Ramen Shop Eggs

Ramen eggs are the perfect accompaniment to ramen.  Real ramen, or even that pack o’ saltiness if that’s what floats your boat.  Ramen eggs are soft boiled eggs that are pealed and marinated in some deliciousness. Ramen shops all have their own secrete ingredients but most everyone starts the same, some mirin (Sweet rice wine for cooking) and some soy sauce.  I like to add some ginger, garlic, spring onions, and a sliced chili to my marinade to really give it a zing. unfortunately I didn’t have those in the fridge at midnight when I made these so I settled for ground ginger, garlic powder, mirin and soy sauce.

The Ingredients:

2 large Eggs (keep in the fridge until you submerge them).

1/4 cup Soy Sauce.

13 Tbls Mirin.

Fresh ginger (Thumb size sliced thin if you are up for it, otherwise rough chopped).

3 Garlic Cloves Sliced.

2-3 Spring Onions rough chopped.

1 Gallon zip top bag

The Instructions:

  • Take the zip top bag and place it in a cup or bowl that will keep it upright.
  • pour in the mirin and soy sauce.  Chop or slice other ingredients and drop them in as well.  this will let the flavors mix while the eggs cook.
  • Set a Pan of water to boil, use enough water to cover the eggs.
  • Once the water is boiling remove the eggs from the fridge and place them into the water with a spider strainer, slotted spoon, whatever you have that will allow you to gently lower the eggs in.
  • Reduce the heat on you stove to a simmer. Make sure the eggs aren’t getting beat to death by bubbles in the water. if they are moving about you should lower the temp.
  • Simmer for no more than 7 minutes, 8 if you “must” have a firmer yolk.
  • Once the cook time is done, place directly into an ice bath
  • Once completely cooled peel the eggs and place into the waiting zip top bag.
  • Let the eggs marinate anywhere from 10 minutes to overnight (overnight makes them way more tasty)
  • Lastly slice the eggs and top you favorite ramen… please not top ramen…
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    These got more firm than I’d have liked. 😦

Crock Pot Kalua Pork

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I loves me some pork, that said I really loves me some Hawaiian food. With their powers combined I am… well not Captain Planet, that distinction goes to Don Cheadle 😉 . I’m just really satisfied.

Crock Pot Kalua Pork

The ingredients:
1 pork roast
2 Tblsp Kosher salt or Pink salt
2 Tblsp Liquid smoke (whatever flavor you like)
2 Tblsp apple cider vinegar.

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The instructions:
Pierce pork all over with a fork or knife. Combine liquid smoke and salt.  Rub mixture over meat. Toss your roast into the crock and if  possible let your pork hang out in the fridge for an hour or two to really let the brine do its thing.  Place roast in a slow cooker.

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Cover, and cook on low for 16 to 20 hours fat cap up so that lovely fat melts into the meat. Turn once during cooking time, my recommendation is to do so later in the cooking time 14 hrs or so.

Remove meat from slow cooker and shred.
Serve with some potato mac or slaw.

 

Cook time:16 to 20 hours

Serves: 8-10

Chile Colorado (Red Chili)

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Cilantro on top to look fancy

One of my all time favorite Mexican dishes is Chile Colorado or red chili.  It is usually beef in a delicious red cause made of peppers, onions, and spices. I find it to be best served with some pinto beans (Homemade), and a warm (Preferably Fresh) Tortilla.

 

The Ingredients:

3.5 Lbs Chuck roast (you could use stew meat for this)

1 bag of dried New Mexico Chilis

1.5 cups Beef Broth

1 Red onion, Sliced thin (not pictured)

2-4 Tblsp Cumin

2 Tblsp Mexican Oregano

1/4 cup Apple Cider Vinegar

Salt & Pepper to taste

2 Tblsp Paprika

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The Instructions:

First up is the beef, you will need to cube up your roast into uniform pieces.and begin to fry off the meat in about a table spoon of oil.  you will want to do this in batches to make sure you brown all sides of the meat, and don’t stew it in its own juices instead.

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Chop chop

Once the meat is fried off you will transfer it to a crock pot with 2 cups of beef broth,  to cook for approximately 8 hours or until it is fork tender.  Mean while you can start you red sauce,  for this you’ll need to boil some water, I use an electric kettle myself (way faster).  clean your dried chilies by wiping them down with a paper towel and then de-seeding them.  Place a pot on the stove and boil your water in it.   dump in you thinly sliced onions, and dried chilies.  boil for a few minutes or until the chilies and onions are soft.  once the chilies and onions have done their cooking, its time to blend them down,  toss all the solid ingredients into a food processor and blend them down as smooth as you can.  Don’t worry it will never be perfectly smooth, there are other steps to get you to that point.

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Onion chili paste

Once you’ve got your mixture blended as much as you can, pour it through a fine mesh sieve to get out any seeds or skin that remain.  next carefully pour the boiling liquid through the sieve o get out any particles.  re-combine the chili puree and boiling liquid and place back on the stove and reduce.  set this aside as it is ready and awaiting some delicious slow cooked beef.

