Tuna Tartare with Seaweed

What’s Cooking in Gail’s Kitchen? Start Smart: Tuna Tartare with Seaweed! Do you wrinkle your nose when you hear the word “raw”? Some people get a little squeamish. How about if you see the word “sushi”? My grandkids’ eyes light up and their mouths begin to salivate. See the difference? “Tartare” is a fancy word for raw meat or seafood. In Hawaii, you may see the words “Ahi Poke”, which is a healthy raw tuna dish made with the best tuna right out of the sea. By adding a mixture of ginger, garlic, sesame oil, and red pepper flakes, the flavor becomes incredibly irresistible. Check out the closest Asian Deli to pick up a container of ready-to-serve seaweed salad. It’s already marinated in a delicious sauce. Together on a plate, you’ve just created a masterpiece.

TUNA TARTARE WITH SEAWEED

Ingredients:

2 ahi tuna steaks, cut into 1/4” cubes

3 tablespoons organic soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 green onion

1 red jalapeño pepper, sliced

4-ounce container of prepared seaweed salad

Green onion slivers for garnish

Instructions:

Pat ahi tuna dry with a paper towel. Transfer to a bowl. Add organic soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, the chopped white ends of the green onions, and the red jalapeño pepper slices. Gently toss to coat. Cover and refrigerate one hour. To serve, place prepared seaweed salad on a plate. Layer ahi tuna over salad. Garnish with the remaining green onion curls.

Xinjiang Mini Cukes

What’s Cooking in Gail’s Kitchen? Be Our Guest: Xinjiang Mini Cukes! Has anyone else noticed the adorable mini cucumbers in the produce department of the grocery store? I mean, they’re really cute; the size of an index finger. And they’re seedless! What a great addition to a relish plate. Today’s Chinese version of marinated cucumbers will kick-start any meal. It offers enough heat and spice from chile peppers along with the full-bodied taste of fried garlic to transport you to a country in Southeast Asia. No worries, the rice vinegar and natural honey make it easier on the stomach.

XINJIANG MINI CUKES

Ingredients:

4-6 mini seedless cucumbers

1/2 teaspoon kosher salt

1 teaspoon red pepper flakes

1 tablespoon fried garlic

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2 tablespoon natural honey

1 tablespoon Golden Mountain sauce

1 tablespoon chili paste

Instructions:

Cut cucumbers in half lengthwise; then slice in half to make four quarters. Place cucumbers in a bowl and sprinkle with kosher salt. Set aside for 30 minutes. Drain excess water from cucumbers. Using a mortar and pestle, pumice red pepper flakes and fried garlic. Add rice vinegar, sesame oil, natural honey, Golden Mountain sauce, and chili paste. Mix well. Serve as a dipping sauce for mini cucumber appetizer OR pour over cucumbers; toss to coat and marinate in refrigerator for one hour or overnight.

Tahini Paste

What’s Cooking in Gail’s Kitchen? Be Our Guest: Tahini Paste! If you really like making homemade hummus, you already know that it’s practically impossible to find tahini paste in the local grocery stores. At least that has been my experience. When I take my inquiry to a store clerk, I get a puzzled look as they shrug their shoulders and walk away. Now I simply make it at home with ingredients that are readily available. You can, too!

TAHINI PASTE

Ingredients:

1 cup toasted sesame seeds

1/4 cup olive oil

1 tablespoon lemon olive oil

Instructions:

In an electric mini chopper, place the sesame seeds. Pulse the seeds a few seconds to make them ground. Add 2 tablespoons olive oil and 1 tablespoon lemon olive oil. Grind to mix into a paste. It will be necessary to scrape down the sides. Gradually add more olive oil to make the consistency pourable. You can do this by testing with a teaspoon. Pour contents into a jar that will hold up to 8 ounces. Store tahini paste in the refrigerator up to three months.

Garlic Clove Little Smokies

What’s Cooking in Gail’s Kitchen? Be Our Guest: Garlic Clove Little Smokies! I know people often wait for the holidays to serve this spicy little appetizer, but I recently discovered its popularity as a picnic basket companion. By making it ahead of time and storing it in a jar, it travels well. Add dill pickle chunks, bite-size cheese cubes, vegetable skewers, fresh fruit, chips, salsa, and double chocolate brownies. You’ll have the perfect portable picnic. Doesn’t everyone love finger foods?

GARLIC CLOVE LITTLE SMOKIES

Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup catsup

2 tablespoons soy sauce

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon roasted sesame seeds

14 ounces little smokies cocktail wieners

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl, combine brown sugar, honey, catsup, soy sauce, garlic, red pepper flakes, and roasted sesame seeds. Mix well. Add cocktail wieners. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Furikake Party Mix

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Furikake Party Mix! Popular in the Hawaiian Islands, furikake is a seasoning with leanings toward seaweed, sesame seeds, sea salt, and a pinch of sugar. It can be sprinkled on anything from popcorn to tuna. By taking a classic snack mix and adding a candied Japanese twist, you may leave the former far behind for awhile. To prove a point, I gave out jars of Furikake Party Mix to some friends of mine for taste-testing. After one bite, they eagerly devoured its contents within a couple days and then asked for more. Proof positive as far as I’m concerned.

