Unwrapped Burritos

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Unwrapped Burritos! Casual meals come in handy on those days that are filled with unlimited tasks, scheduled appointments, and day-to-day responsibilities. Or you just don’t feel like making a full-course meal. Presenting……burrito fixings! It has all the good stuff: seasoned meat, tasty jalapeños, shredded cheeses, fresh onions, tomatillos, and corn kernels. Always remember to add crunchy tortilla chips and chunky salsa. Think of it as sinfully wicked. Kinda like sneaking more pizza toppings, scooping out lasagna fillings, or gobbling up the creme “Stuf” in an Oreo® cookie. Guilty, as charged.



1 pound lean ground beef, browned and crumbled

1 teaspoon sea salt

1/8 teaspoon garlic powder

1/2 teaspoon ground cumin

Jalapeño slices, for garnish

2 cups frozen corn kernels, thawed

1 red onion, sliced

4 tomatillos, sliced and halved

1/2 cup cilantro, roughly chopped

1/4 cup cheddar cheese, shredded

1/4 cup Monterey Jack cheese, shredded

Salsa, for dressing

Corn Tortilla Chips, for serving


Combine cooked ground beef, sea salt, garlic powder, and ground cumin. Keep warm, top with jalapeño slices; set aside. For the salad, in a medium bowl combine corn kernels, red onion slices, tomatillos, cilantro, cheddar cheese, and Monterey Jack cheese. Toss gently. To serve, arrange burrito fixings on the table, along with chips and salsa. Enjoy.

Spicy Poblano Sauce

What’s Cooking in Gail’s Kitchen? The Next Step: Spicy Poblano Sauce! Try to avoid slurping this sauce by the spoonful straight out of the jar. Poblano peppers are a whole other animal, so to speak. Compared to its fiery cousins, the habanero or jalapeño, poblanos are mild and earthy, especially when roasted. Most of the time they are either stuffed (like the chile relleno you find on restaurant menus) or served as a sauce over roasted chicken enchiladas. Still confused? Think Mexican green sauce with chicken and spicy red sauce with beef or cheese.



4 poblano peppers

1 tablespoon butter

1/2 onion, chopped

1/4 teaspoon garlic powder

1/4 cup chicken broth

1 cup light cream

1/2 teaspoon cumin powder

1/2 teaspoon sea salt

1/4 teaspoon white pepper

1/2 cup Greek yogurt


Line a baking sheet with aluminum foil. Space poblano peppers two inches apart. Roast poblano peppers in broiler oven on High setting until the skins are blistered and charred, 3-5 minutes. Remove from oven. Transfer to a bowl and cover for 15 minutes. When cool, peel off the skin and chop the peppers, discarding seeds and stems. Warm butter in a skillet over medium heat. Add chopped onions. Sprinkle with garlic powder. Cook until the onions are translucent, about 5 minutes. Add chicken broth and light cream. Slowly bring to a boil, stirring often. Add chopped poblanos. Reduce heat and simmer for 5 minutes. Transfer poblano mixture to a food processor. Pulse to purée. Season with cumin powder, sea salt, and white pepper. Pulse again. Add Greek yogurt. Blend until smooth. Serve warm over burritos or other Mexican dishes.

Dining Outside the Home: Olympic Café in Kapaa, Kauai

Dining Outside the Home: Olympic Café in Kapaa, Kauai. Even on rainy days you have to venture out for a bite to eat. For starters, a slightly salty/savory-rimmed Bloody Mary with a spicy kick is in order. Perched on the second level of the Olympic Café overlooking street activity has proven to be quite entertaining as more clouds rolled in and the sky opened up. A guy on a bicycle got drenched from the pounding rain. He nestled a paper bag under his armpit while his legs pedaled full speed through potholes filling with street water. Meanwhile, a steaming hot humongous burrito lunch arrived, so the open air seating was perfect for watching passing showers at a warm and dry distance. After all, you can’t rush perfection.

Dining Outside the Home: Island Taco in Poipu, Kauai

Dining Outside the Home: Island Taco in Poipu, Kauai. The handwritten sign on the counter said, “Aloha! Please try our homemade cinnamon crisp. Yum!” An inviting basket nearby was overflowing with crunchy sugar-coated flour tortilla strips. OMG! Within seconds Elise, a quirky illusion of a mermaid with ocean blue hair, appeared to take our order for lunch. Since all the tortillas are handmade, Island Taco didn’t stop there. Tacos that turn on, Burritos that beat all, Quesadillas that are quazy-good, plus much more. The chef at Island Taco goes on to create tropical choices like Kalua Smoked Pork, Seared Cajun Ahi, Blackened Mahi Mahi, Papaya Shrimp. Are you getting my drift? Refried beans and dirty rice are always a good idea. Generous servings are spot on! It’s a quick bite because, after all, you’re in paradise and the island lifestyle keeps you moving on. Hang loose. Shaka Mahalo.