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Hot and Saucy Meatballs

What’s Cooking in Gail’s Kitchen? The Color of Food: Hot and Saucy Meatballs! For an amazing appetizer or afternoon snack, simply throw everything together for quick work. Bake in the oven or simmer in the crockpot on a low setting. Obviously, if you prefer to make the meatballs from scratch, be my guest. I opted for a simpler method today. Either way, once the meatballs are cooking, you can get on to other things. Such as the latest episode of “The Voice” on DVR. Don’t judge me.

HOT AND SAUCY MEATBALLS

Ingredients:

1/2 cup brown sugar

2/3 honey

1 cup ketchup

4 tablespoons soy sauce

1/2 teaspoon garlic powder

2 teaspoons red pepper flakes

2 teaspoons roasted sesame seeds

26 ounces Italian meatballs, fully cooked

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl combine brown sugar, honey, ketchup, soy sauce, garlic powder, and red pepper flakes. Mix well. Add Italian meatballs. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Dirty Kettle Chips

What’s Cooking in Gail’s Kitchen? The Color of Food: Dirty Kettle Chips! Get set to trigger your brain’s pleasure center. I came upon this treat after surviving a bout with the flu bug. For days all I could do was crawl into bed and sleep, drink plenty of water, then satisfy my hunger pangs with spoonfuls of chicken noodle soup. Obviously when my appetite returned, I discovered there weren’t too many groceries in the house. Voilà, Dirty Kettle Chips were born. One bite was all it took to begin craving more. You should try it.

DIRTY KETTLE CHIPS

Ingredients:

8-ounce bag kettle-cooked potato chips

6-ounces provolone cheese, sliced

1 teaspoon red pepper flakes

1/4 teaspoon cracked black pepper

Green onion snips, garnish

Instructions:

Preheat oven to 400°. Spray an iron skillet with nonstick oil. Arrange potato chips in a single layer overlapping a bit. Next add provolone cheese on top. Sprinkle with red pepper flakes. Top with cracked black pepper. Repeat for second layer. Bake for 5 minutes or until cheese melts and edges turn slightly brown. Remove from oven. Garnish with green onion snips. Serve immediately.

Savory Bourbon Barbecue Sauce

What’s Cooking in Gail’s Kitchen? The Chow Down: Savory Bourbon Barbecue Sauce! Take a deep breath and try not to drool as you look at this tender slab of pork ribs. Focus instead on the incredible homemade bourbon barbecue sauce. It is so good you may want to slurp it with a spoon. Go ahead, permission granted. Swirl the tangy goodness around in your mouth so you can appreciate the savory sweet thick sauce with a surprising kick of red pepper. Underlying all this magnificence are hints of oak, toffee, dark fruit, and anise from bourbon whiskey. Well done.

SAVORY BOURBON BARBECUE SAUCE

Ingredients:

1 cup ketchup

1/2 cup Buffalo Trace Kentucky Straight Bourbon Whiskey*

3 tablespoons brown sugar

3 tablespoons dark molasses

3 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 1/2 teaspoons liquid smoke

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper

Instructions:

In a mixing bowl, combine ketchup, bourbon, brown sugar, dark molasses, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, liquid smoke, onion powder, garlic powder, red pepper flakes, and black pepper. Stir until thoroughly blended. Transfer bourbon barbecue sauce to a 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally, for two minutes. Reduce heat. Simmer until sauce is reduced to about half and thickened, approximately 10-15 minutes. Stir often. Do not scorch. Remove from heat. Carefully pour sauce into a jar. Refrigerate until ready to use.

*I receive no recompense from recommending Buffalo Trace Kentucky Straight Bourbon Whiskey.

Edamame Spicy Stix

What’s Cooking in Gail’s Kitchen? The Chow Down: Edamame Spicy Stix! You’ve probably been to a restaurant where the server placed a bowl of edamame on the table, in lieu of the bread basket. Next to it was an empty bowl for placing the discarded pods. If it was a first for you, no worries. Friends, this is one time you are allowed to eat with your fingers. Truth. Simply pick up one pod with your fingers and put it in your mouth, not letting go. Bite down with your teeth and slide the beans out as you pull the pod away. Tender green beans, about the size of peas, will drop onto your tongue. Chew and enjoy the flavor sensation. Easily toss the pod into the empty bowl and reach for another. Who would’ve thought eating edamame could be this much fun?

