seasoning

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. 

Jugo Baby Potatoes

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Jugo Baby Potatoes! The first time I encountered this amazing condiment was in a roadside Mexican restaurant. I saw regular customers splash a little on a sizzling plate of fajitas and thought to myself….sure, why not? The dark salty droplets seemed to complement the smoky charred vegetables as well as the tenderized chunks of meat. It wasn’t soy and it wasn’t balsamic or Worcestershire. Interesting. Let me tell you, once I finished my meal, I headed to the nearest Mexican market and bought myself a bottle to use in my own kitchen. 

JUGO BABY POTATOES 

Ingredients:

1 1/2 pounds baby potatoes, halved, boiled, and drained

3 tablespoons olive oil 

1 medium onion, chopped 

2 jalapeños, seeded and sliced

4 teaspoons Jugo* seasoning sauce

Red pepper flakes, for garnish

Instructions:

Warm olive oil in a large skillet over medium heat. Add chopped onions and sliced jalapeños. Cook until tender. Add boiled potatoes and Jugo seasoning sauce. Cook, stirring occasionally, for 5 minutes or until potatoes are caramelized. Garnish with red pepper flakes before serving. 

*I receive no recompense for mentioning Jugo seasoning sauce. 

Alex’s Porgy Fish Favorite

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Alex’s Porgy Fish Favorite! Just because a fish species is plentiful and easy to catch by local fishermen is no reason to ignore its flaky sweet flavor when cooked. In fact, you can herald porgy’s role in sustainable seafood. The more porgy that is caught, the better chance other wild-caught fish can multiply. Porgy is smaller, too, so one person can often eat an entire serving. Leave the fillet method to the skilled cutters. They can clean, skin, and fillet porgy to eliminate all those tiny bones. Alex is a member of a crew of local fishermen who work together to make each their fresh catch affordable and ready-to-cook when purchased. What more could anyone ask?

ALEX’S PORGY FISH FAVORITE 

Ingredients:

2-6 ounce porgy fillets, skinned and deboned

1 tablespoon olive oil

1 tablespoon butter

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

Melted butter, for garnish

Fresh Lemon, for garnish

Instructions:

Spray an enameled cast iron grill pan with nonstick oil. Warm olive oil and butter in the grill pan over medium high heat. Add porgy fillets to prepared cookware. Sprinkle with sea salt and black pepper. Cook two minutes; flip over and cook two minutes longer. Transfer to a platter. Serve with grilled asparagus and fresh tomatoes. Drizzle melted butter over all. Garnish with lemon slices. 

Very Cheddar Potato Gratin

What’s Cooking in Gail’s Kitchen? Food With Soul: Very Cheddar Potato Gratin! It’s no secret some of us have a love affair with cheese. It’s not enough to sprinkle a handful of cheese on top of scalloped potatoes before sliding them into the oven. Sometimes you have to be downright sneaky about it. And you can blame me for it, if need be. By hiding grated cheese between two layers of sliced potatoes, and then sprinkling more cheese across the top of these mini casseroles, you not only guarantee a cheesy, ah-mazing dish, you have one that is comfort-food all the way to your favorite spot on the couch. Now where’s the remote?

VERY CHEDDAR POTATO GRATIN

Ingredients:

1/2 cup chicken broth

1/2 cup light cream

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

1 pound russet potatoes, peeled and sliced thin

1 cup sharp cheddar cheese, shredded

Everything But Bagel seasoning

Instructions:

Preheat oven to 400°. Spray single two serving pans with nonstick oil. Set aside. In a bowl, combine chicken broth, light cream, Dijon mustard, kosher salt, black pepper, and thyme. Mix well. Layer half the potatoes in the prepared dishes. Sprinkle half the cheese over each; divide half the liquid over top. Repeat with remaining potatoes, cheese, and broth. Transfer cookware to a baking sheet. Cover each pan with foil. Bake 30 minutes. Remove the foil and bake 30 minutes longer or until potatoes are tender when tested with a knife. The top will be crispy. Sprinkle with Everything But Bagel seasoning. Cool slightly before serving.

Smoked Mahi Fish Dip

What’s Cooking in Gail’s Kitchen? Food With Soul: Smoked Mahi Fish Dip! If you haven’t had the opportunity to taste Florida’s smoked fish dip, you must add it to your list of interesting foods. It has a creamy texture accented by a rich smoky flavor. Did you just wrinkle your nose at the word “Fish”? Hold on a sec, because we’re not talking about pungent canned tuna here. The fish that is used has white flesh, is pretty mild and actually sweet tasting, so it balances beautifully with a citrusy kick that will entice you to another mouthful. Try it in a restaurant or seafood diner first. Then come back for this recipe and make it yourself. Without reservations.

