salt

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Be Our Guest: Homemade Tortilla Chips! Ever wonder why your favorite Mexican restaurant has such incredible tortilla chips? Well now you can make your own café-style chips at home. Begin with flour and corn tortillas the day before. Just open the packages and let them breathe overnight on the kitchen counter. This simple step removes any excess moisture and allows them to fry up crispier. Sprinkled with sea salt and dipped in chunky salsa is practically a dream come true. 
HOMEMADE TORTILLA CHIPS
Ingredients:

2 cups vegetable oil

1 package yellow corn tortillas, extra thin

1 package flour tortillas, soft taco size 

Sea salt to taste
Instructions:

Cut each corn tortilla into 8 wedges. Use entire package. Set aside. Cut each flour tortilla in half and then into strips. Use entire package. Set aside. Beginning with one cup vegetable oil in a large skillet, heat the oil on medium setting until a tortilla sizzles. Avoid smoke. That means the oil is too hot. Place a handful of corn tortilla wedges into the hot oil. Do not overlap. Fry for 1-2 minutes until the chips are golden and crisp. Use tongs to flip over half way through, if necessary. As the oil is used, reduce heat to avoid smoking. Use tongs to remove chips from oil; drain on paper towel-lined plate. Sprinkle with sea salt. Repeat in batches until all corn chips are fried. Add remaining cup of oil to skillet. Repeat with flour tortilla strips. Store in airtight container at room temperature. Enjoy!

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Glorious Glazed Pecans! Go to any big city or farmers market and you’ll find street vendors roasting sweet and savory candied nuts. The bakery aroma practically has you walking on air. Now you can bring this enticing smell and sugary sweetness right into your very own kitchen. I’ve made it a tradition to bake a couple batches for holiday gift-giving. When mixed with an assortment of smoked almonds, wasabi peas, salty cashews, and honey roasted peanuts, these glazed pecans become a gourmet choice for absolutely anyone on your list. In fact, anticipation creates excitement followed by open delight and thanksgiving. 
GLORIOUS GLAZED PECANS 
Ingredients:

1 pound pecan halves 

1 cup sugar

1 teaspoon sea salt 

1 teaspoon cinnamon 

1 egg white, room temperature 

1 tablespoon water
Instructions: 

Preheat oven to 300°. Spray a baking sheet with nonstick oil. In a small bowl mix sugar, salt, and cinnamon. Stir well and set aside. In a large bowl beat egg white and water until frothy. Add one pound of pecans and coat well to cover. Pour sugar mixture over nuts. Stir completely to form a coating over pecans. Transfer nuts to the baking sheet. Form a single layer. Bake 30 minutes, turning every 10 minutes to form a crystallized finish. Remove from oven. Let cool and then store in an airtight container. 

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Kauaiian-Rub Pork Medallions! Natural Pacific sea salt, combined with herbs and spices, lock in flavor for the most tender cut of grilled pork you’ve ever tasted. Don’t scrimp on the cut; it’s worth a little extra cost since there is no fat, no bones, and absolutely no waste. 
KAUAIIAN-RUB PORK MEDALLIONS
Ingredients:

2-3 pound Pork Filet Mignon, sliced in 3/4″ portions

1/3 cup olive oil

3 tablespoons soybean seasoning sauce

1-2 tablespoons Salty Wahine Gourmet Hawaiian Rub*
Instructions: 

Marinate at room temperature sliced medallions in a shallow dish with olive oil, soybean seasoning sauce, and gourmet rub on both sides of the pork. Preheat the outdoor gas grill to 500°. Place the tenderloins on the non-stick grate and lower the lid. The temperature should remain around 450°. After 4-5 minutes, turn medallions over, close lid, and grill for 5 minutes longer. To check for doneness, the internal temperature will register at 150°. Remove medallions and let them rest for 5 minutes in order for the juices to draw back inside. 

*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? A Second Helping of Kalua Pork Roast! This special blend of herbs is a tribute to warm, tropical summer nights. The term, “Kalua”, is Hawaiian for slow cooked. I have put this frozen roast in the oven and let flavors blend all day long for an exotic taste that will have your senses wondering if you’ve been transported to a private paradise. The extra meals provided are a bonus that will have others showering you with praise in the days following. 
KALUA PORK ROAST
Ingredients:

4 pound boneless pork butt roast

1 tablespoon Red Hawaiian Alaea Sea Salt*

1 teaspoon Mrs. Dash garlic and herb seasoning 

2 cups apple juice

2 cups apple cider vinegar 

1 tablespoon liquid smoke

1 bottle beer
Instructions:

Set oven to 275°. Place frozen pork roast in a covered roaster, fat side up. Pour apple juice and apple cider vinegar over roast. Next apply liquid smoke. Finish by sprinkling the Alaea sea salt and Mrs. Dash herb blend over the pork. Make sure the lid is on securely. You will begin to smell the heavenly aroma as it slowly cooks. Five hours later, check the roast, as the liquid will absorb. I discovered some roasters allow the liquid to evaporate a little sooner than I expected. I have found Le Creuset to be very reliable. If the roast needs more liquid, pour a bottle of beer over it. Keep it covered and slowly cook it at least another three hours. I have let it cook for ten hours total without a problem. It is so fork-tender you will be amazed. And the drippings can be used for gravy or barbecue sauce. 
*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)