pepper

Kalamata Olive Whipped Feta

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Kalamata Olive Whipped Feta! Roasting olives in the oven gives them a unique rustic flavor that compliments the creamy texture feta cheese is widely known for and incredibly well-balanced. The caramelized flavor seems to be the most popular at room temperature, making them a sophisticated appetizer at any gathering.

KALAMATA OLIVE WHIPPED FETA

Ingredients:

4 ounces manzanilla Spanish olives, stuffed with pimentos

6 ounces Kalamata olives, pitted

2 shallots, sliced

2 tablespoons olive oil

2 teaspoons Herbes de Provence

1 teaspoon oregano

1/2 teaspoon sea salt

1/8 teaspoon black pepper

8 ounces feta cheese, crumbled

1/3 cup Greek yogurt

4 ounce burrata cheese

4 ounces Neufchâtel cheese, room temperature

1/2 teaspoon garlic powder

1 tablespoon Tupelo honey

1 tablespoon olive oil

Olive oil, for garnish drizzle

Instructions:

Preheat oven to 400°. In a baking dish, combine manzanilla olives, Kalamata olives, shallots, olive oil, Herbes de Provence, oregano, sea salt, and black pepper. Toss everything together. Bake 25 minutes. Set aside to cool. To make the whipped feta, use a food processor. Combine feta cheese, Greek yogurt, burrata cheese, Neufchâtel cheese, garlic powder, Tupelo honey, and olive oil. Pulse until smooth. Spread the whipped feta onto a plate. Top with roasted olives. Garnish with a drizzle of olive oil. Serve with toasted baguette slices.

Italian Herb Grilled Corn

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Italian Herb Grilled Corn! Get fired up about charred corn on the cob. By closing the lid of the grill, the corn gets slightly charred with a pleasant smoky flavor. The natural sweetness becomes an invitation to bump things up with seasoned butter…because we all know, it’s about the luscious creamy butter.

ITALIAN HERB GRILLED CORN

Ingredients:

1 teaspoon Italian herbs

1/4 teaspoon red pepper flakes

4 tablespoons butter, room temperature

4 ears corn, husked

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

Instructions:

Preheat gas grill to 400°. Whisk together Italian herbs, red pepper flakes, and 4 tablespoons butter. Set side. Rub olive oil on the four ears of corn. Sprinkle with kosher salt and black pepper. Place the prepared corn directly on the grill grates. Close lid. Cook 10 minutes until tender and slightly charred, turning 4 times during cooking. Remove corn from grill and allow to cool slightly before slathering with Italian herb butter mixture. Serve.

Fresh Peach Mozzarella Salad

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Fresh Peach Mozzarella Salad! Turn an ordinary fruit salad into a peachy pinwheel. It’s like offering sunshine on a plate. Think about it. Glorious peaches have a floral sweetness with a juicy delivery that satisfies any palate. The milky tenderness of the fresh mozzarella compares itself to a luscious layer of cream. Is it any wonder cheese lovers rave about it?

FRESH PEACH MOZZARELLA SALAD

Ingredients:

16 ounces fresh mozzarella cheese, sliced and cut in halves

3 peaches, pitted and sliced

3 tablespoons olive oil

1/4 teaspoon sea salt

1/8 teaspoon white pepper

Baby spinach leaves

Instructions:

On salad plates, arrange fresh mozzarella halves, peach slices, and baby spinach leaves. In a small bowl, combine olive oil, sea salt, and white pepper. Drizzle dressing over all. Serve immediately.

Vineyard Pork Tenderloin

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Vineyard Pork Tenderloin! Pinot Noir is one of my favorite wines. Despite its complex flavors of woodsy cherry and forest-path raspberry, it leans toward a drier side without making your tongue stick to the roof of your mouth. That being said, it’s often challenging to figure out what food pairings work well with it. Obviously, pasta dishes provide a natural choice. But have you thought about grilled steak, roasted chicken, or pork tenderloin? Pause a moment; take a deep breath. Now transport yourself to a sun-soaked villa along a pebbled path to a harvest table overlooking acres of rolling hills bursting with ripe grape clusters. Taste and sip. Eventually you’re going to take a seat and linger over dinner. Read on.

