Umami-Infused Ramen Recipe with Chicken Meatballs

In this deeply savory ramen recipe, we'll create a rich and flavorful broth with an umami -bomb twist by using konbu and dried shiitakes. Paired with fresh ramen noodles from H & L Market in North Charleston, this dish is elevated to perfection. But the umami experience doesn't stop there; we'll also show you how to craft succulent chicken meatballs from the chicken used in the broth.

Ramen Broth Ingredients:

1. 1 piece of konbu (dried kelp)

2. 6 cups of water

3. 4-5 dried shiitake mushrooms

4. 1 whole chicken

5. Pork neck bones

6. 2 green onions

7. 1 onion

8. 1 carrot

9. 2 tablespoons of miso

10. 2 tablespoons of soy sauce

11. Salt, to taste

12. 2 tablespoons of mirin

13. Fresh ramen noodles from H & L Market in North Charleston

1. In a large pot, combine the konbu and water. Allow it to soak for 30 minutes.

2. Add the dried shiitake mushrooms and turn on the heat. Simmer gently, but do not let it boil. Remove the konbu when the water begins to heat up.

3. Meanwhile, roast the whole chicken and pork neck bones in the oven until they turn golden brown.

4. Add the roasted chicken, pork bones, onion, carrot, and green onions to the pot with the konbu and shiitakes.

5. Simmer the mixture for 4-5 hours, occasionally skimming off any impurities.

6. Once your broth is well developed and flavorful, strain it, and return it to the pot.

7. Stir in miso, soy sauce, salt, and mirin. Adjust seasoning to your taste.

   Chicken Meatball Recipe:

   1. Once the chicken has cooled, pick the meat from the bones and discard the bones and skin.

   2. In a blender, combine the chicken meat, one egg, a handful of panko breadcrumbs, a splash of soy sauce, and some chopped green onions.

   3. Pulse briefly until the mixture comes together. Do not overmix.

   4. Roll the chicken mixture into balls and place them on a greased sheet tray.

   5. Bake in the oven at 400°F for 20 minutes.

   6. While your meatballs are cooking, bring the strained ramen broth back to a simmer.

   7. Add the chicken meatballs and fresh ramen noodles from H & L Market.

   8. Cook until the noodles are al dente, which should take about 2-3 minutes.

   9. Ladle the ramen into bowls, ensuring each bowl has a mix of noodles, broth, and a generous helping of chicken meatballs.

   10. Add a squeeze of fresh lemon or lime juice, sliced green onions, sesame seeds, and any other desired toppings.

Pro Tip: Reduce any leftover ramen broth until it can fit into a ziplock freezer bag. Let it cool before freezing. Properly stored, it will last for a few months.

This umami-infused ramen recipe with chicken meatballs is a perfect fusion of flavors, making it an ideal dish for any time of the year. Charleston Chef Service offers top-notch culinary experiences that you won't want to miss – we've got the best recipes to satisfy your cravings!

Chef Jake White with charleston’s best private chef service - Charleston chef service delivers a piping hot umami-bomb ramen soup recipe inspired by his wife & the unusually cold weather we’re having. Enjoy this delish broth that can be enjoyed in any season.

Award Winning Smoked Pork Chili

Award Winning Smoked Pork Chili

This Chili recipe is so easy & delicious you’ll never make another chili recipe again. The secret is not getting too crazy with this one. When I think of Chili, I go back to my childhood eating grilled hot dogs and chili loaded with cheese & sour cream on those brisk football sundays. I wanted to create a recipe that revamped the classic Chili I remember eating growing up. Award-Winning Chili recipe coming at ya! 

Smoked Pork: I’m going to save my lecture on the art of smoked barbeque for a rainy day, but if you plan on taking on this portion of the recipe from scratch, here are a few pointers: (don’t be afraid to outsource the smoked pork unless you’re extra like me.) 

• Low & Slow is the way to go

• For a pork butt, I try to maintain my smoker between 200°f-225°f

• Let your pork butt rest OUT of the fridge for a few hours before you plan on smoking. You don’t want to put a cold piece of meat on your smoker. (it’ll help with a more even cook)

• Don’t go crazy with your dry rub! Salt, pepper, and paprika is the way to go! 

