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  • Pad Thai-Style Noodles Recipe from "Every Way to Make Instant Ramen"

    Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: Pad Thai Sauce: 2 oz (56g) tamarind pulp 1/2 cup (118ml) boiling water 3 tablespoons (35g) palm sugar, grated 2 tablespoons (30ml) fish sauce 1 tablespoons (15ml) Thai black soy sauce Pad Thai: 4 packs OH! Ricey instant Pho rice noodles (use all the noodles and spice packets) 1/2 pound (227g) chicken breast, thinly sliced 2 teaspoons (10ml) Thai sweet soy sauce 1 teaspoon (5.69g) cornstarch 1 teaspoon (5.69g) ground white pepper 1/3 cup (35g) small dried shrimp, ground to powder 4 cloves garlic, thinly sliced 2 shallots, thinly sliced 1 ½ tablespoons (22.5g) finely minced Zha Cai (optional but necessary) 3 large eggs, beaten 1 cup (202g) mung bean sprouts ¼-½ cup (25g) Chinese garlic chives, chopped 4 tablespoons (56g) roasted peanuts, finely chopped 2 limes, cut for serving Salt, to taste Methods: Pad Thai Sauce Method: In a small bowl, cover tamarind pulp with boiling water and mix until combined and rehydrated.  Press through a mesh sieve into a medium mixing bowl. To the same medium mixing bowl containing the tamarind, add palm sugar, fish sauce, and black soy. Whisk until incorporated. Pad Thai Method: Place dried shrimp into the food processor and process at high speed into a powder. Cook the Pho Noodles to package directions, with the seasoning packets, then drain and set aside. Slice chicken breasts into ⅓” slices. In a sheet pan or bowl, toss together with kosher salt, ground white pepper and cornstarch. Add soy sauce and toss together. In a large wok over high heat, add vegetable oil and once shimmering add chicken, spreading out to sear and get color on one side,  about 2-3 minutes. Then stir fry to cook through another 2 minutes and then set to the side. Add more oil to the wok over medium-high. Once very hot, add in shallots and stir fry 2-3 minutes, then add in garlic, zha cai, shrimp powder, stir frying another 2-3 minutes. Add in the noodles followed by the pad thai sauce. Increase heat to high and stir vigorously until fully incorporated. Reduce heat to medium-high. Push noodles to one side, add in beaten eggs and let cook for 30 seconds before scrambling. Toss eggs with noodles and add in Chinese garlic chives, mung bean sprouts, and cooked chicken. Stir fry until chives begin to wilt. Remove from heat. Plate with crushed peanuts, fresh mung bean sprouts, and lime wedges. Serve and enjoy.

  • Spicy Chili Oil Noodles Recipe from "Every Way to Make Instant Ramen"

    Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 cup (240ml) vegetable oil 4 packages (480g) Nongshim Neoguri Spicy Seafood Ramen (use all the noodles and all the spice packets) 3 tablespoons (54g) gochugaru 2 stalks green onion, finely chopped, extra for garnish 2 clove garlic, finely chopped Method: In a small saucepan, heat vegetable oil to 350°F (176°C). Separately, bring a large pot filled with water to a boil. Add your 4 packages of dry noodles to the boiling water and cook according to package directions (without the seasoning packets). Drain and set aside. In a heat proof mixing bowl add all seasoning and sauce packets from your 4 ramen packages plus the gochugaru, green onion and garlic. Mix to combine.  Then carefully pour hot oil into the mixing bowl, stirring until fully combined.  The mixture will bubble aggressively, so be careful not to burn yourself. Toss your drained noodles with the hot chili oil. Transfer to a plate and garnish with green onions and enjoy.

