salad

Paniolo Santa Maria-Style BBQ in Kapaa, Kauai

Dining Outside the Home: Paniolo Santa Maria-Style BBQ in Kapaa, Kauai! Everyone loves a barbecue whether it’s the blaze of fire or the smell of the wood. Perhaps it’s the fiery outdoor cooking. Either way, the smoky taste is amazing. The owners and staff of Paniolo understand that attraction for personal enjoyment. Eating at picnic tables adds to the allure. Top it off with live entertainment and you’ve got a reason to gather together. People want to savor and enjoy food. Look no further than Paniolo Santa Maria-Style BBQ. Check out their menu online. Many items are served with homemade chili, fresh garden salad, and grilled garlic bread.

Kalapaki Joe’s in Lihue, Kauai

Dining Outside the Home: Kalapaki Joe’s in Lihue, Kauai! Sometimes you gotta go for bar food cravings and skip dinner in favor of Happy Hour. That translates to dine-in appetizers. At Kalapaki Joe’s, the food and beverage specials have a way of appealing to the palate. Indulge yourself with tasty chicken wings as hot as you like them. No pain, no shame. Put out the fire with a classic salt-rimmed margarita. It goes down cold and easy. Menu items are still available if you want to tag on a salad or another small plate to balance out the flavors. You’ve got time for grazing and conversation before the dinner crowd rushes in. You know what they say, the early bird…has the advantage, or something like that.

Ham Salad Spread

What’s Cooking in Gail’s Kitchen? Something to Savor: Ham Salad Spread! Tired of ho-hum tuna salad or egg salad sandwiches? Think all-natural applewood smoked ham with no artificial ingredients. When you begin with quality, the results are astounding. Add sweet pickle relish, chopped celery, and fresh horseradish. The biggest challenge is deciding if you wish to smear it on rye bread, add a dollop over wheat crackers, or simply scoop it onto a Bibb lettuce leaf. Skip the Deli-made and crank out a batch at home. It’s easier than you think. In no time at all, you’ll have a party favorite or lunchtime energy boost.

HAM SALAD SPREAD

Ingredients:

2 cups applewood smoked ham chunks

4 stalks celery, chopped

2 eggs, hard-boiled and chopped

3 green onions, snipped

3 tablespoons sweet pickle relish

1 teaspoon creamy horseradish

1/2 cup mayonnaise

Instructions:

Place ham chunks in a food processor. Pulse in batches until finely chopped. Transfer to a mixing bowl. Place celery in the food processor and Pulse until chopped. Add to bowl. Repeat with hard-boiled eggs. Add to bowl. Stir to mix. Add green onion snips, sweet pickle relish, horseradish, and mayonnaise. Mix well. Refrigerate until ready to serve.

Beet Bacon Bleu Salad

What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long.

BEET BACON BLEU SALAD

Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled

2 tablespoons balsamic reduction

Garnish with croutons

Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons.

Voodoo Potatoes

What’s Cooking in Gail’s Kitchen? Food for Sharing: Voodoo Potatoes! The magical power of the potato ranks as a good source of potassium, vitamin C, niacin, and dietary fiber for starters. It’s been around for thousands of years. Noted as an inexpensive staple, the potato is popular throughout the entire world. Discover the magic!

VOODOO POTATOES

Ingredients:

3 white potatoes, cubed

1/3 cup sweet onion, chopped

1/4 cup green pepper, chopped

1 teaspoon pimento, diced

1 teaspoon Cajun seasoning

3/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/2 teaspoon natural honey

1 tablespoon Dijon mustard

2 green onions, snipped

Instructions:

Place potatoes in a 2.5 quart pan with enough water to cover. Add sea salt. Bring to boil over medium-high heat. Cook potatoes until tender, approximately 20 minutes. Drain in colander. Transfer to a large bowl. Microwave sweet onion and green pepper for 1 1/2 minutes on High. Sprinkle with Cajun seasoning. Fold in diced pimento. Once cool, add to potatoes. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard. Pour dressing over potato mixture. Gently stir to cover all. Garnish with green onion snips. Serve warm or chilled.

