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Mediterranean Baked Tilapia

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Mediterranean Baked Tilapia! Do you ever experiment with different spice combinations? Salt and pepper can only go so far, especially if you try to reduce your salt intake. Spices, on the other hand, can turn an ordinary meal into a savory one. They can also add color, flavor, and aroma. If you’re like me, when a recipe calls for a spice you don’t stock in your pantry, you go out and buy a jar. Then what? Do you use it once and shove it back into the corner of your cupboard? What if you experiment a little instead? When you use cumin, think about partnering it with coriander for results that can add warmth as well as a tinge of sweetness.

MEDITERRANEAN BAKED TILAPIA

Ingredients:

2 tablespoons lemon juice

1 tablespoon butter, melted

2 tablespoons olive oil

1/3 cup flour

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tilapia fillets

2 tablespoons olive oil

2 garlic cloves, minced

Fresh parsley, for garnish

Instructions:

Preheat oven to 400° in a shallow bowl, combine lemon juice, butter, and olive oil. Mix well. Set aside. On a sheet of waxed paper, combine flour, ground coriander, ground cumin, paprika, sea salt, and pepper. Pat tilapia fillets dry. Dip fish in lemon juice mixture before coating with flour coating. Repeat for second tilapia fillet. Warm 2 tablespoons olive oil in an iron skillet over medium-high heat. Add fish fillets. After a minute or so, flip fillets over to sear the both sides. Remove skillet from heat. Add minced garlic to remaining lemon juice mixture. Drizzle over fish. Bake 7-9 minutes in preheated oven. Remove from heat. Garnish with fresh parsley. Serve with broccoli and cous cous.

Kumquat Cilantro Salsa

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Kumquat Cilantro Salsa! For those of you who love the taste of oranges, but hate the idea of peeling the skin, let me introduce you to its distant cousin. The Kumquat; native to Southeast Asia. It’s about the size of an olive and can be either round or oblong. But here’s the best part: you can eat the outer skin. No peeling required. The kumquat has a sugary sweet citrus flavor that makes your taste buds boomerang between sour and tangy. Please note, there are tiny seeds, much like those in a grape, so you can either eat them or remove them.

KUMQUAT CILANTRO SALSA

Ingredients:

1 pound kumquats, washed and sliced with seeds removed

1 Roma tomato, diced

1/2 cup sweet onion, thinly sliced

1/4 cup cilantro, chopped

3 tablespoons olive oil

1/4 teaspoon red pepper flakes

1/8 teaspoon sea salt

Dash of cayenne pepper (optional)

Tortilla Corn Chips

Instructions:

Make sure the skin of the kumquat is blemish-free and not dimpled. Discard if necessary. In a bowl, combine sliced kumquats, diced tomato, sweet onion slices, and chopped cilantro. Gently toss. In a small bowl, whisk together olive oil, red pepper flakes, cayenne pepper, and sea salt. Drizzle over kumquat mixture. Refrigerate for one hour. Serve with tortilla corn chips.

Grilled Brats, Onions, and Peppers

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Grilled Brats, Onions, and Peppers! As you can see I was so busy sneaking one more meal of grilling outdoors before the weather changes that I almost forgot to take a snapshot. Here’s what’s left of a one-pan supper that is super-easy. Garden green peppers and sweet onions definitely complement the different spices that make up bratwurst. The reason the sausage links are cut up is because my husband and I wanted more of the “stuff” and less of the bun. Problem solved. Go bunless.

GRILLED BRATS, ONIONS, and PEPPERS

Ingredients:

1-pound package German bratwurst

3 green peppers, stem, seeds, and rubbed removed

1 large sweet onion, chopped

1/2 teaspoon seasoned salt

Nonstick oil

Instructions:

Preheat the grill on medium to 350°. Cut the bratwurst into bite-sized chunks. Transfer to a grill pan. Cut the green peppers into bite-sized chunks. Transfer to the grill pan. Cut the sweet onion into bite-sized chunks. Transfer to the grill pan. Give the pan a light coating of nonstick oil. Sprinkle seasoned salt over vegetables. Lightly toss the bratwurst, onions, and peppers. Place grill pan on the grill. Close lid. This infuses the mixture with a nice smoky flavor. Cook 15-20 minutes, turning occasionally for that charred caramelized appearance. Serve immediately.

