Dragon Ramen and White Eagle Corn Quesadillas

 Dragon Ramen and White Eagle Corn Quesadillas 

(Recipe by Robert and Siphannay Burnes) 

(Pictured: Ribeye Ramen Noodle with Tomato Bisque Base)

Dragon Ramen and White Corn Quesadillas 

    This is a dish that was inspired by a trip across time and space to a place called Flavortown. The mayor of Flavortown, Guy, introduced us via our TV to a fusion restaurant out in some state that most of us will never visit. In this magical place, a cook and his wife wanted to create something that combined their worlds into the ultimate comfort food. Tomato bisque soup and ramen noodles. They added a grilled cheese sandwich and love was born. 

    Siphannay and I wanted something similar. Something that honored her Chinese heritage and my Scottish/Cherokee roots. But how? What would this look like? We played around with different ingredients and styles until the day we took that trip to Flavortown. We wanted to make something similar to the bisque and ramen dish. That's when we came across our now amazing Dragon Noodle and White Eagle Corn Quesadillas. 

    This is actually three distinct dishes combined into one meal that mix so well together you're going to swear this is how this recipe was always made. However, this is a unique creation to the Burnes family. It's not 100% yet, however, so we are always seeking feedback to help us hone this comfort food. 

    

INGREDIENTS

Scottish Salt and Pepper Angus Ribeye

1. Ribeye steaks (As many as you want); 

2. Salt and pepper (this is to taste so use as much or little as you want); 

3. Butter (See number 2); 

4. Olive Oil (See number 3).

Scottish Tomato Bisque

1. Two cans of peeled tomatoes; 

2. 1/2 cup of cream; 

3. Pepper to taste; 

4. 1 cup of milk; 

5. Red chili powder; 

6. Two tablespoons of brown sugar; 

7. 1/2 cup of red wine; 

8. Two cloves of garlic; 

9. 1/4 cup of yellow onion.  

Cherokee White Corn and Sharp Cheddar Quesadillas 

1. White corn tortillas; 

2. Sharp white cheddar; 

3. Yellow corn (about 6-8oz); 

4. Red chili peppers; 

5. White onion; 

6. Garlic (one clove). 

Chinese Ramen Noodles

1. Ramen noodles (two packages); 

2. Mushrooms (about 6-8); 

3. 14oz of chicken stock; 

4. Chopped spinach; 

5. Four medium boiled eggs; 

6. Shredded carrot (1-2); 

7. Yellow Onion (1/2 cup); 

8. Three cloves of garlic; 

9. 1 teaspoon of paprika; 

10. 1 teaspoon of ginger; 

11. 1 tablespoon of soy sauce; 

12. 1/2 teaspoon of fish sauce; 

13. 1/2 teaspoon of cumin; 

14. Pepper to taste. 

PREPERATION 

    This is about building on each of the above dishes. The steak and ramen go together; the quesadillas are used the same way that a grilled cheese would be enjoyed-you can dip it or just eat it on its own. 

    Asian foods are all about the contrasts. If you have something soft, you need something crunchy. If it's sweet, you need to add spice. So on and so forth. 

Steak

    We like to cook our steak on the grill. Prepare the steak with the seasonings and let it marinade for about 3-4 hours. It's ok if you don't, but it is so much better if you do. 

    Since we use charcoal, that's what these instructions will cover. Ensure the coals are white hot and stack them to one side of the grill. You want a hot side, warm, and a cooler side. Place the steaks on the hot side and let the meat sear. You'll know there's a good sear on the steak when the steak doesn't stick to the grill top. This should take about 4-5 minutes. Flip the steak and repeat then place the steak on the cooler side and cover for about 10 minutes. After 10 minutes, remove the steak from the grill and wrap it in foil to rest. 

    Once rested, you're going to cut the steak in such a way to provide the ramen with wide cut, but thin cut slices of steak. The best way to achieve this is cut the steak at a steep angle. Cut the steak into slices and set aside in the same foil that it was resting in.  

Tomato Bisque

    This is one of those soups that we have certainly mastered for those cold months. Add the canned tomatoes first in a warm pan and add the garlic and onion. Let these cook until the tomatoes start to break down. Add the cream and milk and dry seasonings. Let this cook at a boil for a few minutes then turn the heat off. Permit the mix to rest for about ten minutes then use what ever you have (we have one of those electric mixers) and blend the mix into a soup. To thicken the soup, we had flour. Take the flour and mix about two tablespoons into a bowl of warm water. Mix this until the flour is smooth then add this mixture to the soup. This prevents clumps. Give it a taste. This should be a creamy, tomato soup with just a kick of pepper like heat. You should taste the sweet too. If it isn't sweet enough, add more brown sugar. 

Ramen

    Turn the heat on medium-high and let the pan warm up. Drop in the butter and the following: mushrooms, onion, garlic, and ginger. Stir this up until the mushrooms are fully cooked. 

    Add the tomato bisque soup and let this boil up. Add the chicken stock and remaining ingredients to include the steak and the boiled eggs. Allow this base to cook on low for about 20 minutes; continue to gently mix. 

    Cook the ramen noodles in accordance with the directions on the packet. Rinse in cold water then drain. 

Quesadillas 

    Shred the sharp cheddar and layer it on the top of one of the corn tortillas. Add the corn and onion as well and the mixture of garlic and chili. Place the other corn tortilla on top then place the uncooked quesadillas in a toaster oven (Or inside of your oven on "broil."). Cook until the cheese is melted and the tortillas are slightly crispy. They will finish cooking outside of the oven/toaster. 

SERVE

    Lay out some large bowls and add two helpings of noodles. Or don't. Maybe more. You put as much as you want in the bowl. Add the ramen and at least one egg to the mix. Top with a parsley, cilantro, chive mix. 

    Cut the quesadillas into sections and place two pieces into the ramen. Serve the remainder on the plate with the salsa of your choice. 

CLOSING COMMENT

    This is also best served the following day. Cook up the meal, except the quesadillas and ramen noodles and set them to the side in a large bowl. Let this sit for 24 hours. Heat then serve over the noodles. 

    This is one of those noodle meals that really hit the spot in the winter. It's also great for a packed lunch-just keep everything separate until you're ready to eat. 

    You may have also wondered, or not, why I don't include a calorie listing. That's because you shouldn't be counting calories. You need to look at the content of the food. The dangerous things are the salts, sugars, and fats. Look to control those, which is why I don't typically add salt to the ingredients. You'll need salt, of course, but add the salt AFTER the meal is cooked. You'll use way less salt and it tastes much better. 

ENJOY!

Robert and Siphannay, Tyler, Aidan, James and Alexander.