lettuce

Wagyu Smash Burger

What’s Cooking in Gail’s Kitchen? Food Plating: Wagyu Smash Burger! Has anyone besides me noticed the growing popularity of smash burgers? It seems every sports bar menu raves about the monstrous sandwich with unbelievable crispy craggy edges followed by umami crunch. In my day, it used to be called a burnt hamburger because Dad got distracted watching the game. Not so any more. With an interior juiciness that runs down your chin, you can’t help but be satisfied. Most times, once it is assembled, this is a two-handed burger addiction you can’t put down. Burger World take notice, you just got a new member of the smash burger club. 

WAGYU SMASH BURGER

Ingredients: 

2 pounds of Wagyu beef, ground

4 slices provolone cheese

1/2 teaspoon sea salt

1/8 teaspoon black pepper 

1/4 teaspoon seasoned salt

4 brioche buns, sesame seed tops

4 teaspoons butter, room temperature 

Instructions: 

Place an iron griddle on the grill grates. Close the lid and preheat the gas grill to 450°. Form the Wagyu beef into 4 balls. Using a wide heavy spatula, press down firmly on each ball to make an even pattie as thin as possible. Sprinkle both sides with sea salt, black pepper, and seasoned salt. Transfer the patties to the iron skillet. Cook for 2-3 minutes, or until the edges are brown and crispy forming a crust on the bottom. Flip and add a slice of provolone cheese. Cook for 2 minutes longer to melt the cheese. At this time butter the cut sides of each brioche bun. While the cheese is melting on the smash burgers, place the buttered buns on the grill to toast. To serve, stack the cheesy smash burgers on the toasted buns. Add desired toppings including lettuce, tomato, mayonnaise, and condiments. 

Copycat 1905 Salad

What’s Cooking in Gail’s Kitchen? Food Plating: Copycat 1905 Salad! If you’ve ever traveled to St. Augustine, Florida, located in the heart of historic downtown is a place that’s been in business for a while now. It’s called the Columbia Restaurant offering Spanish/Cuban cuisine. You can always expect a long line of people that trails around the corner toward the Spanish-style fountain. Once inside, most customers insist on their signature 1905 tossed salad and then work their way through the menu. Now you can enjoy this specialty at home without the cost of a plane ticket. 

COPYCAT 1905 SALAD

Ingredients:

Dressing:

1/2 cup olive oil

2 tablespoons lemon juice

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 teaspoon dried oregano 

Sea salt and black pepper, to taste

Salad:

I head iceberg lettuce, shredded or gently torn

1/2 pound deli ham slices, julienned 

1/3 pound Swiss cheese, julienned

10 ounces cherry tomatoes, halved

5 ounces green olives, sliced

1/2 red onion, thinly sliced

5 ounces garlic croutons

2 ounces parmesano reggiano cheese, grated

Instructions:

In an extra large salad bowl, whisk together olive oil, lemon juice, vinegar, Worcestershire sauce, garlic cloves, dried oregano, sea salt, and black pepper. Set aside. In a mixing bowl, combine ice berg lettuce, ham slices, Swiss cheese, cherry tomatoes, green olives, red onion, garlic croutons, and parmesano reggiano cheese. Gently toss. Add prepped salad contents to the dressing. Toss to thoroughly coat the salad with the dressing. Serve in individual salad bowls. 

Uptown Burrata Masterpiece Salad

What’s Cooking in Gail’s Kitchen? The Daily Special: Uptown Burrata Masterpiece Salad! I stumbled onto this decadent cheese with the soft creamy center at first bite when my husband and I visited Little Italy in Boston. Hearing the excitement in the voice of our waiter piqued my interest. Oh my, this has to be the best cheese ever! The easiest way to describe it is to say that it’s a type of fresh mozzarella cheese with a hollow center filled with thick cream that boasts of a rich buttery taste. Make sense? It’s meant to be eaten at room temperature, so don’t waste your money melting it on a pizza.

UPTOWN BURRATA MASTERPIECE SALAD

Ingredients:

1 bunch fresh arugula leaves

3-4 Campari tomatoes, quartered

6-ounces artichoke hearts, marinated

6-ounces Burrata mozzarella cheese

Balsamic Reduction 

Cracked black pepper to taste

Instructions:

Arrange arugula leaves in a shallow bowl. Place tomatoes and artichokes around decoratively. Place a portion of the Burrata mozzarella at center stage. Drizzle balsamic reduction sauce over all. Garnish with cracked peppercorns to taste. Yes, please!

Rustic Romaine Parmigiana-Reggiano

What’s Cooking in Gail’s Kitchen? The Daily Special: Rustic Romaine Parmigiana-Reggiano! Fire up the grill, you’re about to experience an explosion of flavor! The first time I heard of grilled romaine, I couldn’t wrap my mind around anyone actually agreeing to eat warm lettuce. Once I tried it, I knew I was in heaven. The secret is high heat to char the edges. That gives it a smoky crisp taste that lingers on the tip of your tongue. 

RUSTIC ROMAINE PARMIGIANA-REGGIANO

Ingredients:

1 head of romaine lettuce 

3 tablespoons olive oil

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon sea salt

Crushed red pepper flakes to taste

1/4 cup parmigiana-reggiano cheese, grated

Instructions:

Wash romaine and drip dry. Remove the browned root end, leaving a partial stem to hold the leaves together. Slice romaine lengthwise and place on a plate. Lightly coat with non-stick oil. Sprinkle sea salt and red pepper flakes. Preheat grill to high. In a small bowl, whisk together olive oil, oregano, basil, marjoram, and garlic powder. Set aside. Grill the romaine until lightly brown on all sides, turning with tongs every minute or so. Remove to a platter. Drizzle olive oil over each half. Sprinkle with cheese. Serve immediately. 

