seasoning

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.

Quickly Grilled Pork Loin Chops

What’s Cooking in Gail’s Kitchen? Timeless Classics: Quickly-Grilled Pork Loin Chops! Uncover the grill for another mouth-watering main course that is sure to please. Imagine the sound of a sizzle soon followed by an aroma-filled cloud of char-grilled pork that is enough to make your stomach growl. Within minutes, a tender moist slice is tested and savored before anything else.

QUICKLY-GRILLED PORK LOIN CHOPS

Ingredients:

4 bone-in pork loin chops, center cut 3/4″ thick

3-4 tablespoons olive oil

1 teaspoon Mrs. Dash Herb and Garlic seasoning*

1 teaspoon seasoned salt

1 tablespoon butter, unsalted

Rosemary sprigs to garnish

Instructions:

Place 2 tablespoons olive oil in a shallow dish. Sprinkle with half the Mrs. Dash Herb and Garlic seasoning plus the seasoned salt. Place pork loin chops in a single layer, pressing down slightly to absorb the spices. Pour remaining olive oil over top; sprinkle with seasonings. Cover with plastic wrap and refrigerate one hour. Remove dish from refrigerator 15 minutes before grilling. Preheat grill on medium-high heat, about 375°. Cook pork loins for 6 minutes per side for 3/4″ chops. Turn only once. Cut time in half for thinner chops. Discard marinade. Do not over cook. The internal color of cooked pork is white fading to light pink in the center. Transfer pork loin chops to a serving platter; let rest for 10 minutes before serving. This results in juicier meat. Garnish with a dab of butter and rosemary sprigs.

Red Onion Mexican Street Tacos

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Red Onion Mexican Street Tacos! As promised, today’s feature recipe takes us down the road to Jalisco-style tacos. Forget about the “loaded” tortilla shells you may be familiar with, or even default to when making Mexican food at home. This handheld taco steps “outside the box”. The ingredients are fewer, yet focus on freshness. For those who appreciate it, cilantro is a star attraction. Roasted meat, shredded into small pieces, and chopped red onions with a squeeze of lime wedge create a flavor explosion that, honestly, will pull you back enough to slow down and savor every bite. Perhaps you may even chew your food 20 or 30 times before swallowing to appreciate this virtual trip to a seldom-traveled Mexican village.

RED ONION MEXICAN STREET TACOS

Ingredients:

24-count street-size corn tortillas

1 pound seasoned shredded turkey or pork carnitas

1 red onion, chopped

1 bunch fresh cilantro, chopped

2 limes, cut into wedges

Jalisco Pico de Gallo*

Instructions:

Warm shredded carnita meat in a microwave-proof covered casserole dish until steamy and heated through. Set aside. To warm street-size corn tortillas, place a dry iron skillet on the stove top over medium heat. Cook tortillas 30 seconds per side. Wrap a stack of five or six in aluminum foil to keep warm in a 200° preheated oven. When ready to assemble, place a portion of carnitas on each corn tortilla. Layer with chopped cilantro and red onions. Squeeze a lime wedge over all. Top with Jalisco Pico de Gallo.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/15

Grilled Brats, Onions, and Peppers

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Grilled Brats, Onions, and Peppers! As you can see I was so busy sneaking one more meal of grilling outdoors before the weather changes that I almost forgot to take a snapshot. Here’s what’s left of a one-pan supper that is super-easy. Garden green peppers and sweet onions definitely complement the different spices that make up bratwurst. The reason the sausage links are cut up is because my husband and I wanted more of the “stuff” and less of the bun. Problem solved. Go bunless.

GRILLED BRATS, ONIONS, and PEPPERS

Ingredients:

1-pound package German bratwurst

3 green peppers, stem, seeds, and rubbed removed

1 large sweet onion, chopped

1/2 teaspoon seasoned salt

Nonstick oil

Instructions:

Preheat the grill on medium to 350°. Cut the bratwurst into bite-sized chunks. Transfer to a grill pan. Cut the green peppers into bite-sized chunks. Transfer to the grill pan. Cut the sweet onion into bite-sized chunks. Transfer to the grill pan. Give the pan a light coating of nonstick oil. Sprinkle seasoned salt over vegetables. Lightly toss the bratwurst, onions, and peppers. Place grill pan on the grill. Close lid. This infuses the mixture with a nice smoky flavor. Cook 15-20 minutes, turning occasionally for that charred caramelized appearance. Serve immediately.

End-of-Season Tomato Salad

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: End-of-Season Tomato Salad! Going, going, gone. Ever wonder why homegrown, backyard, garden tomatoes taste so good? Is it because we invest our own blood, sweat, and tears fighting weeds and combating annoying insects? Surely not. Perhaps it’s because we allow them to ripen naturally on their own schedule, rather than picking them early to allow for transporting and packaging purposes. Whatever the reason, pat yourself on the back and enjoy. It’ll have to hold you til the next planting season rolls around again.

END-OF-SEASON TOMATO SALAD

Ingredients:

5/6 Roma tomatoes, sliced

6-8 cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup basil, coarsely chopped

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon Everything But Bagel seasoning

Instructions:

Arrange sliced Roma tomatoes and halved cherry tomatoes on a shallow platter. Tuck red onion strips between layers. Top with fresh basil pieces. Drizzle olive oil over tomatoes. Repeat with balsamic vinegar. Sprinkle salad with kosher salt and Everything But Bagel seasoning. Serve immediately.

Watermelon Firecracker Bites

What’s Cooking in Gail’s Kitchen? Start Smart: Watermelon Firecracker Bites! Who sprinkles salt on watermelon? Maybe you automatically did it as a child sitting on the back porch steps spewing seeds at your brother. If we saw mom with the salt shaker, everyone did it. Right? No judgment here. Actually, did you know watermelon can be naturally sour or bitter? Truth. By sprinkling it with salt, it brings out the sweetness of the melon. And salt just makes everything taste better. That’s my story and I’m sticking to it.

