What’s Cooking in Gail’s Kitchen? The Color of Food: Baby Corn Split Pea Soup! For a taste of the country, chocked full of wholesome ingredients and tender smoked ham, look no further. Step off the beaten path of ordinary chicken noodle soup for a bowl of flavorful homemade goodness. Pay attention to the subtle smoky aftertaste of cottage ham that lingers on the tongue. Perhaps the blissfully sweet golden harvest of roasted baby corn meets your satisfaction. Either way, the blend of savory split peas infused among them will leave you asking for a smidgen more.
BABY CORN SPLIT PEA SOUP
1 3/4 cups dry split green peas and lentils, rinsed
2 cups vegetable broth
5 cups water
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1 teaspoon sea salt
1 yellow onion, chopped
2 cups smoked ham, shredded
7-ounce jar baby corn, whole
In a slow cooker, combine split peas and lentils, vegetable broth, water, garlic powder, black pepper, celery seed, and sea salt. Mix together. Add chopped onion and shredded ham. Cover and cook on HIGH for four hours, stirring occasionally to prevent scorching. Adjust with more water if soup becomes too thick. Meanwhile, drain baby corn. Pat dry. Take an iron skillet; spray it with nonstick oil. Heat on high temperature. Add baby corn. Gently turn corn as it browns so all sides are evenly roasted. Cut into pieces or leave whole. Add to soup. Lower crockpot setting to LOW. Cook two hours longer. Ladle into bowls. Garnish with cilantro. Serve warm.
What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Zen Himalayan Plate! Go above ordinary ingredients and transform your palate with a meal on the Himalayan salt plate. Foods pick up a delicate saltiness that transcends the flavor and leaves behind monotony. By creating bite-size pieces of fish, shellfish, and cucumber sushi, nourishment balances out the inner peace from within. Good for health-crazed affenciados as well as those soul-searching for expression.
ZEN HIMALAYAN PLATE
3.75-ounce tin Wild Caught Sardines, in olive oil
1 lemon, sliced and quartered
3.75-ounce tin smoked oysters
Fresh lemon thyme
7-ounces prepared crab dip
4 mini cucumbers, seedless
Arrange sardines on a Himalayan salt plate. Drizzle with olive oil from the tin. Place lemon wedges on fish and garnish with fresh lemon thyme. Smoked oysters may be served in individual sea shells. Drizzle with sauce from the tin. Oysters may also be served on a cracker. To assemble the cucumber sushi, slice mini cucumbers into thick rolls. To remove the inside portion of each disc, place the cucumber on a cutting board, use a sharp knife, and rotate the cuke until the center is cut out. Make sure the walls remain. Discard fleshy pulp. Place the cucumber “rings” on the Himalayan salt plate. Spoon prepared crabmeat dip into each ring. Press gently to fill the sushi roll. Garnish with dill.
What’s Cooking in Gail’s Kitchen? Elevated Edibles: Upgraded Lunch Break! For those original gamers from the 1980’s, today’s snapshot may detect a slight resemblance to a popular video game character known as Pac-Man. I assure you, that was not my intention. My kids played that harmless game all the time, staring at a screen that literally ate its way to a high score. Then again, I seem to remember them requesting pizza delivery more often as a result of it. At least nowadays I can choose a healthier alternative with multigrain baked crackers that have wheat, corn, and oats. Plus it won’t cost me a roll of quarters.
UPGRADED LUNCH BREAK
6 multigrain baked crackers
3 slices cherrywood smoked ham, deli-style
1 golden delicious apple, sliced in wedges
Fresh chives, for garnish
Arrange multigrain crackers on a platter. Cut each slice of ham in half. Form into an accordion shape to create “wells”. Secure one end with two strands of fresh chives. Tie securely. Place the ham onto a multigrain cracker, fanning out the hills and valleys. Insert apple wedges where possible, allowing them to stand upright. Repeat with remaining ingredients.
Dining Outside the Home: Paniolo Santa Maria-Style BBQ in Kapaa, Kauai! Everyone loves a barbecue whether it’s the blaze of fire or the smell of the wood. Perhaps it’s the fiery outdoor cooking. Either way, the smoky taste is amazing. The owners and staff of Paniolo understand that attraction for personal enjoyment. Eating at picnic tables adds to the allure. Top it off with live entertainment and you’ve got a reason to gather together. People want to savor and enjoy food. Look no further than Paniolo Santa Maria-Style BBQ. Check out their menu online. Many items are served with homemade chili, fresh garden salad, and grilled garlic bread.
