garlic

Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

Thai Curry Compound Butter

What’s Cooking in Gail’s Kitchen? Talking Points: Thai Curry Compound Butter! Flavor your favorite meats or slather it on crusty breads and crackers. Thai spices Rock! Maybe you can’t exactly put your finger on it. Thai seasoning is that unique. It appeals to the senses. Not only are the spices aromatic, but their diverse array of sweet, sour, bitter, and salty sashay around the room in a rhythmic dance to a different drum. Is it any wonder we are magically drawn to the earthy quality in Thai food? The colors and texture can be mesmerizing without overpowering the intensity of a dish. Now perhaps you may feel as though I am simply trying to butter you up, but tasting is believing.

THAI CURRY COMPOUND BUTTER

Ingredients:

1/2 cup unsalted butter, softened

1/4 teaspoon Himalayan pink salt, finely ground

1/4 teaspoon cracked black pepper

2 tablespoons Thai curry paste

1/8 teaspoon ground ginger

1/8 teaspoon sriracha

Cilantro, for garnish

Instructions:

In a mixing bowl, combine unsalted butter, Himalayan pink salt, cracked black pepper, Thai curry paste, ground ginger, and sriracha. Stir until smooth. Place a sheet of waxed paper on the counter. Spoon compound butter onto waxed paper. Roll layer of waxed paper over butter to form a log. Roll tight; twist ends. Refrigerate for one hour or until firm. Serve on crackers with cilantro over vegetables, in soups, meats, and noodle dishes.

“X” Marks the Spot Toast

What’s Cooking in Gail’s Kitchen? Food With Soul: “X” Marks the Spot Toast! Wake up your mornings with crunchy toast points slathered in guacamole. That’s what I do when I have a ripe avocado begging to be used. By adding the tomatoes, lime juice, and seasoning, it jumpstarts my day with zest and creaminess that makes me smile. If you’re a brave warrior, sprinkle on some red pepper flakes and slay the day!

“X” MARKS THE SPOT TOAST

Ingredients:

1 large ripe avocado, halved, pitted, and peeled

1 tomato, diced

1/2 teaspoon lime juice

1 teaspoon sea salt

1/8 teaspoon garlic powder

4 slices wheat bread, toasted and cut into four points

Instructions:

In a shallow bowl, mash ripe avocado with a fork. Leave small chunks for flavor. Fold in diced tomatoes and lime juice. Season with sea salt and garlic powder. Gently mix. Divide the mashed avocado among the toast points. Arrange toast into an “X” on each plate. Serve immediately.

World-Class Steak Salad

What’s Cooking in Gail’s Kitchen? Food With Soul: World Class Steak Salad! There’s nothing more satisfying than a bowl of fresh salad greens, crumbled cheese, and garden veggies…unless you add a juicy grilled steak. Suddenly, the meal becomes restaurant-worthy. It’s filling, protein-rich, and pretty! It seems like a lot is going on there, but once you plan it out, the assembly takes mere minutes. To save money, you can use flank steak instead of sirloin or ribeye, as long as you tenderize it in a marinade. Giving you options makes everything taste better. Wouldn’t you agree?

WORLD CLASS STEAK SALAD

Ingredients for Steak:

1 pound flank steak

2 tablespoons olive oil

1 tablespoon garlic wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Ingredients for Salad:

2 cups iceberg lettuce

2 cups romaine lettuce

1 cup Campari tomatoes, quartered

1/4 cup red onion, thinly sliced

1 ripe avocado, sliced

1/4 teaspoon lime juice

3 strips precooked bacon, crumbled

1/4 cup bleu cheese, crumbled

1 green onion, sliced

Everything But Bagel seasoning

Instructions:

In a shallow dish, combine olive oil, garlic wine vinegar, kosher salt, and black pepper. Coat both sides of flank steak. Cover dish with plastic wrap and marinate steak for one hour. Meanwhile, prepare the salad. In a serving bowl, layer the iceberg and romaine lettuce leaves first. Leave a small area for the grilled steak. Arrange Campari tomatoes, red onion slices, and avocados around the edge of the bowl. Sprinkle lime juice over avocado slices to prevent browning. Top salad with crispy bacon pieces, bleu cheese crumbles, and sliced green onions. Sprinkle Everything But Bagel seasoning over all. Refrigerate salad until ready to serve. To grill the steak, preheat grill to 450°. Remove the steak from the marinade and place directly on grill grates. Close lid; cook for 3 minutes. Discard marinade. Turn steak and grill 3 minutes longer with lid closed. Transfer steak to a cutting board. Allow to “rest” for 5 minutes. Slice meat and place onto the prepared salad. Serve with bleu cheese dressing.

