seasoning

Egg in a Bagel

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Egg in a Bagel! It seems I will go to many lengths to avoid frying an egg for breakfast. Let me introduce you to my latest obsession. Baked eggs. And before you ask, YES, you can adjust the baking time to have a luscious runny yolk with solid whites or a hard-set one. I’ve done both, actually.  It’s all a matter of personal taste. Of course, any bagel variation will do, so make it fun by switching things up. I’ve also used cheddar cheese, smoky gouda, and parmesan reggiano, depending on what I have on hand. My husband likes to alternate breakfast meats, while I add a fresh fruit cup or side dish of Greek yogurt. As you can see, we keep things far from boring at mealtimes. You should, too.

EGG IN A BAGEL

Ingredients:

1 sesame seed bakery bagel, halved

2 tablespoons butter

1/2 teaspoon Everything But Bagel Seasoning

4 slices provolone cheese

2 eggs

Seasoning salt and Italian herbs, to taste

Avocado, Grape Tomatoes, and Cilantro for garnish

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil, then line it with parchment paper. Set aside. Cut out the hole in both sides of the bagel to enlarge it to 3/4” wide. Butter the cut side of each bagel. Sprinkle with Everything But Bagel Seasoning; set aside. On a paper plate, stack 2 slices of provolone cheese on top of each other. Microwave for 30 seconds on High setting. Allow melted cheese to cool slightly before transferring with a spatula to the prepared baking sheet. Place the buttered side down of a bagel half onto the cheese disc, pressing to form a seal. Repeat process for the remaining bagel portion. Crack one egg into each bagel hole, making sure the yolk remains intact. Sprinkle with seasoned salt and Italian herbs. Bake 10 minutes, or until the eggs are set. Serve immediately with avocado slices, halved grape tomatoes, and fresh cilantro sprigs. 

Golden Oyster Stew

Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition. 

GOLDEN OYSTER STEW

Ingredients:

1 medium potato, peeled and diced

1 tablespoon onion, chopped 

4 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes 

8 ounces of fancy whole oysters, with oyster liquor 

1 cup light cream

1/2 cup of cheddar cheese, finely shredded 

Oyster crackers 

Instructions:

In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes.  Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers. 

Scalloped Oysters

Eating My Way Through the Holidays! Special Edition: Scalloped Oysters! For a true southern dish, you may turn to succulent oysters, crispy topping, and a creamy luscious sauce for a rich holiday dish that traditions are made of. More than likely, the family secret may be passed down through the generations. Some include parmesan cheese, others an oyster liquor. Perhaps the crumb layers consist of crushed butter crackers, but then again they may be seasoned breadcrumbs. No matter how you serve it up, the excitement builds for scalloped oyster dressing. Or casserole. Whatever you choose to call it. 

SCALLOPED OYSTERS

Ingredients:

1 pint Oysters, whole

2 cups cracker crumbs

1/2 cup unsalted butter, melted

1/2 teaspoon sea salt 

1/8 teaspoon white pepper

3/4 cup heavy cream

1/4 cup oyster liquor 

1/4 teaspoon Worcestershire sauce

Instructions:

Preheat oven to 350°. Spray an oven-proof dish with nonstick oil. Drain oysters, saving liquor. Combine cracker crumbs, melted butter, sea salt, and white pepper. Mix well. Spread one-third of the crumbs in the bottom of the dish. Layer with half the oysters, forming a single layer. Repeat with cracker crumbs and oysters. Top with the remaining cracker crumbs. Combine cream, oyster liquor, and Worcestershire sauce. Mix well. Pour over oyster layers. Bake uncovered for 40 minutes. Serve warm. 

