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PB, Bacon & Jam Burger

What’s Cooking in Gail’s Kitchen? Bright Ideas: PB, Bacon & Jam Burger! Let the debate begin over peanut butter on a hamburger or an American cheese slice…because you can’t have both. Bacon gets to stay since everyone loves bacon. Amirite?! Peanut butter’s nutty taste actually compliments the beef patty. And it’s salty enough to take the place of cheese. The strawberry jam, with a sprinkling of hot pepper flakes, tickles the taste buds at the back of your throat making it an insanely good experience. I’m kind of a snob now that I’ve tasted brioche buns. Their buttery flavor, and the fact that they keep everything contained, is worth the cost difference. Are we good? Then carry on without regrets.

PB, BACON & JAM BURGER

Ingredients:

1 pound lean ground beef

1/2 teaspoon sea salt

1/8 teaspoon black pepper

4 tablespoons natural peanut butter, creamy variety

1-2 tablespoons sriracha sauce

4 tablespoons strawberry jam

1/8 teaspoon red pepper flakes, optional

8 slices bacon, cooked until crispy

4 lettuce leaves

4 brioche hamburger buns

Instructions:

Combine ground beef, sea salt, and black pepper in a mixing bowl. Mix well. Divide meat into four equal portions. Flatten into hamburger patties. Set aside. Preheat grill to medium-high heat. Meanwhile, combine the natural peanut butter with sriracha sauce. Stir until smooth. Grill burgers for 4 minutes per side or until a meat thermometer reads 160°F. To build-the-burger, layer two strips of bacon on the bottom bun. Place the hot hamburger patty over the bacon. Immediately spread the peanut butter mixture on top. It will begin to soften and melt. Drop a dollop of strawberry jam on top. Sprinkle red pepper flakes into the jam, if desired. Finish with a lettuce and the top of the brioche bun. Serve immediately.

Grill Pan Kabobs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Grill Pan Kabobs! Sooo, what do you have for dinner when you plan on kabobs, but can’t find the skewers among all the kitchenware you’ve unpacked during the recent move? The answer: Improvise, by using a grill pan. After all, once the ingredients are cooked and presented for dinner, everyone grabs a fork to “shish” the food off the skewer onto the plate anyway. I see your eyes glazing over as you nod your head in agreement. Focus. The end result is still phenomenal. Now dig in. Your tummy will thank me.

GRILL PAN KABOBS

Ingredients:

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon dry mustard

1/2 teaspoon thyme

1/2 teaspoon oregano

1 teaspoon sea salt

1/4 teaspoon black pepper

1/2 pound beef tenderloin, cut into chunks

1/2 pound chicken tenderloin, cut into cubes

1 red onion, cut into wedges

1 green bell pepper, seeded and cut into chunks

1 red bell pepper, seeded and cut into chunks

4 ounces fresh mushrooms, stems removed

4 ounces cherry tomatoes

Instructions:

In a measuring cup, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dry mustard, thyme, oregano, sea salt, and black pepper. Place the beef tenderloin chunks and chicken tenderloin cubes in a large zip-lock plastic bag. Pour half the marinade mixture into the bag, seal, shake, and refrigerate for one hour. Set aside remaining marinade for basting sauce while grilling. Preheat gas grill to 500°. Remove beef and chicken pieces from bag; discard marinade. Allow beef and chicken to “rest” at room temperature for 15-20 minutes. Transfer beef chunks, chicken cubes, red onion, green pepper, red pepper, mushroom caps, and cherry tomatoes onto a large grill pan that has been sprayed with nonstick oil. Brush kabobs with reserved marinade. To cook medium-rare steak kabobs (charred exterior, pink center), place the grill pan on the hot grill. Chicken tenderloins will cook in the same amount of time, with edges turning white. Close the lid to retain heat temperature. Set timer for 5 minutes. Then using a long-handled tongs, flip, rotate, and move larger pieces of beef and chicken on the grill pan to be in the center of the flame. Vegetables will char faster than the meat. Watch carefully. Cook the kabobs an additional 5 minutes, with the lid closed. Once finished, remove grill pan and turn off the grill. Allow food to “rest” for 5 minutes. Serve immediately.

Wing Beans Shoyu

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Wing Beans Shoyu! Have you ever seen a four-angled bean? It actually has four corners. The rough texture looks a little odd, all jagged and such. Since they grow in tropical climates where there is plenty of humidity, rainfall, and warmth, there’s a pretty good chance you won’t find them at your local grocery store. However, they are readily available at Farmers Markets in the Hawaiian Islands, which is where I got these delectable little jewels. They taste similar to a snow pea with a slightly sweet crunch. Then there’s the sauce. YUM!

