sauce

Unforgettable Pan Sauce

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Unforgettable Pan Sauce! You know the stuff that sticks to the bottom of the pan whenever you sear meats? Never (repeat after me), NEVER scrape it out and throw it away. This stuff, in culinary terms, is called “fond”. It’s loaded with luscious flavor. When adding butter, herbs, and liquid, the bottom of the pan gets deglazed so all those bits and pieces give the sauce a taste so wonderful you may be tempted to slurp it through a straw. Elevate your next meal. 

UNFORGETTABLE PAN SAUCE

Ingredients:

1 tablespoon butter, room temperature 

1 garlic clove, minced

1/8 teaspoon marjoram 

1/8 teaspoon paprika

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1 rosemary sprig

1-2 teaspoons flour

1/4 cup wine

1/2 cup vegetable stock

Instructions:

After removing the seared meat from the frying pan, do not discard the browned bits that remain at the bottom of the pan. Turn the heat setting to low. Add the butter, minced garlic, marjoram, paprika, sea salt, white pepper, and rosemary sprig. Cook the herbs and spices in the pan for 30 seconds to a minute. Gently add the flour to the pan, stirring occasionally, for 1-2 minutes. Deglaze the pan by adding the white wine. Allow the alcohol to evaporate, for about 15 seconds. Gradually add the vegetable stock to the pan. Simmer the sauce until it reduces and thickens slightly. Once you have the flavor and texture you like, remove the rosemary sprig; discard. Serve the sauce drizzled over meat or vegetables. 

Rumaki Shrimp Bites

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Rumaki Shrimp Bites! Have you ever gone to a restaurant and ordered a cooked shrimp menu item and then discovered at first bite the “crunch” was from the tail shell not being removed? I get it that leaving the tail on makes for an impressive presentation, but seriously, do I really need to get my hands dirty before I dig in? Oh, I’ve learned to maneuver my fork and knife to get the job done; it’s just that I don’t want to do it. My sweetheart of a husband often tackles the task for me so I don’t end up leaving a stain on my outfit. Yes, that’s happened as well. As you’re thinking…..”what a Miss Priss”, I want you to know that I KNOW shrimp tails are nutritionally edible. Unfortunately I was raised they were basically there to hold onto shrimp cocktail or fried shrimp. Raise your pinky in the air and agree with me. 

RUMAKI SHRIMP BITES

Ingredients:

9 slices bacon, halved

18 medium frozen shrimp, thawed

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

8-ounces sliced water chestnuts, drained

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Partially cook bacon; drain on paper towels. Set aside. Rinse shrimp thoroughly; pat dry. Remove tails and discard. Set aside. In a bowl, combine soy sauce, sugar, ground ginger, and water chestnuts. Marinate for 20 minutes. Drain excess liquid. Wrap one shrimp and two water chestnuts in a 1/2 slice bacon. Secure with a toothpick. Place on prepared baking sheet. Repeat until remaining ingredients have been used. Bake 10-12 minutes, or until bacon is crisp. Serve with dipping sauce of choice. 

Poppyseed Ham Sliders

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Poppyseed Ham Sliders! For a buttery good appetizer or game day snack, these quick and easy sliders get the party going. Be prepared to watch them disappear. If you’re short on time, make them a day ahead and store, covered, in the refrigerator. You will need to adjust the baking time to 20 minutes (covered) and then 8 minutes (uncovered). Either way, your family will thank you for being such a crowd pleaser. Simply smile and respond, “This old recipe? I’ve had it forever.”

POPPYSEED HAM SLIDERS

Ingredients:

12-count Hawaiian sweet dinner rolls

1/3 cup mayonnaise 

6 slices Swiss cheese, cut into quarters

24 slices deli honey ham

1 tablespoon poppyseeds

1 1/2 tablespoons Dijon mustard

1/2 cup butter, melted

1 tablespoon onion powder

1/2 teaspoon Worcestershire sauce

Instructions:

Preheat oven to 350°. Cut the rolls in half; spread mayonnaise onto one side of the rolls. Place a slice of Swiss cheese between two slices of ham. Replace the top of the rolls. Transfer sandwich to a baking dish. Repeat. In a medium bowl, whisk together poppyseeds, Dijon mustard, melted butter, onion powder, and Worcestershire sauce. Pour butter mixture over the rolls, just covering the tops. Cover with foil; let sit for 10 minutes. Bake for 10 minutes, or until cheese is melted. Remove foil; bake 2 minutes longer until the tops are slightly browned and crisp. Serve warm. 

