Asian Ginger Pork Noodles Recipe • A Tasty Bowl! | Club Foody

 

It doesn’t happen often here in Vancouver, but during the summertime, we do have the odd rainy day ☔. As David and I love barbecuing during this time of year, when it rains, we don’t use the grill as our patio is not covered.
 
A few years ago, I found a delicious alternative that, even when it’s hot outside 🥵, allows us to keep the house cool. Besides using our indoor grill as an option, I came up with an amazing recipe that is quick to make. It’s my Asian Ginger Pork Noodles!
 
This bowl is loaded with yumminess! With a vibrant flavor profile, this recipe requires very little cooking time, delivering a satisfying meal to enjoy during the hot summer months. It has fresh ingredients 🥒 along with cold noodles and an incredible meat mixture… a dish that pleases everyone!
 
The first step is to take care of the noodles…
As you know, vermicelli noodles are extremely thin and delicate. Most of the time, they don’t need to be boiled in a pot, especially when using them for salads 🥗 or, like today’s recipe, in bowls. Although the directions on the package say to boil, I learned from a few Asian friends that it’s not the way to do it.
 
Often when boiled in a pot, they’ll turn mushy or sticky. Placing them in a large bowl and soaking them in hot water 💦 for 3 minutes gives you perfect results. You can pour on boiling water from the kettle or use the tap. A plate can be placed over to trap the heat, but I don’t think it’s necessary.
 
After a few minutes, use a fork or chopstick 🥢 to separate the noodles by gently moving them around. Next, drain and rinse them under cold water, which is very important to do. Not only does it wash away any leftover starch and stop them from cooking further, but it also prevents them from sticking together.
 
The noodles are left in the colander to cool while we look after the pork 🐖, which is the main component of this recipe. The meat is cooked with other ingredients, the sauce is poured over, and the mixture simmers until it thickens, about 3 minutes. It’s set aside to cool to room temperature…
 
Once, a follower asked me why 🤔 most of the time sesame oil is added near the end. The particular flavor of this oil is delicate, and if added too soon, it will lose its lovely, nutty aroma and more likely turn bitter. Adding it later during cooking preserves its fragrance. Often, this oil acts as a rich finishing touch.
 
As I mentioned above, making these Asian Ginger Pork Noodles can be quick. If you plan everything and your mise en place is ready, you can enjoy it within 30 minutes ⏰. Here’s how I do it when making this recipe…
 
While the vermicelli noodles sit in the boiling water for 3 minutes, I make the sauce. Then I return to my noodles, and when they’re all separated, drained, and rinsed, I leave them there while I cook 👩‍🍳 the meat. When it’s done and set aside to cool, I julienne my veggies… 27 minutes, voilà!
 
My choice of veggies is carrots 🥕, cucumbers, and green onions, but you can customize them to your liking. It’s also a great recipe to use up whatever leftover vegetables you have in your crisper. The other ingredient that I like to use is dry roasted peanuts, but feel free to use your favorites.
 
This flavorful Asian Ginger Pork Noodles recipe is a fabulous dish to serve during the summer! It’s quick and easy to make, plus a delightful meal everyone will love! With fresh ingredients and a tasty meat mixture over cold noodles, this is a bowl 🍜 loaded with deliciousness!
Bon Appétit! 🍽
 
Check out these other delicious pork recipes… 😀
– Easy Egg Rolls in a Bowl
– Coffee Cocoa Pork Tenderloin
– Smoked Oyster & Bacon Pizza
– Instant Pot Pork Carnitas
– Singapore Noodles
– Polynesian Pork Ribs
– Italian Meatball Sub
– Glazed Pork Meatloaf
– Spicy Sausage Penne all’Arrabbiata
– Pork Chops with Spicy Peach Sauce
and for even more Asian recipes 🥡, click on this link… Recipe Category • Asian Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/asian-ginger-pork-noodles/ 😉

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New England Lobster Rolls Recipe • Simply Delicious! | Club Foody

 

During summer 1985, when I just bought my 1981 Dodge Colt 🚗, a friend of mine and I went to Ogunquit in Maine. We had a blast! We met so many great people and also savored some incredible food. This is when I had my first New England Lobster Rolls and I have been making them ever since.
 
As a lobster lover, this sandwich is out of this world. With New England-style hot dog buns, a combination of ingredients, and of course, lobster 🦞, which is the star of the show, this is the ultimate recipe to enjoy at the end of summer.
 
My late friend Brigitte (boy, do I ever miss you, girlfriend!🙁) was from New Brunswick and used to go to the annual Shediac Lobster Festival. One day, I wanted to surprise her with these New England Lobster Rolls. When she arrived at home, there was a nice bottle of Pinot Grigio, and soon after her arrival, I served them. She called them “guédilles au homard”, which is the French Canadian name.
 
Whichever name you use, the best hot dog buns for them are the New England-style, also known as top-loading buns or Frankfurt rolls. They’re ideal when toasted or grilled. The side-loading buns are what we mostly use when we have hot dogs 🌭, and are steamed.
 
