chili

Tuna Sushi Tower

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Tuna Sushi Tower! Poke is very quickly becoming a popular food to eat at home or when dining out. I became quite a fan while wintering on the island of Kauai. Eating fresh fish and seafood became as natural as a daily walk along the beach. The secret to good poke is buying sashimi-grade tuna, since it is eaten raw. Poke translates to “chunk” in the Hawaiian language. Basically, raw fish is cut into chunks and marinated. Choosing fresh tuna over frozen is the most favorable option, so always have a chat with your seafood specialist to learn how they supply it. If frozen, be sure each portion is individually vacuum packed. Always allow it to thaw in the refrigerator. After that, the difficulty is in deciding which way to prepare it.

TUNA SUSHI TOWER

Ingredients:

8-ounce ahi tuna steak, sushi grade, cut into chunks

2 tablespoons fresh chili paste

2 tablespoons toasted sesame oil

1/4 cup ponzu sauce

1 avocado, cut into chunks

1 1/2 cups cooked sushi rice

Sliced Scallions, for garnish

Pickled Ginger, for garnish

Instructions:

Combine the ahi tuna chunks, fresh chili paste, sesame oil, and ponzu sauce. Lightly toss and allow to marinate in the refrigerator for 2 hours. To assemble the “tower”, use a 3-inch round ring mold. Place it in the center of a plate. Begin with 6 tablespoons of sushi rice. Lightly press down using the back of a spoon to make the layer compact. For the next layer, use 6 tablespoons of avocado chunks, pressing lightly and smoothing as you go. Finally spoon the marinated ahi tuna chunks on top. Transfer the mold to the refrigerator to chill. Make another tower, with the remaining ingredients, repeating the same steps. To serve, slowly remove the mold ring. Garnish with pickled ginger and sliced scallions. Offer wasabi paste, if desired.

Black Beans ‘n Rice Soup

What’s Cooking in Gail’s Kitchen? Clean Eating: Black Beans ‘n Rice Soup! At first glance, this appears to be a meatless meal. It can be with one minor change. Just don’t add meat. And yet, if you appreciate a dish you can sink your teeth into, I invite you to read on. This flavorsome recipe gets down to earth as a stick-to-the-ribs dinner. We all know brown rice is a good source of fiber as well as an excellent source of vitamins and minerals. Black beans support good heart health and could help lower cholesterol. Pork provides protein. Last time I checked, 1+1+1=3. That’s my story and I’m sticking to it.

BLACK BEANS ‘N RICE SOUP

Ingredients:

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/2 teaspoon red chili garlic sauce

1 teaspoon cumin

1/2 teaspoon oregano

10.5-ounce can beef consommé

1/2 cup instant brown rice

15-ounce can black beans, drained and rinsed

1 cup seasoned pork, precooked and shredded

1/2 cup water, if needed

2 tablespoons red pepper, diced

Cilantro, for garnish

Instructions:

Warm olive oil in a deep skillet over medium-high heat. Add chopped onions and minced garlic. Cook, stirring occasionally for 5 minutes until onions are soft and clear. Add red chili garlic sauce, cumin, and oregano. Cook 2 minutes longer. Add beef consommé and brown rice. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes. Add black beans and seasoned pork. Stir to combine. Add water, if needed to ensure everything is covered. Replace lid and simmer for 10 minutes longer. Ladle into bowls. Garnish with diced red peppers and cilantro. Serve immediately.

Kidney Bean Chili Pizza

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Kidney Bean Chili Pizza! If you like the spiciness of chili and can’t resist a slice of gooey cheese pizza, prepare yourself for an endorphin rush like no other. Happiness is contagious and I guarantee you, chili pizza will put you in a good mood. Now let me be clear, the pizza itself is not “make you sweat hot”, which is why I listed the hot pepper rings and sriracha as garnishes to taste. To each his own. I probably overdo the spiciness compared to my husband. Just remember, if it’s too spicy, drink milk. It soothes the body much better than soda, beer, or water.

