Author: Gail

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Be Our Guest: Street Tacos! This is literally Cooking 101. I have been making tacos since I was 16 years old, before microwave ovens and gourmet kitchens were commonplace. My Aunt Gail, in Michigan, taught me the timeless secrets of a classic Mexican staple. First of all, you must use authentic yellow corn tortillas. Forget the box because you’re going to fry up the shells for freshness. It’s worth the effort, believe me. 
STREET TACOS
Ingredients:

16-ounce package yellow corn tortillas

2-4 tablespoons vegetable oil

1 pound ground beef, lean

2 cloves garlic, minced

1 teaspoon cumin powder

1/8 teaspoon onion powder

1 teaspoon sea salt

1/8 teaspoon black pepper

2 green onions, snipped

1 cup cheddar cheese, finely shredded

Shredded lettuce

Fresh cilantro

Pico de Gallo or salsa
Instructions:

Preheat oven to 250°. Brown ground beef in a medium skillet over medium-high heat. Cook until the beef is crumbly. Drain, if necessary. Season beef with garlic, cumin powder, onion powder, sea salt, and black pepper. Set aside. In a small skillet, heat 2 tablespoons oil over medium-high heat. Add tortilla; cook 10 seconds per side. Remove to a paper towel-lined plate. Repeat until all tortillas have been fried. Reduce heat. One at a time, place a tortilla back into the skillet. Add 1-2 tablespoons ground beef mixture into each tortilla. Fold in half and place on a baking sheet. Repeat until all tortillas and ground beef are used. Warm in the oven until ready to serve. Assemble street tacos, per taste, with shredded lettuce, onion, cheese, cilantro, and Pico de Gallo. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Be Our Guest: Roasted Corn Salad! Nothing tastes better than fresh corn. Shuck it off the cob to make a spectacular side dish that goes well with quesadillas, tacos, and grilled meats. This make-ahead roasted corn salad is another picnic basket favorite that travels well and satisfies a crowd. Simply modify the portions to match the event. It’s fresh, it’s spicy, and it’ll keep ’em coming back for more. 
ROASTED CORN SALAD
Ingredients:

3 ounces cider vinegar

1/2 teaspoon water

1/4 cup olive oil

1/2 cup sugar

1/2 teaspoon sea salt

1/4 teaspoon white pepper

3 ears bicolor corn, shucked off cob

2 tablespoons vegetable oil

1/2 cup black beans, drained

1/8 teaspoon garlic powder

1/8 teaspoon cumin powder

1/4 teaspoon Cajun seasoning 

1 jalapeño pepper, chopped

1 ripe tomato, chopped

1 green pepper, chopped

2 celery stalks, chopped

1/2 red onion, chopped

1 tablespoon fresh cilantro, chopped
Instructions:

Combine the cider vinegar, water, olive oil, sugar, sea salt, and white pepper in a saucepan; bring to a boil, stirring occasionally. Set aside to cool at room temperature. In an iron skillet over medium-high heat, add vegetable oil. Drop the corn kernels into the skillet; stir to coat. Every few minutes, turn corn with a spatula. As the kernels begin to char, continue turning until corn is tender, about 6-7 minutes. It may be necessary to reduce heat. Place black beans in a large covered bowl. Transfer roasted corn to same bowl. Sprinkle with garlic powder, cumin powder, and Cajun seasoning. Add chopped jalapeño pepper, tomato, green pepper, celery, red onion, and cooled marinade. Mix thoroughly. Refrigerate overnight. Before serving, garnish with fresh cilantro. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Be Our Guest: Quesadilla Burger! Two layers of gooey melted cheese sandwiched inside a flour tortilla is just the beginning. Add an Angus beef patty butter-fried in an iron skillet and savor the aromas. Take a walk on the wild side by adding sliced jalapeño peppers for a little heat. After that, who cares? Go crazy with your favorite condiments. Anything goes!
QUESADILLA BURGER
Ingredients: 

1 pound Angus ground beef

1 beef bouillon cube

1-2 tablespoons water

2 tablespoons butter, melted

1 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

4 flour tortillas

1/4 wedge lettuce, shredded

1 medium tomato, sliced

1/2 red onion, sliced

1/4 cup pickled jalapeño peppers, sliced

Condiments to taste
Instructions:

In a small bowl, microwave water for 1 minute, 45 seconds. Dissolve bouillon cube. Add mixture to ground beef, working to incorporate. Form beef into 4 quarter pound patties. Refrigerate until ready to use. Preheat oven to 350°. Place tortillas to lay flat on a baking sheet. Divide cheddar cheese and Monterey Jack cheese between four tortillas, stopping before the edges. Bake 4-5 minutes until cheese melts. Remove and set aside. Meanwhile, add butter to an iron skillet set on medium-high heat. Cook burger patties 3 minutes on one side. Flip and cook 3 minutes longer. Take one burger, insert into a cheesy tortilla, fold over, and place back into the skillet just until shell is golden, about one minute. Remove from skillet. Add lettuce, tomato, onion, jalapeño peppers, and other condiments. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Be Our Guest: Peaches Hot Off the Grill! Need a salad tonight? Take the easy way out and throw a couple peaches on the grill. You can even leave the skin on, like I did. In a few minutes, you’ll be savoring their remarkable flavor on a bed of mixed greens. As the family claps their hands in delight, simply take a bow and chirp, “You’re welcome!”
PEACHES HOT OFF THE GRILL
Ingredients:

2 large fresh peaches, halved and pitted

1-2 tablespoons lemon olive oil

1/3 cup Bleu cheese, crumbled 

2 tablespoons pecan bits

Mixed Greens

Lemon Olive Oil to taste

Pomegranate Balsamic Vinegar to taste
Instructions:

Preheat gas grill on medium-high heat. Brush cut side of each peach half with lemon olive oil. Place cut side down on grill. Cook for 5 minutes. Flesh will be slightly charred. Turn peaches over and cook 2 minutes longer. Meanwhile divide salad greens between individual plates. Transfer one peach half to each bed of greens. Sprinkle with crumbled Bleu cheese and pecan bits. Drizzle with additional lemon olive oil and pomegranate balsamic vinegar to taste.