sauce

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.

Gochujang Glazed Pork

What’s Cooking in Gail’s Kitchen? Time To Eat: Gochujang Glazed Pork! I like it when fellow bloggers share success stories about recipes they’ve used. It’s the best kind of testimonial for good eating, in my opinion. Judy, of Cooking With Aunt Juju*, also knows the value of letting the slow cooker do most of the work. Plus, it makes the house smell ah-mazing! The only difference I made was substituting pork loin for the beef stew meat. But you know what they say, “Two heads are better than one.” Thanks Judy for another great home-cooked meal.

GOCHUJANG GLAZED PORK

Ingredients:

2 pounds pork loin, cubed

4 scallions, sliced and separated

4 garlic cloves, minced

1/2 cup cola

3 tablespoons gochujang

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon toasted sesame oil

2 teaspoons rice vinegar

Green onions, for garnish

Instructions:

Combine cubed pork loin, scallions, and minced garlic in an 8-quart crockpot. Combine cola, gochujang, soy sauce, brown sugar, and sesame oil. Whisk well. Pour over meat; coat well. Cover the crockpot and cook on low heat for 8 hours. Stir well; remove pork loin cubes to a platter. Gently shred the chunks. Pour the remaining sauce into a skillet and simmer over medium heat. Cook, stirring occasionally, for 10 minutes, or until thickened. Add the rice vinegar and platter of shredded pork. Simmer for 5 minutes, stirring occasionally, until the meat is coated and sauce turns thick and glossy. Transfer to plates; garnish with green onion snips and toasted sesame seeds, as desired. Serve with steamed rice.

* Check out the original recipe at http://cookingwithauntjuju.com/2023/04/20

Aubergine Parmigiano Bake

What’s Cooking in Gail’s Kitchen? Time To Eat: Aubergine Parmigiano Bake! Eggplant is one of those culinary mysteries. Some say it resembles chicken, others not so much. Despite the friendly debate, it continues to be a popular choice when craving Italian food. Instead of wolfing it down in a few bites, slow down. Appreciate the gooey cheese pulls, savory herbs, and chunky pasta sauce. Together it’s like a masterpiece, combining all the flavors into a delicious work of art.

AUBERGINE PARMIGIANO BAKE

Ingredients:

1 aubergine (eggplant); cut into 1/2 inch thick discs

1 egg, beaten

1/4 cup Italian seasoned breadcrumbs

1/2 cup prepared marinara sauce

2-4 slices fresh mozzarella cheese

1/4 cup parmesan-reggiano cheese, grated

Crushed basil, for garnish

Instructions:

Preheat oven to 350°. Spray two individual casseroles with nonstick oil. Set aside. Dip eggplant in the beaten egg; dredge in Italian seasoned breadcrumbs to coat. Repeat. Place slices on a baking sheet. Bake for 10 minutes, flipping after 5 minutes to encourage browning. In the prepared casserole dishes, spread several spoonfuls of marinara sauce so the bottom of the casserole is evenly covered. Place breaded eggplant on top of sauce. Add fresh mozzarella cheese and half the grated parmesan-reggiano cheese. Bake for 20 minutes until bubbly. Garnish with crushed basil and serve.

Cream Cheese Shrimp Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Cream Cheese Shrimp Dip! Appetizers are fun to serve for a gathering of friends or date night for two. I usually keep cooked, frozen shrimp on hand, which can be thawed in a few minutes. But I have also used tiny canned shrimp, which work very well. Obviously, the canned shrimp should be drained first. A few steps later and you’re good to go.

CREAM CHEESE SHRIMP DIP

Ingredients:

8 ounces cream cheese, room temperature

8 ounces cooked shrimp, tails removed and cut into chunks

10 ounces cocktail sauce, prepared

1/4 teaspoon dill weed

1 green onion, thinly sliced

Instructions:

Spread a thin layer of softened cream cheese onto a serving dish. Add a layer of cocktail sauce, expanding to the edges. Arrange bite-sized shrimp pieces over all. Sprinkle with dill weed. Garnish with green onion strips. Chill one hour. Serve with crackers.

Yaki Chicken Udon

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Yaki Chicken Udon! Who likes Japanese noodles, sautéed veggies, and a rich savory sauce? Me, too. If I can sneak a couple mushrooms into a dish, it’s always a good day for me. The hubs isn’t as crazy about fungus as I am, which is why I put in his favorite (carrots) to tastefully distract him. No judgment, please.

YAKI CHICKEN UDON

Ingredients:

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon mirin

7.76-ounce package udon Japanese-style noodles

1 clove garlic

1/4 cup onion, chopped

2-3 whole mushrooms, sliced

4-ounce chicken breast, boneless and skinless, cut into bite-sized pieces

2 baby carrots, julienned

1/4 cup red cabbage, shredded

Cilantro, for garnish

Instructions:

In a small bowl, combine oyster sauce, soy sauce, and mirin. Mix well; set aside. To prepare the udon noodles, bring water to a boil over medium-high heat. Add the dried udon noodles. Cook 8-10 minutes, stirring occasionally to prevent sticking. Drain; set aside. Spray a skillet with nonstick oil. Warm pan over medium heat. Sauté garlic clove and chopped onions. Stir thoroughly, about 2-3 minutes, to prevent scorching. The onions will begin to soften as the garlic turns golden. Add chicken chunks and sliced mushrooms. Cook 3-4 minutes, turning chicken on each side, or until the chicken pieces are seared and cooked thoroughly. Once the chicken is ready, add the udon noodles, soy sauce mixture, julienned carrots, and shredded cabbage. Toss everything together until well coated. Garnish with fresh cilantro.

