Food

Dill-Sprinkled Cocktail Shrimp

What’s Cooking in Gail’s Kitchen? Bright Ideas: Dill-Sprinkled Cocktail Shrimp! When you live where seafood is easily accessible, the natural thing to do is buy it and eat it as often as possible. Especially if you like it. And I’m crazy about shrimp. Thus, “Seafood Thursday” came into being at our house. It doesn’t hurt that a seafood vendor makes a scheduled stop, like clockwork, in our community every Wednesday afternoon. Taking advantage of specials at your doorstep not only helps us to expand our palate, but it also keeps me engaged by identifying new ways to prepare things at home. Luckily, I have a husband who doesn’t mind being a taste-tester for me. Granted, sometimes I’m the one finishing the portions in the days that follow, but it does keep meals interesting. This appetizer is pretty basic. Please note: adding wasabi definitely adds a spicy kick to the cocktail sauce. Go easy.

DILL-SPRINKLED COCKTAIL SHRIMP

Ingredients:

1/2 cup cocktail sauce

1 teaspoon prepared Japanese wasabi, in a tube (optional)

Romaine Lettuce, shredded

1 pound frozen jumbo shrimp, tail on; precooked and thawed

1 tablespoon fresh dill, chopped

Lemon wedge, for garnish

Instructions:

In a mixing bowl, combine cocktail sauce and Japanese wasabi. Mix well; set aside. Divide shredded romaine lettuce between individual serving dishes. Arrange 3-4 cocktail shrimp over lettuce. Add a dollop of cocktail sauce. Sprinkle with freshly chopped dill. Garnish with a lemon wedge. Refrigerate until ready to serve.

Chorizo Beef Burger

What’s Cooking in Gail’s Kitchen? Bright Ideas: Chorizo Beef Burger! It’s crazy the foods we try, simply because we have a craving that refuses to compromise. During Covid-19, many restaurants and fast-food eateries would either not open, limit drive-through options, or simply close due to illness and labor shortages. Late one night, the hubs wanted a burger for dinner. We tried 3 different places without success. The only one open was a Mexican Cantina. We masked up, entered, and were seated in the bar at an isolated table for two. That’s when he saw it……a chorizo burger was listed on the menu. I think you know the rest of the story. Once we got home, you can guess what grocery items I added to the list on the refrigerator.

CHORIZO BEEF BURGER

Ingredients:

1/2 pound bulk chorizo sausage

1 pound lean ground beef

3/4 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon cornmeal

4 ounces Monterey Jack cheese, shredded

4 brioche buns, split

Toppings: Lettuce, Tomato, Red Onion, Cilantro, and Salsa

Instructions:

In large bowl, combine chorizo sausage, lean ground beef, sea salt, black pepper, and cornmeal. Shape mixture into 4 patties, 1/2-inch thick. Place patties on preheated grill, over medium heat. Close grill cover. Cook 6-7 minutes, per side. Flip once. A meat thermometer inserted in the center needs to read 160°F. During last 2 minutes of cooking, top each chorizo patty with shredded cheese. Place buns, cut side down, on grill. Cook until cheese is melted and buns are toasted. Remove burgers and buns from grill. Serve immediately, topped with lettuce, tomatoes, onions, cilantro, and salsa to taste.

Bleu Cheese Ball

What’s Cooking in Gail’s Kitchen? Bright Ideas: Bleu Cheese Ball! I’ll never forget my first taste of bleu cheese. I was having dinner with my father in a charming restaurant nestled along the Mississippi River in the heart of Nauvoo, Illinois. The waiter came over and offered us a complimentary tasting of their claim to fame, bleu cheese. It was aged in the local wine cellars, he boasted, while pouring a taste of wine for the perfect pairing. One bite, one sip and I was in love. My father, on the other hand, wrinkled his nose and said the cheese tasted like old socks. Needless to say, I finished his portion.

BLEU CHEESE BALL

Ingredients:

8 ounces Neufchâtel cheese, softened

4 ounces bleu cheese, crumbled

1/2 cup sharp cheddar cheese, shredded

2 teaspoons Worcestershire sauce

Green onion snips

Instructions:

In a mixing bowl, combine Neufchâtel cheese, bleu cheese crumbles, shredded cheddar cheese, and Worcestershire sauce. Form into a ball. Roll in green onion snips. Refrigerate for one hour. Serve with crackers, pretzel sticks, and smoked almonds.

