CHICKEN TERIYAKI RAMEN BOWL

           

            The start of college football season, and the preparation for hurricane season had me thinking of some foods that I used to eat during my first college experience (yes, my first of a couple). Maruchan Ramen Noodles have been a staple in my cabinet both now and during college. The simplicity of preparation and value (lets be honest… they are dirt cheap) makes these a popular choice.

            Training to be a chef while in college, I was rather popular around campus because of the food I created. As some of you may remember, or have kids that are experiencing now, having a unique ability during this life experience makes one very valuable.

            This recipe is the recreation of a meal that I served to friends while completing my second year of college. Though it was not popular to have Ramen Bowls then (yes, I am old) they are a very tasteful and filling choice and not to bad for you. This version was made with fresh ingredients, but as any college student (or avid grocery shopper) will notice all of these ingredients can be made with precooked items that are available at almost any grocery store.

            This recipe brings back a lot of memories, both good and bad, and I hope you can use it to create your own. And now… CHICKEN TERIYAKI RAMEN BOWL.

INGREDIENTS

1/4 cup Teriyaki Sauce

¼ cup Soy Sauce

¼ cup Vegetable Oil

2 Chicken Breast Halves (Boneless, Skinless, and sliced in half)

4 Large Eggs (Hard Boiled and Peeled)

1 cup Chopped Shallots

2 cups Baby Spinach (the equivalent of 4 pinches from a container)

4 cup Water

2 Cloves Garlic (Sliced)

4 packages Chicken Flavored Ramen Noodles

INSTRUCTIONS

1.      In container large enough to fit chicken breast, mix teriyaki sauce, soy sauce, and vegetable oil.

2.      Add chicken to bowl and let marinade (in refrigerator) for 1 hour.

3.      Preheat oven to 375 degrees F.

4.      Remove chicken from marinade and place on baking sheet. Cover with aluminum foil and cook for 45-60 minutes (until chicken is completely cooked).

5.      While chicken is cooking, in a medium saucepan, add water and ramen noodle flavor packets. Bring to boil over medium heat.

6.      Once boiling, lower heat to simmer and add garlic and shallots. Simmer till garlic is soft.

7.      In serving bowls, place one block of ramen noodles in each of 4 bowls.

8.      Place one pinch of spinach in each bowl on top of noodles to one side.

9.      Cut eggs in half and place two halves in each bowl on opposite side of spinach on top of noodle block.

10.  Slice chicken into thin strips and place down middle of spinach and eggs.

11.  Pour finished broth into bowl and allow to sit for 3-5 minutes. This allows noodles to cook and absorb flavor.

12.  Drizzle with soy sauce and enjoy.

This one should be fun for everyone. With the instant ramen noodle fad never really going out of style, I would even serve this to dinner guest as an adult as well. I hope you enjoy this recipe.

Chef Tufaro

GRILLED TERIYAKI CHICKEN THIGHS W/ PINEAPPLE SAVOY FRIED RICE (THE £5 POUND ($6.08 US) CHALLENGE)

           

           

            The £5 Pound Challenge was brought to my attention by some of my Anonymites on social media and peeked my attention. Anyone that has ever been in a kitchen with me understands that I am UBER competitive. Though this challenge was intended as a BBQ challenge (which I did cover in this meal), I wanted to open it up a bit and expand on that. All items created for this meal were made on a grill, but may not all fall under traditional BBQ guidelines.

            I had so much fun trying t figure out what to put together for this meal, that must feed 4 people, and be exciting and out of the ordinary. I did take 7 days to think this through and a few ideas did not fit under the limit of available funds. It would have been easy to put pasta and sauce together for this, but what kind of chef would I be if I took the simple way out? So, without further jibber jabber, I giver to you… GRILLED TERIYAKI CHICKEN THIGHS W/ PINEAPPLE SAVOY FRIED RICE.