What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Smoked Turkey Thyme Salad! One of my offseason luxuries is baking a turkey during the summer months. Think about it. There’s less holiday stress, plenty of time, and loads of leftover ideas. Think it’s way too much meat for the two of you? No worries. Divide the cooked turkey into gallon-size freezer bags to use as timesaving options later on. Turkey makes a refreshing substitute for most chicken or pork recipes by simply adding different herbs and spices. I’ve served turkey carnitas with chunky salsa for a Mexican fiesta, shredded turkey and hash browns with eggs for a weekend breakfast, and added garden vegetables for a farm table midday Cobb salad. Today though, in lieu of chicken salad, turkey is the star attraction for a summertime picnic.
SMOKED TURKEY THYME SALAD
2 cups cooked turkey, shredded
1/4 teaspoon liquid smoke
1/2 cup mayonnaise
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup celery, chopped
1/3 cup sweet pickle relish
1 hard-boiled egg, chopped
2 teaspoons fresh thyme, minced
In a large bowl, combine shredded turkey, liquid smoke, mayonnaise, sea salt, black pepper, chopped celery, and sweet pickle relish. Mix well. Gently fold in chopped hard-boiled egg and minced thyme leaves. Serve over a bed of alfalfa sprouts, or mixed greens, with seasonal fruit.
What’s Cooking in Gail’s Kitchen? All the Buzz: Pig Candy Bacon! If you ever needed a reason to eat candy for breakfast, permission granted. This marriage of brown sugar, spices, and hickory smoked bacon is the best idea since sliced bread! You’ll want to choose thick bacon to hold all the seasonings. Line a pan with foil despite the fact a rack is used; it just makes clean up that much faster. If you don’t….well, let’s just say the other people in your house won’t be waiting around for you. Once the glazed sweetmeat is taken out of the oven, all bets are off. The line forms here.
PIG CANDY BACON
1/2 cup brown sugar
1/4 teaspoon black pepper
1 teaspoon wasabi powder
1/4 teaspoon cayenne pepper
2 teaspoons chili powder
8-10 slices bacon, thick cut
Preheat oven to 350°. Mix brown sugar, black pepper, wasabi powder, cayenne pepper, and chili powder in a deep baking dish. Add bacon, one strip at a time; toss to coat well. Line a baking sheet with foil for easy clean up. Place a wire rack on pan. Lay bacon strips on rack in a single layer without overlapping. Place baking sheet one setting below top rack in oven. Bake 30-45 minutes, or until crisp. There is no need to turn the bacon. Carefully remove pan from oven. Let caramelized bacon cool slightly before transferring with a tongs to parchment paper.* Serve as a breakfast companion, appetizer, or snack.
* The second time I made Pig Candy, I pierced them with bamboo skewers after they were baked and they were spot on!
What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Black Pepper Bacon! Bacon, bacon, bacon. Did someone mention Bacon? Nothing smells more amazing than the aroma of hickory-smoked maple bacon lightly wafting through the home. It has been known to make robust men weak in the knees and healthy women light-headed. By adding the spicy jolt of black pepper, it kicks the fragrance up a notch and awakens the taste buds.
BLACK PEPPER BACON
1 pound hickory-smoked maple bacon, thick cut
1 teaspoon black pepper
Preheat oven to 350°. Place bacon strips on a baking sheet lined with a wire rack. Sprinkle black pepper over all. Bake 40-45 minutes or until crisp. Carefully remove pan from oven, being careful not to spill the hot liquid. Drain bacon on paper towels. Serve warm.
What’s Cooking in Gail’s Kitchen? The Chow Down: Dill Pickle Bacon Spears! If you’ve ever drooled over the thought of a dill pickle appetizer, be prepared to reward yourself with this amazing recipe you can make at home. For the perfect zing of flavor, choose zesty garlic dill pickle spears. I recommend visiting the butcher department at your favorite grocers to buy a pound of thick sliced hickory-smoked bacon. You only need a half a pound for these appetizers, but trust me, you’ll finish it later on. Not only is the flavor unsurpassed, but the mere texture of thick bacon combined with the garlic pickles is highly addictive. Go ahead, slather them in creamy buttermilk ranch dressing for an unbeatable combination. You’re Welcome!
DILL PICKLE BACON SPEARS
12 dill pickle spears, zesty garlic
6 slices thick bacon, cut in half lengthwise
1/3 cup buttermilk ranch dressing
Chives for garnish
Preheat oven to 350°. Arrange the 12 bacon strips on a wire rack that is placed on a foiled-lined baking sheet. Bake 25 minutes. Remove from oven and cool until easy to handle. Wrap each dill pickle spear with one strip of bacon, seam side down. Secure with 1-2 toothpicks. Return dill pickles to wire rack and bake 25-30 minutes longer until bacon is crisp. Remove from oven and arrange on a platter. Pour buttermilk ranch dressing into a dip bowl. Garnish with fresh chives. Serve warm.