• Lather your meat in a mixture of yellow mustard and hot sauce before applying your dry rub. The wet rub acts as a tenderizer and gives your spice blend something to stick to

• When your temperature probe penetrates the meat and feels like a bag of butter, you’ve officially smoked a butt!

Ingredients:

• 2 Tbsp vegetable oil

• 1 medium onion, diced

• 2 lbs smoked pork butt

• 1 Tbsp chili powder

• 4 Tbsp Cumin

• 3 Tbsp Brown Sugar

• 2 Tbsp garlic powder

• 3 tsp salt

• 1 tsp black pepper

• 3 cups beef broth

• ½ can tomato paste

• 1 can diced tomatoes

• 2 can kidney beans

• 1 can tomato sauce

• 3 bulbs garlic, minced

Directions:

1. In a large pot, heat your oil. 

2. When oil begins to sizzle, add your onions and stir until translucent.

3. Add chili powder, cumin, brown sugar, garlic powder, salt, pepper, garlic, and tomato paste. Stir to combine. 

4. Once fragrant, add your beef broth, diced tomato, beans,  and tomato sauce. 

5. Bring everything to a simmer

6. Once simmering, add your shredded smoked pork and stir to combine. 

7. Leave on low heat for several hours or until desired flavor and consistency has been reached. 

Pro Tip: Start this recipe 1-3 days before you plan on actually eating it. The longer you let the Chili simmer, the more the flavors will meld and develop. 

You can adjust the “intensity” of the chili by adding some water or simmering until the chili has reduced to desired flavor.

Olde Colony Bakery Inspired French Toast Recipe

Cinnamon Raisin French Toast Recipe

Makes 8-10 servings

Hey ya’ll! Coming in HOT with a new breakfast recipe for ya. This one was inspired by Olde Colony Bakery cinnamon raisin bread. It’s beautifully dense and simply perfect for soaking up this not-too-sweet french toast batter. Don’t skimp out and use any ol’ bread, though. The type of bread really matters for this! So support local and make your belly happy with this Olde Colony Bakery Cinnamon Raisin French Toast recipe!

Ingredients:

• 1 egg

• 2 cups whole milk

• 2 tsp vanilla extract 

• 1 tsp cinnamon

• pinch of salt

• Olde Colony Bakery Cinnamon Raisin bread (The Cream Bread Loaf works fantastic as well!)

Directions:

1. Combine all ingredients in a bowl or baking dish with tall sides. Whisk to combine. 

2. Dip each slice of bread into the liquid mixture one at a time. Ensure to soak each side of the bread. Set on a parchment lined baking sheet until ready for the next step. 

3. Heat a skillet over medium high heat with 2 tablespoons of oil. 

4. Once gently sizzling, carefully add your batter-soaked bread and cook on each side until golden brown, about 2 minutes on each side.

5. Top with maple syrup and serve warm. 

Enjoy!

Garden Vegetable Frittata

Garden Vegetable Frittata

Makes 6-8 servings

This easy garden vegetable frittata recipe is great to prep ahead and pop in the microwave. Use the fresh local ingredients from Rainbow Packaging’s breakfast box or utilize the ingredients you already have at home. 

Ingredients:

• 8 eggs, whisked

• 3/4 cup Evaporated Milk

• ¼ onion, diced

• ½ bell pepper, diced

• 2 cloves garlic, finely chopped

• ½ tomato, diced

• Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F. 

2. In a large bowl whisk together eggs and heavy cream

3. Combine your vegetables and fold together. 

4. Add 2 tsp salt and 2 tsp pepper

5. Put mixture in a seasoned cast iron skillet

6. Put your stovetop burner on low and gently stir eggs until they just begin to scramble.

7. When eggs begin to scramble but have not set yet, put the cast iron into the oven and cook for 12-15 minutes. 

8. Let cool and serve!

This dish can be served warm or cold and is great as leftovers!

Best, 

Chef Jake

Crispy Buffalo Wings

Hey Football Fans,

Have you ever tried making buffalo wings at home for game day? I’m sure most of you have before…. BUT have you made really delicious restaurant quality ones? Probably not. Today i’m going to tell you the secret to Crispy, Crunchy, and Tangy Buffalo Wings that are perfect for the big game.

