sauce

Firecracker Shrimp

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Firecracker Shrimp! Celebrations bring people together to share joy, laughter, and fond memories. They can be as elaborate as milestone birthdays and anniversaries or as simple as two friends supporting each other. Whatever the reason, emotions are involved to experience peace, harmony, and rapport. Hence, the explosion of bold flavors for shrimp-lovers everywhere. Let your celebrations include food that says “Wow! I’m really glad to see you.”

FIRECRACKER SHRIMP

Ingredients:

1 pound frozen jumbo shrimp, pre-cooked and thawed

1/2 cup cornstarch

1/4 cup cornmeal

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 eggs, beaten

1/4 cup vegetable oil

1/2 cup natural honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1 tablespoon chili paste

1/4 teaspoon ground ginger

1 green onion, snipped

1 teaspoon toasted sesame seeds

Instructions:

Combine cornstarch, cornmeal, sea salt, and black pepper in a shallow dish. Place beaten eggs in a separate shallow dish. Coat shrimp in dry breading, one at a time. Dredge coated shrimp into beaten eggs, covering both sides. Heat vegetable oil in an iron skillet on medium-high heat. Add coated shrimp to pan; do not crowd. Cook until golden brown, approximately 1-2 minutes per side. Transfer to a paper towel-lined plate. Repeat until all shrimp is pan-fried. To make glaze, combine natural honey, orange juice, soy sauce, garlic powder, chili paste, and ground ginger. Bring to a boil. Reduce to Simmer for 2 minutes until thickened, stirring often. Drizzle honey mixture over pan-fried shrimp or use as a dipping sauce. Garnish with green onion snips and toasted sesame seeds. Serve immediately.

Donkey Sauce

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Donkey Sauce! If you tune in to the Food Network, you may recall a big guy who looks like a rock star with spiky bleached hair and a goatee. His name is Guy Fieri. When I visited his restaurant in Las Vegas, everything was super-sized and seemed to be slathered in his signature “donkey sauce”. Although he admits it is only aioli, you know it has to be his own secret ingredient list that makes it so famous. The basics include mayonnaise, mustard, garlic, and Worcestershire sauce. Today you can thank me for a version of the best…at least until you get back to one of his renowned restaurants.

DONKEY SAUCE

Ingredients:

1 cup mayonnaise

1 teaspoon yellow mustard

1/4 cup roasted garlic, minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Instructions:

Using a food processor, combine mayonnaise, mustard, garlic, Worcestershire sauce, kosher salt, and black pepper. Purée until smooth. Scrape down sides to incorporate. Pour aioli into a covered container. Chill for one hour. Slather on burgers, sliders, sandwiches, salads, and French fries. Anything goes!

Aubergine Mini Pizzas

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Aubergine Mini Pizzas! Lately I’ve been exploring different ways of making gluten-free pizza. So, naturally, when I discovered using an eggplant slice to replace the dough, I had to jump on the low-carb bandwagon to celebrate the merits of healthy choices. Talk about satisfying! Don’t believe me? Check my fellow foodie at http://chefkresorecipes.wordpress.com/2018/02/21 who gave me the idea. Yes, you still get marinara sauce. And of course, cheese toppings are a must-have. The secret to the incredible taste is Italian herbs, in my opinion. But be forewarned, you absolutely cannot skip the first step of “weeping” the bitter juices from the eggplant slices before assembling. Just be sure to allow at least half an hour for that process. Then you’re good-to-go.

AUBERGINE MINI PIZZAS

Ingredients:

1 eggplant

1 teaspoon kosher salt

2 tablespoons olive oil

1 tablespoon corn meal

1/2 teaspoon oregano

1/2 teaspoon marjoram

1/2 teaspoon basil

1/4 teaspoon garlic powder

1 1/2 cups marinara sauce, chunky

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

Fresh basil leaves, chopped

Instructions:

Cut off ends of the eggplant; discard. Slice remaining into 3/4” equal sections. Sprinkle kosher salt on both sides of each slice and transfer eggplant onto paper towels to “weep” for 30 minutes. Set aside to allow the towels to absorb the liquid. Then rinse well. Pat dry. Preheat oven to 375°. Line a baking sheet with parchment paper. Brush one side of each eggplant slice with olive oil. Dust with cornmeal. Place each slice face down on the parchment paper. Then brush the tops with remaining olive oil. Sprinkle on oregano, marjoram, basil, and garlic powder. Bake 20-25 minutes. Remove from oven and layer each eggplant slice with marinara sauce, mozzarella cheese, and parmesan cheese. Top with freshly chopped basil. Return to the oven. Change setting to Broil. Watch carefully. Remove after a couple minutes when cheese is melted and bubbly. Serve immediately.

Worcestershire Onion Dip

What’s Cooking in Gail’s Kitchen? The Color of Food: Worcestershire Onion Dip! Add a little drama to ordinary chip dip. Choose pan-fried sweet onions infused with agave nectar for that luscious caramel taste we adore so much. Pair it with a splash of Worcestershire sauce for spice and pizazz. Blend everything together for the most satisfying oniony taste. Refrigerate an hour and get the party started.