  • Instant Ramen Pizza Recipe from "Every Way to Make Instant Ramen"

    Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 25 minutes Ingredients: 2 packages (260g) Shin Black Ramen, (use both noodles and 1-2 seasoning packets to taste) 3 tablespoons (44ml) extra virgin olive oil 3/4 cup (177ml) homemade or store-bought pizza sauce 4 ounces (118g) grated low moisture mozzarella 2 ounces (59g) grated Parmigiano Reggiano cheese 10-12 (25-30g) pepperoni slices Method: Adjust oven rack to center position and preheat oven to 400°F (204°C). Bring a large pot of salted water to a boil. Add noodles and cook until flexible but not completely softened, about 2 minutes. Drain carefully. Add your noodles to a large mixing bowl and toss with 1 each of the red and gold seasoning packets, or to taste. Add noodles to a 10-inch cast iron skillet and press down into an even layer that completely covers the bottom of the skillet. Drizzle olive oil around the edges of the pan to help the ramen brown and get crispy.  Spread the sauce evenly over the noodles leaving a bit of a border around the edges. Top with the cheeses and pepperoni slices. Bake until the top is browned and bubbly, about 20 minutes. Allow to cool slightly, then use a thin metal spatula to loosen edges from the skillet. Carefully slide pizza out onto the cutting board. Slice, and serve immediately. Enjoy!

  • Cheesy Butter Noodles Recipe from "Every Way to Make Instant Ramen"

    Turns out you can make homemade ramen without JUST following the package directions. NY Times Recipe from Roy Choi, adapted by Jeff Gordinier Ingredients: 1 pack (130g) Shin Black ramen (use noodles and seasoning packets) 1 large egg, broken into a small bowl but not beaten ½ teaspoon (2g) butter 2 slices American cheese ¼ teaspoon (1g) toasted sesame seeds ½ scallion, green part only, thinly sliced on the bias Method: Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add in the seasoning packet, stir, and continue to cook for another 30 seconds. Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach. Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions and enjoy.

  • I Made The Best Fried Chicken Bucket Meal Ever

    This is the ideal homemade fried chicken meal. It's not about being fancy... it's about being simple, done incredibly well, and in many cases quite easily! Buttermilk Biscuits Mac and Cheese Mashed Potatoes Grilled Corn on the Cob Hush Puppies ALMOST Instant Cajun Fries Fried Chicken

  • Mac and Cheese Recipe from "I Made The Best Fried Chicken Bucket Meal Ever"

    Mac and Cheese Serves: 4 Cook time: 15 minutes Prep time: 5 minutes Ingredients: 8 oz (227g) elbow macaroni ¼ cup (56g) unsalted butter ¼ cup (38g) all-purpose flour ½ cup (118ml) heavy cream 1.5 cups (355ml) whole milk 1 cup (113g) cheddar cheese, grated 1 cup (113g) American cheese, shredded or finely chopped ½ cup (108g) Gruyere cheese, grated Salt, to taste Method: In a 6-8 quart stock pot, bring water to a boil and season with salt.  Cook elbow macaroni according to package directions or until al dente, about 7-8 minutes.  Drain pasta in a strainer and set aside. Using the same large pot, melt your butter over medium heat. Once fully melted, whisk in your flour. Cook, stirring continuously, for about 2-3 minutes. While continuously whisking, slowly pour in your heavy cream and milk. Once smooth and thickened, cut off the heat.  Add your cheddar cheese, mix until melted, then add the American and Gruyere cheeses. Season to taste with salt and mix until fully melted and incorporated, around 2-4 minutes. Add your cooked pasta into the cheese sauce and fold together until fully coated. Taste for salt, and season if needed. Keep warm over low heat stirring occasionally, and serve immediately and enjoy.