The Wings

Alright - so the main thing we want to do with the wings is give them a nice crunchy outer skin layer without adding any breading. In order to do that, we’re going to want to reduce the moisture from the inside of the wings. So first, we’re going to PAR bake the wings on a wire rack so the fat and extra water that’s inside the wings can drip out below. (par bake means that we aren’t going to fully cook the wings. We don’t want them to dry out on us.) Once the wings are par baked, we’re going to pull them out of the oven and let them rest. Then, we’ll give them a quick seasoning, toss them in baking powder, and bake with whatever method you prefer. Air fry, fry, or bake these up for a crispy golden delicious exterior and a tender juicy interior.

The Sauce

Use about 6-8 oz. of your favorite hot sauce and mix with 2-4 Tbsp of melted butter, depending on your heat preference. Toss the crispy cooked wings in the sauce and serve with chopped parsley or green onion, bleu cheese, and some carrot and celery sticks!

The Recipe

1. Preheat oven to 350 degrees.

2. Pat your wings dry with paper towel, then salt.

3. Place wings on a wire rack into preheated oven for 10 minutes.

4. Remove from oven and let rest 5 minutes.

5. Salt & Pepper the wings and lightly coat them in baking powder

6. Cook the wings using preferred method (Bake, fry, or air fry) until they reach an internal temperature of 165 degrees.

7. Remove from heat and let sit for 10 minutes.

8. Toss your wings in the sauce you made

9. Plate and serve with blue cheese, carrots and celery sticks, and garnish with parsley or green onions.

10. Enjoy!

Keep spreading love, good people!

Best,

Chef Jake

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Spaghetti Squash & Turkey Meatball Recipe

Hey friends,

Fall is here! That means squash of all varieties can be found in grocery stores across America. Today, we’re going to talk about a type of squash you’ve probably already heard of before. Spaghetti Squash. This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor.

For our recipe, we took an Italian staple, “Spaghetti & Meatballs”, and lightened it up a bit for a feel good alternative to a carb heavy classic. Just follow these easy steps below to make this delicious dish!

Yields: 4-6 Servings

Ingredients:

• 1 Spaghetti Squash

• 1 Package of Ground Turkey

• 1 Can Crushed Tomatoes

• 2 Tbsp. Tomato Paste

• 1 Sweet Onion

• 2 Tbsp. Minced Garlic

• 1 Tbsp. Lemon Juice

• 2 Tbsp. Honey

• 3 Tbsp. Salt

• 2 Tbsp. Pepper

• Red Pepper Flakes, to taste

• Bonus: 2 Tbsp. Calabrian Chili Pepper Powder, if you have it

For the sauce:

1. Dice half of the onion. Reserve other half for turkey meatballs

2. Place onions in lightly oiled pot on medium high heat. Sweat onion

3. Add the can of crushed tomatoes, tomato paste, minced garlic, honey, half the salt and pepper, and Calabrian chili powder, if you have it. Mix together and taste. Adjust seasoning to taste.

4. Once sauce begins to bubble, adjust the heat and bring sauce to a very gentle simmer. Allow to cook, stirring occasionally so sauce doesn’t burn the bottom of the pot.

5. When ready to eat, add lemon juice and mix in.

For the meatballs:

1. Preheat oven to 375 Degrees Fahrenheit.

2. Grate other 1/2 onion into a bowl.

3. Mix ground turkey with 1/2 the salt, pepper, and grated onion. Add any additional seasonings to taste.

4. Make approximately 3 oz. meatballs. Rolling in your hand, then placing on a sprayed cookie sheet.

5. Place cookie sheet in oven and cook for 15-20 minutes.

6. Once the meatballs have browned, remove from the oven and add to the sauce to finish cooking.

7. Turn pot up to medium and cook while spaghetti squash finishes cooking

For the squash:

1. Preheat oven to 425 Degrees Fahrenheit.

2. Cut Spaghetti squash in half. Scoop out the seeds and season with EVOO, pinch of salt & pepper.

3. Place squash in a baking dish cut side up. Wrap the dish in aluminum foil and place in the oven for 20 minutes. Then remove foil and cook for additional 30 minutes.

4. Remove from oven and allow to cool enough to handle.

5. Once cooled, grab a fork and scrap the spaghetti-like inside of the squash into a bowl.

Assemble all of your ingredients, top with parmesan and/or red chili flakes and enjoy!

Keep spreading love, good people!

Best,

Chef Jake

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