Splatter Pan Roasted Peppers

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Splatter Pan Roasted Peppers! There’s something comforting about roasted vegetables. Perhaps it’s the amazing flavor as a result of dry oven heat. Ever notice that slightly caramelized texture? Sometimes it results in a toasted nutty-like flavor. Sweetness piques, especially in tomatoes. The soft brown garlic bulbs surprised me most of all. I mashed one against the roof of my mouth. The raw bitterness had been replaced with a savory sweetness that brought sheer pleasure to my taste buds. No wonder people say food can produce a seductive spark. Am I the last one to discover this about roasted garlic?

SPLATTER PAN ROASTED PEPPERS

Ingredients:

3 green bell peppers, seeded and halved lengthwise

2 tablespoons olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup mozzarella cheese, shredded

24 ripe cherry tomatoes, halved

3 cloves garlic, halved

2 tablespoons capers

1 teaspoon basil, crushed

Instructions:

Preheat oven to 400°. Spray a splatter pan with nonstick oil. Arrange green peppers, cut side up to fit. Brush the peppers, inside and out with olive oil. Season with salt and pepper. Divide mozzarella cheese between peppers. Arrange cherry tomatoes so they fill each pepper “boat” to overflowing. As they roast the tomatoes will shrink in size. Tuck garlic cloves in between the tomatoes. Finish with capers. Drizzle with remaining olive oil. Sprinkle crushed basil over all. Bake 40-45 minutes. Allow roasted peppers to cool to room temperature before serving.

Liptauer Cheese Spread

What’s Cooking in Gail’s Kitchen? Be Our Guest: Liptauer Cheese Spread! I love appetizers. Mostly because they give you permission to graze through a meal. Some say by eating smaller meals more frequently, it can lead to a longer, healthier life. So, around dinner time you could find me uncorking a bottle of nice red wine and nibbling on fruit, cheese, and crudités. This mellow cheese spread offers a blend of anchovy-stuffed green olives, sweet onions, salty capers, and spicy French Dijon mustard. Permission granted, my friends.

LIPTAUER CHEESE SPREAD

Ingredients:

8-ounce block of Neufchâtel cheese

1/2 cup unsalted butter

2 tablespoons Vidalia onion, finely chopped

12 anchovy-stuffed green olives, finely chopped

1 teaspoon French Dijon mustard

1 teaspoon imported capers, chopped

1 teaspoon caraway seed

1 teaspoon paprika

Instructions:

Combine softened Neufchâtel cheese and butter. Mix until smooth. Add Vidalia onion, anchovy-stuffed green olives, French Dijon mustard, imported capers, caraway seed, and paprika. Mix well. Form into a ball. Chill for one hour. Garnish with parsley. Serve with toasted baguette slices and vegetable crudités.

Lox and Bagels

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Lox and Bagels! Whenever I serve this for an impassioned brunch, I make an extra effort to use top-quality ingredients. For starters, I choose an over-sized gourmet sesame seed bagel freshly baked that morning at the local Bagel Shoppe. The lox is traditionally smoked Wild Alaskan Sockeye Salmon, sliced thin. It smells divine when I break the seal. The creamy Neufchâtel cheese can either be plain or infused with fresh dill. Herbs make everything better, in my opinion. Red onion slices add a slightly sweet taste while the imported nonpareil capers liven up the open face creation with a salty punch that shatters like a fireball in your mouth. Well done!

LOX AND BAGELS

Ingredients:

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

1/4 red onion, sliced

4 ounces applewood smoked salmon

2 tablespoons imported capers, nonpareil

Fresh dill sprigs

Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with red onion slice, smoked salmon pieces, and imported capers. Garnish with fresh dill sprig.

Xanthous Deviled Eggs

Eating My Way Through the Holidays! Festive Foods: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste.

XANTHOUS DEVILED EGGS

Ingredients:

6 hard boiled eggs, cooled and peeled

1 tablespoon pickled jalapeño peppers, minced

3 tablespoons mayonnaise

2 teaspoons cilantro, chopped

1 teaspoon Dijon mustard

1 teaspoon pickled jalapeño juice or white vinegar

1/2 teaspoon caper liquid (optional)

Pinch of Cajun seasoning

Pinch of sugar

1 fresh jalapeño pepper, slices for garnish

Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container.

Olive Tapenade

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night.

OLIVE TAPENADE

Ingredients:

1/2 cup green olives with pimentos

1/2 cup black olives, pitted

1/2 cup kalamata olives, pitted

2 tablespoons capers

4 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor.

Holy Capers-Salmon Avocado Toast

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Holy Capers-Salmon Avocado Toast! Whenever I have leftover grilled salmon, this is my favorite indulgence. The first time I made it, my husband and I literally stood at the kitchen counter nibbling on it until it was completely gone. Each morsel had us licking our fingers and begging for more. The combination of lemon thyme and salty capers balance the slightly smoky texture of the salmon. It’s followed by a crunch of sesame seed artisan toast with a creamy avocado finish. If you take the time to sit down and enjoy this delightful open-face sandwich, think about pairing it with a light and fruity rosé wine. It’ll tickle your palate and have you giggling all afternoon or evening long.