VINEYARD PORK TENDERLOIN

Ingredients:

1 tablespoon olive oil

3/4 cup panko breadcrumbs

2 medium pork tenderloins, boneless

2 tablespoons mayonnaise

1 egg, beaten

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup parmesan cheese, grated

1 tablespoon parsley flakes

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack onto a baking sheet. Set aside. Warm olive oil in a skillet over medium heat. Add panko breadcrumbs, stirring constantly, for 2 minutes until golden brown. Transfer crumbs to a shallow dish. Set aside to cool. To prepare pork tenderloins, place one piece in a gallon-size ziploc bag. Using a rolling pin, flatten the meat to 1/4” thickness. Place the pork loin aside and repeat with second piece. Pat dry on paper towels. In a shallow dish, whisk together mayonnaise, egg, kosher salt, and black pepper. Mix well. To the panko breadcrumbs, add parmesan cheese, parsley flakes, and garlic powder. Mix well. Dip each pork tenderloin in the egg mixture. Dredge completely in the breadcrumb mixture, pressing to stick. Repeat for extra crispy crust. Place tenderloins on wire rack. Bake for 15-20 minutes until tenderloins are golden brown. Serve immediately.

Yarrow Bowtie Pasta

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Yarrow Bowtie Pasta! Every time I passed by my front porch, I got a pleasant whiff of licorice. It seemed to come and go, but I couldn’t figure out which plant produced it. Imagine my delight when I discovered the previous owners had planted the decorative flowering herb, Yarrow. I pinched off a fern-like leaf, rubbed it between my fingers, and bingo, that was the familiar scent. When it comes to cooking, a little yarrow goes a long way. Because the leaves are feathery and soft, high heat will destroy the flavor. It is very important to wait until the dish is prepared before utilizing the essence of yarrow. The taste is so distinct, it must be used sparingly.

YARROW BOWTIE PASTA

Ingredients:

1 teaspoon yarrow leaves, chopped

1/2 teaspoon red pepper flakes

4 ounce dried bowtie pasta

1 teaspoon kosher salt

1 tablespoon olive oil

1 tablespoon truffle oil

2 tablespoons garlic, chopped

2 anchovy fillets in oil, rinsed and chopped

2 tablespoons dry white wine

Parmesan cheese, for garnish

Instructions:

Combine yarrow leaves and red pepper flakes. Mince together. Set aside. Cook bowtie pasta in salt water, according to package directions. While pasta is cooking, warm olive oil and truffle in a skillet on low heat. Add chopped garlic and anchovies; cook until fragrant and lightly browned. Do not burn. Remove pan from heat; swirl to cool. Add dry white wine to pan. When pasta is done, drain well. Add pasta to skillet. Toss to coat, cooking on low heat for one minute. Remove from heat; add yarrow mixture. Toss to incorporate. Transfer pasta to individual serving bowls. Garnish with fresh parmesan cheese. Serve with a tossed garden salad.

Zapata Tequila Shots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Zapata Tequila Shots! You’re either going to love me or hate me for this recipe, so first hear me out. I’m a tequila-girl; not a crazy one, but one who has a zest for life. I like chili peppers, too. As you read through the recipe, let me offer alternative ways to “tone down” the cocktail. Because the non-alcoholic margarita mix is frozen into cubes, they can be dropped into a blender and made into a tasty frozen margarita. Simply adjust the amount of spicy tequila (or not) to suit your taste. A slushy is also very tasty, using the non-alcoholic margarita mix ice cubes and adding sparkling water. Now you see, everyone can be happy with this tasty margarita.

ZAPATA TEQUILA SHOTS

Ingredients:

Chili-lime seasoning blend

1 cube of frozen margarita mix*

1 1/2 ounces pepper-infused tequila**

Jalapeño slice, for garnish

Lime wedge, for garnish

Instructions:

Sprinkle the chili-lime seasoning onto a saucer. Circle the rim of a stemmed cocktail shot glass with a fresh cut lime. Dip the glass onto the saucer of chili-lime seasoning to create a flavorful rim. Add one cube of frozen margarita mix. Pour the pepper-infused tequila over the ice cube. Add a jalapeño slice and lime wedge for garnish. Serve.

