appetizer

Jalapeño Celery Crack

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.

JALAPEÑO CELERY CRACK

Ingredients:

1 bunch of celery, cut into 4” pieces

8-ounce cream cheese, room temperature

3 tablespoons mayonnaise

1/4 teaspoon sea salt

1/4 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon parsley

2/3 cup pickled jalapeños, chopped

1 tablespoon pickled jalapeño juice

2 strips of applewood smoked bacon, cooked and crumbled

Instructions:

Cut celery into 4” pieces. Set aside.

Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.

Xmas Pear Pupus

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Xmas Pear Pupus! A popular Polynesian appetizer, served hot or cold, comes from the Hawaiian word “pūpū”. It can be anything from a buffet table of skewered meat, tempura veggies, raw fish, and other finger foods to simple cold trays of tropical fruits, deviled eggs, edamame, and smoked salmon. Remember to make everything bite-size when planning an informal gathering. Because pear trees live such a long time, their fruit is very symbolic during the holiday season. The pear often represents immortality, wisdom, and health; a treat fit for royalty. By creating a pear pupu platter, you’re giving your guests a gift of intangibles they may treasure for years to come. Get the conversation started. Serve freshly sliced ripe pears and cinnamon dusted pear chips with a wheel of warm Brie. How festive!

XMAS PEAR PUPUS

Ingredients:

2 pears, thinly sliced for baking

1 tablespoon sugar

1/2 teaspoon cinnamon

1 wheel Brie cheese, warmed

2 tablespoons cranberry relish

2 tablespoons sugared pecans

2 pears, cut into wedges for eating

Instructions:

Cinnamon Dusted Pear Chips must be made in advance. Preheat oven to 225°. Line a rimmed baking sheet with parchment paper. Combine sugar and cinnamon. Pat dry sliced pears. Place them on the parchment paper in a single layer. Dust with cinnamon-sugar mixture. Bake 3 hours until dried and crisp. Allow to cool on a wire rack.

For Pear Pupus, warm a wheel of Brie cheese in a 350°oven for 5-10 minutes to soften. Spread cranberry relish over top. Sprinkle with sugared pecans and chopped pears. Serve with pear wedges and cinnamon dusted pear chips.

Uruguayan Chorizo Cheese Dip

What’s Cooking in Gail’s Kitchen? Start Smart: Uruguayan Chorizo Cheese Dip! Traveling exposes you to all kinds of different foods, especially nowadays. I can’t tell you how often we are hundreds of miles from home and end up running into someone who used to live down the road from us. It’s a small world, isn’t it? Striking up a conversation with strangers, who have become city residents, brings out the best places in local hot spots. After all, when asked, “What restaurants do you favor in your free time”, they begin rattling off a list of specialties worthy of remembering. At that point I’m making notes on my cell phone to further explore reviews and websites for our next meal. That’s what happened the day we ate at a fusion restaurant and discovered how tasty hot melted cheese can be. Pass it on.

URUGUAYAN CHORIZO CHEESE DIP

Ingredients:

1 tablespoon vegetable oil

1/4 pound smoky provolone cheese, sliced

1/4 pound montamoré cheese, crumbled

1/4 pound parmesan cheese, shredded

1 teaspoon oregano

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1/4 cup chorizo, cooked and crumbled

2 tablespoons pickled jalapeño slices

Instructions:

Preheat oven to 400°. Place an iron skillet, rubbed with vegetable oil, into the oven while it is preheating. Carefully remove it after 4-5 minutes, or when the buzzer indicates the oven has reached that temperature. Layer the sliced provolone cheese in the bottom of the skillet. Be sure to cover the bottom completely. Next, cover the provolone with crumbled montamoré cheese. Finally, top with grated parmesan cheese. Sprinkle dried oregano, kosher salt, and red pepper flakes over all. Bake for 15-20 minutes, or until the edges are crispy and the cheese is melted. The bottom of the cheese dip will be slightly seared. Remove from the oven and garnish with warmed chorizo and jalapeño slices. Serve with corn tortilla chips.

Tuna Tartare with Seaweed

What’s Cooking in Gail’s Kitchen? Start Smart: Tuna Tartare with Seaweed! Do you wrinkle your nose when you hear the word “raw”? Some people get a little squeamish. How about if you see the word “sushi”? My grandkids’ eyes light up and their mouths begin to salivate. See the difference? “Tartare” is a fancy word for raw meat or seafood. In Hawaii, you may see the words “Ahi Poke”, which is a healthy raw tuna dish made with the best tuna right out of the sea. By adding a mixture of ginger, garlic, sesame oil, and red pepper flakes, the flavor becomes incredibly irresistible. Check out the closest Asian Deli to pick up a container of ready-to-serve seaweed salad. It’s already marinated in a delicious sauce. Together on a plate, you’ve just created a masterpiece.

TUNA TARTARE WITH SEAWEED

Ingredients:

2 ahi tuna steaks, cut into 1/4” cubes

3 tablespoons organic soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 green onion

1 red jalapeño pepper, sliced

4-ounce container of prepared seaweed salad

Green onion slivers for garnish

Instructions:

Pat ahi tuna dry with a paper towel. Transfer to a bowl. Add organic soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, the chopped white ends of the green onions, and the red jalapeño pepper slices. Gently toss to coat. Cover and refrigerate one hour. To serve, place prepared seaweed salad on a plate. Layer ahi tuna over salad. Garnish with the remaining green onion curls.

