vinegar

Herbs Over Burrata

What’s Cooking in Gail’s Kitchen? A Cut Above: Herbs Over Burrata! A fresh mozzarella ball and a fresh burrata ball may appear to be the same thing, but actually they are quite different, kind of. Burrata has an outer skin of mozzarella, but the secret lies in the inner pouch filled with fresh cheese curds and cream. This makes it more flavorful, rich-tasting, and buttery. By adding chopped herbs and seasoning, burrata transforms into an elegant appetizer that will impress even the fussiest palate. Don’t believe me? What have you got to lose? Worst case scenario, you get it all to yourself. 

HERBS OVER BURRATA 

Ingredients:

2 small burrata balls, room temperature 

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh chives, chopped

1 teaspoon toasted sesame seeds

1/4 teaspoon red pepper flakes

2 tablespoons olive oil

1 teaspoon champagne vinegar

1 package garlic bagel chips 

Instructions:

Place the burrata balls in a shallow dish. Combine chopped parsley, chopped basil, chopped chives, sesame seeds, and cayenne pepper in a bowl. Mix well. Add olive oil and champagne vinegar. Stir until thoroughly mixed. Make a cut across the tops of the burrata to release the luscious center inside. Spoon the herb mixture over the top and dredge eat bite onto garlic bagel chips. 

Kalua Pork Roast

What’s Cooking in Gail’s Kitchen? Simple Sensations: Kalua Pork Roast!  This special blend of herbs is a tribute to warm, tropical summer nights. The term, “Kalua”, is Hawaiian for slow cooked. I have put this frozen roast in the oven and let flavors blend all day long for an exotic taste that will have your senses wondering if you’ve been transported to a private paradise. The extra meals provided are a bonus that will have others showering you with praise in the days following. 

KALUA PORK ROAST

Ingredients:

4 pound boneless pork butt roast

1 tablespoon Red Hawaiian Alaea Sea Salt*

1 teaspoon Mrs. Dash garlic and herb seasoning 

2 cups apple juice

2 cups apple cider vinegar 

1 tablespoon liquid smoke

1 bottle beer

Instructions:

Set oven to 275°. Place frozen pork roast in a covered roaster, fat side up. Pour apple juice and apple cider vinegar over roast. Next apply liquid smoke. Finish by sprinkling the Alaea sea salt and Mrs. Dash herb blend over the pork. Make sure the lid is on securely. You will begin to smell the heavenly aroma as it slowly cooks. Five hours later, check the roast, as the liquid will absorb. I discovered some roasters allow the liquid to evaporate a little sooner than I expected. I have found Le Creuset to be very reliable. If the roast needs more liquid, pour a bottle of beer over it. Keep it covered and slowly cook it at least another three hours. I have let it cook for ten hours total without a problem. It is so fork-tender you will be amazed. And the drippings can be used for gravy or barbecue sauce. 

*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)

Caprese Salad

What’s Cooking in Gail’s Kitchen?  Caprese Salad!  Here’s a refreshingly healthy salad alternative to the traditional Cobb Salad. This little number boasts an international flavor with an Italian influence.  Right now fresh tomatoes-on-the-vine are available at the market. Hand-pick them in any size cluster you desire.  All natural mozzarella makes all the difference, especially when surrounded by this season’s basil leaves. Pluck the basil from your window herb garden or go straight to the organic produce section of your favorite grocers.  As you dive in to this crispy salad, notice the colors of the flag of Italy.  Grazie, grazie molto!

CAPRESE SALAD

Ingredients:

4-6 Roma Tomatoes 

16 oz. Marinated Mozzarella*

24 Fresh Basil Leaves

2 T Red Onion, slivered

Herbed Extra-Virgin Olive Oil

Garlic Wine Vinegar 

Directions:

Cut the tomatoes into wedges.  Add the mozzarella cheese, onion, and basil. Gently toss with drizzled olive oil and vinegar to taste. 

***May Substitute Herbed Goat Cheese. Watch for this recipe in Letter G.

 

Winter Apple Salad

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Winter Apple Salad! You may already be aware that apples are a wonderful fruit to eat in the winter months. They can easily be stored in the refrigerator, as long as the apples are not overly ripe to begin with. If they are, they’ll only become more soft and mushy, which is a bad thing. Apples have been getting good health reviews for years. Think about it: They help keep you full thereby being popular for weight management. They can also improve brain health and protect the body from certain diseases. Plus, apples are pretty easy to digest. All good stuff, so enjoy an apple a day! 

WINTER APPLE SALAD

Ingredients for the Salad:

6 ounces mixed baby greens 

1/2 cup candied pecans

1/2 cup dried cranberries

2.5 ounces blue cheese, crumbled

1 gala apple, skin on, seeds removed, apple diced into chunks 

Ingredients for the Dressing:

4 tablespoons champagne vinegar 

4 tablespoons olive oil 

2 tablespoons acacia honey

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions:

On a platter, arrange mixed baby greens. Place the sugared pecans and dried cranberries throughout the greens. Divide the crumbled bleu cheese accordingly. Lastly, top everything off with the diced apple chunks. Set aside. In a small bowl, whisk together the champagne vinegar, olive oil, acacia honey, sea salt, and black pepper. Mix well to blend. Drizzle over salad or serve on the side. Enjoy!

Oregano Garlic Salad Dressing

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Oregano Garlic Salad Dressing! If oregano and garlic were dance partners, they’d begin as a hip-hop two-step and quickly advance to the Argentine tango. Simmer lightly, highlighted with food and drink, for romance later on. Besides pairing well with the taste buds, they provide extraordinary health benefits to boost the body’s immune system. Some people even say this combo increases their energy level and metabolism. I know both spices take first place in my spice cabinet. Perhaps you agree. 