HOLY CAPERS-SALMON AVOCADO TOAST

Ingredients:

6 ounces of grilled salmon fillet, flaked

Sprigs of fresh lemon thyme

2 teaspoons imported capers, non-pareil

2 slices of sesame artisan bread, toasted

1 small avocado, mashed

1 small tomatillo, diced

Pinch of garlic powder

1 teaspoon lemon juice

Instructions:

Make sure the grilled salmon fillet is flaked. Set aside. Combine the mashed avocado, diced tomatillos, garlic powder, and lemon juice in a bowl. Blend well. To assemble the open-face sandwich, place the toasted artisan sesame slice on a luncheon plate. Next spoon avocado mixture over top. Layer flaked salmon over all. Sprinkle with capers and garnish with lemon thyme.

X-tra Tender Marinated Chicken

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: X-tra Tender Marinated Chicken! Here is one recipe that definitely lives up to its name. Tender. And I mean “melt-in-your-mouth” tender. For variety, I have used the marinade ingredients but switched the meat between chicken and pork. Both with astounding results. Because I literally took the meat out of the freezer and popped it in the slow-cooker may be another reason the outcome was so effective. Do it first thing in the morning before you’re off and running. When you return home later on, the irresistible aromas will greet you at the door. For a finishing touch, flash fry the pieces (plus juices from the marinade) in an oiled iron skillet at high temperature for a minimal amount of time. The results will leave everyone singing your praises. You can thank me later.

X-TRA TENDER MARINATED CHICKEN

Ingredients:

2-3 pounds chicken

1/2 cup butter, melted

1 cup vinegar

1 cup orange juice

1/4 cup kosher salt

1 tablespoon oregano

1/2 teaspoon garlic powder

Oil for frying

Lemon and capers for garnish

Instructions:

Place chicken in a slow-cooker. Combine melted butter, vinegar, orange juice, kosher salt, oregano, and garlic powder. Pour over meat. Cover. If meat is frozen, set timer for four hours on High, then four hours on Low. If meat is thawed, set timer for eight hours on Low. When finished, using a tongs, transfer chicken to a platter. Reserve marinade. To “flash fry”, warm an iron skillet with 1 tablespoon of vegetable oil on medium heat. Add chicken. Do not overcrowd. Ladle a small portion of marinade juice over chicken. It will sizzle, so a screen lid is recommended. After 2-3 minutes gently turn juicy chicken to char the other side. Add oil to prevent meat from sticking. Repeat until all chicken is fried. This works well with boneless or shredded meat. Serve warm with assorted vegetables. Garnish with capers and lemon slices.

Veal Scallopini Piccata

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Veal Scallopini Piccata! Did you know substituting pork cutlets for veal meat is a common practice? If the idea of a baby calf makes you squeamish, you will be delighted with that little bit of news. It’s all about the select few bull calves, but that’s a story for another day. Here again, we’re talking about a time-saving recipe. After all, we’re on the brink of Summer with daylight extending further into the evenings tempting us with outdoor activities that are much more pleasant that cleaning up the kitchen. This recipe calls for pork cutlets, lemon, capers, wine, and butter. Ah, now I have your attention.

VEAL SCALLOPINI PICCATA

Ingredients:

1 pound veal (or pork) cutlets, pounded 1/4” thick

4 tablespoons butter, divided

2 tablespoons olive oil

1/4 cup flour

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup dry white wine

14-ounce can chicken broth

1/2 lemon, thinly sliced

1/2 tablespoon lemon juice

2 tablespoons capers, drained

1 tablespoon parsley

Instructions:

Warm 2 tablespoons butter and olive oil in an iron skillet over medium-high heat. On a sheet of wax paper, combine flour, sea salt, and pepper. Dredge veal (pork) in flour; shake off excess. Add veal (pork) to skillet. Cook until golden brown, about 2-3 minutes per side. Transfer to a platter; set aside. Add wine to skillet. Cook, scraping bottom of pan until reduced by half. This will take approximately 3 minutes. Add chicken broth and lemon slices. Bring to boil. Cook 8 minutes longer. Add remaining butter, lemon juice, capers, and parsley. Return veal (pork) cutlets to pan. Coat with sauce. Serve immediately.

Eating My Way Through the Holidays! Yuletide Favs: Xanthous Deviled Eggs!

Eating My Way Through the Holidays! Yuletide Favs: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste.

XANTHOUS DEVILED EGGS

Ingredients:

6 hard boiled eggs, cooled and peeled

1 tablespoon pickled jalapeño peppers, minced

3 tablespoons mayonnaise

2 teaspoons cilantro, chopped

1 teaspoon Dijon mustard

1 teaspoon pickled jalapeño juice or white vinegar

1/2 teaspoon caper liquid (optional)

Pinch of Cajun seasoning

Pinch of sugar

1 fresh jalapeño pepper, slices for garnish

Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container.