seasoning

Nori Sesame Popcorn

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Nori Sesame Popcorn! If you’ve never tasted dried edible seaweed, you’re really missing out. It wasn’t until recently that I gave it a whirl and I have to tell you, I kinda like it. Besides, it’s a great source of vitamins and minerals. Asian cultures have known this all along, so it’s like preaching to the choir when I rave about the natural health benefits. When nori is added to a batch of popcorn, seasoned with roasted sesame seeds and Oriental rice crackers, it transforms a typical snack into a sensational wholesome one. Prepare to grab a handful and nibble away.

NORI SESAME POPCORN

Ingredients:

1 packet microwave popcorn, any variety

8-ounces rice cracker blend, bite-size pieces

2 tablespoons sesame oil

2 teaspoons roasted sesame seeds

1/2 teaspoon seasoned salt

.21 ounces dried seaweed sheets, cut into small strips

Instructions:

Preheat oven to 350°. Prepare the microwave popcorn according to package directions. Transfer to a large bowl. Discard any unpopped kernels. Add the rice cracker pieces. Toss with sesame oil, sesame seeds, seasoned salt, and nori strips. Transfer to a baking sheet. Bake for 8-10 minutes, turning occasionally to prevent burning. Cool five minutes before serving. Store in an airtight container.

Jarcuterie Jumbles

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Jarcuterie Jumbles! How’s this for a “Wow!” factor? Instead of preparing an entire platter full of goodies, create a personal jarcuterie allowing mobility for every party guest to mingle. By assembling jars containing fresh fruits, crudités, whole olives, cubed cheese, sea salt crackers, cured meats, and pretzel sticks, people can nibble at their leisure. Choose jars you may already have on hand to keep it interesting. I went one step further and made cheese ball minis rolled in Everything But Bagel seasoning. The results were worth the advanced planning. Simply keep the jars chilled until you wish to serve them. Place baskets of extra crackers and pretzels for those who crave more. Leftover jarcuteries can be refrigerated for the next day. Guests may simply attach the lid and take it with them or leave them behind for you to recycle for your next gathering.

JARCUTERIE JUMBLES

Ingredients:

8 ounces cream cheese, softened

2-3 tablespoons Everything But Bagel seasoning

8 ounces Sharp Cheddar Cheese, cubed

8 ounces Monterey Jack Cheese, cubed

8 ounces hard salami, sliced thin

3 ounces whole manzanilla olives

6 ounces red raspberries, fresh

6 ounces blackberries, fresh

1 stalk celery, fresh

16 ounces green seedless grapes, fresh

8 ounces pretzel rods

5 ounces sea salt pita crackers

Party Picks, for assembly

Assorted Jars, sterilized

Celery Sprigs, for garnish

Instructions:

To prepare mini cheese balls, take a teaspoon of softened cream cheese, roll into a ball. Set aside. Repeat until the block of cream cheese is used. Sprinkle Everything But Bagel seasoning onto a sheet of waxed paper. Roll each mini cheese ball in the seasoning. Transfer to a plate. When finished, refrigerate to chill. Meanwhile, fill the base of each jar with green grapes. Skewer cheddar cheese, Monterey Jack cheese, hard salami, and olive as preferred. Skewer red raspberry, green grape, and blackberry together. Arrange skewers, pretzel rod, and celery stick into the jar. Finish with a fresh sprig of celery leaves. Refrigerate jars until ready to serve. Cover with plastic wrap.

Haricot Vert Hot Off The Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Haricot Vert Hot Off the Grill! I’m not trying to go all fancy shmancy with you. I just like the French language and use some terminology whenever I can. Cooking seems to be the logical place to do that. I bet you do, too. Ever hear the words aioli, béchamel sauce, baguette, charcuterie, julienne, pâté, roux, or soufflé? I’m sure you can come up with a few words yourself. We live in that kind of a world. Check out any list of restaurants in your area and you’ll see what I mean. Well, that being said, “haricot vert” translates into “green beans”. And this recipe may transport you to a place you’ve never been.

HARICOT VERT HOT OFF THE GRILL

Ingredients:

1 pound fresh green beans

1 tablespoon olive oil

1 tablespoon garlic herb seasoning

1 teaspoon sea salt

1 cup French fried onions, for garnish

Instructions:

Place a grill pan on the grill. Close the lid and preheat to 400°. Rinse the fresh green beans and pat dry. Trim the ends off the green beans and discard. In a large bowl, toss the green beans and olive oil. Sprinkle with garlic herb seasoning and sea salt. Gently toss. Using grill tongs, transfer the green beans to the grill pan. Close the grill cover and cook for 3 minutes. Open the lid, and toss the green beans. Cook 1-2 minutes longer. They should blister and slightly char. Transfer green beans to a serving dish and garnish with French fried onions before serving.