20160108_101216When your beef has reached that folk tender stage of existence its time to finish this all up.  First return the chili sauce to the stove to heat up, next and this is optional but i think  it make better flavor, pour all the cooking liquid from the crock pot into the chili and reduce again (lots of flavor concentrated in there now), finally add the sauce to the meat in the crock pot and you are all set.

Cook time: 8 to 10 hours

Serves: 8-10

Garlic Yogurt Sauce

When I make anything grilled with a Mediterranean or Middle Eastern flare I like to make this sauce with it.   It’s the perfect mix of savory, sweet, cooling and warming.  It goes great with any kind of Kebab, just splash it on to a pita with some arugula, tomato, and thin sliced red onion and you are ready to go.

Garlic Yogurt Sauce

The Ingredients:
*3 Clovers Garlic, chopped
*1/2 tsp Kosher Salt
*1 cup Plain Greek Yogurt
*1/2 a lemon, juiced
*Fresh Cracked Pepper

The Instructions:
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

Yields: 1 Cup

Prep time: 5 minutes

Southwest Chopped Salad

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Load it up into a foil pan for easy transport

I’m always making chopped salads of one kind or another, and the one today is a favorite of mine. Its all Veggie, Super filling, and insanely easy to whip up in no time flat.  I like to do a big salad like this on Mondays and the house eats on it for lunches for a few days. I also like to make this one for pot lucks and other event like it because it takes no time and is always well received.  If you are looking for a tasty, easy meatless option for your meals give this a go.

The Ingredients:

2 Romaine hearts, Chopped

1 cup black beans, Drain and Rinse

1/2 cup frozen corn, Defrosted

1 Tomato, Diced

Sweet peppers, Sliced

1 handful of cilantro, chopped

4 green onions, chopped

Bolt House Cilantro Avocado dressing to coat.

The Instructions:

Slice, chop, or otherwise go Swedish Chef on your veggies. Layer them as you see fit, top with corn kernels and black beans. Dress the salad as you like and enjoy. If you want greater contrast of texture add in some tortilla chips slightly crushed up or those pre-made Salad tortilla crouton things you see in the dressing aisle of you local grocery store.

 

 

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

Tzatziki (Yogurt and cucumber sauce)

So I love me some Mediterranean and Middle Eastern foods.  All those herbs and spices
Pack an awesome punch of flavor without adding a ton of salt.  Incidentally I’m trying to take in 500-1500mg of sodium daily, if I can.

I will use this on grilled meats of all types,  beef, lamb, chicken,  or fish,  it is delicious.

The Ingredients:
*2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
*1 medium cucumber, peeled, halved, and seeded
*2 teaspoons kosher salt, plus a pinch
*1/2 clove garlic
*1 tablespoon extra-virgin olive oil
*1 teaspoon lemon juice
*1/2 teaspoon dried dill

The Instructions:
If you’re using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and dill into the yogurt. Refrigerate for at least 1 hour before serving.

Yield: 1 1/4 cups

Prep Time: 5 minutes

2 Ingredient Ice Cream.

This is quickly becoming a household favorite,  it tastes like old fashion ice cream but requires less effort or specialized equipment. Just five minutes of work and 6 hours of Self control (ok so it isn’t all easy).

After you make the base mix the flavors are endless. My personal favorite is rocky road loaded with mini chocolate chips, slivered almonds, and mini marshmallows. I’ll detail a few of my favorites at the end.

Two Ingredient Ice Cream

The ingredients:
16 oz Heavy Whipping Cream
7 oz Sweetend Condensed Milk (1/2 a can)
2 Tblsp Vanilla Extract.

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The Instructions:
Mix together the Sweetend Condensed Milk and Vanilla extract and set aside. In a seperat bowl whip your cream using your stand mixer or hand mixer until it holds its form when you lift out your beater.  I believe they are called stiff peaks.  Once your Whipping Cream is at the stiff peak stage fold the Condensed Milk mixture into the whipped cream until an even consistency is reached. At this point you are done with a vanilla ice cream, but you could fold, swirl, or layer  in other goodies to create something even better. Lastly set the ice cream by freezing for 6 hours or over night.

Mix ins:
Chopped up candy bars
Crushed cookies
Nuts
Flavor extracts
Chocolate chips
Chopped up fruit
Cream cheese

A few ideas…

Cookies and Cream:
Add crushed Oreos to Vanilla base

Strawberry cheese cake:
Layer 1/3 vanilla base, crashed graham cracker, chopped Strawberries,and whipped room temp cream cheese then repeat ending with a vanilla base top.

Chocolate ice cream
Just mix 3-6 tblsp cocoa powder into Condensed Milk mixture and follow instructions as above

Rocky Road:
Make chocolate ice cream and mix in sliced almonds, chocolate chips, and mini marshmallows.