Cheese-Stuffed Jalapeño Piggies

What’s Cooking in Gail’s Kitchen? Start Smart: Cheese-Stuffed Jalapeño Piggies! Sooo, when you’re looking at a bounty of jalapeños and you’ve already pickled several jars, what’s next? Jalapeño poppers, with a bacon twist! These fiery devils will awaken your taste buds, so it’s a good idea to cool things down a bit with dairy products. Hence the need for a melted cheese filling and a yogurt-ranch dipping sauce. My husband and I feasted on a plate of these one night, so you can too—-if you dare!

CHEESE-STUFFED JALAPEÑO PIGGIES

Ingredients:

12-14 jalapeño peppers, red or green

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/2 cup cheddar cheese, shredded

3-4 mozzarella string cheese sticks

2 slices bacon, precooked and crumbled

Crushed tortilla chips

Cilantro for garnish

Instructions:

Preheat oven to 400°. Line a baking sheet with foil. Spray a wire rack with nonstick oil and place on the baking sheet. Set aside. Wash the jalapeño peppers. Pat dry. Wearing gloves, slice the top of each jalapeño vertically, removing a small section to create a well. Remove seeds and ribs. Discard. Brush each jalapeño pepper with olive oil. Sprinkle on seasonings. Place jalapeños on the wire rack with cut side down. Bake 10 minutes; then set broiler to High and broil 2-3 minutes until peppers are slightly charred. Remove from oven. Cool slightly. Using a tongs, flip them over. Divide the cheddar cheese between the jalapeño peppers. Using a kitchen shears, cut the string cheese into strips. Layer over cheddar cheese. Sprinkle the bacon crumbles over the cheese-filled jalapeños. Top with crushed tortilla chips. Broil stuffed “piggies” on High another 2-3 minutes or until the cheese is melted. Remove pan from oven and let cool slightly before transferring stuffed jalapeños to a platter. Serve with ranch salad dressing that has a dollop of Greek yogurt mixed in. Garnish with fresh cilantro.

Cocomo’s Grill on Marco Island, Florida

Dining Outside the Home: Cocomo’s Grill on Marco Island, Florida! Laid-Back is their middle name. When you’re on your way to somewhere else, stop by for a little conversation and a familiar face at this island-themed eating house. The mood is always groovy at Cocomo’s, and the positive mind-set is downright contagious. After all, this cozy island oasis is exactly where you want to be right now. Order a platter of Ahi Tuna Nachos. Seared rare is the only way to go, you know. The wonton chips, sprinkled with pickled ginger and snipped scallions, add crispy crunch to that burst of wasabi. Peruse the menu to make a mental note for other favorites later on. Take a break from the sandcastles and beach combing. Did you hear that? Cocomo’s is calling your name.

Dill Pickle Cheese Spread

What’s Cooking in Gail’s Kitchen? The Next Step: Dill Pickle Cheese Spread! You’ve heard of pregnant women craving dill pickles, toddlers munching on them, bar patrons dunking a spear in a mug of beer, and families gobbling down an order of fried dill pickle chips. So what’s the buzz? Why is everyone going crazy over dill pickles? First of all, they practically have no calories at all. They have a crunch that makes your mouth smile. Dill pickles ease in digestion, heartburn, and bloating. Plus, their saltiness helps the body absorb water. I’m sure you can come up with a few reasons of your own.

DILL PICKLE CHEESE SPREAD

Ingredients:

8 ounces cream cheese, softened

1 cup dill pickle relish, drained

2 green onions, finely chopped

1 1/2 cups cheddar cheese, shredded

1 tablespoon Worcestershire sauce

2 tablespoons mayonnaise

2 tablespoons fresh parsley, minced

Assorted vegetables, crackers, and pretzels

Instructions:

Combine cream cheese, dill pickle relish, green onions, Worcestershire sauce, and mayonnaise. Beat until smooth. Fold in cheddar cheese. Refrigerate several hours or overnight. Sprinkle with parsley. Serve with veggies, crackers, and pretzels. Also good on deli sandwiches.

Egg Salad Chip Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Egg Salad Chip Dip! I learned a long time ago that egg salad makes a wonderful, light, and satisfying snack when unexpected guests stop by. At the time I served it with celery sticks, chicken-flavored crackers, and salty potato chips. I remember how awed my girlfriend was as she practically inhaled one scoop after another. She simply couldn’t believe egg salad was a finger food instead of a midday meal layered between two pieces of sandwich bread. It’s amazing what you can serve on a budget.

EGG SALAD CHIP DIP

Ingredients:

4 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

2 green onions, snipped

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Paprika, for garnish

Instructions:

In a mixing bowl, mash the hard-boiled eggs, using a fork. Fold in mayonnaise, green onion snips, sea salt, and cracked black pepper. Stir until well blended. Transfer to a serving dish. Garnish with a sprinkling of paprika. Refrigerate for one hour. Serve with lettuce leaves or sour cream and onion potato chips.

Cream Cheese Shrimp Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Cream Cheese Shrimp Dip! Appetizers are fun to serve for a gathering of friends or date night for two. I usually keep cooked, frozen shrimp on hand, which can be thawed in a few minutes. But I have also used tiny canned shrimp, which work very well. Obviously, the canned shrimp should be drained first. A few steps later and you’re good to go.

CREAM CHEESE SHRIMP DIP

Ingredients:

8 ounces cream cheese, room temperature

8 ounces cooked shrimp, tails removed and cut into chunks

10 ounces cocktail sauce, prepared

1/4 teaspoon dill weed

1 green onion, thinly sliced

Instructions:

Spread a thin layer of softened cream cheese onto a serving dish. Add a layer of cocktail sauce, expanding to the edges. Arrange bite-sized shrimp pieces over all. Sprinkle with dill weed. Garnish with green onion strips. Chill one hour. Serve with crackers.