Kimchi Grilled Cheese

Not only will you be dreaming about this kimchi grilled cheese for days to come, but once you try it with mayonnaise, you’ll never make any kind of grilled cheese sandwich again with buttered bread.

Heat a large skillet over medium heat, once hot, sauté a quarter cup of chopped kimchi in a teaspoon of butter. After a few minutes, remove and set aside.

Spread an even layer of mayonnaise on one side of your bread slices then place them in the hot pan, mayonnaise side down. Top one of the slices with a half a cup of shredded cheddar or mozzarella cheese, and the other with the sauteed kimchi. If you like spicy, now’s the time for a squirt or two of Sriracha.

After a minute or two, flip the cheesy slice on top of the kimchi slice to make your sandwich. Turn down the heat to low and cook for another couple of minutes, pressing down with a spatula for maximum browning. Flip and do the same on the other side, then remove and serve immediately.

For a more substantial meal, you could also add some thinly sliced steak, chicken, or tofu.

Glazed Baby Back Ribs

The snow is gone from the deck, time to roll out the barbeque! No grill, no problem, these ribs are nearly as good under the broiler…the key is an hour in the oven first.

Preheat your oven to 425, cut the racks in half, and rub all over with a mixture of salt and sugar. Approximately a tablespoon and a half of salt and a tablespoon of sugar per rack.

Wrap them individually in aluminum foil and pop them in the oven on a baking sheet. Leave them in for an hour, flipping once or twice. Once done, take them out of the oven and set aside for fifteen minutes while your grill or broiler heats up.

Remove the ribs from the foil and lather them liberally with your favorite barbeque sauce. Place on a hot grill or under the broiler for five minutes or until lightly charred. Cut into individual ribs and serve with some extra sauce.

Happy spring!

Pea and Pecorino Pesto

Get a jump on spring, courtesy of some frozen peas. BTW, did you know that frozen vegetables are just as nutritious as fresh ones? Really!

After defrosting, remove a small handful of peas from a 12 oz. bag and set aside for later. Add the remainder of the peas to the food processor along with a garlic clove and a quarter teaspoon of kosher salt.

With the machine running, slowly add extra virgin olive oil until the mixture is smooth and runny enough to coat your pasta, about a third of a cup. You could also use a little water if you wanted to cut back on the oil.

Salt and pepper to taste then toss with a pound of cooked pasta and a half a cup of grated pecorino. Serve immediately with the reserved peas and bit of pecorino over the top.

Miso Glazed Salmon

Fire up your broiler, this miso salmon will soon be on your short list of go to meals.

For half a pound of salmon, stir together two to three tablespoons of red or white miso, a squirt of Sriracha, a quarter teaspoon of salt, and two tablespoons each of sugar, soy sauce, and sake, mirin,or dry white wine. When the sugar is dissolved, pour the marinade into a glass baking dish along with the salmon and coat well. Let marinate for at least 30 minutes, or as long as overnight.

When you’re ready to go, transfer the fillets to a foil lined broiling pan then slide it under the heat for about six minutes. Serve immediately when it’s at its crispiest.