re: Very early WFDT1/16: Sneauxmagedeon part 2

I've got a giant pot of vegetable beef soup and a loaf of crusty bread.

Something different. I had a pack of Pork Belly I had gotten from Trader Joe's sometime ago that needed to be cooked.

Decided on Asian, after marinading, roasted @ 425 and then broiled till the top was crisp.

Served over collard greens cooked with Asian seasoning & shiitake mushrooms. Reduced marinade drizzled over everything.

Cup of hot and sour soup.

Ramen

Hash brown casserole with chilies, onions, bacon, and cheese going in the oven

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that another one of your patented “no broth” ramen?

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What.... I Gotta be able to swim in it?

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What are you doing for the broth?

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I make dashi..... Which is super simple and takes 20 minutes. I add fresh ginger, Shitake mushrooms, and ginger and steep for 29 minutes. Then I simmer that for 30 minutes or so and add soy and rice vinegar to taste.

Here is the recipe I use. I put a dried Chipotle in the broth while steeping to give it some kick.

Macheesmo
Yield Serves 4. Prep Time 45 mins Total Time 3 hrs
Dashi Ramen
An easy homemade traditional Japanese broth recipe made with kombu and bonito flakes is the key to this delicious bowl of ramen noodles.

Ingredients
Broth:
3 large pieces kombu
1 ounce shiitake dried mushrooms
4 cloves garlic, crushed
3 inches ginger, chopped
10 cups water
3-4 dried bird chilis (opt.)
2/3 cup dried bonito flakes
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
Quick Pickles:
1 large cucumber, sliced thin
1/3 cup rice wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt
Pinch of red pepper flakes
Other Ingredients:
Ramen Noodles (4-5 ounces/bowl)
Seared Tofu (3 ounces/bowl)
Seared baby bok choy (1/2 head/bowl)
1 poached egg/bowl
Chopped scallions
Directions
1) For broth, bring water to just under a simmer. Add kombu, mushrooms, garlic, ginger, and chilis. Let steep for about 20-30 minutes.

2) Remove kombu, add bonito flakes and cook for 3-4 minutes. Then strain broth.

3) Bring strained broth to a simmer and simmer until the broth is reduced to about half it’s original volume. Season with soy sauce and vinegar. It will take around an hour for the broth to reduce.

4) For the quick pickles, just slice cucumbers thin and stir in a bowl with other ingredients. Make sure they are coated evenly and let them sit for at least an hour. Drain and serve with ramen.

5) Sear tofu in a large skillet over medium-high heat with a drizzle of oil for about 5 minutes per side until it’s nicely seared. Also sear bok choy in the same skillet. Cut the baby bok choy in half, drizzle with oil and sear cut side down for five minutes over high heat.

6) Cook ramen according to package right before sering.

7) Immediately serve hot noodles with chopped seared tofu, bok choy, pickles, a poached egg (see previous post), and chopped scallions.

8) Ladle simmering broth over the whole bowl and eat immediately. Feel free to season with extra soy sauce or any other sauce.

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Beef and vegetable stew.

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Ditto, and cornbread.

Chicken fricassee

White beans and smoked sausage

Can't upload pictures right now but I made a rich creamy crawfish pasta, fried eggplant and warmed French bread.