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This Lava Donut Recipe Does Sweet & Spicy Like We’ve Never Seen

If you thought the Tabañero Hot Sauce x FOODBEAST Tabasutra recipe series would leave out dessert, think again. Luckily, the loveable foodie Instagram account @TheNaughtyFork assisted us with a sweet and spicy treat known as Lava Donuts.

From galaxy donuts, to sushi donuts, and the ever-popular cronut, the versatility of this doughy, sweet and sugary anytime snack seems to be ever-expanding. Now, America’s favorite donuts are about to meet their hottest hybrid form yet.   

Whoever said donuts aren’t supposed to be spicy obviously isn’t open to trying new things, but that’s ok. These red hot snacks aren’t your average treat, combining the sweetness of cinnamon, with the smoothness of white chocolate set off with a dash of Tabañero Hot Sauce.

lava donuts

With more than 610K followers on her Instagram, The Naughty Fork is no stranger to food trends, and there’s no need to blow smoke about the deliciousness behind the lava donuts trend.

Featuring a soft, milky glaze, and a spicy filling, this fiery pastry will extinguish the flames behind your sweet tooth.

However, if you’re not an expert on Tabasutra, you might need someone to help you with this recipe, as the exotic Tabasutra grip requires a helping hand. Like the exotic tango, The Ghost takes two.

Whether you’re trying to beat the heat in summer or warm up in the winter, The Naughty Fork’s recipe for Tabañero Lava Donuts will be an instant classic.

Ingredients:

For the cake donut

1 egg

½ cup buttermilk

½ tsp white vinegar

¾ c cake flour

¼ c + 2 tbsp all purpose flour

½ tsp salt

1 tsp baking powder

2 ½ tbsp unsweetened cocoa powder 

2 tbsp unsalted butter, melted and cooled

1/3 c granulated sugar

1 tsp pure vanilla extract

1 tsp red food coloring

1/4 tsp baking soda

For the filling

1 c white chocolate melts

1/3 c milk

pinch of cayenne

3 ½ tsp Tabañero hot sauce

¼ tsp cinnamon

red food coloring

For the glaze

2 c powdered sugar

2 tbsp milk

½ tsp red food coloring

For the cake donut

Step 1

Preheat oven to 325 degrees. Mix dry ingredients together in a bowl – cake flour, all purpose flour, cocoa powder, baking powder, and salt.

Step 2

In another bowl, mix the butter, sugar, egg, vanilla extract, buttermilk, and food coloring until well combined. Set aside.

Step 3

In another bowl, mix together the baking soda and vinegar and bring the mixture to a foam. While this begins to foam, add your wet ingredients to your dry ingredients and give it a rough stir (do not combine well).

Step 4

Add the baking soda and vinegar to your batter and stir until combined. Pipe the batter into a well-greased donut sheet and bake for 10-13 minutes, or until fully cooked. While the donuts cool, prepare the lava filling.

For the filling

Step 5

Bring an inch of water to a simmer in a medium saucepan or pot. Rest a heat-safe bowl above the pot, not letting the bottom of the bowl touch the water. Allow the steam to gently warm the bowl. Add chocolate melts to the bowl and stir occasionally until smooth and melted.

Step 6

Remove bowl from the heat. Stir in milk, then hot sauce, cayenne, and cinnamon. Mix completely. Add red food coloring until desired “lava” color is achieved. Place into a piping bag, then inject into the donuts.

For the glaze

Step 7

Slowly add the milk to the powdered sugar in a bowl until desired consistency is found. Add food color. Dip donuts into the glaze and allow to set on a cooling rack. Enjoy!

Photos by Peter Pham


Created in partnership with Tabañero Hot Sauce

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This Cajun Empanada Recipe Proves Homemade Is Better

Since the beginning of time, Spanish empanadas have been synonymous with Latin cuisine. These small, stuffed meat pastries are perfect for snacking, and best of all, this timeless cajun empanada recipe can be modified to fit your culinary preferences.

Continuing with more recipes from the Tabasutra cooking seriesthe Tabañero Hot Sauce X FOODBEAST cookbook – we instituted the help of well-known foodie Instagrammer and blogger, Kylie Mazon.

