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Viva Poblano

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Viva Poblano! How can such small pepper plants produce so many poblanos?  When it rains, it pours!  It seems as though we have peppers coming out of our ears: jalapeño peppers, Marconi sweet peppers, poblano peppers, bell peppers, and finally habanero peppers. I have roasted, baked, dried, and pickled peppers in all sorts of delicious ways. Today’s dish is a Mexican specialty that showcases the smoky taste of poblanos. It’s a meal in itself. To tone down the heat, always add cheese. Permission granted. 

VIVA POBLANO 

Ingredients:

4 large poblano chiles, roasted, halved, seeded, skins removed

1/4 cup onion, diced

1 teaspoon olive oil

1 pound ground beef

1/8 teaspoon garlic powder

1 teaspoon cumin powder

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/2 cup Monterey Jack cheese, shredded

1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 350°. Heat olive oil in a skillet over medium heat. Sauté onions. Add ground beef, garlic powder, cumin, salt, and pepper. Cook until meat is completely brown and crumbly. Remove from heat. Spray four individual casserole dishes with nonstick oil. Place one poblano pepper in the bottom of each dish, laying the split pepper open to fill the dish. Cover the pepper with Monterey Jack cheese. Add a layer of seasoned ground beef mixture. Finally top with cheddar cheese. Spray aluminum foil with nonstick oil. Cover each casserole dish. Bake for 30 minutes. Remove foil and bake 10 minutes longer. Serve with chips and salsa. 

Tomatillo Salsa Verde

What’s Cooking in Gail’s Kitchen? The Daily Special: Tomatillo Salsa Verde! The grower at the Farmers Market literally gave me her version of roasting tomatillos as she handed me her bounty. “Pull out your iron skillet, peel and quarter the tomatillos, throw in some garlic cloves, and roast it together in your oven. Simple.” Imagine my smile later that afternoon as I presented a dish of the freshest aromatic salsa verde to my husband for “Happy Hour”. Served with organic corn chips and a citrus margarita, it created quite a buzz!

TOMATILLO SALSA VERDE

Ingredients:

5-6 medium size tomatillos, peeled and stems removed

3 garlic cloves, peeled

1 sweet onion, chopped

1 teaspoon sea salt

1 teaspoon cumin powder

3 jalapeño pickled peppers, sliced

Instructions:

Remove the crackly husks covering the fresh tomatillos. Rinse well to remove the sticky residue on the skin. Quarter each tomatillo and place in a seasoned iron skillet. Add garlic and sweet onion. Sprinkle with salt and cumin powder. Place skillet in the oven on highest setting for Broil. Check after 5 minutes, turn the vegetables, and broil another 5 minutes. They should appear soft and slightly charred. There will be juice in the skillet, so handle with care. Transfer vegetables to a food processor. Add jalapeño peppers and purée on pulse setting. 

Flour Shell Taco Seasoning

What’s Cooking in Gail’s Kitchen? A Cut Above: Flour Shell Taco Seasoning! In case you weren’t already aware, foodie taco lovers will justify any version of homemade tacos. For instance, have you ever thought of sprinkling spiced seasoning on the outside of the tortilla? Me either, until now. Not only does it control the amount of salt that is used, it also renders immediate satisfaction of crispy saltiness before your teeth sink into the scrumptious filling inside. Talk about drool-worthy. Game on!

FLOUR SHELL TACO SEASONING

Ingredients:

1 teaspoon Himalayan salt, finely ground

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon smoked paprika 

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper 

Instructions:

Combine together Himalayan salt, onion powder, garlic powder, cumin powder, smoked paprika, chili powder, and cayenne pepper seasonings. Mix well; set aside. Prepare homemade tacos according to your favorite recipe. Preheat the oven to 350°. Using a nonstick baking sheet, arrange the meat-and-cheese-filled flour tacos in rows. Spray each outer shell with nonstick oil. Sprinkle taco seasoning on each side; flip and repeat. Bake until the cheese inside is melted and the tortillas have crisped up, about 5-6 minutes.  Serve with micro-greens and jalapeño pepper slices, if desired. Serve warm. 

Tiki Tacos

What’s Cooking in Gail’s Kitchen? Home Cooking: Tiki Tacos! There was a time I could eat a dozen tacos at one sitting. Seriously. I was 20 years old, working two full time jobs and rode my bicycle everywhere!  Nowadays, I show a little more restraint and stop after two tacos. But it’s still one of my favorite meals. Sometimes I use corn tortilla shells and other times I use flour. The shell determines which spices to use. Today it’s flour tortillas. 

