salt

Xinjiang Tiger Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Xinjiang Tiger Salad! As suggested by its name, this dish challenges you to imagine the stripes of a tiger when arranging it on a salad plate. Not only that, its intensity can surprise you like the whip of a tail when the heat of the chili pepper attacks the palate. I find chewing on cilantro tames that fiery beast. Now the question remains. Are you brave enough to try it?!?

XINJIANG TIGER SALAD

Ingredients:

2 Roma tomatoes, sliced

1 red onion, sliced thin

3 green chilies, sliced

1 handful cilantro, leaves

2 teaspoons balsamic vinegar

1 pinch sugar

1/4 teaspoon sea salt

Instructions:

Arrange tomato slices and red onion slices on a salad plate. Too with green chilies. Place cilantro leaves onto plate. Combine balsamic vinegar, sugar, and sea salt. Mix well. Pour into a condiment cup. Drizzle over vegetables, gently toss, and serve. 

Za’atar Quail Eggs

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Za’atar Quail Eggs! This isn’t just another hard-boiled egg post that makes you go “meh”. It’s one that will take you on an adventure; an adventure for the tastebuds. Everyone has figured out that eggs keep midday food cravings at bay. Imagine bringing your lunch to work, let’s say a half a dozen quail eggs, rolled in a crown of za’atar seasoning and sea salt. Already people are gathering around the refrigerator to see what makes them so special. You could tell them quail eggs provide more protein, have a rich taste, are hypoallergenic, and can boost the metabolism. But don’t get carried away. Otherwise come break time you may discover only 3 quail eggs in your lunchbox and suddenly everyone is too busy to chat. 

ZA’ATAR QUAIL EGGS

Ingredients:

12 quail eggs, natural farm raised

1 teaspoon sea salt 

2 teaspoons za’atar seasoning 

Instructions:

Gently place quail eggs in a medium pan of cold water. Bring to a boil for 4 minutes. Remove with a slotted spoon. Immediately transfer eggs to a bowl of water filled with ice to completely cool. In a shallow dish, combine sea salt and za’atar seasoning. Carefully peel each quail egg, removing tiny bits of shell and membrane. Roll each egg in the za’atar mixture to coat. Set upright on a platter or place eggs on a bed of mixed greens to serve. 

“X” Marks the Spot Toast

What’s Cooking in Gail’s Kitchen? Food With Soul: “X” Marks the Spot Toast! Wake up your mornings with crunchy toast points slathered in guacamole. That’s what I do when I have a ripe avocado begging to be used. By adding the tomatoes, lime juice, and seasoning, it jumpstarts my day with zest and creaminess that makes me smile. If you’re a brave warrior, sprinkle on some red pepper flakes and slay the day!

“X” MARKS THE SPOT TOAST

Ingredients:

1 large ripe avocado, halved, pitted, and peeled

1 tomato, diced

1/2 teaspoon lime juice

1 teaspoon sea salt

1/8 teaspoon garlic powder

4 slices wheat bread, toasted and cut into four points

Instructions:

In a shallow bowl, mash ripe avocado with a fork. Leave small chunks for flavor. Fold in diced tomatoes and lime juice. Season with sea salt and garlic powder. Gently mix. Divide the mashed avocado among the toast points. Arrange toast into an “X” on each plate. Serve immediately.

Foiled Potatoes

What’s Cooking in Gail’s Kitchen? Food With Soul: Foiled Potatoes! Have I mentioned how much I like my new outdoor kitchen? Living in Florida, the weather is so tropical it makes cooking outdoors an effortless way to prepare meals. Grilling seems to make food taste better and roasted potatoes easily become a star attraction. And the best part is dining alfresco. This is what I call a “stay-cation”.

