herbs

Sesame Crusted Ahi

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Sesame Crusted Ahi! Even if you prefer a t-bone steak well done, remember that ahi tuna is different from beef. For one reason, ahi tuna can get as tough as shoe leather and as dry as dust when it is overcooked. Pink does not mean raw. Fresh tuna is dark red in color. That’s raw. For those who are trying to maintain a low-fat diet, reduce cholesterol, and strive for good heart health, ahi tuna is nice and lean. The taste is delicious and seems to be rising in popularity. 

SESAME CRUSTED AHI

Ingredients:

3 tablespoons toasted sesame seeds, black and white

1 teaspoon fried garlic

1 teaspoon kosher salt

1 teaspoon black pepper 

1 teaspoon sugar

1 teaspoon dried Italian seasoning blend

12-ounce ahi tuna steak, sushi grade

1 tablespoon soy sauce

2 tablespoons vegetable oil

Instructions:

In a small shallow dish, combine toasted sesame seeds, fried garlic, kosher salt, black pepper, sugar, and dried Italian seasoning blend. Mix well. Pat dry the ahi steak. Coat both sides and the ends with soy sauce. Generously cover both sides of the ahi steak with the sesame seed coating. Press down onto the flesh to adhere spices to the fish. First of all, in order to get a nice golden sear, heat a cast iron skillet over medium high heat until the pan is very, very hot. Add the oil to coat the pan. Carefully place the ahi tuna into the skillet, pressing it into the pan with a metal spatula. Sear for 60 seconds, or until golden brown. Carefully flip. Sear for another 60-90 seconds until golden. Use a tongs to hold it upright to sear the sides, if preferred. Place the seared ahi steak onto a cutting board. Using a very sharp knife, slice thinly and serve. The middle should have a very nice pink color. Enjoy! 

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. 

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Korean Pork Tacos! Chile paste is a unique condiment that gives food a fiery kick of flavor whether you’re spicing up soups and dips, or veggies and meat. Keep in mind, Gochujang has a pungent flavor a notch hotter than sriracha, without the sweetness. Personally, I like the feel of the lingering heat on the roof of my mouth. Slow cooking makes it taste marvelous when mixed with the other ingredients. Gochujang is usually found near the barbecue sauces in the grocery aisle. In case you need to find a substitute, Sriracha gets my vote. Friendly Footnote: remember to use sriracha IN the sauce rather than splashing it on top afterwards. 

KOREAN PORK TACOS 

Ingredients:

1/4 cup rice wine vinegar 

2 tablespoons soy sauce

1/2 cup gochujang 

3 tablespoons garlic, minced

3 tablespoons fresh ginger root, minced

2 tablespoons red pepper flakes 

1/2 teaspoon black pepper 

3 tablespoons sugar

3 green onions, chopped

1/2 yellow onion, chopped 

2 pounds pork loin

Instructions:

In a large bowl, combine rice wine vinegar, soy sauce, gochujang, minced garlic, minced ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions. In a slow cooker, place pork loin. Pour prepared sauce over meat. Cover. Heat on High setting for 4 hours; reduce to Low setting and cook 4 hours longer. Using two forks, shred the pork loin to mix well with the sauce. (Don’t let that yummy sauce go to waste.) Keep warm until ready to serve. Use your favorite taco shells, cheese, and fillings to make a meal. 

Egg in a Bagel

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Egg in a Bagel! It seems I will go to many lengths to avoid frying an egg for breakfast. Let me introduce you to my latest obsession. Baked eggs. And before you ask, YES, you can adjust the baking time to have a luscious runny yolk with solid whites or a hard-set one. I’ve done both, actually.  It’s all a matter of personal taste. Of course, any bagel variation will do, so make it fun by switching things up. I’ve also used cheddar cheese, smoky gouda, and parmesan reggiano, depending on what I have on hand. My husband likes to alternate breakfast meats, while I add a fresh fruit cup or side dish of Greek yogurt. As you can see, we keep things far from boring at mealtimes. You should, too.

EGG IN A BAGEL

Ingredients:

1 sesame seed bakery bagel, halved

2 tablespoons butter

1/2 teaspoon Everything But Bagel Seasoning

4 slices provolone cheese

2 eggs

Seasoning salt and Italian herbs, to taste

Avocado, Grape Tomatoes, and Cilantro for garnish

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil, then line it with parchment paper. Set aside. Cut out the hole in both sides of the bagel to enlarge it to 3/4” wide. Butter the cut side of each bagel. Sprinkle with Everything But Bagel Seasoning; set aside. On a paper plate, stack 2 slices of provolone cheese on top of each other. Microwave for 30 seconds on High setting. Allow melted cheese to cool slightly before transferring with a spatula to the prepared baking sheet. Place the buttered side down of a bagel half onto the cheese disc, pressing to form a seal. Repeat process for the remaining bagel portion. Crack one egg into each bagel hole, making sure the yolk remains intact. Sprinkle with seasoned salt and Italian herbs. Bake 10 minutes, or until the eggs are set. Serve immediately with avocado slices, halved grape tomatoes, and fresh cilantro sprigs. 

