Sesame Crusted Ahi

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Sesame Crusted Ahi! Even if you prefer a t-bone steak well done, remember that ahi tuna is different from beef. For one reason, ahi tuna can get as tough as shoe leather and as dry as dust when it is overcooked. Pink does not mean raw. Fresh tuna is dark red in color. That’s raw. For those who are trying to maintain a low-fat diet, reduce cholesterol, and strive for good heart health, ahi tuna is nice and lean. The taste is delicious and seems to be rising in popularity. 

SESAME CRUSTED AHI

Ingredients:

3 tablespoons toasted sesame seeds, black and white

1 teaspoon fried garlic

1 teaspoon kosher salt

1 teaspoon black pepper 

1 teaspoon sugar

1 teaspoon dried Italian seasoning blend

12-ounce ahi tuna steak, sushi grade

1 tablespoon soy sauce

2 tablespoons vegetable oil

Instructions:

In a small shallow dish, combine toasted sesame seeds, fried garlic, kosher salt, black pepper, sugar, and dried Italian seasoning blend. Mix well. Pat dry the ahi steak. Coat both sides and the ends with soy sauce. Generously cover both sides of the ahi steak with the sesame seed coating. Press down onto the flesh to adhere spices to the fish. First of all, in order to get a nice golden sear, heat a cast iron skillet over medium high heat until the pan is very, very hot. Add the oil to coat the pan. Carefully place the ahi tuna into the skillet, pressing it into the pan with a metal spatula. Sear for 60 seconds, or until golden brown. Carefully flip. Sear for another 60-90 seconds until golden. Use a tongs to hold it upright to sear the sides, if preferred. Place the seared ahi steak onto a cutting board. Using a very sharp knife, slice thinly and serve. The middle should have a very nice pink color. Enjoy! 

Raspberry Nut Granola Bars

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Raspberry Nut Granola Bars! The jury is still out on whether this fruit crumble can be eaten for breakfast, dessert, or late-night snack. I can attest to the deliciousness of it with my morning cuppa joe. The espresso bitterness balances out the sweetness with perfection. And overnight guests definitely gave it a stamp of approval with a scoop of ice cream on top, making it almost cobbler-like in the dessert category. Giving it a quick zap in the microwave warmed it up as well. My third category, the late-night snack,  must also be true. When I arose the next morning, I noticed there was one less serving under the cake dome than when I turned in the night before. Huh. Must’ve been the family dog. After all, we know they watch TV.

RASPBERRY NUT GRANOLA BARS

Ingredients for Bars:

2 cups flour

1 cup sugar

1/2 teaspoon sea salt

3/4 cup butter, unsalted

1 cup raspberry preserves

3/4 cup fresh raspberries 

2 teaspoons lemon juice 

3 tablespoons brown sugar 

1/3 cup cinnamon almond granola

Instructions:

Preheat oven to 350°. Spray a 9”x13” glass baking dish with nonstick oil. Set aside. Using a mixer, combine flour, sugar, and sea salt for about 10 seconds. Slowly add butter, one tablespoon at a time, on low speed until all the butter has been used. In a couple minutes the dough will pull away from the side of the bowl. Reserve a quarter of the mixture; set aside. Transfer the remaining 3/4 dough mixture to the prepared pan, pressing it create a single layer of crust. For the raspberry filling, combine the raspberry preserves, fresh raspberries, and lemon juice. Lightly mash the larger pieces of fruit, yet allowing a chunky appearance. Pour the raspberry filling over the crust, spreading the filling into an even layer. Crumble the remaining dough mixture over the filling. Cover the top with brown sugar. Finish with a layer of cinnamon almond granola. Bake 20-30 minutes, or until the filling is bubbly. The topping will be golden brown. Allow the bars to cool slightly before cutting into squares. 

Quintessential Steak and Asparagus

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Quintessential Steak and Asparagus! The next time you want to prepare a romantic dinner for two, nix the tossed salad and go for a terrific steak dinner served on a bed of grilled asparagus. I mean, just look at that gorgeous grassy green color! You can almost taste the smoky crunch of the charred asparagus before sinking your teeth into the luscious buttery goodness of the filet mignon. The toasted saltiness of the crispy fried onions may create a magical finish that could lead to an increased libido for later on. Hey, I’m a hopeful romantic. 

