Noodles Marmaduke Food

HOMEMADE NOODLES

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

LOU ANNE'S NOODLES MARMADUKE

Steps:

• Saute butter, onion slices, garlic and mushrooms in heavy frying pan until golden brown (about 5-10 minutes).
• Add ground chuck- break up and cook until no longer pink (another 5 minutes).
• Add wine, lemon juice, consomme, and pepper. Tip: Be sure to use undiluted beef consomme (not broth or bouillon). This is what gives the depth and richness of flavor! Also be sure to measure the wine and lemon juice properly, for best flavor.
• Simmer uncovered for 15 minutes.
• Add noodles (uncooked), cover, and simmer until noodles are tender (about 20 minutes).
• When ready to serve, mix in sour cream.
• Garnish with fresh chopped parsley.
• Serve immediately (but best if allowed to rest for 15-20 minutes so the flavors can meld, if you can wait! also makes great leftovers.).
• Good with a side of French green beans.

JAPANESE BEEF TATAKI

Steps:

• Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.
• Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool, 3 to 4 minutes.
• Remove the filet and drain well on paper towels, patting the meat dry.
• In a 2-quart saucepan, heat 3/4 inch of oil over medium-high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.
• In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.
• In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
• With a sharp carving knife, thinly slice the beef and arrange on 10 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

CRAWFISH ETOUFEE

Steps:

• melt butter with oil in a dutch oven.
• stir in flour and cook stirring constantly 5 minutes or until caramel colored.
• add onion and next 6 ingriedients and cook 5 more minutes.
• add chicken broth, parsely and chives.
• cook 5 minutes.
• stir in crawfish and cook 5 more minutes.
• serve with hot cooked rice.

NOODLES MARMADUKE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions, garlic and mushrooms; cook and stir until lightly browned. Crumble in the ground beef, and cook until no longer pink. Drain excess grease.
• Stir in the Burgundy wine, scraping any bits of food from the bottom of the pan to flavor the sauce. Then stir in the lemon juice, beef consomme, salt and pepper. Simmer uncovered for 15 minutes.
• Mix the uncooked noodles into the skillet. Cover, and simmer for 10 minutes, or until noodles are tender. Remove from the heat and stir in the sour cream. Sprinkle parsley over the top and serve.