Depending on where you live, you might have difficulty finding the New England-style buns. I couldn’t find any here on the West Coast therefore, my mother Nicole, who lives in Québec, is my provider! If you don’t have anyone who can get you some, the next alternative is to make your own 👩‍🍳 by buying a New England Hot Dog Pan.
 
Let’s talk about Miracle Whip…
For those of you who lift your nose 👃 at this ingredient, adding some will bring the mixture together. Mayonnaise is rich and tangy, while Miracle Whip has a blend of spices such as mustard, paprika, and garlic, plus it contains sugar. By adding some to the lobster mixture, it gives another layer of flavor. Also, Miracle Whip has a lower fat content versus its counterpart, making it a “healthier version”.
 
Ready in 15 minutes ⏳, these delicious New England Lobster Rolls are the ultimate sandwich! With a beautiful mixture of flavors served in toasted buns along with potato chips, this is the perfect meal to enjoy this summer! Here’s a link to How to Cook Lobster Tails
Bon Appétit! 🍽
 
Here are more incredible fish & seafood recipes for you to try… 😀
– Salmon Burgers
– Shrimp Bruschetta
– Grilled Marlin Steaks
– Maple Ginger Scallops
– Tarragon Limoncello Halibut
– Crab Louie Salad
– Cod au Gratin
– Escargots à la Bourguignonne
– Red Snapper en Papillote
and for even more fish and seafood recipes 🍤🐟🦞, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/new-england-lobster-rolls/ 😉

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Elotes • Grilled Mexican Street Corn Recipe | Club Foody

 

Since my first visit to Mexico back in 1988, I’ve always liked its food! Immensely flavorful, Mexican cuisine has been one of my top five. When David and I started going down there yearly, we discovered so many incredible dishes that we fell in love 💖 with and added to our repertoire.
 
A couple of years ago, while vacationing in Puerto Vallarta, my husband and I tried a popular street food. After our first bite, these ruined us forever, and now, we’re corn-on-the-cob snobs 🌽!!! I’m talking about Elotes • Grilled Mexican Street Corn!
 
First, the cobs are grilled on the barbecue 🔥 to bring a nice smoky flavor to them. Next, they’re slathered with a gorgeous creamy mayo sauce and topped with a Cotija cheese and cilantro mixture before being sprinkled with chili powder… totally an OMG!
 
Before being corrupted by this yummy recipe, I liked mine simply with butter 🧈 spread over it and some freshly ground black pepper. Now, every time we see corn cobs at our supermarket, we know exactly what to make just by looking at each other!
 
Contrary to Esquites, where the corn mixture is identical but served in a cup and eaten with a spoon, Elotes • Grilled Mexican Street Corn are deliciously messy! Each bite is fully covered with yumminess. Make sure to have plenty of napkins around… 😉
 
When it comes to the barbecue, it’s important to oil the grates prior to grilling the cobs. There are two ways to grill them: with or without the husks. It’s a matter of preference. At my grocery store 🛒, there’s always a box next to the cobs, and I normally clean them right on the spot.
 
If you prefer leaving the husks on, firstly remove the silk from each cob and then pull the husks back up. Second, soak them in very cold water for 20 minutes ⏰ to prevent them from catching on fire. Lastly, they will need more time to cook on the “barbie”, about 25 minutes versus 12-15.
 
The difference between with and without is that the pre-soaked husk cobs will be steamed, while the ones without the husks result in a nice charred, smokey flavor! During grilling, both have to be turned a ¼ turn every 3 to 5 minutes ⏳ (without) or 5 to 6 minutes (with).
 
Incredibly tasty, this mouthwatering Elotes • Grilled Mexican Street Corn recipe is absolutely delicious! Let me tell you, if you’ve never tried it before, you’re missing out on something fantastic! After tasting it, don’t be surprised you might lift your nose 👃 at regular corn on the cob and never go back again…
Bon Appétit! 🍽
UPDATE: If you don’t own a barbecue, to get a similar smoky flavor on the corn, stir 1/4 teaspoon of smoked paprika in the sauce.
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Mexican Chicken Salad
– Mexican Tostadas
– Michelada • Mexican Beer Cocktail
– Albóndigas • Mexican Meatball Soup
– Spicy Beef Nacho Supreme
– Chiles Rellenos
– Mexican Rice
– Fire Roasted Salsa
– Strawberry Mango Margarita
and for even more Mexican recipes 🌎, click on this link… Recipe Category • Mexican Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/elotes-grilled-mexican-street-corn/ 😉

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Kansas City-Style Pork Ribs Recipe • Tender & Tasty! | Club Foody

 

If I were asked to name my 3 favorite barbecue recipes, I’m not sure I would be able to 🤔.
 
There’s Rotisserie Chicken, which I really love, but there’s also Peri Peri Chicken. A nice juicy burger is so yummy, but so is a beautiful T-bone steak 🥩! The same applies to a lovely Blackened Grilled Fish, Tuna Steaks, etc.
 
