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Grill Pan Supreme Pizza

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Grill Pan Supreme Pizza! Who doesn’t like the taste of grilled foods? You know, that tiny bit of charred smokiness that delivers a presentation of black lines on pizza crust, vegetables, and meat. The raised edges keep food from sitting in fats or unnecessary grease, making it somewhat more healthy. The grill pan actually mimics cooking outdoors on a gas grill, without all the hassle, especially if it’s raining or snowing. Clean up is pretty simple, too. It gets my vote all day long. 

GRILL PAN SUPREME PIZZA

Ingredients:

1 prepared pizza crust, room temperature 

1 cup pizza sauce

8 slices pepperoni 

2 slices bacon, cooked and crumbled

2 slices deli ham, chopped

1/4 cup onion, chopped

1/4 cup green pepper, chopped

1/2 cup pizza sauce

1/2 cup fresh mozzarella, sliced

Giardiniera, for topping

Red pepper flakes, for garnish

Parmesan cheese, grated

Instructions:

Preheat the grill pan on medium-high heat for 5 minutes. Using a silicone brush, oil the pan to prevent sticking. Grill one side of the dough until bubbles begin to form on the top. Lift the edge to check for charred grill lines on the dough. Carefully, flip over and arrange toppings. Add pizza sauce and fresh mozzarella. Place the whole grill pan in a preheated 400° oven. Bake 5-7 minutes, or until cheese is melted. Remove and serve with giardiniera, red pepper flakes, and grated parmesan cheese. Enjoy!

Urban Pea Salad

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Urban Pea Salad! It’s funny. I remember eating pea salad when I went to visit my mother. I also remember placing a spoonful of pea salad on my plate at a church dinner buffet. In addition, I remember adding pea salad as a flavorful choice from a bountiful restaurant salad bar. But I don’t ever remember making pea salad at home for myself or my family. And I’m not sure why not. I guess as we age, we peruse our memory banks to revisit those satisfying moments that bring a smile to our faces. Don’t be surprised if you discover more of these bits of nostalgia for yourself. After all, they’re only a memory “snapshot” away. 

URBAN PEA SALAD

Ingredients:

1/4 cup mayonnaise 

2 cups frozen baby peas, slightly thawed

4 slice’s applewood smoked bacon, cooked until crisp; crumbled

1/4 cup red onion, finely sliced 

1/3 cup sharp cheddar cheese, finely shredded

Instructions:

Gently combine the mayonnaise, baby peas, bacon crumbles, red onion, and shredded cheddar cheese in a bowl. Stir until the peas are coated and everything is mixed. Cover with plastic wrap; refrigerate two hours. Serve slightly chilled. 

Tuna Sushi Tower

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Tuna Sushi Tower! Poke is very quickly becoming a popular food to eat at home or when dining out. I became quite a fan while wintering on the island of Kauai. Eating fresh fish and seafood became as natural as a daily walk along the beach. The secret to good poke is buying sashimi-grade tuna, since it is eaten raw. Poke translates to “chunk” in the Hawaiian language. Basically, raw fish is cut into chunks and marinated. Choosing fresh tuna over frozen is the most favorable option, so always have a chat with your seafood specialist to learn how they supply it. If frozen, be sure each portion is individually vacuum packed. Always allow it to thaw in the refrigerator. After that, the difficulty is in deciding which way to prepare it. 

TUNA SUSHI TOWER

Ingredients:

8-ounce ahi tuna steak, sushi grade, cut into chunks

2 tablespoons fresh chili paste

2 tablespoons toasted sesame oil 

1/4 cup ponzu sauce

1 avocado, cut into chunks

1 1/2 cups cooked sushi rice

Sliced Scallions, for garnish

Pickled Ginger, for garnish

Instructions:

Combine the ahi tuna chunks, fresh chili paste, sesame oil, and ponzu sauce. Lightly toss and allow to marinate in the refrigerator for 2 hours. To assemble the “tower”, use a 3-inch round ring mold. Place it in the center of a plate. Begin with 6 tablespoons of sushi rice. Lightly press down using the back of a spoon to make the layer compact. For the next layer, use 6 tablespoons of avocado chunks, pressing lightly and smoothing as you go. Finally spoon the marinated ahi tuna chunks on top. Transfer the mold to the refrigerator to chill. Make another tower, with the remaining ingredients, repeating the same steps. To serve, slowly remove the mold ring. Garnish with pickled ginger and sliced scallions. Offer wasabi paste, if desired. 

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. 

Peruvian Cheese Potatoes

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Peruvian Cheese Potatoes! My friend, Gian, encouraged me to try a dish from his native land, Peru. He described it as a traditional appetizer so popular it has become the national dish: Papa a là Huancaína. Because it’s basically boiled potatoes covered in a spicy cheese sauce, he explained it as chile-warm, delicious, creamy, and satisfying. Strangely enough, this appetizer is served cold, similar to the American Potato Salad. It taste nothing like it, though. The jury is still out on whether I will make it at home again. I’m thinking the next step is to order it in an authentic Peruvian restaurant. Perhaps they’ll share a secret or two. 

PERUVIAN CHEESE POTATOES 

Ingredients:

8 yellow potatoes, whole

4 lettuce leaves

Huancaína Sauce (see recipe below)*

2 hard-boiled eggs, quartered

Mixed olives, pitted

Instructions for Potatoes:

Heat a pot of salted water to boiling. Add the potatoes. Boil the potatoes until tender when pierced with a fork, approximately 20 minutes. Drain the water and allow potatoes to cool. Arrange lettuce leaves on a platter. Halve the potatoes and place on top of the lettuce. Pour Huancaína sauce over the potatoes. Garnish with hard-boiled eggs and pitted olives. 