EDAMAME SPICY STIX

Ingredients:

12-ounce bag frozen Edamame with sea salt

2 tablespoons butter, divided

3 garlic cloves, minced

1/4 seasoned salt

1/8 teaspoon red pepper flakes

1 teaspoon sriracha sauce

Instructions:

Microwave edamame according to package directions. Let stand for one minute. Open package and set aside. In a cast iron skillet, melt one tablespoon butter over medium heat. Add minced garlic cloves, seasoned salt, and red pepper flakes. Cook for 1-2 minutes, stirring constantly. Reduce heat and add cooked edamame. Transfer to a serving bowl. Fit with remaining butter. Drizzle with sriracha sauce. Serve immediately. Remove shells before eating. Do not consume pods.

Grilled Corn-on-the-Cob

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Grilled Corn-on-the-Cob! Here’s an alternative to stovetop corn on the cob or microwave cooking. Throw the corn on the grill while the burgers are on their way to being well-done. You won’t believe the incredible taste. Or will you? If the results are slightly blackened or charred in spots, so much the better. That’s what makes it taste so good. By leaving the corn in the husk, natural steaming keeps the corn moist rather than dry and brittle. And if it rains? By all means, get out the kitchen torch and improvise. Toppings still apply.

GRILLED CORN ON THE COB

Ingredients:

4 ears corn, in husks

1 teaspoon sea salt

Butter to taste

1/4 cup parmesan cheese, grated

1/8 teaspoon red pepper flakes

1/8 teaspoon Mrs. Dash Garlic and Herb seasoning*

Salt to taste

Instructions:

Peel the husks without removing at the base. Strip away the corn silk. Fold the husks back into place. Fill a bowl with cold water. Add sea salt. Submerge the corn for 10 minutes. Heat the grill to medium-high. Remove corn and let drain. Place on the grill for 15 minutes. Cover. Turn the corn occasionally. Allow the corn to get slightly charred in places. When done, transfer corn cobs to a serving platter. Slather with butter. Sprinkle with grated parmesan cheese, red pepper flakes, and Mrs. Dash Garlic and Herb seasoning. Add sea salt to taste. Serve immediately.

*I receive no recompense for mentioning Mrs. Dash Garlic and Herb seasoning.

Overstuffed Pineapple Boat

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Overstuffed Pineapple Boat! If you’re looking for the WOW-factor for the next social gathering, bookmark this recipe for a standing ovation. It’s that good! Not only does it satisfy the meat and seafood lover in all of us, it also has “healthy” written all over it. You gotta admit, the pineapple presentation is a show-stopper. And the best part is, with a little planning, anyone can pull it off.

OVERSTUFFED PINEAPPLE BOAT

Ingredients:

1 whole ripe pineapple

1 pound frozen cooked shrimp; thawed, tails removed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1/4 cup butter

1 cup instant rice, brown or white

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Instructions:

Cut pineapple lengthwise; cut around the inside, following the edge to create a “boat”. Do not pierce the underside. Cut the pineapple flesh into chunks. Scoop out and place in a bowl. Set pineapple aside. In a deep skillet, warm olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove sautéed shrimp and place on paper towel-lined plate. Melt butter in the same skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well. Gently fold in sautéed shrimp and pineapple chunks, to taste. Refrigerate leftover pineapple in a covered container. Fill pineapple boats. Serve on platters. Garnish with cilantro leaf.

Yarrow Bowtie Pasta

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Yarrow Bowtie Pasta! Every time I passed by my front porch, I got a pleasant whiff of licorice. It seemed to come and go, but I couldn’t figure out which plant produced it. Imagine my delight when I discovered the previous owners had planted the decorative flowering herb, Yarrow. I pinched off a fern-like leaf, rubbed it between my fingers, and bingo, that was the familiar scent. When it comes to cooking, a little yarrow goes a long way. Because the leaves are feathery and soft, high heat will destroy the flavor. It is very important to wait until the dish is prepared before utilizing the essence of yarrow. The taste is so distinct, it must be used sparingly.

