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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.

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.

Thyme Tomato Toss

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Thyme Tomato Toss! Hop aboard the yellow tomato bus for a ride that will take you down a two-lane country road. These golden nuggets, about the size of a cherry, are often less acidic and milder than their popular red cousins. I find them a touch sweeter as well. Their colors can range from pale yellow to sunny gold to bright orange, which makes for a stunning combo in marinated tomatoes or tasty fresh salsa. Just so you know, the skins are pretty tender, if that’s ever been an issue for you. With all that being said, now sit back, and enjoy the ride.

THYME TOMATO TOSS

Ingredients:

8 ounces yellow and red cherry tomatoes, cut into halves

1/4 cup olive oil

1 1/2 tablespoons garlic wine vinegar

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/2 teaspoon basil

1 teaspoon sugar

1 teaspoon fresh thyme leaves

Thyme sprigs, for garnish

Instructions:

Place yellow and red cherry tomatoes is a bowl. Set aside. In a measure cup, whisk together olive oil, garlic wine vinegar, garlic powder, cayenne pepper, marjoram, sea salt, basil, and sugar. Sprinkle in thyme leaves. Drizzle over tomatoes. Gently toss to coat. Serve immediately. Garnish with thyme sprigs.

Pickled Red Onions

What’s Cooking in Gail’s Kitchen? Table Food: Pickled Red Onions! What’s the buzz over pickled red onions? This relatively new condiment seems to be grabbing center stage with pizza, burgers, and tacos. True, the raw red onion can come across a lot more potent than its yellow cousin. Some even consider it bitter. I find it very appealing when sliced razor thin. Now you have another alternative. When pickled, their tangy sweetness becomes so unique it may appear as though a secret ingredient suddenly turned the dish into a gourmet delight. Before long pickled red onions may find themselves as popular as ketchup and mustard.

PICKLED RED ONIONS

Ingredients:

1 red onion

1 cup apple cider vinegar

1/2 cup garlic wine vinegar

1/4 cup sugar

1 teaspoon kosher salt

1/8 teaspoon allspice

1/8 teaspoon red pepper flakes

Instructions:

Slice the top and bottom off the onion. Slice onion in half from top to bottom. Remove outer skin; discard. Slice red onion into half moons, about 1/8” thick. In a medium sauce pan, whisk together apple cider vinegar, garlic wine vinegar, sugar, and kosher salt. Place over medium-high heat. Bring mixture to a boil. Whisk until sugar and salt dissolve. Remove pan from heat and whisk in allspice and red pepper flakes. Add sliced onions to the pan; gently stir to combine. Allow mixture to cool completely at room temperature, stirring occasionally. Pour into a glass container. Cover tightly with a lid. Refrigerate overnight. Store in refrigerator for up to one month.

Brazen Broccoli Bites

What’s Cooking in Gail’s Kitchen? Table Food: Brazen Broccoli Bites! Do you roast vegetables in your oven? Of course, you do. Who doesn’t? It’s simple, appealing, tasty, and healthy. It also makes the kitchen smell wonderful, like a woodsmoke fire on a pleasant afternoon in autumn. Herbs and spices enhance the flavor. Olive oil makes them sizzle, while giving veggies visibly charred edges. After a few minutes, fresh produce becomes fork-tender and ready-to-serve. But wait, this is only supposed to be a side dish.

BRAZEN BROCCOLI BITES

Ingredients:

3/4 pound broccoli crowns

2 tablespoons olive oil

2 garlic cloves, minced

1/8 teaspoon red pepper flakes

1/4 teaspoon kosher salt

2 tablespoons sliced almonds

1 teaspoon lemon juice

2 tablespoons parmesan cheese, shaved

Lemon slices, for garnish

Instructions:

Preheat oven to 425°. Wash the broccoli; dry thoroughly. Cut the broccoli florets from the stalks, slicing some lengthwise. In a bowl, whisk together olive oil, minced garlic cloves, red pepper flakes, and kosher salt. Add broccoli; toss to coat. Transfer to a rimmed baking sheet. Arrange in a single layer; avoid crowding. Roast broccoli for 10-12 minutes. Flip and bake 10 minutes longer. Sprinkle almond slices over all. Roast 10 minutes longer until broccoli is evenly caramelized. The almonds will be toasted and golden. Transfer to a platter. Gently toss with lemon juice. Top with shaved parmesan cheese. Garnish with lemon slices. Serve immediately.