Apple Dumpling Dreams

What’s Cooking in Gail’s Kitchen? Bright Ideas: Apple Dumpling Dreams! There’s something special about an apple dumpling, don’t you think? Perhaps it reminds you of the changing seasons. Perhaps it conjures up childhood memories. Perhaps the earthy spices and syrupy sweetness crank up your comfort level. No matter the hypnotic effect, apple dumpling dreams can reflect the way we look at our lives. Do we deny sweets or do we nourish our bodies? “An apple a day keeps the doctor away”. It’s all about perspective, moderation, and control. Thank goodness we have freedom of choice. When it comes to apple dumplings, especially now, dreams really do come true.

APPLE DUMPLING DREAMS

Ingredients:

4 Granny Smith apples, peeled and cored

1 package refrigerated pie crusts

4 star anise pieces

Ingredients for Syrup:

3/4 cup sugar

1 cup water

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons butter

Ingredients for Apple Filling:

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter, room temperature

Instructions:

Preheat oven to 375°. Lightly grease a 9” square baking dish; set aside. To make the syrup, combine sugar, water, cinnamon, and nutmeg in a saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in 2 tablespoons butter. Set aside. In a mixing bowl, combine ingredients for apple filling. Mix brown sugar, cinnamon, nutmeg, and butter until consistency is crumbled. Cut each pie crust in half. Form each half into a ball and place on a lightly floured surface. Roll into 8-inch circles. To assemble, place an apple in the center of a dough circle. Fill the empty core with crumb filling. Fold the dough over the apple, pinching at the top to seal. Transfer apple dumplings to the baking dish. Drizzle with syrup. Place a star anise on each apple. Bake for 40-45 minutes until crust is golden brown. Tent with foil, if necessary, to prevent over browning. Serve warm.

Bright Ideas

Some days it may seem as though we have too many choices and not enough ideas. Ever run to the grocery store to buy a bottle of ketchup? Once upon a time, you had two choices: name brand or store brand. Pretty simple. Then we started reading the list of ingredients. Now you have to choose between Sugar or Sugar-Free. Low Carb versus Fat and Calories. Sea Salt or Low Sodium. Artificial coloring. Natural Spices. Preservatives. Wheat. Nuts. And the list goes on. Is it any wonder it takes forever to buy groceries? It can be exhausting. Perhaps that’s another reason people use Instacart® and DoorDash®. When you cook at home, in your own kitchen, you are in charge. So many foods and ingredients can be substituted to appeal to your lifestyle and palate. It’s all about your ideas and balance. I encourage you to make substitutions in the recipes I offer without sacrificing taste. I do it all the time; you can, too.

Some of my posts have been favored by the “Food Network” on Twitter (Snapshotsincursive @DornaGail) as well as Ina Garten’s The Barefoot Contessa, on Instagram (gail _dorna). You can even find me on Pinterest at Gail Dorna. I’d love to connect with you there as well. I also met Chef Michelle Tribble of Hell’s Kitchen reality cooking show. Fun times. Experience different flavors and textures one bite at a time. Catch a glimpse of “Eating My Way Through the Alphabet: Bright Ideas!” 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 moving words of encouragement.

Zinc-Rich Fingerling Potatoes

What’s Cooking in Gail’s Kitchen? Time To Eat: Zinc-Rich Fingerling Potatoes! I think I mentioned how much I like “grazing” through my meals. The reality is, as I’ve aged and adjusted to health challenges, my appetite has wained quite a bit. It would help if I got hunger pangs, but that doesn’t seem to be happening either. Soooo, when a dish like these broiled salt and vinegar fingerling potatoes comes along, I have no guilt about adding a couple of side sauces for dipping and calling it a meal. I promise I’ll vouch for you, too.

ZINC-RICH FINGERLING POTATOES

Ingredients:

1 pound fingerling potatoes, sliced horizontally

2 cups white vinegar

1 tablespoon plus 1 teaspoon kosher salt

2 tablespoons olive oil

1/4 teaspoon black pepper

Tzatziki Dip, for serving

Blue Cheese Dressing, for serving

Instructions:

In a pot, combine fingerling potatoes, white vinegar, and one tablespoon kosher salt. If the liquid does not cover the potatoes by 1/4”, add a little water until it does. Bring to a boil, then lower the heat to Simmer. Cook until fork-tender, about 8 minutes. Allow the potatoes to cool in the liquid for 30 minutes. Drain well; pat potatoes dry with paper towels. Preheat the broiler on High setting. Arrange the potato halves in a single layer on a baking sheet sprayed with nonstick oil. Brush the potatoes with olive oil; then sprinkle with remaining kosher salt and black pepper. Broil until lightly browned, about 7 minutes. Then flip the potatoes over and brown the other side, about 5 minutes longer.

