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Kickin’ Leg of Lamb

What’s Cooking in Gail’s Kitchen? Table Food: Kickin’ Leg of Lamb! Autumn is a popular time to take advantage of the availability of lamb as a meat option. Most farmers raise lambs in their natural environment, simply because it is economically feasible. Think about it. Whenever you come across a bucolic scene, a herd of sheep are casually grazing along the rugged hillside feasting on grass. They are one of the original foragers. They appear to roam free in the fresh air without a care in the world. My husband used to laugh when he’d say, “I think I’m going to get a couple lambs so I no longer need to mow the grounds.” I’d simply look him in the eye and respond, “I’m sure the wildlife predators would like that, too.”

KICKIN’ LEG OF LAMB

Ingredients:

1 pound leg of lamb steak

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon rosemary leaves

2 tablespoons olive oil

1 tablespoon butter

1/2 cup orange marmalade

4 teaspoons Dijon mustard

1 teaspoon lemon zest

2 teaspoons lemon juice

1/8 teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

Rosemary sprigs, for garnish

Instructions:

Season the leg of lamb steak with sea salt, black pepper, and rosemary leaves. Warm the olive oil in a skillet over medium heat. When hot, add the lamb. Cook for 4 minutes per side. Remove the lamb and transfer to a platter. Wipe the oil from the skillet. Add butter, orange marmalade, Dijon mustard, lemon zest, lemon juice, red pepper flakes, and cayenne pepper. Mix thoroughly over medium heat. Place the leg of lamb steak back into the skillet. Cover with the orange glaze. Cook for 1-2 minutes. Remove pan from heat. Rest for 3 minutes before transferring lamb and glaze to a serving platter. Garnish with rosemary sprigs.

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.

Kumquat Pineapple Chutney

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Kumquat Pineapple Chutney! Nowadays there’s always a use for something as unique as chutney. Don’t believe me? Check out charcuterie boards filled with meats, cheeses, breads, nuts, and pickles. There always seems to be a nice little bowl of spreadable chunky fruit to balance out the briny flavors. I also added a dollop to roasted pork loin and grilled chicken breasts. Someone even told me they slathered it on a grilled cheese sandwich. Who knew chutney would be your new best friend?!

KUMQUAT PINEAPPLE CHUTNEY

Ingredients:

5 ounces kumquats

1 cup crushed pineapple

3 tablespoons lemon juice

3 tablespoons brown sugar

2 tablespoons orange juice

2 tablespoons orange liqueur

Instructions:

In a small saucepan of boiling water, blanch the kumquats for one minute. Drain and repeat three more times. Halve each kumquat. Squeeze the juice into a bowl. Discard the pulp and seeds before finely dicing the skin. In the same saucepan, combine the diced kumquats, crushed pineapple, lemon juice, brown sugar, orange juice, kumquat juice, and orange liqueur. Bring to a boil. Simmer the chutney over medium heat, stirring occasionally. The sauce will thicken in approximately eight minutes. Allow mixture to cool before transferring to a jar. Store covered in the refrigerator.

Lime-Seasoned Roasted Carrots

What’s Cooking in Gail’s Kitchen? Clean Eating: Lime-Seasoned Roasted Carrots! My favorite new seasoning is Tajin Classico*. The first time I tasted it, it was on the rim of a frosted margarita glass. That’s because it is a popular Mexican spice blend of chili peppers, sea salt, and lime juice. The sweet and salty tones awakened my taste buds, with a snap of citrus. It adds a layer of zing I can hardly describe. What I can say, though, is you may find yourself sprinkling it on everything from meat and vegetables to popcorn and beverages.

LIME-SEASONED ROASTED CARROTS

Ingredients:

1 pound carrots

2 teaspoons adobo sauce

2 tablespoons olive oil

4 tablespoons orange juice

1/2 teaspoon tajin seasoning

1/2 teaspoon cumin powder

1 orange, sliced and halved

Instructions:

Preheat oven to 400°. Cut the top off the carrots and discard. Cut the carrots in half lengthwise; then into quarters. Transfer to a shallow dish. In a bowl, whisk together adobo sauce, olive oil, orange juice, tajin seasoning, and cumin powder. Pour over the sliced carrots; toss to coat. Spread in a single layer on a baking sheet that has been sprayed with nonstick oil. Arrange orange slices. Roast carrots for 30 minutes, or until tender. Serve warm.

*I receive no recompense for mentioning this product.

Orange Sesame Asparagus

What’s Cooking in Gail’s Kitchen? Talking Points: Orange Sesame Asparagus! Produce can be a problem keeping fresh in the vegetable crisper. Especially if you buy it in season when it’s plentiful. Oftentimes that means serving the same thing several days in a row, so the trick is to jazz it up with sidekick options and seasoning. Color keeps food interesting the same way dressings and sauces do. You can either make an orange glaze sauce from scratch or open a bottle of Asian vinaigrette. You choose. I feel blessed to have sufficient ingredients in my kitchen that transform ordinary dishes into extraordinary cravings.

ORANGE SESAME ASPARAGUS

Ingredients:

1/2 bunch fresh asparagus, bottom ends trimmed

15-ounce can mandarin oranges, drained

2 tablespoons brown sugar

4 teaspoons cornstarch

1 cup orange juice

1 tablespoon lemon juice

1 tablespoon sesame seeds, toasted

Instructions:

Bring salted water to a boil in a large saucepan. Place asparagus spears in water to blanch, about 3-4 minutes until tender. Remove asparagus with tongs; drain. Transfer asparagus to a platter. Arrange mandarin oranges around asparagus spears. In a skillet, combine brown sugar and cornstarch. Add orange juice and lemon juice. Stir to blend. Cook over medium heat, stirring until glaze boils, about 2 minutes. Pour orange glaze over asparagus spears. Garnish with toasted sesame seeds.

