Tag: main course
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.
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.
Pasta with Creamy Roasted Poblano Sauce
Pasta with Creamy Roasted Poblano Sauce
This recipe is very simple and is another great way to use poblano peppers. Roasting them whole in the oven brings out a lot more flavor instead of throwing them into a blender raw. If you’d like to add a Serrano pepper to the sauce to add some heat please do. The poblano peppers are very neutral in spiciness.This recipe traditional uses spaghetti noodles for the pasta. You can use any type of noodles that you like. I decided to use linguini.
Servings: 4
Ingredients
- 1 lb spaghetti noodles cooked
- 3-4 whole poblano peppers
- 1/2 cup cilantro
- 1/2 large onion diced
- 6 garlic cloves minced
- 1 cup corn
- 1/2 cup whole milk
- 1 cup Mexican table cream
- 2 tsp chicken bouillon
- 3 tbsp butter
Garnish
- crumbled queso fresco cheese
Instructions
Roasting the poblanos
- Set your oven to broil. Place the poblano peppers on a rack.
- Roast for 5-6 minutes a side, until the skins char.
- I like to put the peppers directly from the oven into a bowl with a cover over it for 10 minutes. This allows the charred skins to steam off of the peppers.
Creamy Poblano Sauce
- In a blender, puree the roasted poblano peppers, cilantro, whole milk, table cream, and chicken bouillon. Set aside.
Pasta with Creamy Roasted Poblano Sauce
- Over medium high heat in a large sauce pan, melt the butter. Sauté the corn for 5-6 minutes, just enough to get some color. Remove and set aside.
- In the same pan, sauce the onions and garlic for 5 minutes.
- Turn heat down to medium. Stir in the poblano sauce. Cook for 10 minutes.
- Stir in the corn. If you decided to roast an extra poblano pepper, cut that up into strips and add in as well.
- Stri in the cooked spaghetti. Cook for 3-4 more minutes.
- Plate it up. Garnish with crumbled queso fresco cheese.