INGREDIENTS

Grilled Teriyaki Chicken Thighs

8 Chicken Thighs (skinless and deboned)

Liquid from One 8 oz can of Pineapple

¾ cup Teriyaki Sauce

Pineapple Savoy Fried Rice

2 cups Prepared Brown Rice

2 cups Shredded Savoy Cabbage

1 cup Diced Sweet Onion

Pineapple from 8 oz can of Pineapple (Chunks)

½ cup Teriyaki Sauce

1 Tbl Olive Oil

INSTRUCTIONS

1.      In a container large enough to hold the 8 chicken thighs, combine the pineapple juice and ¾ cup teriyaki sauce.

2.      Add chicken thighs to mix and allow to marinade for 1 hour.

3.      Remove thighs from marinade and grill over medium heat till cooked through.

4.      In a large frying pan over medium heat, place olive oil. Allow to warm.

5.      Add onion and savoy cabbage to frying pan and saute till soft.

6.      Add rice to frying pan and mix until combined.

7.      Add 1/2 cup teriyaki sauce to rice and mix till well blended.

8.      Serve together and main course and side.

9.      Enjoy

I know when you first read this you might think, “This looks to easy.” Allow me to assure you… IT IS!!! And it is amazing. Being able to feed 4 people for under £5 Pounds is a challenge but possible. It takes a lot of thought, but when it is finished it will make for an amazing experience. I hope you enjoy this challenge and am grateful that it was brought to my attention.

Chef Tufaro

THE NEW ENGLAND LOBSTER ROLL

             I want to start by saying this recipe is near and dear to my heart. A piece of my childhood is built into this recipe. As a born and raised New Englander, I have so many memories of a cold lobster roll on a hot summer day… Lobster coming straight off the boats… If you have never experienced this, I suggest you place this on your bucket list.

            The lobster roll has become more then what it was originally meant to be; simple, flavorful, and refreshing. Cooks around the globe have done so many things to change this masterpiece that I believe we have kind of forgot what it was originally.

            I took the time to rediscover the memories of my childhood to find the right flavor and ingredient combination for this recipe. After many tests, I give to you…. THE NEW ENGLAND LOBSTER ROLL!!

INGREDIENTS

1 lb. Cooked Lobster Meat (DO NOT CHOP THIS MEAT UP! How ever it comes out of the shell is how you want it. See Picture Below.)

1/3 cup Mayonnaise

2 tsp Fresh Lemon Juice (Do yourself a favor… squeeze the lemon for this)

¼ cup Finely Chopped Celery

1 tsp Chopped Parsley

2 tsp Scallion (Very finely chopped. Use just the very green tops for this)

1/8 tsp Hot Sauce

1 pinch Sea Salt

1 pinch (or a few turns of the grinder) Ground Black Pepper

4 Split Top Hot Dog Rolls (Don’t cheat on these. Find split top rolls, it does make a difference)

¼ cup Melted Butter

INSTRUCTIONS

1.      In a small mixing bowl, place picked lobster meat. Make sure the meat is not dripping with moisture.

2.      In a separate bowl, combine mayonnaise, celery, parsley, scallions, lemon juice, hot sauce, salt, and pepper. Mix till well combined.

3.      Add mixture to bowl containing lobster and gently combine till all lobster pieces are coated.

4.      Place a small saute pan over medium heat. Brush top and bottom of rolls with melted butter and toast in pan till crisp and warm.

5.      Split rolls to allow filling.

6.      Divide lobster mix into four rolls.

7.      Serve and Enjoy!

As a true New Englander would tell you, make sure if you are cooking the lobster yourself to take the rubber bands off the claws to prevent the possibility of it flavoring the water the lobster is cooking in.

If you are buying these cooked and frozen, make sure to drain the meat post thaw. This will prevent the mix from being runny.

This has been one of the most fun posts I have ever had the honor to share with you. I am grateful to all of you and thank you for allowing me this experience.

Chef Tufaro

SMOKED TOMATO MARINARA SAUCE

     

     Marinara sauce is a staple of many Italian dishes. This has been one thing that I refuse to ever buy in a jar and have always had on hand in every kitchen I have ever run. BUT… It was time for an upgrade. Everyone is smoking everything these days and I figured this might be an interesting flavor infusion.

