Wonton Nachos

What’s Cooking in Gail’s Kitchen? Equal Measures: Wonton Nachos! Sounds strange, doesn’t it? That’s what I thought the first time I glanced around the restaurant where couples sat munching away on the mountain of gooey cheese and triangular chips. Fusion foods combine different cultures. There are no rules and this proves it. Take Asian wonton wrappers and blend them with Mexican seasonings and salsa for a perfect pairing. Because wonton wrappers are paper thin dough, they bake up in a matter of minutes. Don’t forget the sprinkling of sea salt. By the time the margaritas are mixed, everything is ready to be assembled onto a platter of spicy Wonton Nachos that encourage conversation. Now put down your cell phones and eat!

WONTON NACHOS

Ingredients:

12-ounce package of wonton wrappers

Nonstick oil

Sea salt

8-ounce package Mexican-style cheese, shredded

Toppings of choice

Salsa for dipping

Instructions:

Preheat oven to 375°. Spray a baking sheet with nonstick oil. Sprinkle with sea salt. Set aside. Cut each wonton wrapper in half diagonally, or quarters if you desire smaller chips. Place in a single layer on the prepared baking sheet. Coat the tops with nonstick oil. Sprinkle with sea salt. Bake 10 minutes, or until crispy. Turn for even browning. Remove from oven and cool slightly. Repeat until all chips have been made. To make nachos, arrange chips in an ovenproof dish. Add Mexican cheese and toppings of choice. Bake 10 minutes or until cheese is melted. Serve with salsa.

Veal Scallopini Piccata

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Veal Scallopini Piccata! Did you know substituting pork cutlets for veal meat is a common practice? If the idea of a baby calf makes you squeamish, you will be delighted with that little bit of news. It’s all about the select few bull calves, but that’s a story for another day. Here again, we’re talking about a time-saving recipe. After all, we’re on the brink of Summer with daylight extending further into the evenings tempting us with outdoor activities that are much more pleasant that cleaning up the kitchen. This recipe calls for pork cutlets, lemon, capers, wine, and butter. Ah, now I have your attention.

VEAL SCALLOPINI PICCATA

Ingredients:

1 pound veal (or pork) cutlets, pounded 1/4” thick

4 tablespoons butter, divided

2 tablespoons olive oil

1/4 cup flour

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup dry white wine

14-ounce can chicken broth

1/2 lemon, thinly sliced

1/2 tablespoon lemon juice

2 tablespoons capers, drained

1 tablespoon parsley

Instructions:

Warm 2 tablespoons butter and olive oil in an iron skillet over medium-high heat. On a sheet of wax paper, combine flour, sea salt, and pepper. Dredge veal (pork) in flour; shake off excess. Add veal (pork) to skillet. Cook until golden brown, about 2-3 minutes per side. Transfer to a platter; set aside. Add wine to skillet. Cook, scraping bottom of pan until reduced by half. This will take approximately 3 minutes. Add chicken broth and lemon slices. Bring to boil. Cook 8 minutes longer. Add remaining butter, lemon juice, capers, and parsley. Return veal (pork) cutlets to pan. Coat with sauce. Serve immediately.

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? The Color of Food: Korean Pork Tacos! Once you get a taste for spicy food, the cravings thrive. That doesn’t mean dinner has to be boring, to say the least. Be creative. I like corn tortillas so I transformed an ordinary pork loin into slightly hot Korean tacos. Forego the kimchi and traditional greens by substituting with crispy broccoli strips and shredded carrots. Fresh cilantro and green onions add zest, not heat. Trust me, this recipe is not “burn your lips off” hot, it’s just more balanced between flavor and spice.

KOREAN PORK TACOS

Ingredients:

1 pound pork loin, cut into chunks

2 tablespoons vegetable oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1/4 cup ground fresh chili paste

1 tablespoon dried garlic

1/2 teaspoon ginger

1 tablespoon red pepper flakes

1/4 teaspoon black pepper

1 tablespoon sugar

2 green onions, snipped

1/4 yellow onion, chopped

Corn tortillas, warmed

10-ounce bag broccoli and carrot slaw

3 tablespoons mayonnaise

Fresh cilantro

Instructions:

Combine rice wine vinegar, soy sauce, chili paste, dried garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions in a bowl. Add pork chunks, mixing well to coat. Transfer to a ziplock bag, seal, and marinate for 2-4 hours. Heat vegetable oil in an iron skillet over medium-high heat. Cook pork 5 minutes, or until lightly browned. Be sure the meat is no longer pink in the center. Lower heat and shred pork with two forks. Simmer to absorb liquid to enhance flavor. For coleslaw, mix broccoli and carrot blend with mayonnaise. Refrigerate for 20 minutes. Fill bottom half of corn tortillas with coleslaw. Top with shredded pork. Garnish with fresh cilantro.

