What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Hoosier Hot Dish! When I moved to Indiana over 30 years ago, it didn’t take me long to hear the term “Hoosier”. I knew it was a nickname for the State’s residents. But, honestly, I wondered how it originated. I had no idea it came into popularity over 200 years ago. The story that was told to me went something like this. Along the Ohio River, in the hills of southern Indiana, settlers lived and worked around the riverfront. As boatmen passed by on barges taking corn to New Orleans, the countrymen would call out, “Who’s Yere?” to assure they were friend, not foe. It happened so often, in time those workers became known as people of the “Hooshier” State. My experience in hearing about this one-pot meal for the first time was just as funny. A coworker said she was making Hoosier Hot Dish for supper. When I asked her for the recipe, she laughed and told me there wasn’t one. She said you just throw everything in a pot on the stove and eat it when it’s done. I narrowed it down a little bit more for you. Go figure.
HOOSIER HOT DISH
1/2 yellow onion, thinly sliced
1 tablespoon olive oil
1/4 teaspoon seasoned salt
1/8 teaspoon garlic and herb seasoning
15-ounce can cut green beans, with liquid
1 pound potatoes, quartered, skin on
1 pound smoked sausage, cut into 1/2” chunks
Warm olive oil on medium-low setting in the bottom of a stock pot. Add sliced onions, seasoned salt, garlic and herbed seasoning. Sauté 20 minutes until onions are a light brown. Add green beans with liquid, quartered potatoes, and smoked sausage chunks. Cover and Cook 30-40 minutes over medium heat or until potatoes are fork tender. Hot Dish will thicken. Add 1/2 cup water, if necessary, to keep things from boiling dry or scorching. Serve with cornbread.
What’s Cooking in Gail’s Kitchen? The Food Whisperer: Wrapped-in-Bacon Roast Turkey! Bacon-lovers unite. With the holidays looming on the horizon, this main dish is perfect for those who turn their nose up at Mr. Turkey. By wrapping applewood smoked bacon around the outside of the bird, the inside meat stays moist and a little bit salty while the outside gets crispy. No basting required. I was able to weave the bacon strips on a sheet of waxed paper therefore making it easier to cover the turkey breast. It sounds weird, but rub a little butter on the turkey skin first. It actually helps the bacon stay in place. As it bakes, the house begins to smell amazing. You know you want it.
WRAPPED-IN-BACON ROAST TURKEY
7-8 pound turkey breast, thawed
1 pound thick-cut applewood smoked bacon, sliced
1 yellow onion, quartered
Butter for rubbing
Rosemary sprigs for garnish
Preheat oven to 350°. Place turkey breast, breast-side up, in a shallow roasting pan. Tuck the onions quarters in the cavity of the breast. Brush turkey with butter. Add one cup water to the bottom of the pan. This keeps the bacon from shrinking while creating steam for a crispier skin. Place the woven bacon onto the turkey breast by flipping the waxed paper over it. Peel back and tuck the bacon edges around the breast to cover it evenly. The butter will help move it into place. Bake 3-3 1/2 hours. If the bacon becomes too golden-brown before the turkey is fully cooked, cover it with a loose tent of aluminum foil. Turkey is done when a meat thermometer registers at least 165° in the deepest part of the breast. Remove from oven and allow the cooked breast to stand 20-30 minutes. This allows the juices to settle and makes carving easier. To keep the bacon intact, cut through the bacon first before carving the breast beneath. Transfer to a platter with onions and rosemary sprigs.
What’s Cooking in Gail’s Kitchen? The Food Whisperer: Havarti Habanero Handful! You’re probably thinking, “Not another grilled cheese sandwich!” Anyone who knows me understands I can’t leave well enough alone. So…when I came across this “heated” rich, semi-soft version of havarti cheese, I knew I had to have it. Habaneros, as you may recall, are like dynamite in your mouth. The cheese itself is creamy and mild which makes it a perfect match for the testy habanero pepper, or orange lantern as some people call them. When layered with cherrywood smoked ham and grilled artisan bread, the end result is nothing short of Fire and Ice. Are you up for the challenge?
HAVARTI HABANERO HANDFUL
4 thick slices of artisan bread
3 tablespoons butter
8 ounces cherrywood smoked ham, deli sliced
4 ounces havarti habanero cheese, sliced
Preheat an iron skillet over medium low heat. Butter one side of each slice of bread. Place two slices in skillet, buttered side down. Divide cherrywood smoked ham between them. Replace tops, buttered side up. Heat sandwiches until bread is lightly browned, then carefully flip over. Layer havarti habanero cheese over toasted tops of sandwiches. Reduce heat to low setting. Place a glass lid over the pan so the cheese will melt as the bottoms turn golden brown, approximately 2-3 minutes. Serve immediately.
What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.
KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD
4-6 slices Knäckebröd sourdough crispbread
8 ounces Neufchâtel cheese, softened
1 tablespoon Italian herb seasoning mix
2 mini seedless cucumbers, sliced
4 ounces Wild Alaskan applewood smoked salmon
Sprig of dill weed
Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.
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.