WORCESTERSHIRE ONION DIP

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

2 sweet onions, chopped

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons agave nectar

1/4 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

4 ounces Neufchâtel cheese, room temperature

1/2 cup Greek yogurt

1 green onion, chopped

Instructions:

In a large skillet over medium heat, warm olive oil and butter. Stir in chopped onions, sea salt, and black pepper. Stir to coat. Cover and cook until onions are deep golden, about 30 minutes. Stir every 10 minutes to keep from scorching. Stir in agave nectar and garlic powder. Reduce to low heat and cook 15 minutes longer. Reserve one tablespoon of onion mixture for garnish. Set aside. Transfer caramelized onions to a food processor. Purée until only slightly chunky. Add Worcestershire sauce, Neufchâtel cheese, and Greek yogurt. Pulse until combined. Scoop into a bowl. Top with remaining tablespoon of caramelized onions and green onion snips. Refrigerate one hour before serving. Serve with chips, crackers, or pretzels.

Oval Pizza Rolls

What’s Cooking in Gail’s Kitchen? The Color of Food: Oval Pizza Rolls! Do you ever get the munchies during that last hour of late-night tv? When it hits me and the commercials seem to become more frequent, my willpower eventually wanes and I succumb to the nibbling temptation. I’m here to say, this is a perfect bedtime snack. Just the right sized portion to satisfy those late night cravings under the bluish glow of a 42-inch screen. You no longer have to sit and devour an entire pizza while being absorbed in your favorite program or professional sports. Permission granted.

OVAL PIZZA ROLLS

Ingredients:

1 prepared pizza crust

1/2-3/4 cup pizza sauce

3 ounces provolone cheese, sliced

4 ounces smoked ham, thinly sliced

2 ounces pepperoni slices

1 cup mozzarella cheese, shredded

1 tablespoon parmesan cheese, shredded

3 tablespoons olive oil

2 tablespoons cornmeal

1-2 tablespoons butter, room temperature

1 teaspoon dill weed

Garlic salt, to taste

Instructions:

Preheat oven to 400°. Spray a 9”x9” pan with nonstick oil. Set aside. Remove pizza dough from can to a lightly floured work space. Unroll dough. Spread with pizza sauce. Layer with provolone cheese, ham slices, and pepperoni slices. Sprinkle with mozzarella cheese and parmesan cheese. Beginning at the long end, roll up dough. Brush with olive oil. Sprinkle with cornmeal. Wrap in parchment paper, seam side down. Freeze for 20 minutes to chill. Remove dough roll from freezer. Slice into 1 1/2-inch ovals. Transfer to prepared pan, slice side up. Bake in oven for 25 minutes or until lightly browned. Brush with butter; sprinkle with dill weed and garlic salt.

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.

Hot and Saucy Meatballs

What’s Cooking in Gail’s Kitchen? The Color of Food: Hot and Saucy Meatballs! For an amazing appetizer or afternoon snack, simply throw everything together for quick work. Bake in the oven or simmer in the crockpot on a low setting. Obviously, if you prefer to make the meatballs from scratch, be my guest. I opted for a simpler method today. Either way, once the meatballs are cooking, you can get on to other things. Such as the latest episode of “The Voice” on DVR. Don’t judge me.

HOT AND SAUCY MEATBALLS

Ingredients:

1/2 cup brown sugar

2/3 honey

1 cup ketchup

4 tablespoons soy sauce

1/2 teaspoon garlic powder

2 teaspoons red pepper flakes

2 teaspoons roasted sesame seeds

26 ounces Italian meatballs, fully cooked

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl combine brown sugar, honey, ketchup, soy sauce, garlic powder, and red pepper flakes. Mix well. Add Italian meatballs. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Gluten-Free Crustless Pizza

What’s Cooking in Gail’s Kitchen? The Color of Food: Gluten-Free Crustless Pizza! Are you ever tempted to just eat the toppings off a pizza? For those who require a gluten-free lifestyle or simply desire fewer carbs, here is a healthy alternative on pizza night. Eliminate the crust altogether. By substituting eggs and cheese for bread dough, it’s surprising how this turns into a delicious deep dish pizza.

GLUTEN-FREE CRUSTLESS PIZZA

Ingredients:

8-ounce cream cheese

2 eggs

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 cup parmesan cheese, shredded

1/2 cup pizza sauce

1 1/2 cups mozzarella cheese, shredded

4 ounces pepperoni, sliced

1/3 cup ham, chopped

1/3 cup chorizo sausage, cooked and crumbled

2 slices bacon, cooked and crumbled

1/4 cup mushrooms, sliced

1/4 cup onion, chopped

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Instructions:

Preheat oven to 350°. Spray a 10”-12” iron skillet with nonstick oil. Set aside. Combine cream cheese, eggs, black pepper, garlic powder, and parmesan cheese. Spread in a single layer in the prepared pan. Bake 20 minutes until light brown. Remove from oven and cool 10 minutes. Spread pizza sauce over crust. Top with mozzarella cheese. Arrange pepperoni, ham, chorizo sausage, bacon, mushrooms, and chopped onion. Sprinkle with oregano, basil, and marjoram. Bake 15 minutes longer until cheese is melted. Cool 5 minutes before cutting into pizza slices.