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Curry Udon with Omelette
Curry Udon with Omelette
Another continuation of my addiction to Japanese curry, this time with udon noodles with an omelette over the top. Easiest recipe ever.
Servings: 2
Ingredients
- 16 oz udon noodles
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- salt to taste
- 4 cups water
- 2 beaten eggs
- green onion chopped
Instructions
- Soft up the udon noodles in boiling water for 2 minutes. Drain and set aside.
- In a large sauce pan over medium heat, melt the butter. Add in the flour and cook for a minute, constantly stirring.
- Stir in the curry powder, garam masala, and cayenne pepper. Cook for 1 minute.
- Stir in the water. Whisk until all of the lumps have been broken up. Adjust salt to taste. Simmer for about 10 minutes until the sauce thickens.
- Add in the udon noodles. Simmer for another 3-4 minutes.
- Grease a small egg skillet over medium heat. Agg the beaten eggs. Cook for 3-4 minutes until the eggs are almost cooked.
- Flip that sum'bitch and cook for 1 more minute.
- Bowl up the curry udon noodles. Roll up the omelette and place over the top of the noodles. Garnish with green onion.
Bacon Wrapped Plantains
Bacon Wrapped Plantains
Plantains are becoming my potato replacement. There, I said it. They are even beter when wrapped in bacon with this siracha mayo dipping sauce.
Ingredients
- 8 strips bacon
- 2 plantains
Dipping Sauce
- equal amounts of siracha and mayonnaise
Instructions
- Peel the plantains like so.
- Cut them in half vertically.
- Cut those halves in half.
- Cut those halves in half. You should end up with 16 pieces.
- Cut the pieces of bacon in half. Wrap each plantain with the bacon. Stick a toothpick in it to hold it together.
- Preheat the oven to 400 degrees. Place the bacon wrapped plantains on a rack on a baking sheet covered in foil.
- Bake for 25 minutes until the bacon is crispy.
- Mix together equal amounts of siracha and mayonnaise.
- Get your grub on!
Jamaican Roast Whole Red Snapper
Jamaican Roast Whole Red Snapper
Roasting whole fish is a lot easier then people think. An easy way to look at it is to roast whole fish at 20 minutes per pound at 350 degrees. Simple enough. It is also significantly cheaper as well. This red snapper is seasoned with ingredients used in Jamaican cuisine such as thyme, garlic, allspice, and green onions. If you want a little heat to your snapper, add some cayenne to your seasoning mix. Serve with lime wedges.
Servings: 2
Ingredients
- 2-2.5 lb. red snapper
- 2 tsp thyme
- 1 tsp allspice
- 1/2 tsp white pepper
- 2 tsp salt
- 1 green onion cut into 6 pieces
- 1/2 lime cut into 6 pieces
- 3 garlic cloves minced
Instructions
- Have your fish monger clean and scale your red snapper. Place on a foil covered baking sheet.
- Make 3 cuts on each side of the snapper. Season both side of the fish with salt, thyme, allspice, and white pepper. Stuff each of the cuts with green onion, garlic, and a slice of lime. Let it marinate for a hour.
- Preheat your oven o 350 degrees. Roast the snapper for 40 minutes. Let rest for 10 minutes before serving.
- A whole 2lb. fish serves 2 people.