Cucumber Cylinder Salad

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Cucumber Cylinder Salad! How do you turn a salad from Humdrum to Aha? Keep it interesting and appealing to the eye. Or, if you’re like me…..think portion control. My husband tells me all the time I cannot keep a salad small. If I begin with a larger bowl (so he can toss the ingredients once the dressing is applied), I inevitably add more “stuff” and end up with the same results: too much salad for the size of the bowl. Now I have the solution. The cucumber cylinder becomes the bowl, so to speak. Problem solved. I guess living with an engineer has its benefits. 

CUCUMBER CYLINDER SALAD

Ingredients:

1 English cucumber

1 cup shredded lettuce

6 cherry tomatoes, cut in half

1 slice of red onion, chopped 

1/4 cup parmesan cheese, hand grated

Pinch Italian herbs

Instructions:

Using a sharp knife, cut along the length of the cucumber using the middle elongated slices. Chop the reserved outer sections to add as filling on the salad. Place each elongated slice upright onto a salad plate; secure with a decorative pick. Fill each cylinder with shredded lettuce. Arrange cherry tomato halves and red onion pieces. Top with roughly grated parmesan cheese. Sprinkle with Italian seasonings. Serve with your choice of salad dressings. 

Quick & Easy Baked Jalapeños

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Quick & Easy Baked Jalapeños! It’s no secret jalapeño peppers become mellow as they bake, especially filled with cheese. I’m telling you this in case you haven’t tried them in fear of burning your mouth. I’ve heard other cooks talk about soaking them in milk for 15 minutes once the seeds are removed, but I’ve never had that issue. When cooked, jalapeño peppers become slightly smoky and a little bit sweet. Sweet, you say? Actually the roasting can caramelize the natural sugar that creates a symphony of flavor. Now are you ready to give them a second chance?

QUICK & EASY BAKED JALAPEÑOS 

Ingredients:

10 jalapeño peppers, medium size 

5 Mozzarella string cheese sticks, cut in half

1/2 cup Mexican Cheese Blend, shredded 

1/4 cup ranch salad dressing

Red pepper flakes (optional)

Dried oregano, crushed

Instructions:

Preheat oven 350°. Place a wire rack on a baking sheet. Spray with nonstick oil. Set aside. Wash the jalapeño peppers. Pat dry. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Place the hollow pepper “cavity” on the wire rack. Repeat with the others. Press one piece of mozzarella cheese stick into the bottom of each jalapeño pepper.* In a small bowl, combine shredded Mexican Cheese Blend and ranch salad dressing. Mix well. Divide filling evenly between jalapeños. Press down gently to fill the peppers. Sprinkle on red pepper flakes and crushed oregano leaves. Bake 30 minutes, or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm. 

*Each half mozzarella cheese stick can be shredded as though you were eating it as a snack. It melts either way. 

Fried Fish Brekkie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Fried Fish Brekkie! Think about swapping out bacon and sausage with fried fish the next time you make eggs for breakfast. Fish provides high protein and low carbohydrates, which actually makes you feel full longer. Eggs not only assist with digestion, they kick start your metabolism, making the two a match made in Heaven. Perhaps you might try it sometime. 

FRIED FISH BREKKIE

Ingredients:

4 ounce fish fillet

Sea Salt and Black Pepper, to taste

2 tablespoons vegetable oil

Dill weed, for garnish

Instructions:

Using a paper towel, pat fish dry to remove any moisture. Season both sides with sea salt and black pepper. Preheat an iron skillet over medium high heat. Carefully add vegetable oil. Add the fish to the pan; cover with a screen to avoid splattering. Cook for 2-3 minutes; then flip over and cook 3 minutes longer. A slightly crispy crust will form. Transfer fish to a plate and serve with melted lemon butter. Garnish with fresh dill. 

DIY Outdoor Kitchen Meal

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: DIY Outdoor Kitchen Meal! Leftovers make great meals, simply by preparing them another way. Using the outdoor kitchen makes that possible, no matter the weather. Imagine the incredible aromas filling the air with smoky curlicues. Try not to drool. The vegetables will be done shortly, retaining moisture and nutritional value, if that’s important to you. I’m all about the taste. Sometimes there’s a slight caramelization, which is actually a bonus. Are we good? Then let’s get started. 

DIY OUTDOOR KITCHEN MEAL

Ingredients: 

2 ears corn on the cob, cut in half

1 bunch asparagus spears, stalk ends snipped

1/2 pint cherry tomatoes, halved 

1 cup cooked pork tenderloin, shredded

1 tablespoon olive oil

1 tablespoon butter, room temperature 

1 teaspoon seasoning salt

Instructions:

Preheat gas grill to 400°. Drizzle olive oil over fresh asparagus spears. Place in a grill pan; sprinkle with half the seasoning salt; set aside. Rub softened butter over the corn on the cob. Sprinkle with remaining seasoning salt. Place corn on preheated grill grates. Close lid. Allow corn to char; using tongs, turning every 4 minutes to char. Kernels will be tender and juicy when pierced with a paring knife. Warm shredded pork in foil on the grill while cooking the asparagus spears in the grill pan for 5 minutes. Turn as necessary to prevent burning. Transfer all food to a platter. Serve immediately with halved cherry tomatoes. 

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are. 

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm.