Last night’s dinner was not cooked by me! Chef John and I went to one of my favorite ramen noodle joints in NYC, Hide-Chan. Ramen joints are popping up everywhere in NYC, but a lot are mediocre; this one is NOT. It is incredible, and I highly recommend it (my #1 favorite noodle joint is Ippudo, but it inevitably will have a two hour wait). If all you know about ramen is college (or perhaps even current) memories of pouring hot water in a styrofoam bowl, then prepare to have your mind blown!
At Hide-Chan there are only a few menu items, and all soups are made with a pork broth. I ordered the Hakata Kuro Ramen, served with inky ma-yu roasted garlic oil that coated everything black (think squid ink). The incredible smells are oozing out of this bowl which also included green onions, tree ears, seaweed and tender pork slices. I of course added the spicy oil because that is how we roll at NummyNumNum. Everything in this soup works, the textures, flavors, smells all amazingly perfect. Seeing as it is FREEZING here, this was the perfect Wednesday night meal. We also got the pork buns, which are not the best I have had but still does the trick! To be honest, I have never met a pork bun I didn’t like. Roasted pork, soft bun bread and mayo? Seriously you just can’t mess that up. An item I noticed this time around was raw octopus in a spicy wasabi sauce. It was fresh, crunchy, refreshing and a perfect way to start this meal. As always, you have to order a big mug of Kirin because it pairs perfectly with this hearty Japanese comfort food. -ts
Tag Archives: spicy
Last night’s dinner…Asian SCRIMPS! This may have been the easiest quickest recipe ever; start to finish including marinating time was about 20 minutes. Next time I think I will make my own sweet chili sauce, but this time around I just used the pre-made stuff. If you can’t find kaffir lime leaves lime zest is ok. I served this with summer rolls and lemon herb quinoa on the side to be healthy.
I think serving with a fresh baguette to soak up the sauce would be ideal. Back to the shrimp tails debate from this post, I am all about keeping the tails. Good looking food always tastes better. Oh and chef Katie, get on this recipe because you will love. -ts
1 pound shrimp shelled and deveined
1/3 cup sweet chili sauce
1 lemon- juice and zest
3 kaffir lime leaves sliced, substitute 1 teaspoon grated lime zest
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves minced garlic
1 teaspoon brown sugar
¼- 1/3 cup coconut milk
Siracha (optional as this is spicy on its own)
1/4 cup cilantro chopped for garnish
- Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
- Heat a pan.
- Add the shrimp, the marinade, siracha (if using) and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
- Remove from heat and mix in the cilantro.
I am probably out of my element in posting this recipe as I am sure The Chef or RipleyPickles have a version passed down from their great great grandmother’s junior league club. However growing up in Memphis and having lived in NOLA, I know my cornbread. This recipe has been adapted from Michael Rulhman and is fool proof. Here at NummyNumNum we like our food spicy, but if you are, in Chef Charlie’s words, a “PWEEF” then feel free to hold back on the jalapenos. If you like your cornbread real sweet, then add more sugar. My tip: coat your skillet with bacon drippings before adding batter. –ts
About 1/3 cup flour
1 heaping cup cornmeal
1 teaspoon baking powder
3-4 tablespoons sugar
8 ounces milk
2 large eggs
4 ounces butter, melted but cool
1-3 jalapeno peppers, seeded and diced
- Preheat oven to 350 degrees. Sift and combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Whisk together milk and eggs then add the butter, whisking.
- Stir together wet and dry ingredients until well incorporated, stir in the jalapenos.
- Pour batter into a buttered or oiled loaf pan (or vessel of your choice, I recommend cast iron skillet) and bake about 25-30 minutes. You don’t want these too dry, but also not too wet. Unfortunately this is not a spoon cornbread recipe, but if you have a good one please pass along!
Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.
2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste
- Heat oil in a large pot over medium heat. Add all of veggies except tomatoes. Cook until soft and caramelized (this is the most important part of making this soup right).
- Then add tomatoes, stock, chili powder, and cumin. Simmer for about an hour.
- Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.
I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.
The secret is using picante sauce where so many people use salsa because it gives you just enough zing to cut through the creaminess.
(It’s also technically 8 layers if you include the tomatoes on the top, but it will be so good that no one will complain.) Now go getcho chips and enjoy.
2 15 oz cans refried beans with green chiles
1/2 cup mayo
1/2 cup sour cream
2 cups guacamole
picante sauce (medium or hot), enough to cover the guac layer
2 cups shredded cheddar and monterey jack cheese
4 green onions, chopped
4 oz can sliced black olives
3 tomatoes, seeded and chopped
Fritos or Scoops
- If you want to serve the dip hot, preheat the oven to 350.
- Mix mayo and sour cream together.
- Layer ingredients in order, starting with beans and ending olives.
- Bake for 30 minutes, top with tomatoes and serve. Or, if you’re of the more impatient variety or you prefer this cold, add tomatoes, sit and chow.
