Old Bay Mayo

What’s Cooking in Gail’s Kitchen? Food With Soul: Old Bay Mayo! First of all, there is no substitute for Old Bay seasoning as a core ingredient in this post. It’s a sacred concoction, invented in the 1940s and respected by Southerners, containing 18 unspecified ingredients. If you try to use Cajun, Jerk, or generic blends, don’t blame me if the results are less than phenomenal. What I can assure is that it taste ah-mazing with shrimp, crab cakes, seafood, and more. Turn Old Bay Mayo into an aioli for sandwiches, dressing for salads, or condiment for meats. I can see you coming up with a dip for french fries, too. Don’t blame me; I’m just the messenger.

OLD BAY MAYO

Ingredients:

1/2 cup mayonnaise

2 teaspoons fresh chives, chopped

2 teaspoons dill weed, snipped

2 teaspoons lemon zest, grated

1 tablespoon lemon juice

1 teaspoon Old Bay* seasoning

Instructions:

In a small bowl, whisk together mayonnaise, fresh chives, dill weed, lemon zest, lemon juice, and Old Bay seasoning. Stir until smooth. Cover and refrigerate for one hour. Serve as a condiment or dipping sauce for seafood.

*I receive no recompense for mentioning this product.

Pinto Bean Cottage Ham Stew

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Pinto Bean Cottage Ham Stew! Whenever I make a main course meat, I usually have enough excess to freeze a portion or two for recipes down the road. It keeps us from growing weary of eating the same thing over and over until it’s gone. This recipe is one of those “second meals” from the cottage ham dinner recently. It can easily be substituted with ham or completely omitted for a vegetarian meal. It’s nice to have options, isn’t it?

PINTO BEAN COTTAGE HAM STEW

Ingredients:

1 teaspoon olive oil

1/4 cup onion, chopped

1/4 cup celery, diced

6 mini carrots, sliced

15-ounce can pinto beans, with liquid

1/2 teaspoon garlic powder

1/2 teaspoon marjoram

1/2 teaspoon thyme

2 teaspoons liquid smoke

1/4 teaspoon black pepper

2 cups water or broth from cottage ham*

1 cup cottage ham, cooked and cut into bite-sized pieces

1-2 bay leaves

Instructions:

In an iron skillet, warm olive oil over medium heat. Add chopped onion, diced celery, and sliced carrots. Cook 10 minutes, or until tender. Add the pinto beans with liquid, garlic powder, marjoram, thyme, liquid smoke, and black pepper. Stir. Slowly add water and cottage ham pieces. Stir to combine. Place the bay leaves on top. Bring to boil, then reduce to a simmer. Cover. Cook for 30 minutes. For a thicker stew, lightly mash some of the pinto beans. Remove bay leaves before serving.

*Broth was saved from the original preparation of the cottage ham.

http://Snapshotsincursive.com/2020/04/29

Cottage Ham

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Cottage Ham! I’ve made this dense cottage ham three different ways: slow-cooker, stove-top, and oven-bake. The best results came when I used the Le Creuset cast iron enameled Dutch oven.* It seemed to distribute the heat more evenly. The ham was fork-tender, moist, and juicy. Because the pan locks in the moisture, you can keep it warm in the oven until dinner time by reducing the oven temperature after the first three hours. Any leftover cooking water can be used as a soup base the following day.

COTTAGE HAM

Ingredients:

2 pound smoked shoulder butt

8-10 black peppercorns

1 tablespoon brown sugar

4 bay leaves

Instructions:

Preheat oven to 350°. Rinse cottage ham to remove excess salt. Place cottage ham in a 3.5-quart Dutch oven. Add enough water to fill 2 inches above ham. Add black peppercorns, brown sugar, and bay leaves. Cover with lid. Bake cottage ham two hours. Check water level to keep the pan from going dry. If it does, add a little more water. The absorption allows the ham to be fork-tender, not chewy. Bake one hour longer, if necessary. The ham is done when the internal temperature is 160°. Serve with potatoes and vegetables of choice.

*I receive no recompense for mentioning this product.

Fifteen-Bean Ham Bone Stew

What’s Cooking in Gail’s Kitchen? Start Smart: Fifteen-Bean Ham Bone Stew! This time of year the nights are chilly and the days can still be warm. A slow-cooker makes preparing a satisfying meal pretty simple. Throw everything together and let it “stew” for awhile. Nowadays you can get an assortment of 15 beans ranging from pinto, garbanzo, and northern to split pea, navy, and lentil in the same package. Add that ham bone you stored in the freezer during the holidays and you’re on your way. By adding sweet onion, diced tomatoes, and bay leaves, you’ll make this a classic favorite every time.

FIFTEEN-BEAN HAM BONE STEW

Ingredients:

20-ounce package of 15 Bean Soup assortment

1 pound ham bone with ham chunks

32 ounces vegetable broth

32 ounces water

1 sweet onion, chopped

1 teaspoon chili powder

1/4 teaspoon garlic powder

4-5 bay leaves

14.5 ounce can diced tomatoes, with juice

1 tablespoon lemon juice

1 teaspoon red pepper flakes

Instructions:

Rinse beans. Place in a large pot filled with 8 cups of water. Allow beans to soak overnight. After soaking, drain water. Transfer beans to a slow-cooker. Add ham bone with meat. Cover with vegetable broth and water. Add chopped onion, chili powder, garlic powder, and bay leaves. Cook on High setting for 5 hours (or Low setting for 7-8 hours) or until beans are tender. Remove the ham bone. Let the excess meat fall off into the stew or cut it off the bone and put the meat chunks back into the crockpot. Stir in diced tomatoes, lemon juice, and red pepper flakes. Cook 30 minutes longer on Low setting. Before serving, remove bay leaves. Serve with crusty bread.

