Tag Archives: cilantro

Roasted Chicken Ramen Broth

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Roasted Chicken Ramen Broth

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Even though spring is (supposedly) around the corner, its been pretty frigid.  There was a blizzard of sorts here on the Northeast the other day.

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…of sorts.

What better way to warm up than a steaming bowl of soup? I was craving ramen the other day, and so I decided to try my hand at making a deep rich broth to pair with some noodles, Law and Order SVU reruns, and throw blankets.

I’ve never made ramen before, so I was a bit nervous. Everybody and their mother is making amazing ramen these days.  Would mine hold up?  I promise you, this is simple. Scary simple.  And full of flavor.  Two of my favorite things.

Ingredients:

I chicken, cut into 8 pieces

NOTE: you can buy this at the grocery store already cut up or have your butcher do it for you, or do it yourself.  Either way, we are looking for some chicken bones and trim here.

1 bunch scallions, trim reserved and whites/ greens thinly sliced for garnish

1 knob ginger, sliced (you can keep the skin on)

7 cloves garlic, smashed

3T sesame oil

soy sauce, mirin, and hoisin sauce- about 1/4 C each, to taste.

1 stalk lemongrass, bruised

4 C chicken stock

2 C water

Directions:

Trim the chicken and reserve trim meat and bones.  Whisk together soy sauce, mirin, and hoisin to taste and set on the side.

Heat sesame oil in a medium sized pot over medium heat and add chicken bones and trim, searing to get a deep brown, roasty color on all sides.  Add ginger, garlic, and scallion trim and sweat until fragrant, about a minute or two.  Add soy sauce mixture and scrape up any chicken bits that may have stuck to the bottom and cook until a bit syrupy.  Add chicken stock and water and lemongrass stalk and bring to a simmer and let reduce and flavors concentrate, about one hour.

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Strain and enjoy!

For some possible garnish, Here are some ideas:

Noodles; Lo-mein from the Asian section at the supermarket, ramen noodles for about 50 cents from any corner store, leftover cooked rice or microwave dumplings are great ideas also.

Veggies! The more the merrier, in my opinion.  I like pickled  any pickled veggie for the nice tang, radishes, arugula, kale, carrots, mushrooms.

Extra seasonings like Gochujang, Sriracha, scallions, and cilantro.

I love a poached egg as well, but who doesn’t?

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Seriously, who doesn’t?

Happy Slurping!

-L

 

 

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Recipe: BBQ Chicken Sandwich with Cilantro Slaw

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IMG_2456Sometimes you just need a messy sandwich for dinner, and I love those kind of nights.  I love fancy foods and interesting techniques, but I proudly admit that I also love a great sandwich (or burger!) and a beer. I’m sure my arteries won’t be thanking me, but a life without a messy sandwich is no life at all.

This sandwich is super easy to make and more fun to eat, so try it ASAP. I adapted this recipe from the Pioneer Woman, but with a few steps shortened to make it easier on time and my wallet.  Trust me, the flavors are incredible regardless of how they get into the meat.

Ingredients:

Bulkie rolls [$3]

1 rotisserie chicken [$7]

1 head garlic [.50 cents]

1 medium onion [$1]

1 large bottle of  bbq sauce, any kind [$2]

cilantro [$1.50]

1 medium head red cabbage [$2]

milk, mayo, and white vinegar, which I had on hand and is in many a pantry.

 

Directions:

Take the meat off the bones of the chicken and shred with your hands into a large pot with a splash of veg oil, some sliced onion, some whole cloves of garlic and the bottle of BBQ sauce.  I like to run about half a bottle of hot water in the bottle and shake it up and add it to the chicken.  Cook over low heat for about an hour or until the chicken is at one with the sauce, creamy and shredded and sweet.

The garlic cloves become buttery, make sure your sandwich gets at least one.

The garlic cloves become buttery, make sure your sandwich gets at least one.

While the chicken is cooking, make the slaw: mix equal parts milk and mayo with a splash of vinegar, salt, pepper, and cayenne to taste.  Mix with shredded red cabbage and rough chopped cilantro until the mixture is just the best slaw ever.  When the chicken is done, add to the bun with the slaw and a side of fries, is desired.

A beer is necessary.

A beer is necessary.

I’ve made this sandwich a few times, and it’s a hit every single time.  You can’t go wrong with this one.

-L

Recipe: Cilantro Mojitos

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I love cilantro.  Love it.  Love it.  Now, while I understand that this is a controversial herb, according to this article, those who dislike cilantro can’t help it.  It’s cool.  If you don’t like it, I’m sorry, but if you do, this recipe is awesome.  For those who can taste the delicate herb, listen up:

There is a cilantro flavored vodka out there.  Yup.  Awesome.

Hey there, good–looking.

Hey there, good–looking.

I bought the tiny bottle on a whim to see if I would like it, so this recipe was all I could come up with considering the ingredients of my pantry (which are still few, seeing as I just moved in). Now that I know how delicious the vodka is, I will be buying a larger bottle and making new concoctions.

Ingredients:

Cilantro vodka [$1.50 for a small bottle]

Sprite [$2]

1 bunch cilantro [$1]

1 lime [.50 cents]

Directions:

Muddle (crush) cilantro leaves and a lime wedge in the bottom of a glass.  Add ice and cilantro vodka.  Top with sprite.  Stir to combine and serve.

I also added a dash of chilli powder to spice things up in the glass.

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A delectable cocktail for final nights of summer and Taco Tuesdays.

-L