAAAAAAADW4/3C0y_lUedhc/s1600/zucchnin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-MyhKrnN-jA0/Vd9dge27eZI/AAAAAAAADW4/3C0y_lUedhc/s320/zucchnin.jpg" width="251" /></a>Hi there, its been a while but other duties call. As you know, I am all about fresh veggies, right??? Well, most of the time. Today, since we have an abundance of zucchini from the garden what better to do than get the deep fryer going.<br />
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Flowerettes<br />
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How do I do that? Well, its easy. Hot oil, egg whites, beer or club soda, flour and zucchini ~ Voila!<br />
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Mix your flour and beer (stiffly beaten whites for crispiness) and salt. Heat the oil and get fryin.<br />
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dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-10856598862070494572015-07-29T08:54:00.000-07:002015-07-29T12:34:52.543-07:00You want gravy on that?Its been awhile since I blogged you, but hey cooking and eating takes time. So, I have been busy doing both and given the later, it takes time to digest; especially, if we are talking gravy. Just back from a trip down south and gravy doesn't get any better than southern white gravy made on bacon or some kind of pork grease.<br />
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What is or can be a surprise for most northerners is that gravy gets put on just about everything. I guess its like the French who put 'sauce' on everything. For instance, I was in a nice local restaurant with my wife and mother. The waitress came round to take our orders and and we ordered. My wife wanted the grilled fish with mashed potatoes and coleslaw and of course the waitress said "Now you want gravy on that" and my wife said, "No thanks". The waitress looked at her and said, "Are you sure you don't want gravy on that". My wife said "No thanks" a second time. The waitress looked at her as if she were from a different planet.<br />
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Now, for myself and my mom, we integrated. I had chicken fried steak with gravy and my mom had pork tenderloin with gravy. My wife is a great cook, in fact she is the brainy gourmet in my book. She loves fish and likes mashed potatoes with butter or sour cream. In her brainy head, gravy, especially the kind served down south, is what she would put on biscuits in the morning but not on grilled fish with mashed potatoes.<br />
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When we looked about around the restaurant, just about everyone had gravy. So, my wife was feeling a bit left out. I ended up giving her a taste of my gravy so that she could feel part of the culture. She said, "best on biscuits". I agreed to keep the harmony between us.<br />
<br />
But hey... when in Rome do as the Romans and I love gravy. I could put gravy on just about everything.<br />
So, I ordered a blackberry cobbler for desert and asked for gravy and guess what ... the waitress looked at me and said, "Don't think you want to do that." LOL<br />
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just keep it comin...<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-45518970721189744062015-06-04T10:30:00.000-07:002015-06-04T10:34:51.317-07:00Chocoate is for Brainy GuysI love chocolate; especially dark chocolate. I think that it is good for anyone's well being ... cause what I eat, I consider good for my being. The Mayans used it in a variety of ways and for various reasons and as a kind of 'treasure'. <br />
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Here's a bit of chocolate history. Chocolate was considered ‘food of the gods’. It is believed that cacao
originated in the Amazon Orinoco Basin more than 4,000 years ago, but was used
primarily for the sweet pulp that surrounds the beans inside of the pod.