With more than 57K followers on her Cooking With Cocktail Rings Instagram page, Kylie brought a Cajun flare to her empanada recipe, and it looks and tastes amazing.  

empanada recipe

These buttery, crumbly little meat pies are filled with Cajun-seasoned crawfish, diced pancetta, green bell peppers, and, of course, Tabañero Hot Sauce. Still, it wouldn’t be Tabasutra without an exotic bottle grip, and Kylie’s grip may be the most majestic of all.  

The Reverse Unicorn requires precision, class, and finesse, and should really only appear in mythology. However, Kylie showed us that unicorns definitely still exist.

While the Reverse Unicorn Tabasutra bottle grip may be difficult to master, Kylie’s Cajun empanada recipe is super simple and will come in handy during your next soiree. Here’s the recipe, enjoy!    

Ingredients:

For the filling

½ lb diced pancetta

1 c diced yellow onion

½ c diced green bell pepper

½ cup diced celery

½ tsp paprika

¼ tsp garlic powder

¼ tsp dried oregano

¼ tsp dried thyme

¼ tsp freshly ground black pepper

1 tbsp all-purpose flour

¾ lb frozen cooked crawfish bodies, thawed and chopped

1 tbsp Tabañero hot sauce

2 tbsp heavy cream

For the dough

3 c all-purpose flour

2 tsp baking powder

1½ tsp kosher salt

½ c unsalted butter, cut into ½” pieces

For assembly

1 egg, beaten

Hot sauce, as needed, for dipping

Step 1

Heat a large sauté pan over medium heat, add the pancetta and cook until the fat has rendered and the pancetta turns golden brown. Remove the pancetta to a bowl, leaving as much fat in the pan as possible and return to heat. Add the onion, pepper and celery and sauté, stirring occasionally until the onion is translucent, about 6 minutes. Add the paprika, garlic powder, oregano, thyme, and flour, cooking for an additional 30 seconds.

Step 2

Add the crawfish and cooked pancetta, stirring to combine. Let cook for 2 minutes, stirring occasionally then stir in hot sauce and cream.

Step 3

In a bowl, combine the flour, baking soda and salt. Cut in the butter using your hands so the mixture is crumbly. Add just enough cold water until the dough comes together – about 1 cup.

Step 4

Divide dough into 2-inch balls and roll out each piece into a 4 ½-inch circle. Lay on a lightly-floured baking sheet.

Step 5

Heat oven to 375º. Working one at a time, moisten the outer edge of round dough with water, then put about 2 tablespoons of filling in the middle. Wrap the dough around the filling to form an empanada, pressing the edges together. Fold the edges back and finish by pinching little pleats.

Step 6

Place empanadas on a baking sheet lined with parchment paper and brush with egg. Bake until golden brown, about 25 minutes.

Photos by Peter Pham


Created in partnership with Tabañero Hot Sauce

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This Duck Confit Torta Recipe Video Is The Sexiest Thing You’ll See All Day

While duck confit may already be considered a delicacy on its own, Tabañero Hot Sauce and FOODBEAST decided that creating a duck confit torta recipe would be the next best thing.

For some background, duck confit is one of the fanciest dishes to come out France. By cooking the duck legs in duck fat for several hours, duck confit is known to be remarkably delicious. 

duck confit torta

FOODBEAST and Tabañero decided to elevate the succulence of this duck confit torta even more by searing the duck on a skillet before serving. The torta is then topped with a creamy, yet spicy Tabañero mayo, shredded romaine hearts, and sliced avocado.

While this dish may seem a little advanced for some at-home cooks, Tabañero and FOODBEAST have you covered every step of the way. It’s only appropriate the Tabasutra position for this kitchen adventure is “The Virgin.”

Ingredients:

For the duck confit

4 duck legs

1 12 oz jar of duck fat

olive oil

1/4 c brown sugar

3oz Tabañero Sweet & Spicy

1 tbsp dried oregano

1 tbsp garlic powder

1 tbsp dried cumin powder

1 tbsp dried coriander

For the accompaniment

1 Bolillo Roll or Torta Bun

1/4 c chopped cilantro

1/2 quick pickled red onion (1/2 cup sliced red onion, 1/2 cup red wine vinegar, 1 tbsp sugar, 1/2 cup warm water, soak for 30 min.)

