Craving noodles at night? Seo 34 Ramen!!

Posted by on Oct 30, 2011 in New York Eats | 4 comments

Hey all! So once again, I’m back from fall break and am in the midst of tests, tests, and more tests. Yay! One thing I’ve learned is that snacks are unavoidable. Especially late night snacks. Freshman 15? Heck yea! Before leaving for college, some awesome church people (JP and Uncle Wesley, if you guys are reading this, yes I am referring to you guys) took my mom and I out for a midnight meal. And yes, the store Seo 34 Ramen doesn’t open till around 11 pm, so only eat a light dinner beforehand! Now, I am crazy about ramen. I adore it. So I had extremely high expectations for this small late night ramen store. Was I satisfied? Ooooh yea. The outside of the store is relatively simple and in a classic Japanese style. The inside also followed the same style, with little paper dividers and plain wooden tables and chairs. Since it was pretty late, we just got a simple meal: For our appetizer we had little wontons that were basically pork covered with noodles dipped in a light sweet soy sauce. Just for the sake of filling our bellies we also got some grilled chicken. Yum. Pretty good, but not the star of the meal: The restaurant offers two ramen choices: salt or soy sauce. Since I prefer eating light foods at night, I got salt. So good people! The noodles were chewy and had a springy texture, none of that mushy overcooked stuff. The pork was fatty and juicy,and the egg perfectly yolky with a slight miso flavor. The soup itself was slightly too salty for my taste, but complemented the noodles well. All in all, a very satisfying bowl! I would definitely recommend everyone to check this place out. Although a bit pricey for $9.50 a bowl, it made me happy. I can safely say that I returned home with a very full belly =] Hope you guys enjoyed this post! Leave comments, so I know what you guys think. Any suggestions or requests? Talk to me! Seo Ramen 249 E 49th St (between 2nd Ave & 3rd Ave) New York, NY 10017 Neighborhood: Midtown East   (212) 355-7722 – Jas Photographs taken by Jasmine...

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Cornish Hen – Individual Dinner

Posted by on Nov 25, 2010 in Recipe | 4 comments

How was everyone’s Thanksgiving Dinner? Hopefully only the turkey was stuffed for the meal, that bloated sensation is never comfortable despite that satisfied feeling in your mind of having successfully taken a bite of every dish offered. (No point in denying it, I do the same myself!) As great as it is to have a buffet-style meal, sometimes it may be simpler to have individual meals instead. If you’re trying for that fancy restaurant feel…a few pretty plates and portioning the food – you’re set. From salad, to appetizers, the entrée, and dessert…don’t forget the wine! Today’s recipe is a full course dinner that should be filling if not healthily satisfying. As with all recipes, the amount of ingredients used will depend on how much you would like to make. So play with it as you will! First off, the appetizers… Lotus Roots Usually, I have lotus roots in soup. However, this cold dish has won over more than one stomach. Ingredients: lotus roots EVOO, salt, pepper garlic sesame oil Rinse the lotus roots and peel its skin before slicing evenly, about 1/8 inch per slice. Finely dice as much garlic as you’d like to add to the dish. Boil the sliced lotus roots, but not until they’re boiled through otherwise they won’t be crunchy! When boiling, make sure to watch them. When only the middle is still white, take them out and chill in cold water – this ensures crunchiness. In a bowl (or a large container), mix the lotus roots with generous amounts of EVOO (don’t worry, EVOO is good for you!). Add the garlic then season with salt, pepper, and sesame oil as you like. Shake/mix thoroughly. Chill before serving. Brussel Sprouts Brussel Sprouts were nowhere near the top of my ‘Favorite Vegetables’ list…until this recipe! Ingredients: brussel sprouts butter (~ 1 stick) EVOO, salt, pepper garlic cayenne pepper leeks (greens only, no white) Cognac Virginia ham or bacon Thinly slice the brussel sprouts, and finely dice garlic. Put to the side. Cube the bacon (or Virginia ham). Cook the bacon, but not to the point that it becomes crunchy. Remove and place to the side. Add butter to the bacon grease and fry the diced garlic with salt and pepper. Add a dash of cayenne pepper (Dad’s secret – stolen!). Add a small amount of Cognac (~ 1 tbsp). Now, add the brussel sprouts and cook on high heat until it’s softened and has turned a vibrant green. Add the cooked bacon and mix. Potato Salad Ingredients: Idaho potatoes butter garlic EVOO, salt, pepper heavy cream cream cheese herbs of choice Wash and peel your potatoes before dropping them into the pot. Make sure to remove any ‘eyes’ you manage to spot on the potato! Boil until fork tender and drain. While the potatoes are boiling, roast some garlic in the oven. Make sure to peel the garlic first since it’ll be a pain to do it afterwards. Season the garlic with salt and pepper, coat the baking sheet with EVOO and drizzle a bit on the garlic as well. Bake at 350 degrees Fahrenheit for about 15 minutes. In a large bowl, mash the potatoes and garlic to your desired consistency. Some may prefer it to be slightly chunky, while others might like the creamy texture better. As you mash, add butter to let it melt while the potatoes are still hot. If you’d like the potato salad to be creamier, add more cream cheese to the mix. If you’d like it to be more moist, add heavy cream. Season with your choice of herbs,...

