lemon

Radish Cucumber Salad

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Radish Cucumber Salad! For a scrumptious salad that satisfies the desire for crunchiness and color, these few wholesome ingredients practically transport themselves on a magic carpet ride from farm-to-table. No matter what time of year the calendar on the refrigerator affirms, every bite of cucumbers and radishes shift your mind to a taste of Springtime. Refresh, recharge, and renew yourself with feelings you can’t ignore.

RADISH CUCUMBER SALAD

Ingredients:

3 cups baby cucumbers, skin on, sliced

1 cup radishes, thinly sliced

2 tablespoons fresh dill weed

2 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Instructions:

In a mixing bowl, combine sliced baby cucumbers and thinly sliced radishes. Gently toss. Add fresh dill. Set aside. In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper until incorporated. Pour the dressing over the cucumber-radish mixture. Allow it to marinate for 10 minutes before serving.

Lobster Risotto

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Lobster Risotto! Does anyone else smile when they hear the word “lobster”? To me, lobster looks good whenever someone is eating it. Think about it. In a restaurant you’re often draped with a disposable plastic bib that has a giant red lobster printed on it. Talk about drawing attention to yourself. “Look at me! I’m eating Lobstah! Bet you wish you were. More butter, please.” It doesn’t matter how big a mess you make, the bib gives you a pass. And just so you know, you can buy these on the internet, so the same feelings apply at home. I. Love. Lobster. 🦞

LOBSTER RISOTTO

Ingredients:

2 cups water

1 cup Arborio rice

1 tablespoon olive oil

2 tablespoons sea salt

2 6-ounce frozen lobster tails, thawed

4-ounce dry aged prosciutto , diced

1/2 cup frozen sweet peas, thawed

2 tablespoons unsalted butter, melted

Lemon wedge, for garnish

Fresh dill, for garnish

Instructions:

Make risotto according to instructions for rice cooker using water, Arborio rice, and olive oil. Meanwhile, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop lobster tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Set aside. When the risotto is done, transfer to a bowl. Add diced prosciutto and sweet peas. Mix gently. Divide the risotto into two serving bowls. Add lobster tails. Garnish with lemon wedge and fresh dill. Serve immediately with melted butter.

Jumbo Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Jumbo Shrimp Cocktail! Cocktail sauces can be homemade using a chili sauce base or by using a ketchup base, (or both) which means you probably already have the ingredients on hand. You control the heat; you control the spice. Always begin with a little horseradish so your guests don’t end up red-faced, sneezing, or tears running down their cheeks. The unexpected rush of heat that horseradish can produce can be somewhat unpleasant or highly addictive. Serve it wisely.

JUMBO SHRIMP COCKTAIL

Ingredients:

2 pounds jumbo shrimp, precooked with tail on

1/2 cup ketchup

1/2 cup chili sauce

2 tablespoons prepared horseradish

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/2 teaspoon wasabi paste

Mixed greens

Instructions:

Rinse and drain the shrimp. Pat dry with a paper towel. Set aside. To make the cocktail sauce, combine ketchup, chili sauce, prepared horseradish, lemon juice, Worcestershire sauce, and wasabi paste. Mix well. Pour cocktail sauce into a serving dish. To assemble the shrimp cocktail, fill the bottom of a large bowl with ice cubes. Add a layer of mixed greens. Arrange the jumbo shrimp onto the mixed greens. Serve chilled with the cocktail sauce.

Halibut Grilled to Perfection

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Halibut Grilled to Perfection! An outdoor kitchen sure makes my life easier. I had no idea how much I would appreciate the convenience, entertainment value, and dining alfresco by the pool. What a backdrop for casual conversation and cherished memories. I’m still learning to be a seasoned “grillmaster”, but then again, that’s the fun of cooking.

