Pork and Chicken Ramen

A traditional Japanese dinner or lunch, that serves the appetite and the eyes. When properly executed, ramen is proof that a chef loves his patrons.

Broth

1 Pound chicken parts (no giblets), well washed

5 Pounds pork neck bones, well washed

2 Large leeks, cut lengthwise, and well washed

2 Carrots cut into large segments

2 Bay leaves

2 Crushed garlic cloves

1 sliced piece of ginger

Ramen

8 Ounces dried ramen curly noodles, boiled until al dente

3 Ounces baby spinach, blanched 2 minutes

1 Diagonally cut carrot segment, sliced vertically into equal thin slices

8 Sugar snap peas, pull string from stem ends, cut peas diagonally in half, and blanched 2 minutes

2 Large 6 minute free range soft-boiled eggs, peeled and soaked for 1 hour in equal parts light soy sauce and Marin

2 Diagonally thinly sliced scallions

2 Slices of broiled seasoned pork

Fresh tender shiitake or cremini mushrooms, sliced

4 blanched shrimp

Season hot broth to taste with:

Soy sauce

Rice wine vinegar

Marin

Fish sauce

Toasted nori pieces

Sesame seeds

Fried tofu

Bean sprouts

Kamaboko - Japanese Fish Cake

Optionally, brown sugar

Immerse chicken and pork pieces in ample boiling water for three minutes. Drain and wash with repeated rinses of cold water until water is clear.

Make a chicken and pork broth without salt by slowly simmering (low) chicken parts and pork neck bones, bay leaves, whites of leeks, garlic, carrots in cold water for five hours skimming the deep stock pot several times of scum. Use enough water to completely cover ingredients. Strain the stock and then refrigerate overnight to solidify fat. Remove all fat and pour off 90% of stock into a saucepan being careful to leave any solids in the bottom of the stockpot. If you want, clarify the broth.)

Cook the noodles al-dente in boiling water and immerse in cold water to stop further cooking. Divide the drained cooked noodles into two large portion bowls. Separately, and in turn, blanch carrots slices, spinach and snap peas.

Broil two seasoned thin pork cutlets (or use Char Sui) until just done on each side and keep in a warm oven. Sauté mushrooms in a little butter until tender.

Bring the broth to a boil and correct its seasoning with soy sauce, rice wine vinegar, fish sauce and Marin. Taste as you go while incrementally adding first soy, a little fish sauce, and then Marin first. Now add a bit of vinegar. Taste again. (Optionally also add a hint of brown sugar.) Ladle broth over noodles until bowl’s level just covers noodles.

To each bowl, attractively add the spinach, mushrooms, carrot slices, and snap peas each in a separate pile.

Ladle more hot broth over vegetables if they were added when cold. Drain the eggs, cut each one in half lengthwise and place in each bowl. Add a pinch of diagonally cut scallions, Kamaboko and sesame seeds. Arrange a slice of broiled pork. Serve the ramen with chopsticks and Japanese spoons. At the table, offer rice vinegar, lime wedges, soy and Shichimi Togarashi

Notes:

1. Shichimi Togarashi - Toasted sesame seeds, black sesame seeds, orange peel, white poppy seeds, Hungarian paprika, Chinese chiles, Szechwan peppercorns, ginger and toasted seaweed
2. kamaboko - Japanese Fish cake comes decorated in many styles and colors adding a touch of elegance

Tex-Mex Enchilada Chilli Blend

Chili Peppers are blended for fruity, spicy, and aromatic effects to build the best possible taste. Ancho, Pasilla and Guajillo make up the “holy trinity” widely used through out Mexican cuisine. Add the smokiness of the Morita (smoked Chipotle) and the subtle fruity flavor of the Peruvian favorite aji Amarillo with hints of raisin, passion fruit and mango imparts additional unique flavor to the blend. To extend the spicy of the blend, we added ground hot New Mexican pods. As a variation, I cut back on the portion of hot New Mexican chili and add a single half-dose of ground Caribbean red Habanero which contributes a strong floral aroma. Using the Caribbean red Habanero variety will also add additional citrusy - smoke flavor. By adding beef bouillon, the flavor deepens for a more Tex-Mex flavor. Many of these powders are available from the Savory Spice Shop.

1 part Ancho powder

1 Part Guajillo powder

1 Part Mulato powder
1 Part Pasilla Negro Powder

1 Part Morita powder or use Chipotle for added smokiness

1 part Aji Amarillo powder

2~5 Parts of mild or hot New Mexico ground chile pow­der

1~2 parts beef bouillon (start with 1 part as is salty)

2 parts garlic powder

Directions:

Over medium heat, make a flour and rendered pork fat (Manteca) roux. Stir in 2~3 tablespoons of chili powder mix. Add 2 cups homemade rich chicken stock stirring until smooth.  Cook on low for an hour, adding water as necessary. Corrent the seasoning using more of any specific ingredient as required including salt until the flavor is perfect. Add sour cream to mellow the end result, if desired.

Orrington Farms Beef Flavored Broth Base

Dim Sum Spareribs (Pai Guat) with Black Beans

Dim sum is an integral part of Chinese cuisine  found all over China and in many parts of the West. Dim sum is usually served in the late morning through the early afternoon which  should be lingered over, in multiple courses which is a lively and varied meal. Pai Guat

2 Pounds pork sparerib tips¹, cut into bite size pieces, soak in cold water for several hours

1 Teaspoons  fermented  black beans )(Douchi), rinsed in water twice

1 Tablespoon Shao Hsing wine

1 Tablespoon Sesame oil

1 Tablespoon cornstarch or potato starch

1 Teaspoon MSG

Pinch of hot red chile flakes (Crushed red pepper)

1 Tablespoon soy sauce

2 Tablespoons oyster suace (optional)

1/2 Teaspoon ground white pepper

1 Tablespoons sugar

2 Tablespoon minced garlic

2 Teaspoons finely minced ginger (optional)

1 Teaspoon salt

Combine ingredients except black beans and red chile, mixing well in a stainless bowl. Cover with plastic wrap and marinate at least 2 hours.

Plate 3 tablespoon portion on a small bowl that will fit within your steamer. Top with a teaspoon of black beans and pinch of red chile. Cover and steam for 8~15 minutes until done. Garnish with chopped spring onions.

Notes:

1. Sparerib tips available Chinese butcher (the tips of spare ribs have a significant amount of cartilage) but are meltingly tender, and fine gnawing when steamed.
2. aka pai kut (kuat)
3. Crushed red pepper is most often produced from cayenne peppers