Elote Grilled Riblets

What’s Cooking in Gail’s Kitchen? Food is Art: Elote Grilled Riblets! Here’s a novel idea for grilling corn. It offers great outdoor flavor while providing a nice source of vitamins and fiber while feeding healthy gut bacteria. Did you also know grilled corn lowers the risk of eye disease? The complex carbs keep you full longer to keep snacking at bay. Personally, I happen to crave that smoky, charred taste along with the natural sugars that seem to caramelize the kernels as they grill. However, be forewarned. When cutting the corn cob lengthwise, you must do so very s-l-o-w-l-y. I felt enough resistance to imagine the knife hitting my fingers. Then again, I have a very active imagination. Next time I recommend microwaving the cobs three minutes before cutting them.*

ELOTE GRILLED RIBLETS 

Ingredients: 

2 cobs of corn, silk and outer husks removed 

2 tablespoons mayonnaise 

1 tablespoon taco seasoning 

1 lime, zested and juiced 

1/2 teaspoon sea salt 

1/8 teaspoon black pepper

Instructions: 

Preheat the grill to medium-high heat. Spray a grill pan with nonstick oil; set aside. Carefully cut each ear of corn lengthwise into quarters (see above)*. You should end up with 8 corn “ribs”. Set aside. In a bowl, combine mayonnaise, taco seasoning, half the lime zest, and half the lime juice. Add sea salt and black pepper. Mix well. Taste for seasoning. Add more lime juice and zest, as needed. With a barbecue brush, slathered mayo mixture onto the outside of each corn rib. Place the corn, cut side down on the grill. Cook 3-4 minutes per side until the kernels begin to char. Transfer to a platter. Serve with reserve mayonnaise sauce. 

Dragon Sauce

What’s Cooking in Gail’s Kitchen? Food is Art: Dragon Sauce! Here is a condiment whose name says it all. The only difference some might have is by naming it Fire-Breathing Dragon Sauce instead. Is it going to take the skin off your stomach lining? I doubt it. In fact, don’t be surprised if you find yourself bookmarking the recipe to use with your next stir-fry meal. Noodles, rice, sautéed veggies, kebabs, and lentils find this sauce irresistible as well. One lazy weekend afternoon we actually found ourselves dipping corn tortilla chips in it as a snack while streaming a sci-fi series. Hey, no judgment. We’re all friends here. 

DRAGON SAUCE 

Ingredients: 

1/2 cup mayonnaise 

1/4 cup sriracha sauce

1 tablespoon soy sauce

1 tablespoon natural honey

1 teaspoon garlic powder 

1 teaspoon rice vinegar

1/2 teaspoon sesame oil 

Pinch of red pepper flakes, optional

1 tablespoon green onions, chopped

Instructions: 

In a bowl, combine mayonnaise, sriracha, soy sauce, natural honey, garlic powder, rice vinegar, and sesame oil. Stir until smooth. Taste the sauce and adjust the heat by adding red pepper flakes, if desired. Stir in chopped green onions. Serve immediately, or store in the refrigerator for up to a week. Use as a dipping sauce. Serve with rice bowls, grilled meats, or roasted vegetables. 

Clam Strip Flatbread

What’s Cooking in Gail’s Kitchen? Food is Art: Clam Strip Flatbread! Have you ever used a mobile app to order and deliver food? Word of caution: Don’t wait until you are starving! I had a craving for deep-fried clam strips the other day and……..you guessed it. My eyes were bigger than my stomach. I ate and ate and ate; waited five minutes; then ate and ate and ate some more. Finally, I took a deep breath, announced I couldn’t possibly eat another bite, wrapped up the leftovers, and stored them on the lower shelf of the refrigerator. You know, until later. Two days thereafter it was “must-go” night. (That’s when it’s time to clear out the leftovers.) Guess what I made for dinner. You know. 

CLAM STRIP FLATBREAD 

Ingredients: 

1 prepared flatbread, rectangular 

1 tablespoon olive oil 

1 tablespoon cornmeal

1 cup cocktail sauce, prepared

1 cup mozzarella cheese, shredded

2 cups breaded clam strips, precooked 

1/4 cup cheddar cheese, finely shredded

2 green onions, chopped

Instructions: 

Preheat the oven to 400°. Brush the bottom of the flatbread with olive oil. Sprinkle cornmeal over all. Flip the flatbread so the plain side is up; transfer to a baking sheet. Spread a layer of cocktail sauce over the top crust of the flatbread. Sprinkle with shredded mozzarella cheese. Arrange the fried clam strips evenly over the cheese. Top with a thin layer of finely shredded cheddar cheese. Finish with chopped green onion over all. Bake for 10 minutes, or until the cheese is melted. Serve immediately. 

Brie-zza

What’s Cooking in Gail’s Kitchen? Food is Art: Brie-zza! Fusion foods have made it to the mainstream. It’s when you combine two widely independent foods and turn them into something remarkable. It’s almost like a marriage of two comfort foods, especially when you can’t decide which one to choose. Brie is very ooh-lá lá French; and pizza is pretty much anchored in the Italian heritage. Combine these two fabulous cuisines and the results become a canvas, so to speak, for your favorite toppings. Did someone say “Art on a Plate”? Bien, Buono. 