OREGANO GARLIC SALAD DRESSING

Ingredients:

1/2 cup olive oil

2 tablespoons lemon juice

1-2 tablespoons white wine vinegar

1-2 tablespoons Worcestershire sauce 

3 cloves garlic, minced

1 teaspoon dried oregano 

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Quickly whisk together lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, dried oregano, sea salt, and cracked black pepper. Slowly drizzle the olive oil into the mixture. Whisk together until the oil and vinegar are completely blended. After about two minutes, the dressing should appear to be uniform in texture. 

Xinjiang Tiger Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Xinjiang Tiger Salad! As suggested by its name, this dish challenges you to imagine the stripes of a tiger when arranging it on a salad plate. Not only that, its intensity can surprise you like the whip of a tail when the heat of the chili pepper attacks the palate. I find chewing on cilantro tames that fiery beast. Now the question remains. Are you brave enough to try it?!?

XINJIANG TIGER SALAD

Ingredients:

2 Roma tomatoes, sliced

1 red onion, sliced thin

3 green chilies, sliced

1 handful cilantro, leaves

2 teaspoons balsamic vinegar

1 pinch sugar

1/4 teaspoon sea salt

Instructions:

Arrange tomato slices and red onion slices on a salad plate. Too with green chilies. Place cilantro leaves onto plate. Combine balsamic vinegar, sugar, and sea salt. Mix well. Pour into a condiment cup. Drizzle over vegetables, gently toss, and serve. 

Strawberry Basil Spread

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Strawberry Basil Spread! Is it a dessert….or an appetizer?!?!  Strawberries are such a versatile fruit. They may often be added to a garden salad featured on restaurant menus or as a topping on waffles, pancakes, and ice cream. Everyone seems to find favor in their sweet and tangy flavor. After all, strawberries are candy-like, naturally juicy, and sometimes creamy…..especially when slathered onto a cracker topped with Neufchâtel cheese. You seriously cannot go wrong with this tantalizing recipe. Plus, it looks good enough to eat. Wouldn’t you agree?

STRAWBERRY BASIL SPREAD

Ingredients:

1 1/2 cups frozen strawberries 

2 tablespoons sugar

1 tablespoon balsamic vinegar

8-ounce block Neufchâtel cheese

1/4 cup fresh basil, thinly sliced

Fresh strawberries, for garnish

Instructions:

Place the frozen strawberries, sugar, and balsamic vinegar in a mixing bowl. Allow the strawberries to thaw for 30 minutes. Mash the ingredients together using a fork. Leave small chunks for texture. Place the block of Neufchâtel cheese on a serving platter. Slowly spoon the strawberry sauce over the block of cheese. Chop fresh strawberries; arrange over top and around sides where the sauce has spilled over. Sprinkle with thinly sliced basil leaves. Serve with sea salt pita crackers. 

Radish Dinner Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Radish Dinner Salad! Baby lettuces and greens not only add color to a dinner salad, they also add crunchiness, vitamins, and variety. That’s one of the reasons I like radishes, too. I bet you thought it was the spicy, peppery taste of this root vegetable, didn’t you? Well, you’re half right. I find radishes refreshing and I’m not going to stop eating them anytime soon. In fact, it’s not uncommon to find me standing barefoot in my kitchen nibbling on sliced radishes sprinkled with sea salt. I hear the French actually slather radishes with sea salt butter for a truly gourmet experience. Now that’s an idea worth exploring, especially since I buy my butter from France. 

RADISH DINNER SALAD

Ingredients:

1 Roma tomato, chopped

1 cup organic mixed greens

3 large radishes, sliced 

1/4 cup herbed feta cheese, crumbled

4-ounce sirloin steak; cooked, warm, and sliced thin

Oil & Vinegar, to taste

Instructions:

Using a salad plate, arrange food vertically when placing. Begin with chopped tomatoes followed by the organic mixed greens, sliced radishes, crumbled feta cheese, and sirloin steak. Serve with oil and vinegar dressing on the side. 

Tripletail Fish Fillet

What’s Cooking in Gail’s Kitchen? Food With Soul: Tripletail Fish Fillet! No, this fish species does not actually have three tails, like its name implies. It does, however, have three rounded fins on the back end of its body that make it appear that way. Pretty cool, huh? It tends to swim in tropical waters, or float on top of the water giving it an appearance of a dry leaf drifting along on a wave. Perhaps the tripletail’s ancestors were the original hippies of the sea, back in the day. You know, hanging out with aquatic mermaids and other interesting water nymphs. But I digress. If you’re wondering how tripletail taste, it’s kinda like grouper or snapper: naturally firm, flaky, and sweet. You should try it.

TRIPLETAIL FISH FILLET

Ingredients:

12-ounce triple tail fish fillet

1/2 cup rice wine vinegar

3 tablespoons soy sauce

1 1/2 tablespoons sesame oil

1/8 teaspoon ground ginger

1/8 teaspoon garlic powder

Green Onions, chopped

Instructions:

Wash the fish fillet; pat dry. Place in a shallow dish. In a separate bowl, combine rice wine vinegar, soy sauce, sesame oil, ground ginger, garlic powder, and chopped green onion. Mix well. Pour the marinade over the fish; cover with plastic wrap. Refrigerate for 8 hours or overnight. Preheat the gas grill to 400°. Transfer triple tail fish directly to the grill grates. Close lid and cook for 4 minutes. Discard marinade. Turn fish and cook 4 minutes longer, with lid closed. Serve over a bed of Chinese fried rice.