  • Hush Puppies Recipe from "I Made The Best Fried Chicken Bucket Meal Ever"

    Hush Puppies Serves: 4-6 Cook time: 10 minutes Prep time: 20 minutes Ingredients: 4 Shishito peppers ¾ cup (113g) all-purpose flour 1 cup (160g) cornmeal 3 tablespoons (45g) granulated sugar 1 teaspoon (5g) fine sea salt ½ teaspoon (3g) Cajun or Creole seasoning ½ teaspoon (3g) garlic powder ¼ teaspoon (1g) fresh ground black pepper 1 teaspoon (5g) baking powder ¼ teaspoon (1g) baking soda ½ cup (118ml) whole milk 2 ½ tablespoons (45g) vegetable oil 1 large egg, beaten 2 small or 1 large shallot, finely minced 2 quarts (2L) vegetable oil, for frying Salt, to taste Method: Place a small wire rack on top of your stove and turn the heat on to medium-high. Char your Shishito peppers for 2-3 minutes, give each pepper a quarter turn and char 2-3 more minutes, until blackened in small spots. You can also do this on a grill or with a kitchen torch. Remove their stems, and optionally remove the seeds. Chop them finely and set aside. To make your batter, in a large mixing bowl whisk together your dry ingredients until thoroughly combined. Then add in your remaining wet ingredients and whisk together until incorporated. If your batter is looking thin, let it rest for 5 minutes and the cornmeal should soak up any excess moisture and thicken up a little bit. In a 6-8 quart heavy-bottomed pot or Dutch oven, heat your oil to 350°F (176°C).  Once your oil is to temperature, using a spoon or tablespoon-sized cookie scoop, drop 4-8 scoops of batter at a time into the hot oil. Fry until a beautiful golden brown, and bubbling has noticeably subsided, turning as needed for even browning, 2-3 minutes. Drain on a small paper towel-lined sheet pan and season with salt to taste immediately. Repeat with the remainder of your batter. Serve and enjoy as is, or optionally serve with something like a remoulade, garlic mayo, or flavored dipping sauce of your choice.

  • Buttermilk Biscuits Recipe from "I Made The Best Fried Chicken Bucket Meal Ever"

    Buttermilk Biscuits Yield: About 12 biscuits Cook time: 15-20 minutes Prep time: 10 minutes Ingredients: 3 cups (450g) all purpose flour 1.5 tablespoons (23g) granulated sugar 1.5 tablespoons (23g) baking powder 1 teaspoon (5g) garlic powder 2 teaspoons (10g) fine sea salt ¾ cup (168g) cold unsalted butter, cut into ½ inch cubes 1¼ cup (296ml) buttermilk, plus more for brushing 8 ounces (224g) sharp cheddar cheese, grated and very cold Garlic Butter Topping: ¼ cup (56g) salted butter, melted 1 large cloves garlic, minced Method: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. In a large mixing bowl or a food processor, add your dry ingredients and pulse until thoroughly combined. Add your butter and lightly pulse a few times until you get large pea sized balls of butter (Alternatively, you can do this in a large mixing bowl using a pastry cutter or two forks to break down the butter into the flour). Transfer the contents of the food processor into a large mixing bowl and using only a fork, mix in your cheese and then add your buttermilk and mix with your fork until a rough, crumbly cohesive dough has formed. If the mixture seems too dry, add buttermilk one tablespoon at a time, until the dough begins to come together a bit more. Generally, this is a drier dough so be cautious not to add so much liquid that the dough becomes tacky. Turn your dough onto your work surface and using a bench scraper, bring it together into one mass.  Try to touch it with your hands as little as possible so as not to melt the butter, use your bench scraper and rolling pin during this time to avoid doing so.  Using a rolling pin, roll the dough into a 10x14 inch rectangle. Flour your dough as needed to prevent sticking. Using your bench scraper, fold the short sides of the dough over the center into thirds like folding a letter, overlapping one side over the other. Rotate 90 degrees, fold like a letter once more, and roll your dough out one final time keeping the final rectangle at least 1-inch thick. Do not roll your dough too thin or your biscuits will have no height.  Repeat the rolling-folding process a third time. Your dough should come together by now, but if it’s still crumbly, repeat the folding and rolling process one final time. Using a 3-3 1/2” inch biscuit cutter, punch out your biscuits by pushing straight down without twisting your cutter. Bring any scraps together, roll back out to 1-inch thick, and repeat until all the dough has been used.  Place your biscuits on your baking sheet evenly spaced, and lightly brush the top of each biscuit with buttermilk. Bake for 15-18 minutes until the tops of the biscuits are a nice deep golden brown. While the biscuits are baking, optionally you can make your garlic butter topping by melting your salted butter in a small saucepan set over medium heat. As soon as the butter is melted, cut off the heat and stir in your garlic. As soon as the biscuits come out of the oven, brush each one with your garlic butter and allow to cool on a wire rack before serving. If you wish to serve the biscuits later in the day, you can reheat in an oven set to low.

