sauce

Dirty Breakfast Rice

What’s Cooking in Gail’s Kitchen? Something to Savor: Dirty Breakfast Rice! What do you get when you blend Hawaiian culture with Louisiana spice? You get a savory breakfast that will rev your engine all day long. Too often we think a cold breakfast will give us the energy needed until time allows for the next meal. Sometimes that isn’t until after the workday is almost finished. At least with Dirty Breakfast Rice you get a running start on a busy schedule. Its healthy carb is easily digestible and nutty taste is simply satisfying. Be good to yourself.

DIRTY BREAKFAST RICE

Ingredients:

1/4 cup butter

1 cup instant brown rice

7-ounce vegetable broth

1/2 pound smoked sausage link, cut-up in chunks

4 green onions, chopped

2 eggs, scrambled

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1/4 cup soybean sauce

Instructions:

Melt butter in a deep skillet. Do not burn. Add brown rice. Coat well. Cook over medium heat 3-5 minutes, turning often until golden brown. Stir in vegetable broth and smoked sausage chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Scramble the eggs on the side of the pan. Once the eggs are almost cooked, combine the rice and eggs together. Add chopped green onion with tops, sesame seeds, red pepper flakes, Cajun seasoning, and soybean sauce. Mix well and serve immediately.

Cocktail Shrimp Minis

What’s Cooking in Gail’s Kitchen? Something to Savor: Cocktail Shrimp Minis! Being a “grazer” can reap advantageous health benefits, in my opinion. Not only are the portions much smaller, but you get to eat every few hours which keeps hunger pangs under control. The rule of thumb is to choose foods high in nutrients and low in sugar, salt, and fat. The key to successful grazing is to prepare things ahead of time. That way when you open the refrigerator, you are drawn to easy choices. Sounds pretty simple, doesn’t it?

COCKTAIL SHRIMP MINIS

Ingredients:

1 dozen fresh shrimp, precooked

1 cup fresh salad greens

8 ounces Neufchâtel cheese, softened

1/2 cup seafood cocktail sauce

1 tablespoon horseradish

Instructions:

Place salad greens in the bottom of a single serving glass. Divide the block of Neufchâtel cheese into 12 equal portions. Roll each portion into a ball. Place one cheese ball in each glass. Combine seafood cocktail sauce with horseradish. Drizzle sauce evenly over each cheese ball. Skewer one shrimp and insert into each glass, piercing the cheese ball. Refrigerate until ready to serve.

Ahi Tuna Appetizer

What’s Cooking in Gail’s Kitchen? Something to Savor: Ahi Tuna Appetizer! When you’re looking for something to serve that makes a great starter, choose an exotic appetizer that awakens the “wow” factor in your taste buds. It takes only minutes to prepare but your guests will long remember it after the evening is over.

AHI TUNA APPETIZER

Ingredients:

2 ahi tuna steaks, 4-5 ounces each, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil or canola oil

1/2 teaspoon sesame oil

2 tablespoons aji nori furikake seasoning

1 teaspoon white toasted sesame seeds

1 teaspoon black toasted sesame seeds

Instructions:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning, white sesame seeds, and black sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4″ thick slices. Arrange on a platter, overlapping the slices. Serve with pickled ginger, wasabi paste, and a Vietnamese dipping sauce.

Sweet and Sour Spicy Pork

What’s Cooking in Gail’s Kitchen? Food for Sharing: Sweet and Sour Spicy Pork! Too busy to cook? This is where the leftover meat from a pork roast comes in very handy. A little bit goes a long way, especially when paired with fruit, vegetables, and a yummy sauce. Dinner can be on your table in less than 30 minutes, leaving more time for your favorite programs on the DVR or Netflix.

