crisp

Kickshaw Grilled Cheese

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Kickshaw Grilled Cheese. Few things are as irresistible as a grilled cheese sandwich. I learned a secret, a few years ago, that switching out mayonnaise for the butter has its advantages. When sprinkled with onion powder, a savory essence of umami bursts through the taste buds for a culinary reaction that is deeply satisfying. Add that to the incredibly crisp crust and you can practically hear the applause. 

KICKSHAW GRILLED CHEESE 

Ingredients: 

2 slices sourdough bread 

2 tablespoons mayonnaise, for spreading

1/8 teaspoon onion powder

2 slices cheddar cheese, smoky flavor

2 slices Colby cheese 

2 slices American cheese 

2 slices pepper jack cheese

1-2 teaspoons red pepper jelly 

1 small jalapeño pepper, red or green, thinly sliced

Chili crisp, for garnish 

Instructions: 

Spread a thin layer of mayonnaise on one side of both slices of bread. Sprinkle onion powder on top of the mayonnaise. Against the plain bread, layer one side of the sandwich with the smoky cheddar cheese, Colby cheese, American cheese, and pepper jack cheese. Spread a thin layer of red pepper jelly on the plain side of the other slice of bread. Place the jellied slice, mayonnaise side up on top of the layered cheese slice of bread. Transfer sandwich to an iron skillet. Heat the skillet over medium-low heat. Cook for 3-4 minutes until the cheese starts to melt and the bread turns a golden brown. Flip the sandwich over and cook 3-4 minutes longer. The cheese will be completely melted and the bread will be a golden brown. Remove from heat. Cut in half. Add sliced jalapeños, if desired. Drizzle with chili crisp for an explosion of flavor. 

Udon Noodle Soup

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Udon Noodle Soup! The debate continues…….are udon noodles flat or round? It depends on who you ask. Personally, I prefer the fettuccine-like flat udon: soft and smooth with a chewiness that allows me to savor whatever ingredients I throw into it. When making them at home (which I haven’t attempted yet) the dough can be rolled out to a thicker or thinner texture. They will both cook in a matter of minutes, so it’s actually a win-win on both counts. The darker the broth, the deeper the color. Either way, once the soup is ladled into bowls, people will dig right in with a slurp-worthy response.  

UDON NOODLE SOUP

Ingredients: 

16 ounces chicken stock 

1/2 tablespoon fresh ginger root, minced

1/2 teaspoon chili powder

1 clove garlic, minced

1 skinless, boneless chicken breast, cooked and chopped

1/2 head bok choy, chopped

1/4 cup mushrooms, sliced

7-ounce package dried udon noodles 

Chili Crisp, for garnish

Instructions: 

In a 4-quart pan over medium-high heat, bring the chicken stock, minced ginger, chili powder, and minced garlic to a boil. Add cooked chicken chunks, bok choy, and mushrooms. Reduce heat and simmer for 3 minutes. Add udon noodles; cook for 4 minutes. Ladle soup mixture into individual bowls. Garnish with chili crisp, if desired. 

Crisp Asparagus Radish Salad

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Crisp Asparagus Radish Salad! If you can justify the high cost of asparagus, savor every bite. My husband absolutely loves asparagus. When a restaurant offers it as a vegetable option over zucchini, he’ll swallow the up-charge every time and forge ahead like a mighty warrior. So, when I buy a pound of asparagus at the farmer’s market or nearby grocers, I usually have more than one meal planned for it. This time it’s in the form of a side salad. 

CRISP ASPARAGUS RADISH SALAD

Ingredients:

1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces

3 radishes, thinly sliced

1 green onion, thinly sliced

2 tablespoons olive oil

1 tablespoon garlic wine vinegar 

1 tablespoon lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 teaspoon cayenne pepper

Toasted sesame seeds, for garnish

Instructions:

In a large saucepan, bring water to a boil. Add asparagus. Cover and boil for 3 minutes. Drain; immediately place asparagus in ice water. Drain and pat dry. Transfer asparagus to a bowl. Add thinly sliced radishes and green onions. To make the dressing, in a small bowl, whisk together olive oil, garlic wine vinegar, lemon juice, honey, Dijon mustard, and cayenne pepper. Mix well. Pour over salad; toss to coat. Garnish with toasted sesame seeds.