QUINTESSENTIAL STEAK AND ASPARAGUS 

Ingredients:

2 6-ounce filet mignon steaks

2 tablespoons olive oil, divided 

1/2 teaspoon seasoned salt

1 pound fresh asparagus, trimmed

1/2 teaspoon herb and garlic seasoning

1/4 cup crispy fried onions

Instructions:

Rub one tablespoon of olive oil onto both sides of the filet mignon steaks, sprinkle with seasoned salt, and allow to marinate in a shallow dish for 20 minutes at room temperature. Wash asparagus in cold water. Remove woody ends. Place asparagus in a ziplock bag. Add one tablespoon olive oil. Sprinkle with herb and garlic seasoning. Zip bag; mix well. Allow to marinate for 20 minutes at room temperature. Preheat gas grill to 450°. Place a grill pan on a baking sheet; then spray grill pan with nonstick oil. Arrange asparagus in a single layer on the grill pan. Place pan on preheated grill. Cook for 10 minutes, turning occasionally to char. In the meantime, place filet mignon steaks directly onto grill grates. Grill for 5 minutes, then flip and cook 4 minutes longer for medium-rare. Allow steaks to sit for 3 minutes before slicing. Arrange filet mignon pieces over grilled asparagus. Top with fried onion rings. Serve immediately. 

Peruvian Cheese Potatoes

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Peruvian Cheese Potatoes! My friend, Gian, encouraged me to try a dish from his native land, Peru. He described it as a traditional appetizer so popular it has become the national dish: Papa a là Huancaína. Because it’s basically boiled potatoes covered in a spicy cheese sauce, he explained it as chile-warm, delicious, creamy, and satisfying. Strangely enough, this appetizer is served cold, similar to the American Potato Salad. It taste nothing like it, though. The jury is still out on whether I will make it at home again. I’m thinking the next step is to order it in an authentic Peruvian restaurant. Perhaps they’ll share a secret or two. 

PERUVIAN CHEESE POTATOES 

Ingredients:

8 yellow potatoes, whole

4 lettuce leaves

Huancaína Sauce (see recipe below)*

2 hard-boiled eggs, quartered

Mixed olives, pitted

Instructions for Potatoes:

Heat a pot of salted water to boiling. Add the potatoes. Boil the potatoes until tender when pierced with a fork, approximately 20 minutes. Drain the water and allow potatoes to cool. Arrange lettuce leaves on a platter. Halve the potatoes and place on top of the lettuce. Pour Huancaína sauce over the potatoes. Garnish with hard-boiled eggs and pitted olives. 

*Ingredients for Huancaína Sauce:

1/2 cup aji amarillo paste

4 tablespoons vegetable oil

1/2 cup onion, chopped

2 cloves garlic, minced

3/4 cup evaporated milk

2 cups white queso fresco cheese

4 saltine crackers 

Sea salt and black pepper, to taste

*Instructions for Huancaína Sauce:

Warm oil in a skillet over medium heat. Add the aji amarillo paste, chopped onion, and minced garlic. Sauté approximately 3 minutes, or until the onions have softened. Remove pan from heat and set aside to cool. In a food processor, combine the chile/onion mixture, and evaporated milk. Blend well. Add the queso fresco cheese and saltine crackers; blend until smooth. The sauce should be thick. Season with sea salt and black pepper. Refrigerate until ready to serve. 

Old-Fashioned Strawberry Milkshake

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Old-Fashioned Strawberry Milkshake! We’ve all been there. Trying to remove the leaves and stems from a luscious strawberry without wasting half the berry. If you’re impatient, or in a hurry, you may grab a paring knife and start hacking, or at the very least completely cut off the entire crown. Been there, done that. If your kitchen drawer is full of gadgets, you may already own a neat little tool known as a Strawberry Stem Remover. Its pincher-like claws dig in, twist, and pull the stem completely out. One and Done. (My husband prefers that method.) Or you could be a little more refined and use the Plastic Straw Method. It requires cradling the juicy red gems and inserting the plastic straw in the bottom of the strawberry, while pushing upward until the leaves pop off. Maybe you have a method that works for you. If so, leave it in the comments below. Don’t mind me, I’ll be here slurping on the decadent treat while I wait. 