HALIBUT GRILLED TO PERFECTION

Ingredients:

2 fresh halibut fillets

1 tablespoon lemon juice

2 tablespoons olive oil

1/4 teaspoon garlic powder

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/8 teaspoon dried dill

Lemon wedges, for garnish

Instructions:

Preheat grill to medium-high heat. While the grill is heating, squeeze lemon juice over halibut fillets. Brush with olive oil. Season with garlic powder, sea salt, cracked black pepper, and dried dill. Once the grill is hot, spray the grill grates with nonstick oil. Place the fillets on the grill. Close the lid; cook for 5 minutes. Then flip fish fillets over and cook 5 minutes longer. Close lid. The internal temperature should be 145°. Remove the fillets from the grill and serve. Garnish with lemon wedges.

Rollin’ in Lobstah

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Rollin’ in Lobstah! Ever wonder why lobster is so popular? I find the mildly sweet, delicate flavor irresistible. If you’re preparing it at home in a state that is landlocked, a lot of resources are at your fingertips. Did you know you can order it from Maine and have it delivered in 24 hours? That’s golden. There are numerous websites that offer delicious lobster choices to conveniently keep on hand in the freezer. I buy lobster meat and lobster tails only. Forget the labor-intensive task of twisting the head, legs, and claws apart from the tail. Then again, I’ve been called “high maintenance”. To each his own.

ROLLIN’ IN LOBSTAH

Ingredients:

4 cups cooked lobster meat, cut into chunks

1/4 cup mayonnaise

1 1/2 tablespoons lemon juice

1/8 teaspoon sea salt

1/8 teaspoon white pepper

4 split-top brioche hot dog buns

4 tablespoons butter, melted and divided

1 tablespoon chives, thinly sliced for garnish

Fresh lemon wedges, for garnish

Instructions:

In a bowl, combine lobster meat, mayonnaise, lemon juice, sea salt, and black pepper. Gently toss to coat. Spread butter on the outer sides of each bun. Place the buns on a griddle over medium heat. Cook 2-3 minutes per side until golden brown. Divide the lobster mixture among the buns. Garnish with fresh chives and lemon wedges. Serve immediately with remaining butter.

Lemon Garlic Hummus

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Lemon Garlic Hummus! If you go crazy over hummus and veggies, here’s a variation that adds flavorful notes of citrus. The use of pink-colored Himalayan salt equals an added bonus of less sodium than table salt plus trace elements of healthy minerals like iron, which translates to protein that maintains good body chemistry. But that’s the boring news. The best part, in my opinion, is the guilt-free buttery taste of hummus. Discover how one creamy spoonful practically melts in your mouth. Then scoop away with crisp and zesty radish slices. It’s finger food on steroids.

LEMON GARLIC HUMMUS

Ingredients:

15-ounce can chickpeas, rinsed and drained, hulls removed

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1/8 teaspoon garlic powder

1/2 teaspoon pink Himalayan salt

2 teaspoons sesame oil

Paprika, toasted sesame seeds, for garnish

Radish slices, for serving

Instructions:

In a food processor, combine chickpeas, olive oil, lemon juice, garlic powder, pink Himalayan salt, and sesame oil. Press Pulse to blend until very smooth. If necessary, add a tablespoon of water to create a smoother consistency. Transfer hummus to a serving bowl. Garnish with a sprinkling of paprika and toasted sesame seeds. Serve with sliced radishes.

Lemon Curd French Toast

Eating My Way Through the Holidays! Sweet Celebrations: Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.

LEMON CURD FRENCH TOAST

Ingredients:

4 eggs

2 cups milk

1/2 cup heavy cream

1 vanilla bean, split lengthwise, seeds scraped out and reserved

10-ounce jar lemon curd

1 loaf Hawaiian Sweet Bread, sliced

1/2 cup blueberries

1/2 cup cherries

1/2 cup mulberries

1/2 cup cranberries

1/2 cup sugar

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Powdered sugar, garnish

Instructions:

To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.

