Name: Creole Yakamein aka Ole' Sober
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 2-lb Tomahawk Ribeye (sliced to 1/2-inch thickness); 2 quarts Beef Stock; 2 boxes Hong Kong-Style Noodles/ Spaghetti; 3 Tbsp Worcestershire Sauce; 2 Tbsp Soy Sauce; 1 Onion, julienned; 3 Garlic Cloves, minced; 3 Tbsp Spiceology Creole Blend; 6 Soft Boiled Eggs; 1/2 cup Green Onions, sliced; 2 cups celery, sliced on a bias; 2 cups poblano, julienned

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Chef Christian Gill is dishing up the ultimate hangover cure – meet Ole’ Sober, a New Orleans-style yakamein dish.

Never used our Creole blend? With freshly ground coriander, tomato, celery, cayenne, thyme, garlic, lemon, and more, our take on a traditional Creole seasoning brings bold and complex flavors into one ultra-versatile spice blend.

Use this all-purpose blend in any Cajun and Creole recipes. Try it on shrimp, fish and chicken, or in boils and stews, and red beans and rice. Or braised beef, compound butters, sauces and dressings, French fries, roasted root vegetables – there’s a whole big Creole-seasoned world out there.

Creole Yakamein aka Ole’ Sober

Author: Chef Christian Gill
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x

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Ingredients

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1 2-lb Tomahawk Ribeye (sliced to 1/2-inch thickness)
2 quarts Beef Stock
2 boxes Hong Kong-Style Noodles/ Spaghetti
3 Tbsp Worcestershire Sauce
2 Tbsp Soy Sauce
1 Onion, julienned
3 Garlic Cloves, minced
3 Tbsp Spiceology Creole Blend
6 Soft Boiled Eggs
1/2 cup Green Onions, sliced
2 cups celery, sliced on a bias
2 cups poblano, julienned

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Instructions

In a large bowl, blend 1 Tbsp of soy sauce, 1 Tbsp of Worcestershire, 1 Tbsp of Spiceology Creole Blend with minced garlic and sliced ribeye. Set aside to marinate for 30 minutes.
While beef is marinating, heat olive oil in a large ceramic Dutch oven.
Sauté poblanos, celery, and onions for 3-5 minutes and add in 2 Tbsp of Spiceology Creole blend.
Remove veggie mix from the pot and add a table spoon or more of oil and bring back to temp.
Sear sliced ribeye on both sides.
Add veg mix back to pot with beef stock, remaining soy sauce and Worcestershire.
Bring to a boil.
Reduce heat to low and simmer for 45 minutes and up to 90 minutes.
Par-cook Hong Kong-style noodles or spaghetti according to the type you have, drain and set aside.
Build bowls, noodles, veg and beef mix, broth, then garnish with green onions and soft boiled eggs.
Serve with your favorite hot sauce and sober up!