Tuesday, May 5, 2015

Tuesday's Cupful: Spicy Vietnamese Fried Chicken Drumsticks

The Mixed Stew is going on hiatus from May 4th thru May 8th.  We hope everyone enjoys a week of hot and spicy repeats. The Mixed Stew will be back on May 11th with even more yummy posts. 
A lips’ smacking hot and crispy treat



The flavors of soy-sauce and sweetened chili sauce make this a worthwhile and succulent dish.  Here’s the recipe:

What you will need:

1 fry-pan or cast-iron skillet
2 ½ cups canola oil
1 metal tablespoon
1 serving plate
1 pair metal thongs
1 large bowl w/ lid
1 small bowl, glass
8 – 12 chicken drumsticks, thawed
2 cups rice flour
1 large plastic bag, Ziploc
¼ cup soy sauce
1 large shallot, finely diced
2 garlic cloves, finely chopped
Juice of ½ lime
3 tablespoons hot chili paste
2 tablespoons brown sugar
2 tablespoons fish sauce





Cooking & Directions:

Place chicken drumsticks in large bowl.  Add soy sauce and toss pieces.  Cover with lid and let marinade for at least 3 hours (turn at least once).  

Pour rice flour into plastic bag.  Add drumsticks to bag and toss well.  Therefore, dredging and coating the chicken pieces in rice flour.  Set aside.   

Heat pan on medium-high heat.  Add cooking oil.  Let pan reach adequate frying temperature.  Carefully place chicken in hot oil to fry until done.  Cooking should take roughly 10 – 12 minutes on each side (depending on the mass and size of the drumsticks).  The chicken should turn golden brown and crispy.  Set aside on serving plate to rest.


Once chicken is done frying, remove all except roughly ¼ cup frying oil from pan.  Return pan to heat.  Sautee shallot and garlic until translucent in pan drippings then add chili sauce, brown sugar, lime juice, and fish sauce.  The sugar should dissolve forming a glaze sauce.

Monday, May 4, 2015

Monday's Bread Bowl: Spicy Hot Tuna Salad

The Mixed Stew is going on hiatus from May 4th thru May 8th.  We hope everyone enjoys a week of hot and spicy repeats. The Mixed Stew will be back on May 11th with even more yummy posts. 





The Mixed Stew crew loves spicy foods. We tweaked traditional tuna salad and added pepper, cilantro, and garlic to make a tuna salad that’s sizzling. Anyone eating a serving will forget that its served chilled. Here’s the recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
Plastic wrap
1 tablespoon fresh cilantro, minced (or 1/2 teaspoon dried cilantro)
2 tablespoons mayonnaise
1/2 garlic clove, minced
1/2 small yellow onion, chopped small
2 (5 oz.) portions of canned tuna, drained
1 tablespoon sriracha
1 green jalapeno, diced small
Pinch of salt


Preparation and Directions:

Combine all ingredients in bowl. Mix well. Cover with plastic wrap and chill in fridge for 1 to 3 hours before serving.

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.