The ultimate challenge to prove that the most important aspect of cooking is technique... I hope.

INGREDIENT

Appetizer (Dipping Ramen Tasting):

• 1 package instant ramen Top Ramen

• 1 egg yolk

• 1 tablespoon (18g) butter

• 1/2 red onion, very thinly sliced

• ½ cup (15g) nori seaweed snack, lightly crushed

• 2 oz (57g) chorizo

• 2 tablespoon (32g) crushed pork rinds

Meal (Country Style Ribs, Jalapeno Chimichurri):

For The Country Style Ribs:

• 1.5 lbs (680g) boneless country style ribs

• 1 tablespoon (16g) Kosher salt

• ½ teaspoon fresh (2g) ground black pepper

• ½ (2g) garlic powder

• ½ teaspoon (.5g) cayenne powder

• 1 tablespoon (8g)( minced garlic

• ⅓ cup( 60g) unsalted butter, for basting

• 1 lemon, seared in the leftover fat then juiced on top while ribs are resting

For The Pineapple Jalapeno Relish:

• 2 jalapenos, charred over a flame and peeled

• 1 can pineapple rings, cut pineapple fine dice

• 1 tablespoon (15g) pineapple juice

• 2 tsp (5g) minced garlic

• 1 tablespoon (14g) lemon juice

• 1 teaspoon (3g) freshly ground black pepper

• Salt to taste

For Garnish:

• 1 bag Tao Kae Noi Nori Snacks

• 1 bag Pork rinds, crushed

• Cayenne Pepper

Dessert (Peach Cake, orange granita, vanilla ice cream):

• 1 can sliced peaches in juice

• ½ cup (125g) light brown sugar

• ⅓ cup (75g) unsalted butter, melted

• ½ teaspoon (1.5g) ground cinnamon

• 1 ½ cups (225g) all purpose flour

• ⅔ cup (130g) white sugar

• 1 teaspoon (4g) baking powder

• ¾ teaspoon (5g) salt

• 1 large egg

• 1 cup (250ml) milk

• 1 tub vanilla ice cream, for topping

• 2 cup (545g) orange juice frozen (for granita)

• Dried apricots, finely chopped for topping

INSTRUCTIONS:

Appetizer (Dipping Ramen):

1. In a medium saucepan add 1 ½ cups of water

2. Once water is to a boil add your noodles and seasoning packet, making sure to stir and break up noodles, and cook for 4 minutes

3. While noodles are cooking, add chorizo to a cold saute pan and cook slowly until fat is rendered and chorizo becomes slightly crispy

4. Cut the ends off of an onion and slice in half. Thinly slice each half using a knife or mandolin

5. Slice nori into thin threads using a knife, and crush chicharon into between two small mixing bowls

6. Turn off the heat on noodles and add your egg yolk, stirring continuously to emulsify the yolk into the sauce.

7. Once egg is emulsified, add butter to pan and continue to stir until the butter is melted and noodles become glossy

8. Portion noodles into 4 individual ramekins and on a large plate place nori, chorizo, red onion, and chicharron into piles.

9. Serve and enjoy.

Meal (Country Style Ribs, Jalapeno Relish):

Country Style Ribs:

1. In a small mixing bowl combine salt, garlic powder, and cayenne.

2. On a small baking tray, pat country style ribs dry and season with salt mixture

3. Heat a saute pan over medium high heat and add vegetable oil. Heat until oil starts to smoke lightly

4. Sear country ribs 2-3 minutes on each side

5. Once both sides are seared, add butter into pan and baste ribs for 2-3 minutes, cut heat on pan, add garlic, and continue to baste for another 2-3 minutes

6. Transfer ribs out of pan and spoon some sauce over ribs.

7. Place the pan over medium to high heat being careful not to burn the garlic in the pan.

8. Slice a lemon in half and sear half of the lemon in the pan for 2 minutes or until lemon has browned

9. Squeeze lemon over pork, and crack black pepper over top of pork

10. Serve with pineapple relish, nori chips, chicharron and enjoy

Jalapeno Pineapple Chimi:

1. Using a grill grate on your stove burner, char two jalapenos until they are completely blackened, once blackened, place into a covered quart container or into a small mixing bowl and covered with plastic wrap. Allow jalapenos to steam for 5-10 minutes

2. Remove jalapenos from the container and using a paper towel remove the charred skin from the jalapenos. Once the skin is removed carefully remove the seeds and dice the jalapeno and place into a small bowl

3. Separate pineapple rings and juice from the can, reserving juice for later

4. Finely dice pineapples and add to bowl with jalapenos

5. In the small mixing bowl with pineapple and jalapeno add your lemon juice, minced garlic, pineapple juice, salt, and black pepper. Stir to incorporate

Dessert Peach Cake, Orange Granita, Vanilla Ice Cream)

Peach Cake:

1. Preheat your oven to 350°F (175°C)

2. Drain 1 can of peaches and slice the peaches in half lengthwise

3. In a medium bowl mix brown sugar, 2 tablespoon melted butter, and cinnamon.

4. In a 9 inch round baking pan coated with cooking spray, spread out your sugar mix, then arrange your peaches on top of that

5. In a separate bowl whisk together, flour, white sugar, baking powder and salt until combined; then whisk in egg, milk, and remaining butter

6. Pour mixture over peaches and bake for 35-40 minutes, cool 10 minutes before inverting onto a baking sheet topped with a wire rack

7. Once the cake has cooled completely cut 4 circles using a 4 inch ring mold

Orange Granita:

1. Pour two cups of orange juice into freezer safe container and place into freezer for 4 hours

2. Once juice has completely frozen, scrape the granita using a fork

3. Serve and Enjoy

ASSEMBLY:

Ramen:

1. In four 3oz ramekins equally divide cooked ramen, top with nori chiffonade

2. On a separate round plate with ramekins surrounding, place piles of nori, red onion, chicharron, and chorizo

Ribs:

1. On a round plate, place ribs off center and at a 45 degree angle

2. Add a small spoonful of pineapple jalapeno relish on the side closest to center of the plate

3. Place broken up nori chips, standing up around the relish

4. Stand a large piece of chicharron on the side of pork closest to the edge of the plate

5. Dust the outside edge of the pork with cayenne going all the way down the plate

Peach Cake:

1. Place round of cake onto plate

2. Place scoop on ice cream on top of cake

3. Place Apricots on top of ice cream

4. Place granita around 1 half of the cake