FOILED POTATOES

Ingredients:

2 baking potatoes

1/2 sweet onion, sliced

3 tablespoons butter

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

Instructions:

Preheat the grill to 400°. Wash the potatoes and pat dry. Pierce each potato with a knife. Microwave for 4 minutes on 100% power. Remove from microwave and allow to cool, slightly. Spray a sheet of aluminum foil with nonstick oil. Cut the potatoes into 1/4” slices. Arrange potatoes on foil. Top with sliced onions. Add pats of butter over all. Sprinkle with seasoned salt and black pepper. Fold the packet to seal. Place the sealed foil packet directly onto the grill grates. Close lid. Cook for 10 minutes; carefully flip packet and cook 10 minutes longer. Transfer foiled potatoes to a platter. Be aware of steam when the packet is opened. Serve immediately.

Yellow Squash Panko

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Yellow Squash Panko! Many of you already know this particular vegetable is a second cousin to zucchini. The skin is tender, glossy smooth, and edible which makes it a no-fuss dinner companion. Although its flavor is mild, when cooked it actually becomes buttery sweet with a slightly nutty nuance. Try to buy yellow squash that is 6”-8” in size. You’ll know because the larger it is, the more likely the skin will appear bumpy and less tender. You’ll also notice a lot of seeds, once you cut into it. By then you’ll need to rethink dinner and purée it for soup. Hindsight is 20/20 after all.

YELLOW SQUASH PANKO

Ingredients:

2 yellow squash

1-2 tablespoons olive oil, for sauté

Ingredients for Herbed Oil:

1 tablespoon lemon juice

1 tablespoon olive oil

1/8 teaspoon garlic powder

1 teaspoon dried parsley

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Ingredients for Crumb Topping:

1/4 cup panko bread crumbs

1/4 cup parmesan cheese, grated

1 teaspoon dried parsley

1/4 teaspoon sea salt

1/8 teaspoon red pepper flakes

Instructions:

Wash and pat dry yellow squash. Slice into 1/4” rounds; set aside. To make the herbed oil, whisk together lemon juice, olive oil, garlic powder, dried parsley, sea salt, and cracked black pepper. Set aside. To make the crumb topping, toss panko bread crumbs, grated parmesan cheese, dried parsley, sea salt, and red pepper flakes into a bowl. Mix well; set aside. To prepare yellow squash, warm olive oil in a large skillet over medium heat. Add the yellow squash and sauté for 8 minutes. Turn occasionally to cook both sides. Squash should be soft, but not mushy. Remove from heat. Drizzle herbed oil over yellow squash. Transfer to a platter. Top with panko crumb topping mixture. Garnish with fresh basil leaves, if desired. Serve immediately.

Zinc-Rich Fingerling Potatoes

What’s Cooking in Gail’s Kitchen? Time To Eat: Zinc-Rich Fingerling Potatoes! I think I mentioned how much I like “grazing” through my meals. The reality is, as I’ve aged and adjusted to health challenges, my appetite has wained quite a bit. It would help if I got hunger pangs, but that doesn’t seem to be happening either. Soooo, when a dish like these broiled salt and vinegar fingerling potatoes comes along, I have no guilt about adding a couple of side sauces for dipping and calling it a meal. I promise I’ll vouch for you, too.

ZINC-RICH FINGERLING POTATOES

Ingredients:

1 pound fingerling potatoes, sliced horizontally

2 cups white vinegar

1 tablespoon plus 1 teaspoon kosher salt

2 tablespoons olive oil

1/4 teaspoon black pepper

Tzatziki Dip, for serving

Blue Cheese Dressing, for serving

Instructions:

In a pot, combine fingerling potatoes, white vinegar, and one tablespoon kosher salt. If the liquid does not cover the potatoes by 1/4”, add a little water until it does. Bring to a boil, then lower the heat to Simmer. Cook until fork-tender, about 8 minutes. Allow the potatoes to cool in the liquid for 30 minutes. Drain well; pat potatoes dry with paper towels. Preheat the broiler on High setting. Arrange the potato halves in a single layer on a baking sheet sprayed with nonstick oil. Brush the potatoes with olive oil; then sprinkle with remaining kosher salt and black pepper. Broil until lightly browned, about 7 minutes. Then flip the potatoes over and brown the other side, about 5 minutes longer.

