SWASHBUCKLED! (S1E7): Uncle Gary’s Challenge

This week, we get a special fan mail request from Marie’s Uncle Gary, and she shows up with nothing but #drinkinwine. How are we going to play Swashbuckled with no ingredients?

Read on for episode breakdown.


Ingredients featured in this week’s episode:

So…back story… SUPERFAN Joe Marandola (Marie’s dad), shared our web series with his family back in Rhode Island. From that, we got our first fan request from Uncle Gary: “Here are four…Ground Cinnamon, Soy Sauce, Mustahd and Gingah. Holy sh*t, make something with that!”

We took this request very seriously, and Marie knew that I would have most of these ingredients in my kitchen, so the only ingredient she brought over this week was her favorite fancy mustard (oh, and #drinkinwine, AKA. Lonely Alcoholic White Girl Soda).

Since I had only shopped at 99 Ranch this week, as opposed to Trader Joe’s, we were very limited to things involving tofu, ramen noodles and miso paste. But the final product was a delicious, winter ramen. You can easily make the ramen eggs and broth ahead of time, and just boil the noodles as needed. It should last about 3-4 days in the fridge.

Vegetable Miso Ramen

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • Vegetable or Chicken Broth
  • 4 Garlic Cloves, Chopped
  • 2 Tbsp Fresh Ginger, Grated
  • 1/2 tsp Ground Cinnamon
  • 2 Tbsp White Miso Paste
  • 2 Tbsp Mirin
  • Ramen Noodles of Choice (or just pick the best package)
  • Toppings: Baby Bok Choy, Thinly Sliced Carrots, Halved Grape Tomatoes, Soft Boiled Ramen Egg, Enoki Mushrooms, Sliced Green Onion, Seaweed, Crushed Red Chili Flakes

Directions

  1. Bring chicken or veggie broth to a boil and add miso paste, ginger and garlic. Let boil for about 5 minutes, then reduce heat to low, add Mirin, and prepare toppings.
  2. Thinly slice baby bok choy and green onion. Use a peeler to thinly slice carrots. Halve grape tomatoes.
  3. In a separate boy, bring water to a boil. Once at a rolling boil, cook ramen noodles according to package directions. Once cooked, put noodles in bowl and top with ramen broth, desired toppings and ramen egg.
  4. For the Soft Boiled Ramen Eggs, you’ll need to prepare them at least 4 hours in advance so they can marinate.  Fill a pot at heat halfway with water, and bring to a boil. Once water is at a rolling boil, add 4 eggs (with a slotted spoon or skimmer so you don’t crack the eggs), and then set a timer for 8  minutes (if you like runny eggs, go for 7, if you like harder cooked eggs, go for 9-10 minutes). Once timer goes off, immediately transfer eggs to an ice bath to stop the cooking process. Peel eggs and place in marinade of 1 part soy sauce, 1 part mirin and 3 parts water. Make sure all eggs are covered. Refrigerate for a few hours, ideally overnight.

Mustard Crusted Tofu

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 package of extra firm tofu
  • 1 Tbsp Mustard (the Grain type)
  • 2 tsp soy sauce
  • 1 tsp sesame oil

Directions

  1. Slice tofu into thin, squares (or shapes of your choosing).
  2. In a bowl, combine mustard, soy sauce and sesame oil. Toss sliced tofu in marinade, and let sit for 10 minutes in the refrigerator. Meanwhile, preheat oven to 425 degrees.
  3. Line baking sheet with parchment paper and place marinated tofu in a single layer on parchment. Bake for 25 minutes, flipping tofu halfway through.

Vegetable Miso Ramen with Mustard Tofu

SWASHBUCKLED! (S1E2): Asian-Rhode Island Fusion

We’re back this week! And this time, we bring you an Asian-Rhode Island Fusion dish. SAY WHA?! Yup, we made a stir-fry dish out of coffee syrup, soy sauce and rice vinegar. You’ll have to check out the video to see how it turns out.  In this episode, we make Clueless jokes, play “Hipster Roulette,” drink authentic “Coffee Milk” (and decide it tastes much better with a little whiskey) and spend way too much time crushing giant corn nuts.

Read below for episode breakdown.


Ingredients in this week’s episode:

 

 

 

 

Inca Corn Crusted Pork Medallions

  • Servings: 4
  • Difficulty: easy to moderate
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Bag Giant Peruvian Inca Corn
  • 1.5 lbs Pork Tenderloin
  • 1/2 Cup Almond Flour
  • 2 Eggs
  • Fresh Ground Salt & Pepper
  • 1/4 Cup Olive Oil

Directions

  1. Crush Inca Corn and put on a plate. Cut Pork into Medallions, about 3/4 inch in size. In a separate bowl, beat eggs and in yet another bowl, measure almond flour. Heat oil over medium high heat. Dredge pork tenderloin through almond flour, then eggs, then coat with crushed inca corn. Top with a sprinkle of fresh salt and pepper on each side.
  2. Place medallion in hot oil and pan fry on each side for about 3-5 minutes…or until the center reads 145 degrees F. Remove from oil and place on paper towel to absorb excess oil. Let rest for about 5 minutes, then serve with Coffee Syrup Stir Fry and Jasmine Brown Rice.

Coffee Syrup Veggie Stir Fry

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Coffee Syrup
  • 2 Tbsp Olive Oil
  • 1 Leek, diced
  • 1 Shallot, minced
  • 1 Eggplant, Peeled and Cubed
  • 6 oz Bag Shishito peppers
  • Garnish: Teriyaki Seaweed Snacks

Directions

  1. In a small bowl, combine soy sauce, rice vinegar and coffee syrup. Set aside.
  2. In a wok or large skillet, heat olive oil over high heat. Add all veggies and sauté for about 2 minutes. Add sauce and continue to cook for about 5 more minutes, until soft and cooked through, stirring often.
  3. Garnish with teriyaki seaweed and serve alongside jasmine brown rice and Inca Corn Crushed Pork Medallions.

Inca Corn Crusted Pork Tenderloin and Veggie Stir Fry