Dining Outside the Home: Naples Flatbread Kitchen & Bar in Estero, Florida! Whenever people get the choice to dine outside among potted palms and waterfall fountains, they choose it. The feeling of nature creates a calming atmosphere for casual conversation. Food seems to taste better, too. In essence, it’s almost like a mental vacation to embrace the ambiance. The food choices encompass cravings from Appeteasers to Gourmet Salads to Triple ‘B’ Burgers, Wraps, and Famous Flatbreads. But that’s not all… NFB spotlights a Tap Wall with over 50 domestic and craft beer choices available on a self-serve draft system. You’ll find beers, wines, hard seltzers, ciders, nitro cold brews, meads, and kombuchas. Seriously, if you’re a food and drink enthusiast, it’s time to check this place out. What have you got to lose?
What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Smoked Turkey Thyme Salad! One of my offseason luxuries is baking a turkey during the summer months. Think about it. There’s less holiday stress, plenty of time, and loads of leftover ideas. Think it’s way too much meat for the two of you? No worries. Divide the cooked turkey into gallon-size freezer bags to use as timesaving options later on. Turkey makes a refreshing substitute for most chicken or pork recipes by simply adding different herbs and spices. I’ve served turkey carnitas with chunky salsa for a Mexican fiesta, shredded turkey and hash browns with eggs for a weekend breakfast, and added garden vegetables for a farm table midday Cobb salad. Today though, in lieu of chicken salad, turkey is the star attraction for a summertime picnic.
SMOKED TURKEY THYME SALAD
2 cups cooked turkey, shredded
1/4 teaspoon liquid smoke
1/2 cup mayonnaise
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup celery, chopped
1/3 cup sweet pickle relish
1 hard-boiled egg, chopped
2 teaspoons fresh thyme, minced
In a large bowl, combine shredded turkey, liquid smoke, mayonnaise, sea salt, black pepper, chopped celery, and sweet pickle relish. Mix well. Gently fold in chopped hard-boiled egg and minced thyme leaves. Serve over a bed of alfalfa sprouts, or mixed greens, with seasonal fruit.
“We’ve drifted away from being
fishers of men to being
keepers of the aquarium.”
~ Paul Harvey
“Let us be grateful to people
who make us happy, they are the
charming gardeners who make
our souls blossom.”
~ Marcel Proust
Dining Outside the Home: Mel’s Diner in Bonita Springs, Florida! Flashback to the 1950’s where American Bandstand was popular for the best rock and roll music. Car Shows meant shine-up-your-car and put-it-on-display in the local park. Drugstore soda fountains served thick chocolate milkshakes, tangy lime phosphates, and cherry syrup-flavored cokes. Fast forward to current day where nostalgia is still popular at Mel’s Diner, a food joint popular from the movie “American Graffiti”. The menu highlights several burger options, pot roast platters with mashed potatoes smothered in brown gravy, beef liver and caramelized onions, black angus meatloaf, fried chicken, or anything else you can imagine for a taste of the “good ole days”. When you’re in the mood for comfort food, stop by for a meal that is worth the cost.
What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Ranch Deviled Eggs! Behold the egg. It serves many options from breakfast omelets to afternoon appetizers, light snacks to mealtime casseroles. And who doesn’t love deviled eggs? Talk about versatility. This version implements the tangy creaminess of ranch flavor so popular in salad dressing. Add a garnish of applewood smoked honey ham crumbles for a superb finish. Make a dozen and watch them disappear.
RANCH DEVILED EGGS
3 teaspoons dry ranch dressing mix
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon minced chives
1/2 pound applewood-smoked honey ham or bacon, crumbled
In a 4-quart pan, place eggs in a single layer. Add enough water to cover eggs. Heat to boiling. Remove from heat; cover and let stand for 15 minutes. Drain; rinse with cold water. To remove eggshell, crack it by tapping gently all over; roll between hands to loosen it. Peel, beginning at the large end. Cut eggs lengthwise in half. Transfer to a platter. Remove yolks. In a medium bowl, mash the egg yolks with a fork. Sprinkle with dry ranch dressing mix. Add mayonnaise, Dijon mustard, and minced chives. Stir well. Spoon yolk mixture into egg white halves. Garnish with applewood-smoked honey ham crumbles. Cover and refrigerate 30 minutes before serving. May be prepared a full day in advance.
Dining Outside the Home: Doug’s Seafood in Bonita Springs, Florida! Drive a little off the beaten path for a quaint little fish house, part seafood market, that feels as though it has transported you off the coast of Maine. Perhaps that is due to the owner, Captain Doug, who made his living from lobster boats for over 20 years before gravitating to Florida. The extensive menu offers buttery lobster, fried clam strips, grilled shrimp, and outstanding chowders. But that’s not all. Try the fresh catch, blackened and seasoned to perfection. The authenticity of this eatery may seem humble and cozy, but rest assured, the staff is waiting with open arms to share the essence of Maine’s seafood culture.
What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Quesadilla Apple Bacon Cheese! Your “go-to” snack just got even better. Take a hayride through the apple orchard where farm-to-table treats are as common as animal cloud shapes in the sky. Choose a nice juicy red apple; something to sink your teeth into like Gala, Fuji, or Delicious. The cheese could be American, but I prefer extra sharp cheddar. Go meatless or go crazy and add a couple slices of Applewood Smoked Bacon, with enough crunch to match the crispy tartness of sliced apples. Get the picture? Nibble, nibble.
QUESADILLA APPLE BACON CHEESE
1 apple, cored and thinly sliced
2 flour tortillas
4 ounces extra sharp cheddar cheese, shredded
4 strips Applewood Smoked Bacon, cooked until crisp
Sprinkle cheese on half a tortilla. Layer apple slices over cheese. Add more cheese. Lay two strips of bacon on top. Fold tortilla in half. Repeat process for second tortilla. Microwave quesadilla for 20 seconds on High setting, or until cheese is melted. Transfer quesadilla to a toaster oven for a crunchy crust that is golden brown. Serve immediately.
Dining Outside the Home: Divieto Ristorante in Estero, Florida! Whenever a meal is prepared table-side, things are bound to feel a little bit different at this 1920’s version of a classic Italian restaurant. Their signature dish, Ruota di Parmigiano, is a creamy fettuccine Alfredo specialty tossed in a parmigiana-reggiano cheese wheel. The steamy homemade pasta is poured into the hollowed out cheese wheel over a layer of freshly scraped parmesan shavings. As the pasta is gently mixed in, the buttered noodles are coated in the creamy decadence causing the customers to practically drool uncontrollably. But mind your manners, take a sip of water, and wait patiently until the server ceremoniously transfers the traditional pasta dish before you as though you were royalty.