Down a cobblestone alley, among palm treed archways and iron grillwork, you can hear the passionate Cuban rhythms playing overhead. The aromas of sweet plantains and garlic butter mojo sauce waft over tropical breezes. A dark-haired beauty, Gaby, served up fresh mint and iced lime juice concoctions for sipping in leisure as we wiled away the afternoon. At the copa…Copacabana, the hottest spot north of Havana!
What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!
QUIRKY QUESADILLA
Ingredients:
12-ounces shrimp; peeled, deveined, tail off
1 teaspoon Old Bay seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dill
1 tablespoon olive oil
2 chicken breasts; boneless, skinless, cubed
1/8 teaspoon seasoned salt
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons red onion, chopped
4-6 flour tortillas
4 tablespoons butter
1 cup Queso Fresco cheese
1 cup extra sharp cheddar cheese
1 green onion
Instructions:
Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside. Using the same skillet, add another tablespoon of olive oil. Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp. Mix gently. Sprinkle in the Queso Fresco cheese and cover. It will melt into the quesadilla filling to bond everything together. Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese. Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting. Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.
*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes.
What’s Cooking in Gail’s Kitchen? The Daily Special: Gourmet Shrimp Conchiglie Pasta! (Inspired by Other Bloggers)
Every once in awhile you have to pause and share the inspiration of fellow bloggers. Today is that day for me. My friend, Andrea, of http://oliveandpastel.wordpress.com/2015/06/24 posted a wonderful recipe for shrimp fettuccine recently. I used her recipe with the ingredients I had on hand in my pantry and created a different version of an old favorite. You can do the same with recipes you find on my blog. It’s really very simple, and the results are tastefully rewarding. Here’s my version.
GOURMET SHRIMP CONCHIGLIE PASTA
Conchiglie is an Italian word which translates to “seashells”, which describes the shape of this pasta. The gourmet part is the color wheel of flavors: spinach, tomato, squid ink, wheat.
Ingredients:
1 cup Conchiglie Gourmet Pasta
1 pound shrimp, cooked, peeled, and tail shells removed
2 tablespoons olive oil
1/2 teaspoon Chesapeake Bay Style Seasoning
1/4 teaspoon dill
1/2 cup mushrooms, sliced
1 jar Bertolli Parmesan Alfredo sauce
Instructions:
In a deep skillet over medium heat, add olive oil and sauté shrimp in seasoning and dill. Remove from pan and brown mushrooms in pan drippings. Do not let pan go dry. If you need moisture, add a tablespoon of lemon juice or lime juice. (Water can be substituted.) Return shrimp to the mushrooms. Add Alfredo sauce and gently stir. Simmer while the pasta is cooking. Meanwhile, cook Conchiglie according to package directions. Drain well and add to the sauce. Mix completely. Simmer 5 minutes longer and then serve. Garnish with shaved Parmesan cheese.
What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling season is in full swing and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!
FIRST-CLASS FAJITAS
Ingredients:
1-pound of shrimp
2 chicken breasts, boneless
1 pound of sirloin steak
Marinate each meat/shrimp in the following: (x3)
2 teaspoons olive oil
1/4 cup tequila
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
Sea salt to taste
1 Vidalia onion
1 green pepper
4 romaine leaves, gently torn
1 tomato, chopped
2 green onions, snipped
1/2 cup sour cream
1/2 cup salsa
1/2 cup sliced jalapeños
1/2 cup cheddar cheese
1 tablespoon fresh cilantro
4 flour tortillas
Instructions:
In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)
(Steak will take 4 minutes per side for medium-rare.)
(Shrimp will take 2 minutes per side.)
(Grill the vegetables until tender, about 10 minutes total.)
Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!
*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.
What’s Cooking in Gail’s Kitchen? A Second Helping of Jumbo Shrimp Cocktail! No matter how often my husband and I entertain, this choice reigns as Number One with our guests. It is so easy to prepare and the presentation awards it center stage. In addition, I place the appetizer on a pedestal serving stand for great eye appeal. For such a tiny food which carries an impressive response, it truly is an oxymoron.
JUMBO SHRIMP COCKTAIL
Ingredients:
1 pound Jumbo Shrimp, cooked and deveined with tail on
1/2 heart Romaine lettuce, shredded
1 12-ounce bottle Chili sauce
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sea salt
Dash of cracked pepper
Instructions:
Mix all the sauce ingredients. Blend well. Cover and refrigerate for one hour so flavors can intensify. Meanwhile, fill a chilled glass serving bowl with shredded hearts of romaine. Be sure to leave room for a smaller dish of cocktail sauce to rest in the center of the serving bowl. Rinse the shrimp and pat dry with paper towels. Arrange the shrimp around the rim of the bowl to form an attractive fan. Return bowl to the refrigerator to remain chilled until guests arrive. Serve with wooden picks or olive skewers for dipping shrimp into sauce. The romaine is an excellent accent for nibbling.
What’s Cooking in Gail’s Kitchen? Xia, Gan Shao which translates to Sweet and Sour Shrimp! I know I’m stretching the alphabet a bit thin with this one, but I am crazy about shrimp! I improvised a little, so I apologize in advance. Hopefully this will become one of your all time favorites.
Put shrimp in a baking dish, single layer. Mix remaining ingredients and pour over shrimp. Marinate 1 hour. Remove shrimp from marinade and place in a nonstick vegetable grilling basket. Discard marinade. Preheat outdoor grill for medium heat. Grill 2 minutes on each side, or until opaque. Do not over-cook! Serve with Asian Sesame dressing infused with Sriracha sauce.
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