Wagyu Filet Mignon

What’s Cooking in Gail’s Kitchen? Time To Eat: Wagyu Filet Mignon! The secret to grilling medium-rare gourmet steaks is high heat, room temperature filets, and “resting” before serving. The buttery rich flavor and tenderness of Wagyu steak comes naturally with its marble-like fat content. As Wagyu grills, the smoky flavor is absorbed while the outer edges get crusty to hold all those fabulous juices. Avoid overcooking. It’s always easier to place them back on the grill for less rare results.

WAGYU FILET MIGNON

Ingredients:

4 Wagyu filet mignon steaks

1 teaspoon kosher salt

1/8 teaspoon black pepper

4 dabs of butter

Instructions:

Remove Wagyu filet mignon steaks from the refrigerator one hour before cooking. Preheat a lightly-oiled gas grill to 500°. Season the steaks on each side with kosher salt and black pepper. Place steaks on the grill; close lid. Cook for 5 minutes, then flip over and cook 5 minutes longer. An instant-read thermometer inserted in the center of the steak should register 125° for medium-rare. Remove steaks and transfer to a cutting board. Allow them to rest for 5 minutes. Top each Wagyu filet mignon with one dab of butter. Serve.

Mashed Potato Cakes

What’s Cooking in Gail’s Kitchen? Time To Eat: Mashed Potato Cakes! Remember when you were a kid and you went to the beach to build sandcastles? Sometimes they molded and other times they crumbled. Well, today is a day for you to try again and get it right. There is one exception, though. Instead of using sand, we are going to use mashed potatoes. The results are crispy on the outside and perfection on the inside. Let the fun begin.

MASHED POTATO CAKES

Ingredients:

3 medium potatoes, peeled, rinsed, and quartered

1 egg, beaten

1 tablespoon onion, finely chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon butter

1-2 tablespoons milk

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Cook potatoes in plenty of salted water until thoroughly cooked; then drain. Meanwhile, sauté the onions until translucent; set aside. In a large bowl, combine cooked potatoes, beaten egg, sautéed onions, sea salt, black pepper, and butter. Adjust the texture with milk, as needed. On the baking sheet, using a ring mold, scoop mashed potato mixture to shape the cakes, about 1 1/2” thick. Press down slightly with the back of a spatula. Remove the ring mold and repeat the process for remaining mashed potatoes. Bake in the preheated oven for 10 minutes, or until golden brown. Transfer the potato cakes to a platter and top with a dollop or two of butter. Serve immediately.

Lobster Grilled in Butter

What’s Cooking in Gail’s Kitchen? Time To Eat: Lobster Grilled in Butter! We all like grilling and usually can’t wait for summer weather. Who can blame us?!? Food just seems to taste better when it’s grilled. It might be the high heat, or perhaps the exposure to fiery flames. The again, it could be the way foods absorb the smoky flavors and signature grill marks. A little charring only seems to get the mouth salivating for a scrumptious meal soon thereafter. My opinion? Dining al fresco is the culmination of a perfectly-prepared meal.

LOBSTER GRILLED IN BUTTER

Ingredients:

2 4-ounce lobster tails

1/4 teaspoon sea salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup butter, melted

Lemon wedges, for garnish

Instructions:

Preheat gas grill to 400°. Clean the grate and lightly coat with olive oil. Using kitchen shears, carefully cut through the top shell lengthwise, stopping just before the tail fins. Gently pull the meat partially out, keeping it attached at the base. Brush each lobster tail with olive oil; season with sea salt and garlic powder. Place the lobster tails on the grill, meat side down. Close the cover. Grill the lobster for 5 minutes, or until slightly charred with grill marks. Using tongs, gently flip them over and grill for 3 minutes longer until the flesh turns opaque. The shells will turn a bright reddish-orange. Brush the lobster with melted butter, adding a squeeze of lemon juice. Serve immediately with extra melted butter for dipping. Garnish with lemon wedge.