It was most likely spread through Central America from Ecuador by humans
along coastal trade routes. By 1800 BCE, Theobroma cacao had spread into
the Soconusco region of Guatemala and the Pacific coastal plain of Chiapas,
Mexico. It was here that cacao is believed to have been first domesticated and
used for its beans.<br />
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The Barra people – the first pottery-using culture of Mesoamerica – are
believed to be the first to process chocolate and consume it in a
drink. From here, cacao spread north to the Olmec people of the Mexican
Gulf Coast and then to the Mayan civilizations in the Yucatán Peninsula between
600 and 400 BCE. <br />
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The earliest evidence of Mayan chocolate usage was found at Colhá in
Northern Belize around 600 BCE. It was most commonly used in several different
drinks and gruels, the most common being a frothy beverage that was served to
royals and newly married couples. Chocolate had an extremely important place in
the religious, spiritual and cultural life of the Mayan people and is depicted
on vases, murals and other pieces of art. It was used as a gift to the deities,
presented at royal burials to ensure comfort in the afterlife and even used as
currency.<br />
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Chocolate’s importance in the Aztec empire is clearly documented and traceable
through history. When the Aztecs took control of the Soconusco region, cacao
was regularly brought back to Tenochtitlan as a tribute payment on the backs of
traders. Each trader’s pack would traditionally contain 24,000 beans. It
was noted by the 16th century writer Francisco Cervantes de Salazar that at one
point, in one of the Emperor of Tenochtitlan’s many warehouses of cocoa beans,
9.6 million beans were being stored!<br />
The Aztec way of making chocolate was very similar to that of the Mayans;
both cultures made a frothy drink from the dark beans, with the only real
difference being that the Aztec beverage was consumed cool rather than
hot. The drink was created by first toasting the beans on a clay comal
(griddle) over an open fire, then laboriously grinding the beans on a stone
metate until a stream of liquid chocolate trickled off the metate’s edge and
into an earthen bowl.<br />
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<a href="https://4.bp.blogspot.com/-ortnASf6BbY/VXCKGoeL7yI/AAAAAAAACwc/RWre43YR3lU/s1600/pounding%2Bcacoa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ortnASf6BbY/VXCKGoeL7yI/AAAAAAAACwc/RWre43YR3lU/s1600/pounding%2Bcacoa.jpg" /></a>Water was then added to create a coarse texture, as well
as flavorings such as honey, dried flowers, vanilla, chili, allspice or finely
ground corn. In order to achieve the froth on top of the beverage, it was
poured from one bowl to another bowl repeatedly until thick foam formed on the
top.<br />
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When I was in Europe, I discovered how to drink chocolate. They even offered Tabasco on the table to spike it. Let me tell you that it was a wonderful experience. You also got a cinnamon stick to stir it. </div>
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*Source~ http://www.wilburchocolate.com/chocolatelore/history/</div>
dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-27611202576432322682015-05-19T08:28:00.001-07:002015-05-19T08:28:19.813-07:00Meat Jerky is Making Comeback<div class="copy-paste-block">
I am happy to announce a reawakening in meat jerky; most people eat as 'beef jerky'. There was a period not long ago well about the time the Paleo diet came out that people were making their own meat jerky which is basically dried shavings of meat to be used as an energy snack. Somehow, that died down and got replaced by a increase 'spike' in smoothies (something I have never made or drank and never will) and raw vegetables (ditto) as the way forward in snack food. <br />
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We are still being told that carbs and sugar are the real enemy and that whole foods are increasingly favored over processed which should be a no brainer for most of us. But, maybe not. That is why so many of us are scrambling to figure out how to replace our reliable protein
bar with a portable meal boasting a few less ingredients. Thankfully, in an effort to help simplify our life, and reclaim a snack choice
that was long ago hijacked by a snappy tag line (you know who you are,
Slim); therefore, I’ve taken the liberty of sharing this article (see link below) that identifies a variety of jerkies you can buy that
fit today’s health needs and wants.<br />
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I also strongly suggest that you try making your own. Native people have been making this kind of snack for a lot longer and some even mix in dried fruit 'berries'; the end product was/is called pemmican a concentrated mixture of fat and protein. The word comes from the Cree word <i>pimîhkân</i>, which itself is derived from the word <i>pimî</i>, "fat, grease".<br />
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The meat and fruit ingredients used were usually whatever was available; the meat was often bison, moose, elk or deer. Fruits such as cranberries, currants and blueberries for example were added but usually the addition of berries was almost exclusively for ceremonial and wedding pemmican.<br />