WING BEANS SHOYU

Ingredients:

1/2 pound wing beans, washed, ends trimmed, and cut into bite-size pieces

1/4 cup soy sauce, Japanese-style

2 tablespoons agave nectar

1/2 teaspoon garlic powder

1 teaspoon red pepper flakes

1 strip bacon, cooked and crumbled

Instructions:

Place prepared wing beans in a covered casserole dish. Add 2 tablespoons water. Microwave on High setting for 3 minutes until crisp-tender. Do not cook until mushy. Drain. Add crumbled bacon. Combine soy sauce, agave nectar, garlic powder, and red pepper flakes in a bowl. Whisk to blend flavors. Drizzle over wing bean mixture. Toss to coat. Serve warm.

Ultimate Turkey Hash

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Ultimate Turkey Hash! There’s something about eating a forkful of savory potatoes for breakfast. And if watching your carbs is a thing, your body has a better chance of burning carbs in the morning. At least that’s what my husband tells me. I tend to look more at portion-control and fat content. Then again, I also put a lot of value in metabolism, genetics, and good ole nutrition. No matter how you serve it up, in the end it’s nothing more than a turkey shoot.

ULTIMATE TURKEY HASH

Ingredients:

1 potato, washed with skin on

1-2 tablespoons olive oil

1/4 cup green pepper, chopped

1/4 cup onion, diced

1/2 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning blend

1/2 cup seasoned turkey, shredded

2 eggs

Instructions:

Wash potato, pierce with a knife, and microwave on High for 4 minutes. Transfer to a cutting board. Cut into chunks. Warm olive oil in a medium skillet over medium-high heat. Add green peppers and diced onions. Sauté 5 minutes, or until soft. Add potatoes. Sprinkle with seasonings. Cook until potatoes turn golden brown. Add shredded turkey. Heat through. Make two wells. Spray centers with nonstick oil. Drop an egg into each well. Cover pan for one minute. Reduce heat to low. Check eggs. Cover one minute longer or cook until eggs are set. Serve immediately.

Seasoned Shrimp Pineapple Pupus

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Seasoned Shrimp Pineapple Pupus! If you’ve ever needed a simple appetizer that will elevate an evening, think shrimp. By adding fresh ingredients, it definitely kicks things up a notch. When people cram into the kitchen to watch, assign them a minor task such as chopping fruit into chunks or snipping cilantro into small sprigs. Real conversations happen in the kitchen. Everyone benefits and memories are created. After all, being involved is natural and welcoming. It’s how we all stay connected.

SEASONED SHRIMP PINEAPPLE PUPUS

Ingredients:

1/2 cup papaya, cut into chunks

1/2 cup pineapple, cut into chunks

12 jumbo frozen shrimp, precooked and thawed

1 tablespoon olive oil

1/2 teaspoon seasoned salt

1/2 teaspoon oregano

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh cilantro

Instructions:

Arrange papaya chunks on a decorative platter. Set aside. Spray a skillet with nonstick oil. Heat pan on medium-high heat. When the skillet is hot, arrange pineapple chunks in a single layer. They will sizzle and char. Flip over to darken both sides. Remove and add to the platter. Warm olive oil in the same skillet. Layer shrimp without overlapping. Sprinkle with half the seasoned salt, oregano, garlic powder, and red pepper flakes. Slightly sear, then flip over. Sprinkle with remaining seasoning. When shrimp is golden brown, transfer to the pupu platter. Garnish with fresh cilantro.

New York Strip Steak

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: New York Strip Steak! The secret to a good steak, when grilling, is to crank up the heat. It took years to figure this out because grilling is different than baking. A steak likes to have the outside seared, or even charred, in order to keep those wonderful juices inside. The secret is to get the outside seared as soon as possible. When I asked my husband how high the gas grill was set, he replied, “All the way up!” Next, take your cell phone because you’re going to need a timer. For me, the soft pink center of a medium-rare steak is perfection. Obviously, if you prefer it more well done, you add extra time. Ready? Grilling season is upon us.

NEW YORK STRIP STEAK

Ingredients:

1-inch thick New York strip steaks,(for two)

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 tablespoon butter, per steak

Instructions:

Remove steak(s) from the refrigerator 20 minutes before grilling. Season both sides with sea salt and black pepper. Preheat gas grill to highest setting. When you hold your hand over the grill, you have to pull it back immediately. Place steaks directly on grill for 4 minutes. Close the lid. Flip and sear the remaining side for another 3 minutes, with lid closed. Remove from heat and allow steaks to “rest” on a platter for 5 minutes. Add a pat of butter at this time. Serve steak immediately.

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.

Jalapeño Celery Crack

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.

JALAPEÑO CELERY CRACK

Ingredients:

1 bunch of celery, cut into 4” pieces

8-ounce cream cheese, room temperature

3 tablespoons mayonnaise

1/4 teaspoon sea salt

1/4 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon parsley

2/3 cup pickled jalapeños, chopped

1 tablespoon pickled jalapeño juice

2 strips of applewood smoked bacon, cooked and crumbled

Instructions:

Cut celery into 4” pieces. Set aside.

Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.