Greek Oven Potatoes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Greek Oven Potatoes! This sounds crazy, but these potatoes are baked and steamed at the same time. The end result is tenderness and flavorful, an extraordinary combination. It sounds like a lot of liquid, but trust me, the potatoes literally soak up the moisture. They can handle it. The spice mix does a great job of penetrating the potatoes while teasing the senses with a whiff of aromatic pleasantness. For a side dish that is anything but hum-drum, give this one a whirl. No regrets.

GREEK OVEN POTATOES

Ingredients:

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon smoky paprika

1/2 teaspoon dried rosemary

4 red potatoes, peeled and cut into wedges

4 garlic cloves, chopped

2 tablespoons olive oil

1/2 lemon, juiced

2/3 cup vegetable broth

1/3 cup parmesan cheese, grated

Fresh basil, for garnish

Instructions:

Preheat oven to 400°. Spray a small baking dish with nonstick oil. Set aside. In a small bowl, combine seasoned salt, black pepper, smoky paprika, and dried rosemary. Set aside. Arrange red potato wedges in the prepared baking dish. Sprinkle with spice mix. Toss briefly to cover all. In a bowl, whisk together garlic cloves, olive oil, lemon juice, and vegetable broth. Pour over potatoes. Cover with foil and bake for 40 minutes. Carefully take the baking dish from the oven, remove the foil, and sprinkle the potatoes with parmesan cheese. Return dish to oven and bake, uncovered, for 15 minutes longer. Potatoes will be cooked through and golden brown in color. Garnish with fresh basil. Serve immediately.

Filet Mignon, Medium-Rare

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Filet Mignon, Medium-Rare! Chocolate isn’t the only thing that should melt in your mouth. A really nice fine-grained cut of filet mignon, that is small, tender, and very lean, can have the same effect. You won’t need a knife if you cook it correctly. In other words, it’s fork tender. The hubs thinks it’s a sin to use a marinade, dry rub, or steak seasoning because he appreciates the true taste. I’d have to agree.

FILET MIGNON, MEDIUM-RARE

Ingredients:

2 9-ounce filet mignon steaks

1 tablespoon olive oil

1 teaspoon sea salt

1/4 teaspoon black pepper

2 pats of sea salt butter

Instructions:

Allow steaks to come to room temperature for 30 minutes before grilling. Lightly brush olive oil on the clean grill grates before preheating to 450°. Right before placing steaks on the grill, season them with sea salt and pepper. Close the lid and sear for 5 minutes. Open the grill lid and flip the filets over. Close the lid and sear 5 minutes longer. Transfer steaks to a platter to rest. Tent with aluminum foil for 5 minutes. This allows the juices to flow back into the meat, making it tender and juicy. The center of the filet mignon should read 125°. Before serving, top each filet mignon with a pat of sea salt butter.

Easy Red Snapper and Tomatoes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Easy Red Snapper and Tomatoes! When I was a kid, I couldn’t stand the “fishy” taste of Midwestern fish fillets. The fact that I practically choked on a bone really didn’t make it enjoyable either. But fast forward to the fresh catch from the salty waters of the Gulf of Mexico. Red snapper is quite delicious, I must say. Because they thrive on mostly shrimp and crab, it intensifies their flavor, making red snapper mild and slightly sweet. The local fishermen have me spoiled, especially Dilly’s Fish Company. They catch the fish, transfer it on ice to a central location, clean it, debone it, remove the scales, fins, and head. Then they fillet the fish, package it, and identify it, since I’m usually buying more than one variety. Fish is sold by weight as caught out of the water. Once I know what I want, I simply need to decide how I’m going to cook it. As you can guess….for me that’s the best part….until I eat it.

EASY RED SNAPPER AND TOMATOES

Ingredients:

1 pound red snapper fillets, fresh

3-4 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon Italian seasoning

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

2 Roma tomatoes, quartered

Instructions:

Wash red snapper fillets and pat dry. Line a grill pan with aluminum foil. Spray with nonstick oil. In a small bowl, combine olive oil, sea salt, Italian seasoning, garlic powder, and black pepper. Brush both sides of red snapper with mixture. Transfer fish to the grill pan. Arrange quartered tomatoes around fish. Drizzle remaining olive oil mixture over tomatoes. Preheat gas grill to medium-high heat, approximately 450°. Cook fish dinner for 4 minutes with the lid closed. Then carefully flip fish, close lid, and cook 4 minutes longer. Remove and serve immediately.