Yearly Cranberry Sauce

What’s Cooking in Gail’s Kitchen? Food With Soul: Yearly Cranberry Sauce! When you are the only one who likes cranberries, one recipe can seem like a lot to consume. Go ahead and make the sauce anyway. Here’s why. It can be a special treat for other meals, besides Thanksgiving. Plus it freezes well. For example, swirl it into your morning yogurt, then top with crunchy granola. Or add a little maple syrup and slather it onto a stack of pancakes. Turn your morning fruit smoothie into a delicious beverage-on-the-go. As an appetizer or late night snack, toast baguette slices, smear on softened goat cheese, and add a dollop of cranberry sauce sprinkled with orange zest. Are you getting the idea? When the family asks what you’re eating, just smile and say, “Oh, don’t worry….you wouldn’t like it.”

YEARLY CRANBERRY SAUCE

Ingredients:

12 ounces fresh cranberries

1 cup sugar

1 cup water

1 tablespoon lemon juice

2 cinnamon sticks

1 tablespoon Grand Marnier, optional

Instructions:

Rinse cranberries thoroughly. Drain; set aside. In a large saucepan over medium heat, combine sugar, water, lemon juice, and cinnamon sticks. Bring to a boil, stirring occasionally. Add cranberries. Return to a boil, stirring occasionally. Cranberries will soften as the skins begin to pop. Cook 10 minutes longer. Add Grand Marnier. Remove from heat and allow mixture to cool. Sauce will thicken. Remove cinnamon sticks; discard. Transfer cranberry sauce to a covered storage container. Refrigerate sauce until ready to serve.

Mildly Sweet Red Grouper

What’s Cooking in Gail’s Kitchen? Food With Soul: Mildly Sweet Red Grouper! Trust your local source for fresh fish. I do. Since the fishermen often eat what they catch, it’s natural to ask them questions about the type of fish they sell. Oftentimes it seems to be different from what is common in the supermarkets. Does that make sense? I can relate to species that “taste like” sea bass, halibut, mahi mahi, swordfish, ahi, or tilapia. Beyond that, I really need some guidance for porgy, grouper, snapper, and hogfish. I tend to lean more toward mildly flavored and subtly sweet flavors. That way I can always default to melted butter and lemon. As they say, “There’s plenty of fish in the sea.”

MILDLY SWEET RED GROUPER

Ingredients:

4 red grouper fish fillets

1/2 cup orange juice

3 tablespoons soy sauce

2 tablespoons olive oil

1 teaspoon ground ginger

1 teaspoon brown sugar

Instructions:

In a shallow dish, arrange red grouper in a single layer. Whisk together orange juice, soy sauce, olive oil, ground ginger, and brown sugar. Pour marinade over red grouper fillets. Cover with plastic wrap and refrigerate for 20 minutes. Preheat the grill to 400°. Remove fish from marinade and place directly on the grill grates. Close lid and cook for 4 minutes until sides are slightly opaque. Discard marinade. Flip the fish and cook 4 minutes longer. Fish will appear charred with grill marks and flake easily. Transfer to a platter. Squeeze fresh lime juice over top. Serve immediately.

Xalapa Party Punch

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Xalapa Party Punch! Before you read further, I want you to know this is an adult beverage and not intended for those under the age of 21. It does contain alcohol, so drink responsibly. Big-batch cocktails, or party punch, are nice to have on hand for last minute gatherings or friends who drop by unannounced. I keep a pitcher in the refrigerator for just that reason. If you do the same, choose a container that has an airtight lid. There’s nothing worse than sipping on an icy cold cocktail that smells like garlic or grilled leftovers. With the subtle fruity notes of apple, orange, cherry, and apricot, Xalapa Party Punch will get everyone talking. Carry On.

XALAPA PARTY PUNCH

Ingredients:

1 cup hot black tea

1/2 cup Tupelo honey

1 orange rind, grated

2 cups dark rum

2 cups apple brandy

2 cups dry red wine

Orange rind, grated

Crushed Ice

Instructions:

In a saucepan over low heat, combine hot black tea, Tupelo honey, and grated orange rind. Heat for 5 minutes. Stir occasionally. Remove from heat; set aside to cool. Add dark rum, apple brandy, and dry red wine. Refrigerate until ready to serve. Pour into glasses filled with crushed ice. Garnish with fresh basil or mint.

Turkey Burrito Bowl

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Turkey Burrito Bowl! If I’ve said it once, I’ve said it a hundred times…freeze leftover meat for another day. I’m still working on that 22-pound turkey I baked some time ago. You’d certainly never know it by the variety of meals we’ve eaten. Soups, sliders, hash, and the daily special are among the numerous ways we reduce food waste while saving money. By adding fresh produce and grains, using leftover turkey simply becomes a brilliant time saving option. You probably utilize leftovers yourself without even giving it a second thought. I’m thinking stir-fry, casseroles, omelets, and basic sammies. See how easy it is? Just don’t tell the kids.

TURKEY BURRITO BOWL

Ingredients:

2 cups cooked turkey, shredded

1/8 teaspoon garlic powder

1 teaspoon kosher salt

1/4 cup orange juice

1/4 cup vinegar

2 tablespoons butter

Sides: Avocado, lettuce, red onion, tomato, rice, yogurt, and tortilla corn chips

Cilantro, for garnish

Instructions:

Preheat oven to 350°. Combine shredded turkey, garlic powder, kosher salt, orange juice, vinegar, and butter. Transfer to an ovenproof covered dish. Bake 30 minutes, or until all liquid is absorbed. If necessary, remove lid after 30 minutes to allow the juices to breathe. Serve seasoned turkey with instant rice, tortilla chips, and fresh produce.