FURIKAKE PARTY MIX

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup pure maple syrup

2 tablespoons organic soy sauce

6 cups Crispix cereal

5 cups gluten-free pretzel twists

2 cups honey roasted peanuts

2 cups wasabi peas

1/2 cup furikake seasoning

2 tablespoons red pepper flakes

Instructions:

Preheat oven to 225°. Line two baking sheets with parchment paper. Set aside. Melt the butter and sugar over medium-low heat, about 3 minutes. When the sugar is melted, remove pan from stove and add vegetable oil, pure maple syrup, and organic soy sauce. Mix well. Set aside. In a large bowl, combine Crispix cereal, gluten-free pretzel twists, honey roasted peanuts, and wasabi peas. Slowly pour the butter mixture over all; gently turning the ingredients to coat well. Sprinkle on the furikake seasoning and red pepper flakes. Toss again to mix things up equally. Divide the cereal mixture between the two baking sheets. Bake for one hour, turning every 15 minutes to keep from scorching. (It may be necessary to alternate the pans between upper and lower oven racks for even browning.) The cereal will begin to dry as it bakes. After one hour, allow the Furikake Party Mix to cool before storing in airtight jars or containers.

Nugget Sesame Chicken

What’s Cooking in Gail’s Kitchen? Eat More: Nugget Sesame Chicken! What do you get when you cross chicken nuggets with Chinese food? You get a shortcut for creating a Hump Day meal that satisfies even the pickiest eater. I mean, who doesn’t love chicken nuggets? The next time you drive-thru your neighborhood fast-food chain, order an extra portion of chicken nuggets to place in the freezer. Since they’re already precooked, when you’re ready to have them for dinner, let them thaw in the refrigerator. Then crisp them up in a 350° oven for 5-10 minutes before adding them to this incredible homemade sauce. It’s as simple as ABC. Life just got easier.

NUGGET SESAME CHICKEN

Ingredients:

20 pieces of chicken nuggets

1/4 cup low-sodium chicken broth

2 tablespoons hoisin sauce

1/4 cup apricot jam

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese chili paste

2 teaspoons sesame oil

1/4 cup honey

2 teaspoons corn starch

1/2 cup water

10 dried whole chilies

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 teaspoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a medium saucepan over low heat, combine chicken broth, hoisin sauce, apricot jam, soy sauce, rice vinegar, chili paste, sesame oil, and honey. Bring to a boil, stirring occasionally. Dissolve cornstarch into water. Stir until smooth. Gradually pour into saucepan, mixing well boil for 2 minutes until the sauce thickens. Add whole chilies and chicken nuggets. Toss to combine. Reduce heat to simmer to keep sauce warm with a thick glossy glaze. In a small skillet, sauté garlic cloves until fragrant, no longer than 1 minute. Add garlic and toasted sesame seeds to sauce. Garnish with green onion snips. Serve with rice. *

* Serving suggestion. Nugget Sesame Chicken partners well with Jasmine Rice Pilaf. Follow the link for the recipe.

https://snapshotsincursive.com/2016/07/14

Hummus Amongus

What’s Cooking in Gail’s Kitchen? Eat More: Hummus Amongus! If I told you this was a healthy alternative to chip dip, would you believe me? It’s true. The difference is hummus is made from chickpeas, also known as garbanzo beans. They are rich in protein and provide daily fiber. Their smooth texture feels buttery in the mouth leaving a slightly nut-like aftertaste. By adding lemon and spices, it’s the perfect partner for pita chips and fresh vegetables. Go ahead, indulge!

HUMMUS AMONGUS

Ingredients:

1 15-ounce can garbanzo beans, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 tablespoon pimento, diced

1 teaspoon lemon olive oil

Instructions:

Using a food processor, pulse garbanzo beans until smooth. Add tahini paste, olive oil, lemon juice, garlic, cumin powder, and salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with diced pimento. Serve with fresh crudités.

Zestful Ahi Poke

What’s Cooking in Gail’s Kitchen? The Next Step: Zestful Ahi Poke! Have you noticed all the rage about eating raw tuna? Whether it’s an appetizer or poke bowl, ahi seems to be the star attraction. If you’ve never tried it, perhaps it takes some getting used to. After all, the texture is totally different from cooked fish. When saturated in a spicy sesame soy marinade, I found it absolutely irresistible. Then served with crunchy wonton crisps, taro chips (my fav), or corn tortilla chips it evolves from a curiosity to a craving. Just so you know, premium ahi tuna steaks are now available in the freezer aisle for those, like me, who are landlocked part of the year.

ZESTFUL AHI POKE

Ingredients:

2 ahi tuna steaks, premium grade

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 cup green onion, chopped

Wonton Crisps, Taro Chips, or Corn Tortilla Chips

Instructions:

Pat ahi tuna steaks dry with a paper towel. Cut into 1/2” cubes. Transfer to a bowl. Add soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, and chopped green onions. Gently toss to coat. Cover and refrigerate one hour. Serve as an appetizer with choice of chips.

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.