*Ingredients for Huancaína Sauce:

1/2 cup aji amarillo paste

4 tablespoons vegetable oil

1/2 cup onion, chopped

2 cloves garlic, minced

3/4 cup evaporated milk

2 cups white queso fresco cheese

4 saltine crackers 

Sea salt and black pepper, to taste

*Instructions for Huancaína Sauce:

Warm oil in a skillet over medium heat. Add the aji amarillo paste, chopped onion, and minced garlic. Sauté approximately 3 minutes, or until the onions have softened. Remove pan from heat and set aside to cool. In a food processor, combine the chile/onion mixture, and evaporated milk. Blend well. Add the queso fresco cheese and saltine crackers; blend until smooth. The sauce should be thick. Season with sea salt and black pepper. Refrigerate until ready to serve. 

Himalayan Salt Plate Lox and Bagels

Eating My Way Through the Holidays! Special Edition: Himalayan Salt Plate Lox and Bagels! My newest kitchen “toy” is the Himalayan Salt Plate. Not only does it create a stunning presentation, it brings a subtle and unexpected flavor to foods served on it. First, chill it in the refrigerator overnight. It then becomes a serving platter on the table or buffet line. Everything lays directly on the salt plate to absorb the nutrients. I chose Wild Alaskan Sockeye Salmon, for starters, with all the trimmings for an exquisite banquet. The lox is traditionally smoked and sliced thin. It smells divine when I break the seal. Arrange hard-boiled egg slices for essence and red onion for a blend of slightly sweet gusto. Sprinkle on imported nonpareil capers for seasoning that lingers. Slather toasted bagels with the creamy Neufchâtel cheese mixture before adding ingredients. Top with fresh dill which pulls everything together, in my opinion. Now dig in. 

HIMALAYAN SALT PLATE LOX AND BAGELS

Ingredients:

4 ounces applewood smoked salmon

2 hard boiled eggs, sliced 

1/4 red onion, sliced

2 tablespoons imported capers, nonpareil

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

Fresh dill sprigs

Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with smoked salmon pieces, hard boiled eggs, red onion slice, and imported capers. Garnish with fresh dill sprig. 

Xinjiang Tiger Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Xinjiang Tiger Salad! As suggested by its name, this dish challenges you to imagine the stripes of a tiger when arranging it on a salad plate. Not only that, its intensity can surprise you like the whip of a tail when the heat of the chili pepper attacks the palate. I find chewing on cilantro tames that fiery beast. Now the question remains. Are you brave enough to try it?!?

XINJIANG TIGER SALAD

Ingredients:

2 Roma tomatoes, sliced

1 red onion, sliced thin

3 green chilies, sliced

1 handful cilantro, leaves

2 teaspoons balsamic vinegar

1 pinch sugar

1/4 teaspoon sea salt

Instructions:

Arrange tomato slices and red onion slices on a salad plate. Too with green chilies. Place cilantro leaves onto plate. Combine balsamic vinegar, sugar, and sea salt. Mix well. Pour into a condiment cup. Drizzle over vegetables, gently toss, and serve. 

Pea Green Gazpacho with Lobster

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Pea Green Gazpacho With Lobster! Chilled soups can make an ordinary meal feel like a special occasion. They can be served in place of a salad course because, essentially, they are “liquid veggies” in soup form. I like to add depth by not blending them completely smooth. That way I can taste the fresh-from-the-garden flavors that offer superior quality. Of course, a nicely baked artisan bread would make the perfect dinner complement. When you know, you know. 

PEA GREEN GAZPACHO WITH LOBSTER

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 leek, white and green parts only, sliced

4 cups vegetable stock

10-ounce bag frozen peas, thawed

8-ounces lobster meat, cooked and cut into pieces

Instructions:

In a large pot, warm butter over medium heat. Add chopped onions and sliced leeks. Cook until soft, stirring occasionally, for 10 minutes. Add vegetable stock. Raise heat to high setting. Bring contents to a boil; reduce and simmer for 5 minutes. Add peas. Simmer 3 minutes longer. Purée half the soup in a blender until smooth. Transfer all ingredients to a clean pot; chill for one hour. Pour soup into serving bowls. Top with lobster meat chunks. Serve. 

Xnipec Habanero Salsa

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Xnipec Habanero Salsa! Anyone who craves the jolt of hot tropical salsa can read on. Others who don’t….No judgement, we’ll catch you tomorrow. For those who are up to the challenge, let me give you a little background before you dive in. The word “Xnipec” translates in Mayan to “dog’s nose”, which implies you may sweat droplets like a dog’s wet nose the more bites you take. If so, wipe your forehead and walk away. You’re done. I’ve been known to ask for the “muy caliente” salsa in a Mexican restaurant. At which time, the server brings me my own special bowl usually reserved for the kitchen staff. The hubs typically laughs and tells them I can practically drink it with a straw. What can I say? I’m hopelessly addicted to habaneros. 

XNIPEC HABANERO SALSA

Ingredients:

3 habanero peppers 

2 Roma tomatoes, chopped

1/2 red onion, finely diced

3 tablespoons cilantro, chopped 

2 tablespoons lime juice 

2 tablespoons orange juice

Pinch of sea salt

Instructions:

Using disposable gloves, halve habaneros. Remove stem, pith, and seeds. Dice peppers; place in a bowl. Add chopped tomatoes, finely diced red onion, chopped cilantro, lime juice, and orange juice. Add a pinch of sea salt. Toss well. Refrigerate one hour before serving.