appetizer

Broiled Bay Scallops

What’s Cooking in Gail’s Kitchen? Equal Measures: Broiled Bay Scallops! Tender and sweet, bay scallops are a miniature version of the large-size sea scallops. When sautéed in garlic butter and dill, with a light squeeze of lemon juice, the end result is a splendid appetizer. Be festive and serve them on a half shell.

BROILED BAY SCALLOPS

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1 clove garlic, minced

1 pound bay scallops

1/8 teaspoon red pepper flakes

1/8 teaspoon dill weed

1/4 teaspoon sea salt

1 teaspoon lemon juice

1 cup mayonnaise

1 cup parmesan cheese, grated

1/8 teaspoon garlic powder

Instructions:

Preheat oven to 350°. Warm olive oil and butter in a skillet over medium heat. Add garlic clove; sauté until fragrant, 2-3 minutes. Increase heat to medium-high, add scallops. Sprinkle with red pepper flakes, dill weed, and sea salt. Sauté until lightly browned. Squeeze lemon juice over all. Remove from heat. Combine mayonnaise, grated parmesan cheese, and garlic powder. Gently fold in bay scallops. Transfer mixture to a greased casserole dish or clam shells. Bake 20 minutes. Broil 3-4 minutes on High until tops are golden. Watch carefully. Remove from oven. Serve with bagel chips.

Tomato Burrata Crostini

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Tomato Burrata Crostini! One look, one whiff, and one bite is all you need to be satisfied with this gastronomic appetizer. The intensity of slow-roasted tomatoes releases a tangy sweetness that marries well with the luscious creaminess of burrata cheese. Now balance that out with the subtle smokiness of paper-thin hard salami intermingling with aromatic basil leaves. You have just been transported to seventh heaven, inspired by the taste of Italy. Need I say more?

TOMATO BURRATA CROSTINI

Ingredients:

1 pint grape tomatoes

1 tablespoon olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 bakery flatbread, plain

1 tablespoon olive oil

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon basil

1/8 teaspoon garlic powder

8 ounces burrata cheese

8 thin slices of hard salami

Fresh basil

Instructions:

Preheat oven to 400°. Toss tomatoes in olive oil, sea salt, and black pepper. Warm an iron skillet over medium-high heat. Add seasoned tomatoes. Roast tomatoes 15-20 minutes until they blacken slightly and begin to burst. Brush both sides of flatbread with olive oil. Cut flatbread into 8 pieces and place on a pizza pan. Sprinkle with oregano, marjoram, basil, and garlic powder. Bake in the preheated oven for 5 minutes. Remove. Place burrata in a shallow dish. Divide it into 8 portions, cutting slowly to keep the creamy filling in the mozzarella shell. Transfer each portion to the flatbread, spreading burrata cheese as needed. Layer thin salami over burrata. Tear or fold to fit the shape of the flatbread. Add roasted tomatoes. Bake 5-8 minutes until edges begin to char. Remove crostini from oven. Garnish with fresh basil leaves. Serve warm.

Lump Crabmeat Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Lump Crabmeat Salad! Be pampered on a sunny porch or backyard patio with a light luncheon for two. Dining al fresco is especially popular with nature’s backdrop of fragrant flowers and tittering birdsong. These are what days are made of. If it’s a late afternoon gathering of light appetizers and spritzers, serve this lump crabmeat salad with crackers instead. Fresh fruit is always a good idea. Take advantage of warm weather and celebrate a party-like atmosphere.

LUMP CRABMEAT SALAD

Ingredients:

8 ounces wild caught lump crabmeat, cartilage removed

1 tablespoon Italian dressing mix

1 teaspoon lemon juice

1/3 cup mayonnaise

1 rib celery, diced

1/4 cup red pepper, diced

4 teaspoons chives, sliced

1 teaspoon tarragon leaves

1/8 teaspoon dry mustard

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 dash sriracha sauce

Red pepper, halved and membrane removed

Bibb lettuce leaves

Instructions:

Gently rinse crabmeat in a fine mesh strainer to remove any shell pieces or cartilage. Do not break up crab chunks. Transfer crabmeat to a medium bowl. Sprinkle with Italian seasoning mix. Toss to coat. Drizzle with lemon juice. Marinate in the refrigerator for 30 minutes. In another bowl, combine mayonnaise, diced celery, diced red pepper, sliced chives, tarragon leaves, dry mustard, garlic powder, celery seed, kosher salt, white pepper, and sriracha sauce. Mix well. Add the crabmeat mixture to the mayonnaise mixture, gently coating the lump crabmeat. Spoon the crabmeat into two hollowed out red pepper shells. Cover with plastic wrap. Refrigerate one hour. Arrange Bibb lettuce leaves on two saucers; place lump crabmeat salad on each plate. Serve chilled.