I know the Chef is the expert in Indian Food, and I cannot wait for him to share more recipes. However, this recipe is incredible. I have made it about 3 or 4 times, and every time I am amazed at how tasty it is. This recipe comes from Grace Parisi, and the spicy tomato creamy sauce is addictive. The more cayenne pepper the better! The chicken needs to marinate overnight, so plan accordingly. -ts
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
Salt and freshly ground pepper
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala (any ethinic grocery will have this)
1 1/2 teaspoons pure chile powder
1 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream
- MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
- Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
- In a large enameled cast-iron casserole, heat 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
- Serve With steamed basmati rice, rice pilaf or warm nan.
“Velveeta does a body good” – Erin Raizk. Straight from Soul Food cookbook and Erin’s kitchen, the BEST mac and cheese recipe. There is nothing healthy about this one. I can attest to this recipe because I have been at parties where Erin has made this, and it is pretty much finished before any other food has been touched. Erin says: I only trust “soul food accredited” comfort foods, and this mac and cheese will make you famous. If you like spicy, I suggest using 12 oz rather than 4 oz. of chopped jalapenos- cuts the insane cheesiness perfectly. – ts
16 oz box of macaroni
1 stick of butter (softened)
1 13 oz can of evaporated milk
1 block of sharp cheddar cheese (approx 16 oz)
1 block of sharp or milk cheddar cheese (approx 8 oz)
1 box of Velveeta
1 4oz can of jalapeno peppers, chopped
salt and pepper to taste
- Cook the macaroni according to package directions.
- Cook about 1 minute less then the package directions.
- While the macaroni is cooking, cut 16 oz block of cheese into small cubes and slice Velveeta into pieces.
- Then take the cooked macaroni, drain but do not rinse. Return the macaroni to pot.
- Add butter, milk, cheese cube and slices to hot macaroni. Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
- Add jalapeno peppers; add salt and pepper to taste. Pour into baking dish.
- Cover the top with the remaining cheese (grated, sliced or cute into cubes).
- Bake at 350 for 35 minutes. You want the top to brown and the pasta to set.
I think these are supposed to be called “poppers,” but that invokes visions of Applebee’s (and not in the good we’re-18-year-olds-with-fake-IDs-and-they-have-2-for-1s way). Morg made these for Morganthony’s Christmas party last year and they were so good I turned right around and made them for Sibling Game Night the next week. They are easy. In the good way.
- Preheat the oven to 375.
- Spoon cream cheese into jalapenos (enough to fill but not overstuffed).
- Wrap with bacon and bake for 20 minutes (or until bacon is fully cooked).
The blog is a hit in the Midwest too! Good friend and party potato guru Krissy Hof says: I see that there is a pretty solid Bolognese up already. Even though that is my fav recipe, here’s another. This recipe is based on an enchiladas verdes recipe by Rick Bayless, who I think is the nicest man in the world. I can’t wait for him to take me on a Mexican adventure where we visit so many pueblos and eat the s— out of their towns. I added more heat and more cilantro than his original version, so things like the chipotle peppers and extra cilantro can be removed to taste. -ts
4 poblano peppers
1 cup (lightly packed) spinach leaves, roughly chopped
Chopped cilantro (about 1/2 cup – optional)
3-4 chipotle peppers in adobo sauce, chopped and seeded (obviously leave more seeds if you want this hotter)
bit of the adobo sauce from the peppers
1 small can diced green chiles
2 cups milk
2 cups chicken broth
6 tablespoons butter
6 garlic cloves, peeled and chopped
1/2 cup flour
3 cups shredded chicken meat (I just use a rotisserie chicken) – set aside in small bowl
12 corn tortillas
olive oil or vegetable oil
1 cup chihauahua cheese
- Broil the poblanos on a baking sheet in the oven, just underneath the broiler, for about 10 minutes, turning occasionally until all sides are bubbling and getting brown. Remove and let cool. You can also do this on the grill.
- When the peppers have cooled, peel off their skins, remove the stem/core and roughly chop them.
- In a food processor or blender, combine the chopped poblanos, the spinach, the chipotle peppers, the green chilis and the cilantro.
- In a medium saucepan, heat the milk and chicken broth over medium-low heat.
- In another saucepan, heat the butter and add the garlic for about a minute over medium heat. Add the flour and whisk together for another minute. Raise the heat to medium-high. Add the chicken broth/milk mixture, and cook, stirring constantly, until the sauce comes to a boil. Reduce heat and let cook for 5 minutes. Remove from heat.
- Pour half of the sauce mixture into the blender with the chilis and spinach. Blend until smooth. Pour the mixture back into the saucepan with the remaining sauce, and season with salt (about 2 tsp).
- Heat the oven to 350. Smear about 1 cup of the sauce on the bottom of a 13×9″ baking dish. Stir about 1 cup of the sauce into the bowl of chicken, mix well.
- On a baking sheet, lay as many tortillas flat as you can and spray or brush both sides with the oil. Continue to stack tortillas on top of each other until you have about 12 ready to go. Put them in the oven for about 3 minutes, enough to make them soft. Wrap them in a warm towel to keep warm while you assemble the enchiladas.
- Taking one tortilla at a time, scoop a bit of the chicken into each and quickly roll it up. Put each enchilada fold down in the baking dish, and continue to line them up. Cover all evenly with the remaining sauce, and sprinkle the top w/ cheese. Bake for about 20 min, or until golden brown. Garnish with cilantro and enjoy!