KIDNEY BEAN CHILI PIZZA

Ingredients:

1 pound lean ground beef

1 envelope original chili seasoning mix

14.5-ounce can diced tomatoes, with juice

15-ounce kidney beans, with juice

12-inch prepared pizza crust

1/4 cup red onions, sliced

2 cups mozzarella cheese, shredded

Hot pepper rings, for garnish

Sliced green olives, for garnish

Sriracha Sauce, to taste

Instructions:

Preheat oven to 400°. In a large skillet over medium-high heat, brown ground beef. Drain fat. Stir in chili seasoning mix, diced tomatoes, and kidney beans. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Place pizza crust on a baking sheet. Spoon chili evenly onto crust. Layer with sliced red onions. Cover all with shredded mozzarella cheese. Bake 15-20 minutes or until cheese is melted and crust is crispy. Top with hot pepper rings and green olives. Drizzle with sriracha sauce. Serve immediately.

Bang Bang Sauce

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Bang Bang Sauce! Look no further for a tasty condiment that can be smeared, dunked, or drizzled all over fried chicken, grilled shrimp, or even steamed broccoli if the mood strikes you. It’s smooth and creamy, a little bit spicy, honey sweet, and tingles your tongue. You absolutely must share with everyone else at the table. After all, garlic tastes delicious in food, but it leaves behind a slightly pungent odor that can find some people feeling offended or jealous. And we wouldn’t want that.

BANG BANG SAUCE

Ingredients:

1/2 cup mayonnaise

3 tablespoons sweet chili sauce

1 tablespoon sriracha

1 teaspoon natural honey

1/2 teaspoon rice vinegar

1 clove garlic, minced

Green onions, for garnish

Red pepper flakes, for garnish

Instructions:

In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, natural honey, rice vinegar, and minced garlic. Whisk until everything is combined. Pour into a serving dish. Garnish with green onion snips and red pepper flakes. Serve as a dipping sauce with seafood.

Scoop Chili Cheese Nachos

What’s Cooking in Gail’s Kitchen? Bright Ideas: Scoop Chili Cheese Nachos! Before you sit down to watch your favorite sports team or series on Netflix, throw together a sheet pan of nachos to snack on. It’s the perfect food for grazing because everyone seems to like them. First of all, nachos are finger food. They’re also snackable ( is that a made-up word?) They feel like a treat or a party’s going on. And there’s enough for everyone. Add some sour cream, guacamole, and sliced jalapeños, if you choose. On second thought, better double the recipe if you’re expecting more than two or four. Be forewarned.

SCOOP CHILI CHEESE NACHOS

Ingredients:

9.25 ounce bag Scoops® corn chips*

15-ounce can chili, any brand

15-ounce can black beans, rinsed and drained

8 ounces sharp cheddar cheese, shredded

2-3 tomatoes, diced

2 green onions, snipped

1 teaspoon red pepper flakes

Sriracha sauce, for drizzling

Instructions:

Preheat the oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a glass mixing bowl, combine chili with black beans. Warm slightly in the microwave. Fill each corn chip with a tablespoon of filling. Place chili chip on the prepared baking sheet, forming a single layer. Repeat until the tray is full. Layer the shredded cheese over all. Place diced tomatoes onto cheese. Finish with green onion snips and red pepper flakes. Bake 15-20 minutes until cheese is melted. Serve with sriracha sauce for extra zing.

*I receive no recompense for mentioning this product.

Tuna Tartare with Seaweed

What’s Cooking in Gail’s Kitchen? Start Smart: Tuna Tartare with Seaweed! Do you wrinkle your nose when you hear the word “raw”? Some people get a little squeamish. How about if you see the word “sushi”? My grandkids’ eyes light up and their mouths begin to salivate. See the difference? “Tartare” is a fancy word for raw meat or seafood. In Hawaii, you may see the words “Ahi Poke”, which is a healthy raw tuna dish made with the best tuna right out of the sea. By adding a mixture of ginger, garlic, sesame oil, and red pepper flakes, the flavor becomes incredibly irresistible. Check out the closest Asian Deli to pick up a container of ready-to-serve seaweed salad. It’s already marinated in a delicious sauce. Together on a plate, you’ve just created a masterpiece.