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I like mine full of fat, the kind that dribbles down your chin when you take a bit. You might be wondering if I worry about eating fat as this has been recognized as the evil ingredient in our diet. My response is - No!<br />
Sugar and processed foods are the evil ingredients. Ask any Native American what has happened to their health since they started eating what 'we' non-native Americans eat.<br />
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<a href="http://2.bp.blogspot.com/-FZwZcES7ypU/VVtV8t9A6GI/AAAAAAAACp0/teMD-9NSAdo/s1600/venison%2Bjerky.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FZwZcES7ypU/VVtV8t9A6GI/AAAAAAAACp0/teMD-9NSAdo/s1600/venison%2Bjerky.jpg" /></a><br />
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<span>* Read more at http://www.grindtv.com/fitness/jerky-is-making-a-clean-eating-snack-comeback/#qtv4zp1hFKkulJCo.99</span></div>
dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-67607711368296710972015-05-07T08:39:00.000-07:002015-05-07T08:45:41.455-07:00Happy Mother's DayMother's Day is this Sunday and if you haven't planned dinner, then you better get going. My mom likes to eat out. I think its the atmosphere that she likes.... being in public, socializing. That's ok. We eat at home most of the time and I don't mind gettin out either. Since, we will be at our favorite local restaurant, the choice on the menu is up to her. <br />
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Just to let you know in advance come Father's Day, I am grillin out and its beef brisket and trout.<br />
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* for an appetizer ~ Tomato Basil Bruschetta<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-79408335037810943412015-05-04T11:30:00.002-07:002015-05-04T14:18:24.106-07:00The SandwichMost everybody knows that John Montagu is accredited as being the Earl of Sandwich. Even so, as for him creating it, not likely. He may have 'labeled it or coined the phrase' and may even have made adaptations like most people do when they create their very own as in what they think is the greatest as in biggest and tastiest sandwich of all time. But, that is about all. I'd say anything else is just a 'sandwich' story.<br />
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What I can tell you being a history buff is that putting meat between hunks of bread or rolls is not new. Its thinking on your feet food 'traveling food' and just about every culture that bakes bread and eats meat has a 'sandwich' on their list of favorite foods.<br />
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Basically, it is traveling food. It makes sense to eat a sandwich when you are traveling or commuting. The world of work makes demands on us. So, taking and eating a sandwich to/at work is convenient as in time saving and frugal. It can be wrapped up and put in a bag or a lunch box. Whether you make it yourself or order it, the sandwich is a main stay and here to stay. <br />
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Here are some of my favorites:<br />
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Hot and Spicy Gooey Veal Burger on Crusty Organic Rosemary Bread<br />
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Roast Beef Grilled Cheese<br />
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<a href="http://3.bp.blogspot.com/-4OwlZ_vHa7E/VUe6UVS-EqI/AAAAAAAACgs/r6rNzoZMcv8/s1600/monti%2Bcristo%2Bmanwhich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4OwlZ_vHa7E/VUe6UVS-EqI/AAAAAAAACgs/r6rNzoZMcv8/s1600/monti%2Bcristo%2Bmanwhich.jpg" /></a></div>
Monty Cristo with Ham<br />
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Italian Sub!dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0tag:blogger.com,1999:blog-4213120862361833180.post-33364529114795606622015-04-29T07:57:00.001-07:002015-04-29T08:04:41.224-07:00Happy Days ~ French Fries<a href="http://4.bp.blogspot.com/-JdV2riUKs4c/VUDvyYsyXqI/AAAAAAAACc4/p1KgWoNQtpw/s1600/McD%2BFries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JdV2riUKs4c/VUDvyYsyXqI/AAAAAAAACc4/p1KgWoNQtpw/s1600/McD%2BFries.jpg" /></a>What guy or gal does not love french fries. For sure the best way to eat potatoes and other veggies. I come from the generation when Happy Meals were at the top of any kids food hierarchy. I still say that McD fries are among the best.<br />
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Then as I grew into my teens, cheesy fries baked with cheddar cheese and topped with bacon crispy crumbs. <br />
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Now, that I am older, I am trying new ways to eat and enjoy french fries. Here are some that will capture your taste buds - from the top: Rutabaga, plantains, and zucchini.<br />
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and of course, a batch of homemade is always comfort food<br />
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almost forgot... a batch of butternut for my sweetie, my one and only brainy gourmet<br />
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<br />dr.efgallionhttp://www.blogger.com/profile/17279675053004004659noreply@blogger.com0