Shoyu Ramen Broth Recipe

Ingredients

  1. Kombu dashi and tare:
    • 2 pieces dried kombu
    • 1/2 cup reduced-sodium soy sauce
    • 2 tablespoons dry sake
    • 1 tablespoon mirin
  2. Pork and stock:
    • 1 1/2 pounds boneless pork shoulder
    • Kosher salt, freshly ground pepper
    • 2 tablespoons vegetable oil
    • 2 pounds chicken necks, backs, and/or wings
    • 1 pound pork spareribs
    • 2 bunches scallions, chopped
    • 2 carrots, peeled, cut into pieces
    • 1 head of garlic, halved horizontally
    • 1 1″ piece ginger, peeled, sliced
  3. Ramen and garnishes:
    • 6 5-ounce packages fresh thin and wavy ramen noodles (or six 3-ounce packages dried)
    • 1/2 cup menma (fermented bamboo shoots)
    • 6 scallions, thinly sliced

Preparation

  1. Two days ahead
    1. MAKE KOMBU DASHI AND TARE
      The stock’s complexity comes from two elements: kombu dashi (a broth) and tare (a soybased mixture).* For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
  2. One day ahead
    1. PREP PORK SHOULDER
      Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2″ intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.).
    2. COOK PORK SHOULDER AND MAKE STOCK
      Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat. Cook pork shoulder, turning, until brown all over, 10-12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Add kombu from dashi. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2-3 hours.
    3. CHILL PORK SHOULDER AND STOCK
      Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.
  3. Day of
    1. SLICE PORK
      Remove string and thinly slice pork; cover and set aside.
    2. REHEAT STOCK AND COOK NOODLES
      When ready to serve, bring stock to a simmer; it should be very hot.
    3. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).

Tomato Rice

  • 2 medium sized tomatoes diced
  • 1 large onion finely chopped
  • 1/2 tsp mustard seeds
  • 1 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 inch ginger grated
  • 1 tsp garlic chopped
  • 6-8 curry leaves
  • salt & pepper
  • 4 cups cooked rice
  • 1 tsp of oil

Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop  spluttering add the onion and fry till soft.
Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
Add the cumin and powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
Turn off the fire and add the rice. Mix well.

Mexican tomato oatmeal soup

MEXICAN TOMATO OATMEAL SOUP

Serves four

1/2 cup oatmeal

1 medium onion, finely chopped

2 cloves garlic, minced

1 or 2 Tablespoons olive oil

2 cups tomato sauce

2 cups chicken broth

Toast the oats over moderate heat in heavy bottomed saucepan, using no fat, until they start to turn a light nut brown. Set aside. In the same pan, sauté the onions and garlic in the olive oil until translucent. Stir the oats into the onions until well mixed, then add the tomato sauce and broth. Simmer until the oats are tender, 15 minutes – half and hour. Season to taste with salt and pepper.

Pork Chops

Marinade
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
4 (1-inch-thick) bone-in pork chops
Spices
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano

3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine

Combine 1 cup orange juice,  and 1/2 cup lime juice. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

 

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Paella

3 cups of rice
4.5  cups of chicken broth (1.5 cups of brother per cup of rice)
Red bell peppers cut into thin strips
1 onion chopped
4 garlic cloves chopped
2 tomatoes cut into thick wedges
chunks of chicken 2″
Sweet sausage cut

Spices:
Tumeric 2tsp
Paprika 2 tsp
Oregano 1 tsp
Salt
Pepper
Green Onions
1 Bay leaf

Chicken breast is cut in 2 inch cubes and marinated in olive oil, soy sauce, garlic, paprika, onion, salt

Wash rice grains

Cook chicken with onion, red peppers.  Remove mixture

Heat 3 tablespoons olive oil in a large skillet or paella pan over medium heat. Sautee chicken and sausage under medium heat for 5 -10 min.  Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in tumeric 2 tsp  and paprika 2 tsp, 1 bay leaf, oregano , chicken stock (boil to warm temp). Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.  add green onions for 5 min.

Peel shell and devein shrimp.

These will go in last.

Place wedged tomatoe in olive oil, and add salt.  Put on cooking tray.  Heat oven to 400 and place tomatoes inside for 15 min

Place lemon wedges, tomato and shrimp in the pan and serve.

Chipotle Rice

Things You’ll Need:

* 2 cups long grain white rice
* 1 bay leaf
* 1/3 cup chopped cilantro
* 1/3 tsp kosher salt
* 2 1/2 tsp lemon/lime juice
* 1/4 cup soy oil

1. Wash and rinse the rice until the water runs clear. This prevents it from sticking together and makes the finished product light and fluffy. Use a sieve for best results. Let the water run through the rice while moving it around with your fingers.

2. Cook the rice in the traditional manner. Use three cups of water for your two cups of rice. Add the bay leaf. Put a lid on the pot and bring water and rice to a boil, reduce to a simmer and cook for about 20 minutes. As soon as the rice is done cooking, remove the bay leaf, add the soy oil and fluff with a fork. Allow the rice to sit for 5-7 minutes before proceeding.

While the rice is cooking, give your cilantro a rough chop. Use mostly leaves, but some stems are acceptable. At Chipotle you’ll find an even mix of the two.

3. Move the rice from the pot to a mixing bowl. Add the cilantro first and mix to prevent it from clumping with the other ingredients. Add the salt and juice, give it a good mix and taste. Perfect Chipotle rice!

Tilapia

Ingredients:

  • Olive oil
  • Diced tomato
  • 3 crushed garlic cloves
  • Oregano
  • Salt
  • Ground black pepper
  • Red pepper powder
  • Corn

Directions

  1. Add olive oil, diced tomato, crushed garlic, oregano, salt, black pepper, red pepper, and corn in a mixing bowl.
  2. Spread olive oil on baking tray and place tilapia on top
  3. Place the items in the mixing bowl on top of the tilapia and spread evenly
  4. Pre-heat oven to 350
  5. Place tilapia in oven for 10 minutes

Best French Soup

Ingredients:

  • 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
  • Table salt
  • 2 cups water, plus extra for deglazing
  • 1/2 cup dry sherry
  • 4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
  • 6 sprigs fresh thyme , tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper

Directions

  1. Use olive oil in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  2. Mix chicken broth, and red wine into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, add mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!