Zinfandel Pairings

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Zinfandel Pairings! Just when I thought I’d seen it all, there in the produce department perched on the bottom shelf below its green and red cousins, was a small bin of larger-than-life black seedless grapes. Immediately I was intrigued. The hand-scribbled sign boasted sweet and tart beyond your wildest dreams. That’s it. Nothing more than “Product of USA” on the package. It didn’t matter. It was love-at-first-sight. I knew immediately that a Zinfandel wine and tangy cheese would join the impromptu Date Night that was forming in my mind. Later on, after I got home, I read all kinds of powerful benefits these precious little gems do for the body, mind, and soul. What a perfect prologue for guilt-free delicacies.

ZINFANDEL PAIRINGS

Ingredients:

1 pound black seedless grapes

1 tablespoon olive oil

2 teaspoons sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

4 ounces feta cheese, block

1 teaspoon olive oil

1 teaspoon lemon zest

1/4 cup honeycomb

Multigrain French Bread slices, lightly toasted

Raw Honey, for drizzling

Lemon Thyme, for garnish

Instructions:

Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside. In a small dish, combine olive oil, sugar, kosher salt, and black pepper. Wash cluster of black grapes; pat dry. Place grapes on the prepared baking sheet. Using a pastry brush, generously coat the grapes with the olive oil mixture. Roast for 30 minutes. Grapes will release juice and begin to wrinkle. Remove pan from oven to cool on a wire rack. Reduce oven temperature to 375°. Break the feta cheese into rough chunks. Transfer to a baking dish sprayed with nonstick oil. Sprinkle with olive oil and lemon zest. Drizzle with raw honey. Bake for 15 minutes until softened. Broil until slightly golden. Watch carefully. To serve, spread warm cheese on toasted baguette slices. Top with a piece of honeycomb. Place a roasted grape over the cheese. Drizzle with raw honey. Garnish with lemon thyme. Serve with a slightly chilled glass of red Zinfandel.

Versatile Fig-Glazed Cornish Hen

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Versatile Fig-Glazed Cornish Hen! When an evening meal becomes a dinner date for two, make it extra-special by choosing something out of the ordinary. A luxury, so to speak. Cornish hens are an individual serving, which makes them that much more appealing on the dinner plate. Typically they run in size around 1 1/2 pounds, which is perfect. The meat is quite tender and moist with a subtle chicken flavor. Whether it’s a romantic celebration or just because, turn on some music, open a bottle of wine, gaze into each other’s eyes, and enjoy the ambiance. Candlelight is purely optional.

VERSATILE FIG-GLAZED CORNISH HEN

Ingredients for Cornish Hens:

20-ounce each Cornish hens, twin pack, frozen and thawed

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 sprigs fresh rosemary

2 tablespoons unsalted butter, room temperature

Ingredients for Fig Glaze:

1/4 cup chili-fig jam

1/4 cup port wine

1/4 cup balsamic reduction

1/4 cup unsalted butter

Freshly squeezed lemon juice, quarter lemon

Pinch of kosher salt

Cracked black pepper

Instructions:

Preheat oven to 400°. Spray a dutch oven with nonstick oil. Set aside. Wash the Cornish hens; pat dry. Season the cavities with kosher salt and cracked black pepper. Place a rosemary sprig inside. Secure the legs and wings with cooking twine. Transfer birds to the dutch oven. Dot the top of each Cornish hen with butter. Bake 45 minutes. While the hens are roasting, make the fig glaze. Place a small pan on the stovetop over medium-high heat. Add chili-fig jam, port wine, balsamic reduction, butter, lemon juice, kosher salt, and black pepper. Stir well to combine. Allow mixture to reduce to a syrupy consistency, about 20 minutes, stirring occasionally. Baste the birds with the fig sauce during the last 10 minutes of roasting. The Cornish hens are done when a meat thermometer inserted into the thickest part of the thigh registers 165°, and juices run clear. The skin should be golden brown and crispy. Remove pan from oven. Tent the pan with aluminum foil to keep warm. Allow the birds to rest for 10 minutes before serving.