TUNA TARTARE WITH SEAWEED

Ingredients:

2 ahi tuna steaks, cut into 1/4” cubes

3 tablespoons organic soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 green onion

1 red jalapeño pepper, sliced

4-ounce container of prepared seaweed salad

Green onion slivers for garnish

Instructions:

Pat ahi tuna dry with a paper towel. Transfer to a bowl. Add organic soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, the chopped white ends of the green onions, and the red jalapeño pepper slices. Gently toss to coat. Cover and refrigerate one hour. To serve, place prepared seaweed salad on a plate. Layer ahi tuna over salad. Garnish with the remaining green onion curls.

Zestful Ahi Poke

What’s Cooking in Gail’s Kitchen? The Next Step: Zestful Ahi Poke! Have you noticed all the rage about eating raw tuna? Whether it’s an appetizer or poke bowl, ahi seems to be the star attraction. If you’ve never tried it, perhaps it takes some getting used to. After all, the texture is totally different from cooked fish. When saturated in a spicy sesame soy marinade, I found it absolutely irresistible. Then served with crunchy wonton crisps, taro chips (my fav), or corn tortilla chips it evolves from a curiosity to a craving. Just so you know, premium ahi tuna steaks are now available in the freezer aisle for those, like me, who are landlocked part of the year.

ZESTFUL AHI POKE

Ingredients:

2 ahi tuna steaks, premium grade

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 cup green onion, chopped

Wonton Crisps, Taro Chips, or Corn Tortilla Chips

Instructions:

Pat ahi tuna steaks dry with a paper towel. Cut into 1/2” cubes. Transfer to a bowl. Add soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, and chopped green onions. Gently toss to coat. Cover and refrigerate one hour. Serve as an appetizer with choice of chips.

Pulled Pork BBQ Pizza

What’s Cooking in Gail’s Kitchen? The Next Step: Pulled Pork BBQ Pizza! Need a break from ordinary pizza? Here’s a unique twist on an old classic. Take southern pulled pork, usually served on a toasted bun, lose the bread, and spread the pork over pizza crust instead. Tangy barbecue sauce is used in lieu of marinara, providing just enough zing to alert the taste buds. Since barbecue sauces come in a multitude of options from hickory smoke to brown sugar sweet, you may want to blend two flavors together like I’ve done here. The results will astound you.

PULLED PORK BBQ PIZZA

Ingredients:

1 prepared pizza crust

1-2 tablespoons olive oil

1/8 teaspoon garlic powder

1 tablespoon cornmeal

3/4 cup barbecue sauce

1/4 cup chili cocktail sauce

1 cup pulled pork

2 cups mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Rub both sides of prepared pizza crust with olive oil. Season bottom with garlic powder. Sprinkle cornmeal over the bottom side. Bake on a pizza stone for 5 minutes. Remove from oven. Combine barbecue sauce and chili cocktail sauce. Mix well. Spoon onto pizza dough. Top with pulled pork and mozzarella cheese. Return to oven and bake 15-20 minutes until cheese is melted and crust is golden brown.

Sweet Potato Wedges

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Sweet Potato Wedges! Mention the word sweet potato french fries and watch everyone’s eyes glaze over. Just the thought of a crispy outer skin surrounding a fluffy center sounds too good to be true, doesn’t it? Add homemade ketchup or sriracha mayo for dipping. Ahhh. Suddenly it’s a meal in itself……unless family members think you should share. Better make more.

SWEET POTATO WEDGES

Ingredients:

2 sweet potatoes, skin on and cut into wedges

1 1/2 tablespoons olive oil

1/2 teaspoon chili powder

1/2 teaspoon coarse sea salt

1/8 teaspoon black pepper

2 teaspoons agave nectar

Green onion, snipped, for garnish

Instructions:

In a microwave-safe bowl, combine sweet potato wedges and olive oil. Toss to coat. Cover. Microwave on HIGH for 6 minutes or until tender when pierced with a knife, tossing and replacing lid after 3 minutes. Allow to cool 10 minutes. Add chili powder, coarse sea salt, and black pepper. Toss to coat. Preheat grill pan over medium-high heat. Brush with olive oil. Place sweet potato wedges on oiled grill pan. Cook 3 minutes per side until charred and tender. Remove from heat. Drizzle with agave nectar. Garnish with green onion snips. Serve immediately.