TIKI TACOS

Ingredients:

1 pound lean ground beef

1/8 teaspoon garlic powder

1 teaspoon cumin powder

1/2 teaspoon sea salt

1/8 teaspoon black pepper

8 flour tortillas

1/4 cup butter, melted

Lettuce, torn

Tomato, chopped

1 cup sharp cheddar cheese, shredded

1/4 cup jalapeño peppers, sliced

1/2 cup prepared salsa

Instructions:

Preheat oven to 350°. In a medium skillet, brown ground beef. Drain. Stir in garlic, cumin, salt, and pepper. Set aside. Brush one side of tortillas with butter. Spoon about 1/4 cup of meat mixture onto center of unbuttered sides. Fold in half; place on a baking sheet. Repeat until all tortillas are filled and meat is distributed evenly between them. Bake in the oven about 15 minutes or until tortilla shells are crisp. Remove from oven and serve with lettuce, tomato, and cheese. Spoon salsa over too and garnish with jalapeño pepper slices. 

Effortless BBQ Beef

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Effortless BBQ Beef! If you are a guy, or have a husband like I do, who craves the deep beefy flavor he can sink his teeth into, you may want to keep this recipe in your stash of favorites. It requires very little effort, but delivers satisfying results. Brisket is actually dense and savory, so don’t let the fatty underside deter you. Once it’s cooked, the fat is removed thus leaving behind the luscious beefy taste associated with lean steak. The thick barbecue sauce adds more moisture to the meat, making it perfect for sliders and sandwiches. Game on! 

EFFORTLESS BBQ BEEF

Ingredients:

2-3 pounds beef brisket

1 tablespoon dried thyme leaves

1 tablespoon paprika 

2 teaspoons black pepper 

2 teaspoons sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 cup water

1 1/2 teaspoons liquid smoke

3 tablespoons Worcestershire sauce

18 ounces prepared barbecue sauce

Instructions:

In a small bowl, combine dried thyme leaves, paprika, black pepper, sea salt, onion powder, garlic powder, and ground cumin. Mix well. Rub spice mixture all over the top of the brisket. Pour water into the bottom of a slow cooker. Transfer the spice-rubbed brisket to the slow cooker. Pour liquid smoke and Worcestershire sauce over the top of the brisket. Cover with the lid. Cook on Low setting for 8-10 hours. Once done cooking, remove the brisket to a platter. Remove fat from the bottom of the brisket; discard. Shred the brisket. Carefully pour the water out of the slow cooker. Place the shredded brisket back into the slow cooker. Cover with barbecue sauce. Gently stir to mix. Cover and cook 30 minutes longer until the brisket and sauce are heated through. Serve warm. 

Pork Tenderloin Chimichanga

What’s Cooking in Gail’s Kitchen? Food With Soul: Pork Tenderloin Chimichanga! If you want to step up your game from an ordinary burrito, but really prefer the flavor of crispy fried foods, there are healthier ways to accomplish it without a deep fryer. Anyone who owns an air fryer will attest to that. I haven’t purchased this countertop convection yet, although my new kitchen does have the option on the built-in wall unit. The one time I tested it produced a charred burn mark on the wooden cutting board afterwards. The jury is still out if I’ll make another attempt at it. These chimichangas are baked in the oven and deliver golden brown crunchy results. Tried-and-True techniques go a long way in my book.

PORK TENDERLOIN CHIMICHANGA

Ingredients:

2 1/2 cups pork tenderloin, cooked and shredded

2/3 cup medium picante sauce, prepared

1/3 cup green onions

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

8 flour tortillas

1/4 cup melted butter

1 cup Mexican blend cheeses, shredded

Lettuce, tomatoes, onions

Ranch dressing, prepared

Fresh lime wedges, for garnish

Instructions:

Preheat oven to 425°. Spray a 9”x13” baking dish with nonstick oil. Set aside. In a large skillet, combine shredded pork tenderloin, picante sauce, green onion, ground cumin, dried oregano, and sea salt. Simmer 5 minutes to heat through and allow most of the liquid to evaporate. Remove from heat. Brush both sides of a flour tortilla with melted butter. Spoon 1/3 cup meat mixture into the center; top with 2 tablespoons Mexican blend cheese. Fold 2 sides over filling; fold ends down. Place seam side down in prepared baking dish. Repeat with remaining ingredients. Bake 15 minutes or until crisp and golden brown. Serve lettuce fixings drizzled with ranch dressing. Garnish with lime wedges.

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.

UNWRAPPED BURRITOS

Ingredients:

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

Instructions:

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.

Swordfish on the Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Swordfish on the Grill! Swordfish is called “Steak” for a reason. Forget fishy-tasting fish. (Say that 3 times really fast!) Swordfish, when grilled, looks more like a ribeye steak. It’s a dense, thick piece of fish. Now that doesn’t mean it is dry and tough. Actually the opposite is true. When you plan ahead and use a marinade, it becomes meaty and juicy, thereby satisfying both meat lovers and fish lovers. You can tell it is cooked because it actually changes color. One more thing, when setting the table…don’t forget the steak knife.

