Wednesday, January 21, 2015

Wednesday’s Helping: Alternative Ingredients for Red Chicken Wings Adobo

Red with different parts, too

You can take this recipe in different directions.  We suggest chopping in some fresh cilantro, green parsley, or cardamom for a crisper flavor in each bite.  Also, try leaving out the vinegar if you don’t like a tangy or acidic taste. Substitute the chicken wings for skinless chicken breast chunks for a meal with lower calories.  Lastly, use firm tofu –chopped into cubes— if you really wanna go meatless.     

Tuesday, January 20, 2015

Tuesday’s Cupful: Background on Red Chicken Wings Adobo

Taste from drumette to wingette

Dressing up chicken wing parts to make them succulent takes more than a bit of effort and this recipe gets the job done.  If you’re tired of the ever popular fried wings or buffalo wings, then we tout making our adobo recipe instead.  The Mixed Stew crew cheated – just a bit – this time by incorporating a White King brand seasoning packet for Pancit Bihon.  The tasty addition helps enhance the achiote and chicken flavors with an eye towards authentic Filipino Cuisine.      

Monday, January 19, 2015

Monday’s Bread Bowl: Red Chicken Wings Adobo

Seeing yummy…again

This red colored chicken adobo got a boost in the taste from the folk who do Filipino best. Here’s the recipe:

What you will need:

1 large pot w/ lid
1 long wooden spoon
3 tablespoons cooking oil
1 medium yellow onion, sliced
3 garlic cloves, halved
2 lbs chicken wing drumettes and wingettes
1/3 cup white vinegar
1 (12 oz) bag frozen peas
1 (40 g) White King Pancit Bijon Seasoning Mix
1 cup warm water
½ tablespoon achiote powder
Pinch of salt and black pepper

Cooking and Directions:

Heat pot on heat at medium-high heat.  Combine cooking oil, garlic, onion, salt, and black pepper in pot.  Stir well.  Sautee ingredients until onion turns translucent.  Add chicken.  Allow wings to brown then add water.  Cover with lid.  Let ingredients reach a rolling boil then lower heat to medium-low.  Stir in vinegar and Flilipino seasoning mix.  Return cover and let ingredients braise for 45 minutes.  Stir occasionally.  Mix in achiote powder and peas and cover with lid.  Chicken should braise for another 20 minutes.  Serve immediately.            

Wednesday, January 14, 2015

Wednesday’s Helping: Black Tea Duck Variations

Brew it before cooking it

The Mixed Stew suggests using this recipe for roasting less common meat fare, such as duck, goose, pheasant, wild boar or even rabbit.  We think the brewed tea adds a slightly minty or herb flavor kick that lessens the gamey taste of each of these meat servings.  Also, remember that you can substitute the black tea with barley tea, chicken broth, or beef broth in a pinch. 

Tuesday, January 13, 2015

Tuesday’s Cupful: Background on Black Tea Roast Duck

Not too shabby or gamey

Why boil a duck before roasting in the oven? Well…the extra step extracts some of the gamey flavor that’s characteristic of duck compared to the other commonly cooked fowls i.e. chicken or turkey.  Meanwhile, the brewed tea also cuts through the duck’s more squalid flavors.  Look for several variations of preparing duck using black tea or black tea leaves in Chinese cuisine.  The Mixed Stew reminds readers that boiling the duck also removes a lot of duck fat from the end product while tenderizing the bird’s meat.   

Monday, January 12, 2015

Monday’s Bread Bowl: Black Tea Roast Duck

Crispy roasted poultry

Our roast duck recipe guarantees less-gamey flavor thanks to some extra cooking prep. Here’s the recipe:

What you will need:

1 large stock pot w/ lid
1 wooden spoon
1 metal baking pan
1 wire rack
Non-stick cooking spray
1 whole duckling, cleaned for roasting
1 whole yellow onion, halved
3 garlic toes
3 sprigs of rosemary
2 sprigs of thyme
¼ cup soy sauce
2 chili peppers
1 quart brewed tea (The kind commonly used for iced tea.)
2 cups water
Coarse salt to taste

Cooking and Directions:

Put duck, tea, herbs, peppers, water, soy sauce, onion, and garlic in stock pot.  Cover with lid.  Place pot on stove at high heat.  Bring pot to a rolling boil then reduce heat to medium.  Turn duck occasionally.  Allow duck to braise for 45 minutes then remove bird from pot.  Grease wire rack on metal baking pan.  Preheat oven at 325 degrees.  Place duck on wire rack in baking pan.  Position baking pan in preheated oven.  Let duck roast for 1 hour to 90 minutes (depending on mass).  Remove finished duck from oven and let bird rest for 20 minutes then serve.                     

Wednesday, January 7, 2015

Wednesday’s Helping: Healthier Adouille w/ Garbanzos and Gravy

Keep it creamy but light

The Mixed Stew suggests substituting the heavy cream with whole milk, light cream, or plain yogurt to significantly lower the calorie content in each serving.  Also, look out for andouille sausage made with poultry instead of pork.  Lastly, cut out the dairy all-together with 1/2 tablespoon cornstarch diluted in a ½ cup of chicken broth.  The starch, used to thicken the liquid ingredients, will make light gravy that’s still hearty enough to sauce-up the resulting dish.