Thanks to Justin Warner, the season eight winner of Food Network's The Next Food Network Star
, here's another fun recipe to whip up for your Robert Mondavi Private Selection
Pinot Noir tasting party. Warner created this recipe for those nights he and his girlfriend are craving authentic Japanese ramen but don't want to leave the house to get it. Using a couple packages of instant ramen noodles that can be bought at any market, he ditched the accompanying seasoning and created his own mixture from bacon, pork, garlic, and ginger.
Tricked Out Ramen
One massive bowl
Robert Mondavi Private Selection Pinot Noir
- 2 packs of instant ramen noodles (any flavor, with the flavor packet discarded and forgotten about)
- 4 oz. pork tenderloin
- 2 strips of bacon
- 1 egg
- 1 oz. julienned carrot
- 1/2 Portobello mushroom cap, sliced
- 1 ear of corn, shucked and cut from cob
- 1oz. ginger, peeled and minced
- 2 cloves of garlic, peeled and minced
- 1/2 teaspoon kosher salt plus some for seasoning
- 1 tablespoon butter
- 6 teaspoons soy sauce
- 4 oz. Robert Mondavi Private Selection Pinot Noir
- 5 cups of water
- 1 teaspoon white vinegar
Preheat the oven to 300 F. In the smallest pot you have, bring two cups of the water and the white vinegar to barely a simmer.
Crack the egg and slowly add it in to the simmering water. Using a slotted spoon, gently flick some of the hot water on top of the egg. After 3-5 minutes, when the white is opaque and no longer wispy, remove from heat and use slotted spoon to gently remove the egg. Very carefully, run the egg under a tiny stream of cool water to stop the cooking. This might take a little practice, but I believe in you. Set the egg aside, still in the slotted spoon. Add a tiny pinch of salt to the egg.
- Chef's Tip: "Did your egg break? Don't cry, it's just an egg. If you only have one egg, just use it in whatever shape it's in. If you have more eggs on hand, try again! Don't want to poach? Just try one sunny-side in a little vegetable oil."
in a 3-quart sauce pot, cook the bacon over medium heat until almost crisp, about 6-8 minutes. Add the garlic and ginger and cook this until the garlic and ginger browns, about 2-4 minutes. Using tongs and a wooden spoon, carefully remove the garlic, ginger, and bacon; reserve on a baking sheet.
Now, cook the corn in the bacon fat until slightly browned, about 3-4 minutes. At the 2-minute mark, add 1/2 teaspoon soy sauce to the corn. Remove the corn and reserve on the baking sheet.
The Mushroom and Carrots:
Add half the butter to the saucepan, and cook the mushroom and 1/2 teaspoon soy sauce for about four minutes until soft. Remove the mushroom and place on the baking sheet. Repeat this exact process with the julienned carrot.
Add the pork tenderloin and cook to medium, about 8-10 minutes. Slice and reserve on the baking sheet. By this point, your pot should be littered with tasty bits, caramelized what-nots, and bacon/butter drippings.
Deglaze the pan with the Pinot Noir. Carefully pour the wine into the sauce pan and scrape all those tasty bits free with a wooden spoon, metal spoon, or rubber spatula. Now add the water, the reserved bacon/ginger/garlic mix and the salt, and bring to a very rapid boil. Boil for 7-10 minutes so that the flavors concentrate and reduce.
- Chef's Tip: "Deglazing with wine is a great way to make what fancy chefs calls 'pan-suace.' Cooking chicken breasts? Remove the chicken, deglaze with wine, add a little salt and flour, BOOM, sauce!"
Place the baking sheet in the oven to get all of the ingredients (except the egg) hot again.
Put the noodles in the boiling water and stir every two minutes until they are no longer rigid. Using tongs, remove the noodles from the broth and place in a big soup bowl. Carefully remove the baking sheet and excellently arrange all the ingredients on top of the noodles. Add the egg carefully. Fill with the broth. Wait one minutes, and DEVOUR