SMOKED MAHI FISH DIP

Ingredients:

2 8-ounce smoked fillets of mahi-mahi, skin removed

1/2 cup cream cheese, room temperature

1/4 cup mayonnaise

1 tablespoon olive oil

1/4 cup lemon juice

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 cup scallions, thinly sliced

1/4 cup fresh dill, chopped

1 tablespoon capers, finely chopped

Instructions:

Flake smoked mahi-mahi fish into 1/2” chunks in a bowl. Set aside. In a larger bowl, combine cream cheese, mayonnaise, olive oil, lemon juice, cayenne pepper, garlic powder, onion powder, kosher salt, and white pepper. Mix until smooth. Add sliced scallions, chopped dill, and capers. Gently stir. Fold in smoked mahi-mahi until incorporated. Do not over mix. Small chunks will keep the dip from turn mushy. Chill slightly. Spread the smoked fish dip over crackers or toasted baguettes.

Red Pepper Bruschetta Pasta

What’s Cooking in Gail’s Kitchen? Food With Soul: Red Pepper Bruschetta Pasta! I truly enjoy perusing Italian gourmet markets. There’s something charming and romantic about choosing a jar of private-label olive oil, flavored balsamic vinegar, house roasted red pepper bruschetta, or four-fruit jam. An extensive collection of imported products can send my mind spinning as I begin to salivate with serving ideas. There are often aromas of freshly baked bread, smoked and cured meats, unique deli offerings, an antipasto bar, pizza nook, and fresh burrata station. San Marzano tomatoes always seem to make it into my cart as well as olive tapenades and basil pesto or marinated artichoke hearts. Before you leave, don’t forget a nice bottle of Chianti.

RED PEPPER BRUSCHETTA PASTA

Ingredients:

8 ounces spaghetti pasta

1 tablespoon kosher salt

1/3-1/2 cup red pepper bruschetta, prepared

Basil leaves, for garnish

Instructions:

Bring a large pot of water to boil. Cook pasta in salted water for 8-10 minutes or until al dente, stirring occasionally. Drain pasta in a colander. Transfer cooked pasta back to the pot. Add prepared red pepper bruschetta mixture. Gently toss; heat through. Using tongs, place spaghetti clusters into a serving bowl. Garnish with fresh basil leaves. Serve immediately.

Old Bay Mayo

What’s Cooking in Gail’s Kitchen? Food With Soul: Old Bay Mayo! First of all, there is no substitute for Old Bay seasoning as a core ingredient in this post. It’s a sacred concoction, invented in the 1940s and respected by Southerners, containing 18 unspecified ingredients. If you try to use Cajun, Jerk, or generic blends, don’t blame me if the results are less than phenomenal. What I can assure is that it taste ah-mazing with shrimp, crab cakes, seafood, and more. Turn Old Bay Mayo into an aioli for sandwiches, dressing for salads, or condiment for meats. I can see you coming up with a dip for french fries, too. Don’t blame me; I’m just the messenger.

OLD BAY MAYO

Ingredients:

1/2 cup mayonnaise

2 teaspoons fresh chives, chopped

2 teaspoons dill weed, snipped

2 teaspoons lemon zest, grated

1 tablespoon lemon juice

1 teaspoon Old Bay* seasoning

Instructions:

In a small bowl, whisk together mayonnaise, fresh chives, dill weed, lemon zest, lemon juice, and Old Bay seasoning. Stir until smooth. Cover and refrigerate for one hour. Serve as a condiment or dipping sauce for seafood.

*I receive no recompense for mentioning this product.

Legendary Pizza Burger

What’s Cooking in Gail’s Kitchen? Food With Soul: Legendary Pizza Burger! I’ll never forget my first experience eating a pizza burger. I was probably 16 years old at the time. I worked in a ladies retail clothing store downtown. On my dinner break, I walked across the street where a drugstore had a lunch counter with a grill and fryer. Being a crazy kid who loved anything pizza, I ordered it off the menu. Upon first bite, this white goo began to overflow across my hands to the plate below. My first thought was, “Ohmygosh, this burger is rotten with a slimy white stuff running out of it!” Fortunately my brain kicked in and I realized what I was actually tasting was mozzarella cheese. From that day on, I was a champion for anything pizza burger. And the remarkable afterthought is, now I compare every other menu item pizza burger to it. Unexpected, but true.

LEGENDARY PIZZA BURGER

Ingredients:

1 pound lean ground beef

1 teaspoon Italian seasoning

1 teaspoon sea salt

1/2 teaspoon black pepper

4 slices fresh mozzarella cheese

4 brioche buns, split and toasted

1/2 cup prepared pizza sauce, warmed

Fresh basil, for garnish

Instructions:

Preheat gas grill to 350°. In a large bowl, combine lean ground beef, Italian seasoning, sea salt, and black pepper. Form mixture into 8 patties. Place one slice of fresh mozzarella cheese into the diameter of a patty. Press another patty on top; pinching together to seal. Repeat until all four patties are formed. Cook directly on the grill. Close lid and grill for 6-7 minutes per side. Transfer pizza burgers to a platter. Serve between brioche buns. Top each pizza burger with a dollop of pizza sauce. Enjoy.