Tripletail Fish Fillet

What’s Cooking in Gail’s Kitchen? Food With Soul: Tripletail Fish Fillet! No, this fish species does not actually have three tails, like its name implies. It does, however, have three rounded fins on the back end of its body that make it appear that way. Pretty cool, huh? It tends to swim in tropical waters, or float on top of the water giving it an appearance of a dry leaf drifting along on a wave. Perhaps the tripletail’s ancestors were the original hippies of the sea, back in the day. You know, hanging out with aquatic mermaids and other interesting water nymphs. But I digress. If you’re wondering how tripletail taste, it’s kinda like grouper or snapper: naturally firm, flaky, and sweet. You should try it.

TRIPLETAIL FISH FILLET

Ingredients:

12-ounce triple tail fish fillet

1/2 cup rice wine vinegar

3 tablespoons soy sauce

1 1/2 tablespoons sesame oil

1/8 teaspoon ground ginger

1/8 teaspoon garlic powder

Green Onions, chopped

Instructions:

Wash the fish fillet; pat dry. Place in a shallow dish. In a separate bowl, combine rice wine vinegar, soy sauce, sesame oil, ground ginger, garlic powder, and chopped green onion. Mix well. Pour the marinade over the fish; cover with plastic wrap. Refrigerate for 8 hours or overnight. Preheat the gas grill to 400°. Transfer triple tail fish directly to the grill grates. Close lid and cook for 4 minutes. Discard marinade. Turn fish and cook 4 minutes longer, with lid closed. Serve over a bed of Chinese fried rice.

Smoked Mahi Fish Dip

What’s Cooking in Gail’s Kitchen? Food With Soul: Smoked Mahi Fish Dip! If you haven’t had the opportunity to taste Florida’s smoked fish dip, you must add it to your list of interesting foods. It has a creamy texture accented by a rich smoky flavor. Did you just wrinkle your nose at the word “Fish”? Hold on a sec, because we’re not talking about pungent canned tuna here. The fish that is used has white flesh, is pretty mild and actually sweet tasting, so it balances beautifully with a citrusy kick that will entice you to another mouthful. Try it in a restaurant or seafood diner first. Then come back for this recipe and make it yourself. Without reservations.

SMOKED MAHI FISH DIP

Ingredients:

2 8-ounce smoked fillets of mahi-mahi, skin removed

1/2 cup cream cheese, room temperature

1/4 cup mayonnaise

1 tablespoon olive oil

1/4 cup lemon juice

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 cup scallions, thinly sliced

1/4 cup fresh dill, chopped

1 tablespoon capers, finely chopped

Instructions:

Flake smoked mahi-mahi fish into 1/2” chunks in a bowl. Set aside. In a larger bowl, combine cream cheese, mayonnaise, olive oil, lemon juice, cayenne pepper, garlic powder, onion powder, kosher salt, and white pepper. Mix until smooth. Add sliced scallions, chopped dill, and capers. Gently stir. Fold in smoked mahi-mahi until incorporated. Do not over mix. Small chunks will keep the dip from turn mushy. Chill slightly. Spread the smoked fish dip over crackers or toasted baguettes.

Jumbo Shrimp Over Avocado

What’s Cooking in Gail’s Kitchen? Food With Soul: Jumbo Shrimp Over Avocado! Grill marks on food are like a person’s signature tattoo. I don’t know about you, but when I see that food is slightly charred, visions of smoky goodness can cause me to drool. The creaminess of the warmed avocado filled with spicy salsa takes me down a country road to memorable experiences of Mexican favorites. The grilled shrimp is enhanced by the savory herbs, adding tangy flavors seductive to the tongue. Not only is this a quick meal or tempting appetizer, it transforms every cook into a gourmet chef. You should try it.