1 c shredded romaine heart

1 avocado, sliced

½ tbsp Tabañero

1 tbsp mayonnaise

Step 1

In a roasting pan or stock pot, pour duck fat over your duck legs. If needed, add olive oil until the legs are covered. On the stove, bring fat up to a simmer and cover with foil. Put into preheated 350 degree oven and cook until duck is tender, approximately 2-3hrs. When tenderness is achieved, chill duck in the fat till fully cooled.

Step 2

Remove legs from fat and shred meat into a mixing bowl. Discard bones and reserve duck fat in separate container. Season with all the ingredients for the duck confit and incorporate well.

Step 3

In a skillet, sear duck until crispy with the reserved duck fat and season to taste. Mix mayo and Tabañero in a small bowl.

Step 4

Toast torta buns and then spread mayo on top. Place the seared duck on buns and build torta with pickled onions, avocado, shredded romaine and cilantro. Serve!


Created in partnership with Tabañero Hot Sauce

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This Falafel Burger Is So Filling You Won’t Miss The Meat

Let’s face it – at first thought, burgers are boring, and if you’ve done one burger, you’ve done them all. To flip the script, FOODBEAST and Tabañero Hot Sauce decided to create this legendary falafel burger, because if you’re making a cookbook, there’s always room for a burger recipe.

Falafel is a well-known Middle Eastern dish made of spiced, mashed chickpeas, which is traditionally rolled into a round ball and deep-fried. 

However, For this Tabañero X FOODBEAST recipe, you’ll add the chickpeas to a food processor to create a falafel burger patty, rather than forming them into round balls.

falafel burger

To bring out even more of a Mediterranean flare, this burger is topped with sliced cucumbers, alfalfa sprouts, and a dill yogurt spread served on a bun of your choice.

It also doesn’t hurt we have our most intimate Tabasutra position yet – The Love Tab. The sultry notes of Tabañero hot sauce and meaty chickpeas are guaranteed to change the way you look at this dish forever.

Ingredients:

For the patty

3 cups dry chickpeas soaked overnight (canned will not work!)

2 shallots

1/4 cup parsley, chopped

6-8 cloves of garlic, roasted

All-purpose flour, as needed

1 tbsp cumin

3oz Tabañero hot sauce

Salt & pepper, to taste

1 tsp cardamom

For the toppings

Your choice of bun

½ cup Greek yogurt

1 tbsp chopped dill

1 Persian cucumber, sliced (soaked in 1/2 cup rice wine and 1 T sugar + 1/2 c warm water)

1 package fresh Alfalfa sprouts

2 cups grapeseed oil

Step 1

Soak dry chickpeas overnight in bowl covered by 3-4 inches of water. Drain the next day until completely dry – the volume should have expanded.

Step 2

Combine all ingredients for patty into a food processor and pulse until a coarse paste forms. Season with salt and pepper and refrigerate until chilled. Form patty to size from chilled paste.

Step 3

In a sauté pan, heat grapeseed oil to 350 degrees. Dust patties with more flour as needed and shallow fry until golden brown and fully cooked in the middle.

Step 4

Drain on paper towel and season with salt immediately. Toast Burger buns, spread Dill yogurt on buns, place falafel patty on bun, and build the burger with sliced cucumbers and alfalfa sprouts.

Photos by Peter Pham


Created in partnership with Tabañero Hot Sauce

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Bloody Mary Steak Is The Ultimate Brunch Fusion Recipe

When it comes to hot sauce, it’s hard to beat the smoky, well-rounded flavors of Tabañero. However, it turns out when you mix their hot sauce with Bloody Mary mix, things get even more magical. If you’re a fan of steak, or an avid Bloody Mary drinker, this Bloody Mary steak is the Tabasutra recipe for you.

Created by the minds of two FOODBEAST chefs, the Tabasutra dry-rubbed Bloody Mary steak might be the first of it’s kind. With this in mind, it was easy to assign a simple, yet effective Tabasutra position for this recipe. Behold, The Safe Word.

This Tabasutra recipe starts off with a boneless ribeye steak marinated in a cup of Tabañero Bloody Mary mix, and splashed with Tabañero Hot Sauce, giving it the perfect texture for a smoky, spicy, and flavorful trip to red meat heaven.

