charred

DIY Outdoor Kitchen Meal

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: DIY Outdoor Kitchen Meal! Leftovers make great meals, simply by preparing them another way. Using the outdoor kitchen makes that possible, no matter the weather. Imagine the incredible aromas filling the air with smoky curlicues. Try not to drool. The vegetables will be done shortly, retaining moisture and nutritional value, if that’s important to you. I’m all about the taste. Sometimes there’s a slight caramelization, which is actually a bonus. Are we good? Then let’s get started. 

DIY OUTDOOR KITCHEN MEAL

Ingredients: 

2 ears corn on the cob, cut in half

1 bunch asparagus spears, stalk ends snipped

1/2 pint cherry tomatoes, halved 

1 cup cooked pork tenderloin, shredded

1 tablespoon olive oil

1 tablespoon butter, room temperature 

1 teaspoon seasoning salt

Instructions:

Preheat gas grill to 400°. Drizzle olive oil over fresh asparagus spears. Place in a grill pan; sprinkle with half the seasoning salt; set aside. Rub softened butter over the corn on the cob. Sprinkle with remaining seasoning salt. Place corn on preheated grill grates. Close lid. Allow corn to char; using tongs, turning every 4 minutes to char. Kernels will be tender and juicy when pierced with a paring knife. Warm shredded pork in foil on the grill while cooking the asparagus spears in the grill pan for 5 minutes. Turn as necessary to prevent burning. Transfer all food to a platter. Serve immediately with halved cherry tomatoes. 

Pan-Seared Tilapia

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Pan-Seared Tilapia! I don’t often “fry” foods, but once in awhile nothing else will do. The secret to pan-searing fish involves five key steps. First, make sure the skillet is nonstick or a trustworthy cast iron skillet. Secondly, choose a neutral-flavored oil which has a higher smoke point. You won’t need much, so it’s crucial to make sure the oil is not going to turn black from high heat. The third point, and this is just as important, make sure moisture is removed from the fish. If not, there is guaranteed to be steam-created soggy fish or dangerous grease splatters. Step Four: When the fish is placed in the pan, do not overcrowd it. The pieces should not touch each other at all. Finally, allow the fish to sear without moving it. This is how you get that beautiful crispy surface. Use a timer. Once the fillets are carefully flipped over, you’re almost done. By this time everyone in the house will be heading to the kitchen to discover what smells so incredibly good. Well Done, Grasshopper.

PAN-SEARED TILAPIA

Ingredients:

2 frozen tilapia fillets, thawed

1/2 tablespoon brown sugar

1/2 tablespoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/2 lime, juice and zest

2 tablespoons vegetable oil

1 pat butter, divided

Fresh dill, for garnish

Instructions:

Defrost fish fillets overnight in the refrigerator. Remove from package, pat dry with paper towels. Set aside. In a shallow dish, combine brown sugar, chili powder, kosher salt, garlic powder, and lime zest. Mix well. Warm vegetable oil in a cast iron skillet over medium-high heat. Rub both sides of each fillet with the spice mixture. Cook tilapia fillets for 4 minutes. Carefully flip them over. Squeeze lime juice over fish in pan. Divide a pat of butter over the top of each fillet. Cook 3 minutes longer, or until opaque and flaky. Transfer pan-seared tilapia fillets to a platter. Allow to rest for 5 minutes. Garnish with fresh dill. Serve immediately.

Tony Sacco’s Coal Oven Pizza in Estero, Florida

Dining Outside the Home: Tony Sacco’s Coal Oven Pizza in Estero, Florida! You’re probably wondering what the big deal is about mentioning “coal oven” in the name of this pizza joint. Basically, it boils down to the deliciousness of a charred crust enclosing a chewy center without overcooking the toppings. You get this from very high, dry heat contained within the oven walls. The coal oven is a little larger than the others, so it holds more pizzas. Makes sense, amirite? There’s nothing worse than sinking your teeth into a pizza pie loaded with extra cheese only to discover the bottom crust is a bit soggy. That’s not going to happen at Tony Sacco’s. In fact, customize your creation like I do. For cheese-lovers, request shredded mozzarella, smoky provolone, grated parmesan, and fresh mozzarella over authentic Italian marinara. The cheese pulls will practically make your mouth drool in public. Slowly wipe your chin. Then garnish a pizza slice with freshly chopped basil and dig in.