Open Face BLT

What’s Cooking in Gail’s Kitchen? A Cut Above: Open Face BLT! If you’re looking for something to serve instead of cheese and crackers or hamburger sliders for your next gathering, think about offering these appealing handhelds. Slathered with custard-like mayo that boasts of a creamy rich taste, which seals in juicy tomatoes and hearty mixed greens, to create a platform that screams, “Eat Me!” With less bread and half the bacon per serving, it naturally becomes a guilt-free option for everyone to try. 

OPEN FACE BLT

Ingredients: 

2 slices multiple-grain bread, toasted

2 tablespoons mayonnaise 

1 Roma tomato, sliced

1/2 cup mixed salad greens

2 strips of hickory smoked bacon, cooked crisp and cut in half

Instructions: 

To assemble ingredients, cut the toasted multigrain bread into halves; arrange on a plate. Slather the mayonnaise over each piece of toast. Divide the tomato slices equally between them. Layer the mixed salad greens over the tomato slices. Top with crispy bacon halves. Now they’re ready to serve. 

Wholesome Waffle BBLT

What’s Cooking in Gail’s Kitchen? Home Cooking: Wholesome Waffle BBLT! You’ve never tried a waffle sandwich before? Me, either. Since I had some Belgian waffles in the freezer from the last time we pulled out the waffle iron, I thought today would be a great day to transform a classic BLT sandwich into something wonderful. The waffle dough keeps the sandwich soft and chewy, rounding off and eliminating the sharp edges of toast. The extra B, you ask? It’s for the subtle hint of bleu cheese; Bacon-Bleu-Lettuce-Tomato!

WHOLESOME WAFFLE BBLT

Ingredients:

1 Belgian waffle, quartered

6 slices black pepper bacon, cooked crisp

Romaine lettuce leaves

Sliced tomatoes

1 tablespoon Bleu cheese, crumbled

1 tablespoon Greek yogurt

3 tablespoons mayonnaise

Instructions:

Warm waffle wedges on low heat in a skillet brushed with a little butter. Do not let burn. Remove from heat. In a small bowl mix mayonnaise, yogurt, and Bleu cheese crumbles. To assemble sandwich, spread the mayonnaise blend on one waffle. Next, layer tomato, lettuce, and bacon. Top with another waffle. Secure the stack with a toothpick. 

Tiki Tacos

What’s Cooking in Gail’s Kitchen? Home Cooking: Tiki Tacos! There was a time I could eat a dozen tacos at one sitting. Seriously. I was 20 years old, working two full time jobs and rode my bicycle everywhere!  Nowadays, I show a little more restraint and stop after two tacos. But it’s still one of my favorite meals. Sometimes I use corn tortilla shells and other times I use flour. The shell determines which spices to use. Today it’s flour tortillas. 

TIKI TACOS

Ingredients:

1 pound lean ground beef

1/8 teaspoon garlic powder

1 teaspoon cumin powder

1/2 teaspoon sea salt

1/8 teaspoon black pepper

8 flour tortillas

1/4 cup butter, melted

Lettuce, torn

Tomato, chopped

1 cup sharp cheddar cheese, shredded

1/4 cup jalapeño peppers, sliced

1/2 cup prepared salsa

Instructions:

Preheat oven to 350°. In a medium skillet, brown ground beef. Drain. Stir in garlic, cumin, salt, and pepper. Set aside. Brush one side of tortillas with butter. Spoon about 1/4 cup of meat mixture onto center of unbuttered sides. Fold in half; place on a baking sheet. Repeat until all tortillas are filled and meat is distributed evenly between them. Bake in the oven about 15 minutes or until tortilla shells are crisp. Remove from oven and serve with lettuce, tomato, and cheese. Spoon salsa over too and garnish with jalapeño pepper slices. 

Jumbo Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Simple Sensations: Jumbo Shrimp Cocktail!  No matter how often my husband and I entertain, this choice reigns as Number One with our guests. It is so easy to prepare and the presentation awards it center stage. In addition, I place the appetizer on a pedestal serving stand for great eye appeal. For such a tiny food which carries an impressive response, it truly is an oxymoron. 

JUMBO SHRIMP COCKTAIL 

Ingredients:

1 pound Jumbo Shrimp, cooked and deveined with tail on

1/2 heart Romaine lettuce, shredded

1 12-ounce bottle Chili sauce

1 tablespoon prepared horseradish 

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sea salt

Dash of cracked pepper 

Instructions:

Mix all the sauce ingredients. Blend well. Cover and refrigerate for one hour so flavors can intensify. Meanwhile, fill a chilled glass serving bowl with shredded hearts of romaine. Be sure to leave room for a smaller dish of cocktail sauce to rest in the center of the serving bowl. Rinse the shrimp and pat dry with paper towels. Arrange the shrimp around the rim of the bowl to form an attractive fan.  Return bowl to the refrigerator to remain chilled until guests arrive. Serve with wooden picks or olive skewers for dipping shrimp into sauce. The romaine is an excellent accent for nibbling. 

Watercress Bacon Dinner Salad

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!”  My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)

WATERCRESS BACON DINNER SALAD

Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard

Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 

Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!