SWEET AND SOUR SPICY PORK

Ingredients:

2 cups cooked pork, cut up

13-ounce can pineapple chunks, reserve liquid

1 medium green bell pepper, chopped

1/2 pound mini carrots

1/2 cup ketchup

1/2 cup honey

1/2 cup vinegar

1 tablespoon soy sauce

3/4 cup pineapple juice

1/4 cup water

1/8 teaspoon garlic powder

1 teaspoon chili paste

2 tablespoons lemon juice

1 teaspoon corn starch

2 green onions, snipped

1 tablespoon toasted sesame seeds

Instructions:

In a large skillet, combine ketchup, honey, vinegar, soy sauce, pineapple juice, water, garlic powder, and chili paste. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes. Blend lemon juice and corn starch. Stir into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add cut-up pork, pineapple chunks, green pepper, and mini carrots. Heat through. Garnish with green onion snips and toasted sesame seeds. Serve over rice.

Fondue Pizza Party

What’s Cooking in Gail’s Kitchen? Food for Sharing: Fondue Pizza Party! Revitalize the 1970s by throwing a fondue party. Gather up the dipping forks, where everyone chooses their favorite color. Remember, these forks are for spearing and dipping only. Never allow your guests to eat from the sharp pointed ends. Another reason eating from the fondue forks is a no-no is to avoid adding germs to the fondue sauce. So, set the table and let the fun begin!

FONDUE PIZZA PARTY

Ingredients:

1 pound Italian meatballs, pre-cooked and ready-to-serve

8 ounces bite size dry salami or pepperoni slices

1 green pepper, chopped

1 red onion, chopped

1 pound cherry tomatoes

8 ounces mozzarella sticks, cut into chunks

28-30 ounce jar pizza sauce or spaghetti sauce

Breadsticks

Bagel chips

Rosemary sprigs

Instructions:

Heat pizza sauce to boiling, then reduce to simmer, stirring constantly. Keep warm. Transfer to a fondue pot when ready to serve. Set on low heat to maintain a constant temperature. Arrange meatballs, pepperoni slices, green pepper, onion, cherry tomatoes, and cheese chunks on one or two serving platters. Include breadsticks, crostini, or bagel chips as another option. Spear dippers with fondue forks or rosemary sprigs. Dip ingredients into the fondue sauce for pizza party magic.

Mystic Pizza in Mystic, Connecticut

Dining Outside the Home: Mystic Pizza in Mystic, Connecticut! Step through the doors of the main street pizza parlor that made Julia Roberts famous in 1988. Mystic Pizza is the real deal. Visitors flock here to grab “a taste of heaven” firsthand, and also to snap a photo standing under the sign to prove it. The entire restaurant is filled with memorabilia as well as continuously running a flick of the film itself on flatscreen TVs. The pizza is pretty darn good, too. The House Special has mile high meats and veggies piled on. As long as you’re going all the way, add the extra cheese. You know you want it. If you haven’t seen the movie, spend an hour and a half watching it before you go. It’ll make the experience absolutely unforgettable.

Vidalia Onion Tart

What’s Cooking in Gail’s Kitchen? Timeless Classics: Vidalia Onion Tart! For those of you who adore caramelized onions, but need the confidence to make them at home, read on for some helpful hints that bring astounding results. Begin with yellow sweet onions. I choose Vidalias right now because they are in season. Slice them thicker than you would for a sandwich. If the onions are too thin, they burn and stick to the bottom of the pan. This is not the time to be using olive oil. Butter is your friend. The flavor is what makes the difference, so do not scorch the butter. Make sure the onions are coated, top and bottom, with melted butter. It helps them to turn soft and caramelized. Also, make sure the pan is large enough to prevent overcrowding. The last thing you want is steam, which turns the onions mushy. Maintain a constant heat for the onions’ sugars to caramelize. If they char a little, don’t sweat it. Believe me, the results are worth the wait. Besides, the aromas will drive everyone else crazy, too.

VIDALIA ONION TART

Ingredients for Tart:

1 cup flour

1/4 teaspoon sea salt

6 tablespoons butter, chilled and cut into chunks

4-5 tablespoons iced water

Instructions:

Using a food processor, mix together flour and sea salt. Add the chilled butter and pulse until mixture resembles small peas. With the machine running, gradually add iced water until dough forms a ball. Remove dough, flatten into a disk, wrap it in plastic, and refrigerate for one hour.