  • Grilled Corn on the Cob Recipe from "I Made The Best Fried Chicken Bucket Meal Ever"

    Grilled Corn On The Cob Serves: 4 Cook time: 4-6 minutes Prep time: 15 minutes Ingredients: 4 ears of corn, shucked ½ cup (112g) unsalted butter Flaky salt, to taste Method: Light a charcoal or gas grill to medium-high heat, or if indoors heat a large grill pan to medium-high heat. While your grill is heating, to a small saucepan over medium heat, add your butter and cook until fully melted. Allow your butter to cook swirling and stirring occasionally until the butter smells nutty and is a deep golden brown. Be aware that the butter may continue to brown a little bit from the residual heat left in the pan even after the heat has been turned off, so try to cut it off slightly earlier than necessary to avoid burning the butter. Cut off the heat and set to the side. Place the corn on the hottest part of your grill and cook for 1-2 minutes or until the corn is hot and lightly charred.  Give each ear of corn a quarter turn and cook for 1-2 more minutes until all sides are lightly charred and heated through. To serve, brush each piece of corn generously with your browned butter, and season all over with flakey salt. Serve and enjoy.

  • Fried Chicken Recipe from "I Made The Best Fried Chicken Bucket Meal Ever"

    Fried Chicken Serves: 4-6 Cook time: 25 minutes Prep time: 30-45 minutes (not including marinating time) Marinade: 3-4 bone-in chicken drumsticks 3-4 bone-in chicken thighs 3-4 whole chicken wings 2.5 cups (593ml) buttermilk 1.5 tablespoons (23g) garlic powder 2 teaspoons (10g) onion powder 1 tablespoon (15g) celery powder 1 tablespoon (15g) cayenne powder 1 tablespoon (15g) white pepper powder 2.5 tablespoons (38g) kosher salt 1.5 teaspoons (6g) MSG 2.5 teaspoons (13g) smoked paprika Dredge: 2.5 cups (375g) all-purpose flour ½ cup (96g) potato starch 2.5 tablespoons (38g) kosher salt, plus more to taste 1 tablespoon (15g) mushroom soup base powder 1 tablespoon (15g) garlic powder 1 teaspoon (5g) white pepper powder 1 teaspoon (5g) celery powder 2 teaspoons (10g) cayenne powder 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) dried thyme, crushed between fingers Fresh cracked black pepper, for finishing Fried Chicken 3 quarts (2.8L) vegetable oil Method: To make the marinade, in a large mixing bowl combine all the marinade ingredients except the chicken pieces, and whisk until fully incorporated.  Add your chicken, toss together and make sure some marinade gets under the skin.  Cover with plastic wrap and refrigerate for a minimum of 30 minutes or ideally overnight. Once your chicken is marinated, fill a 6-8 quart heavy-bottomed pot or Dutch oven with vegetable oil, making sure that your pot does not fill beyond around the halfway point, and heat to 350°F (176°C). For your dredge, in a separate large mixing bowl, combine all ingredients and whisk until fully incorporated.  Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge.  This is not mandatory but it will create the extra crispy flakes on the outside of your fried chicken. Remove the chicken from the marinade and toss in your dredge. Press the chicken into the dredge aggressively to coat it thoroughly. Once completely coated, shake off the excess and place on a baking sheet that has been dusted with the dredge.  Repeat with the rest of your chicken. Once the oil is at temperature, gently add the chicken in batches (3 pieces per batch maximum), and fry, stirring occasionally, for about 5-8 minutes or until golden brown and the internal temperature reads 165°F (73°C).  Using tongs or a spider, transfer your cooked chicken to a wire rack or paper towel-lined baking tray to drain off excess oil and season very lightly with salt and fresh cracked black pepper to taste. Serve and enjoy.