Despite my inability 😏 to answer that simple question, there’s another one that David and I really like to grill, and it’s ribs. It can be my Canadian Smoky Pork Ribs, Asian-Style Beef Short Ribs, BBQ Pork Ribs or this one… my Kansas City-Style Pork Ribs!
 
This recipe is pretty straightforward. After prepping and portioning the ribs, a dry rub is applied all over the meat, including the sides. Then, they’re wrapped tightly in foil and chilled. Later on, they’re grilled in the foil for hours before finishing them directly on the grill 🔥, brushed generously with BBQ sauce.
 
This recipe requires just 3 ingredients!
My Kansas City Dry Rub, my Kansas City BBQ Sauce, and of course, the ribs!
 
I enjoy making my own rubs from scratch. There’s my Fish Rub 🐟, Smoky BBQ Rub, Coffee Cocoa Rub, and this one… Kansas City Dry Rub. Freshly made, they’re all stored in airtight containers in a cool, dark area and keep very well for 4 to 6 months.
 
Another component of these Kansas City-Style Pork Ribs is the sauce. Like any respectable grilled food, they need a tasty one. My Kansas City BBQ Sauce is among them! I have other ones as well (of course I do! 😉) like Teriyaki, Caribbean BBQ Sauce, Spicy Strawberry Orange Sauce, and others.
 
When it comes to the ribs, there’s an important step to follow each time, and it’s to remove the membrane on the back of the ribs. Also called “silver skin”, the membrane doesn’t soften when cooked, and the result is that it will become tough and chewy. It doesn’t break down, so pull it off before grilling.
 
These Kansas City-Style Pork Ribs are amazing 😋! Tender and juicy, these are definitely a must-try! With a tasty combination of both Kansas City Dry Rub and Kansas City BBQ Sauce, they’re sure to become a hit this summer!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Bison Burgers with Bourbon Onion Jam
– Boti Kebabs
– Huli-huli Chicken
– Tomates à la Provençale (Tomatoes Provencal)
– Mushroom Swiss Burgers
– Pacific Coast Salmon on the BBQ
– Greek Ouzo Pork Kebabs
– Fire Roasted Salsa
– Shrimp Sliders
and for even more barbecue recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/kansas-city-style-pork-ribs/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Scallop Pineapple Ceviche Recipe • Light and Tasty! | Club Foody

 

Who doesn’t like eating outside on a patio… certainly not me! That’s one thing about summer that I really adore; the fresh air with a warm, calm breeze, watching the sunset go down ⛅ and just enjoying the weather while eating… priceless! To me, having a meal outside is a form of relaxation that I truly appreciate.
 
When it’s nice outside and people are eating on a patio, grilling foods on the barbecue is quite obvious. There’s no need to start the oven inside and heat up the house 🏡. Burgers, Hot Dogs, Steaks, Grilled Fish, Chicken, Kebabs, and so on are the popular ones we’ll all be enjoying this season. Sometimes though, it’s nice to have a change. Something light, fresh, and very tasty… something like a ceviche!
 
In the past, I’ve shared my delicious Ceviche de Pescado (Fish Ceviche 🐟) with you, and this time, here’s another one of my creations… Scallop Pineapple Ceviche! Oh my! This dish is so flavorful!
 
When I made 👩‍🍳 this recipe the first time, I wanted to achieve the perfect harmony of heat and slight sweetness with a little tang in the background without taking away from the delicate flavor of the scallops. It was bang on!
 
Another reason why I love serving this Scallop Pineapple Ceviche to friends and family is that it doesn’t require any cooking. Are the scallops raw? NO, absolutely not! When submerging the seafood in citrus juice 🍋, the acidity will actually cook the scallops and turn the flesh opaque and firm. This method has been used since colonial times. Here’s a great link to Extract the Most Juice from Citrus Fruits
 
Heat kills bacteria, whereas citric acid won’t, so it’s very, and I mean very important to use fresh scallops. If you’re not sure about how fresh they are, quickly “blanch” the seafood for 90 seconds ⏳.
 
I love scallops, and I have a few recipes with them. Check them out: Bay Scallop Chowder, Coquilles St Jacques, Scallops with Smoky Cream Corn Sauce 🌽, Sautéed Scallops with Beurre Blanc, Maple Ginger Scallops, Blood Orange Miso Scallops, Scallops and Roasted Chestnut Soup, and more to come…
 
This Scallop Pineapple Ceviche is the perfect dish to make for your guests during the hot summer months 🌴😎. It’s a great appetizer to serve along with tortilla chips. It can also be a main course if you want to enjoy a light meal out on the patio with a glass of white wine – definitely Zen!
Bon Appétit!🍽
 
Check out these other tasty fish and seafood recipes…😀
– Hawaiian Teriyaki Shrimp Kebabs
– Pacific Coast Salmon on the BBQ
– Grilled Fish Tacos
– Spanish Paella
– Grilled Tuna Steaks
– Sardine Cups
– New England Lobster Rolls
– Shrimp Maque Choux
– Blackened Grilled Fish
and for even more fish and seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/scallop-pineapple-ceviche/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube