Author: Gail

Gochujang Glazed Pork

What’s Cooking in Gail’s Kitchen? Time To Eat: Gochujang Glazed Pork! I like it when fellow bloggers share success stories about recipes they’ve used. It’s the best kind of testimonial for good eating, in my opinion. Judy, of Cooking With Aunt Juju*, also knows the value of letting the slow cooker do most of the work. Plus, it makes the house smell ah-mazing! The only difference I made was substituting pork loin for the beef stew meat. But you know what they say, “Two heads are better than one.” Thanks Judy for another great home-cooked meal.

GOCHUJANG GLAZED PORK

Ingredients:

2 pounds pork loin, cubed

4 scallions, sliced and separated

4 garlic cloves, minced

1/2 cup cola

3 tablespoons gochujang

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon toasted sesame oil

2 teaspoons rice vinegar

Green onions, for garnish

Instructions:

Combine cubed pork loin, scallions, and minced garlic in an 8-quart crockpot. Combine cola, gochujang, soy sauce, brown sugar, and sesame oil. Whisk well. Pour over meat; coat well. Cover the crockpot and cook on low heat for 8 hours. Stir well; remove pork loin cubes to a platter. Gently shred the chunks. Pour the remaining sauce into a skillet and simmer over medium heat. Cook, stirring occasionally, for 10 minutes, or until thickened. Add the rice vinegar and platter of shredded pork. Simmer for 5 minutes, stirring occasionally, until the meat is coated and sauce turns thick and glossy. Transfer to plates; garnish with green onion snips and toasted sesame seeds, as desired. Serve with steamed rice.

* Check out the original recipe at http://cookingwithauntjuju.com/2023/04/20

French Caviar Burrata

What’s Cooking in Gail’s Kitchen? Time To Eat: French Caviar Burrata! Holding a private gathering for a few of your closest friends requires thinking outside the box, so to speak. Appetizers can set the stage for unbelievable dinner conversation as well. When caviar comes out, people cannot help but take notice. There’s a couple unspoken rules you should know for eating caviar, though. Never chew it like bubble gum. Savor it by rolling it around in your mouth to truly allow the silky bubbles to pop naturally. Notice a touch of saltiness, yet not overpowering. You’ll want to serve it with champagne flutes, which cleanse the palate. The next bite will uncover the rich flavor of the fish eggs, especially with creamy burrata and buttered baguette toast points. Time to splurge on you, your family, or treasured guests.

FRENCH CAVIAR BURRATA

Ingredients:

2-ounce mini burrata ball, per person

1 teaspoon olive oil

1/2 teaspoon French trout smoked caviar

1/8 teaspoon Italian herbs

1/4 cup cherry tomatoes, halved

Toasted baguette slices, buttered

Celery leaves, for garnish

Instructions:

On a salad plate, place one mini burrata ball. Make a quarter slice, using a sharp knife. Allow the creamy center to partially flow out onto the plate. Drizzle olive oil over cheese. Top with French trout smoked caviar. Sprinkle with dried Italian herbs. Arrange cherry tomato halves, celery leaves, and toasted baguette slices around burrata cheese. Serve slightly chilled.

Eggplant Tacos

What’s Cooking in Gail’s Kitchen? Time To Eat: Eggplant Tacos! Nowadays, everyone’s ears perk up when they hear the word “tacos”. Yet many of us are still looking for low-carb alternatives to the regular corn or flour shells. It’s time to think eggplant. When sliced, eggplant is thick enough to hold toppings and sturdy enough to support a bed of melted cheese. Do you see what I’m laying down for you to pick up? Tacos just got healthier while creating another way to enjoy all those family favorites and textures.

EGGPLANT TACOS

Ingredients:

1 eggplant, washed and sliced 1/2- inch thick

2 tablespoons olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 cup Mexican cheese blend, shredded

1 ear of corn, kernels removed

1/4 cup green pepper, finely chopped

1/2 cup cherry tomatoes, chopped

1/2 cup pinto beans, drained and rinsed

Fresh cilantro, for garnish

Instructions:

Preheat a stovetop grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil. Season with sea salt and black pepper. Cook on the grill pan for 3 minutes per side. Top each eggplant round with a handful of Mexican cheese blend. Allow the cheese to melt. Cover, if necessary. Meanwhile in a small bowl, combine corn kernels, green pepper, chopped cherry tomatoes, and pinto beans. Toss well. Transfer eggplant tacos to a serving platter; top with a spoonful of tomato, green pepper, corn, bean salsa. Garnish with fresh cilantro. Serve.

Deconstructed BLT Bento Box

What’s Cooking in Gail’s Kitchen? Time To Eat: Deconstructed BLT Bento Box! Lunch just got more interesting. Toss out that brown paper bag for something a little more sophisticated. Presentation is everything, right? Since I seldom eat three squares a day, I find “grazing” youthful and more satisfying. By assembling a variety of my faves, I created a modern version of an old classic…..the BLT. Aha! Caught your attention. These fun foods have been transformed into a finger food convenience by making them packable and diverse. Sure, I tweaked the ingredients a tad, but therein lies the wholesomeness. Now you, too, can create healthy balanced colors and textures that taste great together.

DECONSTRUCTED BLT BENTO BOX

Ingredients:

6 slices thick bacon, cooked and crispy

12 mini Italian bruschetta toast slices, rosemary and olive oil variety

4 tablespoons sriracha mayonnaise

1/3 cup micro greens

1/2 pint grape tomatoes, whole

Instructions:

Arrange the prepared ingredients in a divided bento box travel container. Seal and refrigerate until ready to take with you for a meal-on-the-go.

Caviar Cucumber Bites

What’s Cooking in Gail’s Kitchen? Time To Eat: Caviar Cucumber Bites! As you mosey up to the buffet spread at the neighborhood cocktail party, pay close attention to the sophisticated appetizer crowned with the bright orange bubbles that resemble delicate pearls. It is my privilege to introduce to you smoked trout roe; in other words French caviar. Never tasted it? Well, prepare yourself for a fusion of slightly salty sweetness that offers a clean taste of summer grass. As you finish the unique flavor carousel going on inside your mouth, don’t be surprised by the unexpected pop on the surface of your tongue. That’s what it’s all about.

CAVIAR CUCUMBER BITES

Ingredients:

1 English cucumber, washed and sliced

1/4 cup tzatziki dip

1 ounce French Trout Smoked Caviar

Fresh dill, for garnish

Instructions:

Place one cucumber slice onto an Asian-style soup spoon. Add a dollop of tzatziki dip; then top with a little spoonful of caviar. Garnish with fresh dill sprig. Repeat until all spoons are filled. Serve slightly chilled.

Blueberry Yogurt Fritters

What’s Cooking in Gail’s Kitchen? Time To Eat: Blueberry Yogurt Fritters! I’m assuming everyone likes those small, round, deep purplish-blue fruits called blueberries. Now gently fold them into a batter that, when baked, creates a slightly crisp outer covering. One bite reveals a fluffy inner cake that tastes like a donut, only better. You’ll know because the sweetness of the glaze is a perfect finish. Except……your taste buds will nudge you towards “just one more.” Minis make that possible.

BLUEBERRY YOGURT FRITTERS

Ingredients:

1 1/2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon sea salt

2 5.3-ounce cartons blueberry Greek yogurt

6 tablespoons butter, melted and cooled slightly

2 teaspoons vanilla extract

1 egg

1 cup fresh blueberries

2-3 cups powdered sugar

1/3 cup milk

2 teaspoons blueberry jam

Instructions:

Preheat oven to 350°. Spray a mini muffin tin with nonstick oil. Set aside. In a large bowl, sift together flour, sugar, baking powder, and sea salt. In a smaller bowl, combine blueberry Greek yogurt, melted butter, vanilla extract, and egg. Add yogurt mixture to flour mixture. Stir until well mixed. Fold in blueberries. Spoon fritter mixture into each mini muffin cup. Do not overflow. Bake for 15 minutes, or until golden brown. While fritters are baking, make the glaze. Combine powdered sugar, milk, and blueberry jam until it drips easily off the back of a spoon. Remove muffins from pan and dip the tops in the glaze. Turn over to broil. Watch carefully and remove when the tops are slightly caramelized. Let muffins cool slightly on a wire rack; then brush with remaining glaze mixture. Serve when the glaze hardens.