  • Almost Instant Cajun French Fries Recipe from "I Made The Best Fried Chicken Bucket Meal Ever"

    ALMOST Instant Cajun Fries Serves: 4-6 Cook time: 10 minutes Prep time: 15 minutes Ingredients: Cajun Seasoning: 1.5 tablespoons (23g) kosher salt 1 teaspoon (4g) MSG 2 teaspoon (10g) granulated sugar 2 teaspoons (10g) ground white pepper 1 teaspoon (5g) onion powder 1 tablespoon (15g) cayenne powder 2 tablespoons (30g) garlic powder 2 teaspoons (10g) smoked paprika French Fries: 2 lbs (908g) frozen French fries 3.5 quarts (3.3L) vegetable oil Cajun seasoning, to taste see note Salt, to taste Cajun seasoning method: In a small mixing bowl, combine all ingredients and whisk until thoroughly combined. French Fries method: Heat your vegetable oil in a 6-8 quart heavy-bottomed pot or Dutch oven to 350°F (176°C). Once your oil is at temperature, using a large stainless steel slotted spoon or spider, gently lower your French fries into the hot oil in 2-3 batches and fry until the bubbling has subsided and they are golden and crisp, about 2-4 minutes. For each batch, remove fries from the oil using your slotted spoon or spider skimmer, allowing excess oil to drain for a few seconds before adding to a large heat-proof bowl and immediately seasoning to taste with your Cajun seasoning. Be cautious of the seasoning level as some frozen fries come more salty than others, be sure to taste your finished fried fries before seasoning.  Drain onto a wire rack-lined baking tray. Repeat with the rest of your fries and serve immediately. ***Note: You can easily just buy a pre-made Cajun seasoning if you have a preferred brand. Check to see if it has salt in it. And then be careful not to oversalt your fries, as they may have already been seasoned before purchase.

  • Mashed Potatoes Recipe from "I Made The Best Fried Chicken Bucket Meal Ever"

    Mashed Potatoes Serves: 4-6 Cook time: 20-25 minutes Prep time:  10 minutes Ingredients: 2 pounds (908g) Yukon Gold potatoes, peeled and cut into 2 inch chunks ¾ cup (168g) unsalted butter 10 cloves garlic, peeled and left whole ¾ cup (178ml) whole milk Freshly cracked black pepper, to taste, for garnish 2 tablespoons (6g) thinly sliced chives, for garnish Salt, to taste Method: To a 6-8 quart stock pot, add your potatoes and cover them with cold water.  Season generously with salt to taste. Bring to a boil over high heat, cook for 15-20 minutes or until your potatoes are very fork tender. To make your confit garlic, while the potatoes are boiling, combine the butter and garlic in a small saucepan over medium-low heat and cook, stirring occasionally, for 7-10 minutes or until the garlic is incredibly soft and mushy. Add whole milk and heat until steamy. Turn off the heat and using an immersion blender or regular blender, blend the mixture together until as smooth as possible. Once the potatoes are done cooking, strain the potatoes out over a colander to drain off all the water. Place your potatoes back into your now empty pot, then using a potato masher or a potato ricer, mash all the potatoes as finely as possible. Using a fine mesh sieve, strain your hot butter mixture directly into the potatoes and stir until thoroughly combined. Season to taste with salt and serve garnished with fresh cracked black pepper and chives.

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