Few chefs write gourmet ramen noodle recipes, yet ramen is a great freestyle medium for creativity. Even fewer chefs write scrapple recipes, because many chefs believe that nobody would be interested in this Penn Dutch specialty.
Today's recipe is a nice tasting simple ramen noodle bowl that features exotic gourmet Amish Country Scrapple! I do say this in jest, because in the American northeast, more people dread scrapple than like the stuff. Scrapple is one of those "like it or not" kind of items.
In all honesty, I seriously doubt that anybody has ever published a ramen noodle recipe that features scrapple. Today's recipe may be a first. Who knows?
Scrapple is an Pennsylvania Amish Country specialty. Scrapple is basically a pork offal and corn meal mush that is shaped like a solid meat loaf. Scrapple is made with pork scraps and organ meat. My advice to those who are squeamish is to never inquire about the full details of the scrapple making process, because there are some things in life that are better off left as a mystery.
Scrapple slices are traditionally grilled undisturbed at a low temperature, till they are brown and crisp. If scrapple is handled or flipped before the bottom half of a slice becomes crisp, it will crumble and fall apart.
The bourbon flavored caramelized onions add a nice complimentary flavor. The peas and roasted red bell pepper adds flavor, color and nutritional value.
*This entire recipe yields 1 noodle bowl entrée!
It is important to not disturb scrapple as it cooks, or it will crumble apart!
Step 1: Cut 3 slices of scrapple loaf that are 3/8" thick and weigh about 3 ounces apiece.
Step 2: Heat a seasoned griddle or non-stick sauté pan over medium low heat.
Add 1/2 tablespoon of vegetable oil.
Grill the scrapple slices, undisturbed, till the bottom half is brown and crisp.
Flip the scrapple slices.
Grill till the scrapple becomes brown and crisp.
Keep the scrapple warm on a stove top.
Step 1: Heat a sauté pan over medium/medium low heat.
Add 1 tablespoon of unsalted butter.
Add 1/2 cup of thin sliced onion strips.
Saute till the onions start to become lightly caramelized.
Step 2: Add 2 ounces of Kentucky Straight Sour Mash Bourbon Whiskey.
Add sea salt and black pepper.
Simmer and reduce, till the liquid evaporates.
Keep the caramelized bourbon onions warm on a stove top.
Scrapple & Caramelized Bourbon Onion Gourmet Ramen Noodle Bowl with Peas 'n' Roasted Red Pepper:
Red Bell Peppers are extremely overpriced these days at nearly $1.50 apiece. A small jar of roasted red bell peppers contains 3 to 5 roasted red bell peppers for a price of about $2.50. Jars of roasted red bell pepper are a nice convenience and they are cost effective.
Step 1: Place 2 1/2 cups of light pork broth in a small sauce pot.
Add sea salt.
Add 3 drops of pure sesame oil.
Add 1 pinch of Chinese five spice powder.
Add 1/4 teaspoon of ginger paste.
Bring the broth to a boil over high heat.
Step 2: Add 1 portion of ramen noodles.
Boil the noodles till they are almost tender.
Step 3: Add 1/3 cup of frozen sweet peas.
Boil till the peas are cooked and the noodles are tender.
Step 4: Mound the ramen noodles and peas in the enter of a large noodle bowl.
Only add enough broth to the bowl, so the top of the mound of noodles remains dry.
Step 5: Place 3 tablespoons of chopped roasted red bell pepper on the ramen noodles.
Place the 3 slices of crispy grilled scrapple on the noodles.
Place the bourbon caramelized onions on the the center of the noodles, where the scrapple slices meet.
Garnish with an Italian Parsley sprig.
Viola! A magnificent new gourmet ramen noodle recipe that features exotic Amish Scrapple!