What’s also deliciously impressive about this Tabasutra recipe is the sides of homemade horseradish mashed potatoes, and a cool, crispy cherry tomato celery salad made from scratch.  

bloody mary steak

For all you Bloody Mary-lovers out there, now is finally your chance to have your cake and eat it too. Nice job, FOODBEAST fam.

Check out the recipe below to get down on some Bloody Mary steak at home!

Ingredients:

For the steak

1 c Tabañero Bloody Mary mix

2 boneless ribeye steaks, about 1.5 inches thick

For the horseradish mashed potatoes

5 Yukon gold potatoes

1/2 c atomic horseradish

1 lb unsalted butter

1/4 c sour cream

5 garlic cloves

For the cherry tomato celery salad

1 lb cherry tomatoes

6 celery stalks

1/4 c chopped Italian flat leaf parsley

1 c celery leaves

For the Worcestershire dressing

1/4 c Worcestershire sauce

1/2 c apple cider vinegar

2 c olive oil

Salt and pepper, to taste

Step 1

Place steak in large mixing bowl and add 1 cup Tabañero Bloody Mary mix. Thoroughly rub mix all over. Cover steaks and allow to marinade for 30 minutes to one hour.

Step 2

While the steaks are marinating, start horseradish mashed potatoes. Peel and quarter Yukon gold potatoes. Rinse potatoes with cold water until water is clear. Fully cover potatoes with cold water and bring to a simmer and cook for 40 minutes, or until potatoes are tender when poked with a fork. Strain off water and add 1 lb of cubed, unsalted butter.

Step 3

Place lid on top of potatoes until butter is melted. Uncover and proceed to mash. Add Atomic horseradish and salt and pepper to taste. Reserve sour cream for plating.

Step 4

To start preparing the cherry tomato celery salad, cut tomatoes in half and cut celery into six inch-long pieces. Next, with a potato peeler, peel the celery stalks into ribbons. Pick celery leaves from center of stalk and leave whole. For parsley, pick leaves and rough chop. To assemble, place all items in mixing bowl and toss with dressing.

Step 5

To make the Worcestershire dressing, pour Worcestershire sauce and apple cider into blender. Start blending, and slowly add olive oil and lemon, and season to taste.

Step 6

Coat a heated pan with olive oil and cook steaks, flipping frequently for about 10 minutes, or until they reach your desired temperature. When done, place steaks and a mound of mashed potatoes on a plate. Top potatoes with sour cream, and then place tossed salad on top of steak.

Photos by Peter Pham


Created in partnership with Tabañero

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This California Style Burrito Is Stuffed With Bacon-Wrapped Jalapeño Poppers

Every Californian is familiar with the California Burrito. Still, that’s not going to stop Tabañero Hot Sauce and Miami-based influencer, Fatgirl Hedonist from trying to make a better version. And they just might have, thanks to The Tabasutra Series.

The standard assets of a California Burrito are still evident here, with a bed of warm, salty french fries tucked into the delicious combination of meat, sour cream, guacamole, rice and beans. But, still where’s the spice, where’s the creativity?  

That’s where bacon-wrapped jalapeño poppers come in. By incorporating freshly grilled chicken breast, a roasted black bean salsa, corn, tomatoes, fries, sliced avocado, and shredded cheddar cheese, this is a true California burrito — Tabasutra Style.

In order to remain true to the Tabasutra concept and match this burrito’s spicy aesthetic, The Rattlesnake was the Tabasutra position used to match the fiery bite of this California-style jalapeño popper-stuffed burrito.

Think you can handle the fuego? Try the recipe for yourself.