      Deciding to smoke the tomatoes replaces the process of steaming or boiling them to remove the skin. This recipe can be made without the smoking of the tomatoes and it will still be amazing. In complete disclosure, I have always made my marinara sauce rather thick compared to most. I can not stand a sauce that runs of the noodle… It must have sticking power.

      This marinara sauce has been served in four different locations on over 40 different dishes. I hope this smoked form has just as much success. AND NOW I GIVE TO YOU… SMOKED TOMATO MARINARA SAUCE!!!

INGREDIENTS

4 lbs. Roma Tomatoes

½ cup Sliced Garlic

½ cup Diced Sweet Onion

1/8 cup Olive Oil

¼ cup Basil (Picked and Sliced into Thin Strips)

¼ tsp Sea Salt

¼ tsp Black Pepper

¼ tsp Sugar

¼ cup Red Wine

INSTRUCTIONS

1.      Begin by cutting the tops of the Roma tomatoes off and disposing them

2.      Place tomatoes in an aluminum pan cut top up, side by side.

3.      Sprinkle exposed tops with salt and pepper.

4.      Place tomatoes in smoker and smoke till tomatoes are soft and skin splits.

5.      Remove skin from tomatoes and squeeze with hands into pan allowing to mix with flavors from pan.

6.      In a shallow saucepan, over medium heat, place oil and allow to become hot.

7.      Once hot, add garlic and onions and sauté till ingredients become tender but not soft.

8.      Add tomatoes to the saucepan and combine.

9.      Once simmering, add basil, cover, and allow to simmer for about one hour (stirring occasionally) over low heat.

10.  Add red wine and sugar. Allow to simmer (stirring occasionally) till sauce thickens.

11.  Enjoy!

I am thrilled to share this recipe with you. The smoked flavor in the sauce allows this marinara to have a wild side but tame enough to use on just about anything. Enjoy in good health.

Chef Tufaro

CRAB AND CHEESE STUFFED RAVIOLI

           

             Let me start by saying I am a huge ravioli fan (See Molten Chocolate Ravioli…)! But there is something about a ravioli that is made from scratch that makes you just melt. Then of course the sauce… Well, you get the idea.

            This ravioli was inspired by an American Chinese favorite ‘Krab Rangoon’ but with Crab (not Krab) and in more of a traditional Italian form. I am a believer that we must be careful to not over complicate that which is so pure. Flavor can be created by the combination of unique ingredients without all the complex add-ins.

            These raviolis could be served with a butter sauce, a traditional marinara sauce, or something more unique. A very versatile main dish. And now… Please Enjoy… CRAB AND CHEESE STUFFED RAVIOLI

INGREDIENTS

1 Batch Egg Noodle Dough (See https://cheftufaroanonymous.blogspot.com/2019/06/fresh-egg-noodle-pasta.html)

2 cups Snow Crab

1 cup Ricotta

1 Tbl Fresh Chopped Parsley

1 tsp Black Pepper

1 tsp Sea Salt

INSTRUCTIONS

1.      Produce Egg Noodle Dough to recipe and roll to approximately 1/8-inch-thick (Approximately 8 sheets, 4 inches by 12 inch)

2.      In a small mixing bowl, combine snow crab, ricotta, parsley, black pepper, and salt.

3.      Lay one sheet of dough on a flat surface.

4.      Place 12, one tablespoon mixture scoops spaced evenly in two rows of six.

5.      Brush a small amount of water along the edge of noodle and in between each scoop of mixture to ensure sealing between top and bottom noodle layer.

6.      Place another noodle layer over the other noodle and gently press to seal mixture between two noodle layers.

7.      Cut into 12 ravioli pieces.

8.      Repeat steps 3-7 three more times till you have 48 raviolis.

9.      In a sauce pot, heat water till boiling.

10.  Once boiling, place raviolis in water. Cook till floating.

11.  Remove from water and allow to drain.

12.  Serve with your choice of sauces.

13.  Enjoy!

While making these raviolis, I used a tool to assist in the process to simplify the creation process. The recipe is written as if they are being made by hand, but this can simply be adjusted to adapt to your choice of process.

I have stated simplicity is the best form of food creation. Though this is complex to make, the ingredients are very simple and few. These raviolis were amazing, and I would suggest serving these to the pickiest of eaters. 

