#26 Beer Battered Ramen

For those of you who have gone out with me to get a beer, you have learned by now that I have transcended the category "beer snob". I believe my unwarranted exclamations and histronic reactions have earned me the title, "beer douchebag". So when I stumble across the inevitable mediocre Saint Arnold in my fridge, my shriveled heart fills with dismay. Well... not anymore. Apparently, there is a use for beers that just do not make the taste bud cut. Pour it in a batter. I scored an excellent beer batter recipe off of allrecipes.com that took no skill and very little time to complete. This recipe called for beer, eggs, and flour. Check and CHECK. I've always been a fan of fish and chips, so I decided to try my luck at battering up some ramen/ Much to my surprise, it did not turn out awful. In fact, it was delicious. I boiled the ramen for about 2 minutes, and packed some into a dense ball with sauteed tuna and onions. The ball was dipped in a batter mixture and place in a saucer with oil. Ta da! Instant fried creation.

#25 Gouda Chili Ramen Bowl

So this ramen bowl is actually an old recipe. "Old" in the sense that I had actually made this a couple weeks back, not "old" in the implication that this dish is a classics dish. More importantly this meal was a collaborative effort. My good friend, Kevin Rivas, decided to cook chili for the house one night. And it was remarkable.

 I'd like to think that he artfully turned a cow's carcass into a delicacy. I can't fully enclose information about how he made his chili but I do know that he added Italian sausage, peppers, and dark chocolate powder. The chocolate really smoothed out the spicy bite of the peppers and resulted in a some heat gradient for the tongue. I, being the sacrilegious person that I am, took his fine chili and smashed it into a bowl of ramen. I added some carrots and corn to enhance the sweetness, and soaked the noodles in a chicken broth. Cheese didn't seem like a terrible idea, so I also melted and stirred in some peppered Gouda.

#24 Cotswold and Humbolt Fog Cheese Taco

I finally jumped on the cheese bandwagon. It's about time! My recent dish with Brie had motivated me to full investigate the world of cheese. I decided upon Humboldt Fog and Cotswold because I vaguely recollect serving it when I worked as a waitress at The Flying Saucer. They were the most recognizable of the cheeses because of their distinct appearance. Humboldt Cheese had an iconic layer of edible vegetable ash in the center. It is a goat cheese that is mold-ripened, forming a hardened outer-shell and soft cheesy center. Cotswold cheese is derived from Gloucester Cheese, a Gloucestershire classic. The hardened cheese is blended with chives and onions, giving it an alluring herb flavor.

I added a small amount of sausage and a wedge of lime to compliment the moldy flavors. 

#23 Sausage and Walnut Brie Ramen

I ended up going home for the holidays which means that I am in Hollywood, FL. Contrary to my past experiences and doubts, I managed to have a great experience. My prejudices about South Florida have nothing to do with visiting my family, but have everything to do with the impenetrable sense of morbidity that hangs in the air. South Florida is a manifestation of death. It seems like businesses never take off and opportunities never began. Anyways, this trip was actually refreshing. Seeing my folks reminded me of how awesome it is to be loved for doing nothing more than eating, walking and pooping. 

Back to the ramen.... For my birthday I made my folks a crab and sausage pizza. There was so much sausage left over and I was motivated to create a high-end ramen dish. The sausage and walnuts were simmered in duck broth, and the brie was melted in. You can not see the ramen that well. but it is there. I promise.

#22: Poor Man's Meal: Beans N Toast

According to an old friend of mine, Heinz beans and toast were the English equivalent to ramen; at least when he was attending university. He has been in the "successful" stage of his life of his life for at least a decade; where as, I have been bobbing about for a good year. Because, I've found myself decrepit more of than once; he satirically makes for me a plate of beans and toast. Fortunately, the humor is not lost on me AND Heinz beans are delicious. I decided to give this meager yet classic meal an update by adding ramen.

The bread was toasted with a toaster (much surprised) and fried on a pan for 1-2 minutes. I've found that gives wheat baguettes some extra crunch. I, also, added parsley to the ramen and topped the beans with Muenster cheese and a fried egg. Yummy

# 21 Burger Bahn Mi + Kevin's Masterpiece

Bahn Mi is amazing! Long story short. I believe that I had previously gone on a digression about the joys of the Vietnamese sandwich; but it deserves constant praise. According to the internet, "Bahn Mi" is the Vietnamese term for "bread"; and this includes bread of all varieties. When the baguette was introduced to the tropical land via the French, the po-boy really took off. I guess French Imperialism had one benefit. Anyways, my meat-stuffed sandwich is packed with burger, cheese, ramen, and parsley AND topped with maple syrup. I can feel the heart palpitations just looking at it.

Also, Kevin managed to top himself this Thanksgiving. Somehow, he turned mere vegetables and Wonderbread into this piece of artistry. Looks like a Klimt, no?

#20 Jamazian Curry Chkn

In celebration of Asian-fusion cuisine and the many fine food trucks they have inspired, I made a Caribbean ramen dish: Jamaican curry chicken.
So what makes Jamaican curry, Jamaican?
Good question. Fortunately, the internet has the answer. Jamaican curries tend to combine the tastes of sweet and spicy; where as, Indian and Thai curries are traditionally tangy and sour. In addition, Jamaican curries have allspice which adds a clove and nut taste.
On a side note, I added pineapple to the dish. It's acidity actually works well with the broth.