herbs

Fried Green Tomatoes

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Fried Green Tomatoes! The key to success is using solid, firm green tomatoes. Ripe ones will turn mushy and very disappointing. Even if you don’t live in the South, everyone can enjoy these crisp and juicy medallions. The seasoned cornmeal crust will have you resurrecting a southern drawl that sounds as authentic as a waitress in a country café. Try the first one with a fork and then have seconds as a sandwich.

FRIED GREEN TOMATOES

Ingredients:

2 green tomatoes, sliced with skin on

1/4 cup flour

1/4 cup cornmeal

1/4 cup panko breadcrumbs

1/4 cup Italian seasoned breadcrumbs

2 tablespoons grated Parmesan cheese

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 large egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

Instructions:

On a sheet of waxed paper, combine flour, cornmeal, breadcrumbs, cheese, seasoned salt, and pepper. Blend with a fork. In a shallow bowl, mix egg and milk. Dip a green tomato slice in the egg mixture then coat with breadcrumb mixture. Repeat. Set aside. Continue until all slices have been coated. In a deep skillet on medium-high heat add vegetable oil for frying. Place tomatoes in a single layer. Do not crowd. Fry each side 3 minutes until golden brown. Turn over and fry the other side. Remove and place on a wire rack to remove excess oil. Repeat until all green tomato slices are used. Serve hot. Garnish with a dollop of wasabi aioli.

Wrapped-in-Bacon Roast Turkey

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Wrapped-in-Bacon Roast Turkey! Bacon-lovers unite. With the holidays looming on the horizon, this main dish is perfect for those who turn their nose up at Mr. Turkey. By wrapping applewood smoked bacon around the outside of the bird, the inside meat stays moist and a little bit salty while the outside gets crispy. No basting required. I was able to weave the bacon strips on a sheet of waxed paper therefore making it easier to cover the turkey breast. It sounds weird, but rub a little butter on the turkey skin first. It actually helps the bacon stay in place. As it bakes, the house begins to smell amazing. You know you want it.

WRAPPED-IN-BACON ROAST TURKEY

Ingredients:

7-8 pound turkey breast, thawed

1 pound thick-cut applewood smoked bacon, sliced

1 yellow onion, quartered

Butter for rubbing

Rosemary sprigs for garnish

Instructions:

Preheat oven to 350°. Place turkey breast, breast-side up, in a shallow roasting pan. Tuck the onions quarters in the cavity of the breast. Brush turkey with butter. Add one cup water to the bottom of the pan. This keeps the bacon from shrinking while creating steam for a crispier skin. Place the woven bacon onto the turkey breast by flipping the waxed paper over it. Peel back and tuck the bacon edges around the breast to cover it evenly. The butter will help move it into place. Bake 3-3 1/2 hours. If the bacon becomes too golden-brown before the turkey is fully cooked, cover it with a loose tent of aluminum foil. Turkey is done when a meat thermometer registers at least 165° in the deepest part of the breast. Remove from oven and allow the cooked breast to stand 20-30 minutes. This allows the juices to settle and makes carving easier. To keep the bacon intact, cut through the bacon first before carving the breast beneath. Transfer to a platter with onions and rosemary sprigs.

Upside Down Tomato Tart

What’s Cooking in Gail’s Kitchen? Equal Measures: Upside Down Tomato Tart! If I were a fairy princess, in the Land of Make Believe, I would wrap myself in puff pastry and nibble my way out. Just so you know…puff pastry is paper-thin layers of buttery dough. It’s like a chef’s all-time secret never-fail pastry dough that practically makes everything look and taste gourmet. When baked, the layers of butter release steam that turns the dough light and flaky. Thank goodness it is sold prepackaged in the freezer section of most grocery stores. All you need to do is let it thaw for about 45 minutes and it’s ready to be transformed into your latest craving. I’ve heard it makes an incredible pizza dough, so I see that on my list of recipes soon. In the meantime, take advantage of tomato season. This recipe can slay dragons.

UPSIDE DOWN TOMATO TART

Ingredients:

2 tablespoons olive oil

1 cup cherry tomatoes, cut in half

1 cup yellow sun gold tomatoes, cut in half

4 small green tomatoes, quartered

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon basil

6 ounces provolone cheese, shredded

1 sheet puff pastry, room temperature

1 teaspoon Everything But Bagel seasoning

Basil leaves, for garnish

Instructions:

Preheat oven to 400°. In a large skillet, warm olive oil over medium heat. Reduce to simmer. Add cherry tomatoes, yellow tomatoes, green tomatoes, oregano, marjoram, garlic powder, and basil. Coat well. Cover and cook until tomatoes are slightly softened, about 10 minutes. Set aside. Spray an iron skillet with nonstick oil. Transfer tomato mixture to skillet. Layer with shredded provolone cheese. Place puff pastry on top. Trim extra dough with kitchen knife. Bake 25-30 minutes or until dough is golden brown. Let cool 5-7 minutes. Invert tart onto a plate or pizza stone.* Sprinkle with Everything But Bagel seasoning. Garnish with basil leaves. Serve warm.

*Once inverted onto a pizza stone, I wanted the dough a little charred. I set the oven to Broil, placed it back inside, and let the edges of the tart darken further. Watch carefully!

Knäckebröd Cucumber Salmon Crispbread

What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.

KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD

Ingredients:

4-6 slices Knäckebröd sourdough crispbread

8 ounces Neufchâtel cheese, softened

1 tablespoon Italian herb seasoning mix

2 mini seedless cucumbers, sliced

4 ounces Wild Alaskan applewood smoked salmon

Sprig of dill weed

Fresh chives

Instructions:

Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.

Jicama Tortillas

What’s Cooking in Gail’s Kitchen? Equal Measures: Jicama Tortillas! Jicama is another word for Mexican turnip or potato. Interesting, isn’t it? The flavor is sweet and starchy when eaten raw with a sprinkling of sea salt. Being Paleo-friendly, the jicama is popular as a low-carb, low-sugar nutritious snack. It may be available in your local supermarket’s produce department as a precut veggie that resembles French fries. In that case, simply squeeze a lime wedge over it before sprinkling with sea salt and chili powder. I understand it’s also available in “tortilla” packets. I wanted to make my own tortillas, so the large bulb was an easy choice. Peel, slice, and steam. There you have it; a miniature tortilla similar to a street taco in size. Add precooked shredded turkey, cheddar cheese, and a prepackaged salad kit. It’s a meal-in-a-snap, perfect for weeknights.

JICAMA TORTILLAS

Ingredients:

1 large jicama, peeled and sliced into thin discs

12-ounce bag Southwest Chopped Salad Kit, creamy cilantro dressing included

2 cups precooked shredded turkey, chicken, pork, or beef

1/4 cup orange juice

2 tablespoons vinegar

1 tablespoon butter

1 teaspoon sea salt

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1 cup cheddar cheese, shredded

1 lime, cut into wedges

Fresh cilantro for garnish

Instructions:

To make jicama tortillas, place sliced discs in a microwave-safe dish with two tablespoons water. Cover and microwave on High for 3 minutes. This turns them from brittle to flexible. Drain hot water; dab tortillas on paper towels, then return them to covered dish to cool. Set aside. Empty chopped salad mix into a bowl. Pour prepared cilantro salad dressing over all. Mix well. Set aside. For the meat mixture, combine orange juice, vinegar, butter, sea salt, oregano, garlic powder, and cumin powder in a large skillet. Bring to a boil. Reduce heat to simmer and add shredded meat. Stir together. Cook until moisture is absorbed, about 10 minutes. For a crispy finish, add 1-2 tablespoons vegetable oil. Increase heat to medium-high setting. Let meat fry until browned and crispy on bottom. Remove from heat. Stir with a fork. Serve jicama tortillas with chopped salad, shredded meat, and cheddar cheese. Garnish with lime wedges and fresh cilantro.

Open-Faced Pulled Pork BBQ Sandwiches

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Open-Faced Pulled Pork BBQ Sandwiches! Stretch Summer to its limit with this popular sandwich that has maximum flavor on a toasted pretzel bun. Pile it high with tangy cole slaw and a dill pickle spear on the side for a satisfying meal. Once you combine the shredded pork with the barbecue sauce, keep it warm in the crockpot and savor the aromas filling the house.

OPEN-FACED PULLED PORK BBQ SANDWICHES

Ingredients:

3-4 pound boneless pork roast prepared as directed from the segment Kalua Pork Roast https://snapshotsincursive.com/2015/05/27

Leftovers can be frozen and used later to make something incredible like today’s special.

Add 1 cup of your favorite bottled barbecue sauce to the shredded pork. Simmer to blend flavors. Or…..make the sauce yourself!

BBQ SAUCE:

1/4 cup tomato paste

1/4 cup water

1/2 cup chili sauce

1/2 cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

2 tablespoons lemon juice

1 tablespoon liquid smoke

Instructions:

In a 2-quart saucepan, heat all ingredients to boiling. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Add more water if needed. Mix with pulled pork to blend flavors. Keep warm.

Kauaiian-Rub Pork Medallions

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Kauaiian-Rub Pork Medallions! Natural Pacific sea salt, combined with herbs and spices, lock in flavor for the most tender cut of grilled pork you’ve ever tasted. Don’t scrimp on the cut; it’s worth a little extra cost since there is no fat, no bones, and absolutely no waste.

KAUAIIAN-RUB PORK MEDALLIONS

Ingredients:

2-3 pound Pork Filet Mignon, sliced in 3/4″ portions

1/3 cup olive oil

3 tablespoons soybean seasoning sauce

1-2 tablespoons Salty Wahine Gourmet Hawaiian Rub*

Instructions:

Marinate at room temperature sliced medallions in a shallow dish with olive oil, soybean seasoning sauce, and gourmet rub on both sides of the pork. Preheat the outdoor gas grill to 500°. Place the tenderloins on the non-stick grate and lower the lid. The temperature should remain around 450°. After 4-5 minutes, turn medallions over, close lid, and grill for 5 minutes longer. To check for doneness, the internal temperature will register at 150°. Remove medallions and let them rest for 5 minutes in order for the juices to draw back inside.

*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)

Giddyup Gazpacho

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year.

GIDDYUP GAZPACHO

Ingredients:

4 large ripe tomatoes, chopped

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium

Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving.

A Burst of Flavor

Herbs and spices make all the difference in Gail’s Kitchen. Whether it’s fresh, dried, or a liquid extract, adding herbs enhances the flavor of any dish. And compliments it. Maybe it’s time to cut back on the salt a little bit in exchange for a little zing! Time flies on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. Follow me on Facebook at Gail Dorna, on Instagram @gail_dorna and Twitter @ Snapshotsincursive. What’s cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: A BURST OF FLAVOR!”