BRIE-ZZA

Ingredients: 

1 wheel of Brie cheese 

1 refrigerated pizza dough

1 teaspoon garlic, minced

2 tablespoons pizza sauce

1/2 cup mozzarella cheese, shredded

5 pepperoni slices

1 tablespoon butter, melted

Parmesan cheese, grated, for sprinkling

Basil, for garnish

Instructions: 

Preheat the oven to 425°. Line a baking sheet with parchment paper. Set aside. Cut the rind from the top of the Brie wheel; discard. Unroll the refrigerated pizza dough onto the prepared baking sheet. Place the Brie wheel in the center. Use kitchen shears to cut the dough into a circle large enough to cover the sides of the cheese. Discard excess dough. Spoon minced garlic and pizza sauce over the top of the Brie wheel. Top with mozzarella cheese and pepperoni slices. Carefully gather the edges of the crust; pinch around the top edge of the Brie to form a pizza shape. Brush the crust with melted butter. Bake for 20 minutes, or until the cheese is melted and the crust is golden brown. Sprinkle with fresh basil and parmesan cheese. Serve immediately. 

Ah-Mazing Shrimp Parmesan Pasta

What’s Cooking in Gail’s Kitchen? Food is Art: Ah-mazing Shrimp Parmesan Pasta! How did someone come up with the idea of coating shrimp in creamy cheese sauce, you wonder. My guess is because it might appear crude to slurp the sauce with a straw. Just kidding. The cheese actually provides a huge boost of umami (which translates to savory) while the sea salt provides a balance of naturally sweet and succulent shrimp. All these flavors trigger the taste receptors in your tongue, making them linger long enough to smack your lips. Time to grab your diving gear and dig in. 

AH-MAZING PARMESAN SHRIMP PASTA

Ingredients for Pasta:

1 tablespoon sea salt

12 ounces pasta

Ingredients for Shrimp:

1 tablespoon olive oil 

15-ounces shrimp, peeled and deveined 

1/2 teaspoon sea salt

1/2 teaspoon black pepper 

Ingredients for the Sauce: 

2 tablespoons butter

6 cloves garlic, minced

1/3 cup dry white wine

1/2 cup vegetable broth

1 1/2 cups heavy cream

1 1/4 cups Parmesan cheese, grated

1 teaspoon lemon juice

2 tablespoons parsley, finely chopped

1/2 teaspoon black pepper 

Instructions: 

Bring a large pan of water to boil. Add sea salt. Cook the pasta for one minute less than the package directions. Once cooked, reserve 1 1/2 cups of the pasta cooking liquid. Then drain the pasta. Set aside. 

While the pasta is cooking, warm the olive oil in a heavy-based skillet over medium-high heat. Sprinkle the shrimp with sea salt and black pepper; transfer shrimp to the skillet. Stir the shrimp for two minutes until almost cooked. Transfer to a plate. Set aside. Melt the butter in the same skillet. Add the minced garlic and cook for 30 seconds. Pour the white wine into the skillet and bring to a simmer. Cook for two minutes, then add the broth and simmer for two minutes longer. Add the heavy cream. Slowly add the grated parmesan cheese. Stir until the parmesan has melted, then let the sauce simmer for 1 1/2 minutes until it thickens slightly. Add the drained pasta to the sauce along with 1/2 cup of the reserved water. Stir the pasta gently until it is coated in the cheese sauce. Add the cooked shrimp and cook for one minute, tossing gently. If the sauce becomes too thick, add more pasta water until you get a creamy consistency. Add lemon juice, parsley, and black pepper. Serve immediately. 

Food As Art

Did you know food can be a culinary art form? Think about it for a sec. The plate simply becomes the canvas. If you look closely you may discover cultural expressions, creative discipline, and stimulating sensory engagement. Today’s photo is a perfect example. I recently discovered a charming artisan boutique, called Hazel Coasts in SW Florida. The owner, Lindsay Ghord, showcases textiles handmade in Tunisia. The linen table runner with lime green and light aqua accents immediately caught my eye! Wouldn’t you agree? And the best part is you can get one yourself through her online shop @hazelcoasts.

Memories, recent or past, enhance the tasteful journey of art when they tell a story. Although food as a physical form is temporary once it’s consumed, the drama begins when the plate is placed before you. Every recipe appears unique and seems to hold its own value. Reality sets in when that first bite is taken. To be honest, food would taste the same whether it appears as art or not. In my blog, I choose to turn the ordinary into extraordinary by making it visually stimulating. 

After over 4220 days in a row, some of my posts continue to be favored by Ina Garten’s The Barefoot Contessa, on Instagram (@gail _dorna). You can even find me on Pinterest @Gail Dorna. It’s very easy to search for recipes there on the board entitled “Gail’s Kitchen Recipes”. I’d love to connect with you there as well. Experience different flavors and textures as you eat with your eyes. Catch a glimpse of “Eating My Way Through the Alphabet: Food is Art.” This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and daily words of encouragement.