Ingredients

2 extra large flour tortillas 

1/2 c shredded sharp cheddar cheese

1 c your favorite frozen French fries, cooked

1/2 avocado, sliced  

For the grilled chicken

1 boneless skinless chicken breast

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp black pepper

1 tbsp olive oil

For the corn & black bean salsa

1/4 c frozen roasted corn, cooked

1/4 c canned black beans, well drained

1/2 small onion, chopped

1 small tomato, chopped

Pinch of salt

Juice from half a lime

1 tbsp of minced cilantro

1 tsp of Tabañero hot sauce (or 2 tsp if you want it extra spicy)

For the bacon-wrapped jalapeños

4 slices thick cut bacon

4 large jalapeños halved lengthwise, with seeds removed

1/3 c cream cheese, thawed to room temperature

1/4 c shredded mozzarella cheese

1/2 tsp garlic powder

1/2 tsp of Tabañero hot sauce

Step 1

Preheat your oven to 400 degrees. Sprinkle the chili powder, garlic salt and black pepper over both sides of the chicken breast. In a non-stick pan over medium-high heat, add olive oil. Once the oil is hot, put the chicken breast in the pan. Cook for about 4 minutes on each side until it has cooked all the way through.

Step 2

While your chicken is cooking, make your corn and black bean salsa. In a medium bowl, combine all ingredients and mix gently until everything is well blended. Once done, set it aside.

Step 3

Once your chicken breast is fully cooked, pull it out of the pan and let it breathe before slicing. While your chicken is “breathing,” start working on those jalapeño poppers. In a small bowl, mix cream cheese, mozzarella, garlic powder and hot sauce. Using a spoon, scoop the cheese mixture into each jalapeño half and then put the jalapeño back together. Wrap each jalapeño in a slice of bacon.

Step 4

Once you’ve filled and wrapped all four jalapeños, place them in a medium-sized non-stick pan at medium heat. Turn the jalapeños gently to make sure they don’t fall apart. Once the bacon has been fully cooked all around the jalapeños, take them out of the pan.

Step 5

Now it’s time to assemble the burrito! Place one tortilla over one piece of aluminum foil. Place half of sliced chicken breast down and then place 1/4 cup of cheddar cheese. On top of the cheese, place 1/2 cup of cooked French fries and then half of your sliced avocado. On top of the avocado slices, pile on your corn and black bean salsa. Last (but not least) place two bacon wrapped jalapeños.

Think this burrito doesn’t have enough heat? Throw in some extra Tabañero hot sauce over the top before wrapping it up.

Step 6

Repeat the same exact process for the second burrito. Carefully roll up your burritos and then wrap them in the aluminum foil; place the burrito in the oven for 8 minutes to make sure the cheese melts.

Photos by Foodbeast


Created in partnership with Tabañero

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Open-Faced Mussel Sandwich Is The Seafood Dish You Must Try This Summer


In the digitally driven world of Instagram-able food, it’s hard to focus on the beauty and allure of fine dining. However, Tabañero Hot Sauce and FOODBEAST are working to eliminate that issue with this Open-Faced Mussel Sandwich as part of our The Tabasutra Series.

This strikingly beautiful and sophisticated seafood plate reimagines the classic restaurant dish, and also incorporates the elegance of one of the most recognized Tabasutra poses known to man — but we’ll get to that later.

Sautéed in a mixture of shallots, cumin seed, garlic, red bell pepper, and a red wine vinegar, and served on two thick slices of French bread, this sandwich will give any foodie an instant O-face.

That’s probably why “The Sommelier” was the perfect candidate for this exotic Tabasutra grip.

With 12-15 freshly cooked black mussels, a healthy helping of harissa paste for spice, this Tabañero mussel sandwich packs a spicy seafood punch you’ll only be able to recreate with the help of the Tabasutra Series recipe book.

So, what’s your favorite Tabasutra position?

Ingredients
For the harissa

3oz Tabañero hot sauce

1/2 cup red onion, minced

1/2 tsp caraway seed

1/2 tsp coriander seed

1/2 tsp cumin seed

4 cloves garlic minced

1 roasted red bell pepper

olive oil, as needed

3oz red wine vinegar

1 tbsp tomato paste

1 tbsp unsalted butter

For the mussels

2 thick slices of baguette or French bread

1/2 c chopped fennel

Fennel fronds for garnish

1/2 c heirloom cherry tomatoes

1 shallot, diced finely

1/2 c white wine

1 tbsp unsalted butter

12-15 fresh black mussels

Salt and pepper, to taste

1 tbsp vegetable oil

Harissa

Step 1

Toast all the dried seeds in a sauté pan on medium until fragrant, be careful not to burn. Roast Bell pepper on open flame until charred black, and then immediately put in bowl and wrap with plastic so it can steam off charred skin. When cool, peel skin under running water, de-seed and rough chop. Put dried seeds in a spice grinder or a mortar and pestle, grind, and reserve.

