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Ginger Glazed Baked Tilapia

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Ginger Glazed Baked Tilapia! Do you bypass those brownish stems in the produce department that resemble tree roots? Think twice about ignoring them. Ginger is a plant-based spice that produces an energized aroma. It adds a wonderful zing to bakery items, carbonated beverages, and today’s feature, tilapia fish. Embrace the flavor without regrets. 

GINGER GLAZED BAKED TILAPIA

Ingredients:

2 tilapia fish filets

1/3 cup orange juice

3 tablespoons soy sauce

2 tablespoons olive oil

1 teaspoon ground ginger

1 teaspoon brown sugar

Instructions:

Season tilapia filets with sea salt and black pepper. Place in a shallow baking dish. In a small bowl, whisk together orange juice, soy sauce, olive oil, ginger, and brown sugar. Pour over tilapia. Cover; marinate in refrigerator for 20 minutes. Preheat oven to 400°.  Place baking dish in oven. Bake fish for 13-15 minutes, or until fish flakes easily with a fork. 

Aubergine Ginger Slices

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Aubergine Ginger Slices! When you’re looking for a meatless meal, think eggplant, or aubergine. The flesh, when cooked, magically transforms into a buttery soft, custard-like consistency that practically melts in your mouth. How to choose a ripe aubergine? Simply press your finger on the skin. Once released, the indentation will bounce back. 

AUBERGINE GINGER SLICES

Ingredients:

1 aubergine, skin on; sliced into 1/2” discs

1/4-1/3 cup cornmeal

3 garlic cloves, minced

1 inch fresh ginger, minced

2 green onions, finely sliced

1 tablespoon sugar

4 tablespoons soy sauce

Cilantro, for garnish

Instructions:

Coat each aubergine disc in cornmeal; set aside. Warm vegetable oil on medium heat in an iron skillet. Fry each coated aubergine in the iron skillet for 5 minutes, without crowding. Flip and repeat discs for a golden brown color. Remove and set aside. Rinse the iron skillet and return to the heat. Add a drizzle of vegetable oil. Add minced garlic, minced ginger, finely sliced green onions, sugar, and soy sauce. Stir occasionally. Simmer for 5 minutes, or until sauce thickens. Transfer the fried aubergines to the sauce; simmer 5 minutes longer, flipping halfway through to absorb the sauce. Remove the aubergines. Serve with steamed rice. Drizzle remaining sauce over all. 

Loaded Lettuce Cups

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Loaded Lettuce Cups! Eating with your fingers is so much fun!  Here’s an idea for supper that is not only kid-friendly, but has an Asian flair that adults adore. By toasting the rice and noodles in butter, it gives the food a nice crunchy taste complimented by sesame and soybean undertones. Add chicken and water chestnuts for a healthy meal. The mere fact that it’s all wrapped up in the soft, buttery Boston lettuce leaves make it an all-star hit! 

LOADED LETTUCE CUPS 

Ingredients:

1/4 cup butter

1 cup instant white rice

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Boston lettuce leaves

Instructions:

Melt butter in a deep skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well and serve in Boston lettuce cups. 

Ahi Tuna Seared

What’s Cooking in Gail’s Kitchen? A Cut Above: Ahi Tuna Seared! As many of you know, ahi should be eaten completely raw or seared on high heat to just barely rare in the center. That means asking for sashimi grade tuna to begin with at the fish market, where it is processed to be eaten exactly those two ways. If it is prepackaged in the seafood deli, and is not marked sushi grade, plan to cook it completely through. Otherwise you could have a reaction that is rather unpleasant. The mild flavor should not smell strong or fishy either. Check your sources before buying. 

AHI TUNA SEARED

Ingredients: 

2 1/2 tablespoons lime juice

4 tablespoons sesame oil

1 tablespoon black pepper

4 tablespoons soy sauce

2 tablespoons ginger root, julienned 

2 6-ounce ahi tuna steaks

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds

Instructions: 

In a shallow dish, combine lime juice, sesame oil, black pepper, soy sauce, and julienned ginger. Mix well. Place the ahi tuna in the marinade, making sure they are fully coated in sauce. Cover; marinate the ahi steaks for 30 minutes in the refrigerator. On a sheet of waxed paper, combine white and black sesame seeds. Press both sides of the tuna steaks into the sesame seed mixture. Transfer the ahi tuna steaks to a well-oiled iron skillet that has been preheated on the stovetop over medium-high heat. Cook 60 seconds per side. Remove the tuna from the pan. Tent with aluminum foil to allow them to rest for 3 minutes. Then, using a sharp knife, slice the tuna against the grain into thin, even slices. Serve immediately. 

Yakitori Chicken Skewers

What’s Cooking in Gail’s Kitchen? Home Cooking: Yakitori Chicken Skewers! Our dinner was supposed to be grilled outdoors. Thank goodness when the weather doesn’t cooperate, meat and vegetables can be broiled indoors with very tasteful  results. The international marinade lends itself to an enhanced blend of aromatic soy, olive oil, and pungent ginger which is pleasing to the palate. The Japanese-style dish is a light and healthy alternative when mixed with fruit and vegetables. 

YAKITORI CHICKEN SKEWERS

Ingredients:

2-3 chicken breasts, boneless, skinless, and cut into small sections

1/3 cup brown sugar

1/2 cup soy sauce

1/2 cup sake or vermouth

1 tablespoon rice vinegar

1/2 teaspoon fresh ginger, shaved

1 garlic clove, minced

6″ skewers

1/2 cup pineapple chunks

1/2 cup green pepper strips

Instructions:

Place chicken in a dish. Combine sugar, soy sauce, sake, vinegar, ginger, and garlic. Mix well to combine. Pour over chicken pieces and marinate in the refrigerator for one hour. Thread chicken, pineapple, and green pepper alternating on skewers. Preheat oven broiler on high setting. Place skewers on a foil-lined baking sheet. Broil 5 minutes; turn and broil an additional 5 minutes on the other side. Cook until chicken is fully cooked. Remove from oven being careful of hot juices. 

Bacon Bites

What’s Cooking in Gail’s Kitchen? Home Cooking: Bacon Bites! Get ready for a smokey, salty, crunchy all-time favorite appetizer. As the bacon sizzles in the skillet, your will-power needs to shift into high gear to restrain you from taste-testing before it’s finished. Trust me, this is worth the wait. 

BACON BITES

Ingredients:

9 slices of bacon

1/2 pound chicken chunks, pre-cooked

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

1 8-ounce can water chestnuts, drained and sliced

Instructions:

Preheat oven to 450°. Partially cook bacon; drain on paper towels. Combine chicken, soy sauce, sugar, ginger, and water chestnuts. Marinate for 20 minutes. Drain. Wrap one piece of chicken and two water chestnuts in 1/3 slice of bacon. Secure with a wooden toothpick. Place on a baking sheet and bake in the oven 10-12 minutes or until the bacon is crisp. 

Rumaki Shrimp Bites

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Rumaki Shrimp Bites! Have you ever gone to a restaurant and ordered a cooked shrimp menu item and then discovered at first bite the “crunch” was from the tail shell not being removed? I get it that leaving the tail on makes for an impressive presentation, but seriously, do I really need to get my hands dirty before I dig in? Oh, I’ve learned to maneuver my fork and knife to get the job done; it’s just that I don’t want to do it. My sweetheart of a husband often tackles the task for me so I don’t end up leaving a stain on my outfit. Yes, that’s happened as well. As you’re thinking…..”what a Miss Priss”, I want you to know that I KNOW shrimp tails are nutritionally edible. Unfortunately I was raised they were basically there to hold onto shrimp cocktail or fried shrimp. Raise your pinky in the air and agree with me. 

RUMAKI SHRIMP BITES

Ingredients:

9 slices bacon, halved

18 medium frozen shrimp, thawed

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

8-ounces sliced water chestnuts, drained

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Partially cook bacon; drain on paper towels. Set aside. Rinse shrimp thoroughly; pat dry. Remove tails and discard. Set aside. In a bowl, combine soy sauce, sugar, ground ginger, and water chestnuts. Marinate for 20 minutes. Drain excess liquid. Wrap one shrimp and two water chestnuts in a 1/2 slice bacon. Secure with a toothpick. Place on prepared baking sheet. Repeat until remaining ingredients have been used. Bake 10-12 minutes, or until bacon is crisp. Serve with dipping sauce of choice. 

Sesame Crusted Ahi

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Sesame Crusted Ahi! Even if you prefer a t-bone steak well done, remember that ahi tuna is different from beef. For one reason, ahi tuna can get as tough as shoe leather and as dry as dust when it is overcooked. Pink does not mean raw. Fresh tuna is dark red in color. That’s raw. For those who are trying to maintain a low-fat diet, reduce cholesterol, and strive for good heart health, ahi tuna is nice and lean. The taste is delicious and seems to be rising in popularity. 

SESAME CRUSTED AHI

Ingredients:

3 tablespoons toasted sesame seeds, black and white

1 teaspoon fried garlic

1 teaspoon kosher salt

1 teaspoon black pepper 

1 teaspoon sugar

1 teaspoon dried Italian seasoning blend

12-ounce ahi tuna steak, sushi grade

1 tablespoon soy sauce

2 tablespoons vegetable oil

Instructions:

In a small shallow dish, combine toasted sesame seeds, fried garlic, kosher salt, black pepper, sugar, and dried Italian seasoning blend. Mix well. Pat dry the ahi steak. Coat both sides and the ends with soy sauce. Generously cover both sides of the ahi steak with the sesame seed coating. Press down onto the flesh to adhere spices to the fish. First of all, in order to get a nice golden sear, heat a cast iron skillet over medium high heat until the pan is very, very hot. Add the oil to coat the pan. Carefully place the ahi tuna into the skillet, pressing it into the pan with a metal spatula. Sear for 60 seconds, or until golden brown. Carefully flip. Sear for another 60-90 seconds until golden. Use a tongs to hold it upright to sear the sides, if preferred. Place the seared ahi steak onto a cutting board. Using a very sharp knife, slice thinly and serve. The middle should have a very nice pink color. Enjoy! 

Udon Noodles With Shrimp

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Udon Noodles with Shrimp! Everyone goes crazy over noodles. Udon noodles, made popular by the Japanese culture, offer the chewy thick texture associated with comfort food. Basically made from flour, salt, and water, they can take on the flavor of whatever ingredient you add to it. Being a shrimp-lover and mushroom fanatic, the choices here were not even up for debate. My kitchen, my choice. But I can tell you this, the sauce alone is slurp-worthy. 

UDON NOODLES WITH SHRIMP

Ingredients:

7-ounce package udon noodles 

4 tablespoons olive oil, divided

1/3 cup mushrooms, sliced

1/4 cup yellow onion, chopped

8-10 large shrimp, precooked and tails removed

1/8 teaspoon garlic powder 

1/2 teaspoon seasoned salt 

1/4 teaspoon red pepper flakes 

1/2 cup baby spinach leaves

1 green onion, chopped for garnish

Ingredients for the Sauce:

2 tablespoons oyster sauce 

1 tablespoon dark soy sauce

1 tablespoon rice vinegar 

1 tablespoon brown sugar

1 tablespoon toasted sesame oil 

Instructions:

Make the sauce first by combining oyster sauce, dark soy sauce, rice vinegar, brown sugar, and toasted sesame oil. Whisk until smooth. Set aside. Boil the udon noodles, according to package directions. Drain and rinse in cold water. Drizzle with 1 tablespoon olive oil and set aside. Warm one tablespoon olive oil in a skillet. Increase heat to medium-high setting. Add sliced mushrooms. Stir 2-3 minutes until cooked. Add chopped yellow onions and cook 2-3 minutes longer, or until soft. Transfer vegetables to a platter. In the same skillet, add remaining 2 tablespoons olive oil. Add large shrimp. Sprinkle with garlic powder, seasoned salt, and red pepper flakes. Sauté both sides of the shrimp. Add the udon noodles to the skillet to heat through. Pour the sauce over the shrimp and noodles. Stir. Add mushrooms and onions; gently toss. Turn off heat. Fold in the baby spinach leaves; allow them to slightly wilt. Scoop noodle mixture into individual bowls. Garnish with green onion pieces. Serve immediately.