Jamaican Jerk Pork Tenders

What’s Cooking in Gail’s Kitchen? The Color of Food: Jamaican Jerk Pork Tenders! Even though the weather won’t cooperate, you can still have that “just grilled” taste of tender pork in your own oven. Broil it instead. The blend of Jamaican spice creates a hot spice mixture that will jazz up any meal. Go heavy or go light. It’s not just for meats, “don’t cha know”. Dry rub fish, shrimp, veggies, or tofu. The diversity will amaze you.

JAMAICAN JERK PORK TENDERS

Ingredients:

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon thyme

1/4 teaspoon black pepper

1/2 teaspoon ginger

1/2 teaspoon garlic powder

3/4 teaspoon allspice

3/4 teaspoon sea salt

1 green onion, chopped

1/2 yellow onion, chopped

1 tablespoon lemon juice

1 1/2 teaspoon olive oil

1 teaspoon soy sauce

1 teaspoon garlic wine vinegar

1 tablespoon red pepper flakes

2 pounds pork tenders, cut into chunks

Instructions:

Combine cloves, nutmeg, cinnamon, thyme, black pepper, ginger, garlic powder, allspice, and sea salt in a shallow dish. Mix to blend. Using a mini chopper, combine green onion and yellow onion. Chop very fine. Add lemon juice, olive oil, soy sauce, and garlic wine vinegar. Purée until smooth. Add red pepper flakes. Mix with the spices in the shallow dish. Dredge pork in marinade, coating both sides. Cover and marinate for eight hours or overnight. Skewer pork tenders and place on a rimmed foil-lined baking sheet, with oven rack in the top position. Broil on high 5 minutes per side. Serve warm.

Cincinnati “Cottage” Ham

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Cincinnati “Cottage” Ham! W-h-a-a-a-t? When my husband requested something his mother used to cook that conjured up pleasant memories of his youth, I couldn’t refuse. He was raised in southwestern Ohio where traditional foods, like Cottage Ham, make up comfort food thrown together in one pot for a meal that practically makes your eyes roll back. Local butchers recognize the term since they’ve been using it for over a hundred years. Secret recipes include tender meat taken from the shoulder of the pig, salt-and-sugar cured, and then hickory wood-smoked. The name became popular in the 1800s because the Cottage Ham is small in size, just like a tiny house.

CINCINNATI “COTTAGE” HAM

Ingredients:

2-3 pound smoked pork shoulder butt

2 pounds fresh green beans, trimmed

1 teaspoon sea salt

1/2 teaspoon black pepper

1 onion, chopped

1 1/2 pounds red potatoes, quartered

Instructions:

Place cottage ham in a slow cooker. Cover with water. Add green beans, sea salt, black pepper, and onions. Cook on Low 8 hours. Add quartered red potatoes. Cook 2 hours longer. Cut ham into thick pieces with green beans and potatoes. Ladle juice over all. Serve immediately.

Quesadilla Egg Scramble

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Quesadilla Egg Scramble! Whether you stack it or fold it, everyone loves a quesadilla. I mean, just say the word, “cay-sah-dee-ya”. It rolls off the tongue naturally as images of gooey melted cheese swim through your mind. Just the thought of a golden brown crispy tortilla dribbled with spicy salsa is enough to make a foodie salivate. Throw in your morning’s scrambled eggs along with slivers of last night’s pork roast and you have a reason to hit the floor running. Quesadilla!

QUESADILLA EGG SCRAMBLE

Ingredients:

1/2 cup shredded pork

3 eggs, beaten

2 tablespoons light cream

1 tablespoon butter

2 corn tortillas

1 tablespoon olive oil

1/4 cup sharp cheddar cheese

1/4 cup salsa

Green onion for garnish

Instructions:

Heat shredded pork and set aside. Whisk together eggs and light cream. In a small skillet, heat butter over low heat. Do not scorch. Add egg mixture. Scramble to cook eggs until soft and creamy. Set aside. To assemble quesadilla, place one corn tortilla on a plate. Top with cooked eggs, shredded pork, and cheese. Cover with the second tortilla. Brush the bottom of an iron skillet with olive oil. Carefully transfer the quesadilla to the skillet. Cook on medium heat for one minute until crispy. Brush the top with olive oil. Using a large spatula, flip the tortilla and brown for an additional minute. Remove from heat. Cut quesadilla into wedges. Serve with salsa and green onions.

