This Saturday, the Food Channel is showing the Iron Chef Masters Cookoff Battle. Ergo, KFOG is having its own Iron Chef contest for Fogheads. The ingredients you must use are Vienna sausages, ketchup and Top Ramen. To make it challenging, the only method of cooking allowed is the microwave. See my entry, below. I'll let you know what if anything I hear from KFOG.
Whiskey Sausages in Sunflower Ramen with Asparagus Spears
For The Microwave (Serves: 1)
You Will Need Three (3) Microwave-Safe Glass Bowls: 1 large, 1 medium, and 1 small.
The Ingredients:
Twelve asparagus spears
1 tsp. salt
1 tsp. Olive oil
1 package chicken-flavored Top Ramen
1 tsp. curry powder
1-½ tsp. warm water
3 Tbsp. butter
¼ Cup dry-roasted sunflower seeds (not in shells)
1 Tbsp. fresh parsley, finely chopped
2 cans Vienna sausages, drained
3/4 Cup ketchup
1/2 Cup brown sugar, packed
1/3 Cup Jack Daniels Whiskey
Chopped parsley for garnish
1 scallion (aka green onion), thinly sliced
Fresh ground black pepper to taste
Preheat oven to 200 degrees. Place a large plate in the oven.
Wash and trim asparagus to 4” tips. Place in medium microwave-safe glass bowl, add 1 cup of water and 1 tsp. salt, cover tightly with plastic wrap and microwave 2-3 minutes, until slightly soft. Do not overcook. Drain well, drizzle with olive oil and toss. Set aside.
The Noodles:
Place ramen in large glass bowl, cover with 3 cups water, and add ½ of soup base packet. Microwave 4 minutes or until just soft. Do not overcook. While noodles are cooking, place remaining ½ of soup base packet in separate small glass container. Add curry and warm water. Mix well and set aside. Remove noodles from microwave, drain well, return to bowl, and set aside. Add butter to curry mixture, and microwave 30 seconds until melted. Remove from microwave, whisk well and pour over noodles. Add 1 Tbsp. chopped parsley, sunflower seeds and toss. Set aside.
The Whiskey Sausages:
Mash together ketchup and brown sugar in medium glass bowl. Add 1 to 1½ tsp. warm water, if necessary, to mix well. Use wire whisk to reduce lumps. Microwave ketchup and brown sugar mix, loosely covered with plastic wrap, for 3 minutes. While ketchup mixture is cooking, carefully separate and remove sausages from can with a butter knife. Slice sausages to ½ inch thick. Remove ketchup mix from microwave and stir well. Fold in sliced Vienna sausages. Microwave 1 minute. Remove, add whiskey, mix again and microwave 1 minute. Remove from microwave, add fresh ground pepper, and stir well. Gently sip left-over whiskey.
The Presentation:
Arrange asparagus tips on warmed plate with tips pointing outward like numbers on a clock. Sprinkle outer rim of platter and asparagus tips with remaining chopped parsley. Using a small spoon, dot outer rim of plate with small squiggles of whiskey sauce. Arrange noodles on asparagus in a small ring. Using slotted spoon, add whiskey sausages to center of noodle ring, and sprinkle with sliced scallion. Give the dish two to three turns of fresh ground black pepper, sip left-over whiskey, and serve.