WATERMELON FIRECRACKER BITES

Ingredients:

2 cups watermelon, seedless and cut into bite-size cubes

1/2 cup peaches, peeled and chopped

1-2 jalapeño peppers, sliced

1/2 teaspoon raspberry chipotle seasoning

3 tablespoons lime juice

3 tablespoons lime olive oil

1 tablespoon chopped cilantro

Instructions:

Combine watermelon cubes, peach chunks, and jalapeño slices in a bowl. Toss lightly. Sprinkle raspberry chipotle seasoning over all. Whisk together lime juice, lime olive oil, and chopped cilantro. Pour dressing over the watermelon salad. Toss gently. Cover and refrigerate for one hour. When ready to serve, divide salad between four bowls. Drizzle marinade over all.

Ranch Deviled Eggs

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Ranch Deviled Eggs! Behold the egg. It serves many options from breakfast omelets to afternoon appetizers, light snacks to mealtime casseroles. And who doesn’t love deviled eggs? Talk about versatility. This version implements the tangy creaminess of ranch flavor so popular in salad dressing. Add a garnish of applewood smoked honey ham crumbles for a superb finish. Make a dozen and watch them disappear.

RANCH DEVILED EGGS

Ingredients:

12 eggs

3 teaspoons dry ranch dressing mix

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon minced chives

1/2 pound applewood-smoked honey ham or bacon, crumbled

Instructions:

In a 4-quart pan, place eggs in a single layer. Add enough water to cover eggs. Heat to boiling. Remove from heat; cover and let stand for 15 minutes. Drain; rinse with cold water. To remove eggshell, crack it by tapping gently all over; roll between hands to loosen it. Peel, beginning at the large end. Cut eggs lengthwise in half. Transfer to a platter. Remove yolks. In a medium bowl, mash the egg yolks with a fork. Sprinkle with dry ranch dressing mix. Add mayonnaise, Dijon mustard, and minced chives. Stir well. Spoon yolk mixture into egg white halves. Garnish with applewood-smoked honey ham crumbles. Cover and refrigerate 30 minutes before serving. May be prepared a full day in advance.

Orzo Shrimp Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Orzo Shrimp Salad! In case you did a double-take, this is not a rice dish. Orzo, for those who are new to its origin, is a rice-shaped pasta popular in Italy. Most often it is used in soups, chilled salads, and pasta recipes. It is not gluten-free, if that is important to you. Because of its unique texture, the flavor of orzo bonds wonderfully with olive oil or butter and fresh herbs. Make it early in the day or right before supper. Either way, the taste is incredible with garden fresh veggies and cocktail shrimp. A little orzo goes a long way.

ORZO SHRIMP SALAD

Ingredients:

1/4 cup lemon olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup uncooked orzo

1/2 pound precooked jumbo cocktail shrimp

1 tablespoon olive oil

1/2 teaspoon dill

1/2 teaspoon tarragon leaves, chopped

4 ounces asparagus, sliced into 1-inch pieces

1/2 cup sugar snap peas, trimmed

1/2 cup frozen English peas, thawed

Lemon slices for garnish

Instructions:

For dressing, whisk together lemon olive oil, lemon zest, lemon juice, kosher salt, and black pepper. Set aside. Prepare orzo according to package directions, omitting salt and fat. Drain. Transfer to a platter and cool 10 minutes to room temperature. In a skillet, warm olive oil over medium heat. Remove shells from shrimp tails. Place shrimp in a single layer in the skillet. Sprinkle with dill and tarragon. Lightly brown, turning once. Reduce heat to keep from burning. Remove from stove. Let shrimp cool. Meanwhile, in a steamer basket, bring water to a boil. Add asparagus, sugar snap peas, and English peas. Cook 2 minutes until bright green and tender crisp. Immediately transfer vegetables to an ice bath. Drain. Toss together shrimp and vegetables with orzo. Drizzle with lemon dressing, to taste. Toss to combine. Serve chilled or at room temperature. Garnish with lemon slices.

Jicama Avocado Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Jicama Avocado Salad! Allow me to introduce you to the legume family. Jicama is a cousin to beans, peas, and lentils. It provides protein, which is important to everyone, whether you’re a vegetarian or not. Choosing foods that are beneficial to a healthy diet can keep a weekly menu from turning hum-drum and boring. Jicama can be prepared in any number of ways. Eating it raw is just one of them. Its taste slightly resembles a crispy red apple. Only recently I slathered peanut butter all over a slice as a variation from a celery stick. Jicama is also low-carb, if that’s important to you. Not a raw-veggie-kind-of-person? Slice ‘em up and make a batch of french fries. It works.

JICAMA AVOCADO SALAD

Ingredients:

I large jicama

1 avocado, pitted and chopped

Zest of 2 limes

1 teaspoon Tajin seasoning

1/4 teaspoon smoky paprika

1/8 teaspoon garlic powder

Juice of 2 limes

Fresh cilantro

Instructions:

Using a chef’s knife, slowly peel the thick skin of the jicama. Cut a thin slice at the top and bottom so the vegetable can keep from rolling. Working from top to bottom, slide the knife under the skin to remove the tough, fibrous outer covering. Rinse jicama and slice into matchsticks. Transfer to a bowl. Halve the avocado and remove pit. Scoop the flesh away from the skin. Chop avocado into bite-sized pieces. Add to the jicama sticks. Sprinkle with lime zest, Tajin seasoning, smoky paprika, and garlic powder. Squeeze lime juice over all. Add chopped cilantro leaves. Gently toss and serve.