Tomatillo Tilapia

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Tomatillo Tilapia! Shortcuts are my saving grace. Take, for instance, charred tomatillo salsa. Sure, I could go through the process of boiling, grilling, or roasting fresh tomatillos with garlic and spices to transform them into a smoky, spicy, and tender salsa. But since I already had a jarred version in the refrigerator, I thought taking the easier route for dinner would be a better idea. You may, too.

TOMATILLO TILAPIA

Ingredients:

2 tilapia fillets

1/2 cup roasted tomatillo salsa

1/4 red onion slices

1 mini sweet red pepper, chopped

1/2 cup cherry tomatoes, halved

Instructions:

Preheat oven to 375°. Lay two sheets of aluminum foil on a work surface. Place one tilapia fillet in the center of each piece of foil. Divide the tomatillo sauce between the two foil packs. Place red onion slices over fish. Top with chopped red peppers and cherry tomato halves. Fold foil over top and roll up edges to create a sealed packet. Place on a baking sheet. Bake in the preheated oven for 20 minutes, or until fish flakes easily with a fork. Serve immediately.

Jumbo Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Jumbo Shrimp Cocktail! Cocktail sauces can be homemade using a chili sauce base or by using a ketchup base, (or both) which means you probably already have the ingredients on hand. You control the heat; you control the spice. Always begin with a little horseradish so your guests don’t end up red-faced, sneezing, or tears running down their cheeks. The unexpected rush of heat that horseradish can produce can be somewhat unpleasant or highly addictive. Serve it wisely.

JUMBO SHRIMP COCKTAIL

Ingredients:

2 pounds jumbo shrimp, precooked with tail on

1/2 cup ketchup

1/2 cup chili sauce

2 tablespoons prepared horseradish

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/2 teaspoon wasabi paste

Mixed greens

Instructions:

Rinse and drain the shrimp. Pat dry with a paper towel. Set aside. To make the cocktail sauce, combine ketchup, chili sauce, prepared horseradish, lemon juice, Worcestershire sauce, and wasabi paste. Mix well. Pour cocktail sauce into a serving dish. To assemble the shrimp cocktail, fill the bottom of a large bowl with ice cubes. Add a layer of mixed greens. Arrange the jumbo shrimp onto the mixed greens. Serve chilled with the cocktail sauce.

Ginger Glazed Baked Tilapia

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Ginger Glazed Baked Tilapia! Do you bypass those brownish stems in the produce department that resemble tree roots? Think twice about ignoring them. Ginger is a plant-based spice that produces an energized aroma. It adds a wonderful zing to bakery items, carbonated beverages, and today’s feature, tilapia fish. Embrace the flavor without regrets.

GINGER GLAZED BAKED TILAPIA

Ingredients:

2 tilapia fish filets

1/3 cup orange juice

3 tablespoons soy sauce

2 tablespoons olive oil

1 teaspoon ground ginger

1 teaspoon brown sugar

Instructions:

Season tilapia filets with sea salt and black pepper. Place in a shallow baking dish. In a small bowl, whisk together orange juice, soy sauce, olive oil, ginger, and brown sugar. Pour over tilapia. Cover; marinate in refrigerator for 20 minutes. Preheat oven to 400°. Place baking dish in oven. Bake fish for 13-15 minutes, or until fish flakes easily with a fork.

Aubergine Ginger Slices

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Aubergine Ginger Slices! When you’re looking for a meatless meal, think eggplant, or aubergine. The flesh, when cooked, magically transforms into a buttery soft, custard-like consistency that practically melts in your mouth. How to choose a ripe aubergine? Simply press your finger on the skin. Once released, the indentation will bounce back.

AUBERGINE GINGER SLICES

Ingredients:

1 aubergine, skin on; sliced into 1/2” discs

1/4-1/3 cup cornmeal

3 garlic cloves, minced

1 inch fresh ginger, minced

2 green onions, finely sliced

1 tablespoon sugar

4 tablespoons soy sauce

Cilantro, for garnish

Instructions:

Coat each aubergine disc in cornmeal; set aside. Warm vegetable oil on medium heat in an iron skillet. Fry each coated aubergine in the iron skillet for 5 minutes, without crowding. Flip and repeat discs for a golden brown color. Remove and set aside. Rinse the iron skillet and return to the heat. Add a drizzle of vegetable oil. Add minced garlic, minced ginger, finely sliced green onions, sugar, and soy sauce. Stir occasionally. Simmer for 5 minutes, or until sauce thickens. Transfer the fried aubergines to the sauce; simmer 5 minutes longer, flipping halfway through to absorb the sauce. Remove the aubergines. Serve with steamed rice. Drizzle remaining sauce over all.