Toasted Lobster Sliders

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Toasted Lobster Sliders! If I had to list how many ways I’ve eaten lobster, I think I would lose count. The most popular would have to be my first experience of steamed lobster with drawn butter. Since then, I’ve also had lobster grilled cheese, lobster risotto, lobster rolls, lobster mac’n cheese, lobster bisque, stuffed lobster pie, lobster cobb salad, lobster eggs benedict, and now lobster roll sliders. Yet, I know there are many more tasty dishes out there you can think of, so feel free to mention them in the Comments section below. 

TOASTED LOBSTER SLIDERS

Ingredients:

1 package Hawaiian dinner rolls 

1 pound cooked lobster meat, cut into chunks 

1/2 cup sea salt butter, melted

1 teaspoon seafood seasoning

1/4 teaspoon garlic powder

Fresh chives, for garnish

Red pepper flakes, if desired

Instructions:

Preheat oven to 350°. Place slider buns on the baking sheet. Using a sharp knife, split the tops of the buns without cutting all the way through. In a bowl, combine the melted butter, seafood seasoning, and garlic powder. Mix well. Brush the rolls all over, including the cavities. Save the reserve butter. Bake rolls for 10 minutes. Meanwhile, in a microwave-safe dish, warm the lobster meat in the reserve butter for 2 minutes on 30% power. Divide the lobster meat into the baked rolls. Pour remaining garlic butter over top. Garnish with chopped chives. Sprinkle with red pepper flakes. Serve warm. 

Naked Lobster Tails

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Naked Lobster Tails! No doubt you’ve heard the expression, “Presentation is everything”. I’m here to say I wholeheartedly agree. The next time you serve lobster, try something different and elevate these tasty morsels to new heights by removing the shells first. The delicate meat smothered in lemon butter can be a rewarding culinary experience. It’s less messy if you do the work beforehand. The lobster tastes just as sweet and succulent for all who partake. Look and see. 

NAKED LOBSTER TAILS

Ingredients:

3 4-ounce lobster tails

5 tablespoons unsalted butter

1 teaspoon Cajun seasoning 

Lemon wedges, for garnish

Dill, for garnish

Instructions:

Preheat the gas grill to 400°. Using a kitchen shears, cut straight down the top of the shell, stopping just before the fins. Slightly release the lobster meat from the shell. Gently pull the lobster up through the top so it rests puffed out on top of the shell. Melt unsalted butter in a microwave-safe dish. Add Cajun seasoning. Stir well. Generously coat the tails with half the butter mixture. Set aside remaining butter to use as a dipping sauce. Place the lobster tails on the grill, meat side down. Close the cover. Grill the lobster for 5 minutes, or until slightly charred with grill marks. Using tongs, gently flip them over and grill for 3 minutes longer until the flesh turns opaque. Internal temperature must reach 140°. Once the lobsters are finished cooking, remove meat from shells. Serve on a platter with remaining butter mixture, a squeeze of lemon, and fresh dill weed. Enjoy!

Fried Fish Brekkie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Fried Fish Brekkie! Think about swapping out bacon and sausage with fried fish the next time you make eggs for breakfast. Fish provides high protein and low carbohydrates, which actually makes you feel full longer. Eggs not only assist with digestion, they kick start your metabolism, making the two a match made in Heaven. Perhaps you might try it sometime. 

FRIED FISH BREKKIE

Ingredients:

4 ounce fish fillet

Sea Salt and Black Pepper, to taste

2 tablespoons vegetable oil

Dill weed, for garnish

Instructions:

Using a paper towel, pat fish dry to remove any moisture. Season both sides with sea salt and black pepper. Preheat an iron skillet over medium high heat. Carefully add vegetable oil. Add the fish to the pan; cover with a screen to avoid splattering. Cook for 2-3 minutes; then flip over and cook 3 minutes longer. A slightly crispy crust will form. Transfer fish to a plate and serve with melted lemon butter. Garnish with fresh dill. 