Tuna Tartare with Seaweed

What’s Cooking in Gail’s Kitchen? Start Smart: Tuna Tartare with Seaweed! Do you wrinkle your nose when you hear the word “raw”? Some people get a little squeamish. How about if you see the word “sushi”? My grandkids’ eyes light up and their mouths begin to salivate. See the difference? “Tartare” is a fancy word for raw meat or seafood. In Hawaii, you may see the words “Ahi Poke”, which is a healthy raw tuna dish made with the best tuna right out of the sea. By adding a mixture of ginger, garlic, sesame oil, and red pepper flakes, the flavor becomes incredibly irresistible. Check out the closest Asian Deli to pick up a container of ready-to-serve seaweed salad. It’s already marinated in a delicious sauce. Together on a plate, you’ve just created a masterpiece.

TUNA TARTARE WITH SEAWEED

Ingredients:

2 ahi tuna steaks, cut into 1/4” cubes

3 tablespoons organic soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 green onion

1 red jalapeño pepper, sliced

4-ounce container of prepared seaweed salad

Green onion slivers for garnish

Instructions:

Pat ahi tuna dry with a paper towel. Transfer to a bowl. Add organic soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, the chopped white ends of the green onions, and the red jalapeño pepper slices. Gently toss to coat. Cover and refrigerate one hour. To serve, place prepared seaweed salad on a plate. Layer ahi tuna over salad. Garnish with the remaining green onion curls.

Date Chile Salad

What’s Cooking in Gail’s Kitchen? Start Smart: Date Chile Salad! One of the best kept secrets in cooking is infused olives oils. It kicks things up a notch. The flavors intensify ordinary ingredients by beginning with organic and aromatic extra virgin olive oils, which in turn, are infused with delightful natural flavors. Some oils contain the essence of herbs, while others may be crushed with fresh citrus or toasted seeds. Be adventurous. Visit a specialty store where premium olive oils and balsamic vinegars are sold. Most stores offer samples to encourage “taste testing”. One of my favorites is Lime Olive Oil and Strawberry Balsamic Vinegar. Another is Sicilian Lemon Olive Oil paired with Pomegranate Balsamic Vinegar. Recently I added an Italian Black Truffle Oil to my collection. I was told it tastes divine drizzled over popcorn or as a finishing oil on pizza. I can’t wait!

DATE CHILE SALAD

Ingredients:

2 navel oranges, pith and peel removed

1/3 cup dried dates, chopped

1/4 cup feta cheese, crumbled

1/2 red or green jalapeño pepper, sliced into rings

1/2 serrano chile pepper, sliced into rings

1/4 cup fresh mint leaves

1-2 tablespoons lime olive oil

Sea salt and cracked black pepper, to taste

Instructions:

Slice oranges into thin rounds. Arrange on two salad plates or bowls. Divide chopped dates between them. Sprinkle on crumbled feta cheese. Add jalapeño and serrano pepper rings. Tuck in mint leaves. Drizzle lime olive oil over salads. Season with sea salt and cracked black pepper. Serve.

Wild, Wild Ramps

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Wild, Wild Ramps! “We have become foragers!”, my daughter-in-law proudly proclaimed as they walked through the front door. My son extended his hands with a large bouquet of wild ramps, as though they were a dozen long stem roses. “You can eat the tender bulbs as well as the leafy greens!”, they said in unison. Imagine my surprise. Little did I know that every Spring, foodies as well as seasoned chefs embark on a quest to unearth this subterranean gem known as Wild Ramps. What I learned that day is that ramps are simply wild leeks. Their flavor mimics garlic and onion. The fleshy leaves are a savory delight when sautéed in olive oil and butter. I promptly washed and trimmed the precious globular buds before serving them with breakfast. How unexpectedly delicious! It was only later, while traveling, I discovered their value at a farm-to-table restaurant when the waiter boastfully announced Wild Ramps on the menu. My smile said it all.

WILD, WILD RAMPS

1 large bunch wild ramps, skins discarded, washed, and chopped

2 tablespoons butter

1 tablespoon olive oil

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

Instructions:

Using an iron skillet, warm butter and olive oil over medium heat. Swirl 3-4 minutes until slightly browned and nutty. Do not burn. Add the wild ramps. Sauté until pieces are slightly charred and leaves are crispy, turning occasionally. Sprinkle with seasoned salt and black pepper. Serve warm.

Vichyssoise Cold Creamier Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Vichyssoise Cold Creamier Soup! Just hearing the word “soup” during the summer months can make someone rolls their eyes enough to make people pay no attention to what is being said. But hear me out. Let me remind you that the silky consistency of melted ice cream actually brings out the flavor more than its frozen counterpart. Right? Well, “vichyssoise” is a French word for velvety smooth potato and leek soup, usually served chilled. When eaten slightly cold, the sheer creaminess is truly divine. Leeks are mild fancy onions, so if you prefer to use yellow sweet onions, permission granted. Personally, for this recipe, I went all out and used both. I also chose Yukon potatoes for their sweet flavor and moist flesh making them fluffy in texture. Make sense? Obviously you can make modifications to suit your palate. Be creative and send me your thoughts.

