Chef’s Plate

What’s Cooking in Gail’s Kitchen? Food for Sharing: Chef’s Plate! Pull together a party-friendly charcuterie platter where finger foods rule. Make it as elaborate as you choose, depending on the size of the guest list. Obviously for an intimate dinner for two, something like this is a perfect balance of contrasting flavors. Keep the bread crunchy and the jam or jelly sweet. It offsets the fatty, salty meat by cutting through the richness of the buttery cheese. The tartness of gherkins is a classic choice for nibbling in between. Be creative. Anything goes.

CHEF’S PLATE

Ingredients:

Jalapeño Pepper Jelly

Cornichons Gherkins

Red Onion

Baguette Toast

Mixed Nuts

Summer Sausage Sticks

Aged Bleu Cheese

Bite-size Dry Salami

Instructions:

Fill small condiment bowls with pepper jelly, baby gherkins, and assorted mixed nuts. Slice baguette. Rub with olive oil and bake in a 350° oven for 10 minutes. Turn over and bake 5 minutes longer. Place on a chef’s board or in a bread basket. Arrange cured hard sausages around the wedge of Bleu cheese. Slices red onion and “fan” near the bread. Once the food is arranged, open a bottle of wine, and enjoy the experience of grazing.

Dining Outside the Home: Conroy’s at Marriott Resort on Hilton Head Island, South Carolina 

Dining Outside the Home: Conroy’s at Marriott Resort on Hilton Head Island, South Carolina!  When you receive special attention from the talented kitchen chefs at Conroy’s, sit up and take notice. Culinary delights, high on presentation and exquisite in taste, make an evening meal one worth remembering. Never mind that the oceanfront view is drop dead gorgeous; that’s merely a bonus. The melt-in-your-mouth flavor of the Chilean Sea Bass drizzled with a rich Béchamel Sauce practically made my eyes roll back into my head. If you’ve never tried it, the next time you find it on the dinner menu, order it without hesitation. Chilean Sea Bass is tender, moist, buttery, and sinful. Try it anyway. It is high quality and honestly, you’re worth it!

Food Junkie Favorites 

Hello, my name is Gail and I’m a Food Junkie. I confess that I eat to live and enjoy the ride. I like fresh ingredients, garden herbs, rich chocolate, and French butter…to name just a few. But I’m in good company. Some of my recent posts have been favored by the “Food Network” on Twitter as well as Ina Garten (The Barefoot Contessa) on Instagram. Come along with me for “Eating My Way Through the Alphabet: Food Junkie Favorites! This remarkable journey of the palate is special because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: FOOD JUNKIE FAVORITES!”