Oregano Garlic Salad Dressing

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Oregano Garlic Salad Dressing! If oregano and garlic were dance partners, they’d begin as a hip-hop two-step and quickly advance to the Argentine tango. Simmer lightly, highlighted with food and drink, for romance later on. Besides pairing well with the taste buds, they provide extraordinary health benefits to boost the body’s immune system. Some people even say this combo increases their energy level and metabolism. I know both spices take first place in my spice cabinet. Perhaps you agree. 

OREGANO GARLIC SALAD DRESSING

Ingredients:

1/2 cup olive oil

2 tablespoons lemon juice

1-2 tablespoons white wine vinegar

1-2 tablespoons Worcestershire sauce 

3 cloves garlic, minced

1 teaspoon dried oregano 

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Quickly whisk together lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, dried oregano, sea salt, and cracked black pepper. Slowly drizzle the olive oil into the mixture. Whisk together until the oil and vinegar are completely blended. After about two minutes, the dressing should appear to be uniform in texture. 

Leftover Turkey Tower

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Leftover Turkey Tower! Upscale your Thanksgiving meal leftovers with this stylish presentation that makes everyone go “Ahhhh”. It’s easily doable by using a ring mold. Who knew? Restaurants have kept this tip to themselves for the longest time. But no more. You can make it at home to impress out-of-town guests as well as privileged family members and friends. I find it’s best to have a set of four ring molds the same size on hand. 

LEFTOVER TURKEY TOWER

Ingredients:

1/2 cup leftover stuffing, precooked

1/3 cup roasted turkey, chopped

1 celery rib, chopped

2 tablespoons mayonnaise 

1/8 teaspoon celery seed

1/8 teaspoon sea salt

1/8 teaspoon white pepper 

1 tablespoon cranberry sauce

Sprig of fresh thyme, for garnish

Instructions:

Warm the leftover stuffing in the microwave for about 30 seconds. Place the ring mold on a salad plate. Gently pack the warmed stuffing into the bottom of the mold, keeping the layer as level as possible. Set aside. In a bowl, combine the roasted turkey, chopped celery, mayonnaise, celery seed, sea salt, and white pepper. Mix thoroughly. There should be enough mayonnaise to keep the turkey salad together. Spoon the turkey mixture into the ring mold, pressing lightly to form a layer on top of the dressing. Gently lift the ring mold, without force, pulling straight up to reveal the tower of food. Place a dollop of cranberry sauce on top. Garnish with fresh thyme. Serve immediately. 

Gorgonzola Blue Chip Appetizer

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Gorgonzola Blue Chip Appetizer! If I told you there was a slightly healthier alternative to regular potato chips and tortilla corn chips, would you believe me? Naturally blueish-purple potatoes seriously come in chip form in the snack aisle at the grocery store. At first bite, you may notice a slightly nutty taste. It’s different, but good. By adding a layer of melted cheeses, suddenly this snack has become a gourmet appetizer. Personally, I like the added kick of sriracha and green onions. If you’re not sure of the rest of the family, put these finishes on the side to add later. It could mean more for you. 

GORGONZOLA BLUE CHIP APPETIZER

Ingredients:

5-ounce bag blue vegetable chips

4-ounces Gorgonzola cheese crumbles

1/2 cup mozzarella cheese, shredded 

1-2 green onions, sliced thin

Sriracha sauce, to taste

Instructions:

Layer blue vegetable chips in a single layer on a microwave-safe serving platter. Arrange crumbled Gorgonzola cheese over chips. Evenly cover with shredded mozzarella cheese. Microwave platter on level four for two minutes. Repeat, if necessary, to melt the cheeses. Top with green onion strips. Drizzle with sriracha sauce. Serve immediately. 

Vermouth Chicken Breasts

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Vermouth Chicken Breasts! Have you ever cooked with vermouth? It almost comes across as a magic potion transforming the ordinary into the sublime. As a deglazing tool, vermouth lifts the sweetness that builds up during the cooking process of meats and vegetables while enhancing the earthy wine flavor. You’ve heard of people using wine in cooking. Well, it’s basically the same principle. Go ahead, check the back of the liquor cabinet. More than likely you probably already have a bottle of vermouth just waiting to be used. 