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Leftover Roasted Chicken Soup

Posted by on Sep 26, 2010 in Recipe | 2 comments

The following is a recipe submitted by one of our readers – Shane. Enjoy~! This isn’t a strict recipe per se, as the measurements are mostly left up to personal taste. It’s a great way to use left over roasted chicken, and, because I suck with names, it is actually called “leftover roasted chicken soup”. Looking for a better name, if anyone wants to give it a try. So, let’s say for dinner, one night, you roast a chicken in the oven, and have it along with some nice sides. You will invariably be left with some leftover white meat, and plenty of dark meat, fat, grisle, skin, and bones. All of which is not good for eating, but it is good for making a stock! Separate the good meat from the rest, put it away in the fridge. Throw the fat, bones, and all the other junk from the chicken into a big stew pot. Fill it with water, the amount really depends on how much ‘junk’ you put in. A good rule of thumb is to just barely cover it all with water, then add two more cups of water to that. Bring it to a boil, and cover it. let it go for at least four hours. Six is better. Ten, if you can swing it, seems to make the most flavorful stock. Regardless of how long you boil it, you will eventually need to strain the bones and junk out. Do so. Once you’ve got the junk separated from the stock, toss it out. Let the stock cool on its own, then cover it and put it in the fridge over night. In the morning, take it out. All the grease–and there will be a lot– will have gathered at the top and hardened into a slightly off-white colored, unappetizing blob. Gingerly cut out all the chilled grease and toss it out, it’s no good for anything that I can think of, and makes the soup absolutely awful. Now, put it back on the stove. Bring it to a boil, then reduce to simmer. If you have any left over gravy or mashed potatoes, add them to it, and stir it very well. These will help thicken it up a bit, and add a nice bit of flavor, too. Dice up as much onions, carrots, celery, cubed potatoes, or whatever vegetables you would like, and toss them in the pot. Let it cook until the vegetables are tender. I will let it simmer for a few hours, to give the flavors time to harmonize, but that’s just me. Eventually, you will want to add the left over white meat to it. Stir it in, bring it up to just below a boil for a few minutes, giving the meat time to heat up. This is great on its own, nutritious and filling, and even better with a nice loaf of crusty Italian bread, either home made or bakery bought. Thanks for the recipe, Shane! For those of you who would also like to share a recipe, please do so by submitting it in the comments box under the Reader Recipe tab! We’d love to see your unique dish! ~ AJ ~ P.S. If you were to include a photo of the dish as well, that’d be...

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