Chef Jessica Benefield from Two Ten Jack shared her recipe for Garlic Ramen (see recipe below) and gave us a preview of Iron Fork Nashville. The event is next Thursday, March 22 from 6pm – 9:30pm at the Musician's Hall of Fame. Get details online at www.nashvillescene.com orwww.facebook.com/events/326029827806218/ and get tickets here: www.xorbia.com/e/southcomm/SceneIronFork2018. The event benefits the Nashville Food Project.
Garlic Ramen
1lb butter
1 T brown sugar (we use kokuto, a brown sugar from Okinawa, but dark brown sugar would work instead for at home)
1 T black pepper (ground)
1 T salt
2 T water
1 T crab roe
4 cloves garlic, minced
4 oz fresh or frozen ramen noodles
To make:
Bring water to simmer over medium heat, lower to med-low temp and add butter one TB at a time until it emulsifies. Stir in remaining ingredients except ramen noodles and stir to combine. Cook ramen noodles according to package directions, drain and toss with prepared sauce before serving.