SWORDFISH ON THE GRILL

Ingredients:

4 6-ounce swordfish steaks

3 tablespoons olive oil

2 teaspoons soy sauce

1 tablespoon garlic red-wine vinegar

1 teaspoon dried rosemary

1 tablespoon minced garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons grated lemon rind

1/4 teaspoon red pepper flakes

Instructions:

Rinse swordfish; pat dry. Set aside. To make the marinade, combine olive oil, soy sauce, garlic red-wine vinegar, dried rosemary, minced garlic, ground coriander, ground cumin, grated lemon rind, and red pepper flakes. Whisk to blend. Place swordfish steaks in a single layer of a shallow dish. Pour marinade over all. Coat both sides of fish. Cover dish with plastic wrap and refrigerate for two hours. Remove dish from refrigerator and allow to come to room temperature while preheating the gas grill to 400°. Place swordfish steaks on the preheated grill. Close lid and cook for 5 minutes. Turn, close lid, and cook 5 minutes longer. Fish will be charred on the edges. Serve immediately.

Pork Tamales

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Pork Tamales! I have high respect for the Mexican culture, especially when it comes to cooking. For years I have procrastinated about making tamales, probably because I love them and really don’t want that to change. Seriously though, for me the Mexican homemade version is labor intensive. Most little girls were taught the family traditions by their mothers and grannies. To them it comes easily as an art form after decades of making the traditional dish. Sauces from scratch can take an entire day if you begin with boiling the chilies and blending the spices. I left that labor of love for the pros. Now if you’re game, roll up your sleeves, tie on an apron, and let’s get started.

PORK TAMALES

Ingredient Toppings for Tamales:

Tomatoes, diced

Green onions, sliced

Lettuce, chopped

Lime wedge, for garnish

Ingredients for Corn Husks:

6-ounce package dried corn husks

Instructions:

Soak corn husks in hot water for one hour or until softened. Drain husks; pat dry. Set aside.

Ingredients for Cornmeal Dough:

1 1/4 cups solid shortening

4 cups corn masa mix

1 3/4 cups warm chicken broth

1 tablespoon salt

2 teaspoons paprika

Instructions for Cornmeal Dough:

In a large bowl, beat solid shortening on medium speed with an electric mixer until creamy, about 3 minutes. In another bowl, stir corn masa mix, chicken broth, salt, and paprika until combined. Gradually add corn masa mixture to shortening, beating on medium speed just until blended after each addition. Cover dough with plastic wrap until ready to use. Set aside.

Ingredients for Pork Filling:

2 cups fully cooked roast pork, shredded

10-ounce can mild diced tomatoes and green chiles, drained

3/4 cup barbecue sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

Instructions for Pork Filling:

In a bowl, combine shredded pork, diced tomatoes and green chilies, barbecue sauce, garlic powder, onion powder, chili powder, red pepper flakes, and salt. Stir until well blended. Set aside.

Ingredients for Tamale Sauce:

2 tablespoons unsalted butter

3 tablespoons flour

2 cups unsalted beef broth

2 tablespoons adobo sauce from chipotles in adobo

2 teaspoons taco seasoning

Instructions for Tamale Sauce:

In a skillet over medium heat, warm unsalted butter. Do not scorch. Sprinkle in flour, whisking until a paste is formed. Stir 2 minutes longer. Gradually add beef broth, stirring constantly. Allow mixture to slightly thicken, about 5 minutes. Add adobo sauce and taco seasoning. Stir until combined. Set aside. Serve warm over tamales.

Instructions for Assembling Tamales:

Spread about 3 tablespoons of Cornmeal Dough into a 3”x3 1/2” rectangle in center of one corn husk. Spoon one heaping tablespoon of meat filling down the center of the Cornmeal Dough rectangle. Fold long side of husk over, enclosing meat filling with Cornmeal Dough. Fold bottom of husk over folded sides, leaving top end open. Tie with strips of corn husk or bakery twine. Transfer to a platter. Repeat with remaining ingredients. In a 16-quart tamale steamer pot, fill water to about 1/2” from the bottom of the rack. Stand tamales above the water level, closed end down, on rack in steamer.* Cover the tamales with leftover husks and a clean cloth before placing the lid on the pot. Bring to a boil, reduce heat and steam over medium heat for two hours until masa is no longer doughy. Add water as necessary. Take one tamale from the middle to check it is done before turning pot off. When done, allow tamales to cool for 10 minutes to set properly. To serve, transfer tamales to a platter. Unwrap a tamale, ladle on the sauce, and top with diced tomatoes, green onion slices, and chopped lettuce. Garnish with lime wedge. Serve immediately.

*In order to keep the tamales upright, put a heat-proof cup, bottom up, in the middle of the rack. It will help the tamales to balance upright.