Food

Go Irish: Corned Beef Tonight!

Eating corned beef brisket isn’t just for St. Patrick’s Day anymore, but when you have a good thing, go for the gold. This is the best time to stock up when it’s popular and readily available at the nearby market. Go from the traditional favorite dinner one day to corned beef hash and eggs the next morning and Reuben sliders for a late night snack. Are you getting the idea? Be creative and tell me yours!
CORNED BEEF BRISKET 
Ingredients:

3-pound corned beef brisket, boneless

1/8 teaspoon thyme

1/8 teaspoon garlic powder 

1/8 teaspoon allspice

1 tablespoon peppercorns 

1 tablespoon bay leaves

1 cup ginger beer or water

1-pound baby carrots, peeled

4 tablespoons butter

1/8 teaspoon paprika 
Instructions:

Preheat oven to 300°. Place corned beef brisket, fat side up, in a covered roaster. Sprinkle spices on top. Add 1 cup of ginger beer or water. Cover and roast for three hours. The guideline is one hour per pound. After 2 hours add carrots to roaster. Cover and cook for 1 hour. At that time, the contents should be fork tender. Let the brisket rest for 15 minutes before slicing across the grain. Remove carrots and place in a bowl. Add butter to coat. Sprinkle with paprika. 
BOILED CABBAGE 

Ingredients:

1 head of cabbage

1/2 teaspoon salt

4 tablespoons butter

Instructions:

In a deep pan, add 2 inches of water. Bring to a boil. Add cabbage quarters and salt. Reduce heat; simmer 10 minutes. Turn cabbage with tongs. Simmer 5 minutes longer until tender. Drain well. Add butter to coat cabbage thoroughly. 
PARSLEY BOILED POTATOES 

Ingredients:

3 medium potatoes, peeled and cut into sections

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon parsley

Instructions:

Place potatoes in 2 quart saucepan. Pour in enough water to cover. Add salt. Bring to a boil over medium heat. Cook potatoes 15-20 minutes, or until tender. Drain. Add butter to coat. Garnish with parsley. 

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? Something to Savor: Ahi Tuna Appetizer! When you’re looking for something to serve that makes a great starter, choose an exotic appetizer that awakens the “wow” factor in your taste buds. It takes only minutes to prepare but your guests will long remember it after the evening is over. 
AHI TUNA APPETIZER 
Ingredients:

2 ahi tuna steaks, 4-5 ounces each, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil or canola oil

1/2 teaspoon sesame oil

2 tablespoons aji nori furikake seasoning 

1 teaspoon white toasted sesame seeds

1 teaspoon black toasted sesame seeds
Instructions:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning, white sesame seeds, and black sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4″ thick slices. Arrange on a platter, overlapping the slices. Serve with pickled ginger, wasabi paste, and a Vietnamese dipping sauce. 

Irish Soda Bread with Whiskey Sauce

 In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead. 
IRISH SODA BREAD WITH WHISKEY GLAZE
Ingredients:

1 cup raisins 

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon 

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon salt

3 tablespoons butter, softened 

1/2 cup buttermilk 
Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened 

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk. 
Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm. 

Something to Savor

Food is delightful and brings pleasure. We savor the flavors of food, just as we do our friendships. Recently I received a new apron and hand-made pot holders. Aren’t they super-cute? Special thanks go out to Nancy and Judy! I appreciate friends like them who like fresh ingredients, garden herbs, rich chocolate, and French butter. Some of my recent posts have been favored by the “Food Network” on Twitter (Snapshotsincursive@DornaGail) as well as Ina Garten, The Barefoot Contessa, on Instagram @gail_dorna. Come along with me for “Eating My Way Through the Alphabet: Something to Savor! This remarkable journey of the palate allows time with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. I adore time-honored traditions using tried-and-true recipes. Yet, I seldom think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most recipes serve 2-4 people, but can be modified. Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile in gratitude keeps me going. The recipes you find here in the next several weeks can be prepared with ease. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: SOMETHING TO SAVOR!”

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai!  Warm up to the spice in Fresh Fish Tacos. After all, you’re at the beach and the fish doesn’t get any fresher than this. Ask the waiter for the special condiment caddy. Among others, you’ll get a trio of Hawaiian Chili Pepper Sauces for a gratifying south-of-the-border taste extravaganza. These sauces are made locally by the Kauai Juice Company in the heart of Kapaa. Sample between the Chocolate Habanero, the Kiawe Smoked, and the Mango Garlic Ghost. Trust me, you’ll know. The grilled flour tortillas come with shredded cabbage and an avocado mousse to balance out the heat. Go strong…or go home!

From Poi Pond to Bird of Paradise 

The white surf on the coral reef disappeared into the blue shadows along the shoreline. From the cliff house, on the East Shore of the island, the daily temperature rarely dipped below 71° and seldom peaked above 84°. Our exercise regimen included a two-mile walk along the small stretch of beach on Kalapaki Bay. Looking out beyond open waters, the azure blue of sky and sea melded together until it disappeared into a hazy horizon. The sun shown so brilliantly white, I often had to squint behind polarized sunglasses just to find shade in the leafy fronds of a towering palm tree. Evening strolls through the cultural garden past bridges, waterfalls, and statues led us on stone pathways from magnificent Poi Pond to exotic Bird of Paradise. A nightcap against the radiant sunset soothed the senses. Two tropical cocktails arrived decorated with a maraschino cherry and fresh-cut pineapple wedge skewered by pretty paper umbrellas. Well done, Kauai Marriott Beach Resort. 

Dining Outside the Home: Duke’s Canoe Club on Kalapaki Beach in Lihue, Kauai 

Dining Outside the Home: Duke’s Canoe Club on Kalapaki Beach in Lihue, Kauai.  Sometimes the biggest challenge of being on vacation can be resisting all those tempting foods that lead us away from our daily diet. No worries here. Duke’s Canoe Club has included gluten-free menu items that satisfy those vacation cravings. Take, for example, the Caramelized Beet Salad loaded with savory roasted beets, pickled red onion, crumbled goat cheese, and farm-fresh arugula. It’s topped off with a macadamia nut brittle that is out of this world. Not only is the salad bursting with flavor, it comes with that rewarding feeling at the end of the meal. You know what I’m talking about; the one where you can still slip into that bathing suit afterwards and walk the beach like a seasoned athlete. Well done, Duke’s Canoe Club!

Dining Outside the Home: House of Noodles in Old Kapaa Town, Kauai

Dining Outside the Home: House of Noodles in Old Kapaa Town, Kauai!  Ever get a craving for a sweet and savory dish with a kick of spicy chili sauce and the crunch of cashews? If so, look no further than the House of Noodles in Kapaa. Inside you’ll find everything from classic Thai food, with just the right amount of fish sauce, to popular island pork, bathed in fresh herbs. Let your palate be the judge. For starters, check out the crispy pork wontons paired with a sweet dipping sauce. Mmmmm. It’s not only sinful, it’s delightful. Move on to your choice of homemade noodle soups, fresh salads, stir-fry vegetables, or buttered entrées. Whatever you choose, one thing’s for sure. You won’t walk away hungry!