Your Favorite Crispy Pork Gyros

What’s Cooking in Gail’s Kitchen? Time To Eat: Your Favorite Crispy Pork Gyros! When you absolutely cannot find a Greek restaurant or food truck for those amazing handheld gyros, dig your heals in and simply make it at home instead. Sure, it’s not going to be that wonderful lamb and beef combination of meat traditionally cooked on a vertical rotisserie sliced before your eyes, but then again…..beggars can’t be choosers. This recipe is pretty good, even if I do say so myself.

YOUR FAVORITE CRISPY PORK GYROS

Ingredients:

2 pound pork loin

1/4 teaspoon celery salt

1/2 teaspoon cumin powder

1/4 teaspoon garlic powder

1 teaspoon ground coriander

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 1/2 cups vegetable stock

4 Greek pita breads

1 cup shredded lettuce

1 tomato, chopped

1/2 red onion, thinly sliced

4 ounces feta cheese, crumbled

Tzatziki sauce, for serving

Dill weed, for garnish

Instructions:

Preheat oven to 350°. Combine celery salt, cumin powder, garlic powder, ground coriander, oregano, thyme, paprika, kosher salt, and black pepper. Sprinkle onto wax paper; roll the pork loin in the spice mix to cover all sides. Add olive oil to a Dutch oven; heat over medium-high temperature. Add the seasoned pork loin. Sear the meat on all sides. Add the vegetable broth. Bring to a boil. Remove Dutch oven and place in the oven for 3 hours, or until pork is tender and shreds easily with a fork. In an iron skillet, warm vegetable oil over medium heat. Add about a cup of shredded pork and 1/4 cup of the vegetable broth from the pan. Fry meat, turning as necessary until it is golden brown and the juice is absorbed into the meat. Repeat with remaining pork loin. Place pita breads on a baking sheet, wrap in foil, and bake 5 minutes, or just until they are warm and pliable. To assemble, place a pita bread on a dinner plate. Add lettuce, crispy pork, chopped tomatoes, red onion slices, feta cheese crumbles, and a dollop of tzatziki sauce. Sprinkle with dill weed and serve immediately.

Xtra Cheesy White Flatbread

What’s Cooking in Gail’s Kitchen? Time To Eat: Xtra Cheesy White Flatbread! Know what’s better than chewy pizza-like dough? Chewy pizza-like dough slathered in a mountain of cheese that turns gooey after it’s baked! Honestly, cheese can become addictive. I’ve (finally) broken my cravings for added salt by no longer reaching for the salt shaker at the kitchen table. But, cheese. Now, that’s another story. I’m crazy for extra sharp Cheddar, creamy Brie, pungent Bleu, nutty Jarlsberg, smoky Gouda, and the list goes on.

XTRA CHEESY WHITE FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

6 ounces fresh mozzarella cheese, sliced

4 ounces parmesan cheese, grated

4 ounces gorgonzola cheese, crumbled

Red pepper flakes and dried oregano, for garnish

Instructions:

Preheat the oven to 400°. Rub the bottom of the flatbread with olive oil; sprinkle with cornmeal, garlic powder, and sea salt. Place seasoned side down on a baking sheet. Bake 5 minutes; remove from oven. Cover the top side with fresh mozzarella cheese slices, grated parmesan cheese, and gorgonzola cheese crumbles. Bake 10 minutes longer, or until the cheese is completely melted, bubbly, and golden brown. Cool slightly before cutting into pieces.

Wagyu Filet Mignon

What’s Cooking in Gail’s Kitchen? Time To Eat: Wagyu Filet Mignon! The secret to grilling medium-rare gourmet steaks is high heat, room temperature filets, and “resting” before serving. The buttery rich flavor and tenderness of Wagyu steak comes naturally with its marble-like fat content. As Wagyu grills, the smoky flavor is absorbed while the outer edges get crusty to hold all those fabulous juices. Avoid overcooking. It’s always easier to place them back on the grill for less rare results.

WAGYU FILET MIGNON

Ingredients:

4 Wagyu filet mignon steaks

1 teaspoon kosher salt

1/8 teaspoon black pepper

4 dabs of butter

Instructions:

Remove Wagyu filet mignon steaks from the refrigerator one hour before cooking. Preheat a lightly-oiled gas grill to 500°. Season the steaks on each side with kosher salt and black pepper. Place steaks on the grill; close lid. Cook for 5 minutes, then flip over and cook 5 minutes longer. An instant-read thermometer inserted in the center of the steak should register 125° for medium-rare. Remove steaks and transfer to a cutting board. Allow them to rest for 5 minutes. Top each Wagyu filet mignon with one dab of butter. Serve.