Picnic Pork and Beans

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Picnic Pork and Beans! Tradition speaks loud and clear at family gatherings and picnics, especially in the summer. No matter the cookout, barbecue, or pitch-in, certain foods are expected on the buffet table. One of them is the coveted baked beans. Usually the unmarried auntie or the matriarch is the keeper of the cherished recipes. The “grande dame” knows all the ingredients, especially the heavily-guarded secret ones. It might be a dab of this or a pinch of that. My advice? Time, patience, and integrity. After all, there’s a lot of responsibility in carrying on the Secret Family Recipes. In the end, it’s all worth it!

PICNIC PORK AND BEANS

Ingredients:

3 slices uncured bacon, thick

1/4 cup sweet onion, sliced

1 tablespoon bacon drippings

28-ounce can pork and beans

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

2 tablespoons pimento, diced

1/4 cup barbecue sauce

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Instructions:

Preheat oven to 350°. Fry bacon in a large skillet until partially cooked. Remove bacon from pan and dab on paper towels. Let cool and then break into pieces. Discard all but one tablespoon bacon drippings. Add sweet onion to pan; sauté until tender, about 5 minutes. Combine sweet onion, pork and beans, seasoned salt, red pepper flakes, diced pimento, barbecue sauce, brown sugar, apple cider vinegar, and Dijon mustard. Mix well. Transfer to an ovenproof dish. Top with bacon pieces. Bake uncovered for one hour, or until beans are bubbly and sauce is thick. Let stand 10 minutes for sauce to thicken slightly. Serve warm.

Lo Mein Made Simple

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Lo Mein Made Simple! Do you ever go to the refrigerator and wonder what to make for dinner? I do. Recently my leftovers consisted of a couple of pork tenderloin fillets, grilled over the weekend, plus some veggies in the produce bin. Not quite enough. Unless you throw them all together in an amazing sauce. I didn’t exactly have Lo Mein egg noodles, but I did have some dried pasta on hand. Who doesn’t? The results were mouth-watering!

LO MEIN MADE SIMPLE

Ingredients:

8 ounces angel hair pasta

1 tablespoon olive oil

2 cups fresh mushrooms, sliced

1/4 teaspoon garlic powder

8 baby carrots, julienned

1/2 cup fresh snow peas

1 cup baby spinach

1 tablespoon pimento, sliced

2 pork fillets, grilled and cut up

Toasted sesame seeds for garnish

Green onion snips for garnish

Ingredients for sauce:

2 tablespoons soy sauce

2 teaspoons agave nectar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon sriracha hot sauce

1/8 teaspoon crushed red pepper flakes (optional)

Instructions:

In a 2-quart pan of boiling water, cook pasta according to package directions. Drain well. In a small bowl, whisk together soy sauce, agave nectar, sesame oil, ground ginger, sriracha, and red pepper flakes. Set aside. In a large skillet over medium-high heat, add olive oil, sliced mushrooms, garlic powder, and carrot strips. Cook 3-4 minutes until tender, stirring frequently. Add snow peas, baby spinach, and pimento slices. Stir until spinach has wilted. Add pork fillet chunks. Heat through. Add cooked pasta and soy sauce mixture. Gently toss to combine. Garnish with toasted sesame seeds and green onion snips. Serve immediately.

Pulled Pork Barbecue Flatbread

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Pulled Pork BBQ Flatbread! I love prepared flatbreads. In fact, I always pick up a couple from my grocer’s deli to keep on hand. The possibilities are endless for a quick meal without scrambling for the fast-food drive-through. I freeze containers of leftover meats that were slow-cooked earlier, so as to have healthy options at home, such as today’s pork tenderloin. If need be, there are prepackaged resources at your local grocery store as well. Being flexible with time-saving choices is always a “Win”, in my opinion.

PULLED PORK BBQ FLATBREAD

Ingredients:

1 prepared flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1/2 cup BBQ sauce, any variety

1 pound pork tenderloin, cooked and shredded

2 eggs

1/8 teaspoon seasoned salt

Dash of white pepper

1/2 cup Spring Mix, chopped

1 green onion, snipped

Instructions:

Preheat oven to 400°. Brush flatbread with olive oil on both sides; sprinkle bottom with cornmeal. Bake 5 minutes. Remove from oven. Spoon BBQ sauce evenly over flatbread. Cover all with shredded pork. Create a “well” for each egg. Gently crack an egg into each “well”. Sprinkle eggs with seasoned salt and white pepper. Bake 8-10 minutes until eggs are set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When eggs are cooked, remove from oven. Add chopped Spring Mix and green onion snips.