YARROW BOWTIE PASTA

Ingredients:

1 teaspoon yarrow leaves, chopped

1/2 teaspoon red pepper flakes

4 ounce dried bowtie pasta

1 teaspoon kosher salt

1 tablespoon olive oil

1 tablespoon truffle oil

2 tablespoons garlic, chopped

2 anchovy fillets in oil, rinsed and chopped

2 tablespoons dry white wine

Parmesan cheese, for garnish

Instructions:

Combine yarrow leaves and red pepper flakes. Mince together. Set aside. Cook bowtie pasta in salt water, according to package directions. While pasta is cooking, warm olive oil and truffle in a skillet on low heat. Add chopped garlic and anchovies; cook until fragrant and lightly browned. Do not burn. Remove pan from heat; swirl to cool. Add dry white wine to pan. When pasta is done, drain well. Add pasta to skillet. Toss to coat, cooking on low heat for one minute. Remove from heat; add yarrow mixture. Toss to incorporate. Transfer pasta to individual serving bowls. Garnish with fresh parmesan cheese. Serve with a tossed garden salad.

Pickled Red Onions

What’s Cooking in Gail’s Kitchen? Table Food: Pickled Red Onions! What’s the buzz over pickled red onions? This relatively new condiment seems to be grabbing center stage with pizza, burgers, and tacos. True, the raw red onion can come across a lot more potent than its yellow cousin. Some even consider it bitter. I find it very appealing when sliced razor thin. Now you have another alternative. When pickled, their tangy sweetness becomes so unique it may appear as though a secret ingredient suddenly turned the dish into a gourmet delight. Before long pickled red onions may find themselves as popular as ketchup and mustard.

PICKLED RED ONIONS

Ingredients:

1 red onion

1 cup apple cider vinegar

1/2 cup garlic wine vinegar

1/4 cup sugar

1 teaspoon kosher salt

1/8 teaspoon allspice

1/8 teaspoon red pepper flakes

Instructions:

Slice the top and bottom off the onion. Slice onion in half from top to bottom. Remove outer skin; discard. Slice red onion into half moons, about 1/8” thick. In a medium sauce pan, whisk together apple cider vinegar, garlic wine vinegar, sugar, and kosher salt. Place over medium-high heat. Bring mixture to a boil. Whisk until sugar and salt dissolve. Remove pan from heat and whisk in allspice and red pepper flakes. Add sliced onions to the pan; gently stir to combine. Allow mixture to cool completely at room temperature, stirring occasionally. Pour into a glass container. Cover tightly with a lid. Refrigerate overnight. Store in refrigerator for up to one month.

Wings Beans Shoyu

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Wing Beans Shoyu! Have you ever seen a four-angled bean? It actually has four corners. The rough texture looks a little odd, all jagged and such. Since they grow in tropical climates where there is plenty of humidity, rainfall, and warmth, there’s a pretty good chance you won’t find them at your local grocery store. However, they are readily available at Farmers Markets in the Hawaiian Islands, which is where I got these delectable little jewels. They taste similar to a snow pea with a slightly sweet crunch. Then there’s the sauce. YUM!

WING BEANS SHOYU

Ingredients:

1/2 pound wing beans, washed, ends trimmed, and cut into bite-size pieces

1/4 cup soy sauce, Japanese-style

2 tablespoons agave nectar

1/2 teaspoon garlic powder

1 teaspoon red pepper flakes

1 strip bacon, cooked and crumbled

Instructions:

Place prepared wing beans in a covered casserole dish. Add 2 tablespoons water. Microwave on High setting for 3 minutes until crisp-tender. Do not cook until mushy. Drain. Add crumbled bacon. Combine soy sauce, agave nectar, garlic powder, and red pepper flakes in a bowl. Whisk to blend flavors. Drizzle over wing bean mixture. Toss to coat. Serve warm.