Hudson Yards Grill in New York, New York

Dining Outside the Home: Hudson Yards Grill in New York, New York! Outside the window stands one of Manhattan’s newest public landmarks called The Vessel. It’s got people talking, which brings visitors to Hudson Yards for shopping and dining. After climbing the giant sculpture of interlocking staircases for a spectacular panoramic view of the Hudson River, Central Railroad, and Hudson Yards neighborhood, you’re bound to be hungry. Look no further than Hudson Yards Grill. Its Pre Fixe meals, Sushi, Salads, and Desserts win raves. And that’s just for lunchtime. Ingredients are fresh, expertly prepared, and served like an artistic masterpiece. Count on coming back for dinner. You deserve it.

Xigua Watermelon Salad

What’s Cooking in Gail’s Kitchen? Timeless Classics: Xigua Watermelon Salad! With seasonal changes, there may be days that feel more like Summer than Autumn. At those times, I roll back the calendar by serving a light meal with a couple of cool melons. The natural sweetness of watermelon and honeydew are complimented by the smoky saltiness of thinly sliced prosciutto. When drizzled with a homemade vinaigrette, it works beautifully to balance the fresh fruit and mixed greens with the aged cheese. Take advantage of watermelon salad’s one final “hurrah” before it’s gone.

XIGUA WATERMELON SALAD

Ingredients:

1 cup watermelon, cut into chunks and seeded

1 cup honeydew melon, cut into chunks and seeded

1/4 cup red onion, sliced thin

1/3 cup mandarin oranges

1/4 teaspoon kosher salt

3 tablespoons fresh lemon juice

2 tablespoons lemon olive oil

1 1/2 tablespoons natural honey

2 cups arugula

2 tablespoons fresh mint leaves, torn

3-4 slices prosciutto

1/4 cup Romano cheese, shaved

Instructions:

Combine watermelon, honeydew melon, red onion, mandarin oranges, and kosher salt. Gently toss. To make the dressing, in a small bowl whisk lemon juice, lemon olive oil, and natural honey. Drizzle over fruit mixture. Divide arugula and mint between chilled salad plates. Top with fruit mixture. Add prosciutto. Garnish with shaved Romano cheese. Serve chilled.

Captain Daniel Packer Inne in Mystic, Connecticut

Dining Outside the Home: Captain Daniel Packer Inne in Mystic, Connecticut! In the 1700s when weary travelers stopped for the night for food and a good night’s sleep, Captain Packer probably didn’t serve Lobster Salad and Roasted Cod with butter cracker crumbs. He did, however, entertain his guests with thrilling tales of adventures on the high seas. The Captain Packer Inne is still family-owned. They have poured blood, sweat, and tears into restoring it to the historic landmark it will always be. Hospitality is still extended to guests and patrons for fine dining and pub fare with live entertainment. You may even hear of wandering spirits. Unwind, bask in the history, and enjoy this popular destination.

Stuffed Tomato Tuna Salad

What’s Cooking in Gail’s Kitchen? Timeless Classics: Stuffed Tomato Tuna Salad! Pat yourself on the back for choosing today’s recipe as a rich source of omega-3 fatty acids. For the weight-conscious, opt out for a lighter version of mayonnaise or substitute using plain Greek yogurt instead. The tomato contains a high water content, plus the fiber will provide a feeling of fullness. That being said, go stuff yourself. Permission granted.

STUFFED TOMATO TUNA SALAD

Ingredients:

6 ounce can tuna in water, drained and flaked

1 teaspoon lemon juice

1/3 cup mayonnaise

1/4 teaspoon sea salt

1/8 teaspoon celery seed

1/4 cup celery, chopped

1 tablespoon dill pickle relish

2 tomatoes, cored

1 tablespoon walnuts, chopped

Fresh lemon tarragon

Romaine lettuce leaves

Lemon halves

Instructions:

Chill two luncheon plates. Place flaked tuna in a bowl. Sprinkle with lemon juice. Add mayonnaise, sea salt, celery seed, chopped celery, and dill pickle relish. Mix well. Chill. Cut tomatoes into 8 segments without slicing the bottom portion. Place one or two romaine lettuce leaves on a chilled plate. Transfer one tomato. Open it like a pinwheel. Spoon tuna salad into the tomato, filling it with half the portion. Garnish with walnuts, lemon tarragon, and a lemon slice. Repeat with second serving.