DIY Outdoor Kitchen Meal

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: DIY Outdoor Kitchen Meal! Leftovers make great meals, simply by preparing them another way. Using the outdoor kitchen makes that possible, no matter the weather. Imagine the incredible aromas filling the air with smoky curlicues. Try not to drool. The vegetables will be done shortly, retaining moisture and nutritional value, if that’s important to you. I’m all about the taste. Sometimes there’s a slight caramelization, which is actually a bonus. Are we good? Then let’s get started. 

DIY OUTDOOR KITCHEN MEAL

Ingredients: 

2 ears corn on the cob, cut in half

1 bunch asparagus spears, stalk ends snipped

1/2 pint cherry tomatoes, halved 

1 cup cooked pork tenderloin, shredded

1 tablespoon olive oil

1 tablespoon butter, room temperature 

1 teaspoon seasoning salt

Instructions:

Preheat gas grill to 400°. Drizzle olive oil over fresh asparagus spears. Place in a grill pan; sprinkle with half the seasoning salt; set aside. Rub softened butter over the corn on the cob. Sprinkle with remaining seasoning salt. Place corn on preheated grill grates. Close lid. Allow corn to char; using tongs, turning every 4 minutes to char. Kernels will be tender and juicy when pierced with a paring knife. Warm shredded pork in foil on the grill while cooking the asparagus spears in the grill pan for 5 minutes. Turn as necessary to prevent burning. Transfer all food to a platter. Serve immediately with halved cherry tomatoes. 

Za’atar Quail Eggs

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Za’atar Quail Eggs! This isn’t just another hard-boiled egg post that makes you go “meh”. It’s one that will take you on an adventure; an adventure for the tastebuds. Everyone has figured out that eggs keep midday food cravings at bay. Imagine bringing your lunch to work, let’s say a half a dozen quail eggs, rolled in a crown of za’atar seasoning and sea salt. Already people are gathering around the refrigerator to see what makes them so special. You could tell them quail eggs provide more protein, have a rich taste, are hypoallergenic, and can boost the metabolism. But don’t get carried away. Otherwise come break time you may discover only 3 quail eggs in your lunchbox and suddenly everyone is too busy to chat. 

ZA’ATAR QUAIL EGGS

Ingredients:

12 quail eggs, natural farm raised

1 teaspoon sea salt 

2 teaspoons za’atar seasoning 

Instructions:

Gently place quail eggs in a medium pan of cold water. Bring to a boil for 4 minutes. Remove with a slotted spoon. Immediately transfer eggs to a bowl of water filled with ice to completely cool. In a shallow dish, combine sea salt and za’atar seasoning. Carefully peel each quail egg, removing tiny bits of shell and membrane. Roll each egg in the za’atar mixture to coat. Set upright on a platter or place eggs on a bed of mixed greens to serve. 

Navel Orange Avocado Plate

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Navel Orange Avocado Plate! Keeping things simple seems to be working for me these days. By focusing on a few ingredients, the star attractions quickly become tart and juicy oranges complemented by creamy avocados with a slight crunch of seasoning. Who could ask for more? In order to intensify the ripeness of an avocado, I typically transfer a couple to a brown bag, seal it, and store the bag at room temperature in my pantry for two days. The skin will feel slightly soft to the touch, yet not mushy. From there, I refrigerate the avocados in the crisper drawer no longer than a day. Perhaps you have a system that works as well. Feel free to share. 

NAVEL ORANGE AVOCADO PLATE

Ingredients:

4 navel oranges

2 avocados 

1 tablespoon lime juice

1/2 teaspoon Everything But Bagel seasoning

Fresh cilantro, for garnish 

Instructions:

Rinse the oranges and avocados. Using a sharp knife, slice the navel oranges into thin even slices, leaving peels on. Arrange them on a platter. Cut the avocados crosswise into quarters; remove the pits. Gently peel the skin off. Slice the avocado into wedges. Drizzle with lime juice. Arrange the avocado wedges around the orange slices. Sprinkle avocados with Everything But Bagel seasoning. Garnish platter with fresh cilantro. Serve.