Jalapeño Cheesy Cups

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Jalapeño Cheesy Cups! Fusion foods are the rage right now. Restaurant and Food Truck menus are the trendsetters that carry over into our home kitchens. Fusion foods blend a couple cultures into a balanced dish with copacetic results. Take this one, for instance. Asian wonton meets Mexican spice. You get the gooey cheese with spicy meat perfectly portable in a crispy cup. Pick one up and walk around. These handheld appetizers don’t last long. Forgot a napkin? No worries. Lick your fingers and meander back to the buffet line to snag another.

JALAPEÑO CHEESY CUPS

Ingredients:

24 wonton wrappers

8 ounces cream cheese, softened

1 1/2 cups Monterey Jack cheese, shredded

2 tablespoons pickled jalapeños, chopped

2 tablespoons bacon bits

2 tablespoons cooked chorizo, crumbled

2 green onions, chopped

1/2 cup cheddar cheese, shredded

Jalapeño slices, garnish

Cilantro, garnish

Instructions:

Preheat oven to 400°. Grease a 12-cup muffin tin. Place 2 wonton wrappers in each cup. Bake 4 minutes. Remove muffin tin from oven. Set aside. In a large bowl, combine cream cheese, Monterey Jack cheese, chopped jalapeños, bacon bits, crumbled chorizo, and green onions. Mix well. Divide cheese mixture into cups. Top with cheddar cheese. Finish with jalapeño slices. Bake 10 minutes until cheese is bubbly. Wontons should appear golden brown and slightly crispy. Garnish with fresh cilantro. Serve warm.

Firecracker Shrimp

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Firecracker Shrimp! Celebrations bring people together to share joy, laughter, and fond memories. They can be as elaborate as milestone birthdays and anniversaries or as simple as two friends supporting each other. Whatever the reason, emotions are involved to experience peace, harmony, and rapport. Hence, the explosion of bold flavors for shrimp-lovers everywhere. Let your celebrations include food that says “Wow! I’m really glad to see you.”

FIRECRACKER SHRIMP

Ingredients:

1 pound frozen jumbo shrimp, pre-cooked and thawed

1/2 cup cornstarch

1/4 cup cornmeal

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 eggs, beaten

1/4 cup vegetable oil

1/2 cup natural honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1 tablespoon chili paste

1/4 teaspoon ground ginger

1 green onion, snipped

1 teaspoon toasted sesame seeds

Instructions:

Combine cornstarch, cornmeal, sea salt, and black pepper in a shallow dish. Place beaten eggs in a separate shallow dish. Coat shrimp in dry breading, one at a time. Dredge coated shrimp into beaten eggs, covering both sides. Heat vegetable oil in an iron skillet on medium-high heat. Add coated shrimp to pan; do not crowd. Cook until golden brown, approximately 1-2 minutes per side. Transfer to a paper towel-lined plate. Repeat until all shrimp is pan-fried. To make glaze, combine natural honey, orange juice, soy sauce, garlic powder, chili paste, and ground ginger. Bring to a boil. Reduce to Simmer for 2 minutes until thickened, stirring often. Drizzle honey mixture over pan-fried shrimp or use as a dipping sauce. Garnish with green onion snips and toasted sesame seeds. Serve immediately.

Worcestershire Onion Dip

What’s Cooking in Gail’s Kitchen? The Color of Food: Worcestershire Onion Dip! Add a little drama to ordinary chip dip. Choose pan-fried sweet onions infused with agave nectar for that luscious caramel taste we adore so much. Pair it with a splash of Worcestershire sauce for spice and pizazz. Blend everything together for the most satisfying oniony taste. Refrigerate an hour and get the party started.