VERMOUTH CHICKEN BREASTS

Ingredients for Chicken:

4 tablespoons butter

4 boneless chicken breasts, skin removed

1/2 cup dry vermouth

Ingredients for Sauce:

2 tablespoons butter

1/2 onion, chopped 

4 ounces canned mushrooms, drained

1/4 cup dry vermouth 

1 cup sour cream

1/2 teaspoon sea salt

1/8 teaspoon black pepper 

Instructions:

Warm 4 tablespoons butter in a large skillet over medium heat. Cook chicken breasts until golden brown, approximately 4 minutes per side. Pour in 1/2 cup dry vermouth. Cover and simmer for 15 minutes. To make the sauce, warm 2 tablespoons butter in a saucepan over medium heat. Sauté chopped onions until soft and translucent. Add mushrooms; heat through, stirring occasionally. Add 1/4 cup dry vermouth and sour cream. Sprinkle with sea salt and black pepper. Warm through, but do not boil. Remove pan from heat. When chicken is done, pour sauce over all. Use a wooden spoon to scrape the sides and bottom of the skillet to release any browned bits into the sauce. Serve with angel hair pasta. 

Udon Noodles With Shrimp

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Udon Noodles with Shrimp! Everyone goes crazy over noodles. Udon noodles, made popular by the Japanese culture, offer the chewy thick texture associated with comfort food. Basically made from flour, salt, and water, they can take on the flavor of whatever ingredient you add to it. Being a shrimp-lover and mushroom fanatic, the choices here were not even up for debate. My kitchen, my choice. But I can tell you this, the sauce alone is slurp-worthy. 

UDON NOODLES WITH SHRIMP

Ingredients:

7-ounce package udon noodles 

4 tablespoons olive oil, divided

1/3 cup mushrooms, sliced

1/4 cup yellow onion, chopped

8-10 large shrimp, precooked and tails removed

1/8 teaspoon garlic powder 

1/2 teaspoon seasoned salt 

1/4 teaspoon red pepper flakes 

1/2 cup baby spinach leaves

1 green onion, chopped for garnish

Ingredients for the Sauce:

2 tablespoons oyster sauce 

1 tablespoon dark soy sauce

1 tablespoon rice vinegar 

1 tablespoon brown sugar

1 tablespoon toasted sesame oil 

Instructions:

Make the sauce first by combining oyster sauce, dark soy sauce, rice vinegar, brown sugar, and toasted sesame oil. Whisk until smooth. Set aside. Boil the udon noodles, according to package directions. Drain and rinse in cold water. Drizzle with 1 tablespoon olive oil and set aside. Warm one tablespoon olive oil in a skillet. Increase heat to medium-high setting. Add sliced mushrooms. Stir 2-3 minutes until cooked. Add chopped yellow onions and cook 2-3 minutes longer, or until soft. Transfer vegetables to a platter. In the same skillet, add remaining 2 tablespoons olive oil. Add large shrimp. Sprinkle with garlic powder, seasoned salt, and red pepper flakes. Sauté both sides of the shrimp. Add the udon noodles to the skillet to heat through. Pour the sauce over the shrimp and noodles. Stir. Add mushrooms and onions; gently toss. Turn off heat. Fold in the baby spinach leaves; allow them to slightly wilt. Scoop noodle mixture into individual bowls. Garnish with green onion pieces. Serve immediately. 

Pan-Fried Porgy Flatbread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Pan-Fried Porgy Flatbread! Introducing another whitefish that is often overlooked. It’s pretty common in the waters around southwest Florida, making it easily accessible from local fishermen. Less expensive too, in case you’re wondering. Now what to do with it. Hmmm. To be honest, I’ve never heard of “fish pizza” before, unless you count anchovies. However, I hadn’t eaten fish tacos until I visited my friend in San Diego twenty years ago, and here we are. I thought to myself, why not put fish on flatbread to make it a pizza? Call me crazy, but it was swimmingly delicious. 

PAN-FRIED PORGY FLATBREAD 

Ingredients:

8-ounces porgy fish fillet, skin and bones removed

1 tablespoon olive oil 

1 tablespoon butter

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper 

1 prepared flatbread

1/4 cup pizza sauce

4 ounces fresh mozzarella cheese, sliced 

2 tablespoons red onion slices, slightly chopped

Fresh baby spinach leaves, gently torn

Instructions:

Preheat oven to 400°. If you have a pizza stone, put it in the oven while it is preheating. In a skillet, warm olive oil and butter over medium-high heat. Place the porgy into the skillet. Sprinkle with seasoned salt and black pepper. Cook 2 minutes; flip and cook porgy 2 minutes longer until crisp and golden brown. Remove pan from heat and set aside. When the oven is preheated, using hot pads, transfer the pizza stone to a heatproof workstation to build the pizza. Place the flatbread onto the stone. Layer with pizza sauce, fresh mozzarella cheese slices, and red onions. Flake the porgy fish with a fork and arrange it on the flatbread. Bake 15 minutes or until crust is golden brown and cheese is melted. Top with gently torn baby spinach leaves. Serve immediately.