Wednesday, April 22, 2015

Wednesday’s Helping: Alternative Ingredients for Chamorro-Style Flank Steak

Steaks done better

We recommend using sirloin, minute, or chuck steak instead of flank.  Remember that leaner cuts should not be cooked until well-done if you desire more appetizing and tender servings.  Meanwhile, substitute the soy sauce with a solid rubbing of plain sea salt or coarse salt.  Wanna kick it up a notch in terms of pungent spices?  Use fish sauce instead of soy sauce for a more fragrant but tasty steak.     

Tuesday, April 21, 2015

Tuesday’s Cupful: Background on Chamorro-Style Flank Steak

Island steak on-the-fly

The Mixed Stew crew enjoyed this menu item growing up in Guam.  Grilled flank steak, sliced butterfly-style, was always a yummy site to see and eat.  The Chamorro cooks also piled oodles and oodles of onion rings piled on top for good measure.  The reliable combination soy sauce and lemon juice forms a potent sauce that complements this mean cut’s natural juices and flavors.   

Monday, April 20, 2015

Monday’s Bread Bowl: Chamorro-Style Flank Steak

Island-style grilled steak

The tougher steak cut becomes more palatable with simple seasoning and searing.  Here’s the recipe: 

What you will need:

1 large serving plate
1 cast-iron skillet
3 tablespoons canola oil
2 ½ lbs flank steak
3 garlic toes, pilled
1 large yellow onion, sliced into rings
3 tablespoons soy sauce
Juice of 1 lemon
Salt and black pepper to taste

Cooking and Directions: 

Cut into the flank steak in a sideways motion in “butterfly-style” as shown.  Season and rub steak with black pepper and salt.  Heat skillet on medium-high heat.  Grease pan with canola oil.  Throw in garlic toes and repeatedly slide across bottom of pan.  Next, place steak in hot pan.  Let steak sear on both sides for 5 to 7 minutes.  Repeat for all steak pieces.  Place steaks on serving plate.  Keep pan on heat.  Add onion rings and let them sautee until softer.  Toss well.  Pour in lemon juice and soy sauce.  Toss onions again.  Pile onions and pour sauce over steaks.  Serve immediately.          

Wednesday, April 15, 2015

Wednesday’s Helping: Alternative Ingredients for Ham-N-Cheese Puto

Lil’ morsels that satisfy

We think that simple ingredients make the whole dish in this week’s recipe.  Remember that bacon, Canadian bacon, and luncheon meat can substitute for the ham in a pinch.  If you don’t have cilantro, plain Italian parsley or leafy basil will provide similar flavor interests.  Lastly, use chopped American cheese singles, Velveeta, or even shredded mozzarella instead of the shredded cheddar cheese for some variety.   


Tuesday, April 14, 2015

Tuesday’s Cupful: Background on Ham –N- Cheese Puto

Such a ham revisit

Ham has the flavor, and then some, needed to serve as the meaty ingredient in stuffing this ol’ Filipino staple.  Remember that puto literally means “rice cake.”  These rice cakes possess a semisweet taste that’s off-set by the smokey ham and melted cheese.  Meanwhile, the Mixed Stew crew added cilantro for a twist.  The herb provides a minty flavor component, which cuts through the sharpness of the cheese and ham.            

Monday, April 13, 2015

Monday’s Bread Bowl: Ham –N- Cheese Puto w/ Cilantro, Too

Yummy cheese buns

The Mixed Stew satisfies anyone’s cravings for East meets West in this week’s selection.  These puto buns are stuffed with bite-sized pieces of ham, shredded cheese and spicy cilantro.  Here’s the recipe:

What you need:

1 medium-sized bowl
1 metal steamer
5 cups water
2 packages from inside the box of White King brand puto mix (contains two packets inside)
1 cup sugar
10 tspns cooking oil
8 -12 puto molds, (substitute 8 -12 heatproof teacups)
2/3 cup ham, diced small
1 cup cheddar cheese, shredded
½ cup cilantro, minced

Cooking and Directions:

Fill 3 cups water into double boiler and place on stove at high heat.   Meanwhile, combine ingredients to mix and make puto batter in medium-sized bowl.  Fill molds half-way with batter then sprinkle in pieces of ham, cilantro, and a small portion of cheddar cheese.  Fill molds with more batter to cover ham and other tidbits.  Place molds in steamer to cook for 25 minutes.  Serve immediately or let cool and pack away for later.

Wednesday, April 8, 2015

Wednesday's Helping:Sweet Quesadillas

The Mixed Stew is going on hiatus from April 6th thru April 10th.  We hope everyone enjoys a week of sweet repeats. The Mixed Stew will be back on April 13th with even more yummy posts. Happy Easter!

A dessert with Mexican flair

The savory version of this food item tends to be a favorite for lunch and dinner.  Here’s a luscious dessert rendition:

What you will need:

1 metal spoon
1 metal spatula
1 chef’s knife
1 medium-sized bowl
1 cutting board
1 fry-pan or skillet
1 serving plate
2 large flour tortillas
½ cup cream cheese
1 ripe banana, thinly sliced
½ cup dried cranberries
3 tblspn honey or maple butter
1 to 2 teaspoons cinnamon, ground

Whipped topping

Cooking and Directions:

Layout one flour tortilla on cutting board.  Smear and spread cream cheese on one-half and one side of tortilla.  Then add a layer of dried cranberries, sliced banana, sprinkled cinnamon, and honey (or maple butter).  Fold over clean tortilla flap to form quesadilla.  Press down firmly.  Heat up skillet at medium-high heat.  Add a pat of butter to skillet and grease bottom of pan.  Next, carefully position quesadilla into skillet.  Let quesadilla cook on each side for 1 to 3 minutes until nicely browned.  Repeat process for second tortilla.  Cut cooked quesadillas into wedges with chef’s knife and serve with whipped topping.