JUMBO SHRIMP OVER AVOCADO

Ingredients:

1 large ripe avocado, halved with pit removed

Fresh lime juice

6 frozen precooked jumbo shrimp, tail on and thawed

2 tablespoons olive oil

1 teaspoon Italian seasoning blend

1 teaspoon sea salt

1/4 teaspoon garlic powder

1/4 cup prepared salsa

Dill sprig, for garnish

Instructions:

Preheat grill to 400°. In a small dish, combine olive oil, Italian seasoning blend, sea salt, and garlic powder. Mix well; set aside. Squeeze lime juice onto both halves of avocado. Brush each avocado, as well as both sides of the shrimp, with the seasoned olive oil. Place directly onto the grill grates. Close lid. Cook the avocados for 4 minutes, or until slightly charred. Cook the jumbo shrimp for 2 minutes. Then flip the shrimp, close the lid, and cook 2 minutes longer. Transfer all to a platter. Spoon the salsa into the avocados. Arrange 3 jumbo shrimp over each portion. Garnish with a sprig of fresh dill. Serve immediately.

Hard Salami Corkscrew Pasta

What’s Cooking in Gail’s Kitchen? Food With Soul: Hard Salami Corkscrew Pasta! Tricolor pasta always makes me feel like a special occasion. The burst of natural colors in spinach and tomato keep the dish from becoming humdrum, in my opinion. By adding veggies, cheese, or pickles, the salad becomes a meal-in-a-bowl. Mix things up by substituting artichokes, hard-boiled eggs, or cucumbers. It’s really up to your personal preference and cravings of the moment. Any leftovers can be stored in the refrigerator for up to five days. As if. (smile)

HARD SALAMI CORKSCREW PASTA

Ingredients for Pasta Salad:

1 1/2 cups rainbow rotini corkscrew pasta, uncooked

4 ounces hard salami, cut into strips

1/2 pint grape tomatoes, halved

1/4 cup green olives, halved

1/4 cup red onion, finely chopped

1/2 sweet bell pepper, chopped

Ingredients for Dressing:

3 tablespoons garlic wine vinegar

1/4 cup olive oil

1 tablespoon sugar

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon marjoram

1/4 teaspoon garlic powder

Instructions:

Cook pasta according to package directions. Drain. Rinse under cold water. In a serving bowl, combine cooked pasta, hard salami, grape tomatoes, green olives, red onion, and bell pepper. Gently toss. In a small bowl, whisk together garlic wine vinegar, olive oil, sugar, sea salt, black pepper, oregano, basil, marjoram, and garlic powder. Mix well. Pour the dressing over the pasta. Toss to coat. Refrigerate for one hour. Serve.

Garlic Wine Red Snapper

What’s Cooking in Gail’s Kitchen? Food With Soul: Garlic Wine Red Snapper! Before I begin, Rule Number One: When marinating fish, always refrigerate. As fish sits in a marinade at room temperature, it encourages bacteria growth, which can be a bad thing. The olive oil makes a wonderful tenderizer making the fish soft and juicy. When seasonings are added at the same time, the results elevate the flavor. By grilling the fish fillets at a high temperature, the meal transforms into perfection on a plate.

GARLIC WINE RED SNAPPER

Ingredients:

1/2 cup garlic wine vinegar

1/4 cup olive oil

2 6-ounce red snapper fillets

1/2 teaspoon Italian seasoning blend

1/8 teaspoon black pepper

Juice of fresh lemon

3 tablespoons butter, melted

Instructions:

Arrange the red snapper fillets in a shallow dish. Pour the garlic wine vinegar over the fish. Allow the vinegar to surround the fish. Pour olive oil over top. Sprinkle Italian seasoning blend and black pepper over all. Cover dish with plastic wrap and refrigerate for 30 minutes. Preheat the grill to 450°. Transfer red snapper directly onto the grill grates. Close lid. Set timer for 4 minutes. Discard marinade. Using a fish spatula, flip fish and grill 4 minutes longer with lid closed. Meanwhile, melt butter and pour into individual cups. Squeeze fresh lemon juice into warm butter. Remove red snapper fillets from grill. Serve with melted lemon butter poured over top.