sauce

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai!  Warm up to the spice in Fresh Fish Tacos. After all, you’re at the beach and the fish doesn’t get any fresher than this. Ask the waiter for the special condiment caddy. Among others, you’ll get a trio of Hawaiian Chili Pepper Sauces for a gratifying south-of-the-border taste extravaganza. These sauces are made locally by the Kauai Juice Company in the heart of Kapaa. Sample between the Chocolate Habanero, the Kiawe Smoked, and the Mango Garlic Ghost. Trust me, you’ll know. The grilled flour tortillas come with shredded cabbage and an avocado mousse to balance out the heat. Go strong…or go home!

Eating My Way Through the Alphabet 

What’s cooking in Gail’s Kitchen? Stay tuned and you’re about to find out. It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET”.

Eating My Way Through the Alphabet; Letter F

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. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Timeless Classics: Habanero Hot Sauce! Let’s kick things up a notch or two with one of the hottest known chili peppers legally sold in grocery stores. And I mean REALLY hot, compared to the average pepperoncini. The adorable orange lantern with its sweet-looking dimples can be deceiving. Its sting may feel as strong as a viper while simultaneously releasing an endorphin rush that’ll knock you off your feet. This is my fourth batch from the garden harvest. I’m hooked! However, it comes with a few words of caution: Wear gloves and avoid the juices near your face and eyes. While oven roasting, set the exhaust fan on High. When taste-testing, keep a wedge of white cheese nearby. It actually cuts the heat almost instantly. Be brave, my Peeps. Heed these simple rules. Then and only then, will you become the master of your own domain. 
HABANERO HOT SAUCE
Ingredients:

16-20 habanero peppers, halved, stems, and seeds removed

3 cloves garlic, minced 

1/3 cup orange juice

3 tablespoons grapefruit juice

1/8 teaspoon lime juice

Sea salt to taste
Instructions:

Place habanero pepper halves, skin side up in a single layer, on a baking sheet sprayed with nonstick oil. Roast habanero peppers on High for 10 minutes, or until black spots appear. Remove. Using tongs, transfer habanero peppers to a covered bowl and allow to steam for 15 minutes. Using gloves, remove any loose skins; discard. Add peppers to a food processor. Pulse to a slightly coarse texture. Add minced garlic, orange juice, grapefruit juice, and lime juice. Pulse until desired consistency. Season with sea salt. Store in a jar in the refrigerator. Serve in dips, as a condiment, paired with ripe fruits in salsas, or on grilled meats. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Be Our Guest: Eagle Brand Caramel Rum Sauce! For caramel-lovers all over the world, this recipe can be your legacy. It’s rich, it’s thick, it’s buttery, and it’s laced with a hint of dark rum that gets the party started. Take a moment to tick off the countless ways you can drizzle caramel sauce over food. Spread it on toast, then sprinkle with cinnamon. Add it to coffee for a smooth latte. Turn it into an apple dip coated with salted peanuts. Whip it into pudding or smoothies. Top off a bowl of ice cream. You get the idea. If your imagination stalls out, simply dip a teaspoon into the jar and enjoy the caramel sauce all by itself. 
EAGLE BRAND CARAMEL RUM SAUCE
Ingredients:

14-ounce can Eagle Brand Sweetened Condensed Milk

2 tablespoons dark rum

2 teaspoons vanilla extract
Instructions:

Preheat oven to 425°. Pour sweetened condensed milk into a 9-inch pie plate. Cover with foil. Carefully place the pie plate into a shallow pan. Fill the larger pan with 1/2 inch hot water. It will surround the pie plate. Bake 2 hours or until sauce is thick and caramel in color. Remove larger pan from oven. Take the pie plate out; remove foil and pour caramel into a large bowl. Using a hand mixer, beat on LOW speed for one minute. Add dark rum and vanilla extract. Continue beating on LOW speed until liquid is blended. Increase speed to HIGH for one minute longer. Caramel will appear smooth and creamy. Cool 15 minutes before serving. Store in the refrigerator. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Be Our Guest: Broccoli Florets in Cashew Sauce! Are you one of those siblings who used to roll your eyes at the idea of being told to “eat your vegetables”? Isn’t it amazing how we outgrow childhood perceptions and turn them into a food-lover’s paradise? I know, right! Take broccoli, for instance. I remember sitting at the table until every tender green floret had been pushed around my plate, refusing to eat another bite. Nowadays, I practically cheer when the waitress says I can substitute broccoli in place of french fries.  
BROCCOLI FLORETS IN CASHEW SAUCE
Ingredients:

1 pound broccoli, cut up and stems removed

1/3 cup unsalted butter

1 tablespoon brown sugar

3 tablespoons Golden Mountain sauce

2 teaspoons garlic vinegar

1/4 teaspoon Mrs. Dash Herb and Garlic Blend

2 cloves garlic, minced

1/3 cup cashews, chopped
Instructions:

Cut the stalk off a head of broccoli with a sharp knife. As you cut through the thickness, the individual florets will fall away into smaller pieces. The crowns will feel tight and springy with the appearance of tight closed buds. Discard stems. Place the florets in a microwave safe covered dish. Add 2 tablespoons water. Microwave on HIGH for 3 minutes. Carefully remove from microwave oven; drain. In a small skillet, melt butter over medium heat. Add brown sugar, Golden Mountain sauce, garlic vinegar, Mrs. Dash spices, and garlic cloves. Bring to a boil; stirring to dissolve sugar. Remove from heat. Mix in the cashews. Ladle cashew sauce over broccoli florets and serve. 

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact. 
YELLOW SQUASH BOLOGNESE 
Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound sweet Italian sausage, ground

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated
Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes. 
Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil
Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!
SURF ‘N TURF LETTUCE CUPS
Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed 

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning 

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves
For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce 

Fresh Cilantro, chopped
Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Eat More: Eagle Brand Chocolate Fudge Sauce! Have you had your chocolate “fix” today? This homemade sauce can be served over ice cream, banana splits, fresh fruit, pound cake, or even drizzled into your morning coffee. The secret ingredient, Eagle Brand Sweetened Condensed Milk, is really no secret. It has been around since 1856. Truth. It was originally invented as a safe and wholesome milk product for the military. The fact that it provided nourishment for infants and children was a bonus. Besides, when Elsie the Cow became the spokes-cow at the New York World’s Fair in 1939, its popularity spread all over the globe. Every kitchen pantry should keep a can or two on the shelf. 
EAGLE BRAND CHOCOLATE FUDGE SAUCE
Ingredients:

1 14-ounce can Eagle Brand Sweetened Condensed Milk

1 cup semi-sweet chocolate morsels

2 tablespoons butter

2 tablespoons water

1 teaspoon almond extract (optional)

1 teaspoon vanilla extract
Instructions:

In a 2-quart glass measuring cup, combine sweetened condensed milk, chocolate morsels, butter, and water. Microwave on High power for a total of 3 minutes, stirring at one-minute increments. Add almond extract and vanilla extract. Microwave 30 seconds longer. Stir until smooth. Serve warm. Pour extra sauce into a jar; cover, and refrigerate.