7-Pot Chocolate Pepper Ramen

Ingredients:

  • 1 package 7-pot Chocolate Pepper Ramen Noodles
  • 1 large Onion, peeled and roughly chopped
  • 8 Garlic Cloves, chopped
  • 3-inch piece of fresh Ginger, sliced
  • 2 Cinnamon Sticks
  • 2 Star Anise pods
  • 4 Cloves
  • 8 cups Vegetable Broth
  • 1 tbsp. Olive Oil
  • 3 tbsp. Soy Sauce
  • 8 oz. Shiitake Mushrooms, thinly sliced
  • Bean Sprouts, Lime Wedges, or Fresh Mint, for Garnish

Directions:

  1. In a large pot, sauté the first six ingredients in Olive Oil until slightly browned.
  2. Add remaining ingredients and simmer for 20-25 minutes.
  3. Boil Ramen Noodles in water for 4-6 minutes until just al dente.
  4. Add to broth and simmer for 1-2 minutes.
  5. Garnish with Bean Sprouts, Lime Wedges, or sprigs of Fresh Mint, then serve.

Cabernet Franc Pappardelle with Braised Short Ribs

Ingredients:

  • 1 package Cabernet Franc Pappardelle, cooked al dente (6-8 minutes)
  • 1 tbsp. Olive OIl
  • 3-4 lbs. Beef Short Ribs
  • 1/2 C. Carrots, chopped medium
  • 1/2 Celery, chopped medium
  • 1/2 cup Onions, chopped medium
  • 2 Bay Leaves
  • 3 cloves Garlic, chopped
  • 1 tsp. fresh Oregano, chopped
  • 1/2 cup dry Red Wine
  • 1/4 cup Soy Sauce
  • 1 cup Beef Broth
  • 1 cup Water
  • 1 tsp. Red Wine Vinegar
  • 1 tbsp. fresh Basil, chopped
  • 1 tbsp. fresh Parsley, chopped

Directions:

  1. Preheat oven  to 325º.
  2. In an 8-quart Dutch oven, heat 1 tbsp. Olive Oil over medium  heat. 
  3. Season Ribs with Salt and Pepper.  Place half of Ribs in pot and cook, turning with tongs until nicely browned. Remove to platter, and add remaining Ribs to pot until all are browned.
  4. Pour off most of fat and add Carrots, Celery, and Onions. Cook and stir for 6-8 minutes.
  5. Add the Bay Leaf, Garlic, and Oregano. Stir and cook for about 1-2 minutes.
  6. Transfer Ribs back to pot. Bring to simmer, then put in oven for about 2-3 hours. Turn Ribs every 40 minutes until fork tender.
  7. When done, remove from oven and let sit.
  8. Cook Cabernet Franc Pappardelle, al dente.
  9. To serve, spoon cooked Ribs and vegetables over the cooked pasta. Garnish with chopped Basil and Parsley.