Tavern on the Bay in Naples, Florida

Dining Outside the Home: Tavern on the Bay in Naples, Florida! Imagine yourself on a sunny afternoon, perched at the edge of a patio, under a swaying palm tree, sipping on a refreshing beverage with a panoramic view of Naples Bay. Ahhh. These are the moments when Time stands still. Notice the Mediterranean-style architecture, the brick-laden pathways, the gurgling fountains, and the waterfront activity. It practically feels like an oasis in the middle of paradise. Feeling hungry? The Tavern on the Bay menu has you covered. The freshest ingredients are used in an ahi poke bowl, chopped salad, prime rib slider, snapper sammie, or shrimp taco. It sure makes choosing something a tough decision. No worries. There really isn’t a wrong choice. Sit back and enjoy.

Orzo Chicken Soup

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Orzo Chicken Soup! If you like thick soup, this recipe is for you. Every spoonful is filled with veggies, chicken, and pasta. If you prefer to slurp the soup or add crumbled saltines, simply increase the liquid by adding two cups of water or more broth. The soup will thicken as the orzo continues to absorb the liquid. In the event there are leftovers for another meal, feel free to add more liquid until you have the desired consistency. Whichever way you like your soup, get ready to enjoy a flavorful bowl of YUM.

ORZO CHICKEN SOUP

Ingredients:

1 tablespoon olive oil

1/2 cup yellow onion, chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 tablespoon Herbes de Provence

4 cups chicken broth

3/4 cup uncooked orzo

2 cups cooked chicken, shredded

3 Bay leaves, dried

Instructions:

In a Dutch oven, warm olive oil over medium heat. Add chopped onions, sliced carrots, and chopped celery. Cook until tender, stirring occasionally. Sprinkle in Herbes de Provence. Add chicken broth and orzo pasta. Stir. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes until pasta is tender. Fold in shredded chicken. Tuck bay leaves into soup. Heat until soup is hot and bay leaves are soft, stirring gently. Ladle soup into bowls. Remove bay leaves before serving.

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.

Pinto Bean Cottage Ham Stew

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Pinto Bean Cottage Ham Stew! Whenever I make a main course meat, I usually have enough excess to freeze a portion or two for recipes down the road. It keeps us from growing weary of eating the same thing over and over until it’s gone. This recipe is one of those “second meals” from the cottage ham dinner recently. It can easily be substituted with ham or completely omitted for a vegetarian meal. It’s nice to have options, isn’t it?

PINTO BEAN COTTAGE HAM STEW

Ingredients:

1 teaspoon olive oil

1/4 cup onion, chopped

1/4 cup celery, diced

6 mini carrots, sliced

15-ounce can pinto beans, with liquid

1/2 teaspoon garlic powder

1/2 teaspoon marjoram

1/2 teaspoon thyme

2 teaspoons liquid smoke

1/4 teaspoon black pepper

2 cups water or broth from cottage ham*

1 cup cottage ham, cooked and cut into bite-sized pieces

1-2 bay leaves

Instructions:

In an iron skillet, warm olive oil over medium heat. Add chopped onion, diced celery, and sliced carrots. Cook 10 minutes, or until tender. Add the pinto beans with liquid, garlic powder, marjoram, thyme, liquid smoke, and black pepper. Stir. Slowly add water and cottage ham pieces. Stir to combine. Place the bay leaves on top. Bring to boil, then reduce to a simmer. Cover. Cook for 30 minutes. For a thicker stew, lightly mash some of the pinto beans. Remove bay leaves before serving.

*Broth was saved from the original preparation of the cottage ham.

http://Snapshotsincursive.com/2020/04/29

Cottage Ham

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Cottage Ham! I’ve made this dense cottage ham three different ways: slow-cooker, stove-top, and oven-bake. The best results came when I used the Le Creuset cast iron enameled Dutch oven.* It seemed to distribute the heat more evenly. The ham was fork-tender, moist, and juicy. Because the pan locks in the moisture, you can keep it warm in the oven until dinner time by reducing the oven temperature after the first three hours. Any leftover cooking water can be used as a soup base the following day.

COTTAGE HAM

Ingredients:

2 pound smoked shoulder butt

8-10 black peppercorns

1 tablespoon brown sugar

4 bay leaves

Instructions:

Preheat oven to 350°. Rinse cottage ham to remove excess salt. Place cottage ham in a 3.5-quart Dutch oven. Add enough water to fill 2 inches above ham. Add black peppercorns, brown sugar, and bay leaves. Cover with lid. Bake cottage ham two hours. Check water level to keep the pan from going dry. If it does, add a little more water. The absorption allows the ham to be fork-tender, not chewy. Bake one hour longer, if necessary. The ham is done when the internal temperature is 160°. Serve with potatoes and vegetables of choice.

*I receive no recompense for mentioning this product.