WORCESTERSHIRE ONION DIP

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

2 sweet onions, chopped

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons agave nectar

1/4 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

4 ounces Neufchâtel cheese, room temperature

1/2 cup Greek yogurt

1 green onion, chopped

Instructions:

In a large skillet over medium heat, warm olive oil and butter. Stir in chopped onions, sea salt, and black pepper. Stir to coat. Cover and cook until onions are deep golden, about 30 minutes. Stir every 10 minutes to keep from scorching. Stir in agave nectar and garlic powder. Reduce to low heat and cook 15 minutes longer. Reserve one tablespoon of onion mixture for garnish. Set aside. Transfer caramelized onions to a food processor. Purée until only slightly chunky. Add Worcestershire sauce, Neufchâtel cheese, and Greek yogurt. Pulse until combined. Scoop into a bowl. Top with remaining tablespoon of caramelized onions and green onion snips. Refrigerate one hour before serving. Serve with chips, crackers, or pretzels.

Layered Taco Dip

What’s Cooking in Gail’s Kitchen? The Color of Food: Layered Taco Dip! Wait no longer for a great appetizer. Set the tone for a social gathering with foods that say, “Let’s get this party started!”. A creamy dense layer of Mexican spices over a base of refried beans make the perfect foundation to hold the remaining ingredients. Not a fan of black olives? Simply choose green peppers or mushrooms instead. After all it’s your kitchen, so own it!

LAYERED TACO DIP

16-ounce can refried beans, traditional

16-ounce carton sour cream

8-ounce block cream cheese, room temperature

1 taco seasoning packet

1 cup romaine lettuce, chopped

1 large tomato, diced

3 green onions, chopped

1 1/2 cups extra sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

2.25-ounce can sliced black olives, drained

Tortilla chips or corn chips

Instructions:

Spread refried beans on the bottom layer of a serving platter. Combine sour cream, cream cheese, and taco seasoning packet in a bowl. Mix until smooth. Spread over refried beans. Divide romaine lettuce evenly over cream cheese layer. Top with diced tomatoes and green onion snips. Sprinkle shredded cheddar cheese followed by Monterey Jack cheese over all. Finish with black olive slices. Cover with plastic wrap and refrigerate dip for at least one hour. Serve with tortilla chips or corn chips.

Hot and Saucy Meatballs

What’s Cooking in Gail’s Kitchen? The Color of Food: Hot and Saucy Meatballs! For an amazing appetizer or afternoon snack, simply throw everything together for quick work. Bake in the oven or simmer in the crockpot on a low setting. Obviously, if you prefer to make the meatballs from scratch, be my guest. I opted for a simpler method today. Either way, once the meatballs are cooking, you can get on to other things. Such as the latest episode of “The Voice” on DVR. Don’t judge me.

HOT AND SAUCY MEATBALLS

Ingredients:

1/2 cup brown sugar

2/3 honey

1 cup ketchup

4 tablespoons soy sauce

1/2 teaspoon garlic powder

2 teaspoons red pepper flakes

2 teaspoons roasted sesame seeds

26 ounces Italian meatballs, fully cooked

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl combine brown sugar, honey, ketchup, soy sauce, garlic powder, and red pepper flakes. Mix well. Add Italian meatballs. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Quest Fundido Poblano Dip

What’s Cooking in Gail’s Kitchen? The Chow Down: Quest Fundido Poblano Dip! When my garden harvested a nice crop of poblano peppers, I was already counting the days until I would take these mildly rich green peppers and transform them into an earthy Mexican favorite. Poblanos, you see, are a cross between a jalapeño and a bell pepper. Hot, but not a scorcher, if you know what I mean. You may be more familiar with them in a popular restaurant dish called a chile relleno or another known as chile poblano. Either way, they’re amazing.

QUEST FUNDIDO POBLANO DIP

Ingredients:

2-4 chili poblano peppers

1/2 pound ground beef

1/2 teaspoon sea salt

1/4 teaspoon cumin powder

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

8 ounces Monterey Jack cheese, shredded

4 ounces feta cheese

Corn tortilla chips

Instructions:

Heat an iron skillet on the stove over medium-high setting. Place poblano peppers into pan. Allow peppers to blister and blacken. Turn with tongs to allow even roasting. When the peppers are charred and soft, transfer them to a covered bowl to steam and cool, about 10-15 minutes. When able to handle, peel skins and discard. Cut poblano peppers into strips or chop into smaller pieces. Layer in the bottom of a casserole dish. Set aside. In a medium skillet, cook ground beef over medium-high heat. Break into small pieces, turning often until ground beef is browned and crumbled. Drain, if necessary. Add sea salt, cumin powder, garlic powder, and black pepper. Mix well. Layer crumbled ground beef over poblano peppers. Top with shredded Monterey Jack cheese and feta cheese crumbles. Broil until cheeses are melted and golden brown in spots. Serve warm with corn tortilla chips.