Crunchy Crab Cakes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Crunchy Crab Cakes! Get ready for a celebration meal by simply serving crab cakes. You’re going to want to savor every bite, so try really hard to chew your food 20 times before taking another forkful. The outer layer is crispy crunchy, which works well for serving with a homemade jezebel sauce, creamy horseradish, or Caesar dressing. Personally, I prefer a bed of romaine lettuce, cherry tomatoes, and green onions simply because it intensifies the sweet lump crabmeat filling that much more. Pour yourself a glass of chilled Chardonnay, bubbly Prosecco, or Pinot Blanc. Now let’s get this party started.

CRUNCHY CRAB CAKES

Ingredients:

1 large egg, beaten

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1/4 cup mayonnaise

1 teaspoon soy sauce

1/2 teaspoon sriracha

1/2 teaspoon Cajun seasoning

1 cup red bell pepper, chopped

1/4 cup green onions, finely chopped

16-ounce can lump crabmeat, rinsed and drained

1 cup panko breadcrumbs

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Instructions:

Preheat oven to 425°. Spray a baking sheet with nonstick oil. Set aside. In a large bowl, whisk together beaten egg, lemon juice, Dijon mustard, mayonnaise, soy sauce, sriracha, and Cajun seasoning. Add chopped red pepper and green onions. Fold in crabmeat and 1/4 cup panko breadcrumbs. Place remaining breadcrumbs on a sheet of waxed paper. Sprinkle with sea salt and black pepper. Divide crab mixture into fourths. Shape each portion into a patty. Coats both sides in the panko bread crumbs. Place crab cake on the prepared baking sheet. Repeat process with the remaining mixture. Bake 10-12 minutes, or until crab cakes are crispy on the bottom. Flip over and bake 10-12 minutes longer or until golden brown and crispy. Serve immediately.

Zesty Butter-Baked Crackers

What’s Cooking in Gail’s Kitchen? Bright Ideas: Zesty Butter-Baked Crackers! When you are looking for a crunchy snack and really have no interest in leaving the house, fancy crackers satisfy. More than likely, you have all the ingredients on hand. I think you’ll be surprised. In a few minutes, the kitchen will draw curiosity-seekers who put down their electronic devices to see what smells so good. Then go one step further, serve them with a slather of cream cheese, cocktail sauce, and baby shrimp. It can transform these buttery snacks into a culinary appetizer your family will remember. Better make more and hide them in the freezer.

ZESTY BUTTER-BAKED CRACKERS

Ingredients:

1/4 cup butter

1/4 cup olive oil

1 teaspoon onion powder

1 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/4 teaspoon cayenne pepper

1/4 teaspoon dill weed

1 sleeve saltine crackers

Instructions:

Preheat oven to 325°. Lightly mist a baking sheet with nonstick oil. Set aside. In a microwave-safe bowl, warm butter on Low setting for 20 seconds. Add olive oil, onion powder, red pepper flakes, garlic powder, seasoned salt, cayenne pepper, and dill weed. Stir to mix thoroughly. Take one cracker at a time, dip into the butter mixture to coat both sides, and place it on the baking sheet. Repeat until all crackers and butter are used. Arrange the crackers in a single layer by rows. Bake 10 minutes; turn over and bake 10 minutes longer. Watch carefully to avoid burning. Allow to cool before storing in an airtight container.

Turmeric Roast Beef

What’s Cooking in Gail’s Kitchen? Bright Ideas: Turmeric Roast Beef! Turmeric is a spice in the world of superfoods. It begins as a plant, but the roots hold all the benefits. Turmeric can usually be found in the spice aisle of your favorite grocery store. Its golden-orange color makes a quick scan for identification pretty easy. The aroma has an earthiness to it, which is a compliment for vegetables and beef. Once you try it, your mind may wander to curry dishes, chili soup, and beyond.

TURMERIC ROAST BEEF

Ingredients:

1 1/2 pound chuck roast

2 cups beef broth

1 teaspoon turmeric

1 tablespoon Salty Wahine Hawaiian Seasoning*

5-6 potatoes, washed with skin on, cut into bite-size chunks

16 ounces baby carrots, whole

10 ounces pearl onions, whole

1/4 teaspoon parsley flakes

Instructions:

Place the chuck roast in the slow cooker. Pour beef broth over meat. Sprinkle with turmeric and Salty Wahine Hawaiian Seasoning. Set slow cooker on Low heat for 4 hours. After that time, add the potato chunks, baby carrots, and pearl onions. Continue on Low setting for 4 more hours. Remove roast and vegetables to a platter. Garnish with parsley flakes. Reserve juices for au jus, gravy base, or soup starter.

*I receive no recompense for mentioning Salty Wahine Hawaiian Seasoning.