grilled

Happy Hobo Picnic

What’s Cooking in Gail’s Kitchen? Home Cooking featuring a Happy Hobo Picnic! The best thing about this recipe is ANY combination of meat and vegetables can be used!  No more picky eaters. Everyone chooses the vegetables they favor that appeal to their personal taste buds. And clean-up is a snap leaving more time for recreation, shopping, and fun!

HAPPY HOBO PICNIC

Ingredients:

2 pounds of beef tips, marinated 

1 onion, sliced

4 new red potatoes, sliced

1 pound of carrots, peeled and cut up

2 ears of corn, cut into thirds

1 teaspoon seasoned salt

1 teaspoon Herbs de Provence 

1/2 teaspoon crushed red pepper flakes 

Dash black pepper

6 tablespoons butter, sliced

Beef Tip Marinade:

1/2 cup olive oil

1/2 cup garlic wine vinegarette 

1/4 cup Worcestershire sauce 

1/8 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon pepper

Combine marinade ingredients and pour over beef tips. Cover. Allow to marinate overnight in the refrigerator. Remove tips and discard marinade. 

Instructions for Hobo Packets:

Preheat grill to medium-high heat. Prepare foil packets for single serving. Layer beef, onion, carrots, corn, and potatoes. Season with spices to taste. Place 1 tablespoon of sliced butter in each packet. Wrap foil around food and seal tightly. Grill 30 minutes, or until potatoes are tender. Carefully open each packet and serve. Caution: Steam will escape packets when opened. 

First-Class Fajitas

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling is always in season and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!

FIRST-CLASS FAJITAS 

Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak

Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila 

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste

1 Vidalia onion

1 green pepper

4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa 

1/2 cup sliced jalapeños 

1/2 cup cheddar cheese

1 tablespoon fresh cilantro 

4 flour tortillas

Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.) 

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!

*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Xia, Gan Shao

What’s Cooking in Gail’s Kitchen? Xia, Gan Shao which translates to Sweet and Sour Shrimp!  I know I’m stretching the alphabet a bit thin with this one, but I am crazy about shrimp!  I improvised a little, so I apologize in advance. Hopefully this will become one of your all time favorites. 

XIA, GAN SHAO

Ingredients:

1 pound of jumbo shrimp

1 teaspoon sea salt

1 teaspoon crushed pepper flakes

1 teaspoon Mrs. Dash Garlic & Herb seasoning blend

1/8 teaspoon garlic powder 

2 tablespoons olive oil

1/4 cup lime juice

Instructions:

Put shrimp in a baking dish, single layer. Mix remaining ingredients and pour over shrimp. Marinate 1 hour. Remove shrimp from marinade and place in a nonstick vegetable grilling basket. Discard marinade. Preheat outdoor grill for medium heat. Grill 2 minutes on each side, or until opaque. Do not over-cook! Serve with Asian Sesame dressing infused with Sriracha sauce. 

Quintessential Steak and Asparagus

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Quintessential Steak and Asparagus! The next time you want to prepare a romantic dinner for two, nix the tossed salad and go for a terrific steak dinner served on a bed of grilled asparagus. I mean, just look at that gorgeous grassy green color! You can almost taste the smoky crunch of the charred asparagus before sinking your teeth into the luscious buttery goodness of the filet mignon. The toasted saltiness of the crispy fried onions may create a magical finish that could lead to an increased libido for later on. Hey, I’m a hopeful romantic. 

QUINTESSENTIAL STEAK AND ASPARAGUS 

Ingredients:

2 6-ounce filet mignon steaks

2 tablespoons olive oil, divided 

1/2 teaspoon seasoned salt

1 pound fresh asparagus, trimmed

1/2 teaspoon herb and garlic seasoning

1/4 cup crispy fried onions

Instructions:

Rub one tablespoon of olive oil onto both sides of the filet mignon steaks, sprinkle with seasoned salt, and allow to marinate in a shallow dish for 20 minutes at room temperature. Wash asparagus in cold water. Remove woody ends. Place asparagus in a ziplock bag. Add one tablespoon olive oil. Sprinkle with herb and garlic seasoning. Zip bag; mix well. Allow to marinate for 20 minutes at room temperature. Preheat gas grill to 450°. Place a grill pan on a baking sheet; then spray grill pan with nonstick oil. Arrange asparagus in a single layer on the grill pan. Place pan on preheated grill. Cook for 10 minutes, turning occasionally to char. In the meantime, place filet mignon steaks directly onto grill grates. Grill for 5 minutes, then flip and cook 4 minutes longer for medium-rare. Allow steaks to sit for 3 minutes before slicing. Arrange filet mignon pieces over grilled asparagus. Top with fried onion rings. Serve immediately. 