As always, I am grateful to all of you. Thank You so very much!

Chef Tufaro

BACON WRAPPED JALAPENO SHRIMP

            This is one of those appetizers that you kind of envision but have no idea what to expect. Personally, I have wanted to make these for some time now but never found the proper time or place for a serving like this.

            The traditional Stuffed Jalapeno was due for an upgrade, so we began wrapping it with bacon (which I think we have got to the point we wrap everything in bacon). After wrapping it with bacon, we fried it… then we smoked them… but we have never really added to them for some time UNTIL NOW! The chef in me thinks, “If I add shrimp, the cost of the dish goes up.” The foodie in me thinks, “SHRIMP MAKES EVERYTHING BETTER!” The combination of flavor these have is like something I personally had never found. So… I give to you… BACON WRAPPED JALAPENO SHRIMP.

INGREDIENTS

16 Shrimp (Peeled and Deveined, Tail-On, 26/30 size is best)

8 Jalapeno (Halved and Hollowed)

16 Slices Bacon

8oz. Cream Cheese

1/3 cup Cheddar

1 tsp. Chopped Parsley

1 tsp. Black Pepper

INSTRUCTIONS

1.      Preheat oven to 375 degrees F

2.      Cut jalapeno into halves lengthwise and remove seeds and stem

3.      In a small mixing bowl, combine cream cheese, cheddar cheese, parsley, and black pepper. Fold until well combined,

4.      Using a sharp knife, butterfly shrimp open to allow easier assembly

5.      On baking sheet, lay out jalapeno rounded side down.

6.      Place one shrimp in each jalapeno with the tail sticking out the stem side.

7.      Place approximately 1 Tbl cheese mixture on top of shrimp spreading to cover open side of jalapeno.

8.      Cut bacon slices so that each is divided into two pieces (one 1/3 and the other 2/3 the length of the bacon slice)

9.      Wrap short bacon piece over the top side of the jalapeno to seal the top.

10.  Using the longer piece of bacon, wrap around the jalapeno starting at the shrimp tail side and rolling up to cover the cheese.

11.  After completing all 16 shrimp, cover baking sheet with aluminum foil and place in oven for 30 minutes.

12.  Remove foil and return to oven till bacon is crisp but not overcooked.

13.  Plate and Serve.

This is an amazingly elegant starter that can be served at a tailgate party or a dinner party. All these unique flavors come together to create something completely different and unique. I hope you enjoy and am grateful for all your support.

Chef Tufaro

DROPPED CHEDDAR BISCUITS

            I must start by saying that my Great-Grandmother was the first inspiration I had as a cook. I miss her everyday and I dedicate this recipe to her, and the memory of her making dropped biscuits in a wood stove every time I was with her.

            I do not have much to say about these biscuits except YUM! Some things just do not need words, and honestly, I am at a loss for them. It has been a long time since I have really sat and thought about my childhood and all the time I spent with my Great-Grandmother when I was sick.

            I guess what I hope everyone gets out of this recipe is the love and joy that she brought to me. I Love You Great-Grandma Anthony! I hope this recipe makes you proud.

INGREDIENTS

2 cups All-Purpose Flour

1 Tbl Baking Powder

½ tsp Garlic Powder

½ tsp Salt

¼ cup Butter (Room Temperature)

¾ cup Milk

¼ cup Shredded Sharp Cheddar Cheese

INSTRUCTIONS

1.      Preheat oven to 450 degrees F.

2.      Lightly grease a baking sheet.

3.      In a large bowl, mix flour, baking powder, garlic powder, and salt.

4.      Add butter to dry mixture. Using a fork, cut in (mush) butter till clumped but spread into mixture.

5.      Add milk and cheese to mixture and stir until moist. Texture should be about the consistency of cookie dough.

6.      Drop dough, one heaping spoonful at a time, onto baking sheet.

7.      Bake in oven for 12-15 minutes, until golden brown.

      Makes 12

This recipe is simple and to the point, but they are so good! I hope you enjoy as much as I have.

Chef Tufaro