RAMON NOODLE STIR FRY

Welcome back to 'Let's Cook' where we learn to cook at home. It's FUN !!!!!

Today we have a quick recipe for you all to try. I was a bit hesitant at first, but figured what the hell?

We have all heard stories about poor college students surviving on Ramon Noodles. Well, with gas at it's current price, people are trying to cut back on expenses. And this meal fits the bill.

And it tastes good too !!!!

Those of you that know me, might be surprised that I would embrace "STIR FRY". Yeah, me too.

So let's grab a refreshing adult beverage and make some STIR FRY !!!

Here is what you will need.

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded

1/3 cup beef stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon Sriracha, or more, to taste

1 tablespoon toasted sesame oil

1 pound lean ground beef

1 cup diced sweet onion

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 green onions, thinly sliced

1/2 teaspoon toasted sesame seeds

1 Can - MUSHROOMS

DIRECTIONS:

In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.

In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.

Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Add the Onions

Stir in the garlic, and ginger until fragrant, about 1 minute.

Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet. Add the Mushrooms, and the Rice Wine Vinegar  mixture as well.

Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Drum roll please - - - - 

This was very good !!!! I never thought Stir Fry could be this filling.

I encourage you to give this one a try, You can thank me later.

We will see you next time on "Let's Cook."

God speed, Mother Nature.

BAMBI PASTA (PASTA WITH VENISON & PORK)

 Two weeks ago found Penny and I embarking on an 1800 mile trek to Leesville, LA and Jackson, MS.

We went to say goodbye to my nephew James, who passed away suddenly at the age of 48.

He was a big fan of South Park, as am I

Although it was a sad occasion, we all celebrated his life in a manner I know he would have embraced.

We then headed up to Jackson, MS to spend a few days with  my brother and sister in law.

(No that's not my brother, it's one of his dogs. Say hello "Shep")

We came home with a large cooler filled with Cajun Sausage along with some Venison Sausage, courtesy of my sister in law's brother Ronnie.

It was nice to get reacquainted with Ronnie after 52 years.

Thanks' to his kindness in sharing his venison, we have a meal for tonight, tomorrow night and a few nights to come.

It's BAMBI SKETTI !!!!!!!!

So, grab an Adult Beverage and let's get it going. I am so looking forward to this one.

And you expected an  Ultra ???? You youngsters can GOOGLE Billy Beer.

Here is what you will need :::

1 1/2 CUPS  Salted Pork (Cut up)

1 lb 14 OZ Smoked Venison Sausage (Remove from Casing)

1 lb Ground Pork

12 ½ OZ Pork Sausage

1 ½ Cups Onions (Chopped fine) We used ½ Red ½ Yellow

2 TBL Minced Garlic

28 Oz Tomato PUREE

2 Pints Tomato Sauce

¼ Cup White Sugar

1 TBL Red Wine Vinegar

2 TBL Red Wine

1 TBL Dried Italian Oregano

1 TBL Dried Basil

½ tsp Rubbed Sage

3 Cubes Frozen Pesto

1 TBL Fennel (ground)

1 TBL Garlic Salt

3 Bay Leaves

1 Cup Parmesan Cheese

1/3 Cup fresh Parsley (Chopped FINE)

Kosher Salt and Pepper to taste

PASTA of your choice ---

Let the fun begin !!!!

Cut the ends from the Venison Sausage

Slice Links end to end (Cut just deep enough to go through the casing...Discard the casings)

Get the PORK and the PORK SAUSAGE out of their container.

Set the meat aside.

Heat Up 2 TBL EVOO in LARGE ASS POT over Medium Heat

When HOT, add the SAUTE the Salt Pork until it starts to brown.

Checking the oil temperature

ADD the Chopped Onions and a PINCH if Salt

Cook until TRANSPARANT

Add the Garlic and cook for a couple of minutes.

ADD THE PORK !!!! I used both ground pork & pork sausage.

Use your 'chopper upper” to break up all the meat and cook

Crumble your Venison on top of the sautéed Pork

ADD the Tomato Sauce and puree. (we used Tomato Puree and Home canned Tomato Sauce)

Simmer for 5 TO 10 MIN

ADD the Sugar, Vinegar, Wine, Parm, and all the SPICES, stirring as you add each one. We even added a bit of Homemade Tomato Powder

Add the Wine

The Wine goes in the Sauce, the Beer goes in me !!!!

Add the Oregano

ADD the Bay Leaves

And the Parsley Flakes

Cook on SIMMER for 2 ½ TO 3 HOURS (NO lid)

Time for another BEER

Salt & Pepper to TASTE.

Taste and Taste some more

Cook the PASTA.

While the pasta cooks, remove the Bay Leaves.

Drain and put PASTA back in the pot. Add a bit of sauce to keep the pasta from STICKING.

Add pasta to your plate. Put your desired amount of Sauce on TOP.

Feel free to ADD some Red Pepper Flakes and/or Parmesan.

Enjoy.

This was out of the park, GOOD. The smoked sausage had just the right amount of smoke taste, and a few Red Pepper Flakes kicked it up just a notch. If you are using sketti as your pasta you 'might' want to add some water or broth to the sauce. We like ours a bit 'thicker'. It works well with our Penne Pasta

DAMN, we forgot the MUSHROOMS......

BUT WAIT - - - - THER'ES MORE !!!!

THE NEXT EVENING :::

We had some left over PASTA, so we cooked a bit more, adding the cold left over pasta to the pot for 30 seconds, stirring then draining.

Put the pasta back in the pot and ADD left over sauce. Stir and add sauce until you get the amount you want. 

Spray a casserole dish with non stick spray (You know what kind) and ADD the pasta. Add a layer of MUSHROOMS, and a boat load of cheese.

HELPFUL HINT: I placed 6 toothpicks (evenly spaced) along the rim of the dish. Then I covered it with foil. The toothpicks don't allow the foil to touch the cheese.

Cook at 350 degrees for about 25-30 minutes. Then remove the foil and cook until cheese is melted to your satisfaction.

Don't forget to REMOVE the toothpicks.

Add your adult beverage and enjoy this version. Who says 'left-over's suck"??????

That's it for this week. We also ate a ton of GREAT Cajun food on our trip. And we made a little 'side trip' on the way home.

And YES, I got the tee shirt !!

We are out of time folks..... Enjoy your time in the kitchen. See you next time.

Special thanks to Ronnie and Connie Roberts for the Venison. And to my little helper Penny for advice and most of the photography. 

God speed Mother Nature.