Sheet Pan Cilantro Nachos

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Sheet Pan Cilantro Nachos! We like crispy nachos at my house. To my family, there’s nothing worse that a soggy tortilla chip, even if it is covered in melted cheese. I experimented by spraying the top and bottom of the chips with nonstick oil and then sprinkling them with sea salt. The method below works very well. It really made a difference. In my defense, I typically buy an off-brand of tortilla chips, which can have more of the natural corn flavor and a sturdiness to support extra toppings. As always, check the ingredient list to make sure you’re getting what you want. I prefer no preservatives.

SHEET PAN CILANTRO NACHOS

Ingredients:

Layer of Corn Tortilla Chips

Nonstick oil

Sea Salt, to taste

8 ounces Mexican Cheese Blend, shredded

2 Roma tomatoes, chopped

2 green onions, chopped

1 teaspoon red pepper flakes

Fresh cilantro, for topping

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Sprinkle with sea salt. Arrange a single layer of corn tortilla chips on the sheet pan. Repeat with a coating of nonstick oil and sea salt. Evenly distribute the Mexican Cheese Blend over the tortilla chips. Add chopped tomatoes and green onions. Sprinkle with red pepper flakes. Bake 15 minutes or until the cheese is melted and gooey. Remove nachos from the oven and garnish with fresh cilantro leaves. Serve immediately.

Pan-Fried Porgy Flatbread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Pan-Fried Porgy Flatbread! Introducing another whitefish that is often overlooked. It’s pretty common in the waters around southwest Florida, making it easily accessible from local fishermen. Less expensive too, in case you’re wondering. Now what to do with it. Hmmm. To be honest, I’ve never heard of “fish pizza” before, unless you count anchovies. However, I hadn’t eaten fish tacos until I visited my friend in San Diego twenty years ago, and here we are. I thought to myself, why not put fish on flatbread to make it a pizza? Call me crazy, but it was swimmingly delicious.

PAN-FRIED PORGY FLATBREAD

Ingredients:

8-ounces porgy fish fillet, skin and bones removed

1 tablespoon olive oil

1 tablespoon butter

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1 prepared flatbread

1/4 cup pizza sauce

4 ounces fresh mozzarella cheese, sliced

2 tablespoons red onion slices, slightly chopped

Fresh baby spinach leaves, gently torn

Instructions:

Preheat oven to 400°. If you have a pizza stone, put it in the oven while it is preheating. In a skillet, warm olive oil and butter over medium-high heat. Place the porgy into the skillet. Sprinkle with seasoned salt and black pepper. Cook 2 minutes; flip and cook porgy 2 minutes longer until crisp and golden brown. Remove pan from heat and set aside. When the oven is preheated, using hot pads, transfer the pizza stone to a heatproof workstation to build the pizza. Place the flatbread onto the stone. Layer with pizza sauce, fresh mozzarella cheese slices, and red onions. Flake the porgy fish with a fork and arrange it on the flatbread. Bake 15 minutes or until crust is golden brown and cheese is melted. Top with gently torn baby spinach leaves. Serve immediately.

Jugo Baby Potatoes

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Jugo Baby Potatoes! The first time I encountered this amazing condiment was in a roadside Mexican restaurant. I saw regular customers splash a little on a sizzling plate of fajitas and thought to myself….sure, why not? The dark salty droplets seemed to complement the smoky charred vegetables as well as the tenderized chunks of meat. It wasn’t soy and it wasn’t balsamic or Worcestershire. Interesting. Let me tell you, once I finished my meal, I headed to the nearest Mexican market and bought myself a bottle to use in my own kitchen.

JUGO BABY POTATOES

Ingredients:

1 1/2 pounds baby potatoes, halved, boiled, and drained

3 tablespoons olive oil

1 medium onion, chopped

2 jalapeños, seeded and sliced

4 teaspoons Jugo* seasoning sauce

Red pepper flakes, for garnish

Instructions:

Warm olive oil in a large skillet over medium heat. Add chopped onions and sliced jalapeños. Cook until tender. Add boiled potatoes and Jugo seasoning sauce. Cook, stirring occasionally, for 5 minutes or until potatoes are caramelized. Garnish with red pepper flakes before serving.

*I receive no recompense for mentioning Jugo seasoning sauce.