OLD-FASHIONED STRAWBERRY MILKSHAKE 

Ingredients:

16 ounces fresh strawberries, tops removed

2 cups vanilla ice cream

1-2 tablespoons sugar

3/4 cup whole milk

1/2 teaspoon vanilla extract 

Whipped Cream & Strawberry slices, for garnish 

Instructions:

In a blender, add fresh strawberries, reserving a couple for garnish, if desired. Next add vanilla ice cream, sugar, whole milk, and vanilla extract. Pulse to combine. Leave small chunks for appealing texture and thickness. Do not over blend. When milkshake is “pourable”, divide the contents into tall glasses. Top with whipped cream and strawberry slice, for garnish. Serve immediately with a paper straw and parfait spoon. 

No-Bake Granola Cookies

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: No-Bake Granola Cookies! I’m learning something new everyday. Honestly, I had no idea granola came with a boost of coffee flavor. That makes sense because when I checked the ingredient list on the package, sure enough….coffee was actually there. I sampled a taste before making the cookies and realized this could be a match made in heaven, especially when paired with chocolate and peanut butter. A little more research revealed not only does iced coffee come in this popular combination, but also milkshakes and ice cream. Perhaps I need to explore these other foods that offer a mind-boggling caffeine jolt. Now we’re talking. 

NO-BAKE GRANOLA COOKIES

Ingredients:

1/2 cup peanut butter, creamy

1/2 cup Tupelo honey

1/4 cup brown sugar

2 cups coffee booster granola, slightly crushed in a mini chopper

1/4 cup quick oats

1/3 cup mini chocolate chips

Instructions:

In a microwave-safe bowl, combine creamy peanut butter, Tupelo honey, and brown sugar. Microwave on High setting for 30 seconds. Stir completely and microwave on High 60 seconds longer. Stir again and set aside. In a mixing bowl, combine coffee booster granola and quick oats. Pour warm peanut butter mixture over top. Mix well. Line a baking sheet with waxed paper. Place mini chocolate chips in a shallow dish. Using a cookie scoop, portion dough into rounded cookies. Firmly press mini chocolate chips into the top. Place each cookie, chocolate chip side up, onto the waxed paper. Repeat until all dough is formed into bite-sized cookies. Chill slightly to set. Store in a sealed container. 

Multi-Grain Avocado Toast

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Multigrain Avocado Toast! Have you heard that eating eggs are no longer bad for you? Well, that’s the story I told my doctor and I’m sticking to it. He actually agreed, after looking at my bloodwork. Now, as a disclaimer, I’m going to clarify that I usually eat one egg a day, for breakfast, and I prepare it in the microwave, without butter. I also buy organic eggs with that Florida-sunset orange yolk. Farmers here tell me that deep color means more vitamins because free range hens get to enjoy the “greener pastures of grass and clover by foraging the great outdoors.” All I know is, way back in the day when I was a country girl growing up, we didn’t have GMOs and food modifications that make an ingredient list look like it came out of a chemistry book. Rant over. 

MULTIGRAIN AVOCADO TOAST

Ingredients:

2 pieces multigrain bread, toasted

1 avocado, halved and pitted 

1 teaspoon lime juice

2 eggs, sunny side up

1/4 teaspoon everything but bagel seasoning 

Fresh blueberries and orange segments 

Cinnamon dusting, for garnish 

Instructions:

Mash the avocado, drizzle with lime juice, and spread onto the toasted bread, or simply use the toast to “dip” into the avocado/egg mixture. Spice it up with everything but bagel seasoning. Toss fresh blueberries and orange segments. Sprinkle with cinnamon. Quick and Tasty!