Fishy Noodles 2

You know that Ramen Noodle square package?  The brick of skinny noodles that you boil for five minutes with the dehydrated vegetable package?  Every college student know this miserable package of might be food.  I know my digestive system doesn't like it.  With a little skill you can make wonderful Noodle Bowl that far surpasses the miserable block of noodles.  First use actual vegetables...

Whole vegetables are the cheapest food you can get.  If they are processed in any way they only get more expensive.  It might seem cheaper if you are only buying one portion, but that is only perspective.  I'm going to start this with some butter, diced Onion, and sliced Mushrooms.

 Gotta has the Spice, so adding diced Jalapeno, and sliced Serrano Chiles.  Don't forget salt...

Then we need to add "the" savory, lots of Garlic.

It's Fishy Noodles...  In this case it's a 7 oz. can of Salmon, cheap, maybe like a buck...

I had the Wide Egg Noodles cooking on another burner, drain, and dump those in...

The "fishy" water from the can of Salmon is the "gravy", and we'll mix all this together...

They I'll add a bunch of chopped Cilantro, mix, and dump it into a bowl...

Sure it's a little more expensive than Ramen, but a million times better...

Fishy Noodle Bowl...

Texacali Salad

The date I first made the Texacali Salad was 06/17/2007.  Wow, seems like a long time ago.  Well, now it's in a package, and some people are going to try it tomorrow.  This is a TexMex "Salad" which is a mix of foods that composed of Rice, Beans, Salsa, and Barbeque.  The idea is Lunch in a bucket.  It's also designed to be ready to eat cold, or hot.  In this case the flavors I have used are Cuban Black Beans with Oregano, Pico de Gallo with Cilantro, Brown Rice with a Chicken flavoring, and Live Oak Smoked Pork Chops.  Uh uh uh, Nomlishous...

Well I started with the Pico de Gallo.  Fresh Tomatoes, Tam Jalapenos, Red Onions, Cilantro, and Sea Salt.  Easy right?  Well the Salad part is a Vinaigrette which sort of adds a "salad flavor" rather than a Bean based sauce.  The Vinaigrette is Red Chile infused Olive Oil, and Bragg Vinegar.  This gives the Pico de Gallo a Mexican flavor because of the Red Chile.

Then to give it more of a Salad essence I am adding sliced Black Olives.  This also adds the "Cali" aspect to the "salad"  I was sort of trying to find a balance between Tex Mex, and Cali Mex.

Next I wanted to add some more vegetation for the "this is a salad" aspect, so I roasted some Corn, and separated from the cob, added that to the mix.  Finally I have Black Beans, and Brown Rice to reinforce the Southern, and Mexican vibe to this concoction.  This is really Americana Fusion cooking.

 So, the batch I made tonight, which is really cooking from several days, which culminated in 11, 12 oz. portions, which some lucky people will get to eat tomorrow.  I've got more source food, so I can make more.  This is a little side venture I have been pursuing lately.  The New Barbarian Kitchen cooks for a select group of people, and so far I have had very favorable reviews.  I think the Texacali Salad is going to be a Hit Too!  LOL!  Totally Nomlishous...