Caesar Cilantro Steak Salad

What’s Cooking in Gail’s Kitchen? Clean Eating: Caesar Cilantro Steak Salad! Salads can be a good thing or a sinkhole of weight-gain. If you’ve ever gone through a salad bar, you know exactly what I’m talking about. When thinking of lettuce or greens, begin small, as in “fewer”. Otherwise, in the process of adding ingredients, suddenly what started out as a manageable portion can transform into an enormous bowl-of-plenty. Trust me, I know. Sometimes I get so carried away, my husband has to dump everything into a larger bowl just to toss the salad. And it really doesn’t do me any good to start fresh with the larger bowl because…well, I think you’ve got me figured out. Creature of habit.

CAESAR CILANTRO STEAK SALAD

Ingredients:

2 cups lettuce leaves, gently torn

1 Roma tomato, chopped

2 green onions, chopped

6 ounces grilled steak, cut into bite-sized pieces

2 tablespoons Caesar dressing, bottled

2 teaspoons parmesan cheese, grated

1/8 teaspoon oregano

1/8 teaspoon sea salt

Cilantro leaves, for garnish

Instructions:

Begin with two salad plates. Divide the lettuce between them. Arrange tomato chunks and chopped green onions over top. Warm the grilled steak in the microwave for 30 seconds on 50% power. Repeat, if necessary. Divide steak between the two salads. Drizzle with Caesar salad dressing. Sprinkle with parmesan cheese, oregano, and sea salt. Garnish with cilantro leaves.

New York Strip Steak

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: New York Strip Steak! The secret to a good steak, when grilling, is to crank up the heat. It took years to figure this out because grilling is different than baking. A steak likes to have the outside seared, or even charred, in order to keep those wonderful juices inside. The secret is to get the outside seared as soon as possible. When I asked my husband how high the gas grill was set, he replied, “All the way up!” Next, take your cell phone because you’re going to need a timer. For me, the soft pink center of a medium-rare steak is perfection. Obviously, if you prefer it more well done, you add extra time. Ready? Grilling season is upon us.

NEW YORK STRIP STEAK

Ingredients:

1-inch thick New York strip steaks,(for two)

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 tablespoon butter, per steak

Instructions:

Remove steak(s) from the refrigerator 20 minutes before grilling. Season both sides with sea salt and black pepper. Preheat gas grill to highest setting. When you hold your hand over the grill, you have to pull it back immediately. Place steaks directly on grill for 4 minutes. Close the lid. Flip and sear the remaining side for another 3 minutes, with lid closed. Remove from heat and allow steaks to “rest” on a platter for 5 minutes. Add a pat of butter at this time. Serve steak immediately.

Duke’s Kauai in Lihue, Kauai

Dining Outside the Home: Duke’s Kauai in Lihue, Kauai! An open-air view of the deep blue Pacific Ocean may leave you wondering what tasty sea creatures lie beneath the surface. One glance around the dining room may answer that thought. The chefs at Duke’s Kauai respect the Hawaiian tradition of local fishermen. Their catch-of-the-day is determined by the season. It could be Ahi with its steak-like texture seared and crusted in furikake seasoning. Or it may be Ono with its juicy and mild flavor grilled in a spicy sesame-ginger glaze. Other island favorites are always an option. Add vegetables, fruit, and bread selections from their famous salad bar to complete the entree. When it’s all said and done, no one walks away hungry from Duke’s Kauai.

Joe’s Seafood, Prime Steak, and Stone Crab in Las Vegas, Nevada

Dining Outside the Home: Joe’s Seafood, Prime Steak, and Stone Crab in Las Vegas, Nevada! Not every restaurant can boast of serving Chilean Sea Bass with class, finesse, and quiet elegance. Joe’s Seafood can, yet they do it without exaggeration. After all, the wide selection of fresh seafood is flown in daily. When the porcelain plate is set before you on a linen tablecloth, without a doubt the chef’s creation of chilean sea bass with miso glaze, bok choy, and shiitake mushroom will color your world. The impeccable service is simply icing on the cake.

Frank’s Gourmet Grill in Mystic, Connecticut

Dining Outside the Home: Frank’s Gourmet Grill in Mystic, Connecticut! There’s something nostalgic about entering a dining room to see couples chatting over half-filled martini glasses. The words “style” and “grace” come to mind. People don’t seem to be in a hurry at Frank’s Gourmet Grill. Appetizers are appreciated. Soups are savored. Although seafood is always popular, it’s not unusual to see a spoon swirling in a bath of Fettuccine Alfredo or a knife cutting into a Rib-Eye Steak smothered in teriyaki glaze. The menu definitely deserves more than one visit. Passion and satisfaction are visibly perceived, understood, and remembered.

Old Town Tavern and Beer Garden in Key West, Florida

Dining Outside the Home: Old Town Tavern & Beer Garden in Key West, Florida! When the heat becomes stifling on a humid island day, duck inside the threshold for cooling shade of Old Town Tavern. This is real southern hospitality. Crafted cocktails and other nice drinks invite relaxation and conversation. Mixed greens and hearty portions encourage shared plates, if you’re into that sort of thing. The friendly staff makes this location a stopping point on a busy street. Drop in and stay awhile.

Surf ‘n Turf Lettuce Cups

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!

SURF ‘N TURF LETTUCE CUPS

Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves

For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce

Fresh Cilantro, chopped

Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing.

Philly Cheesesteak Bolillo

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?

PHILLY CHEESESTEAK BOLILLO

Ingredients:

1 pound roast sirloin, cooked and shredded

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.

Paniolo Santa Marie-Style BBQ in Kapaa, Kauai

Dining Outside the Home: Paniolo Santa Maria-Style BBQ in Kapaa, Kauai. In the heart of Old Kapaa Town, you can get food hot of the grill on the outdoor patio while listening to lively island music. Meet up with family or make new friends across the picnic table. Paniolo’s signature style reflects cooking meat that has been properly seasoned over an open fire. There is an art to moving the grill up or down to control the temperature. The results will amaze you. Plates are served with chili-bean rice, tossed green salad, and grilled French bread slathered in butter. Follow your nose to the woodsmoke aromas of barbecue pork, tri-tip steak, fresh fish, and tender chicken. It’s a toe-tapping happy place to eat.