Remaining Ingredients:

5 tablespoons butter, unsalted

2 large Vidalia sweet onions, thinly sliced

1 teaspoon Worcestershire sauce

1 teaspoon Herbs de Provence

Sea salt and cracked black pepper, to taste

1 tablespoon corn meal, coarsely ground

2 slices baby Swiss cheese

1 egg yolk, beaten

Fresh tarragon for garnish

Instructions:

Preheat oven to 375°. In a medium skillet over medium high heat, melt the butter. Do not scorch. Add the Vidalia onions and cook until soft and translucent, about 10 minutes. Reduce heat to low. Add Worcestershire sauce, Herbs de Provence, sea salt, and black pepper. Cook until onions are golden, about 35-45 minutes longer. Remove from heat and let cool. Line a baking sheet with parchment paper. Sprinkle cornmeal evenly. On a lightly floured surface, divide the dough in half. Roll out each portion into an 8″ round. Transfer to the baking sheet. Place one slice of Swiss cheese in the center of each round. Spread the onions over the cheese, leaving a 1 1/2″ border. Fold the edge of the dough up and over the filling. Brush the edges with the egg yolk wash. Bake for 40 minutes, until the bottom crust is brown. Transfer the baking sheet to the top shelf and continue baking 5 minutes longer. Top crust will be golden brown. Cool tarts on a wire rack to prevent them from getting soggy. Garnish with fresh tarragon. Cut into wedges and serve warm. Makes two tarts.

Oil and Vinegar Herbed Tomatoes

What’s Cooking in Gail’s Kitchen? Timeless Classics: Oil & Vinegar Herbed Tomatoes! Be amazed at the rich and vibrant colors of autumn in this tantalizing harvest side dish of slow-roasted tomatoes. It may become love at first bite. Inspired by herbs from the south of France, first-press olive oil from the Italian countryside, and garden fresh tomatoes from local farms, this dish is sure to please. Don’t take my word for it. Be transformed.

OIL & VINEGAR HERBED TOMATOES

Ingredients:

2 pints of tomatoes, assorted sizes

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons Lea & Perrins sauce

1 teaspoon Herbs de Provence

1/4 teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh basil

Instructions:

Preheat oven to 375°. In a shallow dish, combine olive oil, balsamic vinegar, Lee & Perrins sauce, herbs de Provence, kosher salt, garlic powder, and red pepper flakes. Whisk until incorporated. Cut the tomatoes in half from end to end. Place cut side down in the olive oil mixture. After a few minutes, turning cut side up, transfer tomatoes to an iron skillet. Arrange in a single layer. Drizzle extra olive oil mixture over all the tomatoes. Bake 20 minutes. Remove iron skillet from oven and snip fresh basil over the tomatoes. Bake 10 minutes longer or until tomatoes are soft and fragrant. Serve immediately.

Lamb Burger Sliders

What’s Cooking in Gail’s Kitchen? Timeless Classics: Lamb Burger Sliders! For all the meat-lovers out there, lean lamb is a healthier choice simply because it is good for the heart. Personally, I prefer the tender cut of meat with its mellow flavor, especially when partnered with garden fresh vegetables. By adding a touch of spice, it actually enhances the flavor. If you’re looking for a break from beef, chicken, or pork…think lamb.

LAMB BURGER SLIDERS

Ingredients:

1 pound ground lamb

1/8 teaspoon Mrs. Dash Herb and Garlic Seasoning

1/8 teaspoon sea salt

2 tablespoons olive oil

1 tomato, sliced

1 cucumber, sliced

1/2 red onion, sliced

1/2 cup tzatziki sauce with feta chunks

6 ciabatta slider buns

Instructions:

Form ground lamb meat into six mini patties. Sprinkle with Mrs. Dash Herb and Garlic Seasoning; sprinkle with sea salt. Brush both sides of patties with olive oil. Grill lamb patties 2-3 minutes per side over medium-high heat, turning once. Set aside. Toast ciabatta buns. To assemble lamb sliders, spread tzatziki sauce on the bottom of the buns. Next layer buns with cucumber slice, tomatoes, lamb burger, and red onion. Serve immediately.