Advanced Instructions for Frozen Margarita Mix Ice Cubes:

*Using small 15-count square silicone ice cube trays, fill each tray with your favorite margarita mix. Freeze overnight. Remove cocktail ice cubes and store in zipper freezer bags. Repeat until all the margarita mix is frozen into ice cubes.

Advanced Instructions for Pepper-Infused Tequila:

**To make your own version of pepper-infused tequila, begin with 750 mL of blue agave tequila gold. Using gloves, slice 2-3 chili peppers. Remove stems and partial seeds to control heat; discard. Add the sliced chili peppers to bottle of tequila. Reseal; shake bottle. Store in a cool, dry area for one week. Then pour the tequila through a fine mesh sieve into a large measuring cup. Transfer the pepper-infused tequila back into the bottle. Seal and store in the refrigerator.

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Korean Pork Tacos! Chile paste is a unique condiment that gives food a fiery kick of flavor whether you’re spicing up soups and dips, or veggies and meat. Keep in mind, Gochujang has a pungent flavor a notch hotter than sriracha, without the sweetness. Personally, I like the feel of the lingering heat on the roof of my mouth. Slow cooking makes it taste marvelous when mixed with the other ingredients. Gochujang is usually found near the barbecue sauces in the grocery aisle. In case you need to find a substitute, Sriracha gets my vote. Friendly Footnote: remember to use sriracha IN the sauce rather than splashing it on top afterwards.

KOREAN PORK TACOS

Ingredients:

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1/2 cup gochujang

3 tablespoons garlic, minced

3 tablespoons fresh ginger root, minced

2 tablespoons red pepper flakes

1/2 teaspoon black pepper

3 tablespoons sugar

3 green onions, chopped

1/2 yellow onion, chopped

2 pounds pork loin

Instructions:

In a large bowl, combine rice wine vinegar, soy sauce, gochujang, minced garlic, minced ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions. In a slow cooker, place pork loin. Pour prepared sauce over meat. Cover. Heat on High setting for 4 hours; reduce to Low setting and cook 4 hours longer. Using two forks, shred the pork loin to mix well with the sauce. (Don’t let that yummy sauce go to waste.) Keep warm until ready to serve. Use your favorite taco shells, cheese, and fillings to make a meal.

Jalapeño Crisps and Curls

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Jalapeño Crisps and Curls! I’m a pepper freak. I like habaneros, serrano, poblanos, jalapeños, chipotle, cayenne, banana peppers, and more. I’m not saying I want to burn the roof of my mouth, but I do appreciate the capsaicin-released adrenaline rush from time to time. I might even sneeze if I get a little too ambitious. The tangy flavor of chile peppers seem to be a natural substitute for using table salt, which I make an effort to limit in the daily diet. In case you’re wondering, if a hot pepper becomes too hot for you, reach for cheese instead of water. Cheese and dairy products actually neutralize the intensity and cool things down a bit. Then let the tug-of-war continue, because you know you want more.

JALAPEÑO CRISPS AND CURLS

Ingredients:

8 ounces sharp cheddar cheese, finely shredded

1/4 cup parmesan cheese, grated

1 smidgen garlic powder

1/4 teaspoon tajin seasoning

1/4 teaspoon red pepper flakes

1 jalapeño pepper, seeded and chopped

Instructions:

In a bowl, combine parmesan cheese, garlic powder, tajin seasoning, and red pepper flakes. Toss to mix; set aside. Trim a piece of parchment paper to fit a microwave-safe plate. Scoop 1-2 tablespoons of sharp cheddar cheese onto the parchment paper, forming a pile. Sprinkle parmesan cheese mixture on top. Arrange jalapeño pieces on each pile. Microwave for 1 minute on High power. If needed, microwave an additional 30 seconds longer until the cheese is crisp and golden. Remove plate from microwave and allow cheese crisp to cool to the touch. Carefully transfer cheese crisps to a wire rack. For curls, quickly wrap a cheese crisp around the handle of a wooden spoon until molded. Reuse parchment paper. Repeat process until all the cheese ingredients are used. Store at room temperature.

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.