Long Hot Peppers

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Long Hot Peppers! Aren’t they pretty? I picked up these twisted green chiles at a Mexican Farmers Market. Their skin is smooth and waxy in a conical shape that promises a mildly sweet flavor. The owner wanted me to try them, so he basically gathered up a handful and put them in my market basket. “You’ll see”, he said. “Taste them and come back for more.” These versatile peppers are so much milder than jalapeños, which make them a delicious addition to garden salads, homemade salsas, sandwich toppers, as pizza and pasta partners. Chop or slice, roast or pickle them…..as long as you give them a chance. 

LONG HOT PEPPERS

Ingredients:

1 pound long hot green peppers

1-2 tablespoons olive oil

1/4 teaspoon garlic powder

1/2 teaspoon seasoned salt

Instructions:

Only prepare the quantity you wish to use for a specific meal. Wash and pat dry the green peppers. Remove the stems; discard. Slice or chop each pepper, placing the pieces in a bowl. Whisk together olive oil, garlic powder, and seasoned salt. Pour over the peppers. Allow to marinate for 15 minutes before using. Savor the crunch! Store unused long hot peppers in the vegetable bin of the refrigerator. 

Honey Grilled Carrots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Honey Grilled Carrots! You know that slightly sweet and smoky flavor grilled foods release into our memory banks? Welcome another member to the weekend cookout. Move over, corn-on-the-cob, you might have competition with grilled carrots. The sweet juices, combined with a bit of honey, create a caramelized flavor that makes them a match worthy of any backyard barbecue on the horizon. So the next time you need another vegetable to be a star attraction, pick up a bag of carrots and watch them both disappear. 

HONEY GRILLED CARROTS

Ingredients:

8 large carrots, tops removed

1 1/2 tablespoons olive oil

1 tablespoon natural honey

Juice from one lemon

1 teaspoon za’atar seasoning 

Instructions:

Preheat the gas grill to 450°. Place carrots in a single layer in a microwave-safe dish. Microwave carrots for 2 minutes on High before grilling. Whisk together olive oil, natural honey, lemon juice, and za’atar seasoning. Pour over carrots. Marinate until grill comes to set temperature. Using a tongs, transfer carrots directly onto heated grates. Grill for 6 minutes, turning as needed to char the carrots. 

Fire-Roasted Strawberries

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Fire-Roasted Strawberries! Try something different with those exceptionally large strawberries you couldn’t resist buying (or picking). You want to choose berries which are firm to the touch, have an appealing aroma, are bright red in color, and taste naturally sweet. Some may elect to use stainless steel skewers to keep the fruit from tipping over or simply to have the appearance of charred grill marks. Kabobs have a charming finish as well. They’re all Strawberrylicious! 

FIRE-ROASTED STRAWBERRIES 

Ingredients:

1 quart fresh strawberries, washed whole

1 tablespoon butter, unsalted

2 tablespoons lemon olive oil

1 tablespoon natural honey

1 tablespoon balsamic vinegar

Instructions:

Preheat a gas grill to 300°. Grease a grill pan with unsalted butter. Set aside. Arrange strawberries in a single layer of a baking dish. Whisk together lemon olive oil, natural honey, and balsamic vinegar. Brush onto strawberries, turning to coat. Transfer the strawberries to the prepared grill pan. Place the pan over the direct heat; close lid, and cook 5 minutes. Turn and repeat until the strawberries are bubbly and beginning to slump. Remove from grill and transfer strawberries to a serving platter. 

Naked Lobster Tails

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Naked Lobster Tails! No doubt you’ve heard the expression, “Presentation is everything”. I’m here to say I wholeheartedly agree. The next time you serve lobster, try something different and elevate these tasty morsels to new heights by removing the shells first. The delicate meat smothered in lemon butter can be a rewarding culinary experience. It’s less messy if you do the work beforehand. The lobster tastes just as sweet and succulent for all who partake. Look and see. 

NAKED LOBSTER TAILS

Ingredients:

3 4-ounce lobster tails

5 tablespoons unsalted butter

1 teaspoon Cajun seasoning 

Lemon wedges, for garnish

Dill, for garnish

Instructions:

Preheat the gas grill to 400°. Using a kitchen shears, cut straight down the top of the shell, stopping just before the fins. Slightly release the lobster meat from the shell. Gently pull the lobster up through the top so it rests puffed out on top of the shell. Melt unsalted butter in a microwave-safe dish. Add Cajun seasoning. Stir well. Generously coat the tails with half the butter mixture. Set aside remaining butter to use as a dipping sauce. Place the lobster tails on the grill, meat side down. Close the cover. Grill the lobster for 5 minutes, or until slightly charred with grill marks. Using tongs, gently flip them over and grill for 3 minutes longer until the flesh turns opaque. Internal temperature must reach 140°. Once the lobsters are finished cooking, remove meat from shells. Serve on a platter with remaining butter mixture, a squeeze of lemon, and fresh dill weed. Enjoy!

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.