VICHYSSOISE COLD CREAMIER SOUP

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 sweet onion, chopped

3 leeks, thoroughly rinsed and sliced; green and white parts only

2 Yukon potatoes, peeled and diced

1 teaspoon sea salt

1/8 teaspoon black pepper

14 ounces chicken broth

1/2 cup light cream

Fresh chives, for garnish

Instructions:

In a large heavy-bottomed saucepan, warm olive oil and butter over medium heat. Sauté the yellow onion for 2 minutes until translucent. Add the leeks and sauté 5 minutes longer until soft. Add the diced potatoes and sauté for 2-3 minutes longer. Season with sea salt and black pepper. Add chicken broth and bring to a boil. Reduce heat to Simmer for 30 minutes until potatoes are tender. Carefully transfer small batches of soup to a blender. Purée until smooth. Repeat process until no lumps remain. Pour the smooth texture back into the saucepan. Heat to medium. Add light cream and stir. Soup will thicken within 5 minutes. Remove from heat. Cool to room temperature and then chill for one hour before serving. Pour into bowls and garnish with chopped chives. Serve.

Orzo Shrimp Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Orzo Shrimp Salad! In case you did a double-take, this is not a rice dish. Orzo, for those who are new to its origin, is a rice-shaped pasta popular in Italy. Most often it is used in soups, chilled salads, and pasta recipes. It is not gluten-free, if that is important to you. Because of its unique texture, the flavor of orzo bonds wonderfully with olive oil or butter and fresh herbs. Make it early in the day or right before supper. Either way, the taste is incredible with garden fresh veggies and cocktail shrimp. A little orzo goes a long way.

ORZO SHRIMP SALAD

Ingredients:

1/4 cup lemon olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup uncooked orzo

1/2 pound precooked jumbo cocktail shrimp

1 tablespoon olive oil

1/2 teaspoon dill

1/2 teaspoon tarragon leaves, chopped

4 ounces asparagus, sliced into 1-inch pieces

1/2 cup sugar snap peas, trimmed

1/2 cup frozen English peas, thawed

Lemon slices for garnish

Instructions:

For dressing, whisk together lemon olive oil, lemon zest, lemon juice, kosher salt, and black pepper. Set aside. Prepare orzo according to package directions, omitting salt and fat. Drain. Transfer to a platter and cool 10 minutes to room temperature. In a skillet, warm olive oil over medium heat. Remove shells from shrimp tails. Place shrimp in a single layer in the skillet. Sprinkle with dill and tarragon. Lightly brown, turning once. Reduce heat to keep from burning. Remove from stove. Let shrimp cool. Meanwhile, in a steamer basket, bring water to a boil. Add asparagus, sugar snap peas, and English peas. Cook 2 minutes until bright green and tender crisp. Immediately transfer vegetables to an ice bath. Drain. Toss together shrimp and vegetables with orzo. Drizzle with lemon dressing, to taste. Toss to combine. Serve chilled or at room temperature. Garnish with lemon slices.

Grilled Avocado Bowls

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Grilled Avocado Bowls! Now you have a reason to eat more than mashed avocados in guacamole. Anyone can become a grill master with this perfect side dish. By grilling these sumptuous half moons, you not only get a portion all to yourself, the protein-packed morsels will give you energy enough to tackle whatever else is on your list. The touch of lime compliments the earthy hint of outdoor smoke. Top them off with farm fresh sweet corn niblets, chopped Roma tomatoes, and leafy cilantro snips. See what you’ve been missing.

GRILLED AVOCADO BOWLS

Ingredients:

2 avocados, halved and pitted

1 tablespoon lime juice

1 tablespoon olive oil

1/8 teaspoon garlic powder

1 tablespoon Italian salad dressing dry mix

1/2 cup sweet corn

1 tablespoon pimento, diced

1 slices Roma tomato, chopped

Fresh Cilantro

Lime wedges

Instructions:

Preheat an outdoor grill to medium heat. Drizzle each avocado half with lime juice. Use a pastry brush to coat the cut side of the avocados with olive oil. Avoid surplus in the well; it may cause a flare up. Sprinkle on garlic powder. Divide the Italian dry mix over all. Place the avocados on the hot grill, cut side directly on the grate. Cook for 3 minutes or until grill marks and slight charring is visible. Meanwhile, combine sweet corn, diced pimento, chopped tomato, and cilantro leaves in a bowl. Gently toss. Using a tongs, carefully transfer avocado bowls to a platter. Fill the centers with a scoop of the sweet corn mixture. Before serving, squeeze lime juice over all.