Step 2

In a sauté pan, add 1 tablespoon of butter and sauté garlic and onion till translucent. Add tomato paste and deglaze with red wine vinegar and reserve.

Step 3

In a food processor, combine the sautéed garlic, onion, and tomato paste. Mix with the dried spices, Tabañero hot sauce, and roasted bell peppers and pulse. Drizzle olive oil and season to taste until desired consistency and flavor is achieved.

Mussel sandwich

Step 4

In a medium sauté pan heat vegetable oil. Add in shallots and chopped fennel and sauté until translucent. Add in Mussels and harissa paste and deglaze with white wine. Cover the sauté pan and cook until mussels are completely open, approximately 2min.

Step 5

Mount with butter and season to taste to make sauce. Toast bread and spread sauce on bread, pick mussels out of shell and build open faced sandwich. Garnish with sliced heirloom tomatoes and fennel fronds. Assemble like an avocado toast.

Photos by Peter Pham


Created in partnership with Tabañero 

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This Breakfast Ramen Will Become Your Most Important Meal Of The Day


For the ramen-obsessed, breakfast can be tricky. Do you break social norms and eat your precious noods for breakfast? Or follow along the straight-and-narrow and opt for bacon and eggs? 

To help eliminate the quandary of what to eat for the most important meal of the day, we enlisted the Canadian King of Breakfast, Josh Elkin, to create a recipe for Tabañero Breakfast Ramen that’s sure to make anyone happy.

Yep, you read that correctly. Breakfast. Ramen. Elkin’s latest creation is one of the many original recipes found in the Tabañero Hot Sauce x FOODBEAST recipe cookbook, Tabasutra. This series plays with the concept of Kama Sutra to enhance the cooking process by creating exotic bottle gripping positions – and Josh Elkin’s here to show you his Dutch Hammer.

With chopped bacon, soft boiled eggs, breakfast sausage meatballs, and a cheesy chicken stock broth with Tabañero Original Hot Sauce, Elkin’s recipe takes on the form of a classic American breakfast, all while transcending cultural boundaries into a soothing, yet spicy symphony of flavors.

There’s no doubt this is one of the craziest ramen recipes ever created, but it would only be fitting for the former Epic Meal Time host to help bring this inventive dish to life.

With more than 82K followers on Instagram, Elkin has dropped hot bars about his love for all things breakfast in YouTube rap videos , so it’s easy to see why his recipe for Tabañero x FOODBEAST Breakfast Ramen was chosen to turn up the heat.

Here’s the recipe. Don’t forget the Dutch Hammer!

Ingredients

2 eggs

6 strips cooked bacon, chopped

2 breakfast sausage links

2 packs ramen noodles, without the seasoning

2 green onions, chopped

2 tbsp salted butter

2 tbsp flour

2 shallots, diced

2 cloves of garlic, minced

2 tbsp Tabañero hot sauce

1 ½ c chicken stock

1 ½ c milk

2 c shredded cheddar cheese

Broth

Step 1

Melt butter in a medium high saucepan or pot. Cook diced shallots until they are soft and translucent. Add garlic and cook for another minute.

Step 2

Add flour and stir until slightly browned. Add chicken stock, milk and stir until there are no more flour clumps. Simmer for about 15 minutes.

Step 3

Add cheese in sections while stirring. Add hot sauce when all cheese has been incorporated and melted into broth. Season with salt and pepper, to taste.

5 minute egg

Step 4

Bring a pot of water to a boil. Add eggs and boil for exactly 5 minutes. Take them out and de-shell. Set aside.

Step 5

Cook noodles, making sure not to overcook. Set aside.

Step 6

Using the breakfast sausage, make 4 small meatballs. Fry on a pan until they are browned on all sides. Set aside.

Step 7

Assemble the bowl. Add noodles to the center. Pour in broth. Add green onions, half of the chopped bacon, half of the sausage meatballs, and 1 egg. Enjoy.

Photos by Peter Pham


Created in partnership with Tabañero